4 Easy Breakfasts (Gluten-free + vegetarian!)

Hey y’all!

In this weekend’s blog post, I wanted to share with you my top 5 healthy breakfast recipes. All of these recipes are so quick and easy, and so good for you too! Also, they’re all gluten-free & vegetarian, so there are options for every diet. Hope you enjoy! 

04e2b339-d08e-4b45-9f13-32bde6767222

AVOCADO TOAST

Avocado toast is so easy and is such a good way your start your day! It’s so full of healthy fats and antioxidants to get your brain going. I like to use gluten-free bread or a rice cake!

  • 1/2 Avocado
  • 1/2 tsp Lemon Juice 
  • A pinch Pink Himalayan sea salt
  • Sliced bread or a rice cake

Mash avocado, mix with lemon & salt. Spread on a piece of toast or a rice cake, top with tomato (and some Sriratcha 🙂 ) and you’re good to go!

APPLE CINNAMON OVERNIGHT OATS

These Apple Cinnamon overnight oats are SO yummy!  I don’t think there’s an easier, healthier, more delicious breakfast out there. Throw everything in a jar, shake it up, and it’s ready in the morning for an easy grab-n-go breakfast! Linked here is another overnight oat recipe that I hope you’ll love too.

  • 1/2 cup Vanilla almond milk
  • 1/2 cup Oats
  • 1/4 cup Plain or Vanilla greek yogurt
  • 1/4 cup Applesauce or freshly grated apple (my fav)
  • 1/2 tsp Cinnamon

Add all ingredients to a container with an airtight lid ( I like to use a jar) and shake well to combine. refrigerate overnight, top with chia seeds, more cinnamon, or whatever you’d like! 

79525307-96cd-43ac-be30-284df37518a1

SMOOTHIE BOWL

If you watch my Instagram stories ( @simplejoyofbeing ), you have probably seen this smoothie bowl a MILLION times. I decided to include the recipe here, because y’all, I’m obsessed. This is definitely my all-time favorite smoothie. It reminds me of a fruit sorbet that I had at the beach once, but full of good-for-you yumminess! Linked here is another one of my favorite smoothie recipes that I hope you love as much as I do!

Ingredients:

  • 2 cups chopped + frozen fruit (I like mango, strawberry, pineapple, & peach!!!)
  • 1 cup fresh spinach or kale, whichever you prefer (I like both!)
  • 1/2 cup almond milk (vanilla or unsweetened)
  • 1/2 scoop vegan protein powder
  • 5 ice cubes

Toppings:

  •  Goji berries
  • Chia seeds
  • Fresh fruit
  • Granola (see next recipe) 

Blend all ingredients in a blender & pour into a bowl. Top with the toppings I have listed here, or use your own!

“COOKIE DOUGH” GREEK YOGURT

Y’all, this yogurt tastes EXACTLY like cookie dough, but it’s so good for you ( and acceptable to eat for breakfast:) ). It also only takes a minute to whip up, and definitely gives your everyday greek yogurt an upgrade. It’s packed with protein and has chocolate, so whats not to love?  

  • 1 serving container vanilla or plain greek yogurt
  • 1/2 tsp honey
  • 1/2 tsp vanilla
  • 1 tbsp peanut butter
  • A few chocolate chips to top it off 🙂

Mix all ingredients and top with a few chocolate chips. Enjoy your cookie dough for breakfast… you’re welcome 🙂

I hope you all enjoy these super easy breakfasts as much as I do! 

Much love, 

Chloe♥

“Let all that you do be done in love” 1 Corinthians 16:14

 

 

 

 

Kale & Broccoli Salad

Hey yall!

This kale & broccoli salad is so easy to make! Only a few ingredients, a couple of minutes and you can have a huge bowl all to yourself. It’s packed with superfoods, nuts, seeds, and dried berries, and is so delicious. This salad pairs perfectly with my Maple Vinaigrette, which you can find here. It’s sweet, tangy, and goes great with the slight bitterness of the kale. 

Processed with VSCO with a6 preset

I made this recipe for Christmas, and it was so nice to have a healthy-but-yummy dish to have alongside the abundance of casseroles and cheesy ravioli (which we make ourselves! I’ll post the ravioli recipe soon!).  

Processed with VSCO with a6 preset

Kale & Broccoli Salad 

Ingredients

  • 1 bunch broccoli, chopped 
  • 4 cups of kale
  • 3/4 cup pecans
  • 1/2 cup dried cranberries
  • 2 Tbs unsalted sunflower seeds

Directions

Remove stems and roughly chop kale and broccoli into bite-sized pieces. Chop pecans if not pre-chopped (or use them whole). Toss kale, broccoli, pecans, and dried cranberries. top with sunflower seeds and maple vinaigrette. Note: I like tossing with the vinaigrette about 15 minutes before I serve it because the kale will soften in the vinaigrette. Serve & enjoy!