The chief reason people have a hard time eating healthy is because
they get to a place where they are hungry, and too tired to make something healthy.
Of course there are exceptions to this rule, but I think she was on to something.
Mason jars have become like the container for healthy things.
Always remember to Enjoy and Share….
No Cook Overnight Refrigerated Oatmeal Surprise
Oatmeal is a solid go to staple of any diet, and there are so many different ways you can use it. Your morning coffee might get replaced with this after trying so beware.
Combining Greek yogurt and nuts allows you to get a nice boost of protein early in the morning. We recommend trying the 30 before 30 challenge.
This means you try and get 30 grams of protein within 30 minutes of waking up. One easy way to do this as well is with smoothies.
I would suggest mixing some of your favorite protein powder with this recipe to get up to the 30 grams.
- old fashioned rolled oats (avoid instant, quick, or steel-cut)
- Greek yogurt
- milk (I use almond)
- flax seeds
- Add oats, milk, yogurt, and flax seeds to mason jar.
- Leave enough room so you can shake to combine, if packed to tight it makes it harder.
- Add one of the following combinations:
Blueberry and Honey
Banana and Dark Chocolate
Store in the fridge to let it combine.
Sweet Blackberry and Grilled Peach Red Quinoa Parfaits
I’m on of those people who have a hard time eating in the morning, at least that’s what I say.
I found out what the two keys were to getting something in my stomach in the morning:
1. You have to force yourself to eat in the morning for at least 21 days, or step 2 doesn’t work
2. This is the key, you have to try multiple meals or recipes and you’ll find something you can actually tolerate (or like) to eat.
The reason this recipe works in the quinoa. I’ve found when I pair things normally thought of as savory foods with breakfast style ingredients I have an easier time eating.
• 2 peaches, halved and pitted
• 1 cup cooked and cooled red quinoa (follow package instructions)
• 1 cup blackberries (or mixed berries)
• Two containers or roughly 1 cup Greek yogurt (plain or otherwise)
• 4 teaspoons raw honey
• 4 teaspoons slivered almonds
- Preheat the oven to 375 degrees.
- Place the peaches cut-side up in a baking dish.
- Bake 35 to 40 minutes, until the flesh has softened.
- Remove the peels, if desired, and chop the peaches into about 1/2 inch pieces.
- For the layers I like to add the 2 tbsp. of quinoa in the bottom, then 2 tbsp. blackberries, an 8th of the peachers, 2 tbsp yogurt, half tsp. raw honey and half tsp. slivered almonds.
- repeat the layers until almost full, then garnish with extra fruit or almonds.
Paleo Egg Breakfast in a Jar
Eggs pack a huge nutritional punch, which is why we have 2 different egg recipes in here.
Yes the parfaits and yogurt recipes look amazing, especially when you’re looking at eating eggs with broccoli.
I have never had so much energy and consistency as I have when I can eat eggs and vegetables in the morning.
Try working one of the two egg meals 2-3 times per week into your diet and you’ll see what I mean.
- 4 or 8 large eggs
- 3/4 lb button mushrooms, thinly sliced
- 4 slices of bacon, cut into chunks
- 2 greens onions, finely chopped
- 1 handful steamed broccoli
- 1 tbsp. chives, finely chopped
- 1 tsp. almond flour
- ½ cup of chicken stock
- 2 tsp. fresh lemon juice
- 1 tbsp. clarified butter or ghee
- Sea salt and freshly ground black pepper to taste
- In a skillet placed over a medium-high heat, add the bacon and the cooking fat and cook for about 7 to 10 minutes, until brown.
- Add the mushrooms and the green onions to the bacon and cook for another 3 to 5 minutes.
- Add the almond flour and combine everything together, then add the chicken stock and lemon juice. Bring to a boil and cook until a nice texture is obtained.
- Prepare 4 glass jars and rub some cooking fat on the bottom and inside edges. Pour some of the bacon and mushroom mixture evenly in each jar and break one or two eggs on top. Season with sea salt and freshly ground black pepper to taste.
- Place the 4 jars into a big cooking pot, making sure they are stable and add water until it reaches the middle of your jars. Bring to a medium-high heat and cook 15 to 20 min or until the eggs are cooked the way you like them.
- Once the cooking is done, remove the glass jars from the pot using a jar lifter, being careful not to burn yourself on the very hot jars. Set aside until cool enough to handle, sprinkle some chives on top and serve.
Great Granola Breakfast (yup, in a mason jar)
We all love granola don’t we?
If you’re going to do this right you have to make some home made granola. If you’ve never tried, the recipe I included below might get you hooked.
This is another one of the fruit and yogurt ones, which can add variance to your morning, but we suggest these only every once and a while.
- Mixed frozen berries (I get the antioxidant blend from Costco)
- greek yogurt
- granola (see below for my favorite)
- sprouted seeds (chia, broccoli, etc)
- Layer bottom with dark berries. I used about 1/3 cup organic frozen* raspberries
- Spoon greek yogurt. 1/4-1/2 cup
- Add your favorite granola, 1/4-1/2 cup.
- Half chopped banana (the more ripe it is the more sugars it will have developed.)
- Sprinkle 1 tbsp sprouted seeds
Optional: I like to mix some of my protein powder into the yogurt, up to you.
Mason Jar Baked Eggs for Breakfast (high protein)
This has to be my all time favorite breakfast.
If you don’t like asparagus replace it with a green vegetable you like (sorry white potatoes doesn’t work here).
- 2 tsp. avocado oil
- 1/2 large onion
- 1 bundle of asparagus
- 10 eggs, beaten
- 3/4 cup grated cheese (I often use this opportunity to finish off any odds and ends)
- salt and pepper.
Preheat oven to 380 degrees.
Slice onion to desired size. Cut base of asparagus off then cut remainder into 2-3 pieces.
Heat oil in a large skillet and add onions. Cook until browned. Add asparagus and cook for about 5 minutes, we want these to still have some crispiness (is that a word). Season to taste with kosher salt and fresh ground black pepper.
Lightly grease jars with avocado oil. Place a portion of the vegetables in each jar. The majority of the jar should have vegetables.
Beat eggs and divide evenly between the mason jars. Add 1 tbsp. of cheese on top of each jar and stir gently to mix.
Place the jars on a baking sheet and bake for 20-25 minutes (middle rack). Thy should be done when the tops are brown.
Pop a lid and store or eat.
Always Remember to Enjoy and Share.