5 Healthy Breakfast Ideas That Are Easy | paleo recipes

Welcome back to my channel. Today we are doing some healthy breakfasts. I've got five different ones for you so you have one for every one of the school or the work week. They're all so delicious and so easy to make. If you're new, subscribe and let's go ahead and get into these healthy breakfasts. So first off, we are making a single serve cinnamon roll. This was really requested by you guys and I finally have a recipe for you. So I'm starting off with three tablespoons of a paleo flour. It's like a blend flour, but you could also use almond flour here. Some baking powder as well as some cinnamon and just folding all of the dry ingredients together. And then I'm going to be adding in the wet. So we're adding in just a touch of maple syrup for sweetness along with some almond milk. You can use any kind of cashew milk, hemp milk, any kind of plant-based milk will work here. And let me know down below, do you call it a cinnamon roll or a cinnamon bun? I'm really curious. And then I'm going to be adding in a tablespoon of ghee, but you can also use coconut oil as well. They will work kind of the same. I just find the ghee has a bit more flavor to it. So go ahead and mix that until you get a nice dough consistency where you can handle it and it's not too sticky as you can see. And then you're just going to roll that out until it's about half an inch, a quarter to a half an inch thick. And then I'm going to be sprinkling that with the star of the show, of course, which is our cinnamon. And I'm just going to do it until I coat the whole edge of it. And then I'm going to be adding on a little bit of coconut sugar, which is a great alternative to your normal refined sugar. And then you just need to roll it. So just be gentle when you roll it and it comes together fairly easily. It might be a little bit sticky, but it won't stick or shouldn't stick completely to your board. And then I pressed it down and I'm putting that into a ramekin and placing that in the oven. And then once it's baked off, I'm covering it with a little bit of coconut butter, kind of like an icing, and it's really delicious and it totally feels like icing. This is a great, quick, easy to make recipe. You can also do it in the microwave, but I do prefer the oven. Either way, it is super delicious. Next up, we're making this seedy avocado toast, which is basically avocado toast, but elevated. So I'm starting off by mashing up some avocado. And avocado is great because it's actually really full of fiber. Lots of people know it's great for its healthy fats, which it is, but it's actually full of fiber and fiber helps to feed your good gut bacteria. It keeps you full and also keeps you regular, and that all helps with digestion and bloating and everything. So I'm putting that on top of just a paleo bagel half. If you guys want a recipe for paleo bagels, I did make one and I will link that in the description box below. I'm covering that with some pumpkin seeds, which are rich in zinc, good for your immune system, some chia seeds, which are loaded with omega-3s, hemp hearts, also loaded with omega-3s, and all of these really boost the micronutrient profile of avocado toast because it has so many things like magnesium and manganese, all of which are necessary co-factors for lots of different functions in the body. Plus it tastes great and adds a little bit of crunch to your avocado toast. Next up, we are making a mocha smoothie, and it's exactly what it sounds like. It is chocolate and espresso combined. So I'm using some frozen cauliflower along with banana for a little bit of sweetness, only a quarter of a banana, espresso, but you can also use strong coffee, cacao, which is great because we're not baking it here, so we really get all of those great antioxidants that are in raw cacao. Then I'm adding in some collagen, which is optional. You can also do a protein powder. Protein helps keep you full, so I would really suggest either adding in a collagen or protein powder. Then I'm adding in a tablespoon of almond butter, which adds in some great healthy fats, which help keep you full, and then some almond milk to the mixture. And then once you blend it up, you have this wonderfully delicious smoothie. It's chocolate, it's espresso, perfect for breakfast because we have a little bit of caffeine and we have chocolate. I mean, what more could you ask for in a breakfast than caffeine and chocolate together? It tastes super delicious, but it's not too sweet. Then we are making a simple scramble plate. So I'm starting off by just combining two eggs. Now, I get a lot of questions about the colors of the yolks of my eggs, and they're that really dark, rich color because they're pasture-raised eggs. And the great thing about pasture-raised eggs is they actually have more vitamins in it. So more vitamin A and more vitamin D, and you can tell the quality of your eggs by how dark the yolk is. In a pan, I'm just sautéing off some mushrooms. Mushrooms are great because they're loaded with B vitamins, which helps to give you energy for the day, and they're also rich in selenium. And selenium is something that you need in order to make glutathione in your body, which is an antioxidant, which protects your cells. To that, I'm adding in greens. You guys know I love adding in a handful of greens whenever I can. This was a blend of spinach and arugula, but you can definitely just do spinach. Once that's heated up, I threw the eggs into the pan, and then I'm letting them set on the edge before I kind of fold this together. And depending on how cooked you like your eggs, you can cook your eggs a little bit more or a little bit less. I just like them a little bit runny in the center so they still aren't overdone and they're not too dry. Once they're done, go ahead and add them to your plate. And this is definitely a very quick breakfast that you can also throw in a container if you need to for on the go, for school, or for work. And then we are going to be making some peach instant chia pudding. Now, if you forgot to make chia pudding the night before, I got you because this is my simple hack to make it instantly. You combine the coconut milk, which you guys know I use full fat coconut milk, and chia seeds into a blender, and you blend that up. And what it does is by breaking down those chia seeds a bit in the blender, it really helps it to gel up a lot quicker so you don't need to wait overnight. Then I'm going to go ahead and slice a peach. Peaches are in season right now. They are a stone fruit, and I really like eating fruits that are in season, and I really encourage you to as well. Peaches are loaded with vitamin A, which is really good for your eyes. You're going to, you know, you want to see, you want eyes that are nice and healthy for a long time, and they help to boost your immune system too. So slice that up, and then as you can see, the chia pudding gets nice and thick really quickly, and you can add on whatever kind of fruit you like. It doesn't have to be peach. I just want to show you a great way to make chia pudding a lot quicker if you really want chia pudding, or you forgot to make it, or you want something quick that you can bring. And you can definitely throw this into a mason jar or into a container if you need to go to school or to work. And then I'm just throwing on some almonds just because I like a little bit of crunch. You can definitely do a great green-free granola here, or any other kind of nut or seed would work well too. So this is honestly, chia pudding is such a good staple, and it's going to keep you full for a long time. Okay guys, I hope you enjoyed this video. If you did, don't forget to give it a good old thumbs up, and let me know what you had for breakfast down in the comments below. I had chia pudding, which is definitely one of my staples. Love chia pudding. It's such a classic, and it's freezer-friendly, so that's why I love it. I hope you guys are all having a great day, and I will see you in my next video. Bye guys.