On the Run? Try These Three-Ingredient Breakfasts

Good food doesn’t have to involve planning huge meals in advance and fancy shopping lists. There are many quick and easy meals requiring very little prep time.

Read on to find out how to make tasty meals in minutes with only a few ingredients. Remember, for maximum health benefits and safety, go organic whenever you can.

1. Double Berry Parfait

  • Two 8-ounce containers of plain Greek yogurt
  • ½ pint fresh blueberries
  • ½ pint fresh raspberries

Place a layer of Greek yogurt on the bottom of a serving dish. Layer blueberries over the top of the yogurt, then add an additional layer of yogurt. Finally, place a layer of raspberries across the top and serve.

(Makes approximately 4 servings.)

2. Peach Parfait

  • 1 cup organic cottage cheese
  • 1 cup fresh peach slices or chunks
  • 1 tablespoon organic raisins

Scoop the cottage cheese into a small serving bowl. Top it with the peach slices or chunks. Sprinkle raisins over the top.

(Makes approximately 1 serving.)

3. Veggie Omelet

  • 2-3 free range eggs
  • ¼ cup fresh spinach
  • ¼ cup mushrooms

Whisk the eggs in a bowl. Lightly coat your pan, set to medium heat, with organic coconut oil. Toss in the spinach and sauté for a moment. Pour the eggs into the pan. Add the mushrooms, and cook until the eggs are well done.

(Makes approximately 1 serving.)

4. Turkey Cheese Biscuit

  • 1 gluten-free English muffin
  • 1 cup organic shredded cheese
  • ¼ pound free range ground turkey

Heat the oven to 350 degrees F. Toast the English muffin to desired crispness. Form the turkey into a patty and fry in a pan until lightly browned and well done. Layer the patty and shredded cheese between the two halves of the muffin.

(Makes approximately 2 servings.)

5. Cheesy Chicken Hash Browns

  • 4 medium sized potatoes
  • 1 cup shredded organic cheese
  • ½ cup cubed organic chicken breast (pre-cook before making this recipe)

Wash and peel potatoes. Microwave them for 3-1/2 minutes. Cut them in half lengthwise and place in ice water to cool quickly. Once cooled to the touch, shred the potatoes. Coat a skillet with organic coconut oil, and toss in the shredded potatoes. Cook on medium until lightly browned.

Sprinkle the cheese and pre-cooked cubed chicken across the potatoes, and continue cooking until potatoes are a rich brown color.

(Makes approximately 2 servings.)

Fotolia_66846750_Subscription_Monthly_M6. Sunshine Muffins

  • 2 gluten-free English muffins
  • 2 free range eggs
  • 2 slices of organic cheese

Toast the gluten-free English muffins to desired crispiness. Lightly coat pan with organic coconut oil. Whisk two eggs together in the pan and fry until done. Divide in half and top each half with a slice of organic cheese. Leave the mixture in the pan for 1-2 minutes to soften the cheese. Fold each half and place in between the English muffin halves.

(Makes approximately 2 servings.)

7. PB & Banana Muffins

  • 2 gluten-free English muffins
  • 2 tablespoons of organic peanut butter (almond butter as an alternative)
  • ½ medium banana

Toast the English muffins until medium brown. Top one half with 1 tablespoon of
peanut butter, and the other half with fresh slices of banana. Repeat for the
second muffin.

(Makes approximately 2 servings.)

8. Salsa Scramble

  • 4 free range eggs
  • 4 tablespoons grated organic cheese
  • ½ cup homemade salsa

Lightly coat a frying pan with organic coconut oil. Toss in the eggs and continue to scramble while cooking on medium heat. When the eggs are nearly done, sprinkle the grated cheese across the top. Leave in the pan for 1-2 minutes to soften the cheese. Divide the eggs into two servings and scoop onto the serving plate. Lightly top with salsa and serve.

(Makes approximately 2 servings.)

9. Super Smoothie

  • 1 cup plain Greek yogurt
  • 1 cup almond milk
  • ½ cup fresh spinach leaves

Blend all ingredients together in blender and serve.

(Makes approximately 1 serving.)


-The Alternative Daily


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