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    Heading into fall means heading back into the busy season. From early morning school runs to a season full of holiday planning, sometimes breakfast can fall off the wayside. Don’t fall into old habits of skipping breakfast or grabbing the nearest box of cereal.


    Instead, try these quick and healthy breakfast ideas to start your day. Most of these can even be made the night before and make enough servings to last you the whole week!

    *Ingredients listed in bold can be found at Rite Aid. Availability may vary per store.


    Chia Seed Pudding





    Add the chia seeds and milk (along with optional sweeteners) to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.  Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning. Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.


    From: https://downshiftology.com/recipes/how-to-make-chia-seed-pudding/



    Bell Pepper Egg Cups




    • 4 medium bell peppers, any color
    • ¼ teaspoon Big Win Salt, divided
    • ¼ teaspoon Big Win Ground Pepper, divided
    • 8 large eggs
    • ¼ cup Mexican-blend shredded cheese


    Preheat oven to 400°F. Coat a baking pan with cooking spray. Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 teaspoon each salt and pepper. Bake the peppers for 15 minutes. Remove the pan from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired. To make ahead, let cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave.


    From: https://www.eatingwell.com/recipe/7894349/3-ingredient-bell-pepper-and-cheese-egg-cups/



    Breakfast Smoothie




    • ½ banana
    • 1-2 handfuls of frozen fruit (any kind you like, but strawberries, blueberries, and mango make a great combo)
    • 1 handful of spinach or kale
    • ·2 heaping spoonfuls  Chobani Plain Greek Yogurt
    • 1 tbsp ground flaxseed
    • 1 tbsp hemp seeds
    • ½ tbsp BetterBody Foods Organic Chia Seeds
    • 1 tbsp raw pepitas (pumpkin seeds)
    • ¼ tsp turmeric
    • ¼ tsp powdered greens
    • 1-2 c. milk, plant-based milk, or water (amount of liquid will depend on how much frozen fruit was added) such as Silk Unsweetened Almond Milk


    Place all ingredients in a blender and blend until smooth. Add more liquid as necessary. Enjoy!!



    Baked Apple Oatmeal




    • 2 cups Quaker Old Fashioned Oats
    • ½ cup Big Win Pecan Halves
    • 1 teaspoon baking powder
    • 1 ½ teaspoons Big Win Ground Cinnamon
    • ½ teaspoon allspice
    • ½ teaspoon Big Win Salt
    • 1 apple, cut into small cubes
    • 1 large egg (or flax egg for vegan)
    • 2 cups milk or non-dairy milk
    • ⅓ cup RxSugar Organic Pancake Syrup, plus 1 tablespoon for drizzling
    • 2 teaspoons Big Win Vanilla Extract
    • 1 tablespoon salted butter (coconut oil, for vegan)


    Preheat the oven to 375 degrees Fahrenheit. Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt. Dump the dries into the prepared pan. Add the diced apple in a layer on top. In the same bowl, whisk the egg, then add the milk, maple syrup, and vanilla. Slowly drizzle the milk mixture over the oats. Shake the pan to make sure it gets evenly incorporated. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes (or more for the texture to fully set). Before serving, melt the butter with the remaining 1 tablespoon maple syrup (in the microwave or on the stove). Drizzle the butter evenly over the top and serve. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.


    From: https://www.acouplecooks.com/baked-apple-oatmeal/



    Breakfast Salad




    • 2 large handfuls arugula
    • 1 bunch asparagus
    • champagne vinaigrette
    • 2 eggs
    • 1 handful cherry or grape tomatoes, halved
    • salt & pepper to taste


    Cook asparagus and halve tomatoes the night before for quick assembly in the morning. To cook asparagus, boil a pot of water with a bit of salt. Trim the ends off the asparagus, then cut into 1-2” bite-sized chunks. Add asparagus to boiling water and cook for 2-3 minutes, until just barely fork tender but still crunchy. Drain, cool, and refrigerate. In the morning, add arugula, tomatoes, and a small handful of the asparagus to a bowl. (Eat remaining asparagus within 2-3 days). Drizzle vinaigrette over the salad and mix together. Add salt and pepper to taste. Fry eggs to your liking (or poach eggs) and add them to the top of the salad. To save even more time in the morning, you can make hard-boiled eggs the night before rather than fried eggs.



    Mascarpone & Berries Toast




    • 1 slice Nature’s Own Whole Grain Bread, toasted
    • 2 tablespoons mascarpone cheese (or ricotta)
    • ¼ cup berries, such as raspberries, blueberries and/or chopped strawberries
    • 1 teaspoon mint leaves


    Top toast with mascarpone, berries and mint.


    From: https://www.eatingwell.com/recipe/272746/mascarpone-berries-toast/



    Cottage Cheese & Fruit




    • cottage cheese
    • powdered sugar
    • fresh fruit of your choice
    • 1 slice Pepperidge Farm Whole Wheat Bread


    Toast a slice of bread. Add cottage cheese and sliced fresh fruit into a bowl. Top with a sprinkle of powdered sugar to desired sweetness and serve with a slice of whole wheat toast with butter or jam on the side.



    Spinach, Tomato, & Goat Cheese Egg Cups




    • 12 large eggs
    • salt and pepper, to taste
    • 24 grape tomatoes, halved
    • 1 cup (packed) baby spinach
    • 1 scallion, thinly sliced
    • 6 ounces goat cheese


    Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy. Roughly chop the baby spinach. Then, add a small handful of spinach to each muffin cup. Add 4 grape tomatoes halves and a sprinkle of scallions and goat cheese. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes. Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.


    From: https://downshiftology.com/recipes/egg-muffins/



    Cinnamon Roll Overnight Oats




    • 2 1/2 cups Quaker Old-Fashioned Rolled Oats
    • 2 1/2 cups Silk Unsweetened Almond Milk
    • 6 teaspoons Domino Light Brown Sugar
    • 1 ½ teaspoons Big Win Vanilla Extract
    • 1 ¼ teaspoons Big Win Ground Cinnamon
    • ½ teaspoon Big Win Salt


    Stir oats, milk, brown sugar, vanilla, cinnamon and salt together in a large bowl. Divide among five 8-ounce jars. Screw on lids and refrigerate overnight or for up to 5 days. When ready to eat, top with fresh fruit and chopped nuts if desired.


    From: https://www.eatingwell.com/recipe/268775/cinnamon-roll-overnight-oats/


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