3 Healther Versions of Your Fave Breakfasts

I want to start writing more about health and lifestyle on the blog, and I thought this would be a fun way to kick it off. I love eating breakfast, and I love sweets (chocolate chip pancakes are my weakness, as are fried breakfast potatoes). I am also trying to stay healthy and eat cleaner, which means that I'm trying to limit how much I eat these things. Lately, I've been having a banana for breakfast or skipping it entirely. I was making these recipes a ton before I started my job, and I should still be making them, even if I lose 10 minutes of sleep in the morning. Breakfast is so important! All take under ten minutes and would be perfect for before work or school, and all of them can be made with ingredients you most likely already have in your pantry! I have made all of the recipes below single serving, so if you want to make for a friend as well, double everything.

Note: This post has been sitting in my drafts waiting to be published for three months, and the one thing holding me back from publishing was the lack of images I had to put in the post. I really hate using images I found online instead of my own, but it's now dark when I wake up so breakfast photography isn't an option. It was either google images or waiting until spring to post this, so I chose the former over the latter. I will say that when I make these recipes, they don't look as good as the photos, but they still look pretty good and taste phenomenal!

  • 2 pieces of Ezekiel bread (I recommend the 4:9 kind, but the cinnamon raisin makes a fun version too)
  • 1 egg
  • 1/4 cup almond milk
  • 1/2 teaspoon cinnamon
  • 1 small splash of vanilla
  • coconut oil cooking spray
  • agave, honey, or maple syrup (optional)

Directions: Beat egg, almond milk, vanilla, and cinnamon together. Dip both pieces of bread in the egg mixture to coat each side thoroughly and evenly. Heat a small spray of the coconut oil cooking spray in a non-stick pan over medium heat. Cook the bread until it's golden on each side and serve hot. I prefer eating mine with low-sugar syrup, but you could also eat it with agave or honey! 


I wasn't lazy and actually took this photo! I ate the other slice I made before taking the photo because I was severely hangry.

  • 2 Pieces of Ezekiel 4:9 bread or one Ezekiel English muffin 
  • 1 banana
  • 2 tablespoons of natural, no sugar added peanut butter 
  • cinnamon (optional)

Directions: This recipe is ideal for dorm rooms because you only need a toaster (if they allow you to have one). It's also pretty self-explanatory! Toast both pieces of bread to your liking, spread a tablespoon of peanut butter on each piece, and cut the banana into small circular slices. Place the banana slices on the bread and garnish with a dash of cinnamon if you'd like. Sometimes when I have a major sweet tooth, I will drizzle a very small amount of honey over the bananas.

image via

  • 1 banana
  • 1/2 cup oats
  • 4 tablespoons almond milk
  • coconut oil spray
  • cinnamon or chocolate chips (optional)
  • agave, honey, or maple syrup (optional)

Directions: Blend banana, oats, and almond milk in a blender (I use a Nutribullet) until smooth. Heat a non-stick pan over medium heat and spray some coconut oil spray in it to prevent sticking. Pour the batter into the pan, making the size pancakes you desire. Cook until the pancakes start bubbling and are ready to flip, and then flip and cook for an additional minute on the other side. Serve with either cinnamon or a small sprinkle of chocolate chips, and drizzle your choice of sweetener over the top. If you want to double the batch, you can freeze the leftover pancakes to reheat in the future!

1 comment

  1. #1 - super excited to see you posting this kind of content !! Looking forward to seeing more ((:
    #2 - I am in love w the "rise and whine" mug & need it in my life