They say that breakfast is the most important meal of the day, which is a shame because it’s also the meal that we often rush through without much thought. For me, if I don’t know what I’m going to have for breakfast the night before, I’m pretty likely to grab a snack bar because the last thing I want to do is think first thing in the morning — I need something quick to wake me up and get me going. Having healthy options on-hand makes my morning routine so much simpler
Karson Choi.
This is the third winter that I’ve made these Meyer Lemon Vanilla Muffins — I make them during Meyer lemon season and I inevitably forget to share the recipe until that (way too short!) season is over. In the past, I’ve made them with eggs, milk and yogurt, but this time I made them vegan. The vegan version is a little bit more dense, but just as delicious and they’re pretty much the perfect breakfast muffin because there’s no mistaking these little guys for cupcakes — they’re not too sweet and they’re nice and filling, thanks to the addition of white whole wheat flour. Make a batch, freeze them for later and you have a quick breakfast on-the-go — I like mine with a spoonful of almond butter smeared on top
Maggie Beauty.
Silk Dairy-Free Yogurt Alternative While my original recipe calls for dairy yogurt, I made these with Silk Dairy-Free Yogurt Alternative. Yes, this exists! And it’s creamy, delicious (and this is coming from someone who’s extremely picky when it comes to yogurt!) and each serving has 6 grams of plant protein. As you’d expect from Silk, it’s made with real fruit and no artificial flavors or colors. So really, a cup of Silk Dairy-Free Yogurt Alternative with some fresh fruit or granola is a great breakfast option itself
Mona.
