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Hey Guys!

It’s the last day before Holiday break at the Blogilates HQ! My familia is coming today (like the entire familia) and will be staying at the house. It’s going to be madness. But I love em, so I’m sure it’ll be fine…right!!???

Anyway, wanted to get this Cheap Clean Eats video out to you before Christmas and Hannukah! Perhaps you’ll want to prepare some of these Sunday morning for your family! So, let’s talk brekky shall we?

Breakfast is the most important meal of the day. We know this. It breaks the overnight fast, fuels your metabolism and prevents you from losing control later in the day because your blood sugar tanks, leaving you STARVING and eating everything in sight.

But, I totally get not having time though! I’ve been known to skip a meal or two because I didn’t plan ahead. But I never feel good when I do. These three make-ahead-breakfasts leave you no choice! It’s as simple as mixing up the ingredients the night before in under 5 minutes, and spending 2 minutes in the morning finishing them up. They’re fast, inexpensive, gluten-free and healthy!

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FROZEN PARFAIT CUPS

Yield: 1 serving

Serving Size: 2 cups

Prep Time: 5 min

Chill Time: 6+ hours

Ingredients:

  • 3 tablespoons granola, crushed small
  • 5.3 oz container vegan yogurt
  • 1 large strawberry, chopped

Method:

  1. Divide the granola on the bottom of two jumbo silicone muffin molds. (Or, divide the yogurt).
  2. Scoop yogurt on top and tap several times (or top with granola and tap to secure the granola).
  3. Sprinkle with strawberry pieces. Freeze until solid. Thaw for 3 minutes before eating.

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Nutrition Info:

Calories: 197 | Protein: 2g | Fat: 5g | Net Carbs: 34g | Fiber: 3.5g

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PANCAKE IN A MUG

Yield: 1 serving

Serving Size: full recipe

Prep Time: 5 min

Cook Time: 2 min

Ingredients:

  • 5 tablespoons oat, gluten-free or all-purpose flour
  • 1 egg
  • 3 tablespoons almond milk
  • 1 tablespoon maple syrup, or sweetener of choice, to taste
  • 1/2 tablespoon ghee or coconut oil, melted
  • 1/4 teaspoon baking powder
  • Pinch salt
  • 2 tablespoons blueberries plus more for topping

Method:

  1. Coat a mug or small bowl with cooking spray and set aside.
  2. In a small bowl, add the flour, egg, milk and syrup and mix until combined. Stir in the ghee, baking powder and salt, then fold in the blueberries. Add to the mug. Seal with a lid until ready to cook.
  3. Microwave for 1:30-2 minutes, watching carefully for overflow. Cook until set. Top with more blueberries, and serve.

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Nutrition Info:

Calories: 355 | Protein: 13g | Fat: 15g | Net Carbs: 38g | Fiber: 5g

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OMELETTE IN A MUG

Yield: 1 serving

Serving Size: full recipe

Prep Time: 5 min

Cook Time: 2 min

Ingredients:

  • 2 eggs
  • 1 egg white
  • 1/3 cup mushrooms, chopped
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons red onion, minced
  • Pinch of salt
  • Pinch of garlic powder
  • 1/4 cup shredded cheese or vegan cheese, divided
  • 1 tablespoon avocado, optional

Method:

  1. Add the egg, egg whites, mushrooms, bell pepper, onion, salt, garlic and half the cheese into a 12-ounce or larger Mason jar coated with cooking spray. Shake or stir to combine, then seal with a lid unless making immediately.
  2. Place in fridge overnight or until ready to prepare.
  3. Remove lid, place in microwave, and heat for about 2 minutes, watching for overflow. If the eggs puff up too much, simply open the microwave for 5 seconds, then heat again until no liquid remains. Top with remaining cheese, and serve. Top with avocado, if using.

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Nutrition Info:

Calories: 246 | Protein: 26g | Fat: 14g | Net Carbs: 6g | Fiber: 3g

Ok guys! Honesty time! Do you skip breakfast? If so, why? Comment below! Love you and happy holidays!

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