5 Energy Boosting Breakfast Recipes For Busy Moms

For many of us, breakfast is the hardest meal of the day. For busy working moms, mornings usually mean getting up at the crack of dawn, getting the kids fed and ready for school, onto the bus and then quickly getting ourselves ready to head out the door for a long day of work.

For many moms, the thought of sitting down for a nutritious breakfast is just a distant memory of something you use to have time for.

The problem with this is that if we aren’t fueling our bodies right before the hectic day begins, we run the risk of dealing with blood sugar crashes, sugar cravings, and a lack of energy.

If you’re a busy working mom or just a busy working woman who has zero time in the morning, these recipes are for you.

These recipes are also grain free, Paleo, dairy-free, gluten-free and of course free from refined sugar.

These five energy boosting breakfast recipes take very minimal effort, and many of them can be prepped the night before. Don’t let skipping breakfast be the reason you don’t have energy to power through your morning and conquer your day.

Fuel your body right, and you may be surprised at how much better you feel. We can’t forget to take care of ourselves even in the midst of having to take care of a million other things.

Here’s to eating to feel our best and conquering the day ahead.

5 Energy Boosting Breakfast Recipes

Vanilla Bean Chia Pudding 

Serves: 3

Ingredients:

  • 1 can of full-fat coconut milk
  • ¼ cup chia seeds
  • 1 Tbsp. raw honey
  • ½ tsp. pure vanilla extract
  • 1/8 tsp. ground cinnamon

Toppings:

  • Sliced berries
  • Slivered almonds
  • Raw cocoa nibs

Directions:

  1. The night before you plan to enjoy, add the coconut milk and chia seeds to a mason style jar and whisk to combine.
  2. Add in the raw honey, vanilla, and cinnamon and whisk again.
  3. Cover and place in the fridge overnight.
  4. The following morning, gently stir and top with desired toppings.

Rise & Shine Breakfast Smoothie

Serves: 1

Ingredients:

  • ½ cup of unsweetened almond milk
  • ½ cup of mixed berries
  • 1 Tbsp. ground flaxseeds
  • 1 Tbsp. chia seeds
  • ½ Tbsp. coconut oil
  • 1 handful of spinach

Directions:

  1. Add all ingredients to a high-speed blender and blend until smooth.
  2. Enjoy right away.

Make-Ahead Egg Muffins

Serves: 12

Ingredients:

  • 8 eggs
  • 1 red bell pepper, chopped
  • 1 tomato, chopped
  • 1 clove of garlic, chopped
  • 1 small onion, chopped
  • ¼ cup frozen chopped spinach
  • ½ tsp. sea salt
  • 1/8 tsp. ground black pepper
  • Coconut oil for cooking

Directions:

  1. Start by preheating the oven to 350 degrees F and greasing a mini muffin tin with coconut oil.
  2. Next, whisk together the eggs, veggies, salt and pepper in a large mixing bowl.
  3. Pour the batter into the greased muffin tins filling the tins about ¾ of the way and bake for 20-22 minutes or until the eggs are set and cooked through.
  4. Store leftovers in the fridge and heat up as an easy on the go breakfast!

10-Minute Breakfast Bars

Serves: 8-12

Ingredients:

  • 2 cups of almonds
  • 1 cup of walnuts
  • 1 cup of shredded unsweetened coconut
  • ¼ cup melted coconut oil
  • ¼ cup raw honey
  • ¼ cup unsweetened almond butter
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. sea salt

Directions:

  1. Start by melting the coconut oil over low heat in a stockpot with the honey and almond butter. Set aside.
  2. Next, add the nuts, shredded coconut, vanilla, cinnamon, and salt to a large mixing bowl. Stir to combine.
  3. Add the coconut oil, honey, and almond butter mixture and stir.
  4. Next, line a large baking sheet with parchment paper and add the mixture to the center of the pan. Press the mixture flat onto the pan and refrigerate for 1 hour.
  5. Slice into bars and enjoy as an easy on the go breakfast.

Coconut Yogurt Parfait

Serves: 1

Ingredients:

  • 1 cup of unsweetened coconut yogurt
  • ½ cup of fresh berries, sliced
  • 1 Tbsp. chia seeds
  • 1 Tbsp. slivered almonds
  • Drizzle of 1 tsp. of raw honey

Directions:

  1. Assemble the parfait by adding the coconut yogurt to a bowl or mason style jar.
  2. Top with the berries, chia seeds, and almonds.
  3. Drizzle with raw honey and enjoy.

 


Becky Campbell

Dr. Becky Campbell is a board-certified doctor of natural medicine (DNM), earned her doctorate in Chiropractic at Life University inMarietta, GA (DC) and has a doctorate of pastoral medicine (PSc.D).She was initially introduced to Functional Medicine as a patient. She struggled with many of the issues her patients struggle with today and she has made it her mission to help patients all around the world with her virtual practice. Dr. Becky Campbell specializes in Hashimoto’s disease, and she hopes to help others regain their life as functional medicine helped her regain hers.