Breakfast Omelet with Zucchini

This simple and quick recipe is the perfect breakfast option for veggie lovers! Eggs are packed with protein, amino acids, and choline. They also contain the “good” cholesterol, also known as “HDL” (high-density lipoprotein). Incorporating coconut oil into this dish will provide you with healthy fatty acids that will be sure to keep you full all morning! Zucchini provides an excellent source of Vitamin C, fiber, and is low in calories. If desired, add in your favorite Miss Alexa-approved cheese and/or veggies for a satisfying and savory meal. Top it off with salt and pepper and enjoy!

Ingredients:

Serves 1

• 1 tbsp coconut oil

• 2 pasture-raised eggs, large

• ¼ cup zucchini, thinly sliced into rounds

• 1 dash salt & pepper

Instructions

1) Whisk eggs, zucchini, and pepper in a bowl.

2) Melt coconut oil in frying pan.

3) Add egg mixture and fry, without stirring, until eggs are no longer runny.

4) Slide out of pan onto plate and fold in half. Top with salt & pepper. Enjoy!

Baked Cinnamon Apples

It’s apple picking season, and these classic baked apples are the perfect treat for this fall. Apples are known to promote healthy digestion, reduce cholesterol, and are great for blood sugar regulation. The addition of rolled oats adds both fiber and antioxidants to this dish that will be sure to fill you up! Dates are rich in protein, iron, and vitamins, while flax and pecans are high in omega-3 fats, protein, and dietary fiber. Incorporating cinnamon and maple syrup into this dish will add flavor as well as provide you with antioxidants, magnesium, and potassium. Enjoy!

Ingredients:

Serves 2

• 2 medium apples, cored

• ½ cup rolled oats

• ½ tsp cinnamon

• 2 dates, pitted and chopped

• 1 tbsp ground flaxseed

• ¼ cup pecans, chopped

• 1 cup almond milk, unsweetened

• 1 tbsp maple syrup

Instructions:

1) Preheat oven to 350 F and cover small baking dish with parchment paper.

2) Wash and core apples and place on parchment paper.

3) In a separate bowl, mix rest of ingredients together.

4) Spoon oatmeal mixture into center of apples. If there is extra, you can spoon it onto the paper so it will crisp up like granola.

5) Bake, uncovered, for approximately 30 minutes. Check for doneness by piercing apple with a fork to test softness. If knife slides in easily, then it’s done, if not, check in another few minutes.

6) Remove from oven and serve hot. Enjoy!

Pumpkin Pie Oatmeal

Pumpkin pie oatmeal is a quick and simple breakfast option for this fall season! Oatmeal is a wonderful whole grain that helps in lowering cholesterol while providing an excellent amount of fiber. The pumpkin puree adds antioxidants including beta carotene that help boost immunity as we head into the cooler seasons. Flax seeds, walnuts, and pecans are all a great source of omega-3 fatty acids and contain high quality protein that will keep you full until lunch time! Rather than using refined sugar, maple syrup is a great alternative that adds both minerals and antioxidants to this meal. Sprinkle in some cinnamon to spice up this flavorful recipe and enjoy!

Ingredients:

Serves 1

• 1/3 cup rolled oats

• 1 cup almond milk, unsweetened

• 1/3 cup pumpkin puree, canned

• 1 tsp flax seeds, ground

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1 tbsp maple syrup

• 1 tbsp walnuts or pecans, chopped

Instructions:

1) In a medium size pot, heat oats and almond milk until almost boiling.

2) Stir in pumpkin, flax seeds, and vanilla.

3) Cook for about 5-7 minutes, until desired consistency is reached.

4) Serve in bowl and top with cinnamon, maple syrup, and walnuts/pecans. Enjoy!

Breakfast Avocado and Egg

When it comes to a healthy breakfast, eggs and avocado are the perfect match! This recipe is easy to prepare and packed with heart-healthy monounsaturated fats. The avocado provides a number of vitamins, nutrients, and antioxidants, while the eggs contain selenium, vitamin D, B12, B6, and minerals such as iron, zinc, and copper. The addition of salt, pepper, and other spices complete this savory breakfast. My breakfast avocado and egg recipe will leave you feeling full and satisfied until lunch comes around. So steer clear of those sugary cereals and pre-packaged breakfast meals by trying this healthy and satisfying recipe!

Ingredients:

Serves 2

• 1 large avocado, cut in half with seed removed

• 2 large eggs

• 1 dash of sea salt & pepper

 Directions:

1) Preheat oven to 425F.

2) Cover small baking tray with parchment paper and place avocado halves with the hole side up. You may want to scoop a bit of the avocado to make the hole big enough to fit the egg into.

3) Crack and gently pour one egg into each hole where the seed was.

4) Place in oven and bake for 15-20 minutes until egg whites have set. Sprinkle with salt and pepper. Enjoy!