Meal Prepping Breakfast Ideas & Snack Hacks
This article is by Heather Caroll
*Estimated read time is 2 minutes (This post contains affiliate links that I can make a commission from.)
Are you looking for meal prepping breakfast ideas and how to prep snacks so you can eat something healthy and stay on track with your healthy eating?
Meal prepping doesn’t have to be……
Daunting and looming over your head like a rainy day.
Long extra hours in the kitchen
Separate meals for you and your family
Follow these simple steps to FREEDOM!!
No one likes to spend hours prepping food. Use your time in the kitchen while you're making dinner to prep a few extras….
4 tips to make meal prepping a breeze
Buy a bigger pack of chicken then you would normally cook. Throw different spices on the extra and bake or throw in the frying pan. This way you will have protein ready to grab and go and it doesn’t all taste the same
Put leftovers into individual meal containers for a quick easy lunch or dinner.
Cut up fruit or veggies and put them in portion sized baggies. You can do it while dinner is cooking.
Pack lunches for the next day while already in the kitchen
Doing one of these, every couple of days keeps foods that are healthy ready to grab.
Easy, Healthy Breakfast Ideas
Breakfast is a great time to make sure that are getting some protein in for the day. This can help to stabilize your blood sugars and keep you full longer for the day ahead. You can combine protein with many different foods to round out your meal.
Use leftover meat from the night before and some sweet potato to get in a dense carb and protein to help your brain run.
An apple is more invigorating to your body than a cup of coffee. Try an apple with peanut butter.
Make a wrap. Use a spinach wrap to put meat and veggies in or eggs.
If you have been having oatmeal or yogurt for breakfast everyday, try switching it up. Remember that your brain uses 30% of your carbs a day to run. Help it to wake up!
Snack Hack Ideas
Snacking is one of the ways that you may get into trouble. If you’re prepared, it’ll be a breeze and you can stay on track with your healthy eating to lose weight!
Nuts and dried fruit (again you can pre-portion into baggies if you tend to just keep munching and make sure to not overdo the dried fruit)
Veggies and hummus or peanut butter. If you don’t like cutting veggies often you can store them in mason jar with water for 2 weeks! Also, you can go buy the precut version at the store.
Protein Bars/balls/cookies are a life saver in a pinch. I always keep one in my purse. Be sure to check the amount of sugar. Some are better than others for you.
Boiled egg. Easy enough to make and throw in a baggie with everything but the bagel seasoning!
Fruit when it starts to get really ripe you can cut it up and freeze it for smoothies or sauces for later.
*Here are some of Michele’s family’s favorites when you need something quick. Just click on the picture to check it out:
4 Healthy Recipe Tips to Keep Things Simple
If you’re just starting out, use recipes you already know. This will make it easier for you to get started today.
Look for simple recipes by finding ones that have about 5 ingredients.
Use recipes that include things you already have in your house/cabinets.
Use recipes you can easily double so you have leftovers for lunch or dinner.
P.S. If you are looking for some clean eating tips head HERE!
2 Quick and healthy meal ideas
Grab a rotisserie chicken or make a whole chicken and have it with some salad.
You can even freeze meals if you make a large batch (which means one night next week you just have to defrost)
2 Quick & healthy breakfast recipes
Protein Pancakes
Serves: 4
Prep: 5 mins
Cook: 15 mins
Nutrition per serving:
298 kcal
17g Fats
20g Carbs
17g Protein
Ingredients:
1 cup (225g) cottage cheese
1 cup (80g) rolled oats
5 eggs
2 tsp. cinnamon
1 tbsp. maple syrup
2 tbsp. coconut oil
Directions:
Place all ingredients into a blender or food processor and blitz together until smooth. Heat ¼ of the coconut oil in a large frying pan over low medium heat, pour about ¼ cup of batter per pancake, and repeat until the pan is filled. Cook until you start to see bubbles form on the surface of the pancakes, about 1 or 2 minutes. Then, flip and cook for another minute or until golden brown on both sides. Repeat this process until all the batter has been used. Top the pancakes with your favorite toppings (see serving suggestions below).
Add ons:
Fruit: banana, strawberries, raspberries, pear, figs, cherries, pineapple, watermelon
Nuts: almonds, hazelnuts, walnuts
Sweeteners: maple syrup or honey
Cinnamon Granola
Serves: 16
Prep: 10 mins
Cook: 30 mins
Nutrition per serving:
136 kcal
8g Fats
15g Carbs
3g Protein
Ingredients
2 cups (160g) rolled oats
1 cup (115g) walnuts, chopped
1 tbsp. cinnamon
4 tbsp. almond butter
½ cup maple syrup
Directions:
Preheat the oven to 325 F (160 C) and line a baking tray with baking paper. Mix the oats, walnuts, and cinnamon in a large bowl, adding a pinch of salt. Next, add the almond butter and maple syrup, and mix until well combined and sticky. Spread the mixture evenly over the baking tray and bake for 15 minutes on the middle shelf in the oven. Remove the tray, stir the mixture to break it up a little, and place back in the oven to cook for a further 10 to 12 minutes until golden brown. Remove the tray from the oven and place it on a wire rack to cool. Once it has cooled down store it in an airtight container for up to one week.
This article is written by Heather Carroll. Connect with her HERE.