a food wonk.

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easy breakfast

breakfast banana blender bread

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photo by Lea Kriesberg

Are you impressed with my alliteration skills? I thought about throwing a “best” in there, but that would just be overkill. Really though, this recipe is the best. Who wouldn’t want to eat banana bread for breakfast? This is basically how I eat my oatmeal but in loaf form– still super healthy, satisfying, and perfectly sweet. If you thought breakfast couldn’t get easier than making a bowl of oatmeal it just did. It’s great to have this all prepped for breakfast in the morning. You can enjoy it at home or easily bring it to-go.

This beautiful loaf was actually also made by a blender (yes, my little mini blender). I took the rolled oats I always use for my oatmeal to easily create a flour (no need to buy oat flour or any other flour). You can also use the blender to quickly blend the wet ingredients together. Just combine the two parts in a bowl and you’re set!

I love to eat this warmed and smeared peanut butter with a side of coffee. This recipe is totally customizable too. Add different fruits, chopped nuts, or more spices. You could even add chocolate chips.  I hope you enjoy this fun way of mixing up your morning bowl of oatmeal!

Time: 45 minutes
Active: 15 minutes
Serves: 10-12 slices

Ingredients:

  • 2 cups rolled oats/oat flour
  • 1/2 cup rolled oats
  • 2 ripe bananas
  • 1/4 cup maple syrup
  • 1 cup milk of choice
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • chopped nuts (optional)
  • cinnamon (optional)

Instructions:

  1. Preheat the oven to 350°
  2. Add the oats to your blender. Blend until a flour forms. This will only take a few seconds.
  3. Add bananas, maple syrup, vanilla, and milk to the blender. Blend until combined. If you like your banana bread to have a little more texture, pulse the wet ingredients to leave some chunks of bananas.
  4. Combine wet and dry ingredients in a large bowl and add the baking powder. Add some regular rolled oats for texture. Fold in chopped nuts if you want.
  5. Pour the batter into a greased loaf pan. Top with more chopped nuts. Bake for around 30 minutes or until golden brown on top and a toothpick comes out clean.

photo by Lea Kriesberg

vanilla roasted sweet potato breakfast bowl

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photo by Lea Kriesberg

Sweet potato and yogurt might sound like a weird combination– but you need to try this. I usually keep things really basic in the morning, sticking to oatmeal or a simple smoothie. I loved having this in the morning because with minimal prep, you get a breakfast that feels a little upgraded. This breakfast is loaded with protein and nutrients and tastes so good. You can buy any kind of yogurt you like, but in this recipe I used plain Greek yogurt to add protein and lower the sugar content. I made the granola I used in this recipe which was super quick, easy, and cheap, but you can also buy granola. I like making granola because I know it won’t have lots of added sugar and I can control what goes in it. Tossing the sweet potato in a little vanilla extract before roasting is probably one of the best things that has ever happened to me. Just throw the potatoes in the oven for 40 minutes and they are deliciously soft and sweet. Trust me on this one and go try it.

Cook time: 40 mins

Active: 10 mins

Serves: 6

Ingredients:

  • 3 sweet potatoes (1/2 potato for one serving)
  • yogurt
  • vanilla extract
  • coconut oil
  • granola
  • cinnamon
  • nut butter

supplies

  • baking sheet
  • cutting board and knife

Instructions:

  1. Preheat the oven to 400°F
  2. Chop the potatoes into small cubes and toss in the coconut oil. Add about a teaspoon of vanilla until evenly coated
  3. Spread the potatoes on the baking sheet and roast for around 40 minutes or until fork tender. Toss around halfway through
  4. Save in a container and assemble bowls with yogurt, granola, cinnamon, and nut butter of choice

photo by Lea Kriesberg

 

recipe by Lea Kriesberg

peanut butter green smoothie

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photo by Lea Kriesberg

A green smoothie that tastes good? That’s right. This smoothie is the best of both worlds– a deliciously sweet and peanut butter-y flavor and healthy ingredients. This smoothie is low sugar, simple, filling, and gets a serving of vegetables in. Vegetables like spinach and cauliflower are tasteless and act as a great base for smoothies. Using ingredients you may already have from a salad or that you keep in your freezer, this smoothie is inexpensive and quick to make before class in the morning. As always, you can substitute and add whatever fruits and vegetables you like.

Cook time: 5 mins

Serves: 1

Ingredients:

  • cauliflower
  • spinach
  • 1/2 frozen banana
  • 1 cup almond (or milk of choice)
  • 1 tablespoon peanut butter
  • 1 scoop protein powder of choice
  • cinnamon (optional but recommended)

Instructions:

  1. Throw everything in the blender and top with your milk (or water). Blend until smooth. Add more milk to get a consistency you like.

photo by Lea Kriesberg