No more last-minute breakfasts thrown into their backpack as your kids rush out the door.
Benefits of summer meal prepping
Now that summer is here, you can slow things down and start your mornings off right. Suzy Bunker shares two protein-packed breakfast recipes that are simple and easy to meal prep.
She broke down why it is important to start your day with a solid breakfast and gave recommendations for summer meal prepping for families. Bunker demoed overnight oats and protein hash bowls, perfect for the summer.
Overnight Chia Oats
INGREDIENTS
1 ½ c. milk of your choice
1 c. greek yogurt or plain kefir
1 ½ c. organic rolled oats
2 Tbsp. chia seeds
2-3 Tbsp. real maple syrup or honey (may want less if using a sweetened yogurt)
1 tsp. vanilla
FOR SERVING ON TOP
½ scoop protein powder (per serving)
¼ c. kefir or milk
Granola
Fresh berries
METHOD
Put all of the ingredients into an air-tight container like a quart glass jar and stir together. Let sit overnight before eating or for at least 2 hours.
These store well for up to 5 days. See notes below for fun different ways to prepare it for eating.
NOTES
You can also add ½ scoop of protein powder if you’d like to add more protein before eating it to each serving. If you add protein powder, add some liquid like kefir (for more probiotics) or some milk if it’s too thick.
Before eating, I also like adding fresh fruit & a little granola for something crunchy on top. There are lots of variations that are delicious so choose a couple and find your favorite.
Protein hash breakfast bowl recipe
Protein Hash Breakfast Bowl (dairy free and gluten free)
Ingredients
1 pound turkey sausage
1 cup quinoa (cooked into 3 cup)
1-2 sweet potatoes
1 large bell pepper
1 red onion
1 small package brussels sprouts or approximately ½ pound
4 garlic cloves
8 cup chopped kale
Salt and pepper
Eggs
Hot sauce
METHOD
Instructions for preparing hash bowls
Boil 2 cups of water or chicken broth and then add 1 cup of quinoa and stir. Turn down heat and cover the pot to cook for 15 minutes until the quinoa is done.
While the quinoa is cooking, cook the turkey sausage in a large pan until well done. Transfer to a bowl lined with a paper towel to soak up the extra fat.
Then using the same pan, drizzle about 1 Tbsp. avocado oil or EVOO and add the chopped sweet potatoes, bell pepper, red onion and brussel sprouts. Cook on medium heat and stir every couple minutes. You can add a couple tablespoons of water every once in a while and cover it with the lid to steam the vegetables to cook faster. This process will take about 15 minutes. Keep stirring every couple minutes.
Once the vegetables are cooked, add the sausage back in and stir.
Heat a small saute pan to cook your eggs. Cook 1 or 2 eggs per person until over easy (or however you like your eggs) and put it on top of the hash.
NOTES
You can also add ½ scoop of protein powder if you’d like to add more protein before eating it to each serving.
