Three 5-Minute Breakfasts for Kickbutt Mornings

I love breakfast to the point where it’s practically motivation for me to get out of bed. Even if there’s no time to make something like a tofu scramble burrito or juicer pulp muffins, I always make sure to get something tasty in me before heading out the door.

It drives me nuts when people skip breakfast because they “don’t have time”. Have you ever tried starting a road trip with an empty gas tank? Start eating breakfast and I promise that you’ll notice a difference in your day.

Whether your prefer your sandwich on a plate, in a bowl, or in a glass, here are 3 breakfast ideas that take 5 minutes or less to whip up:

The Elvis Sandwich

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Assemble this sandwich layered with

  • peanut butter
  • sliced banana
  • sliced apple
  • honey (if you eat honey)
  • two pieces of your favourite bread (mine’s Ezekiel — available in the frozen section of most grocery stores)

Melt coconut oil (or Earth Balance or anything non-stick) in a frying pan and fry your sandwich for 2 minutes on each side.

The Superfood Bowl

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The bowl is one of my favourites because you can use whatever you have on hand. Start off your bowl with

  • Your favourite base (think: leftover rice, quinoa, granola, cereal, etc.)
  • Your favourite milk (I prefer almond or soy)

Then just grab your favourite add-ins. Mine are:

  • peanut butter (high in protein)
  • nuts (high in protein)
  • chia seeds (high in Omega-3s)
  • hemp hearts (high in protein and essential fats)
  • assorted fruits
  • goji berries (high in anti-oxidants)
  • cacao nibs (for magnesium, fiber, iron, and anti-oxidants… and a chocolate-y kick)

The Green Monster

rockie 002Steph and I have discussed our love of green monsters before — in fact, I’ve gotten my whole family hooked! My favourite green smoothie for when I’m half-asleep is:

  • a banana
  • almond milk
  • a handful of spinach
  • a spoonful of peanut butter
  • (+ some optional guest appearances from protein powder, chia seeds, and frozen berries)

I love this guide to incredible smoothies. It even has a checklist for different liquid bases, fruits, superfoods, and vegetables to try! Currently, I use a Blendtec for all of my smoothies.

If you’re really in a rush, you can always pour your smoothie into something with a lid.

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And there you have it! 3 super fast breakfast ideas that should fuel you until lunch. What are your favourite go-to morning meals?

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Carrot Beet Juicer Pulp Muffins

IMG_3125It’s HOT out there — And nothing’s more refreshing than fresh juice! Unfortunately (fortunately), I suffer from serious juicer guilt — Unlike smoothies, juicing removes all of the fiber from your fruits and vegetables. This means you absorb the nutrients quickly, but are left with a heap of pulp. No need to toss it though! Juicer pulp can be used in recipes for crackers, muffins, soups, and more.

Here is a recipe for muffins I made using pulp from my bright pink beet-carrot-ginger juice.

(Makes 10 regular sized muffins)

Ingredients

  • 1 cup juicer pulp (mine was beet-carrot-ginger, but green juices work too!)
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil, melted
  • 1 mashed ripe banana
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 3/4 cups almond milk

Method

  1. Preheat oven to 350 degrees.
  2. Remove any large chunks from your juicer pulp. 
  3. Mix all of your ingredients well. Add almond milk to achieve your desired consistency.
  4. Lightly grease your muffin tray with extra coconut oil or Earth Balance (or butter if you eat dairy)
  5. Fill muffin cups 3/4 full
  6. Bake for ~12 minutes or until an inserted fork comes out clean.
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Just check out that beautiful colour pre-bake!

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These muffins are soft and moist — as a muffin should be. They’re definitely my new go-to recipe for juicer pulp.

I gobbled one up instantly and decided to keep the rest fresh by storing them in the freezer: Once they’re at room temperature, you can put your muffins in a freezer bag, making sure to squeeze out the air. To heat one up later, you can plop it in the oven at 350 degrees for 8-10 minutes. If you’re on the go, throw one in your bag to thaw an hour or two ahead of time.

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What’s your favourite thing to do with juicer pulp? Connect in the comments below or @GreenGuineaPigs on Twitter.

Bears. Beets. Battlestar Galactica.

— Laura

ps. If you’re looking for ways to beat the heat, we’ve got some seriously refreshing recipes for green smoothies, homemade kombucha, and vegan ceviche avocado boats.

Tofu Scramble Breakfast Burritos


IMG_2108At Guinea Pigging Green, we try to reach people just like our friends (who sometimes have sparse kitchens and only the most basic cooking utensils). While crashing at a friend’s apartment last night, true to 20-something form, I decided at 2 am that I would make everyone breakfast in the morning.

We nipped out to the nearby grocery store for just a handful of ingredients, and, despite having to make everything in batches for lack of a proper frying pan, this meal was easy and came together quickly.

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Makes 6 burritos

Ingredients:

  • 1 cup onion, diced
  • 1 cup mushroom, diced
  • 2 gloves garlic, minced
  • ½ cup cherry tomatoes, halved
  • A handful of spinach, roughly chopped
  • 1 block extra firm tofu (I used Liberté tofu with fine herbs)
  • 1/4 cup salsa (If you can find it, I love Neal Brothers)
  • 6 tortillas

Method:

  1. Sauté the onion, mushroom, and garlic in a frying pan. After a few minutes add the cherry tomatoes and spinach while continuing to move everything around the pan using your spatula. 
  2. Crumble the tofu into small pieces with your hands over the frying pan. It should resemble firm scrambled eggs.
  3. Add the salsa and stir. Continue frying until everything is cooked through.
  4. Heat the tortillas slightly before filling them and folding them into burritos. Turn the burritos so that the fold is facing down.

IMG_2107 And that’s it!

We also set some extra salsa and hummus on the table, and drank juice out of wine glasses in the name of matching cups and pure class.