Category: Breakfast

Healthy Breakfast Recipes

The Ultimate Overnight Breakfast (V, DF, GF)

- littleadaptsbyjax@gmail.com

Happy January! This recipe has been on repeat over here as a mama of 2 and bc it is the best of both worlds – overnight oats and chia pudding. I started by rotating between the 2 regularly. However, I wanted to create something that was less carb heavy and more protein focused like chia pudding but had the consistency of overnight oats. Voila – the half + half overnight breakfast was born. The perfect breakfast to kick off your January and feel your best. You’re welcome 😉


The Ultimate Overnight Breakfast (V, DF, GF)
 
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Serves: 1
Ingredients
Instructions
  1. Using a mason jar, add in plant milk, oats, chia seeds, cinnamon, vanilla extract, and any other add-ins and stir until well combined.
  2. Cover and place in the fridge overnight.
  3. Next day, add your desired toppings and enjoy feeling so nourished and satisfied all morning long. Enjoy!
Notes
If you want to increase creaminess and healthy fat, make it with 2 tbsp of coconut yogurt and 4 oz of almond milk.
If you want a chocolate version, omit vanilla and cinnamon and add 1 tbsp of unsweetened cacao powder and optional splash of stevia.
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

PS – Looking for a January Reset? Check out my FREE 3 Day Real Food Detox to feel your best this 2024!

Banana Oat Muffins (DF, GF, V, NF)

- littleadaptsbyjax@gmail.com

This was one of my favorite postpartum breakfast muffins as the ingredients were supportive for a breastfeeding mom! However, it has turned into a great breakfast option for myself and now my 1 year old daughter, especially if it’s paired with a nut butter and a side of berries. This makes it a complete meal filled with lot of nutrients and keeps you satisfied until lunch!

Banana Oat Muffins (DF, GF, V, NF)
 
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Serves: 12 muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F and line the muffin tin with liners.
  2. In a medium bowl, mash bananas and add eggs, coconut sugar, coconut oil + vanilla extract and mix.
  3. Add in the dry ingredients except pecans and chocolate chips and stir until well combined. Fold in chocolate chips.
  4. Fill each muffin about ¾ of the way full and then top each with a pecan and a few chocolate chips.
  5. Bake for 20 minutes (until a toothpick comes out clean).
  6. Let them cool on a baking rack for 10 minutes and enjoy! Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.
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Hope you and your babies enjoy this recipe as much as we do!

With Health + Happiness Always,
Jax

PS – Struggling with your summer workout routine? Try out the Little Adapts By Jax App for 7 days FREE and a chance to finally create that daily movement routine your body has been craving!

Banana Pancakes (GF, DF, V)

- littleadaptsbyjax@gmail.com

Do you love pancakes but struggle with what healthy brand of pancake mix to buy? Look no further as this pancake recipe is made from 4 ingredients that you probably already have in your house right now. Plus, they are so easy to make and are kid approved!

Banana Pancakes (GF, DF, V)
 
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Serves: Serves 2 (7-9 silver dollar pancakes)
Ingredients
Instructions
  1. Combine all ingredients into a blender or food processor until a batter is formed and heat a pan on medium low heat (non-stick is best!)
  2. Add in coconut oil to coat the bottom of the pan. Once it’s heated, add batter to the pan the size of silver dollars.
  3. Cook each pancakes for 2-3 minutes per side until golden brown. Serve with berries and/or nut butter + enjoy!
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Happy eating!

With Health + Happiness Always,
Jax

PS – Do you know what goes well with pancakes? My “little adapts” app! Use code “LITTLEADAPTS” for 50% off your first month 🙂

 

Mediterranean Egg Breakfast

- littleadaptsbyjax@gmail.com

This was one of my staple breakfasts of 2021! I’ve always loved the taste and ingredients of the Mediterranean diet and I decided to make it into a yummy egg based breakfast. It’s a great way to get your greens and veggies in at breakfast and it’s super simple to make. Hope you enjoy it as much as I do 🙂

Mediterranean Egg Breakfast
 
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Serves: 1 serving
Ingredients
  • 1-2 eggs, scrambled
  • ⅛ cup cucumber, diced
  • 4 cherry tomatoes, halved
  • Handful of greens
  • ¼-1/2 avocado, sliced
  • 3 tbsp olive oil
  • Salt, pepper, basil, parsley + EBTB seasoning to taste
Instructions
  1. Heat a small pan on the stove on medium-low heat and break the eggs into a bowl and scramble with pepper.
  2. Add 1 tbsp olive oil to the pan and let it heat up before adding in the eggs.
  3. While the oil is heating up, dice + halve the cucumber and tomatoes. Add eggs to the pan to cook.
  4. Add the handful of greens to a plate and top with the veggies. Then slice the avocado and place it on the plate next to the greens + veggies. Drizzle everything with olive oil and season to taste with spices.
  5. Once the eggs are cooked to your liking, add them on the remainder of the plate. Option to top with your fave hot sauce and enjoy immediately!
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Don’t forget to tag me if you make it!

With Health + Happiness Always,

Jax

PS – Looking for personalized nutrition + meal plan support? Sign up for a FREE 15 minute health consultation by clicking here!

 

Peppermint Mocha Cookies (DF, GF, V)

- littleadaptsbyjax@gmail.com

My famous banana breakfast cookies are one of my client’s favorite recipes bc they taste amazing, there is no added sugar, and you can eat them for breakfast, as a snack/dessert or pre/post workout. Now you can enjoy them in a new holiday flavor! Here are the dEats:

Peppermint Mocha Cookies (DF, GF, V)
 
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Serves: 12-16
Ingredients
  • 3 ripe bananas, mashed
  • ½ cup almond butter or sunflower butter
  • 1 flax egg (1 tbsp ground flax seed to 1.5 tbsp water)
  • 1 tsp peppermint extract
  • 1.5 cups rolled oats
  • ¼ cup unsweetened cacao powder
  • 4 tbsp hemp hearts
  • 1 tsp baking powder
  • ⅓ cup vegan dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Place the water + ground flax seed into a small bowl + whisk. Then let it sit for 5 minutes.
  2. In a large bowl, mix wet ingredients together: mashed banana, almond butter, flax egg + peppermint extract.
  3. Then add in oats, cacao, hemp hearts and baking powder until well combined.
  4. Fold in chocolate chips.
  5. Using a spoon or ice cream scooper, place batter onto baking tray.
  6. Bake for about 15 to 17 minutes until edges are browned. Make sure to rotate trays halfway!
  7. Cool on baking rack for 10 minutes + enjoy! Keep in the fridge for up to 2 weeks.
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Happy snacking and happy holidays! Don’t forget to tag me if you make them 🙂

With Health + Happiness Always,
Jax

PS – These cookies are Reboot approved if you make them with cacao nibs instead of dark chocolate chips 🙂  The next one is launching on Monday, January 3rd – click here to sign up!

Loaded Superfood Cereal Bowl

- littleadaptsbyjax@gmail.com

To be honest, I was totally out of the cereal game until I got pregnant! In my first trimester, it was my biggest craving bc I was so over my fave granola. While there are many healthier cereal options than when I was growing up, it can still be a blood-sugar rollercoaster if you don’t pair it with healthy fat, protein + fiber. Plus, this recipe allows you to add extra nutrients + antioxidants with all of the superfoods it includes. As always use whatever you’re in the mood for and have on hand.

Here are my fave cereal brands:
– Forager Project Grain-free O’s Cinnamon
– Barbara’s Puffins Cinnamon Cereal
– Lovebird Cereal

Loaded Superfood Cereal Bowl
 
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Serves: 1 serving
Ingredients
  • ¼ cup cereal
  • 1 tbsp pumpkin seeds
  • 1 tbsp pistachios
  • 1 tbsp cashews
  • 1 tbsp cacao nibs
  • 1 tbsp hemp hearts
  • 1 tbsp chia seeds
  • 1 handful of raspberries + strawberries
  • ½ cup dairy-free milk
Instructions
  1. Add all ingredients to a bowl and mix up.
  2. Pour over dairy-free milk and enjoy!
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This loaded superfood cereal bowl has been on repeat and it never disappoints – happy eating ❤️

With Health + Happiness Always,
Jax

PS – To learn more about nutrition + how to properly fuel your body, sign up for the Little Adapts By Jax App with code “LITTLEADAPTS” for 50% off your first month!

Momma’s Famous Crumb Cake (GF, DF)

- littleadaptsbyjax@gmail.com

My mom hands down makes some of the best crumb cake around so I of course was determined to “little adapt” this recipe too! I’m not going to lie but this recipe testing took a LONG time because I wanted to preserve the taste and texture of the cake as much as possible. My final attempt was a success as it was approved by not only my boo, but all of my Little Adapts By Jax App trailer talent! The best part is that it’s gluten-free and dairy-free. You NEED to make this for Easter brunch this weekend or the next time you have your friends over for brunch 🙂 I know I am!

Momma's Famous Crumb Cake (GF, DF)
 
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Serves: 20 - 24 pieces of crumb cake
Ingredients
Cake:
Crumb Topping:
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Follow directions on the box and grease a 13” x 9” pan. Bake for about 15-17 minutes. You don’t want the top browned but you do want the top layer to be solid so the crumbs don’t fall into the cake.
  3. While the cake is baking, mix the dry ingredients for the crumbs. Then add in vanilla extract and the melted vegan butter.
  4. Mix with a spoon until a thick texture starts to form. Use your hands to crumble the crumbs on top. Sprinkle chocolate chips on top if adding them to the recipe.
  5. Bake for an additional 15-17 minutes until the crumbs are browned.
  6. Cool for 10-15 minutes and then serve + enjoy! Keep covered or in any airtight container for up to 2 weeks.
Notes
If your pan is bigger, cook the cake slightly less. If your pan is smaller, cook the cake for slightly longer.
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Please tag me if you make it 🙂 @littleadaptsbyjax

With Health + Happiness,
Jax

PS – Don’t forget to take advantage of these awesome  Gilt City offerings + discounts I have available through Thursday, 4/1!

Strawberry Banana Muffins (Vegan!)

- littleadaptsbyjax@gmail.com

It’s Reboot time so I’m always creating new healthy recipes that can be used as a meal, snack or healthy dessert. These strawberry banana vegan muffins are only sweetened with the fruit and use flax eggs to make it fully vegan. I also opted to use almond and coconut flour to make it lower carb and more paleo/keto friendly! The results? Super moist muffins that you can eat at almost any time of the day.


 
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Serves: 10 (1 for snack, 2 for breakfast)
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, mix all ingredients together except strawberries and cacao nibs. It should be well blended.
  3. Fold strawberries and cacao nibs into the batter.
  4. Place muffin liners into the pan and then scoop batter into each liner. It should be filled evenly to the top of the muffin liner.
  5. Bake for 20 minutes. You want the tops of the muffins browned. (Also check that they are baked all the way through by using a tooth pick to make sure it comes out clean!)
  6. Let them cool on a cooling rack for 10-15 minutes, and enjoy! If having for breakfast, reheat and serve with a nut butter.
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Happy Eating!

With Health + Happiness Always,
Jax

Super Seed Porridge (Low Carb!)

- littleadaptsbyjax@gmail.com

I love warm bowls in the winter so I have been experimenting a lot with different bases for the bowls. I’ve been doing this for two reasons:

  1. Maximize nutrients by varying the ingredients
  2. Providing low carb options for my clients

This porridge is packed with 3 types of seeds that will provide your body with plant based protein, omega-3s and healthy fat! You can top it however you like but you will definitely want to throw this breakfast into the rotation 🙂

Super Seed Porridge (Low Carb!)
 
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Serves: 1 serving
Ingredients
Instructions
  1. Bring water to a boil and then add in chia seeds, hemp seeds, and ground flaxseeds and turn to a simmer. Mix until well combined and water is absorbed.
  2. Add in ¼ cup almond milk and stir. Then add in cinnamon + vanilla extract and stir once more.
  3. Finally add in the coconut flakes, goji berries + another splash of almond milk. Stir and then put the lid on and take off heat. Let it sit for 2-3 minutes.
  4. Place in bowl and service with almond butter + strawberries. Enjoy!
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And it’s Reboot approved!

With Health + Happiness Always,
Jax

Zucchini Fritters

- littleadaptsbyjax@gmail.com

Not sure why I haven’t made these before, but they are absolutely delicious and were originally first made by Dubs. As always, I took his recipe and “little adapted” them even more. These are perfect to pair with eggs for breakfast or eat as a side as they taste similar to hash browns or latkes. Regardless, you won’t regret making them as they are super easy to make. Enjoy!
Zucchini Fritters
 
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Serves: 6 fritters (2-3 per serving)
Ingredients
  • 3 medium zucchini, shredded
  • 1 teaspoon salt, divided
  • 2 eggs, beaten
  • ⅓ of a large white onion, finely diced
  • ¼ cup tapioca or arrowroot starch
  • ⅛ teaspoon pepper
  • Avocado or olive oil for frying
Instructions
  1. Grate zucchini and place into a bowl with a dish towel lining it. Add ½ teaspoon salt with zucchini and let it stand for 10 minutes. Squeeze zucchini dry using the dish towel. Stir in the eggs, onion, matzo meal, pepper and remaining salt.
  2. In a large skillet, heat oil over medium heat. Add batter to the pan. You'll want to make each fritter about the size of a pancake.
  3. Fry for 2-4 minutes on each side or until golden brown. When you flip to the second side, press lightly to flatten each fritter and cover with a large pot lid to allow the inside of the fritter to cook more.
  4. Serve with eggs or eat solo with your favorite condiment!
Notes
Stays well in the fridge for up to a week!
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Don’t forget to tag me if you make them @littleadaptsbyjax 🙂

With Health + Happiness Always,
Jax

PS – Don’t forget to sign up for the Little Adapts By Jax App by December 31st using code “LAHOLIDAY” to get the first 3 months for $9.98 per month!