National Better Breakfast Month

We know it can be daunting to make a crazy, intricate breakfast during the week, so APL wanted to highlight some of our weekday faves to keep it healthy, but simple. #realisticrecipes #aplkitchen

Guacamole Toast: toast a slice of millet or quinoa-based gluten-free bread and top it with 2 TB of homemade guacamole (1 avocado, 1/2 sliced jalapeño, 1 TB diced red onion, 2 tsp lime juice, & sea salt)- dash of cayenne pepper to top. Reserve the rest of the guacamole for later- it can be made the night before!

Steamed Brown Rice Bowl: we use the Annie Chun’s Sprouted Brown Rice Bowls for a quick meal (or you can make brown or black rice for the week in a rice cooker to use at various meals.) Use 1/2 cup of rice and top it with 2 TB unflavored non-dairy milk (we love hemp,) dash of cinnamon, 2 tsp coconut sugar or maple syrup, 1/2 cup organic berries or apple slices.

Savory Oatmeal Bowl: make this easy by having servings of oats made (1-2 meals-worth) the night before. Heat 1/2-cup gluten-free oats up and top with 1 pasture-raised egg over medium, 3 slices of avocado, & a dash of cayenne pepper & sea salt.

Lean & Green Smoothie: 1 diced organic red apple, 1/2 head of organic romaine lettuce, 1 peeled organic cucumber, handful of organic spinach, handful of organic parsley, 1/2 lemon of juice.

PB & Banana Sandwich: toast a slice of millet or quinoa-based gluten-free bread, top it with 1/2 TB of organic sunflower seed butter, 6 slices of banana, & 1 tsp drizzle of raw honey (must be warmed to drizzle, but warm it up on low heat for 10 seconds so it does not break down the nutrients in it.)

RecipesAshley Pettit