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.)