Category: Meatless

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Oven Baked Pineapple Carrot Muffin Bars

rectangular baking dish with a pineapple and carrot muffin bar

Dive into the joy of baking these Oven Baked Pineapple Carrot Muffin Bars, and let them be your tasty accomplices on your journey to conquering busy mornings with a full belly and a satisfied smile. These delightful treats are not only a breeze to make but are also a fantastic addition to your meal prep arsenal. Let’s dive into why these muffins are a must-try for breakfast enthusiasts.

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rectangular baking dish with a pineapple and carrot muffin bar

These Oven Baked Pineapple Carrot Muffins are meal prep game changers. Bake up a batch during your weekend kitchen escapades, and you’ll have a quick, wholesome breakfast option ready to conquer those hectic weekdays.

Why It’s Great for Meal Prep

  • Health Benefits: Loaded with the natural sweetness of crushed pineapple and the vibrant goodness of grated carrots, these muffins deliver a one-two punch of flavor and nutrition. Carrots bring in a healthy dose of beta-carotene, while pineapple adds a tropical twist rich in vitamin C and bromelain, which can aid digestion.
  • Convenience and Fuel for the Day: Imagine waking up to the inviting aroma of these muffins wafting through your kitchen. They’re your secret weapon to starting your day on the right foot. Packed with a balanced combination of carbs, fiber, and a touch of protein from the eggs, these muffins provide lasting energy and help keep those hunger pangs at bay until your next meal.

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Simple Ingredients for Pineapple Carrot Muffin Bars

  • Egg: This protein-packed superstar helps keep you feeling full and energized.
  • Brown Sugar: A touch of sweetness to enhance the flavors without going overboard.
  • Crushed Pineapple: Adds a burst of tropical sweetness and a dose of vitamin C.
  • Grated Carrots: These bring color, flavor, and a healthy crunch to the muffins.
  • Flour: The base ingredient that gives structure to our muffins.
  • Baking Powder: The magic ingredient that makes these muffins rise and become beautifully fluffy.
rectangular baking dish with a pineapple and carrot muffin bar

How to Prepare Pineapple Carrot Muffin Bars:

  1. Preheat the oven to 425°F.
  2. Whisk the eggs and brown sugar together in a mixing bowl until they become a smooth, creamy mixture.
  3. Add the crushed pineapple and grated carrots, stirring gently to combine all the flavors.
  4. Then, add the flour and baking powder. Mix well to form a luscious batter that’s teeming with pineapple-carrot goodness.
  5. Grease the baking dish with oil, ensuring your muffins won’t stick around longer than your appetite can bear.
  6. Pour in the batter with excitement and anticipation for what’s to come!
  7. Bake in the pre-heated oven for 15 minutes or until the center is firmly set, and the tops are golden brown.

Reference the recipe card below for detailed instructions.

rectangular baking dish with a pineapple and carrot muffin bar

Meal Prep Tips for Muffin Bars:

  • Storage and Reheating: Once these muffins have cooled down, store them in an airtight container. For reheating, a quick zap in the microwave or a few minutes in a toaster oven will bring back that just-baked warmth and aroma.
  • Ingredient Swaps and Pairings: Feeling adventurous? Swap out the brown sugar for honey or maple syrup for an alternative hint of sweetness. You could also throw in some chopped nuts or dried fruits for added texture and flavor.
  • Pairings: For a wholesome breakfast spread, consider pairing these muffins with some Greek yogurt, a side of scrambled eggs, or a refreshing fruit salad.
rectangular baking dish with a pineapple and carrot muffin bar
carrot muffin

Oven Baked Pineapple Carrot Muffin Bar

Packed with crushed pineapple, grated carrots, and a touch of sweetness, these muffins are easy to make and great for meal prep.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 2

Equipment

  • grater
  • mixing bowl
  • baking dish
  • oven

Ingredients
  

  • 1 each large egg
  • 1/4 cup brown sugar
  • 1/2 cup crushed pineapple
  • 1/4 cup carrot (grated)
  • 1/2 cup flour
  • 1/4 tsp baking powder
  • 1 tsp olive oil

Instructions
 

  • Pre-heat the oven to 400F
  • Whisk the eggs and brown sugar together in a mixing bowl
  • Add the crushed pineapple and grated carrots
  • Then, add the flour and baking powder. Mix well
  • Grease the baking dish with oil
  • Pour in the batter and bake in the oven for 15 minutes until the center is firmly set

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Frequently Asked Questions

 Can I use canned pineapple for this recipe?

Absolutely! Canned crushed pineapple works well in this recipe. Just make sure to drain any excess juice before adding it to the batter.

Can I substitute white sugar for brown sugar?

Yes, you can use white sugar as a substitute for brown sugar. However, keep in mind that brown sugar adds a caramelized flavor that complements the pineapple and carrot. If you choose to use white sugar, the flavor profile may be slightly different.

Can I use whole wheat flour for a healthier option?

Absolutely! Whole wheat flour is a great option for added fiber and nutrients. Keep in mind that whole wheat flour can result in slightly denser muffins, so the texture may be different.

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Peach Granola Muffin Bars

oval baking dish with peach muffin bar

Peach Granola Muffin Bars are the ultimate meal prep savior – healthy, budget-friendly, and convenient. Start your day on a high note with these delightful treats, and you’ll thank me later! Happy baking!

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Calories: 468kcal | Carbohydrates: 80g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 164mg | Potassium: 323mg | Fiber: 4g | Sugar: 43g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 4mg

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Why These Are Great for Breakfast Meal Prep

I’m super excited to share with you my latest creation: the incredibly delicious Peach Granola Muffin Bar! Not only is this recipe a flavor explosion, but it’s also an absolute game-changer for meal prepping. Let me tell you why it’s a must-have in your weekly repertoire!

  • First of all, let’s talk about the health factor. These muffin bars are packed with wholesome goodness! We start with large eggs, providing a protein boost to keep you energized throughout the day.

  • But wait, there’s more! We’re swapping some of the butter or oil with applesauce, which not only adds moisture but also slashes unnecessary calories. A win-win, right?

  • Now, let’s chat about budget-friendliness! We all know how important it is to keep our wallets happy, and this recipe won’t break the bank. With basic pantry staples like flour and brown sugar, you’ve got a solid foundation. The star of the show, though, is the granola! You can use store-bought or homemade granola, and the best part is that it adds texture, flavor, and keeps your taste buds dancing.

  • Convenience is key when it comes to weekday breakfasts, and that’s where these Peach Granola Muffin Bars shine. You can whip up a batch on the weekend and store them in an airtight container for the whole week! Talk about a time-saver! No more frantic mornings, wondering what to eat – just grab one of these bars, and you’re good to go.

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Simple Ingredients for Peach Granola Muffin Bars

Now, let’s talk ingredients, shall we? We’ve already covered the eggs, applesauce, brown sugar, flour, and granola, but let’s not forget the delightful spices! A dash of cinnamon takes these muffin bars to the next level, infusing each bite with warmth and cozy vibes. And let’s not underestimate the power of baking powder – it’s the secret behind the perfect rise and fluffiness of these bars!

Last but not least, those luscious frozen peaches. They add a burst of summer sweetness to the recipe, and using frozen peaches means you can enjoy these goodies year-round! No need to wait for peach season; you’ve got a taste of sunshine in every bite.

oval baking dish with peach muffin bar

How to Prepare Peach Granola Muffin Bars for One:

  1. Preheat the oven to 400F. Grease your baking dish.

  2. In a mixing bowl, mix together your wet ingredients: egg, applesauce, and brown sugar.

  3. Next add your dry ingredients: flour, granola, baking powder, and cinnamon.

  4. Then, pour the batter into the baking dish and top it off with the peaches.

  5. Finally, bake in the oven until the center is fully cooked.

Reference the recipe card below for detailed instructions.

oval baking dish with peach muffin bar

Meal Prep Tips for Peach Granola Muffin Bars:

  • Now, let’s talk storage tips! Once you’ve baked these beauties, let them cool completely before storing them. Place them in an airtight container or wrap them individually in plastic wrap. Keep them at room temperature for up to 2 days or in the fridge for up to a week. For longer-term storage, pop them in the freezer and thaw as needed – they freeze like a dream!

  • But wait, there’s more! To elevate your breakfast game, pair these Peach Granola Muffin Bars with a dollop of Greek yogurt or smear on some nut butter for extra protein. Fresh fruit on the side makes it a complete, balanced breakfast that will leave you feeling full and satisfied until lunchtime.

  • Feeling adventurous? Here are some swaps and substitutes to try: swap the frozen peaches for other fruits like berries or diced apples. If you’re looking to cut back on sugar, use coconut sugar or a sugar substitute of your choice. And for all the gluten-free folks out there, simply switch the flour to a gluten-free alternative – easy peasy!

oval baking dish with peach muffin bar

Peach Muffin

Peach Granola Muffin Bar

These Peach Granola Muffin Bars are a convenient weekday breakfast that you can easily whip up in advance and have them ready for early mornings or even as an afternoon snack.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 468 kcal

Equipment

  • baking dish
  • mixing bowl
  • whisk
  • spatula
  • oven

Ingredients
  

Wet Ingredients

  • 1 each large egg
  • 1/2 cup applesauce
  • 1/4 cup brown sugar

Dry Ingredients

  • 1/2 cup flour
  • 1/3 cup granola
  • 1 tsp cinnamon
  • 1/2 tsp baking powder

Other

  • 1 cup frozen peaches
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat the oven to 400F, Grease the baking dish with the olive oil
  • In a mixing bowl, whisk together the wet ingredients. Then, add the flour, cinnamon, baking powder and whisk it all together
  • Finally, add the granola and mix it in. Use the spatula to pour the batter into the baking dish. Top off the batter with the sliced peaches
  • Bake in the oven for 12-15 minutes until the center is fully cooked

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 468kcalCarbohydrates: 80gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 82mgSodium: 164mgPotassium: 323mgFiber: 4gSugar: 43gVitamin A: 390IUVitamin C: 4mgCalcium: 132mgIron: 4mg

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Frequently Asked Questions

Can I replace the applesauce with oil or butter?

While applesauce is a healthier substitute for some of the fats, you can use melted butter or vegetable oil if you prefer. However, keep in mind that using applesauce helps reduce the calorie content and adds natural sweetness

Can I add nuts or seeds to the batter?

es, you can! Chopped nuts like almonds, walnuts, or seeds like chia or flax seeds would be a delightful addition, providing extra texture and nutrients.

Can I reduce the amount of sugar used in the recipe?

Sure! If you prefer a less sweet option, you can decrease the amount of brown sugar used. Just keep in mind that this might slightly affect the overall texture and sweetness of the muffin bars

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Honey Oat Muffin Bars

round plate with honey oat muffins and blueberries

Oven Baked Oat Muffins with Blueberries are a meal prep dream come true. They provide a healthy, tasty, and convenient breakfast option that will keep you satisfied and energized throughout the week. Get creative with your add-ins, store them properly, and enjoy a stress-free morning routine filled with scrumptious goodness. Happy baking and bon appétit!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 479kcal | Carbohydrates: 56g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 42mg | Potassium: 166mg | Fiber: 3g | Sugar: 18g | Vitamin A: 122IU | Vitamin C: 0.04mg | Calcium: 54mg | Iron: 3mg

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Why You Need to Make This

Now, let’s talk about the benefits of incorporating this recipe into your meal prep routine

  • First and foremost, it saves you time and effort. By baking a batch of these muffins ahead of time, you’ll have a grab-and-go breakfast option ready for the week. No more rushing around in the morning or settling for less nutritious choices.

  • In terms of cost benefits, making your own breakfast items is much more budget-friendly than purchasing pre-packaged options. The ingredients for these oven-baked oat muffins are relatively inexpensive and readily available. You’ll be amazed at how much money you can save while still enjoying a delectable breakfast.

  • One of the most exciting things about this recipe is its versatility. You can customize it to suit your taste preferences. Add a handful of fresh blueberries to each muffin for bursts of juicy goodness and an extra dose of antioxidants. Alternatively, you can experiment with other add-ins like diced apples, chopped nuts, or even a sprinkle of chocolate chips. The possibilities are endless, ensuring your meal prep remains interesting and varied.

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Simple Ingredients for Honey Oat Muffin Bars

  • Let’s start by talking about the star ingredient: rolled oats. These wholesome grains are a fantastic source of dietary fiber, helping to keep you feeling fuller for longer and supporting a healthy digestive system. They also contain essential minerals like manganese, magnesium, and phosphorus. By incorporating rolled oats into your meal prep, you’re giving your body a nutritious boost.

  • Next up, we have flour, baking powder, and cinnamon. Flour provides the structure and texture to our muffins, while baking powder adds that delightful fluffiness we all love. Cinnamon, oh cinnamon! Its warm and comforting flavor enhances the taste of our muffins, making them simply irresistible.

  • Eggs come into play, bringing richness and acting as a binding agent. They add a boost of protein and essential amino acids to our muffins. Olive oil, the heart-healthy alternative to butter, adds moisture and a subtle hint of fruity goodness. It also provides those beneficial monounsaturated fats that keep our hearts happy.

  • To sweeten things up, we’ll use brown sugar. It adds a delightful caramel flavor and a touch of sweetness without going overboard. And let’s not forget about water, which helps to create a moist and tender texture in our muffins.

round plate with honey oat muffin bars and blueberries

How to Prepare Honey Oat Muffin Bars:

  1. Preheat the oven to 400F. Grease your baking dish.

  2. In a mixing bowl, whisk together the eggs, brown sugar, olive oil, and water until well combined.

  3. Add the rolled oats, flour, baking powder, and cinnamon to the bowl, and stir until the batter is smooth and all the ingredients are incorporated.

  4. Pour the batter in a greased baking dish.

  5. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Reference the recipe card below for detailed instructions.

round plate with honey oat muffin bars and blueberries

Meal Prep Tips for Honey Oat Muffin Bars:

  • Once your muffins have cooled, store them in an airtight container or resealable bags. They will stay fresh for up to five days at room temperature. If you want to extend their shelf life, pop them in the refrigerator for up to a week.

  • To reheat, simply microwave a muffin for about 20 seconds or pop it in a preheated oven for a few minutes until warm. They taste fantastic both ways, but the oven method will restore that lovely golden crust.

  • If you want to enjoy these muffins beyond a week, you can freeze them! Just make sure to wrap them tightly in plastic wrap or place them in freezer-friendly bags. When you’re ready to indulge, thaw them overnight in the refrigerator or reheat them straight from the freezer.

round plate with honey oat muffin bars and blueberries

Oat Muffin

Honey Oat Muffin Bars with Blueberries

These golden beauties are not only a fantastic breakfast option on their own, but they are great with a dollup of yogurt or fresh fruit.
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 2
Calories 479 kcal

Equipment

  • mixing bowl
  • whisk
  • spatula
  • baking dish
  • oven

Ingredients
  

Wet Ingredients

  • 3 tbsp olive oil
  • 3 tbsp brown sugar
  • 1 each large egg
  • 1/2 cup water

Dry Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup flour
  • t tsp baking powder
  • 1 tsp cinnamon

Instructions
 

  • Pre-heat the oven to 400F
  • In a mixing bowl, whisk together the wet ingredients
  • Next, in small batches, add the dry ingredients
  • Grease the baking dish with olive oil and pour in the batter
  • Bake for 15-20 minutes (to check for doneness, stick a toothpick into the center of the muffin, it should come out clean. If it is still wet, cook for additional 5 minute increments until the toothpick comes out clean)
  • Serve with a side of fresh blueberries

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 479kcalCarbohydrates: 56gProtein: 9gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 82mgSodium: 42mgPotassium: 166mgFiber: 3gSugar: 18gVitamin A: 122IUVitamin C: 0.04mgCalcium: 54mgIron: 3mg

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Frequently Asked Questions

Can I use instant oats instead of rolled oats?

While instant oats can be used in a pinch, rolled oats provide a better texture and structure to the muffins. The chewiness and heartiness of rolled oats make them the preferred choice for this recipe.

Can I substitute whole wheat flour for all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that the muffins may have a denser texture and a slightly nuttier flavor. If you prefer a lighter texture, you can use a combination of whole wheat and all-purpose flour.

Can I reduce the amount of sugar in the recipe?

Yes, you can adjust the amount of sugar to suit your taste preferences or dietary needs. Keep in mind that reducing the sugar may affect the overall sweetness and moisture of the muffins

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Polenta Pancakes with Berries and Nuts

Pan-fried polenta slices with mixed nuts and blueberries—a delightful, nutritious, and utterly delicious recipe that will make your meal prep a breeze. It’s a breakfast option that’ll keep you excited to dive into your meals throughout the week. So go ahead, give it a try, and enjoy a satisfying and flavor-packed start to your day! Happy cooking!

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Calories: 512kcal | Carbohydrates: 69g | Protein: 9g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Sodium: 9mg | Potassium: 318mg | Fiber: 5g | Sugar: 42g | Vitamin A: 81IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg

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Why This Recipe is Great for Meal Prep

  • Now, let’s dive into the benefits of including this dish in your meal prep routine. First and foremost, it saves you time and effort during busy mornings. You can whip up a batch of pan-fried polenta slices with mixed nuts and blueberries in advance and store them for the week ahead. Meal prepping allows you to maintain a balanced diet even when life gets hectic, helping you avoid unhealthy food choices.

  • Cost-wise, this recipe is a winner too. Pre-cooked polenta, mixed nuts, blueberries, and honey are all readily available ingredients that won’t break the bank. By planning your meals and buying in bulk, you can enjoy nutritious and delicious food while sticking to your budget.

  • But the benefits don’t stop there! By having this flavorful dish as part of your meal prep rotation, you’ll keep your taste buds intrigued. The combination of creamy polenta, crunchy nuts, burst-in-your-mouth blueberries, and a hint of sweetness will make you look forward to breakfast every day. It’s a fantastic way to start your morning off on a delicious note!

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Simple Ingredients for Polenta Pancakes

  • This pre-cooked polenta is a versatile cornmeal delight is a fantastic ingredient to have on hand for quick and easy meals. It’s naturally gluten-free, which is great news for those with dietary restrictions. Polenta is also a good source of dietary fiber and provides a steady release of energy to keep you fueled throughout the day.

  • Now, let’s talk about the delightful crunch and flavor that mixed nuts bring to the table. Not only do they add a satisfying texture, but they’re also packed with heart-healthy fats, vitamins, and minerals. Nuts are known to boost brain function and are a fantastic source of protein, making them a perfect addition to your morning routine.

  • To add a burst of fruity goodness to our dish, we’ve got vibrant blueberries. These little berries are a nutritional powerhouse, loaded with antioxidants, vitamins, and minerals. They’re known to support brain health, promote digestion, and even have anti-aging properties. Plus, their sweet-tart flavor complements the creamy polenta and nutty crunch perfectly.

  • To tie all these fantastic ingredients together, we drizzle a touch of golden honey. Apart from its heavenly taste, honey offers natural sweetness without the need for refined sugars. It also has antioxidant and antibacterial properties, making it a healthier alternative to other sweeteners.

polenta pancakes with berries and nuts in a bowl

How to Prepare Polenta Pancakes

  1. Slice the pre-cooked polenta into 1/2 inch rounds

  2. Add oil to a pan on medium high heat and place the polenta slices into the pan

  3. Cook for about 3 to 4 minutes on each side until it is golden brown

Reference the recipe card below for detailed instructions.

polenta pancakes with berries and nuts in a bowl

Meal Prep Tips for Polenta Pancakes

  • Once you’ve cooked the polenta slices, allow them to cool completely. Then, store them in an airtight container in the refrigerator for up to four days.

  • When you’re ready to enjoy, simply heat a non-stick skillet, add a touch of oil, and pan-fry the slices until they’re warm and crispy again. You can also reheat them in the microwave if you’re in a rush.

  • If you’re looking to freeze these slices, make sure to layer them with parchment paper to prevent sticking. They’ll keep well in the freezer for up to three months. To thaw, transfer them to the refrigerator overnight and then reheat as mentioned above.

  • Now, let’s talk about pairing options. These pan-fried polenta slices with mixed nuts and blueberries are fantastic on their own, but you can take them to the next level by adding a dollop of Greek yogurt or a sprinkle of chia seeds for extra protein and texture. You can also enjoy them alongside a cup of freshly brewed coffee or a refreshing glass of orange juice to kickstart your day with a burst of energy.

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polenta pancakes

Polenta Pancakes with Blueberries & Nuts

No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 512 kcal

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 8 oz pre-cooked polenta
  • 1/2 cup mixed nuts
  • 1 cup blueberries
  • 1 tbsp olive oil
  • 4 tbsp honey

Instructions
 

  • Slice the pre-cooked polenta into 1/2 inch rounds
  • Add oil to a pan on medium high heat and place the polenta slices into the pan
  • Cook for about 3 to 4 minutes on each side until it is golden brown
  • Serve with fresh bluberries, mixed nuts, and drizzle with honey to your preferred sweetness

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 512kcalCarbohydrates: 69gProtein: 9gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gSodium: 9mgPotassium: 318mgFiber: 5gSugar: 42gVitamin A: 81IUVitamin C: 8mgCalcium: 36mgIron: 2mg

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Frequently Asked Questions

Can I use instant polenta instead of pre-cooked polenta?

Yes, you can use instant polenta. However, the cooking method will vary, so make sure to follow the instructions on the package. Once cooked, allow the polenta to cool and firm up before slicing and pan-frying.

Can I substitute honey with another sweetener?

Certainly! If you prefer a different sweetener, you can use maple syrup, agave nectar, or even a sprinkle of your favorite natural sweetener like stevia. Adjust the sweetness according to your taste

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries if fresh ones aren’t available. Just make sure to thaw them before using and drain off any excess liquid to prevent the polenta from becoming too soggy.

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Sauteed Peach Crisp

round plate with diced peaches and rolled oats

Sauteed peach crisp is the perfect recipe for meal prep, with its luscious peaches, crunchy oats, and a touch of cinnamon magic. With its single-serving size and versatile nature, it’s an excellent choice for breakfast, snack, or dessert. Embrace the joy of healthy sweets and get ready to savor every delightful bite. Happy cooking!

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Why is this peach crisp healthy?

One of the great things about this sautéed peach crisp recipe is that it’s perfectly portioned for a single serving. It’s an ideal option if you’re cooking for yourself and want a quick, delicious treat without any waste. Plus, it’s super customizable, allowing you to adjust the quantities to fit your personal preferences. Feel free to double or triple the recipe if you’re meal-prepping for the week or hosting a peach-loving party!

These juicy peach gems are diced into bite-sized pieces, adding a burst of natural sweetness to our crisp. Not only do peaches taste heavenly, but they’re also packed with vitamins, fiber, and antioxidants, making them a fantastic choice for a guilt-free indulgence.

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Simple Ingredients for Peach Crisp

Let’s dive into the delightful ingredients that come together to create the mouthwatering sautéed peach crisp!

  • Peaches: The star of the show! Peaches are the juicy, sweet gems that bring a burst of flavor to this recipe. Choose ripe peaches for the best taste and texture. They’re not only delicious but also packed with vitamins, fiber, and antioxidants.

  • Rolled Oats: These wholesome oats provide the delightful crunch in our crisp topping. They add a satisfying texture while offering a healthy dose of fiber, which helps keep you feeling full and promotes digestive health. Rolled oats are a pantry staple that adds heartiness and a nutty flavor to our dish.

  • Honey: Ah, nature’s golden sweetener! Honey lends its natural sweetness to the sautéed peach crisp, balancing out the tartness of the peaches. Besides being a delicious alternative to refined sugar, honey also boasts antioxidant and antibacterial properties, making it a healthier choice.

  • Olive Oil: Our crisp gets a touch of richness and healthy fats from olive oil. It adds a subtle flavor that complements the peaches and helps achieve that beautiful golden-brown crispiness. Olive oil is also a heart-healthy fat, rich in monounsaturated fatty acids, which have been associated with various health benefits.

  • Cinnamon Powder: Ah, the warm embrace of cinnamon! This aromatic spice adds a cozy and irresistible aroma to our sautéed peach crisp. Cinnamon not only enhances the flavor profile but also brings potential health benefits, such as anti-inflammatory properties and blood sugar regulation.

round plate with diced peaches and rolled oats

How to Prepare Peach Crisp

  1. Add oil to a saute pan on medium-high heat and saute the peaches for a few minutes.

  2. Next, add the rolled oats, drizzle in the honey.

  3. Sprinkle with cinnamon powder.

Reference the recipe card below for detailed instructions.

round plate with diced peaches and rolled oats

Meal Prep Tips for Peach Crisp

  • Now, let’s talk about storage and serving tips because we want to ensure that every bite of our sautéed peach crisp is as scrumptious as the first. Once prepared, allow the crisp to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days, but trust me, it probably won’t last that long. When you’re ready to enjoy your peachy masterpiece, simply reheat it in the oven or microwave until warm and serve it with a dollop of Greek yogurt or a scoop of vanilla ice cream for an extra indulgent touch.

  • Let me share some delightful pairings that will have your taste buds doing a happy dance. For breakfast, top it off with a sprinkle of granola and a drizzle of almond butter, turning it into a wholesome morning treat. As a snack, enjoy it alongside a cup of herbal tea or a refreshing glass of iced coffee. And for dessert, you can’t go wrong with a generous dusting of powdered sugar or a drizzle of caramel sauce. The possibilities are endless!

round plate with diced peaches and rolled oats

peach crisp

Peach Crisp

Get ready to indulge in a healthy, sweet treat that's perfect for meal prep and will have you coming back for seconds!
No ratings yet
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 2 each small peaches
  • 1 cup rolled oats
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1/4 tsp cinnamon powder

Instructions
 

  • Dice the peaches in small squares
  • Add olive oil to a saute pan on medium high heat and saute the peaches for about 4 to 5 minutes
  • Next, add the rolled oats, drizzle in the honey, and sprinkle the cinnamon powder
  • Mix all the ingredients around until the oats are fully coated with the honey and soften (about 2 to 3 minutes)

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Frequently Asked Questions

Can I use canned peaches instead of fresh ones?

Absolutely! If fresh peaches are not in season or unavailable, canned peaches can be a convenient alternative. Just make sure to drain them well before using and adjust the sweetness level accordingly, as canned peaches may already be sweetened.

Can I substitute olive oil with another type of oil?

Certainly! While olive oil adds a unique flavor profile, you can substitute it with other oils such as melted coconut oil, melted butter, or even vegetable oil. Each option will lend a slightly different taste, so choose based on your preference.

 Is it necessary to use rolled oats, or can I use instant oats instead?

Rolled oats work best for creating that classic crisp texture. Instant oats can be used as a substitute, but keep in mind that they will result in a softer texture. If you prefer a crunchier topping, stick with rolled oats.

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Baked Asparagus and Tomato Egg Frittata

white rectangular baking dish with asparagus and tomato egg frittata

Hello, my breakfast-loving friends! Let’s talk about the sheer ease of making this delightful Asparagus and Tomato Egg Frittata. With just a handful of ingredients and a few simple steps, you’ll be on your way to a delicious and satisfying meal. Get ready to savor every bite and start your day on a scrumptious note! Happy Prepping!

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Why This Recipe Is a Great Low-Carb Friendly Dish

This recipe also caters to those with diabetes or anyone looking to maintain a balanced blood sugar level. With its low-carb profile and nutrient-packed ingredients, the Baked Asparagus and Tomato Egg Frittata won’t send your glucose levels on a rollercoaster ride. Asparagus is a superstar vegetable with a low glycemic index, meaning it won’t cause drastic spikes in blood sugar. Combined with juicy tomatoes and protein-rich eggs, this frittata strikes the perfect balance to keep you feeling energized and satisfied throughout the day.

Simple Ingredients for Vegetarian Egg Frittata

It’s effortless to make this frittata, bursting with the goodness of asparagus, tomatoes, and eggs, and perfect for a single serving. Now let’s explore the amazing benefits of these ingredients in this recipe.

  • Asparagus, oh how I adore thee! Not only does asparagus bring a delightful crunch and vibrant green color to the frittata, but it’s also packed with essential nutrients. It’s a fantastic source of folate, vitamin C, and vitamin K, all of which contribute to a healthy and happy you.

  • Next up, tomatoes. These juicy gems add a burst of freshness to the frittata, and they’re loaded with powerful antioxidants that may help protect against certain types of cancer. Plus, they bring a delightful tartness that complements the asparagus and eggs oh-so-perfectly.

  • Speaking of eggs, they are the glue that holds everything together in this frittata extravaganza. Eggs are a fantastic source of high-quality protein, essential vitamins, and minerals. They provide a satiating boost to keep you energized throughout the day.

white rectangular baking dish with asparagus and tomato egg frittata

How to Make Breakfast Vegetarian Egg Frittata

  1. Preheat the oven to 400F.

  2. Chop the asparagus and tomatoes into small pieces.

  3. Whisk the eggs in a mixing bowl and add the veggies and cheese.

  4. Bake in the oven until the egg whites are firmly set.

Reference the recipe card below for detailed instructions.

white rectangular baking dish with asparagus and tomato egg frittata

Meal Prep Tips for Egg Frittata:

  • When it comes to storage, serving, and freezing, we’ve got you covered. Once you’ve baked the frittata, allow it to cool completely before transferring it to an airtight container. Pop it in the fridge, and it’ll stay fresh for up to four days. When you’re ready to enjoy it, you can reheat it gently in the microwave or even enjoy it cold if you prefer.

  • If you want to freeze portions for future meals, here’s a nifty tip. Slice the frittata into individual servings and wrap each piece tightly in plastic wrap or foil. Place them in a freezer-safe container or bag, and they’ll stay good for up to three months. To thaw and reheat, simply defrost it in the fridge overnight and warm it up in the oven or microwave when you’re ready to savor the goodness.

  • Now, let’s talk about what else you can serve alongside this delectable frittata. Personally, I love to pair it with a side of fresh mixed greens tossed in a zesty vinaigrette. The crispness of the salad beautifully balances the richness of the frittata. You can also serve it with some whole-grain toast or a dollop of creamy avocado for an extra dose of yumminess.

white rectangular baking dish with asparagus and tomato egg frittata

asparagus frittata

Asparagus & Tomato Egg Frittata

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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • whisk
  • mixing bowl
  • baking dish
  • oven

Ingredients
  

  • 4 each large eggs
  • 1/4 cup cherry tomatoes (sliced)
  • 4 each asparagus spears
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions
 

  • Pre-heat the oven to 400F
  • Chop the asparagus into 1 inch pieces
  • Whisk the eggs in a mixing bowl and add the sliced tomatoes, chopped asparagus, and cheese. Mix well
  • Grease the baking dish with olive oil
  • Pour in the egg mixture and bake in the oven for 12 to 15 minutes until the eggs are firmly set

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Frequently Asked Questions

Can I use egg substitutes or egg whites instead of whole eggs?

Certainly! If you prefer to reduce the fat or cholesterol content, you can use egg substitutes or a combination of whole eggs and egg whites. However, keep in mind that the texture and taste may vary slightly from using whole eggs alone.

Do I need to pre-cook the vegetables before adding them to the frittata?

n most cases, pre-cooking the vegetables is not necessary. The frittata bakes in the oven for a sufficient amount of time, allowing the vegetables to cook and soften. However, if you’re using vegetables that take longer to cook, such as potatoes or carrots, it’s advisable to partially cook them beforehand to ensure they are tender.

How do I know when my frittata is fully cooked?

A good indication that your frittata is fully cooked is when the edges are set and golden brown, and the center is firm to the touch. You can also insert a toothpick or a knife into the center of the frittata, and if it comes out clean, it’s ready to be removed from the oven.

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Portobello Mushroom Egg Bake

Hey there, breakfast lovers! I’m here to share with you an absolutely scrumptious recipe that will make your taste buds dance with joy: the Portobello Mushroom Egg Bake! Trust me, this dish is a game-changer when it comes to easy, tasty, and nutritious breakfasts that are perfect for meal prep. This breakfast dish is also a fantastic low-carb option for breakfast that will keep you feeling satisfied until lunchtime.

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round plate with portobello mushroom baked with a egg and topped with sun-dried tomato slices and fresh basil.

Why this meal is a great low-carb breakfast option:

By choosing a low-carb breakfast option like the Portobello Mushroom Egg Bake, you’re fueling your body with the right nutrients to keep you feeling satisfied and energized until lunchtime. It’s a delicious way to kickstart your day while keeping your carb intake in check, and here’s why:

  • Portobello mushrooms are naturally low in carbohydrates, making them an excellent choice for those following a low-carb or keto lifestyle. By using mushrooms as the base of the egg bake instead of bread or other high-carb ingredients, you can enjoy a delicious and filling breakfast without the excess carbs.

  • Eggs are an excellent source of high-quality protein. Protein is known to promote feelings of fullness and can help curb cravings throughout the day. 

  • The Portobello mushrooms used in this recipe are not only low in carbs but also high in dietary fiber. Fiber adds bulk to your meal, slows down digestion, and helps you feel fuller for longer. This means that incorporating mushrooms into your breakfast will not only provide great flavor and texture but also contribute to keeping you satiated throughout the morning.

  • If you choose to add some healthy fats to your Portobello Mushroom Egg Bake, such as a drizzle of olive oil or sliced avocados, they can further enhance the satiety factor. Fats take longer to digest, providing a sustained release of energy and helping to keep hunger at bay.

  • The balance of low carbs, high protein, and healthy fats in the Portobello Mushroom Egg Bake creates a well-rounded and balanced meal that can help maintain steady blood sugar levels, which can help prevent energy crashes and cravings later in the day.

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Simple Ingredients You’ll Need

  • Portobello Mushrooms: This ingredient is the star of this recipe. These earthy delights are not only bursting with flavor but also packed with essential nutrients. Plus, their hearty texture and savory taste make them a perfect replacement for meat in vegetarian meals.

  • Eggs: Feel free to use 2 eggs per mushroom if you prefer more protein

  • Sun-dried tomatoes: We used harissa to add some heat and smoky flavors, but you can easily use another kind of chili sauce such as sriracha. 

  • Fresh Basil Leaves: We made our pistachio pesto from scratch, however, you can use any kind of store-bought pesto such as basil pesto.

round glass prep bowls with portobello mushroom baked with a egg and topped with sun-dried tomato slices and fresh basil.

How to Make Portobello Mushroom Egg Bake

Now, let’s talk about why this Portobello Mushroom Egg Bake is a fantastic option for meal prep, especially for those who prefer single-serving portions. First and foremost, this recipe is incredibly easy to make. You can whip it up in no time, and it requires only a handful of simple ingredients that you probably already have in your kitchen. Convenience is key when it comes to meal prep, right?

Here’s how to make this easy breakfast dish.

  1. Preheat the oven to 400F.

  2. Wipe the portobello mushrooms clean with a wet paper towel. Use a spoon to scrape out the inside ribs.

  3. Coat the portobello mushrooms with a little bit of olive oil and place the mushroom caps on a sheet pan with the flesh facing up.

  4. Crack an egg in the middle of the portobello mushrooms and season with salt.

  5. Bake the mushrooms in the oven for 12 to 15 minutes until the egg whites are set.

  6. Once they are cooked, garnish them with sliced sun-dried tomatoes and basil leaves for added flavor.

Reference the recipe card below for detailed instructions.

round glass prep bowls with portobello mushroom baked with a egg and topped with sun-dried tomato slices and fresh basil.

Meal Prep Tips for This Breakfast Dish

  • The beauty of this recipe lies in its versatility. You can prepare multiple portions of the Portobello Mushroom Egg Bake ahead of time, storing them in the refrigerator for up to four days. When you’re ready to enjoy a delicious and hassle-free breakfast, simply pop a portion in the microwave or oven to reheat. 

  • When it comes to serving, feel free to get creative! You can enjoy the Portobello Mushroom Egg Bake as is, or pair it with your favorite sides. Try adding a side of avocado slices, a dollop of Greek yogurt, or a sprinkle of fresh herbs to elevate the flavors. The possibilities are endless, so don’t be afraid to experiment and make it your own!

  • Now, let me share one last tip with you. If you’re a busy bee like me, prepping the mushrooms ahead of time can be a time-saver. Clean and slice your portobello mushrooms in advance, storing them in a container in the refrigerator. This way, you’ll have them ready to go whenever you want to whip up another batch of this fantastic Portobello Mushroom Egg Bake.

round plate with portobello mushroom baked with a egg and topped with sun-dried tomato slices and fresh basil.

Mushroom and Eggs

Oven Baked Egg and Portobello Mushrooms

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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 2 each large eggs
  • 2 each portobello mushrooms
  • 2 tbsp sun-dried tomatoes (sliced)
  • 1/8 tsp salt
  • 2 each fresh basil leaves (thinly sliced)
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat oven to 400F. Wipe the portobello mushrooms clean with a wet paper towel. Use a spoon to scrape out the inside ribs
  • Coat the portobello mushrooms with the olive oil and place the portobolello mushrooms on a sheet pan. Crack an egg into each portobello and season with salt
  • Bake in the oven for 12 to 15 minutes until the egg whites set
  • Top it off with sliced sun-dried tomatoes and sliced basil leaves

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Frequently Asked Questions

Can I use regular mushrooms instead of Portobello mushrooms?

Absolutely! While the recipe is specifically designed for Portobello mushrooms, you can definitely substitute them with regular mushrooms if that’s what you have on hand. Just keep in mind that the texture and flavor may vary slightly.

Can I freeze the Portobello Mushroom Egg Bake?

While it’s technically possible to freeze this dish, the texture of the mushrooms and eggs may change upon thawing and reheating. For the best taste and texture, it’s recommended to store the Portobello Mushroom Egg Bake in the refrigerator for up to four days rather than freezing it.

Can I use egg substitutes or egg whites instead of whole eggs?

Yes, you can! If you prefer to use egg substitutes or egg whites, feel free to make the swap. The cooking time may be slightly different, so keep an eye on the bake to ensure the eggs are cooked through.

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Healthy Breakfast Pizza

Round plate with breakfast pizza that has egg topping, bell pepper, and red onions.

This breakfast pizza is a delicious and satisfying way to start your day. You’ll feel energized and ready to tackle whatever comes your way. And let’s face it, breakfast pizza is just plain fun to eat and it’s a healthy pizza!

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Round plate with breakfast pizza that has egg topping, bell pepper, and red onions.

Why We Love Breakfast Pizza

  • Breakfast pizza can be a healthy pizza, if you choose nutritious ingredients. Start with a whole grain crust and lots of vegetables to boost the nutrients in your pizza.

  • Prepping it in advance makes it convenient for you to have a healthy option readily available for the mornings. You can store it in the refrigerator or freezer and just heat it up quickly for busy mornings when you don’t have time to prepare breakfast in the mornings.

  • Making it ahead of time also allows you to control the portion size especially if you’re trying to manage your calorie intake and maintain a balanced diet.

  • You also have the flexibility to add a variety of toppings such as eggs, sausage, cheese, vegetables, and herbs you have on hand.

The PrepYoSelf Newsletter

Simple Ingredients You’ll Need

  • Crust: We used a pre-made crust such as naan bread to help with portion control. You can also use pita bread or flatbreads as an option. It just depends on how thick you want your crust

  • Sauce: For the base of your toppings, you can spread tomato sauce. Other options you can use are pesto sauce or just even leave it bare with no sauce

  • Vegetables: We used bell peppers, red onions, and sliced tomatoes because of their nutrients and bright colors. However, feel free to spinach, sliced mushrooms, and even sliced zucchini.

  • Protein toppings: Since it’s breakfast pizza, we had to top it off with an egg, but you can easily add chopped breakfast sausage, bacon pieces, or even slices of prosciutto would be a delicious option

  • Cheese: opt for low-fat cheese or just make sure you only use a balanced portion of cheese to keep the fat and calorie content of your pizza in check. Mozzarella, feta cheese, and gruyere are great options

  • Herbs and spices: To add more flavor, sprinkle in some herbs and spices such as garlic powder, basil, oregano, or red pepper flakes. These ingredients add a layer of extra flavor without adding extra calories

Round plate with breakfast pizza that has egg topping, bell pepper, and red onions.

How to Make Breakfast Pizza

  1. Preheat the oven to 400F. Slice up your toppings as needed.

  2. Spread the base of the crust with tomato sauce.

  3. Crack the egg in the middle of each crust. Assemble the sliced veggies around the egg.

  4. Place the crust on a sheet pan and bake it in the oven for 15-20 minutes until the eggs are firmly set.

Reference the recipe card below for detailed instructions.

round plate with glass meal prep container with breakfast pizza with egg, naan bread, and vegetables

Meal Prep Tips for Breakfast Pizza

  • Use a good quality crust as it is the foundation of any great pizza. We used a pre-made crust to help with the time of prep.

  • Consider how you want your eggs cooked. If you like it runny, you can crack them directly into the pizza before you bake them. However, if you prefer firmer eggs, you can cook the eggs separately and then add them as a topping after the pizza cooks.

  • Experiment with different toppings. Instead of eggs, you can use smoked salmon and use cream cheese as your sauce base. Instead of a savory breakfast pizza, you can also make a sweet version such as a fruit breakfast pizza by using fruit and nut toppings, and maple syrup.

glass meal prep container with breakfast pizza with egg, naan bread, and vegetables

Round plate with breakfast pizza that has egg topping, bell pepper, and red onions.

Breakfast Pizza

Healthy Breakfast Pizza in less than 20 minutes. Start your day with a tasty bite!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • cutting board
  • knife
  • sheet pan
  • oven (or toaster oven/Air Fryer)

Ingredients
  

  • 2 large naan bread (or flatbread, 6 inches wide)
  • 1/4 cup red bell peppers (sliced)
  • 1/4 cup red onions (sliced)
  • 2 large eggs
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons tomato sauce (optional)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt

Instructions
 

  • Pre-heat the oven 400F. Use a spoon to spread the tomato sauce across the naan bread. Place the naan bread on a sheet pan.
  • Crack two eggs in the middle of each naan bread. Assemble the sliced bell peppers, onions, around the egg. Sprinkle with the seasoning.
  • Bake in the oven for about 15-20 minutes until the egg whites are firmly set and fully cooked. After it cooks, use a knife to cut it in half

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Frequently Asked Questions

Is breakfast pizza healthy?

It can be healthy if made with nutritious ingredients. The key to keeping it healthy is limiting high fat, high fat, and high sodium ingredients and portion control.

Can breakfast pizza be frozen?

Yes, you can freeze breakfast pizza. Just make sure it is stored in tight plastic wrap in an airtight container. It’s best to use it up within 3 months for the best quality.

How do you reheat breakfast pizza?

You can place it in the oven at 350F for 5 to 7 minutes or you can just microwave it for 1-2 minutes

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Tofu and Veggie Stir Fry

tofu stir fry

Crispy crunchy tofu flavored in a soy-ginger sauce and stir-fried with a bright and colorful mixture of vegetables.

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Round plate with tofu stir fry with broccoli, red bell peppers, and cashew nuts.

Tofu tends to have a bad reputation for being bland. However, with the right combination of sauce and seasonings, it can soak up all the flavor and make for a delicious meal. Add fresh and colorful veggies and you get a fast and healthy dinner

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Prepare This Easy Tofu Stir Fry with Simple Ingredients

  • Tofu: We used firm tofu because it has less moisture and easier to get it crispy during the cooking process

  • Aromatics: We used red onions and garlic to round out the flavors of this dish, but you can also use green onions or shallots

  • Vegetables: We used a combination of colorful vegetables such as carrots, green beans, broccoli, and red bell peppers

  • Cashew: You can also use peanuts which are found in many stir fry recipes

  • Seasonings: We seasoned this dish with a honey soy sauce, along with sesame seeds and sesame oil which are traditional in Asian-inspired dishes

Round plate with tofu stir fry with broccoli, red bell peppers, and cashew nuts.

How to Make Easy Tofu Stir Fry

  1. Press the moisture out of your tofu.

  2. Cut the tofu into cubes.

  3. Add oil to a heated wok and sear the tofu cubes on each side until golden brown.

  4. Remove the tofu, and add the vegetables.

  5. Stir until the vegetables are tender.

  6. Add back the tofu and pour in the stir-fry sauce.

  7. Top it off with cashews and sesame seeds.

Reference the recipe card below for detailed instructions.

Saute pan with tofu stir fry with broccoli, red bell peppers, and cashew nuts.

Meal Prep Tips for Tofu Stir Fry

  • Ingredients Options: To save time on prep, you can buy pre-washed and cut vegetables. There are fresh and frozen options available at the grocery store

  • Cook Methods: You can also turn this into a “sheet pan” stir fry recipe and cook it in the oven or your Air Fryer. Just coat the tofu and vegetables in oil and sprinkle with garlic powder and salt. Roast in the oven at 400F for 12 to 15 minutes or cook it in the Air Fryer at 360F for 8 to 10 minutes. In the end, drizzle it with the stir-fry sauce.

  • To Serve: You can enjoy this meal with a side of steamed rice or cauliflower rice if you want to keep it low-carb

  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days.

  • To Reheat: The meal can be reheated in the microwave

Glass meal prep container with tofu stir fry with broccoli, red bell peppers, and cashew nuts.

Tofu Stir Fry

Tofu and Veggie Stir Fry

Flavorful, crispy tofu tossed with fresh and colorful vegetables are perfect for a quick and healthy vegetarian dinner.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • spatula
  • saute pan

Ingredients
  

  • 12 oz tofu (firm)
  • 1/4 cup red onions (sliced)
  • 1/4 cup shredded carrots
  • 1 cup green beans (washed and trimmed)
  • 1 cup broccoli florets
  • 1 red bell pepper
  • 2 tablespoons cashews
  • 1/2 teaspoon sesame seeds
  • 1 tablespoon olive oil

Stir Fry Sauce

  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red chili flakes

Instructions
 

  • Prep the veggies: Cut the bell peppers into one inch cubes, dice the red onions, cut the green beans into one inch pieces, and make sure the florets are cut in half.
  • Make the stir fry sauce: In a mixing bowl, mix together the stir fry sauce until it is well blended.
  • Prep the tofu: Next, cut the tofu block in half and place each block in between several paper towels. Press down on the tofu to remove the excess moisture. Cut the tofu into one inch cubes.
  • Cook the tofu: Add oil to a skillet on medium high heat and sear the tofu cubes on each side until it is completely golden brown all around (about 2 to 3 minutes each side)
  • Cook the veggies: Next, remove the tofu from the skillet. Add the onions and carrots and saute until they soften. Then, add the green beans, red bell peppers, and broccoli florets. Add the stir fry sauce and mix it around for 3 to 4 minutes until the veggies are tender.
  • Combine it all together: At the end, add the tofu back into the pan and top it off with the cashews and sesame seeds.

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Frequently Asked Questions

How long can you keep this in the fridge?

You can store it in an airtight container for up to 3 to 4 days.

What else can I serve with this tofu stir fry?

Enjoy this recipe with steamed rice, lo mein noodles, or even with quinoa.

What can I substitute cashews with?

Regular peanuts or pine nuts are great tasty options!

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Cinnamon Toast Quinoa Crunch with Strawberries

breakfast quinoa

If you enjoy oatmeal for breakfast, try this healthy breakfast alternative. It is a sweet and nutty cinnamon-toasted quinoa recipe. Feel good and start the day off with this super healthy bowl of nutrients!

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Why we enjoy this sweet quinoa breakfast for meal prep

While we often enjoy quinoa as a stand-in for rice at dinner time, we’re sharing the love for this superfood and giving it a deserved spot at our table as a healthy breakfast option

  • It is super nutritious just like oatmeal. It’s high in protein and contains high fiber, it is gluten-free, and easy to digest.

  • This breakfast quinoa is a great vegetarian, gluten-free option for breakfast.

  • It’s super fluffy and you can dress it up with whatever toppings and other nutritious fruits you enjoy.

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What You’ll Need to Prepare Quinoa for Breakfast

  • Quinoa: Use any color you have on hand.

  • Fresh Fruit: We used strawberries, but any kind of fruit will work just fine.

  • Dried Fruit: We mixed in raisins for added texture, but you can any dried fruit or even toasted coconut.

  • Nuts: We used Pecans, but other options include chopped walnuts or almonds

  • Spices: Cinnamon, nutmeg, or hazelnut will work.

  • Honey: You can also use maple syrup, agave nectar, and even add a dash of vanilla.

  • Oil: We used olive oil to help toast the pecans, but you can also use coconut oil.

Bowl with quinoa and strawberries.

How to Prepare Quinoa for a Healthy Breakfast

  1. Boil water and add the quinoa. Lower the heat to low medium and cover the pot with a lid.

  2. Let the quinoa simmer and cook until it is fluffy.

  3. Meanwhile, add oil to a saute pan and toast the pecans. After the quinoa cooks, add it to the pan.

  4. Mix in the cinnamon, raisins, and honey.

  5. Top it off with fresh strawberries.

Reference the recipe card below for detailed instructions.

Bowl with quinoa and strawberries.

Meal Prep Tips for Breakfast Quinoa

  • Cooking Tip: Rinse your quinoa before cooking it because it has a coating that can make it taste bitter or soapy. If it still appears watery after 10-15 minutes, remove the lid to cook it until the water fully absorbs.

  • Storage: Store the meal in an air-tight container in the refrigerator for up to 3 to 4 days.

  • To Reheat: Heat them in the microwave until they warm through.

  • Extra Ingredients: If you have leftover quinoa, mix it in with your scrambled eggs or use it as a filling for omelettes. Add it to soups or chili, use it instead of rice for fried rice, or as a salad topper instead of croutons.

Glass meal prep containers storing quinoa and strawberries.

Breakfast Quinoa

Cinnamon Toast Quinoa Crunch with Strawberries

Tasty breakfast quinoa recipe with toasted nuts and dried fruit that taste just like cinnamon toast!
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 2

Equipment

  • boiling pot
  • saute pan
  • spatula

Ingredients
  

  • 2/3 cups dry quinoa
  • 1.25 cups water
  • 1 tablespoon olive oil
  • 2 tablespoons raisins
  • 2 tablespoons pecans (chopped)
  • 3 tablespoons honey
  • 1/4 teaspoon cinnamon powder
  • 1 cup strawberries

Instructions
 

  • Boil the water and add the quinoa. Lower the heat to low medium and let it cook for about 15 minutes covered. Afterward, fluff it with a for,k
  • Next, add olive oil to a saute pan and toast the pecans for about a minute. Add the cooked quinoa and sprinkle with cinnamon.
  • Add the raisins and drizzle the quinoa with honey. Mix it all together.
  • Top off the quinoa with fresh strawberries.

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Frequently Asked Questions

Is quinoa a grain?

Quinoa is actually a seed but it is known for its grain-like texture and can be prepared and eaten like a grain.

What does quinoa taste like?

Quinoa is mildly nutty in flavor and can be flavored for both sweet and savory dishes.

Is quinoa good for diabetics?

Quinoa can be beneficial for people with diabetes because it has fiber and protein which can both contribute to helping keep blood sugars under control. It also has a lower glycemic index than white rice making it a great substitute.