How to Make an Iced Matcha Latte:

As I mentioned before, iced matcha tea lattes are one of my favorite beverages right now.  Instead of going to Starbucks, I started making my own at home to save money.  I actually did an Instagram story highlighting how much money I have saved since switching to making my favorite drink at home.  Here are the steps I use to make my iced matcha tea latte at home:

1. Grab a mason jar with a lid and fill the jar with a handful of ice.
2. Add about 1 cup of milk, 1/2 tsp matcha powder, and honey to the jar.
3. Twist the lid back onto the jar and shake for 10-15 seconds.  Enjoy!

Nourishing Breakfast Tips:

When you build a breakfast that is compiled of your favorite foods and balanced in the nutrients you need, it can help you start your day off right.

• Include a good variety of carbohydrates, fats, and protein.  A balanced breakfast will give you the energy you need and keep you satisfied.
• Eat what you enjoy.  No one wants to wake up and eat something their not particularly fond of.  Figure out what your favorite breakfast foods are and add them into your morning mix.
• Make your breakfast ahead of time.  If you tend to feel rushed or overwhelmed in the morning, making breakfast the night before or for the week can be a major help.
• Check in with how hungry you are in the morning.  If you’re feeling particularly hungry one morning, opt for a larger breakfast.  On days you’re not as hungry it’s okay to eat a lighter breakfast.  You can always eat a small snack first and have a full breakfast as you start to feel more hungry later on in the morning.
• How does your breakfast make you feel?  Piggybacking off the last point, it’s important to take note of how you feel after eating breakfast.  This will help you figure out what kind of breakfast works best for you.
• It does not have to be perfect.  As I mentioned having a good balance of nutrients in your breakfast can help keep you energized and satisfied, it’s okay to veer off that path when you see fit.

Matcha Tea Chia Pudding

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 15 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

This matcha green tea chia pudding is perfect for breakfast with the earthy flavors coming from the matcha tea, sourness from the yogurt, sweetness from the berries and honey, and nuttiness from the chopped almonds.

---

Ingredients

• 1 cup Greek yogurt, or plant-based yogurt
• 1 cup milk, dairy or plant-based
• 1/2 cup chia seeds;1 tbsp honey
• 3 tsp matcha powder
• 1/2 tsp vanilla
• 1 1/2 cups raspberries
• 1/2 cup almonds, roughly chopped (optional)

Cook Mode Prevent your screen from going dark

---

Notes

1. In a large bowl mix the yogurt, milk, matcha powder, honey, chia seeds, and vanilla extract, together until well combined.
2. Divide evenly between four jars or containers. Let the chia pudding sit overnight in the fridge.
3. Top with fresh raspberries and chopped almonds.  Store in the fridge for 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Breakfast

Let me know if you try this Matcha Tea Chia Pudding in the comments section below!

Check out some of these other breakfast recipes on the blog:
Strawberry Overnight Oats
Banana Chia Pudding with Yogurt
Pineapple Carrot Cake Baked Oatmeal 
My Favorite Toast Combinations 

Also, don’t forget to save this recipe to your Pinterest board!

Today I am sharing with you these strawberry overnight oats with a balsamic vinegar reduction.  While regular overnights with some strawberries are good, the addition of a balsamic reduction makes them great!

How to Make a Balsamic Reduction:

The recipe for my strawberry overnight oats requires a balsamic reduction.  A balsamic vinegar reduction is basically just thickened, more flavorful, reduced down balsamic vinegar.  You will need to add a cup or more, based on how much you need, of balsamic vinegar to a medium saucepan and heat it on medium-low for about thirty minutes.  By the thirty-minute mark the vinegar should be reduced by half.  If you added one cup of balsamic vinegar, then there should be approximately half left.

Some Uses for Balsamic Vinegar Reduction:

• Salad dressings
• Roasted vegetables
• Chicken marinade
• Ice cream
• Strawberries + balsamic vinegar = magic, trust me!  Don’t forget to add some whipped cream or mascarpone!

Strawberry Overnight Oats

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 15 minutes
• Yield: 1

Print Recipe

Pin Recipe

Description

These strawberry overnight oats are flavor packed with a balsamic vinegar reduction. Say goodbye to boring breakfasts!

---

Ingredients

• 1/3 cup greek yogurt, can also used plant based option
• 1/3 cup old fashioned oats
• 3/4 cup milk of choice, I used 2% milk
• 1 tbsp chia seeds ;1/4 tsp vanilla extract
• 1–2 tbsp of honey
• 2 tbsp balsamic vinegar reduction**
• 1/4 cup strawberries, quartered + more for topping
• 2 tbsp almonds, roughly chopped (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium bowl mix together the greek yogurt, old fashioned oats, milk, chia seeds, and vanilla extract.
2. In a small bowl add the balsamic vinegar reduction, honey, and strawberries. Stir to combine the ingredients.
3. Place the balsamic strawberries in the bottom or a mason jar or glass container. Then add the overnight oats mixture on top. Add some more fresh strawberries and almonds on top. Store in the fridge overnight.

Notes

Instructions on how to make a balsamic vinegar reduction are listed in the section above.

Double, triple, or quadruple the recipe as needed for preparing breakfast for the week.

For extra servings store in the fridge for 3 to 4 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Breakfast

Let me know if you try this recipe in the comments section below!

Check out some of my other delicious breakfast recipes such as this banana chia pudding with yogurt.

Also, don’t forget to save this recipe to your Pinterest board!

After moving to the South I have become obsessed with sweet potatoes.  Never in my life have I heard of a pie or cupcake made with sweet potatoes until I moved to Georgia.  I used to eat sweet potatoes in savory dishes, but now I’ve found a love for them in sweet treats too.  That is why today I am sharing with you my sweet potato breakfast muffins recipe.

Benefits of Sweet Potatoes:

Sweet potatoes are made up of predominately complex carbohydrates and some simple sugars.  Some highlights of sweet potato nutrients include:

• Extremely rich in Vitamin A – good for vision, bone health, and skin
• Good source of fiber – approximately 4 grams in 1 medium-size sweet potato
• Rich in potassium – promotes a healthy heart

How to Make Sweet Potato Puree:

You can buy canned sweet potato puree, but making your own is super easy.  All you need to do is grab 3-4 sweet potatoes and follow these simple steps for making homemade sweet potato puree.

1. Preheat your oven to 400 degrees F.  Spray your pan with nonstick cooking spray.
2. Poke each sweet potato a few times with a fork and place them on the pan.
3. Bake for 45-50 minutes.  Once out of the oven let the sweet potatoes cool for 10-15 minutes.
4. Cut the sweet potatoes in half and scoop out the flesh into a bowl.
5. Mash the sweet potato flesh with a fork or potato masher.
6. Use immediately or store them in an airtight container for 3-4 days in the fridge.

Uses for Sweet Potato Puree:

• Makes an excellent side dish – mashed sweet potatoes
• Snack – a fellow RD swears by topping sweet potatoes with almond butter for a satisfying snack
• Baked goods – muffins, bread, cupcakes, pies, cakes, etc.
• Homemade Baby food

Nutrition Fact of the Day:

Did you know that one medium-size sweet potato contains more than three times your daily recommended allowance for Vitamin A.

Sweet Potato Breakfast Muffins

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 40 minutes
• Yield: 12 muffins

Print Recipe

Pin Recipe

Description

Sweet potato breakfast muffins add the perfect amount of sweetness to your morning with warming spices including cinnamon, cloves, and nutmeg. Topped with a cinnamon glaze.

---

Ingredients

• 1 3/4 cups white whole wheat flour
• 2/3 cup brown sugar
• 1/4 cup Greek yogurt
• 1/2 cup milk, dairy or non-dairy milk of choice
• 1 tsp vanilla
• 1 1/2 cups sweet potato puree
• 1 tsp fresh ginger, grated
• 2 eggs
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 cup raisins
• ;1/4 tsp salt

Cinnamon Glaze (optional):

• 1/2 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees F. Grease a standard size muffin pan (holds 12).
2. In a small bowl mix together brown sugar, yogurt, milk, sweet potato puree, eggs, and vanilla extract.
3. In a large bowl mix together white whole wheat flour, ginger, baking powder, cinnamon, allspice, nutmeg, and salt. Make a well in the center and add the wet ingredients. Mix together until thoroughly combined. Gently stir in the raisins.
4. Spoon the batter into the muffin pan until about 3/4 full each. Bake in the oven for 25-30 minutes or until a tooth pick inserted in the center of a muffin comes out clean.
5. Once out of the oven let the muffins cool for 5-10 minutes. Use a knife to gently run along the edge of each muffin and place onto a cooling rack. Serve immediately or store in the fridge for 3-4 days.
6. For extra cinnamon goodness top with a drizzle of my cinnamon glaze. All you need to do to make this glaze is whisk together powdered sugar, milk, and cinnamon.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Let me know in the comments section below if you try this sweet potato breakfast muffin recipe!

Other muffin recipes you will love:

Dark Chocolate Blueberry Muffins

SAVE THIS SWEET POTATO BREAKFAST MUFFIN RECIPE BY PINNING IT TO YOUR PINTEREST BOARD:

I’ve got you covered!  Try out my easy breakfast prep recipe for banana chia pudding with yogurt.

When I was interning my mornings usually involved me racing around my apartment trying to get ready as fast as possible, so I could sit in 2 hrs of rush hour traffic just to get to my site on time.  During this time I realized how hard it actually was to eat breakfast in the morning.

While I’m usually a fan of sitting down and enjoying a meal, mornings are not the time for that.  Instead, I learned to prepare my breakfast Sunday afternoon or evening.  This would ensure I was good to go for the week.

Why is it important to eat breakfast?

Everyone has probably heard that eating breakfast is important.  Although what is the science behind this?  Part of this suggestion is based on the fact that after sleeping at night our bodies have fasted for over 10 hours.  This means in the morning our blood sugar levels are low.  Since our brain’s main source of energy is glucose, it is important to eat in the morning to stabilize our blood sugar levels and feed our brain the energy it wants to perform optimally.

To do this I recommend eating a combination of carbohydrates and protein. Carbohydrates such as oatmeal, cereal, toast, vegetables, and fruit will provide your body with energy.  Protein sources such as eggs, greek yogurt, and nuts will help you stay full longer.   Studies also show a correlation between breakfast and increased vitamin, mineral, and fiber intake.  Some other benefits of eating a balanced breakfast include:

• Increased energy and alertness
• Improvements in mood
• Boots your metabolism

How to make chia pudding with greek yogurt:

Making chia pudding with yogurt is just as easy as making it with only milk.  Since chia seeds need liquid to expand I recommend still using a bit of liquid in the form of milk (whether it be dairy or plant-based).  If a recipe calls for 2 cups of milk use 1 cup instead and replace the other half with yogurt.  Since yogurt contains some water the chia seeds will expand.  The addition of greek yogurt will increase the amount of protein in your breakfast.  As I mentioned before this will help you stay fuller longer.  Plus greek yogurt also contains gut-friendly probiotics.  The full recipe below will give you the exact ratio for incorporating greek yogurt into the chia pudding.

Banana Chia Pudding with Yogurt

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 40 minutes or overnight
• Yield: 4

Print Recipe

Pin Recipe

Description

Banana Chia Pudding with Yogurt is an easy and convenient breakfast prep for on the go. Inspired by southern banana pudding, this banana chia pudding with yogurt is a tasty and nutritious breakfast option.

---

Ingredients

• 1 cup Greek yogurt, or plant based yogurt
• 1 cup milk, dairy or plant based
• 3 bananas, mashed;1 tbsp maple syrup (optional)
• 1/4 cup chia seeds
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 cup walnuts (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl mix Greek yogurt milk, mashed bananas, maple syrup, chia seeds, vanilla extract, and cinnamon together until well combined.
2. Divide evenly between four jars or containers. Let the chia pudding sit overnight in the fridge.
3. Top with chopped walnuts and enjoy!

Notes

Store in the fridge for 3-4 days.

• Prep Time: 10 minutes
• Cook Time: 0 minutes

Other easy recipes for breakfasts on the go:

Yogurt Bento Box with Raspberry Chia Seed Jam 

PINEAPPLE CARROT CAKE BAKED OATMEAL

Save this recipe by pinning it to your Pinterest board:

If you’re not a fan try this ginger honey broiled grapefruit before you nix it out completely!

I must admit I’m usually partial to grapefruit.  Although drizzling it with some ginger honey and tossing toasted macadamia nuts on top totally wins me over!⁣

Typically I don’t try to force anyone to eat something they’re absolutely not a fan of.  Although I feel that when you prepare foods in different ways sometimes they take on a whole new flavor persona.  Since we are in prime grapefruit season I had to give it another go! 

⁣

Plus grapefruit is rich in:

• Vitamin A
• Vitamin C
• Antioxidants

The moral of the story do not like a certain food it’s okay not to eat it.  It’s also okay to find different ways to help make a food more preferable to your taste buds too!

Do you have any foods you will only eat when they’re prepared a certain way?

Ginger Honey Broiled Grapefruit

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 15 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

Sweet and sour ginger honey broiled grapefruit.

---

Ingredients

• 2 grapefruits, halved
• 1 tbsp honey
• 2 tsp ginger, freshly grated
• 3 tbsp macadamia nuts, roughly chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven on the broil setting.
2. Heat up a small pan on medium heat. Add the honey and ginger to the pan and cook until the mixture becomes more runny and fragrant. Remove from heat.
3. Place the grapefruit halves on a baking sheet and drizzle with the honey ginger mixture.
4. Broil in the oven for 4-5 minutes.
5. Sprinkle some chopped macadamia nuts over the top of the grapefruit. Broil for 1-2 more minutes.
6. Remove from oven and let cool. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Snack, Breakfast sides, Fruit desserts

Let me know if you try this ginger honey broiled grapefruit below!

Then it’s time to go bananas for this Sesame Seed Banana Bread!

I’m pretty sure by now I have put over 20 some spins on the traditional recipe in one way or another.  Some other versions I have tried are almond butter, chocolate chips, chocolate, muffins, caramel, oats, different nuts, etc.

My recipe is quite different from your grandmother’s recipe.  In this recipe, I add extra bananas and a tad of greek yogurt.  How can you go wrong with extra banana flavor in banana bread?!  Plus the greek yogurt helps the bread get extra moist.

Since I added extra bananas for flavor and sweetness I tend to cut back on the sugar.  Typically in baking recipes, you can nix a third of the sugar without any crazy changes to structure, texture, or flavor.  

I also replaced some of the flour with oats.  Sometimes I choose to cut my baked goods that call for white flour with oatmeal for some extra fiber.  Like in my flourless chocolate chip cookie recipe.

Sesame seeds were my addition of choice for this recipe.  Since tahini is all the rage lately I figured why not add sesame seeds.  I’m actually not a huge fan of this tahini trend.  While I love toasted sesame seeds, I find that tahini tastes pretty bitter unless a decent amount of sweetener is added.  Although it probably would have worked well in this case, so maybe next time.

Sesame Seed Banana Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 1 hour and 5 minutes
• Yield: 10 servings

Print Recipe

Pin Recipe

Description

Moist sesame seed banana bread perfect to warm up and top with butter or a nut butter for breakfast.

---

Ingredients

• Flour 1 1/3 cup
• Oats 2/3 cup
• 1/2 tsp Cinnamon
• 1/4 tsp salt
• 1 tbsp black sesame seeds
• 1 tsp baking soda
• 2 cups bananas, mashed (4–5 bananas)
• 1/4 cup Greek yogurt
• 1/2 cup honey
• 2 eggs
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees F. Spray a loaf pan with nonstick cooking stray.
2. In a large bowl mix together flour, oats, baking soda, cinnamon, salt, and sesame seeds.
3. In a medium bowl mix together yogurt, bananas, eggs, vanilla, and honey.
4. Add the wet ingredients to the dry. Stir well to combine.
5. Transfer batter to loaf pan and bake for 50-55 minutes. Store in the fridge for 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert, Breakfast

Let me know if you try this sesame seed banana recipe in the comments section below!

Then you will love this homemade raspberry ginger chia jam!

Happy Monday!⁣

I hope everyone had a great weekend!  I just got back from an early Valentine’s Day getaway with my bf.  We spent some time up in the GA mountains ⛰ together and had a fantastic weekend.  ⁣

Although one thing for sure is that getting home from a trip (even a mini one) can be exhausting 😩.  Usually, on the weekends I grab groceries for the week, prep some delicious food, get laundry done, clean up around the house, etc.  Being gone Friday-Monday left all of that undone.  ⁣

Since I am a huge fan of pre-made breakfasts I decided to make yogurt bento boxes.  They are quick to whip up, and I’m good to go for the rest of the week.  Today I am sharing my raspberry ginger chia jam that can be prepared in under 10 minutes.  I usually add some granola and yogurt to make this a full meal.  Then in less than 15 minutes, you have breakfast ready for the week!  ⁣

Yogurt is one of my go-to breakfast choices because it’s easy yet so versatile!  You can simply add some berries to your yogurt but I am all about flavor!  Lately, I have been craving a homemade version of flip cup yogurt, so I came up with raspberry ginger chia jam as a topping.

Raspberry Ginger Chia Jam

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 10 minutes
• Yield: 8

Print Recipe

Pin Recipe

Description

This rasberry ginger chia jam is a delicious alternative to regular jam. It pairs perfectly with yogurt or your favorite bread.

---

Ingredients

• 2 cups raspberries, fresh or frozen
• 2 tsp chia seeds
• 1 tbsp ginger, freshly grated
• 2–3 tbsp of honey (optional)
• 1/4 cup water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place raspberries, ginger, and 1/4 cup of water in a medium sauce pan. Cook on medium-high heat. Stir occasionally and continue to cook until the raspberries begin to break down.
2. Blend with an immersion blender to reach desired consistency.
3. Add 2 tbsp of chia seeds and honey.
4. Remove the jam mixture from the heat and let cool for 5-10 minutes.
5. Serve immediately or store in a container in the fridge for up to 1 week. You can also freeze the jam if you make a larger batch. This raspberry chia seed jam pairs great with yogurt and granola.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Jam, Jelly, Condiment

Let me know if you try this recipe in the comments section below!

I am all about trying to keep my vibes positive this week.  Stress and negativity is something that tends to creep in way too easily lately.  I believe that if you take care of yourself you will be able to show up as your best self for others.

One way that helps me do this is to weed out simple tasks early on in the week.  And when it comes to my overall well being I know that I simply feel lighter and more energized when I am eating nutrient-dense foods that I enjoy.

Today I’ll be sharing on the blog this scrumptious Pineapple Carrot Cake Baked Oatmeal.  I decided to make this recipe into a parfait with Greek yogurt so it would be more satisfying with extra protein.

Pineapple Carrot Cake Baked Oatmeal

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 40 minutes
• Yield: 6

Print Recipe

Pin Recipe

Description

This pineapple carrot cake baked oatmeal is a key component to making a tasty breakfast yogurt parfait.

---

Ingredients

• 1 and 1/2 cups carrots, grated (3–4 carrots)
• 1 cup pineapple, fresh or frozen (thawed)
• 3 cups old fashioned oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 2 cups milk of choice (I used almond milk)
• 2 eggs
• 1/4 cup honey
• 2 tsp fresh ginger, peeled and grated
• 2 tsp vanilla extract
• 1/3 cup chopped walnuts, roughly chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees F. Spray a casserole dish with non-stick cooking spray.
2. In a large bowl mix together carrots, pineapple, oats, baking powder, cinnamon, nutmeg, and salt.
3. In a medium bowl whisk together milk, eggs, honey, ginger, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Stir in the chopped walnuts.
5. Pour the mixture into the casserole dish and bake for 40-45 minutes.
6. Once out of the oven cool for 10 minutes.
7. Serve with Greek yogurt or make into layered parfaits in mason jars. To make layered parfaits place baked oatmeal as the bottom layer, cover with Greek yogurt, crumble some more oats on top of the yogurt, and add one more dollop of Greek yogurt.

Notes

Store in the fridge to have these parfaits breakfast ready for the next few days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Dessert

Let me know if you try the recipe in the comments section below!

Maybe the reason is that I rarely ever bake and cooking is more of a daily thing.  

These dark chocolate blueberry oat muffins definitely fulfilled my sweet tooth.  These muffins crumble right in your mouth.  I think they would be perfect for a dessert, snack, or even breakfast.  

What do you make when you are craving something sweet?  Let me know!

Dark Chocolate Blueberry Muffins

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Lasco, RD
• Total Time: 30 minutes
• Yield: 12 muffins

Print Recipe

Pin Recipe

Description

These dark chocolate blueberry muffins will add a little sweetness to your mornings or evening.

---

Ingredients

• 1 cup old fashioned oats
• 1 cup whole wheat flour
• 2 large eggs
• 2 ripe bananas
• 1 cup Greek yogurt
• 3 tbsp of honey
• 1 lemon, zested
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/3 cup chocolate chips
• 3/4 cup blueberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375. Spray a 12-cup muffin tin with nonstick spray if not using muffin liners.
2. Stir oats, whole wheat flour, baking powder, and baking soda together in a large bowl.
3. Beat two eggs in a smaller bowl. Add bananas and mash with a fork. Mix in the Greek yogurt, honey, lemon zest, and vanilla extract.
4. Make a well in the center of the dry ingredient mixture and pour wet ingredients into the well. Stir until just combined. Gently fold in the blueberries and chocolate chips, insuring not to overmix the batter.
5. Spoon the batter evenly into the muffin cups and bake for 15-18 minutes. To make sure the muffins are fully cooked stick a tooth pick in the center of one muffin. If they are done it should comes out clean.
6. Remove muffins from oven and place on cooling rack.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert, Snacks, Breakfast

Also, don’t forget to let me know if you try this recipe below!

One of my go to breakfasts has to be toast with whatever topping I’m into at the moment. Currently I’m on a sweet toast kick, but savory always finds it’s way back into my life.  Not only are these toasts satisfying, they are flavorful as well.  There are dozens of toast ideas out there but here are some of my current favorites!

Almond Butter & Blueberries:⁣⠀
-Spread almond butter on toast⁣⠀
-Top with blueberries & chia seeds⁣⠀

⁣⠀
Avocado Toast (an oldie but a goody):⁣⠀
-Mash avocado with fresh lime juice, cilantro, pepper, & salt.⁣⠀
-Fry up an egg your favorite way⁣⠀
-Top with red pepper flakes & extra cilantro ⁣⠀
⁣

Hummus & Pesto Toast:⁣⠀
-Spread hummus on toast⁣⠀
-Slice up a tomato and place on top of the hummus ⁣⠀
-Fry an egg and place on top of the tomatoes⁣⠀
-Top with pesto ⁣⠀
⁣⠀

⠀

Raspberry Cheesecake Toast: ⁣⠀
-Spread cottage cheese on toast ⁣⠀
-Top with raspberries, lemon zest, and a drizzle of honey ⁣

Let me know if you try any of these combinations and what your favorite toast combos are!