My top 5 grab n go breakfast

Nowadays life is so hectic that many people don’t have the opportunity to cook in the morning before making lunches, getting ready for work, getting the kids to school and walking the dogs. On the weekends there are sports, extracurricular activities, working overtime, housework; the list goes on and on. Thanks to convenience, many places provide a quick and easy grab n go breakfast. However, this can get very expensive.

Every weekend I dedicate time to food prepping for the week. By prepping my own food for my family, it not only helps save some money, but it provides comfort knowing what I am feeding my kids and putting into my own body. If you are like me and want to start creating new healthy habits for your family, dedicate about 2-3 hours on a day off and prep some meals.

Here are some of my favorite grab n go breakfast foods:

1. Croissant roll ups

What I love about these is that you can make a variety of different types of croissants. If you know how to make your own croissant dough definitely make those! I haven’t tried making my own….. yet, but it is on my list of things to learn how to make. In the meantime, I am using store-bought croissant dough.

• First, cut the roll of dough into three equal parts
• Second, unroll each section and cut it directly down the middle
• Third, fill it with your favorite fillings, OR just roll it back up if you like them plain
  • My favorites: cinnamon cream cheese mix, dark chocolate, salted caramel, almond butter with SF dark chocolate chips, and blueberry.
• Fourth, after you fill them, roll them back up and put them on a sheet pan lined with parchment paper. Top them with melted butter.
• Cook them for about 10 minutes or so in a 375*F oven or whatever the package says
• Let them cool to room temperature and store them in an airtight sealed container or Ziplock bag for about 5 days.

I typically have to double this recipe because my family goes crazy over them.

My favorite is to pair the croissant with a delicious pumpkin spice latte.

2. Overnight Oats

This one is only for me in our house. My kids like hot oatmeal, but I love overnight oats. I will prep 2-3 of them but will avoid adding milk until the night before.

• First, add about 1/2-1 cup of oats (depending on how much you want and the size of the jar).
• Second, add your fiber and powders – I will typically add flaxseed and protein powder. Occasionally I will add chia seeds, but I am not the biggest fan of them. Cinnamon is SOOOO good for you! I ALWAYS add cinnamon to this layer. If I am going to use honey, I will generally top this layer with honey.
• Third, add your fruit – I typically stick with the same few ingredients for overnight oats. Some I add bananas and top with 1 tsp of cacao powder. others I will add about 1/4 cup of fresh blueberries, once in a blue mood I will add peaches with a small dollop of homemade cream cheese mix (tastes like peaches n cream).
• Last, top it will any sweeteners – honey if you want (I personally like mine on top of layer 2), cinnamon, pumpkin spice, etc.
• Store them in the fridge up to a week

The night before you want to eat it: add your milk of choice high enough to reach the top of your oats.

3. Muffins

There are SOO many options when it comes to muffins. We all love muffins in our house! I typically make large and mini muffins, so they are perfect to pack up and eat on the way. I get most of my recipes from cookbooks, Pinterest and Instagram reels.

The most popular muffin requests in my house are any muffins that contain cheesecake filling, chocolate, red velvet, lemon and pumpkin.

While scrolling through Instagram one day, I came across this quick and easy pumpkin chocolate chip loaf recipe that I just HAD to try. Because more muffins get eaten in my house than loaves, I decided I would just make them into muffins. I do have a pretty common muffin base recipe for all my muffins and figured I would modify the recipe to match my base recipe. So here is how I made them:

• In a large bowl, add a box of spice cake mix, a 15oz can of pure pumpkin, 1/4 cup of mayo (trust me, just try it!), 1/4 cup of plain greek yogurt, 2 tsp of Vietnamese cinnamon, 1 tsp of vanilla extract and 1 cup of Lily’s sugar free dark chocolate chips.
  • Not the healthiest recipes but DEFINITELY worth making.
  • If you are completely appalled by the mayo, supplement it with sour cream or more greek yogurt.
• Mix until well blended. Next add them to muffin tins.
• Bake at 350 degrees for 38-40 minutes, or until a toothpick comes out clean.
• I had some cinnamon cheesecake mix I had left over from cinnamon rolls the week before, so I made a small divot in the top and filled each muffin with the cheesecake mix.
  • I turned the oven off and while it was still hot I put the muffins back in with the cheesecake mix for 5 minutes.
• Remove from oven and let sit for 5-10 minutes before eating

Here is the original recipe by Anne Fisher: https://www.instagram.com/reel/DAHdpbRMuKj/?igsh=NHBqeDhhOHkxdmc=