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    Get On That Healthy Grind With These 5 Healthy Breakfast Recipes

    Start your day the gr8 way.

    Strawberry Banana Smoothie Meal Prep

    Servings: 2


    2 cups strawberries, sliced

    1 banana, sliced

    1½ cups milk of choice

    1 cup plain Greek yogurt


    1. Put fruit in a freezer bag. Seal and store in freezer for up to 8 -12 months.

    2. When ready to use, put milk, Greek yogurt, and frozen fruit into a blender and mix until consistency is smooth.

    3. Enjoy!

    Bell Pepper Egg Boats

    Servings: 6


    3 assorted bell peppers

    6 large eggs

    Salt, to taste

    Pepper, to taste


    Spinach, chopped

    Baby bella mushrooms, sliced


    Tomato, diced

    Basil, chopped




    1. Preheat oven to 375˚F (190˚C).

    2. Cut the peppers in half through the stem. Remove the seeds and membrane. Transfer to a parchment-lined baking tray.

    3. Bake for 20 minutes.

    4. Crack an egg into each pepper half. Season with salt and pepper.

    5. Add spinach and mushrooms to 2 of the pepper halves.

    6. Add tomato and basil to 2 of the pepper halves.

    7. Add salsa and cheddar cheese to the 2 remaining pepper halves.

    8. Bake for an additional 15 minutes, or until the egg whites have set or until your eggs are cooked to your preference.

    9. Enjoy!

    Healthy Banana Pancakes

    Servings: 4-6


    2 bananas

    2 eggs

    1 teaspoon vanilla extract

    ½ cup quick oats

    1 teaspoon cinnamon


    1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then add in oats and cinnamon.

    2. Heat a skillet over medium heat and add in a scoop of the pancake batter. Smooth out to form an even layer.

    3. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.

    4. Garnish your pancakes with your favorite toppings.

    5. Serve with maple syrup.

    6. Enjoy!

    BTLA Toast


    Bread, toasted

    ½ avocado, mashed

    Salt, to taste

    Pepper, to taste

    ½ tomato, sliced

    Romaine lettuce, shredded

    2 bacon strips, cooked and crumbled


    Mash half of an avocado. Add salt and pepper, to taste. Mix until well combined.

    Spread the mashed avocado evenly across toast, then top with tomatoes, lettuce, and bacon. Enjoy!

    Oatmeal Muffins


    2 bananas, sliced

    2 tablespoons honey

    1 teaspoon almond extract

    1¼ cups rolled oats

    1 teaspoon cinnamon

    Full-fat yogurt

    Raspberries, to serve

    Blueberries, to serve

    Strawberries, to serve

    Sliced almonds, to serve


    1. Preheat oven to 350°F (175°C).

    2. In a medium bowl, mash the bananas.

    3. Add in the honey and almond extract, and mix until well combined.

    4. Sprinkle on the rolled oats and cinnamon and mix until incorporated.

    5. Evenly divide the oats into a greased 12-cup muffin tin.

    6. Use your fingers to mold the oats into a cup shape in each of the muffin cups.

    7. Bake for 15 minutes, until the oatmeal cups have set.

    8. Remove the oatmeal cups from the muffin tin and place them on a serving plate.

    9. Place a spoonful of yogurt in each cup and top with your choice of toppings.

    10. Enjoy!