5 Amazing Ways to Master Clean Eating Breakfast

This little beauty is the ultimate meal-prep hack for busy mornings when you want zero kitchen stress. You mix everything together the night before, and wake up to a thick, creamy pudding that feels like dessert.

• 60 g (1/2 cup) chia seeds
• 240 ml (1 cup) unsweetened almond milk
• 5 ml (1 teaspoon) pure vanilla extract
• 15 ml (1 tablespoon) raw honey
• 150 g (1 cup) fresh mixed berries

1. Whisk the almond milk, vanilla extract, and raw honey together in a medium glass bowl until smooth.
2. Stir in the chia seeds vigorously with a fork for one minute to prevent any annoying clumps from forming.
3. Cover the bowl tightly and place it in the refrigerator for at least four hours, or ideally overnight, until it sets.
4. Spoon the chilled pudding into serving bowls and top generously with the fresh mixed berries right before eating.

• Swap the almond milk for coconut milk if you want an extra creamy texture, though it adds a few calories.
• Store leftovers in an airtight glass container in the fridge for up to four days.

Portable, savory, and endlessly customizable, these little baked egg cups save mornings when you need something fast on the go. Some people toss in cheddar, but feta gives it that salty tang that makes your taste buds wake…

• 6 large whole eggs
• 60 ml (1/4 cup) unsweetened almond milk
• 60 g (2 packed cups) fresh baby spinach, chopped
• 40 g (1/3 cup) crumbled feta cheese
• 1 pinch sea salt
• 1 pinch black pepper

1. Preheat your oven to 175 degrees C (350 degrees F) and grease a standard twelve-cup muffin tin generously with olive oil spray.
2. Whisk the eggs, almond milk, sea salt, and black pepper together in a large bowl until light and thoroughly combined.
3. Distribute the chopped baby spinach and crumbled feta evenly across six cups in the prepared muffin tin.
4. Pour the egg mixture carefully over the spinach and feta filling in each cup until mostly full.
5. Bake in the preheated oven for 20 minutes until the centers are set and lightly golden on top.
6. Toss in chopped bell peppers or mushrooms if you want to sneak extra veggies into your morning routine.
7. Keep baked muffins in an airtight container in the fridge for up to five days, or freeze them for busy weeks.

Forget boring toast because this upgraded classic brings together warm crunch, creamy nut butter, and natural sweetness. It takes less time to make than brewing a fresh cup of coffee.

• 2 slices thick-cut sprouted whole grain bread
• 30 ml (2 tablespoons) natural unsweetened almond butter
• 1 medium ripe banana, sliced into rounds
• 5 ml (1 teaspoon) raw pumpkin seeds
• 1 pinch ground cinnamon

1. Toast the sprouted whole grain bread slices in your toaster until golden brown and sturdy.
2. Spread the natural almond butter evenly across each warm slice of toast.
3. Arrange the banana slices neatly over the almond butter layer.
4. Sprinkle the raw pumpkin seeds and ground cinnamon evenly across the top before serving immediately.
5. Use peanut butter or cashew butter if almond butter is not your vibe.
6. Eat immediately after assembling to prevent the toast from getting soggy.

Smoothie bowls let you use a spoon, which somehow tricks your brain into thinking you are eating a real sit-down meal. It is frosty, bright, and packed with hidden greens you won’t even taste.

• 1 frozen medium banana
• 60 g (1 cup) frozen mango chunks
• 60 g (2 packed cups) fresh baby spinach
• 180 ml (3/4 cup) unsweetened coconut milk
• 15 g (1 tablespoon) chia seeds
• 30 g (2 tablespoons) fresh blueberries

1. Place the frozen banana, frozen mango chunks, fresh baby spinach, and unsweetened coconut milk into a high-powered blender.
2. Blend on high speed for 60 seconds until completely smooth and thick with a sorbet-like consistency.
3. Pour the thick green smoothie base into a shallow breakfast bowl.
4. Top the bowl with chia seeds and fresh blueberries arranged neatly down the center.
5. Add a scoop of clean plant protein powder if you want extra staying power for a heavy workout morning.
6. Do not add extra liquid or the smoothie will turn too runny to eat with a spoon.

If you lean toward savory over sweet in the morning, this hearty skillet dish will become your new obsession. Sweet potatoes bring natural caramelized sweetness that pairs brilliantly with smoky spices.

• 1 medium sweet potato, peeled and diced small
• 120 g (3/4 cup) canned black beans, rinsed and drained
• 1/4 medium yellow onion, finely diced
• 5 ml (1 tablespoon) extra virgin olive oil
• 2 large whole eggs
• 1 pinch smoked paprika
• 1 pinch sea salt

1. Heat the extra virgin olive oil in a medium skillet over medium heat.
2. Add the diced sweet potato and yellow onion to the skillet, stirring occasionally for 10 minutes until tender.
3. Stir in the rinsed black beans, smoked paprika, and sea salt, cooking for another 3 minutes until warm.
4. Make two small wells in the hash mixture with a spoon and crack the large eggs directly into them.
5. Cover the skillet with a lid and cook for 4 minutes until the egg whites set and yolks reach your preferred doneness.
6. Swap black beans for pinto beans if that is what you happen to have in your pantry.
7. Store leftover hash without the eggs in a sealed container in the fridge for up to three days.

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