Do you eat breakfast right when you get out of bed? Or do you wait until your stomach starts growling in the middle of your 11 a.m. meeting? Regardless of when you eat, we can all agree that the point of that first meal is to stay full for hours (unless we’re really just looking for an excuse to eat pancakes on a Saturday morning). And we all know a wimpy granola bar can’t make that happen. Enter this week’s featured foodie: Jordan Younger of The Balanced Blonde. She’s sharing five majorly filling (and majorly delicious) breakfast recipes that are bound to keep you from reaching into your snack drawer an hour later.
We’re all familiar with avocado and nut butter-smeared toast, but why not take it a step further? Start with a big slice of gluten-free bread (click through to see Jordan’s favorite brands!) and get toasting. Slice bananas and sprinkle chia seeds over that peanut butter toast with a drizzle of agave; top your avo with peppery arugula and flaxseeds. The possibilities are quite literally endless.
If the color of these beet-dyed eggs isn’t enough to sway you, just wait until you taste them. Creamy hard-boiled eggs soak up the sour brine of pickled beets, giving the whites that gorgeous magenta hue. Whip the yolks into a smooth butter-yellow blend of mayo (use vegan if you like), mustard, and spices and dollop into the halved eggs.
If you’re one of those people who can’t decide whether to have a smoothie or oatmeal for breakfast, you need to make jars of “Joy.” A giant layered jar of creamy strawberry and cherry-infused oatmeal under a banana-carrot smoothie is a breakfast you can eat by the spoonful for hours (or go to town on post-workout). Omit the maca if you can’t find it at the grocery store—it won’t affect the recipe at all.
These super thin pancakes are more like crepes than the fat cakes you’d find in a diner (and that means we’ll take 10 per stack, please). With nutty buckwheat flour, this vegan breakfast is easy enough to make before work; yet you could still pour out batter for hours on a leisurely Sunday morning. Serve with fresh fruit, nut butter, and maple syrup for added taste points.
Whether you’re vegan or simply tired of eggs, scramble up tofu instead. The fluffy meatless protein soaks up the fiery cayenne and earthy sliced mushrooms, while spinach and bell pepper add some texture and sweetness. Wrap the mixture up in a whole-wheat wrap with some avocado and cheese (vegan or not!)—you’re looking at the ideal breakfast burrito.
Jordan is the blogger behind the “#realness”-based wellness and lifestyle blog, The Balanced Blonde. She is also the creator of health-inspired conscious clothing line TBB Apparel and author of the finding-balance memoir Breaking Vegan. Jordan has emerged as a leading voice in the wellness space due to her authenticity, unique voice, passion for all things wellness, and her relatability. Follow her on Instagram, Snapchat, Twitter, Facebook, and Pinterest.