By Jessica Cording




Jessica Cording, MS, RD, CDN is a registered dietitian and writer based in New York. To learn more about Jessica, visit her website: jessicacordingnutrition.com/website/ ​• Photo courtesy of lisasolonynko/morgueFile


Whether you’re waking up early to hit the gym or hitting “snooze” until it’s time to dash off to work, a busy morning is no excuse to skip breakfast. These make-ahead breakfasts will be ready when you are, even if you’re at your desk—after that 6 a.m. spin class, perhaps?
  1. Overnight Oats
    This twist on a classic breakfast is a great because you can make it the night before in a to-go container and just grab from the fridge on your way out the door in the morning.
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    Ingredients
    1. 1/4 c oats
    2. 1 tbsp chia seeds
    3. 1 tbsp ground flax
    4. 1/2 banana, sliced or ¾ cup berries
    5. ¼ tsp vanilla extract
    6. ¼ tsp cinnamon
    7. ½ c plain yogurt*
    8. ½ c milk of choice*
    Instructions
    1. Mix all ingredients in a bowl or to-go container until well mixed. Cover and leave in fridge to soak overnight.
    2. In the morning, uncover and enjoy!
    Notes
    1. *If using almond, coconut milk, hemp milk, or other low-protein non-dairy milk and yogurt, adding a scoop of protein powder will help make this more filling.
    Adapted from Jessica Cording
    Adapted from Jessica Cording
    Fit Revue http://fitrevue.com/

  1. Blueberry Cheesecake Power Bowl
    Tasty and super-filling, the luxurious flavor and texture will make you feel like you’re eating cheesecake for breakfast.
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    Ingredients
    1. ¾ c plain Greek yogurt
    2. 1 tbsp oats
    3. 1 tbsp ground flax
    4. 1 tbsp chia seeds
    5. 1 tbsp coconut flour
    6. ¼ tsp vanilla extract
    7. ¼ tsp cinnamon
    8. ¾ c berries
    Instructions
    1. Mix all ingredients in a bowl or to-go container until well mixed. Cover and leave in the fridge to soak overnight.
    2. In the morning, uncover and enjoy!
    Adapted from Jessica Cording
    Adapted from Jessica Cording
    Fit Revue http://fitrevue.com/

  1. Zucchini Bread Oatmeal
    Serves 2
    You can make a large batch of oatmeal and portion out into single-serving containers so you can reheat it later. If egg whites in your oatmeal sounds a bit too out-there, add some of your favorite protein powder at the end of cooking. This recipe makes two servings—great if you want your Monday morning to taste a little more like a lazy Sunday.
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    Ingredients
    1. • 2/3 c oats
    2. • 2 c water (more if needed)
    3. • 1 small to medium zucchini, grated zucchini
    4. • 1 banana, sliced
    5. • 2 tbsp ground flax
    6. • 1 tsp cinnamon
    7. • ½ tsp vanilla extract
    8. • ½ c liquid egg whites
    Instructions
    1. 1. Bring water to a boil. Add oats, flax, and cinnamon.
    2. 2. Reduce heat and add banana and zucchini. Stir frequently, breaking up bits of fruit. Allow to cook until liquid is absorbed and banana and zucchini are soft. Add vanilla.
    3. 3. Add egg whites and stir vigorously until oats are fluffy, about 2 minutes. Cover and let stand for 5 minutes.
    4. 4. Separate into two bowls or serving containers. Enjoy warm.
    Adapted from Jessica Cording
    Adapted from Jessica Cording
    Fit Revue http://fitrevue.com/

  1. Egg Muffins
    Yields 6
    Grab a couple of these on your way out the door and reheat in the microwave for a super-convenient savory breakfast. This recipe makes 6 muffins but can easily be multiplied.
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    Ingredients
    1. • 6 eggs or 1 ¼ c liquid egg whites (or a combination of eggs and whites)
    2. • 1 ½ c chopped veggies (ex: broccoli, spinach, mushrooms)
    3. • Salt & pepper to taste
    4. • ¼ c cheese (optional)
    Instructions
    1. 1. Preheat oven to 350 degrees F. Line or grease a 6-muffin tin.
    2. 2. Whisk together eggs/whites, spices, and cheese.
    3. 3. Divide egg mixture amongst muffin cups. Add vegetables.
    4. 4. Bake 15-20 minutes or until set.
    Adapted from Jessica Cording
    Adapted from Jessica Cording
    Fit Revue http://fitrevue.com/

  1. Frittata-to-Go
    Aside from being a great way to sneak in veggies, this simple frittata makes even a weekday breakfast feel luxurious. To make a larger frittata, multiply the recipe and cut into individual slices after cooling.
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    Ingredients
    1. • 1 small handful leafy greens
    2. • 1 clove garlic, minced, or garlic powder
    3. • 1/2-3/4 c veggies of your choice (ex: mushrooms, peppers, etc)
    4. • 1/2 cup liquid egg whites
    5. • 1-2 tbsp goat cheese
    6. • salt and pepper to taste
    Instructions
    1. 1. Preheat oven to 400 degrees F.
    2. 2. Wilt greens in the microwave (zap for 30 seconds).
    3. 3. Spray the inside of a large ramekin with nonstick cooking spray. Place veggies inside.
    4. 4. Mix egg whites, salt & pepper, and cheese together. Pour egg mixture over veggies.
    5. 5. Bake ~25 minutes until set.
    Adapted from Jessica Cording
    Adapted from Jessica Cording
    Fit Revue http://fitrevue.com/