I recently posted about The Magic of Meal Prep Planning (MPP) and how it has helped simplify my daily routine. One of the MPP post readers made a comment for me to share some of my recipes. So I decided to write this post with three of my best MPP recipes for breakfast. To be honest, most of my recipe starts with one from the Internet, or a cooking book, and then changes over time as I modify it based on taste or whatever I have available at home. Others are just a one-time kind of unforgettable meal because it just a random mix of ingredients and ta-da!! Yummy yummy for our tummies!!
Just an FYI, since doing MPP, I don’t rush into the grocery store to buy all the ingredients for the X-Y recipe. I just look at my pantry for what I have available. If something specific is missing from a recipe and cannot be substituted with something else I have, then I’m still not running to the grocery store. I just make a different recipe, add the missing ingredient to my grocery shopping list and buy it during my next trip to the grocery store. No stressing my self anymore. Now back to the MPP recipes.
Cooking is not my thing, you know? Yes, I can cook, but that does not mean it brings me any relaxing and enjoyable time before. Spending all day or night in the kitchen is a tragedy for me. Until I started experimenting with new recipes and ingredients, just to simplify the whole process of cooking meals and make it easier on myself. I’m not gonna lie, now it does bring me some sparkle and fun times….ask my husband about the cauliflower soup….HAHAHAHA Sorry, but not sorry. So funny!
Today I’m going to share my three best MPP breakfast recipes. These are healthy (at least my definition of healthy), super easy and simple, and delicious based on my taste. They are more like base recipes; you can make it your own by adding different toppings, milk, sweetener, and flavors like vanilla, almond, or peanut butter. The possibilities are endless, the reason why these are my top three MPP breakfast recipes. Have fun, eat healthily and enjoy it!
2 small carrots (This can be any veggie! Zucchinis work great as well.)
1 ½ cups of flour (I have used Gluten-free, wheat, and all-purpose.)
1 ½ tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ olive oil
1 ½ tsp vanilla extract (Almond extract works excellent too.)
- Pre-heat oven to 350 F
- Peel and cut carrots into cubes.
- Use a food processor to grate the carrots.
- In a mixing bowl, add all dry ingredients and mix together.
- In another mixing bowl, whisk the eggs and add all wet ingredients.
- Add dry and wet ingredients, and mix.
- Pour in carrots and mix again.
- Grease baking pan. Mine is 6″ x9″.
- Pour mix into the pan.
- Bake for 30-35 minutes. Use a toothpick to check if done. Bread is done when toothpick comes out clean.
¾ cup of milk (I use whole milk, but feel free to use whichever you prefer.)
1 tsp Chia seeds
3 tsp brown sugar (Substitute for honey or any other sweetener.)
½ cup of oat (I use instant oat.)
½ tsp cinnamon
- Put all ingredients in a container with a lid. I use mason jars.
- Shake it shake it!!
- Refrigerate overnight.
½ cup of milk
2 tablespoon of Chia seeds
Honey to taste
Topping of your choice (I have used strawberries and mango)
- In a container with a lid, add milk and honey.
- Shake it! Shake it!
- Add Chia seeds.
- Shake it! Shake it! Again.
- Refrigerate overnight. The longer in the refrigerator, the thicker it will get.
- Add topping before eating.
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