When nutrition Expert Haley Goodrich gets up each morning, she makes sure that she nourishes herself before helping others be their very best. Here are some of her favorite breakfast recipes that fuel her day to inspire your goals and bowls!
This breakfast is meant for spring and summer! No matter what kind of day I am preparing for, overnight oats always remind me of sitting on the back porch and sipping coffee while the sun rises.
Overnight oats are the perfect combination of protein and complex carbohydrates so you stay satisfied all morning.
MAKE THEM IN A MASON JAR THE NIGHT BEFORE.
then simply top with fresh fruit in the morning and you have a complete breakfast in a jar to go!
INGREDIENTS
- 1/3 cup old-fashioned oats
- 1/3 cup vanilla or plain non-fat Greek yogurt
- 2/3 cup milk of choice (I use light vanilla almond milk)
- 1 pack Stevia or 1 tsp honey
- Cinnamon
- Optional add ins: 1 Tbsp Chia Seeds, 2-3 Tbsp Grape Nuts, 1 Tbsp peanut butter, 1 Tbsp cocoa powder
Quiche is one of my favorite brunch foods so I created this quick and lighter version with a whole wheat crust. The best thing about this recipe is that it makes a single serving so you don’t have to make an entire quiche.
They are so easy to customize by using different vegetables, making them perfect for any season.
Serve with fresh salsa or a side of greens. And start the day on a happy and healthy note!
INGREDIENTS
- 1 whole wheat tortilla
- 2 eggs
- 1/3 cup plain non-fat Greek yogurt
- 1 garlic clove, minced
- 2 Tbsp red onion, chopped
- handful of spinach, chopped
- 6-8 cherry tomatoes, quartered
- 1/4 or more sweet potato, cubed
- Fresh grated parmesan cheese
- Salt and pepper
I LOVE WEEKEND BRUNCH!
Drinking endless cups of coffee and catching up on life with friends over delicious food is my idea of a perfect morning. Since this hash requires only one pan, preparation and clean up are simple, which is essential when hosting brunch at your home!
As I always suggest, make it your own by using your favorite vegetables. Add goat cheese immediately after removing from the oven for extra melty goodness. Serve the hash right out of the cast iron skillet to make your brunch feel extra cozy and rustic!
INGREDIENTS
- 12 oz cooked pancetta, bacon, or sausage
- 6 fingerling potatoes (or roughly 1 1/2 cups), diced
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 6 cloves garlic, minced
- Large handful cherry tomatoes, halved
- Seasonings: paprika, chili powder, cumin to taste
- Salt and pepper to taste
- 7 eggs
- Goat cheese for serving, optional
This whole grain pumpkin bake is full of fiber and is a great source of vitamin A, making it the perfect choice for a sweet at breakfast. I topped mine off with chocolate chips and sprinkled a few oats on top to toast while it baked. This recipe is conveniently a single serving, so it’s all for you to enjoy!
DON’T LIMIT THIS LITTLE PUMPKIN BAKE TO BREAKFAST.
Add chocolate chips and a scoop of frozen yogurt and call it dessert!
INGREDIENTS
- 1/3 cup oats, old fashion or quick
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 3 Tbsp brown sugar
- 1 tsp honey
- 1/4 tsp baking powder
- 1/3 cup almond milk, or milk of choice
- 1/3 cup pumpkin puree
- 1 egg white
- 1/4 tsp pure vanilla extract
IMAGES: HALEY GOODRICH
Haley Goodrich, RD, LDN is a private practice Registered Dietitian based in Pittsburgh, PA inspiring others to have a healthy relationship with food. Specializing in disordered eating, intuitive eating, and GI disorders, her mission at INSPIRD Nutrition is to show that healthy doesn’t have to be restrictive or defined by how you compare to others. To stay inspired to be your healthiest you, visit Haley and work with her.