Banana Zucchini Oat Muffins

I am a huge believer in breakfast!  I wake up starving so I never understand how people go without it.  From personal experience, I also believe it gets your metabolism going and if you pack your heavier meals in the earlier part of the day, you'll eat less at night.

But often people say they don't have time for breakfast.  And many who actually eat it, are really eating what I think should be dessert.  Most breakfasts are filled with carbs and sugar (e.g.: pancakes or waffles with syrup or bagel with cream cheese).  Where has the nutrition in breakfast disappeared to?

Think about it this way....  Breakfast is an opportunity for you to refuel your body, give yourself energy and start your daily activities with a boost of nutrients.  If you don't have the time to make an omelette with veggies, this recipe is a simple fix that can last you all week.  And it will give you whole grains, protein, fiber and calcium.  That's what I call a healthy way to start your day! 

I got this recipe from a website called Hummusapien.  I added and subtracted a bit to make it healthier as I do with most recipes but what I love most about this is that you can add just about anything to make it to your liking.  Want it sweeter? -  add honey or cranberries.  Want it richer?  -add nuts or dark chocolate.   

Master these and bring a healthy breakfast back into your life!  


Makes 12 muffins

  1. Preheat oven to 375F.   Coat 12 muffin liners with a small drop of olive oil each and place into muffin tin.
  2. Mix all the ingredients in a large bowl.  Extra add-ins depending on your taste: cranberries, dark chocolate chips or nuts.
  3. Distribute mixture to 12 muffin liners. 
  4. Bake for 25 min.  


  1. 2 cups Organic oats
  2. 1 large organic zucchini (peel & grate)
  3. 2 small (very) ripe organic bananas (peel & grate)
  4. 1/2 cup Almond Milk (or Milk)
  5. 1/4 cup organic Peanut Butter
  6. 1 egg (or 1 tbsp flaxseed + 3 tbsp water)
  7. 1 tsp Vanilla Extract
  8. 1 tsp cinnamon
  9. 1 tsp salt
  10. 1 Tbsp chia or flax seeds
  11. 1 Tbsp baking powder

My Weekday Smoothie

I am always looking to get more  servings of fruits and veggies in my day so here's another way I've been able to do it.  I've made this drink a part of my weekday daily routine.  I usually throw in whatever fruits & veggies I have at home; however I do my best to load it with cancer fighting ones and always add 2 spoons of chia seeds.    

At first my drink contained more fruit, less veggies for taste purposes but I started changing the ratio of fruit to veggies daily (more veggies, less fruit) and my taste buds quickly adjusted.  

Below is the recipe for my smoothie today however every day I change it up so don't feel like you have to use the same ingredients.  I tend to use different types of berries in the summer as they are loaded with antioxidents.  

If you are running out of the house every morning, you can also pack your blender with the ingredients (minus the water) the night before.  You can blend this right before leaving the house and take in a travel cup for your commute.  Some 'fruitful' advice- drink within the hour as I do believe the drink lose some of its nutritional value over time.  


Serves 1

  1. Load your blender/bullet with whatever fruits and veggies you have in your refrigerator.
  2. Add Chia Seeds
  3. Before drinking, add water & blend   


Veggie Filled Omelette

Veggies have so many medicinal effects so I am always looking for ways to get more in my day.  I wake up super hungry so a veggie omelette for breakfast is the best way for me to do it!

You can use any vegetables you love.  I usually add mushrooms; however, below I share with you my simplest recipe.   

If you are a hungry morning person like me, you can also add sprouted bread.  I personally prefer Food for Life Ezikiel because it's made with grains and contains no flour or sugar AND easy to find at my local Trader Joe's. 


Serves 2

  1. Chop onion, spinach, tomatoes & garlic. Saute in olive oil for 2 min.
  2. Beat 4 eggs (2 with yolk & 2 egg white)
  3. Add cooked vegetables to egg mixture.
  4. Heat olive oil in a non-stick pan.  Add mixture.  


  1. 4 eggs
  2. A small onion 
  3. 1 cup organic spinach
  4. 1 small tomato
  5. 4 cloves of garlic
  6. Salt & Pepper
  7. Olive oil
  8. Goat Cheese
  • In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette. This allows the uncooked egg on the top to flow down to the bottom of the pan.
  • When top surface of eggs is thickened and no visible liquid egg remains, flip omelette over.
  • Sprinkle a small quantity of goat cheese (or whatever cheese you prefer) and flip one half over the other.
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