Are you looking for a breakfast to keep you full and energized? This Whole30 Breakfast Bowl will do just the trick!
As a kid, I may have been the pickiest eater that you have ever met. But one thing I loved was breakfast food. Not really the healthy stuff, I liked waffles, pancakes, Pop-Tarts, and OATMEAL. Brown Sugar Cinnamon Oatmeal was my thing. But today, I don’t eat much of any of those breakfast foods. Unfortunately they leave me hungry a few hours later, so I try now to start off with something more filling. This Whole30 Breakfast Bowl has an oatmeal-like texture, then I top it with almond butter, coconut, and apples. Oh and cinnamon. Lots and lots of cinnamon.
If you’ve never heard of a Whole30, you should. It’s an amazing program made by Melissa and Dallas Hartwig. It’s one of those plans that if you’re friend is on it, you may hate him/her because you can’t have any alcohol, eat out much at all (without knowing how to order), and it requires some work. But the truth is the program WORKS, and it’s something I recommend everyone does once in their lifetime. Heck, maybe even once a year. I’ve completed 2, but I’m looking for a good time to start another one.
Many of you have asked about the Whole30 approved vanilla. You can use Vanilla Bean Powder to replace vanilla extract. It’s a 1:1 conversion!
From my experience, it’s just a very strict version of Paleo. Because the rules are very strict, it makes you start reading every label, and truly understand the food you are putting in your body. The results are real, and you may find some foods you were eating, that seem somewhat healthy, are causing more problems than you thought. It’s an eye-opening experience! Look out for my ultimate Whole30 recipe guide this week.
Since this breakfast does not have vegetables (and Whole30 requires veggies at each meal), I usually add a serving or two more at lunch and dinner!
- 1 ripe medium banana
- 2 eggs
- 1 teaspoon vanilla bean powder
- 1/4 green apple, sliced
- 1-2 Tablespoons almond butter
- 1-2 Tablespoons dried coconut flakes
- 1 Teaspoon cinnamon
- Coconut oil, for cooking
- Using a fork, mash the ripe banana and mix it with the eggs and vanilla in a small bowl. The batter will be lumpy.
- Grease a skillet with coconut oil and turn stove to medium heat. Add the lumpy batter and with a spatula, continue to mash and stir the mixture.
- Once cooked, remove from skillet and place into a bowl. Top with apple, almond butter, coconut flakes, and cinnamon
- Vanilla bean powder may be hard to find. If you don't find it, don't worry! The meal will still taste delicious!
- Since this breakfast does not have vegetables (and Whole30 requires veggies at each meal), I usually add a serving or two more at lunch and dinner!