Refreshing breakfast ideas to mix it up in the morning

This Asparagus & Dill Frittata with Burrata is a flavorful and (surprisingly!) easy one-skillet meal to whip up for breakfast…or any time of the day!

Pear, Persimmon, & Pepita Baked Oatmeal is an easy - to - make autumnal breakfast that’s also great for meal prep - if you don’t eat it all at once!

Start your day off right!

These Red Velvet Beet Pancakes bring a new spin (and some hidden vegetables!) to your breakfast table! 

This Pumpkin Cauliflower Smoothie Bowl is a perfect autumn breakfast. It has a pumpkin pie vibe, but is a healther option with vegetables, nutrients, and wonderful flavors! 

A new take on an old favorite.

These Mini Vegetable Frittatas make an excellent healthy breakfast to last the entire week. They're so portable, you'll have no excuse to have an unhealthy breakfast!

Poached egg white recipe and hiit workout.

Apple Pumpkin Oatmeal is a wonderful breakfast for a crisp autumn morning. This combination of apples, pumpkin, and even pomegranate will blow the rest of your breakfasts out of the water! 

Many people interpret health-consciousness through the language of restriction. "I can't eat dessert." "That food has too many carbs."

As part of our partnership with Kohl's #MakeYourMove campaign, we have been focusing on doing more of the little things that make us happy. A few weeks ago, the lovely Hayley and Bill from Primal Palate sent us a copy of one of their cookbooks, Gather: The art of Paleo entertaining. It's a beautifully done cookbook that has creative recipes categorized by season. We over here at the YBC office love baked goods, but because I follow the GAPS diet (similar to Paleo), I rarely do any baking. Inspired by the book, Lauren took matters into her own hands and made Primal Palate's orange scones.

If you've hung out on my blog for a while, you'll know that breakfast is easily my favorite meal of the day. I mean, hands down. Forget lunch, forget dinner. Breakfast is where it's at. If I don't eat breakfast in the morning, I feel like death warmed over. It's vital.

Months ago, I found these cool colored ramekins on sale and I bust them out at every chance I get. They're perfect for desserts like mini crustless pumpkin pies, or breakfast with these bacon and egg breakfast cups.

These GAPS friendly pancakes are moist and fluffy, but since maple syrup isn't allowed on the GAPS diet it still feels like something is missing. Homemade yogurt (recipe available in my free eBook when you sign up for the newsletter) is a nice alternative if you're looking for a savory snack, but is no good if you're looking for something sweeter. This is where the blueberry sauce comes in. It satisfies a sweet tooth, is GAPS friendly, and let's be honest - looks a whole lot better than maple syrup, right? 

Pancakes have been my go-to afternoon snack lately. I've experimented with quite a few GAPS ingredients, and this combo has yielded the best pancakes so far. They are fluffy, flavorful and completely satisfying. The only trick to them is that you have to make them small - just smaller than the palm of your hand. They flip easier that way. Hope you enjoy!

Well, I know it looks like a mix between canned tuna and cat food, but it was deceivingly delicious! It had an oatmeal consistency, and the cinnamon, almond butter and toasted nuts gave it such a great flavor that even someone not following a grain-free diet would enjoy this! 

I'm still going strong on the gluten-free, sugar-free front in an attempt to heal my stomach after long-term antibiotic use.  I am not happy about it, as I love oatmeal and granola with all the fixings, but hopefully this is just a short term restriction until things heal up. In the meantime, I've been enjoying zucchini and kale egg muffins, and this kale and garlic omelet. It's light and flavorful, and doesn't make me miss my oatmeal too much. :)

I am temporarily testing out a grain-free, soy-free, sugar-free diet in an attempt to get my health back to 100%. This is easy when I'm at home, but bringing my vitamix with me for a weekend trip for a yoga workshop was just too much of a hassle (and sort of over the top). Instead, I decided on these kale and zucchini egg muffins. They are, like most things I make, easily customizable - just throw in whatever veggies you've got in your fridge and it's pretty much a guaranteed success. These taste great fresh out of the oven or cold the next day, so if you're the planning ahead type, make them the night before and grab and go in the morning. Easy!