Tag: Breakfast

Healthy Lemon Poppyseed Muffins

Healthy Lemon Poppyseed Muffins

Posted on by Amy MS, RD, LDN

Healthy Lemon Poppyseed Muffins

Healthy Lemon Poppyseed Muffins

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Lemon Poppyseed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Diet: Vegetarian
Print Recipe

Description

These Healthy Lemon Poppyseed Muffins are the perfect lemon poppy seed muffins—light, zesty, and made with wholesome ingredients. I used a blend of white whole wheat and oat flour for a fluffy texture, and sweetened them naturally with honey and unsweetened applesauce.

The combination of Greek yogurt and olive oil keeps them incredibly moist, while a triple-hit of lemon zest and juice gives them a bright, fresh flavor. They’re a simple, nutrient-dense option that’s great for a quick breakfast or a light snack.

Ingredients

Units Scale
  • 1 cup White Whole Wheat Flour
  • 1/2 cup Oat Flour
  • 1 Tbsp Ground Flaxseed
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 1/2 Tbsp Poppy Seeds
  • Zest of 3 Lemons
  • 2 Tbsp Lemon Juice
  • 2 Eggs
  • 1/2 cup Greek Yogurt
  • 1/2 cup Honey
  • 1/4 cup Unsweetened Applesauce
  • 1/4 cup Olive Oil
  • 2 tsp Vanilla Extract

Optional Glaze Topping:

  • 1/3 cup Powdered Sugar
  • 2–3 tsp Milk

Instructions

  1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line with muffin liners. Set aside.
  2. In a large bowl, whisk together the flours, flaxseed, baking powder, baking soda, salt and poppy seeds. 
  3. In a separate bowl whisk together the lemon zest, lemon juice, eggs, Greek yogurt, honey, applesauce, olive oil, and vanilla extract until smooth.
  4. Pour the the wet ingredients into the dry ingredients and gently stir with a spatula until just combined (don’t over mix here!).
  5. Scoop the batter evenly into the prepared muffin pan.
  6. Bake for 20-25 minutes, until just golden brown.
  7. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Optional Glaze:

  1. Whisk together the powdered sugar and milk until smooth, Drizzle over cooled muffins. Enjoy!
  • Category: Breakfast, Comfort Food, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 168
  • Sugar: 13g
  • Sodium: 216mg
  • Fat: 6.8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 4.4g
  • Cholesterol: 31mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Fluffy Whole Wheat Pancakes

Fluffy Whole Wheat Pancakes

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Fluffy Whole Wheat Pancakes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fluffy Whole Wheat Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 28 minutes
  • Yield: 18–20 Pancakes 1x
  • Diet: Vegetarian
Print Recipe

Description

These Fluffy Whole Wheat Pancakes come together in one bowl and use 100% white whole wheat flour, so they’re hearty without being heavy. Lightly sweetened with maple syrup and perfectly soft, they’re great for slow weekend mornings or making ahead for busy weekdays. Cozy, simple, and no extra dishes.

Ingredients

Units Scale
  • 3 cups White Whole Wheat Flour
  • 1 1/2 Tbsp Baking Powder
  • 1 1/2 tsp Ground Cinnamon
  • 3/4 tsp Kosher Salt
  • 2 cups + 2 tbsp Milk
  • 3 Eggs
  • 1/4 cup Maple Syrup
  • 4 Tbsp Unsalted Butter, melted

Instructions

  1. In a large bowl, whisk together the milk, eggs, maple syrup, and melted butter until smooth.
  2. Add the flour, baking powder, cinnamon, and salt directly to the same bowl.
  3. Whisk ingredients together until just combined. Take care not to overmix, some lumps are okay.
  4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip and cook the pancake for another 1-2 minutes until golden brown and cooked through.
  7. Serve warm with your favorite toppings like fresh berries, blackberry compote, or more maple syrup. Enjoy!

 

Equipment

  • Prep Time: 8 Minutes
  • Cook Time: 20
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Nutrition

  • Serving Size: 2 Pancakes
  • Calories: 211
  • Sugar: 7.4g
  • Sodium: 382mg
  • Fat: 7.7g
  • Carbohydrates: 30g
  • Fiber: 3.4g
  • Protein: 7.5g
  • Cholesterol: 72mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Pumpkin Sourdough Cinnamon Rolls

Pumpkin Sourdough Cinnamon Rolls

Posted on by Amy MS, RD, LDN

Pumpkin Sourdough Cinnamon Rolls

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Sourdough Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 2 hours 50 minutes
  • Yield: 12 Rolls 1x
  • Diet: Vegetarian
Print Recipe

Description

Soft, fluffy pumpkin sourdough cinnamon rolls loaded with warm spices and a sweet, cozy filling. The pumpkin keeps them extra tender, the sourdough adds great flavor, and the whole pan makes your kitchen smell incredible. Perfect for slow weekends, fall brunch, or anytime you want a homemade treat that feels a little special.

Ingredients

Units Scale

Dough:

  • 1/2 cup Sourdough Starter
  • 1/2 cup Milk
  • 3/4 cup Pumpkin Puree
  • 2 Tbsp Melted Butter
  • 1 Egg
  • 1/2 cup Maple Syrup
  • 1 1/4 tsp Yeast
  • 2 tsp Vanilla Extract
  • 3 cups All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 2 Tbsp Pumpkin Pie Spice
  • 1 tsp Kosher Salt
  • 1/2 tsp Baking Soda

Filling:

  • 2 Tbsp Melted Butter
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice

Glaze:

  • 1 1/2 cup Powdered Sugar
  • 1 1/2 – 2 tbsp Milk

Instructions

  1. Prepare the Dough: To the bowl of a stand mixer add the starter, milk, pumpkin puree, melted butter, egg, maple syrup, vanilla extract and yeast. Mix together until fully incorporated.
  2. Add Dry Ingredients: In a separate bowl, whisk together the all purpose flour, whole wheat flour, pumpkin pie spice, salt and baking soda. Then, slowly and gradually add the dry ingredients into the we mixture, stirring in between, until a soft dough forms.
  3. Knead the Dough: Using the dough hook, knead the dough for 2-3 minutes until it becomes smooth and elastic. Cover your stand mixer bowl and allow the dough to rise in a warm place for 1-2 hours, or until doubled in size.
  4. Roll and Fill: Roll out the dough on a lightly floured surface into a rectangle about 8″ x 16″. Spread the melted butter over the dough, then sprinkle evenly with the filling mixture.
  5. Shape the Rolls: Starting from the top, long side, roll up the dough into a tight log roll. Pinch the seam to seal the rolls. Next, cut the log into 12 equal pieces. (Tip: Cut the log in half, then cut each half, in half again, then cut into 3.)
  6. Place the rolls into a greased 9×13″ baking pan, cover with aluminum foil, and allow to rise for an additional 45-60 minutes. The rolls should be nice and puffy and fill your pan.
  7. Bake the Rolls: Preheat your oven to 375°F. Place the rolls into the oven and bake for 25-30 minutes until golden on top and cooked through.
  8. Make the Glaze: While the rolls bake, mix up the glaze. In a small bowl whisk together the powdered sugar and milk.
  9. Glaze the Rolls: Let the rolls cool slightly for 5 minutes. Then drizzle the glaze over top.
  10. Serve warm, enjoy!
  • Prep Time: 20 Minutes
  • Rise Time: 2 Hours
  • Cook Time: 30
  • Category: Breakfast, Brunch
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Roll
  • Calories: 250
  • Sugar: 12g
  • Sodium: 220mg
  • Fat: 9g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 45mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Air Fryer Apple Fritters

Air Fryer Apple Fritters

Posted on by Amy MS, RD, LDN

Air Fryer Apple Fritters

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Air Fryer Apple Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 20 minutes
  • Yield: 10–12 1x
  • Diet: Vegetarian
Print Recipe

Description

Air Fryer Apple Fritters are a lightened-up twist on the classic fall favorite—crispy on the outside, soft and fluffy inside, and made with wholesome ingredients. Each fritter packs 5g of protein and a boost of fiber for a more nourishing sweet treat. Perfect for a cozy breakfast, brunch, or healthier dessert made right in your air fryer!

Ingredients

Units Scale
  • 1 cup Greek Yogurt
  • 1 cup White Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 3 tbsp Maple Syrup
  • 2 Large Apples, diced small

Glaze

  • 1/2 cup Powdered Sugar
  • 1 tbsp Milk

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
  2. Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
  3. Fold in the diced apples to form a thick fritter dough.
  4. Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
  5. Scoop about ¼ cup mounds of batter into the air fryer basket (about 5–6 at a time, depending on the size of your air fryer).
  6. Air fry for 8 minutes. Then increase the temperature to 400 F and air fry for an additional 1-2 minutes until the tops are deep golden brown.
  7. While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
  8. Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
  • Prep Time: 10 Minutes
  • Cook Time: 10
  • Category: Breakfast, Dessert, Snack
  • Method: Air Fry
  • Cuisine: American

Nutrition

  • Serving Size: 1 fritter
  • Calories: 111
  • Sodium: 127mg
  • Fiber: 2g
  • Protein: 5g

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Chocolate Hazelnut Protein Granola (Easy & Healthy Recipe)

Chocolate Hazelnut Protein Granola (Easy & Healthy Recipe)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Chocolate Hazelnut Protein Granola (Easy & Healthy Recipe)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Hazelnut Protein Granola (Easy & Healthy Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Diet: Vegetarian
Print Recipe

Description

This Chocolate Hazelnut Protein Granola is made with hearty oats, crunchy hazelnuts, rich cocoa, and naturally sweetened with maple syrup. Packed with protein and simple, wholesome ingredients, it’s the perfect easy recipe for a healthy breakfast or snack.

Ingredients

Units Scale
  • 4 cups Old Fashioned Oats
  • 1 cup Hazelnuts, roughly chopped
  • 1/4 cup Protein Powder (I like Polar Joe)
  • 3 tbsp Coca Powder
  • 1/8 tsp Salt
  • 1/2 cup Coconut Oil or Grapeseed Oil
  • 1/2 cup Maple Syrup
  • 2 tsp Vanilla Extract
  • 1/4 cup Dark Chocolate Chips (Optional)

Instructions

  1. Preheat oven to 325° F. Place a silpat or parchment paper over a large sheet tray, set aside.
  2. To a food processor or blender, add the 1 cup hazelnuts and process until the nuts become a coarse meal texture.  
  3. Next, to a large mixing bowl add the oats, cocoa powder, hazelnuts, and salt. Stir together with a spatula and set aside.
  4. In a microwave safe bowl, melt the coconut oil. Or if you are using grapeseed oil, skip this step.
  5. Next, add the maple syrup, vanilla extract and protein powder. Whisk together to combine.
  6. Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
  7. Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring halfway through at around 12 minutes.
  8. After 25 minutes remove the granola from the oven. Place sheet tray on a wire rack and allow to cool completely.
  9. Add the dark chocolate chips (if using) and stir together. 
  10. Store the granola in an airtight container.
  11. Serve over Greek Yogurt with fruit or enjoy plain as a snack!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Breakfast, Snack, Meal Prep
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/12
  • Calories: 236
  • Sugar: 9g
  • Sodium: 71mg
  • Fat: 16g
  • Carbohydrates: 21g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Golden Turmeric & Apple Baked Oatmeal

Golden Turmeric & Apple Baked Oatmeal

Posted on by Amy MS, RD, LDN

Golden Turmeric & Apple Baked Oatmeal

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Golden Turmeric & Apple Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 40-50 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Golden Turmeric & Apple Baked Oatmeal is packed with anti-inflammatory ingredients like turmeric and walnuts, making it a nourishing, healthy breakfast. With its naturally sweet apple flavor and heart-healthy walnuts, this easy recipe is perfect for meal prep and fueling your day.

Ingredients

Units Scale

Dry Ingredients:

  • 2 1/2 cups Old Fashioned Oats
  • 1/3 cup Unsweetened Shredded Coconut
  • 2 tbsp Ground Flaxseed
  • 2 tsp Ground Turmeric
  • 3/4 tsp Ground Cinnamon
  • 1/2 tsp Ground Cardamom
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Baking Powder
  • Pinch Salt
  • 1/2 cup Walnuts, chopped

Wet Ingredients:

  • 1 1/2 cups Soy Milk
  • 1 Egg
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 Apple, diced

Instructions

  1. Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
  2. In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
  3. In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
  4. Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
  5. Bake for 30-40 minutes until the center of the oatmeal is set.
  6. Allow to cool for 10 minutes before digging in. Enjoy!
  7. For meal prep, portion the oatmeal out into 8 servings, place into containers, label and place into the refrigerator until you are ready to enjoy. To reheat, place 1 serving on a microwave safe dish, microwave for 30-60 seconds and top with a drizzle of maple syrup.
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Breakfast, Meal Prep
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 231
  • Sugar: 10g
  • Sodium: 131mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 126mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Air Fryer Cinnamon Raisin Bagels

Air Fryer Cinnamon Raisin Bagels

Posted on by Amy MS, RD, LDN

Air Fryer Cinnamon Raisin Bagels

Air Fryer Cinnamon Raisin Bagels

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Air Fryer Cinnamon Raisin Bagels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 22 minutes
  • Yield: 8 Bagels 1x
  • Diet: Vegetarian
Print Recipe

Description

These easy air fryer cinnamon raisin bagels are made with protein-packed Greek yogurt and a touch of honey for natural sweetness—no yeast or boiling needed! With warm cinnamon, chewy raisins, and a perfectly golden crust, they’re a wholesome breakfast or snack.

Ingredients

Units Scale
  • 2 cups Greek Yogurt
  • 1/4 cup Honey
  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Kosher Salt
  • 1/2 cup Raisins

Instructions

  1. Preheat air fryer to 325° F.
  2. In a large bowl add Greek yogurt and honey and stir with a spatula. (Alternatively, you can mix the dough in a stand mixer.)
  3. Next, add the flours, baking powder, cinnamon, and salt to the bowl and stir with the spatula until the dough comes together.
  4. Next add the raisins to the dough. Stir again to incorporate the raisins into the dough.
  5. Remove the dough from the bowl to a floured countertop and knead by hand a few times to full incorporate the yogurt into the flour.
  6. Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
  7. Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 12
  • Category: Breakfast
  • Method: Air Fryer
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bagel
  • Calories: 213
  • Sugar: 18g
  • Sodium: 354mg
  • Fat: 1g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 3mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Meal Prep Frozen Smoothie Packs

Meal Prep Frozen Smoothie Packs

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Meal Prep Frozen Smoothie Packs

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Meal Prep Frozen Smoothie Packs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
Print Recipe

Description

Streamline your mornings with these easy Meal Prep Frozen Smoothie Packs! Perfect for busy schedules, these packs combine fresh fruits, veggies, and other nutritious ingredients to create delicious smoothies in minutes—just blend and go. Ideal for a quick, healthy breakfast or snack!

Ingredients

Units Scale
  • 1 cup Greens (Spinach, Kale, Romaine etc)
  • 1 1/2 cups Fruit (Fresh or Frozen- whatever you like! (Mango, Pineapple, Berries etc)
  • Optional Dry Add-ins: Flaxseed, Chia Seeds, Protein Powder

To Mix Up Smoothies:

  • 1 1/2 – 2 cups Milk of Choice

Instructions

  1. To a large freezer bag or freezer safe container, add the greens, fruit and add-ins of your choice.
  2. Seal and store in the freezer until you are ready for a smoothie!
  3. To make the smoothie, add 1 1/2-2 cups of milk and the contents of your prepped smoothie bag.
  4. Blend until smooth. Enjoy!

Equipment

  • Prep Time: 5 Minutes
  • Category: Breakfast, Smoothie
  • Method: Blend
  • Cuisine: American

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Almond Coconut Granola

Almond Coconut Granola

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Almond Coconut Granola

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Coconut Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 12 Servings 1x
  • Diet: Vegan
Print Recipe

Description

Crunchy and flavorful, Almond Coconut Granola is a wholesome blend of nuts, coconut, and lightly sweetened oats. Perfect for breakfast, meal prep or snacking!

Ingredients

Units Scale
  • 4 cups Old Fashioned Oats
  • 1 cup Unsweetened Shredded Coconut
  • 1 1/2 cups Sliced Almonds
  • 1/2 cup Ground Flaxseed
  • 1 1/2 tsp Cinnamon
  • 1 tsp Cardamom
  • Pinch Salt
  • 1/2 cup Maple Syrup
  • 1/2 cup Coconut Oil
  • 2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract

Instructions

  1. Preheat oven to 325° F. Place a silpat or parchment paper over a large sheet tray, set aside.
  2. To a large mixing bowl add the oats, coconut, almonds, flaxseed, cinnamon, cardamom, and salt. Stir together with a spatula and set aside.
  3. In a microwave safe bowl, melt the coconut oil. Then add the maple syrup, vanilla extract and almond extract. Stir to combine.
  4. Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
  5. Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring halfway through at around 12 minutes.
  6. After 25 minutes remove the granola from the oven and using the back of a sturdy spatula, press the mixture down to help it clump together and create clusters. Allow to cool completely.
  7. Mix together and then allow the granola to cool before serving.
  8. Store the granola in an airtight container.
  9. Serve over Greek Yogurt or enjoy plain as a snack!

Equipment

  • Prep Time: 10 Minutes
  • Cook Time: 25
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/12
  • Calories: 348
  • Sugar: 10g
  • Sodium: 75mg
  • Fat: 26g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 7g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 12 Egg Bites 1x
  • Diet: Gluten Free
Print Recipe

Description

Start your day with Cheesy Veggie Egg Bites, a protein-packed breakfast loaded with fresh veggies and savory cheese. Perfect for meal prep or busy mornings!

Ingredients

Units Scale
  • 1 cup Cottage Cheese
  • 8 Eggs
  • 1 cup Veggies (suggestions: Diced Bell Pepper, Green Onion, Mushrooms, Spinach)
  • 1/2 cup Grated Cheddar Cheese
  • 1/2 tsp Kosher Salt
  • 1/4 tps Ground Black Pepper

Instructions

  1. Preheat oven to 350° F. Spray a muffin tin with nonstick spray and set on top of a large sheet tray, then set aside.
  2. To a blender, add the cottage cheese, eggs, salt and pepper.
  3. Blend on high until fairly smooth about 1-2 minutes.
  4. Then, pour the mixtures straight from your blender, evenly into your prepared muffin tin.
  5. To each muffin cup, add about 1 tablespoon of each veggie you have prepared.
  6. Then, add 1 tablespoon of cheddar cheese on top.
  7. Place the muffin tin into the oven and bake for 20-25 minutes until the eggs are fully set.
  8. Remove from the oven and allow muffin tin to cool on a wire rack for 5 minutes.
  9. After 5 minutes, remove the egg bites from the muffin tin and allow to cool fully on the wire rack.

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Egg Bite
  • Calories: 72
  • Sugar: 2g
  • Sodium: 210mg
  • Fat: 4g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 141mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Homemade Egg McMuffin (Thrive Muffin)

Homemade Egg McMuffin (Thrive Muffin)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Homemade Egg McMuffin (Thrive Muffin)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Egg McMuffin (Thrive Muffin)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 13 minutes
  • Yield: 1 1x
Print Recipe

Description

Skip the drive-thru and make breakfast at home with our delicious Egg McMuffin recipe—nicknamed “Thrive Muffins” by my kids for good reason! These homemade versions are not only tastier and quicker to prepare but also a healthier choice compared to fast food. Enjoy a scrumptious breakfast that’s fresh, nutritious, and made with love.

Ingredients

Units Scale
  • 1 Whole Wheat English Muffin
  • 1 Egg
  • 1 Slice Canadian Bacon
  • 10 grams Sharp Cheddar Cheese
  • 1/2 tbsp Olive Oil

Instructions

  1. Heat a large cast iron skillet over medium heat.
  2. Once the pan has heated up, add the olive oil.
  3. Spray a biscuit cutter that is the same size as your English Muffin with nonstick spray and place into the pan, top side down so that it sits flat in your pan.
  4. Split the English Muffin in half. Place each half cut side down into the heated pan with olive oil. Then add the Canadian bacon to the pan.
  5. Next, crack the egg into the center of the biscuit cutter. Cover with a small lid to speed up cooking time and get a perfectly cooked egg.
  6. After 2 minutes, flip the Canadian bacon and English Muffin.
  7. Then, using tongs or a pot holder, remove the lid from the egg (caution the lid is hot!). Use the tongs again to lift the biscuit cutter out of the pan, leaving the egg in the pan. Then, flip the egg over with a spatula to cook on the other side
  8. Place the cheese onto the top of the egg to allow the cheese to melt.
  9. After 2 more minutes of cooking, now it is time to plate!
  10. Using a spatula, move the English Muffin to a plate. Place the Canadian bacon on the bottom half of the muffin, then top with the egg and cheese and finally close the sandwich with the top of the muffin.

Equipment

  • Prep Time: 3 minutes
  • Cook Time: 10
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Sandwich
  • Calories: 331
  • Sugar: 2g
  • Sodium: 563mg
  • Fat: 17g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 206mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Apple Pie Overnight Oats

Apple Pie Overnight Oats

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Apple Pie Overnight Oats

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Pie Overnight Oats

Apple Pie Overnight Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Diet: Vegetarian
Print Recipe

Description

Apple Pie Overnight Oats have all the warm and comforting flavors of apple pie in wholesome overnight oats. The best meal prep breakfast!

Ingredients

Units Scale
  • 1/2 cup Soy Milk (Unsweetened)
  • 1/4 cup Greek Yogurt
  • 1/2 cup Old Fashioned Oats
  • 1 Tbsp Maple Syrup
  • 1/2 tsp Cinnamon
  • 1/2 cup Diced Apple

Topping:

  • 1 tsp Almond or Oat Flour
  • 1 tsp Maple Syrup
  • 1 tbsp Pecans, chopped

Instructions

  1. Add all the ingredients (except the toppings) to a mason jar or container with a lid. Stir together to fully mix.
  2. Pop a lid on the mason jar or container and place into the refrigerator overnight.
  3. The next morning, mix up the topping and add to the top of your oats. Enjoy!

Equipment

  • Prep Time: 5 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 401
  • Sugar: 31g
  • Sodium: 84mg
  • Fat: 10g
  • Carbohydrates: 65g
  • Fiber: 7g
  • Protein: 16g
  • Cholesterol: 3mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Easy Tofu Scramble

Easy Tofu Scramble

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Easy Tofu Scramble

Tofu Scramble
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tofu Scramble

Easy Tofu Scramble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 12 minutes
  • Yield: 2 Servings 1x
Print Recipe

Description

This easy tofu scramble is packed with protein and is a great way to start your day!

Ingredients

Scale
  • (1) Block Firm Tofu, 14 oz
  • 2 tsp Olive Oil
  • 2 tsp Nutritional Yeast
  • 3/4 tsp Ground Turmeric
  • 1/2 tsp Garlic Powder
  • l/4 tsp Onion Powder
  • Pinch Salt
  • Pinch Black Pepper
  • 1 tbsp Almond or Soy Milk, Unsweetened
  • Handful of Baby Spinach, (Optional)

Instructions

  1. Heat the olive oil in a pan over medium high heat. Add the drained tofu and crumble with a spatula or a fork right in the pan.
  2. Cook the tofu for 4-5 minutes, stirring frequently until most of the moisture is gone.
  3. Turn the pan down to medium and add the nutritional yeast, turmeric, garlic powder, onion powder, salt and pepper and then stir into the tofu. Continue to cook another 5 minutes.
  4. Add the spinach (if using) and 1 tbsp plant-based milk and cook for 1 more minute until the spinach starts to wilt.
  5. Transfer to a plate and serve with sourdough toast, fruit and enjoy!

Equipment

  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: 1
  • Calories: 260
  • Sugar: 0g
  • Sodium: 127mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Carrot Cake Quick Bread

Carrot Cake Quick Bread

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Carrot Cake Quick Bread

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot Cake Quick Bread

Carrot Cake Quick Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 1 hour
  • Diet: Vegetarian
Print Recipe

Description

Carrot Cake Quick Bread combines the flavors of classic carrot cake with a healthy twist. Packed with shredded carrots, warm spices, and a touch of sweetness, it’s the perfect treat for breakfast, snack time, or a light dessert!

Ingredients

Units Scale

Carrot Cake Bread:

  • 3/4 cup All Purpose Flour
  • 1/2 cup Oat Flour
  • 1/2 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cardamom (Optional)
  • 2 Tbsp Ground Flaxseed
  • 1/2 cup Olive Oil
  • 1/2 cup Honey
  • 1/2 cup Unsweetened Applesauce
  • 1 cup Grated Carrot
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/3 cup Walnuts, chopped

Icing Glaze:

  • 1/4 cup Powdered Sugar
  • 2 tsp Milk

Instructions

  1. Set out all ingredients and equipment needed for happy baking!
  2. Preheat oven to 325° F. Spray a bread pan with nonstick cooking spray and set aside.
  3. In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
  4. In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
  5. Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
  6. Add in the chopped walnuts to the batter.
  7. Pour the batter into prepared bread pan and bake for 40-50 minutes, until just browned around the edges and a toothpick comes out clean from the center. *Note! Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.*
  8. Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and carefully remove the bread from the pan.
  9. While the bread cools, prepare the glaze icing
  10. In a small bowl whisk together the powdered sugar and 2 tsp milk.
  11. Using a spoon, drizzle the icing over top of the bread.
  12. Slice into 1 inch sections and enjoy!

Equipment

Notes

  1. Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 233
  • Sugar: 13g
  • Sodium: 180mg
  • Fat: 11g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 27mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Breakfast Granola Cups

Breakfast Granola Cups

Posted on by Amy MS, RD, LDN

Breakfast Granola Cups

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Granola Cups

Breakfast Granola Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 8 cups 1x
Print Recipe

Description

Homemade granola cups are a wholesome and nutritious breakfast or snack. Fill them with Greek Yogurt and berries for more protein, antioxidants and flavor.

Ingredients

Units Scale
  • 2 cups Old Fashioned Oats
  • 1/4 cup Ground Flaxseed
  • 3/4 tsp Ground Cinnamon
  • 1/4 cup Maple Syrup
  • 1/4 cup + 1 tbsp Peanut Butter
  • 1 Egg White

Instructions

  1. Preheat oven to 350° F. Grease a muffin tin with nonstick spray or coconut oil, set aside.
  2. In a large bowl, combine the oats, flaxseed and cinnamon and stir together with a spatula.
  3. To a small microwave safe bowl, add the maple syrup and peanut butter. Microwave for 20-25 seconds just to soften the peanut butter so it is easy to stir.
  4. Next, pour the peanut butter mixture into the oat mixture. Stir together with a spatula, making sure that all dry ingredients are coated in the wet ingredients.
  5. Whisk the egg white with a fork until slightly frothy then pour into the oat mixture and stir together.
  6. Divide the oat mixture into 8 muffin cups. Using your fingers, press the the mixture into the muffin tin to form cup shapes. Continue with the remaining granola cups.
  7. Place muffin tin into the oven and bake for 15-18 minutes until the granola cups just start to turn golden brown.
  8. Allow the cups to cool in the muffin tin for at least 15 minutes. This is KEY, otherwise they will fall apart! Then, run a spatula or butter knife around the edge of each cup to gently release from the muffin tin.
  9. To serve, fill each cup with a spoonful of Greek Yogurt and top with fresh berries. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 194
  • Sugar: 8g
  • Sodium: 53mg
  • Fat: 8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Protein Pancakes

Protein Pancakes

Posted on by Amy MS, RD, LDN

Protein Pancakes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Protein Pancakes

Protein Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 6 Pancakes 1x
Print Recipe

Ingredients

Units Scale

Instructions

  1. In a large bowl, add the 1 cup pancake mix, egg and milk. Whisk together.
  2. Heat a griddle or large skillet over medium heat.
  3. Spray with nonstick spray. Drop spoonfuls of batter onto the pan so that you have 6 pancakes.
  4. Allow to cook for 2-3 minutes until bubbles begin to form on top of the pancakes.
  5. Flip the pancakes and allow to cook for another minute.
  6. Top with your favorite pancake toppings, fruit, maple syrup, peanut butter, and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 100
  • Sugar: 2g
  • Sodium: 160mg
  • Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 31mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Mediterranean Egg Wrap

Mediterranean Egg Wrap

Posted on by Amy MS, RD, LDN

Mediterranean Egg Wrap

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mediterranean Egg Wrap

Mediterranean Egg Wrap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 1 Serving 1x
Print Recipe

Description

This Mediterranean Egg Wrap is a mix between an omelet and a breakfast burrito but it is so much better than both of those! Plus, it packs in 31 grams of protein per serving!

Ingredients

Units Scale
  • 3 Eggs
  • 1 Tbsp Greek Yogurt
  • 2 Tbsp Unsweetened Soy Milk
  • 2 tsp Olive Oil
  • 3 Tbsp Red Bell Pepper, diced
  • 1 oz Baby Bella Mushrooms
  • 1/4 cup Raw Baby Spinach
  • 3/4 oz Cheddar Cheese, grated
  • 1 Whole Wheat Tortilla

Instructions

  1. Heat a nonstick skillet to medium heat. Add 2 tsp olive oil.
  2. When the pan is heated up, add the peppers and mushrooms and sautee for 1-2 minutes until the mushrooms are nicely browned.
  3. Next add a handful of spinach and sautee for 1 minute.
  4. While the spinach and veggies cook, whisk up the eggs, milk, Greek Yogurt and salt and pepper in a bowl.
  5. Then, pour the egg into the pan, over top of the veggies. Give the pan a little shake to spread the eggs out evenly.
  6. Place the tortilla on top of the egg mixture and allow to cook for 4-5 minutes.
  7. After 5 minutes, run your spatula around the outside edge of the egg to make sure it will easily release and that it is cooked through.
  8. Using a large spatula, flip the mixture over so that the tortilla is now on the bottom. Add the grated cheese and allow the tortilla to brown for 1 minute.
  9. Finally, roll or fold the tortilla egg up. I find that folding into thirds like a letter works well. Then, give the roll up a little press with your spatula to fully crisp the bottom.
  10. Now, slide it onto a plate, cut in half on a diagonal and dig in!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 461
  • Sugar: 2g
  • Sodium: 364
  • Fat: 25g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 31g
  • Cholesterol: 580mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
High-Protein Almond Joy Overnight Oats

High-Protein Almond Joy Overnight Oats

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

High-Protein Almond Joy Overnight Oats

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High Protein Almond Joy Overnight Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 1 Serving 1x
Print Recipe

Description

Packed with 28 grams of protein, (and no protein powder!) these overnight oats will fill you up and leave you satisfied!

Ingredients

Units Scale
  • 1/2 cup Unsweetened Soy Milk
  • 1/4 cup Greek Yogurt
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Almond Butter
  • 1/8 tsp Almond Extract
  • 3 Tbsp Hemp Hearts
  • 1/2 cup Old Fashioned Oats
  • 1 Tbsp Semi-Sweet Mini Chocolate Chips
  • 1 tsp Unsweetened Shredded Coconut
  • 1 tsp Sliced Almonds

Instructions

  1. Add all the ingredients (except the coconut and slice almonds) into a mason jar. Give the mixture a thorough mix with a spoon.
  2. Pop a lid onto the jar and place it into the refrigerator overnight.
  3. The next morning, top with the coconut and sliced almonds. Enjoy!

Equipment

  • Prep Time: 5 minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 635
  • Sugar: 25g
  • Sodium: 31mg
  • Fat: 34mg
  • Carbohydrates: 61g
  • Fiber: 11g
  • Protein: 28g
  • Cholesterol: 3mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Gingerbread Granola

Gingerbread Granola

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Gingerbread Granola

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gingerbread Granola

Gingerbread Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 10 Servings 1x
Print Recipe

Description

Gingerbread Granola is a festive and easy breakfast to start your day with fiber and nutrients!

Ingredients

Units Scale
  • 3 3/4 cups Old Fashioned Oats
  • 1 tbsp Ground Flaxseed
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Allspice
  • 1 Pinch Ground Cloves
  • 1/4 tsp Salt
  • 1 cup Pecans
  • 1/2 cup Sliced Almonds
  • 1/4 cup Coconut Oil, Melted
  • 1/2 cup Maple Syrup
  • 2 Tbsp Molasses
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat your oven to 325° F. Line a large sheet tray with a silapt or parchment paper and set aside.
  2. To a large bowl, add the oats, flaxseed, spices, salt and nuts. Mix together with a spatula.
  3. In a medium size bowl, add the coconut oil, maple syrup, molasses and vanilla extract. Whisk together to combine.
  4. Pour the liquid ingredients into the bowl of the oats and use your spatula to combine all the ingredients.
  5. Pour the granola onto your lined sheet tray and then spread it out evenly with your spatula.
  6. Bake for 25 minutes total, stirring every 10 minutes. Bake 10 minutes, remove from the oven and stir. Then bake for another 10 minutes, stir again and then bake for a final 5 minutes.
  7. After it is done baking, use the back of a spatula to press the granola down to create granola clusters.
  8. Allow to cool for at least 15 minutes.
  9. Serve over Greek Yogurt and berries, or as a snack, enjoy!

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 326
  • Sugar: 13g
  • Sodium: 60mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Carbohydrates: 37g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Devin’s Breakfast Waffles

Devin’s Breakfast Waffles

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Devin’s Breakfast Waffles

Devin's Waffles
Devin’s Waffles
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Devin's Waffles

Devin’s Breakfast Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 14 1x
Print Recipe

Description

Every Sunday my husband Devin makes a batch of these waffles for our family’s breakfasts. It started when my twins were little and the tradition continues, 7 years later! These waffles are delicious and filing, I know you will enjoy!

Ingredients

Units Scale
Dry Ingredients
 
  • 2 cups All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 cup Oat Flour
  • 4 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 1/2 cup Vanilla Protein Powder
Wet Ingredients
 
  • 8 Eggs (Separated)
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla Extract
  • 8 tbsp Unsalted Butter
  • 4 cups Buttermilk

Instructions

  1. In a large mixing bowl combine all dry ingredients.
  2. Melt butter. Either in the microwave or in small saucepan on the stove top. Set aside.
  3. Separate your eggs. Place the yolks in a medium size mixing bowl and the egg whites into the bowl of a stand or hand mixer.
  4. Add 1/4 cup sugar to egg yolks. Whisk vigorously until yolks turn a pale yellow color.
  5. Whisk the vanilla extract into the egg yolks and sugar. Next slowly stream in the melted butter, whisking as you add. Whisk in the buttermilk and then set bowl aside.
  6. Using your mixer with the whisk attachment, whisk the egg whites until stiff peaks are formed.
  7. Add the wet ingredients to the dry ingredients and whisk until smooth. Do not over mix.
  8. Gently fold the egg whites into the batter.
  9. Preheat your waffle iron.
  10. Once the waffle iron is ready, spray with nonstick spray and scoop 1/2 cup of batter into waffle iron and cook according to your waffle maker instructions.
  11. Serve hot with flaxseed, maple syrup and fruit, enjoy!

Equipment

  • Prep Time: 15
  • Cook Time: 15
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Nutrition

  • Serving Size: 1 Waffle
  • Calories: 284
  • Sugar: 6g
  • Sodium: 518mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 131mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Protein Pancake Mix (Homemade Kodiak Pancake Mix)

Protein Pancake Mix (Homemade Kodiak Pancake Mix)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Protein Pancake Mix (Homemade Kodiak Pancake Mix)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Protein Pancake Mix (Homemade Kodiak Pancake Mix)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
Print Recipe

Description

Make Your Own Homemade Kodiak Pancake Mix!
With just a few simple ingredients, you can stock your pantry with this easy, protein-packed mix. Perfect for fluffy, flavorful, and filling pancakes whenever the craving hits—no box needed!

Ingredients

Units Scale
To Make the Mix
  • 1 cup Oat Flour
  • 1 1/2 cups Whole Wheat Flour
  • 1 cup Vanilla Protein Powder
  • 1 tbsp Brown Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
Ready to cook up some Protein Pancakes? Click here for the recipe!

Instructions

  1. Grind the Oats: In the bowl of a food processor, process the oats until they are finely ground into oat flour.
  2. Mix the dry ingredients: In a large mixing bowl combine the oat flour, whole wheat flour, protein powder, brown sugar, baking powder, cinnamon and salt. Whisk everything together until well combined.
  3. Store: Transfer the pancake mix to an airtight container. Seal tightly and store in a cool, dry place until you are ready to mix up some protein pancakes!

Equipment

Notes

Head over to the Protein Pancake Recipe to whip up a batch of yummy pancakes!

  • Prep Time: 5
  • Category: Breakfast
  • Cuisine: American

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Sunrise Tropical Smoothie

Sunrise Tropical Smoothie

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Sunrise Tropical Smoothie

Sunrise Tropical Smoothie
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sunrise Tropical Smoothie

Sunrise Tropical Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Sunrise Tropical Smoothie is a quick, refreshing blend of tropical fruit, spinach, and protein powder that makes a bright, nourishing start to your day. It’s naturally sweet, packed with nutrients, and comes together in minutes for an easy breakfast or snack.

Ingredients

Scale
  • 2 cups Frozen Tropical Fruit (Such as Pineapple, Mango, Strawberry, Peach)
  • 2 cups Almond Milk (or your preferred milk)
  • 1 cup Raw Baby Spinach
  • 1/4 cup Vanilla Protein Powder

Instructions

  1. Add all ingredients to blender. Blend until smooth. Enjoy!

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 5
  • Category: Breakfast, Sides, Smoothie, Snack
  • Method: Blender

Nutrition

  • Serving Size: 1/4
  • Calories: 208
  • Sugar: 7g
  • Sodium: 106mg
  • Fat: 4g
  • Saturated Fat: 2.5g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 1mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Triple Berry Dutch Baby

Triple Berry Dutch Baby

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Triple Berry Dutch Baby

Triple Berry Dutch Baby
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Triple Berry Dutch Baby

Triple Berry Dutch Baby

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 23 minutes
  • Yield: 6 1x
Print Recipe

Description

This Triple Berry Dutch Baby is packed with antioxidants and is a show-stopper breakfast, perfect for weekend mornings.

Ingredients

Units Scale
  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Unsweetened Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Whole Wheat Flour
  • 3 tbsp Unsalted Butter
  • 1 1/2 cups Mix Berries (Blueberries, Blackberries, Raspberries)

Instructions

  1. Preheat your oven to 425° F
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and cook until melted. Then turn off heat to pan.
  3. In a medium sized bowl, add the eggs and whisk so the eggs are fully broken down. The sugar, lemon zest and salt. Whisk vigorously until mixture becomes slightly foamy on top.
  4. Next, add the almond milk to the bowl and whisk.
  5. Add the flours and whisk again to combine batter.
  6. Pour the mixture into your pan with melted butter. Top with mixed berries, spread them out so that each bite will get berries!
  7. Place into the oven and bake for 18-22 minutes until nicely golden brown.
  8. Sprinkle powdered sugar over top, slice and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 18
  • Category: Breakfast
  • Method: Bake
  • Cuisine: German

Nutrition

  • Serving Size: 1/6
  • Calories: 197
  • Sugar: 13
  • Sodium: 80
  • Fat: 9
  • Saturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 108

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Sunrise Banana Pancakes

Sunrise Banana Pancakes

Posted on by Amy MS, RD, LDN

Sunrise Banana Pancakes

Sunrise Banana Pancakes
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sunrise Banana Pancakes

Sunrise Banana Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12 Servings 1x
Print Recipe

Description

Sunrise Banana Pancakes are the perfect healthy weekend breakfast! Filled with fiber and potassium, plus the anti-inflammatory benefits of turmeric, top with a little maple syrup and enjoy!

Ingredients

Scale
  • 2 Ripe Bananas
  • 2 Eggs
  • 1 cup Almond Milk
  • 2 cups Oat Flour
  • 3 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Turmeric
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tbsp Maple Syrup

Instructions

  1. Add all ingredients into a blender and blend until smooth.
  2. Allow the batter to sit for 5 minutes while you heat up your pan or griddle. (Oats absorb moisture!)
  3. Preheat a griddle to 325° F or a skillet to medium heat. Spray your pan with nonstick spray, or alternatively add 1 tbsp butter or oil to pan.
  4. Pour 1/4 cup of batter onto griddle or pan, then, leaving about 1-inch between, make additional pancakes to fit within your pan.
  5. Allow pancakes to cook 1-2 minutes until the bubbles that have formed on top begin to burst. Then flip and allow to cook an additional 1 to 2 minutes.
  6. Remove pancakes from pan and serve immediately. Or, place on a sheet tray and keep warm in a 180° F oven until you are ready to serve. Enjoy!
 
  • Prep Time: 5
  • Cook Time: 15
  • Category: Anti-Inflammatory, Breakfast, Snack
  • Method: Griddle
  • Cuisine: American, Mediterranean

Nutrition

  • Serving Size: 2
  • Calories: 220
  • Sugar: 8g
  • Sodium: 6mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 62mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Blueberry Dutch Baby

Blueberry Dutch Baby

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Blueberry Dutch Baby

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Dutch Baby

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Blueberry Dutch Baby is a pillowy pancake bursting with antioxidant-rich blueberries and a hint of lemon.

Ingredients

Scale
  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Oat, Almond or Wheat Flour (may also sub more AP Flour)
  • 3 tbsp Butter
  • 1 1/2 cups Blueberries (can use fresh or frozen)

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and melt.
  3. In a medium sized bowl, whisk the eggs so they are nicely mixed together.
  4. Add the sugar, lemon zest and salt. Whisk until mixture becomes slightly foamy on top.
  5. To the bowl, whisk in the almond milk.
  6. Next whisk in the flours until just combined.
  7. Pour the mixture into your pan with melted butter.
  8. Add the blueberries to the top of the mixture, spreading them evenly.
  9. Bake at 425° F for 18-22 minutes until nicely golden brown. Remove from the oven and allow to cool slightly.
  10. Sprinkle powdered sugar over top, slice and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 20
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: German

Nutrition

  • Serving Size: 1/6
  • Calories: 202
  • Sugar: 15g
  • Sodium: 105mg
  • Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes