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Is breakfast actually the most important meal of the day?


And no.

Wait, what?? How can that be?

For years, we have always heard that saying. And to some extent, it definitely is true.

But what most fail to mention is that “breakfast” is the most important meal that can be had at ANY time of the day.

The true importance simple comes from it being the FIRST thing you put in your body to feed your gut that day – which then dictates the types of food you will crave for the remainder of the day!

So if you start healthy and strong, you are feeding your gut – all while setting yourself up for success for the long run!

But let’s make it tasty and add a little jazz to our anti inflammatory meals – hang with me and I’ll show you my all time favorite breakfasts that keep my gut healthy and happy!

Anti Inflammatory Diet: What Is It? Why Should We Follow It?

Anti inflammatory is not a fad, like so many other diets seem to be these days. 

And that’s what’s so cool about eating anti inflammatory foods – they’re REAL and incredibly healthy for you. 

There’s not going to be a debate in history as to whether or not this is better for you or that (kind of like the carbs versus fats argument) when it comes to anti inflammatory foods.

This is because of how naturally holistic these foods are for our bodies – and how high in nutrients they are, providing us with an incredible source of energy. 

And because these foods are so natural (not artificially concocted in a factory) our digestive systems can break them down with ease.

This allows our gut health to restore itself, and push away the unwanted side effects of an unhealthy gut. 

(And not to mention, ever since I started this, I don’t count my calories and love what I eat and how much I get to eat of it!)

For more information and guidance for an anti inflammatory diet, be sure to check out the following:

Anti Inflammatory Breakfast: Kickstart Your Day Right!

Starting your day by making sure your first meal leaves you feeling full (but not bloated), energized, and mentally primed is so important to conquer your day ahead.

This helps to design a day of productivity ahead, and without digestive distress either.

So let’s jump into some of the best recipes I have found!

Note: These are not my recipes so I will tag where I have found them.

1. Almond Butter Banana Oatmeal

  • 1 banana
  • 1-2 tablespoons almond butter
  • 1 cup gluten free oats
  • 1 tsp cinnamon
  • 1 pinch of sea salt (not table salt)
  • 1 tablespoon chia seeds
  • 1 cup water

Heat 1 cup of water over a medium-hot stove. Add all dry ingredients and stir over heat for 8 minutes. Top with your favorite, anti-inflammatory toppings (nuts, drizzled almond butter, banana slices, etc.) and enjoy!

Kudos to: Eating Bird Food

2. Banana Almond Oat Pancakes

  • 1 banana
  • 1/4 cup gluten free oats
  • 2 eggs
  • 1 spoonful of almond butter
  • 1 pinch of cinnamon
  • 1 pinch of sea salt

Mash the banana in a bowl using a fork. Add in the eggs, oats, cinnamon, and salt.

Spray a cooking pan and heat pancakes over low medium heat. Top with anti-inflammatory toppings and enjoy!

Kudos to: Meaningful Eats

3. Acai Smoothie Bowl

  • 10 ounces frozen fruit (about 2 1/2 cups)
  • 1 frozen banana
  • 3-4 tablespoons almond milk
  • 1/2 tsp vanilla extract
  • 1-2 tablespoons of organic honey or maple syrup (optional)

Combine all ingredients in a blender. A blender with a handheld masher is best for this smoothie bowl, as it helps to prevent needing to add more liquid in order to blend.

Dish out (this recipe makes two servings) and top with chia seeds, acai powder (this is an awesome superfood!), nut butter, or fresh fruit.

Kudos to: Joy Food Sunshine

4. Loaded Gluten Free Test

  • Amaranth Bread (can be purchased at stores)
    • Any healthy gluten free bread would work – my favorite is Three Bakers Golden Flax
  • Your favorite toppings
    • Avocado and egg whites
    • Spinach and avocado
    • Cashew cheese and sesame seeds
    • Almond butter and berries
    • Cashew butter and cacao nibs
    • Tahini and dates
    • Any nut butter and fresh fruit
    • hummus and steamed spinach
    • Coconut butter and berries
    • Chickpea scramble (see next page)

Kudos to: Running on Real Food

5. Chickpea Scrambled Stuffed Sweet Potato with Kale

For the chickpea scramble:

  • 2 cups (or one 19 ounce can) chickpeas
  • 1/2 small onion, diced
  • 4 cloves garlic, minced
  • 1 tsp turmeric
  • 1/2 tsp sea salt
  • A bit of water, vegetable stock, or avocado oil
  1. Add the onions and garlic to a pan and cook over medium heat with a bit of water until softened (3 – 4 minutes)
  2. Add in the chickpeas, salt, turmeric, and a little bit of water (or veg stock/avocado oil)
  3. Cook and stir for about 10 minutes, adding water as needed to prevent from drying out.
  4. Use the back of a wooden spoon to smash the chickpeas, leaving about 1/3 of them whole. Scramble for texture.

For the sauteed kale:

  • 1 bunch of kale, de-stemmed and chopped into small bits
  • A bit of water or vegetable stock
  • optional: diced onion and minced garlic
  1. Add the kale to a pan with some water, vegetable stock or avocado oil and cook over medium heat until soft.
  2. Toss in some diced onion and garlic if you choose.

Stuffed Sweet Potato:

  • 1 small sweet potato (per person)
  • 1/4 – 1/2 avocado per person
  1. Take the baked sweet potatoes and slice down the middle, adding in the avocado, chickpea scramble, and sauteed kale.
  2. Let cool and enjoy!

Kudos to: Running on Real Food

6. No Bake Chocolate Chia Energy Bars

  • 1 ½ cups pitted dates
  • 1/3 cup raw cacoa powder
  • 1/2 cup whole chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 cup raw walnut pieces
  • 1/2 cup cocoa nibs
  • 1/2 cup gluten free oats
  • 1 tsp vanilla extract
  • 1/3 tsp unrefined sea salt
  1. Blend dates in a food processor until they are pureed into a paste form.
  2. Add in walnuts and mix well.
  3. Add in the remainder of the ingredients and mix until a thick dough forms.
  4. Line a baking pan with parchment paper.
  5. Using your hands, firmly press the dough into the pan – spreading to all corners.
  6. Freeze for a few hours or overnight.
  7. Remove from freezer and cut into 14 bars.
  8. Store in an air-tight container in the fridge.

This comes from one of my favorite recipe blogs!

Here I get a lot of recipes that are plant – based, made from real ingredients, and keep to my love for simplicity!

Check out Running on Real Food! It’s amazing!

7. Apple Cinnamon Oatmeal Breakfast Cookies

  • 2 ripe bananas
  • 2 and 1/2 cup gluten free oats
  • 1 cup nut butter (cashew or almond)
  • 1/2 cup chopped pecans, almonds, or walnuts
  • 1/3 cup organic maple syrup 
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup apple (peeled and diced)
  1. Preheat oven to 325 degrees Fahrenheit
  2. Line a baking sheet with parchment paper
  3. Combine all ingredients in a mixing bowl using a rubber spatula or wooden spoon.
  4. Scoop out 1/4 cup of the dough and use the palm of your hand to press down on parchment paper.
  5. Bake for 19 – 22 minutes or until lightly browned.
  6. Allow to cool for 5 – 10 minutes and transfer to a wire rack to continue to cool.
  7. Serve or store in an airtight container at room temperature

Kudos to: Dr. Seeds

8. Spinach and Feta Frittata

(If you have a sensitivity to eggs or cheese, this may not be the best recipe for you.)

  • 1 tsp olive oil
  • 1/2 small onion
  • 1 tsp garlic
  • A handful of baby spinach
  • 4 eggs
  • 1/2 cup crumbled feta cheese
  1. Cook the onion over medium to high heat and until brown
  2. Add the spinach until it wilts – then remove from the heat to cool
  3. Whip the eggs in a bowl, adding in the spinach, onion, and feta.
  4. Stir over medium heat until the mix begins to set. Remove while the mix is still runny.
  5. Put the frying pan in a hot oven for two to three minutes and bake until golden brown. You can use a fork to check.

Kudos to: What Molly Made

9. Banana Chocolate Chip Muffins

  • 3 Eggs
  • 1/2 cup of egg whites
  • 1 banana
  • 5 Tbsp of Coconut Flour
  • 1 tbsp of coconut oil 
  • 1 tsp baking powder
  • 1 tbsp of cacao nibs (optional)
  • Pinch of cinnamon
  • Sprinkle of honey
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Place the muffin paper cups into the pan and lightly spray
  3. Mash the banana in a bowl
  4. Add the eggs
  5. Add in the remainder of the ingredients and mix everything together
  6. Spoon batter into muffin cups
  7. Sprinkle hemp seeds on top (optional)
  8. Bake for 25 minutes (or until fork inserted in the center comes out clean!)

Kudos to: Coach Sofia

10. Easy Overnight Oats

As the base:

  • 1/2 cup gluten free oats
  • 1/2 cup nut milk

For the Banana Bread:

  • 1/2 mashed banana
  • 2 tablespoons pecans or walnuts
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Dash of sea salt
  • 1 tablespoon of ground flax
  • 2 tsp organic maple syrup

For the Blueberry Muffin:

  • 1/4 cup blueberries
  • 1 tablespoon cashew or almond butter
  • 2 tsp organic maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon chia seeds
  • Dash of sea salt

For the Almond Joy:

  • 2 tablespoons of shredded coconut, unsweetened
  • 1 tablespoon of sliced almonds
  • 1 tablespoon of cacao nibs
  • 1 tsp chia seeds
  • 1/2 teaspoon vanilla
  • small drop of almond extract
  • dash of sea salt
  1. Combine all ingredients the night before.
  2. Stir well.
  3. Let sit overnight.
  4. Serve hot or cold the next day – may need a splash of milk!

Kudos to: Lemon and Zest

More Anti Inflammatory Breakfast Ideas!

For years now I have used Your Super, which is an incredible resource for skyrocketing your nutrient absorption – which works to heal the small intestine and increase energy, boost metabolisms, lose weight, reduce bloating and inflammation, and so much more.

These are some of my favorite recipes I have used from their site!

Let me know below which ones are your favorites!!

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