These aren’t recipes, per say, but today I am sharing 12 Whole 30 breakfast ideas. I think breakfast can be the hardest part of Whole 30, simply because when I think “Whole 30” I think meat and veggies. To be completely honest, I rarely ever want meat or veggies in the morning. Sometimes even eggs don’t sound good. So, for anyone else looking for some alternative Whole 30 breakfast ideas here we go:
Plates like this are perfect because they require little to no cooking. Everything can be prepped ahead of time (berries washed, eggs boiled, carrots cut) and you can simply thrown it on a plate and eat. This meal consisted of fresh blueberries and raspberries, brazil nuts, pecans, pumpkin seeds, carrots and soft boiled eggs. To add some variety, mix up the type of berries/fruit, add different nuts and seeds and perhaps swap out the carrots for another type of raw veggie like snap peas.
Plantains fried, baked or air-dried have been a life saver for me during this Whole 30. My favorite way to cook them is on a frying pan with a good serving of coconut oil and a dash of pink salt and cinnamon. Pairing them with a couple hard boiled eggs is a good way to add some protein and more healthy fats.
If you prefer a sweeter, higher carb breakfast, then this is definitely something to try. Bake a sweet potato (any variety) and top with nut butter, berries, nuts and seeds. This particular plate has half a baked white sweet potato, fresh raspberries, tahini, crushed pecans, coconut flakes and avocado.
This frozen berry bowl is almost like cereal, but but much more filling and full of flavor (at least in my opinion). Simply put frozen berries in a bowl, pour almond milk over the top and add your choice of nuts and seeds. This bowl contains frozen blueberries, almond milk, pumpkin seeds, coconut flakes, cinnamon and a bit of bee pollen.
Although I’m not usually in the mood for meat and veggies at breakfast, a breakfast salad like the one shown above can be appealing from time to time. For me, if I decide to eat veggies in the morning, then I make them a smaller portion of my meal like this plate. This breakfast salad has a handful of chopped spinach, a little carrot, blueberries, avocado, a small portion of leftover steak, sweet potato and an egg. Using meat and veggies as “seasonings” rather than the main focus of breakfast can be useful if your goal is to get in veggies at every meal but you cannot stomach a lot.
Eggs have been my go-to when I’m in need of a quick meal. They can be cooked many ways so that you don’t get bored and feel like you’re eating the same thing over and over. I like pairing eggs with something starchy like squash or potato. This particular plate has 2 eggs fried in coconut oil (with a bit of spinach), avocado and leftover roasted delicata squash.
Leftover veggies and nuts are another combination (besides egg and potato) that I love. A meal like this can be thrown together quickly so long as you have leftovers available. Food prep is key if you are short on time in the morning. And when all else fails, RXBARs are a great option. I keep these on hand year round for a quick, satisfying snack option. My favorite flavor is the blueberry 😉
Snack plates and salads are a great way to explore new flavor combinations. Like pairing that sweet potato with some grass fed biltong, nuts and strawberries. I always thought adding fruit to a salad was strange, but surprisingly, it tastes great. For me, fruit adds enough moisture and sweetness to the dry, sometimes bitter taste of greens. Also, meats like this biltong are a convenient way to add protein to your meal without having to cook.
Smoothies are not recommended on the Whole 30, but I see nothing wrong with eating one occasionally, especially if you add the right ingredients. One of my favorite smoothie combinations: half an avocado, handful of spinach, half a small zucchini, about half a cup of steamed then frozen cauliflower, blueberries, half a banana, collagen and almond milk. Coconut cream, coconut milk, cinnamon, frozen mango, and nut butter are great additions as well.
This bowl is similar to the Frozen Berry Bowl listed above, but contains coconut cream instead of almond milk. Toppings include: sunflower seed butter, macadamia nuts, dried apples and cinnamon.
Omelets are another great way to eat eggs. This omelet has 1 egg + egg whites, dried fennel and Trader Joe’s Everything But the Bagel Seasoning. Potato and sweet potato toast slathered with nut butter (or avocado) are a satisfying alternative to toast. You can top these Whole 30 approved toasts with anything that you put on the “real” thing.
Lastly, baked apples. There are many ways to bake an apple, but my favorite way is to: chop apple and spread over lined baking sheet, drizzle with coconut oil, cinnamon and a touch of pink salt, then bake in oven at 350 degrees for 20 minutes (timing will vary slightly depending on how small you slice the apple and how soft you want it to be). This also makes for a great Whole 30 approved treat if you are in need of something sweet.
Any of these ideas would obviously work for lunch, dinner or a snack too, but these are the usual suspects appearing on my morning plate.
Have you ever completed a Whole 30? What was your favorite breakfast?