Healthy Breakfast Meal Prep Ideas | New Year 2018

Watch "Better Than Takeout" on The Food Network YouTube Channel Here: http://bit.ly/BetterThanTakeout Click here to SUBSCRIBE: http://bit.ly/1dn24vP Healthy Meal Plan 2018 eBook Available Now: http://bit.ly/HMP2018 Meal Plan eBook Bundle Includes Meal Plan 2017 eBook + Meal Plan 2018 eBook: http://bit.ly/HMPBUNDLE Favorite Items: http://amzn.to/2qTillc Facebook: http://ift.tt/1KFsgwB Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://ift.tt/VrBnOo Blog: http://ift.tt/1w0vGCo More eBooks: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Kale & Sweet Potato Servings: 1 Cal: 499 Sautéed Kale 1 tsp olive oil 1 garlic cloves, thinly sliced 4 cups chopped kale 1/4 cup vegetable stock 1 tsp balsamic vinegar (optional) 1/4 tsp red pepper flakes Salt & freshly cracked black pepper Heat oil in a large skillet over medium-high heat. Add garlic, & cook until fragrant. Add kale & cook for another minute. Add vegetable stock, balsamic vinegar & chili flakes & continue to cook until kale has wilted, about 5 min. Season with salt & pepper to taste. Serve immediately or store in refrigerator for up to 5 days. Sides 1 boiled egg 2 tsps tahini Roasted Sweet Potatoes 1 cup sweet potato, diced 1 tsp olive oil 1/4 tsp smoked paprika 1/2 tsp chopped fresh rosemary Sea salt & freshly cracked black pepper Preheat oven to 400ºF. Place sweet potato on a parchment lined baking sheet. Drizzle with oil & season with smoked paprika, rosemary & salt & pepper to taste. Bake until sweet potatoes have softened & are lightly golden, about 20 to 25 min. Easy Egg Frittatas Servings: 3 Cal: 420 Asparagus Mini Frittatas 6 large eggs 2 Tbsps 2% milk 1 cup lightly steamed chopped asparagus 1/2 cup shredded Swiss cheese 1 Tbsp chopped chives Sea salt & freshly cracked black pepper Preheat oven to 375ºF. In a large bowl or measuring cup, whisk together eggs & milk. Season with salt & pepper to taste. Set aside. Line or grease a 6-cup muffin tin. Divide asparagus, swiss cheese & chives evenly between muffin cups. Fill each muffin cup with egg mixture. Bake until eggs have set & tops are lightly golden, about 15 to 20 min. Salad 3 cup arugula 1 cup diced cucumber 1 cup halved cherry tomatoes 1/4 cup sliced red onion 1/4 cup white wine vinaigrette Sides 1/2 cup cubed cheddar cheese Baked Oatmeal & Apple Chips Servings: 4 Cal: 599 Banana Nut Baked Oatmeal 1/2 cup mashed banana 1 1/2 cups old fashioned rolled oats 1/4 cup brown sugar 1/2 tsp ground cinnamon 1 tsps baking powder 1 tsp vanilla extract 1/2 cup 2% milk 1 egg 1/2 cup chopped walnuts or pecans Preheat oven to 375ºF & line or grease a 12 cup muffin tin. Set aside. In a large bowl, combine all of the ingredients together. Scoop batter into prepared muffin tin. Bake until mixture has completely set & is lightly golden, about 30 min. Apple Chips 5 apple, thinly sliced 1 tsp ground cinnamon Preheat oven to 225ºF. Arrange apple slices on a parchment lined baking sheet. Sprinkle with cinnamon. Bake until apples begin to dehydrate, about 1 to 2 hours. Flip apples & continue to bake until they are completely crisp. Sides 1 cup trail mix Protein-Packed Parfait Servings: 1 Cal: 571 Parfait Ingredients 1 cup vanilla Greek yogurt 2 Tbsps chopped almonds Quinoa Salad 1/2 cup cooked quinoa 1/2 cup mixed berries 1 tsp chia seeds 1/8 tsp ground cinnamon 1 tsp maple syrup In a large bowl, toss together quinoa, mixed berries, chia seeds, cinnamon & maple syrup. Vegan Tofu Scramble Servings: 1 Cal: 413 Tofu Scramble 1 Tbsp olive oil 1/4 cup diced red pepper 1/4 cup small broccoli florets 1 cup crumbled extra firm tofu 1/2 tsp ground turmeric 1/2 tsp garlic powder 1/8 tsp red pepper flakes (optional) 1 tsp soy sauce 1 green onion, sliced Sea salt & freshly cracked black pepper Heat oil in a large skillet over medium-high heat. Add red pepper & broccoli. Cook until red pepper starts to soften, about 1 to 2 min. Add tofu, turmeric, garlic powder & red pepper flakes. Season with soy sauce. Cook until vegetables have softened & excess liquid from tofu has been released, about 2 to 3 min. Garnish with green onion. Roasted Potatoes 1 cup quartered baby potatoes 1 tsp olive oil 1/2 tsp garlic powder 1/2 tsp fresh thyme Sea salt & freshly cracked black pepper Preheat oven to 400ºF. Place potatoes onto a parchment lined baking sheet. Drizzle with olive oil & sprinkle with garlic powder, thyme, salt & pepper. Bake until potatoes have softened & are golden, about 20-25 min. *SOME links provided are affiliate