6 Easy Ways To Make Breakfast Healthier

If you’ve been watching my Instagram stories, you might’ve seen some of the ways Adam and I have been whipping up easy meals. Adam is definitely the breakfast pro of the house – I wish we had time to sit down to a long, homecooked meal every single morning! But with two demanding jobs and even more demanding little ones, and the desire to be as healthy as we can be, we don’t opt for the classic American breakfast every day. These 6 swaps check all the boxes – cheap, healthy, easy and best of all, satisfying!

Swaps for a Healthier Breakfast - Tamera Mowry

Breakfast 1) Instead of dressing up your morning toast with regular ol’ butter, use almond butter or avocado. Both do a great job of keeping you fuller longer with healthy fats and protein, so you’re getting a few added benefits. There’s some evidence to suggest that almond butter is healthier than classic peanut butter, but PB is much more wallet friendly if you’re on a budget. Plus, if you go the nut butter route, you can make this morning snack even healthier by slicing up an apple to use as a base, rather than toast.

Breakfast 2) Cereal is a go-to for many, but that doesn’t mean it’s healthy. Greek yogurt (which is much more protein packed than regular) and granola is a healthier swap, and just as quick. Be sure to check the nutritional contents of store-bought granolas though, as some brands can be just as loaded with sugar and additives as cereal. If you have the time, try a homemade granola recipe you can make the night before. And if you’re craving something sweet, top with whole fruits rather than pair with store-bought juice.

Breakfast 3) In a major rush? Skip processed health food bars and opt for homemade energy bites instead. My recipe has 3-4 simple ingredients, and the best part? It’s NO bake! Pair with an apple for a more well-rounded meal.

Breakfast 4) Whip up a breakfast smoothie. If you’re not used to making your smoothies at home, you’d never believe that they were just as easy and way healthier than downing that OJ in the morning. You can use Greek yogurt as a base to reap the benefits listed above, and add whatever fruits you’re craving in all at once. If you’re not a spinach lover but want to get your daily greens, you can even add a small handful to most fruit smoothies without altering the taste much at all.

Breakfast 5) Eggs and veggies. Bacon and egg scrambles can take time in the morning, but sunny side or fried eggs are much faster and taste great with quick cooking veggies like zucchini, yellow squash and onions. Simply chop ‘em up, throw in a pan with coconut oil, and top with one freshly made egg for a yummy, easy breakfast bowl.

Breakfast 6) Breakfast muffins. Here’s a great trick for when you want to plan ahead for a busy week. I’ve seen a recipes for egg muffins all over Pinterest (try these 50 calorie muffins or these 3-ingredient Paleo egg nests) and they’re usually super quick to whip up in a muffin tin and can provide days of healthy breakfast or mid day snacks. When made with whole food ingredients, they’ll keep you energized without the crash that sugary store bought muffins and pastries often come with.

Will you be giving any of these healthy breakfast ideas a try? Let me know if you do!


Potato and Egg Breakfast Skillet

Today’s post is by Agatha, the founder of Yummy Spoonfuls. This month, she’s sharing another amazing recipe (remember this incredible side dish?) that’s perfect to kick off the new year!

Mamas, Happy New Year!

Did you make a resolution this year or are you ignoring all the brouhaha? Whatever decision you made this year, I bet eating delicious food whenever possible is still a priority, right? We all know that food is more delightful when we don’t have to spend all day in the kitchen, and that delicious food will taste even better when it is not complicated to make. Whether you yearn for healthy food, comfort, or diet food, if you need a speedy wholesome meal you all will love this recipe. I love it because it is also very versatile—you can make little changes without affecting the overall taste. But don’t take my word for it—let’s cook:



2 medium potatoes (about 12oz), peeled and cut into 1-inch cubes
1 cup water
2 tablespoons olive oil
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small zucchini, diced
2 cups baby spinach
4 cloves garlic, crushed
2 tablespoons fresh parsley, finely chopped
½ tsp fresh thyme
5 eggs
¼ cup milk
Salt to taste

Potato Skillet


1. Combine potato and water with a pinch of salt to taste in a skillet over medium heat. Bring to a boil; cover. Reduce heat to low and simmer for 5 minutes or until potatoes are tende. You don’t want to overcook it. Drain and set aside.
2. Pre heat oven to 350 degrees.
3. Heat oil in a large saucepan (I use a cast-iron skillet) that can be easily transferred into the oven. Sauté onions for about 5 minutes, then add garlic and sauté 2 minutes. Add ginger, bell peppers, scallions, thyme, and sauté until just tender… about 10 minutes. Add spinach and sauté for about a minute or until wilted. Add potato to skillet, mix well, turn off stove.
4. Combine eggs, milk, fresh parsley and salt to taste, stir well with a whisk.
5. Pour egg mixture into your sauté veggies.
6. Bake in for 30 minutes or until inserted wooden pick comes out clean.
7. Switch from bake to broil for just a few minutes to give the top a golden brown.
8. Cool slightly. Serve as a breakfast meal or dinner with a piece of grilled fish, chicken, or salad.



My Blueberry Breakfast Smoothie

Finding energy in the morning is hard (for some of us more than others!). One of the ways I try to wake up and start the day off right is with a smoothie. Sometimes you want to go grab a sugary mocha for both the caffeine and sugar, but you know what? A little fruit goes a long way! When I have a day of filming or even a full day planned for mommy activities – this breakfast smoothie is a lifesaver, and is especially refreshing in the summer.


Blueberry Breakfast Smoothie

Milk or Yogurt – Your choice

I left the serving sizes up to you – but generally ½ banana per serving works well. Play with the ratios until you find what’s tastiest to you. Make sure you peel and freeze the banana ahead of time. Then, when you’re ready to make your smoothie, blend all fruit and your base (regular milk, almond milk, or yogurt will do) in a blender. Blend in ice if desired. In less than a minute you’ll have a yummy breakfast with vitamins, antioxidants and protein (especially with Greek yogurt) to prepare you for the day. This is also an easy recipe to sneak a handful of spinach into – the taste of the berries overpowers the “green” taste, yet you get all the benefits.

Share you smoothie recipes with me below!