Back to Basics: Healthy Breakfasts with Coach SheriAnne

Join us every other Tuesday on Facebook Live for Back to Basics Health & Wellness webinars with Coach SheriAnne.

On Tuesday, May 10, Coach SheriAnne discussed five of her go-to healthy breakfasts -- the recipes for which are below:


Fruit and Yogurt/Cottage Cheese Bowl

3/4 cup of Greek Yogurt (can add a little honey or preferred sweetener to sweeten) 3/4 cup of Cottage Cheese (I do full fat) Handful of Blueberries, Raspberries, Sliced Strawberries, and a full Kiwi (you can use any berries, I strongly recommend berries for their antioxidants (using frozen is fine) Sprinkle 1/4 cup of grain free granola on top.

Power Bowl - Vegetarian option

3/4 cup of lentil & grain mixture Surrounded by a mixture of veggies, I used heirloom tomatoes, 1/2 avocado, mixed greens, and carrots.  Focus on different colors. Topped with an olive oil vinaigrette.

Avocado Toast

Start with a slice of Hearty Grain Bread, I use either Ezekial or Dave's Killer Seed Bread. Lightly toast it. Mash half to a full avocado with salt, pepper, and garlic, then spread on the toast. Top with arugula or mixed green. Then top that with 1 (or 2) sunny side up egg(s)

Egg Bites

You can make these ahead as they are easy to reheat. I mix 8 eggs, a handful of shredded cheese, half a bell pepper finely chopped, 4 pieces of bacon cooked crisp to crumble into bacon bits. Spray your mini muffin pan with Olive Oil. Preheat oven 400 degrees and cook for 10-12min. This yields 24 Egg Bites (3 egg bites is 1 egg)

Overnight Oats 

1/2 cup oats (I prefer Steel Cut but you can use Old Fashion) 1/2 cup milk of choice 1 Tbsp of Chia seeds 1 Tbsp choice of sweetener (I use agave syrup, can use honey, maple syrup) Mix overnight in a pint mason jar The next morning you can add whatever toppings you'd like. I add frozen berries and slivered almonds or sliced apples and peanut butter.