5 Easy and Healthy Breakfasts for Hectic Mornings

On hectic, busy mornings, breakfast doesn’t have to be unhealthy. Here are five quick, easy and healthy alternatives to cereal or toast.

Mornings can be such a crazy, hectic time.

Especially if you’ve got kids that go to school, you have to be at work or any of you have an early morning appointment or activity.  It can be a real struggle to get everyone dressed, fed, packed and out the door to your event/school/work in a timely fashion.

Even on days when we don’t have to be out early, I know it can be SO tempting to pull out the cereal, or make a piece of toast and call it good. Plus, who has time to get creative in the kitchen for breakfast? We want quick, easy AND healthy, but usually compromise on the healthy end of things…

But it’s honestly easier than you think to make healthy breakfasts that are delicious and nutrient rich, keeping tummies fuller, longer.

On hectic, busy mornings, breakfast doesn't have to be unhealthy. Here are five quick, easy and healthy alternatives to cereal or toast.

Here are five easy and healthy breakfasts that are perfect for hectic mornings:


I used to despise oatmeal. But as I’ve grown older and found recipes I like, oatmeal is one of my favourite things to make for breakfast. I’ve got two recipes that I like to switch up.

homemade instant oatmeal packets

The first being Homemade Instant Oatmeal packets. I love the fact that I can whip up a whole bunch of packets (just like buying them from the store!) in no time and have breakfast on hand for quite a few weeks. My second favourite oatmeal is this Overnight Refrigerator oatmeal.

Both of these oatmeal recipes are very versatile when it comes to adding toppings that you like. I’m a big fan of adding raspberries or strawberries. Nut butters, nuts and seeds would also be great additions.


Smoothies are delicious and so satisfying! Not to mention a breeze to put together. Currently our favourite combination is frozen strawberries, banana, yogurt, protein powder, and either juice or water. Sometims I like to add spinach or kale, or frozen berries, or frozen peaches.

This Tropical Pineapple Peach Slushie might also be a great dairy-free option:

Pineapple and Peach Slushie

What’s your favourite smoothie combination?


My husband’s most common breakfast request is egg toast. It’s a notch up from plain scrambled eggs or plain toast. 🙂 To make it, I simply scramble up some eggs with some milk and a touch of salt and pepper. Then I divide the eggs between some whole grain toast, then top it all with some shredded cheese.

On hectic, busy mornings, breakfast doesn't have to be unhealthy. Here are five quick, easy and healthy alternatives to cereal or toast.


Not the quickest breakfast on the list, but it’s still quite easy to put together! Plus, this french toast is perfect for freezing leftovers, then popping in the toaster. We like to top ours with butter, real maple syrup and sometimes fruit and whipping cream. French toast is also a hit with me because of the egg mixture it’s coated in, giving it more protein than pancakes or waffles.

Easy French Toast


If I could just eat fruit for breakfast, I would! I love, love a big bowl of fruit salad. But to give it more protein, thus making us fuller for longer, I serve it with some Greek yogurt. I can’t quite do plain Greek yogurt yet, so I usually buy vanilla flavoured yogurt.  As for the fruit salad, I just cut up what fruit we have on hand. Which is usually apples, strawberries, bananas, oranges and sometimes berries or mango.

What are your quick and easy healthy breakfast ideas?

Peanut Chicken Pasta

This Peanut Chicken Pasta is a favourite of ours for a quick and tasty weeknight dinner. It’s a hit with everyone!

Peanut Chicken Pasta

I realized the other day that I haven’t made one of our favourite dinners in a while so I thought I’d do it up, then give you the recipe! It’s perfect for my peanut butter loving husband and daughter. I happen to love it too because it’s tasty and I feel like it’s fairly healthy. Plus, it’s easy, that’s my motto in life I think. Especially when it comes to cooking. 😉

I hope you enjoy one of our family’s favourite dinners, Peanut Chicken Pasta:

Peanut Chicken Pasta
  • 2 Chicken Breasts, diced
  • 1 Tbsp vegetable oil
  • 1 Cup chicken bouillon or broth
  • 2 Tbsp honey
  • 1 Tbsp soy sauce
  • ¼ cup peanut butter
  • 1Tbsp cornstarch
  • ½ tsp ginger powder
  • ½ tsp garlic powder
  • ½ tsp hot pepper flakes (optional)
  • 1 green or red pepper
  • Pasta of your choice (or rice)
  1. Prepare pasta or rice.
  2. Cook chicken in a skillet.
  3. In a bowl, whisk together the chicken broth, honey, soy sauce, peanut butter, cornstarch, ginger, garlic and optional hot pepper flakes.
  4. Pour mixture into skillet with chicken, stirring constantly until thickened.
  5. Add green pepper until heated.
  6. Serve over hot pasta or rice.


Zucchini Chocolate Chip Muffins

These Zucchini Chocolate Chip Muffins are packed with healthful ingredients like zucchini, whole wheat flour, apple sauce and make a great on-the-go snack.

These Zucchini Chocolate Chip Muffins are packed with healthful ingredients like zucchini, whole wheat flour, apple sauce and make a great on-the-go snack.

Zucchini Chocolate Chip Muffins

The best zucchini chocolate chip muffins ever! Moist, sweet, packed with shredded zucchini, perfect spices, chocolate chips and all sorts of healthful ingredients!  I like to make these into mini muffins because I find my daughter enjoys them more that way. 🙂 Plus, you can’t actually taste the zucchini so she’s getting a vegetable that she wouldn’t normally eat.

These muffins will be perfect when zucchini growing season is upon us. Use up that bounty!

Zucchini Chocolate Chip Muffins
If you want to make mini muffins, fill about 36 mini muffin liners with batter. Bake at 350 degrees F (175 degrees C) for about 13 - 15 minutes.
  • 1½ cups Whole Wheat Flour
  • ⅓ cup Sugar
  • ¼ cup Oil
  • ½ cup Unsweetened Apple Sauce
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ½ tsp Salt
  • 1 Egg
  • 1 tsp Vanilla
  • ¼ cup Milk
  • 1 Tbsp Lemon Juice
  • 1 cup Shredded Zucchini
  • ½ cup mini chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 12 muffin cups, or line with paper muffin liners.
  3. Combine flour, sugar, oil, apple sauce, baking soda, cinnamon, salt, egg, vanilla, milk and lemon juice in a large bowl.
  4. Stir until just moistened.
  5. Fold in zucchini and chocolate chips..
  6. Fill prepared muffin cups ⅔ full.
  7. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

These Zucchini Chocolate Chip Muffins are packed with healthful ingredients like zucchini, whole wheat flour, apple sauce and make a great on-the-go snack.

Slow Cooker Chicken Broccoli Alfredo

For this Chicken Broccoli Alfredo meal, you take some chicken, broccoli, Alfredo sauce, and bacon bits, toss it all into a freezer bag. That’s it. Then to cook it, throw it in the slow cooker for a super simple, family pleasing dinner!

For this Chicken Broccoli Alfredo meal, you take some chicken, broccoli, Alfredo sauce, and bacon bits, toss it all into a freezer bag. That's it. Then to cook it, throw it in the slow cooker for a super simple, family pleasing dinner!

This Chicken Broccoli Alfredo is easy, easy, easy! Easy to put together, and easy to cook! My favourite kind of meal. 🙂 It’s a family-friendly meal that goes from the freezer to the slow cooker, making dinnertime a breeze. The recipe calls for a bag of frozen broccoli, but I find a bag of broccoli and cauliflower is just as good! It’s delicious served over pasta or rice.

Here’s how to make Slow Cooker Chicken Broccoli Alfredo:

Slow Cooker Chicken Broccoli Alfredo
These ingredients make enough for one meal that feeds about 4 people.
  • 1lb boneless skinless chicken breasts
  • 2 jars of Alfredo sauce
  • 1 bag of Frozen broccoli florets
  • 1 Green Pepper, diced (optional)
  • ½ cup real bacon
  1. Place all ingredients in a large freezer bag.
Freezing and Serving Directions:
  1. Freeze in a freezer bag for 3 months in a refrigerator freezer or 6 months in a deep freezer.
  2. To serve, defrost in fridge then place contents into slow cooker.
  3. Cook on Low for 6-8 hours or on high 4-6 hours.
  4. Serve over pasta (with parmesan cheese if you like), with a salad and/or veggies.


Easy Freezer-Friendly Shepherd’s Pie

This recipe for the ultimate comfort food, Easy Freezer-Friendly Shepherd’s Pie is one of our family’s favourite. Ground beef and veggies smothered in a tasty gravy, topped with delicious mashed potatoes. Yum yum!

This recipe for the ultimate comfort food, Easy Freezer-Friendly Shepherd’s Pie is one of our family's favourite. Ground beef and veggies smothered in a tasty gravy, topped with delicious mashed potatoes. Yum yum!

This freezer-friendly Shepherd’s Pie is one of those easy to prepare comfort foods. It’s a simple meal that uses ingredients that you usually have on hand. It’s perfect for the freezer to cook another day, or you can make it ahead and refrigerate until you’re ready to cook it for dinner. This recipe includes the use of beef gravy or Shepherd’s Pie gravy, which adds a delicious touch of flavour to the Shepherd’s Pie and keeps it moist and tender.

Here’s how to make Easy Freezer-Friendly Shepherd’s Pie:

Easy Freezer-Friendly Shepherd's Pie
These ingredients make enough for two 8x8 baking pans that will feed about 4 people each.
  • 1 ½ lb. lean ground beef
  • 1 bag mixed frozen vegetables
  • 1 small onion, diced
  • 1 clove garlic, minced
  • About 10 medium potatoes
  • 6 Tbsp butter
  • ½ cup milk
  • 1 tsp ground black pepper
  • 1 package Shepherd's Pie gravy mix, prepared as per instructions
  • 1 cup cheddar cheese shredded
  1. Peel and cut potatoes.
  2. Cook in salted water until tender, about 20 minutes, drain.
  3. Add butter, milk and mash then set aside.
  4. In a large pan, add ground beef, onion, and garlic and cook until browned.
  5. Add bag of frozen mixed vegetables, heat through.
  6. In the meantime prepare gravy mix as per instructions.
  7. Stir gravy into meat and vegetable mix.
  8. Transfer to freezer safe baking dish.
  9. Top with mashed potato mix and sprinkle with cheddar cheese, if desired.
Freezing and Serving Directions
  1. Once assembled, cover freezer safe baking dish really well. Place in freezer.
  2. To serve, defrost, then preheat oven to 350 degrees.
  3. Bake for 30 minutes covered. Then bake uncovered for an additional 10 minutes or until cheese is melted.


Freezer Mashed Potatoes

These Freezer Mashed Potatoes with added cream cheese, sour cream, and butter make it really hard to get into the freezer. You'll want to eat them right away they're so delicious!

These Freezer Mashed Potatoes are one of my husband’s specialties. After I made them one time, he decided we needed to eat them more often, so he takes it upon himself to make up a fresh batch every once in a while. Makes me happy, because I happen to think they’re delicious too!

Normally, potatoes don’t freezer well, but because there’s all sorts of yummy additions, these freeze very well! They also pair very nicely with the Maple Pineapple Slow Cooker Ham I have here.

The added sour cream, cream cheese, butter and salt & pepper make for a really delicious combination of flavours. Sometimes, they don’t even make it to the freezer before we eat them 😉

Here’s how to make Freezer Mashed Potatoes:

Freezer Mashed Potatoes
Serves: two 8x8 pans
  • 10 medium russet potatoes, diced
  • 4 ounces Cream Cheese
  • 4 ounces Sour Cream
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Butter
  • Shredded cheddar cheese to cover top, optional
  1. Boil potatoes until cooked through.
  2. Drain water and smash potatoes until smooth.
  3. Add in cream cheese, sour cream, salt, black pepper and butter.
  4. Mash and combine until fluffy.
  5. Divide among two 8x8 aluminum freezer pans.
  6. Sprinkled cheddar cheese over top, if desired.
  7. Cover, label and freeze.
To Serve:
  1. Bake at 350F for 30 minutes.


Maple Pineapple Slow Cooker Ham

Maple Pineapple Slow Cooker Ham

I’ve got another Fill the Freezer February recipe post for you! This time it’s for a delicious maple pineapple ham that can be made in the slow cooker. I actually changed this recipe up a bit from the one available in the Fill the Freezer February pack. I wanted to use what I had on hand and so I omitted the brown sugar (mine was rock hard) and used some canned pineapple instead. This actually makes me happier, because I feel like there’s less sugar that way!

I’ve made a very similar version to this several times in the past and it’s always a hit with everyone. I whipped up two batches of freezer mashed potatoes to serve with this.

Here’s how to make Maple Pineapple Slow Cooker Ham:

Maple Pineapple Slow Cooker Ham
  • 1 Tbsp Dijon mustard
  • ⅓ Cup Maple Syrup
  • 1 Small can of Pineapple with Juice
  • 1 Pre-Cooked ham
  1. Place Dijon mustard, maple syrup and pineapple and juice into a bowl and mix well.
  2. Place ham into a large freezer bag.
  3. Pour sauce over top of the ham.
  4. Seal Bag. Freeze.
To Serve:
  1. Place ham and sauce in a slow cooker. (Can still be frozen)
  2. Cook on low for 6 hours.


Chicken Pesto Stuffed Shells (Fill the Freezer February)

These Chicken Pesto Stuffed Shells are freezer-friendly, delicious and simple to put together!

First up in my Fill The Freezer February task, is these delicious Chicken Pesto Stuffed Shells! (I sincerely hope my photography skills only improve with each meal I make…my apologies.) These are so delicious and are actually quite simple to put together! They were a hit with everyone in my family and I need to make another batch because I planned to make two for the freezer, but only one made it there! I served these with a caesar salad and some carrot sticks.

I also love my KitchenAid mixer so I try to do as much as I can with it in the kitchen and these proved that I can create the whole “stuffing” part with the mixer. Including shredding the chicken! That is a win in my books, especially when I’m working with a stiffer food thing. (Saves my wrists.)

These Chicken Pesto Stuffed Shells could be quite versatile. I think they’d be great with spinach added, as much pesto as you’d like and I’m sure most variety of cheeses would be wonderful. You could even try adding a bit of tomato sauce.

Here’s how to make freezer friendly Chicken Pesto Stuffed Shells:

Chicken Pesto Stuffed Shells
This recipe makes enough for two pans of stuffed shells that will feed about four people each.
  • 1 box of jumbo pasta shells
  • 8oz cream cheese, softened
  • 2 cups fresh grated Parmesan and/or mozzarella cheese + extra for topping
  • 6 Tbsp prepared pesto (homemade or store bought)
  • 4 cups shredded cooked chicken
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  1. In a large pot, bring water to a boil and cook pasta shells only until al dente. (The pasta will finish cooking when the dish is baked.)
  2. Drain the pasta shells and set aside.
  3. In a large bowl, combine the rest of the ingredients, except the extra cheese for the topping.
  4. Fill the pasta shells with the filling.
  5. Freezing and Serving Directions
  6. Place stuffed shells in an aluminum baking dish.
  7. Sprinkle the extra cheese over shells.
  8. Cover well.
  9. To serve, defrost, then preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

I hope you enjoy this recipe as much as we do!


A Homemade Christmas Gift: Peppermint Bark

You've got to try this simple and quick homemade peppermint bark! Makes a great gift too.

One of my favourite things to give as gifts is homemade edible goods.  In my mind, it’s the perfect little something.  It’s a treat as well as a gift that won’t take up room in the recipient’s home!

Today’ I’d like to share this recipe for Peppermint Bark.  Not only do I love it because it’s tasty, it’s really simple to make!

Peppermint Bark
  • 270g bag Milk Chocolate Baking Chips
  • 225g bag White Baking Chips
  • ½ tsp Peppermint Extract
  • 12 Candy Canes
  1. Place the Candy Canes in a Food Processor and crush or place them in a Ziploc bag and crush with a rolling pin.
  2. Line a pan with parchment paper.
  3. Melt milk chocolate chips in the microwave by heating at 50% for 1 minute and stirring until smooth.
  4. Pour melted milk chocolate chips into the pan and level.
  5. Place in refrigerator for 20 minutes.
  6. Melt White Chocolate chips in microwave by heating at 50% for 1 minute and stirring until smooth.
  7. Add peppermint extract to the white chocolate chips, stir.
  8. Pour melted white chocolate chips into the pan on top of the milk chocolate and level.
  9. Sprinkle crushed peppermint over the white chocolate.
  10. Place in refrigerator for 20 minutes.
  11. Break apart into pieces and put the pieces into gift bags for gift giving!

What is your favourite edible gift to give?


homemade christmas gifts

A Homemade Christmas Gift: Homemade Vanilla Extract

I finally made some homemade vanilla extract!!  I had been meaning to make it last year for gifts, but…it never got done.  It’s sooo easy too!

All you need is some vodka and good quality vanilla beans.  I used Smirnoff vodka and Madagascar vanilla beans.  Speaking of vanilla beans, I ordered mine through Vanilla Food Company which is an awesome Canadian site!  From the shipping to the quality of the product, I was impressed!   Not only do they sell vanilla beans, but you can find a wide array of bakeware, packaging, sprinkles, candy making supplies and more!

Here’s the pack I got.  It’s the 1/4 pound pack of Madagascar Bourbon vanilla beans, which is about 25 beans.  (The picture is after I opened the pack and used some.)

Now, for the vanilla making process.

  1. I added three cups of vodka to an empty glass jar.
  2. I then took 12 vanilla beans and cut them down the middle lengthwise. (pictured below)  My ratio was 4 beans to one cup of vodka.  You could use only 3 beans to one cup of vodka if you’d like.
  3. Finally, I added the beans to the vodka.  Done!
  4. Let sit in a cool dark place for as little as 1 month.  Shake once a week.

Here’s Day 1 of the vanilla making process

As time goes on, the vanilla will keep getting darker and darker.  I think the optimal time to let it sit is about 2 months.  I’m still letting mine “cure” but once I think it’s good enough to use, I’ll be stopping by a dollar store to see if they have any little containers that would be appropriate to put the vanilla in for gifts.  For those of you that would like to make some Vanilla, I made some super simple labels that you’re welcome to download for your enjoyment!  (click on the picture to print the PDF)


Homemade Christmas Gifts sidebar