Tired of the same ol’ breakfast routine?
Mandy Landefeld from Sumptuous Living shared tasty (and healthy!) alternatives to your standard breakfast fare.
Get her recipes below and watch ‘Atlanta & Company’ weekdays at 11:00 on 11Alive and streaming.
Straight from Mandy:
Peanut Butter Banana Smoothie
Prep Time: 2 minutes
Total Time: 2 minutes
Yield: 1 smoothie
A healthy smoothie that’s so thick and creamy, it drinks like a milkshake.
- 6 oz almond or cashew coconut milk
- ¾ cup frozen banana, sliced
- ½ cup ice
- 2 tbl peanut butter powder
- Place all ingredients into a blender, cover and blend until smooth.
- Serve immediately.
Blueberry Ginger Smoothie
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 servings
Blueberries and mixed fruit blended with fresh ginger, Omega-3 rich Chia seeds, spinach, and apple juice require no extra sugar and is so energizing! Zippy Yummy Goodness in a glass!
- 4 cups frozen mixed fruit
- 3 cups frozen blueberries
- 2 1/2 ” chunk peeled ginger (cut into chunks)
- 4 cups fresh spinach
- 1/3 cup chia seeds
- 6 cups apple juice
- Place all ingredients in a blender and blend on highest setting until smooth.
- Serve with fat straws for easy sipping.
- Remaining smoothie can be stored in fridge for 2 days or freezer for 1 month.
Healthy Whole Grain Waffles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6-8 servings
Classic waffles with a twist. Whole grains make it better for you, and cinnamon and nuts just make it better!
- 1/2 cup Light Brown Sugar (packed)
- 3 cups Whole Wheat Flour
- 2 cups All-Purpose Flour (unbleached)
- 2 cups Old Fashioned Oats
- 3 tablespoons Baking Powder
- 1 1/2 teaspoon Baking Soda
- 2 tablespoons Cinnamon
- 2 teaspoons Kosher Salt
- 5 cups Buttermilk (lowfat)
- 1 1/2 cup Non-fat Greek Vanilla Yogurt
- 3/4 cups Vegetable/Canola Oil
- 6 Large Eggs (lightly beaten)
- 2 teaspoons Vanilla Extract
- 3 cups Walnuts or Pecans (chopped)
- Add all ingredients into an extra large mixing bowl in order.
- Mix together well, being sure to scrape bottom and sides of bowl.
- Let sit for 5 minutes while waffle iron heats up.
- Spray upper and lower lid with non-stick cooking spray.
- Pour enough batter into your waffle iron to almost fill it without running over when you close lid.
- Cook until alarm goes off or golden brown and crisp.
- Transfer to cooling rack or plate and continue batches until all the batter is used.
- Serve with good maple syrup and butter (optional).
- Allow extra waffles to fully cool.
- Store remaining waffles in a gallon zipper freezer bag with wax or parchment paper placed between the waffles for easy separation later.
- Freeze for up to 6 months.
- To reheat frozen waffles: Simply place frozen waffle in toaster oven on toast setting.
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