Cherry Vanilla Overnight Oats

A simple and nourishing breakfast you can prep the night before—perfect for busy mornings when you want to honor God with how you fuel your body.

Ingredients

• ½ cup whole grain oats

• ½ cup unsweetened almond or oat milk

• ¼ cup plain Greek yogurt (dairy-free if needed)

• ½ cup pitted cherries (fresh or frozen)

• 1 teaspoon ground cinnamon

• 1 teaspoon ground flaxseed

 Directions

1. In a jar or container, pour in the oats and milk.

2. Layer in the yogurt and cherries, repeating until you’ve used everything.

3. Sprinkle the top with cinnamon and flaxseed.

4. Cover and refrigerate overnight, or for at least 8 hours.

5. Enjoy chilled the next morning! Best eaten within 24 hours for maximum freshness.

Egg & Veggie Breakfast Burrito

Ingredients

• 2 eggs (free-range if possible)

• ¼ cup black beans (rinsed and drained)

• ¼ avocado, sliced or mashed

• ¼ cup diced tomatoes or sugar-free salsa

• Handful of spinach or chopped greens

• 1 small Ezekiel or sprouted grain tortilla

• Sea salt and pepper, to taste

• Olive oil or avocado oil (for cooking)

Directions

1. Heat a small skillet over medium heat with a little oil. Scramble the eggs and season with salt and pepper.

2. Warm the tortilla in a skillet or microwave for a few seconds until soft.

3. Fill the tortilla with scrambled eggs, black beans, spinach, avocado, and tomatoes or salsa.

4. Roll it up, slice if desired, and enjoy while warm.

Chia Seed Pudding with Berries

Creamy, flavorful, and perfect on toasted Ezekiel bread—this easy recipe is a nourishing way to add plant-based protein to your day.

Ingredients

• 1 (14 oz) can chickpeas, drained

• 1 teaspoon baking soda (helps create a smoother texture)

• 1 large garlic clove, peeled

• Zest and juice of 1 lemon

• ½ teaspoon ground cumin

• ¾ teaspoon kosher salt

• 2 tablespoons olive oil, plus more for drizzling

• ½ cup roasted red peppers, drained and divided

• Ezekiel bread or your favorite whole grain bread

Instructions

1. In a food processor, combine the chickpeas, garlic, and baking soda. Blend for about 1 minute, stopping to scrape down the sides as needed.

2. Add the lemon zest and 1 tablespoon of lemon juice. Blend again until the mixture becomes smoother.

3. Add the cumin, salt, and olive oil. Blend until creamy.

4. Mix in ¼ cup of the roasted red peppers and blend until well incorporated.

5. Taste and adjust the seasoning or lemon juice as desired.

6. Spread on toasted bread and top with the remaining roasted red peppers. Add a light drizzle of olive oil if you'd like.

Eggs with Sweet Potato Hash

Ingredients

• 2 free-range eggs

• 1 small sweet potato, peeled and diced

• ¼ red or yellow onion, chopped

• ¼ bell pepper, chopped (any color)

• Handful of fresh spinach or kale (optional)

• 1 teaspoon olive oil or coconut oil

• Sea salt and pepper, to taste

• Paprika or garlic powder, optional for extra flavor

Instructions

1. Heat oil in a skillet over medium heat. Add the diced sweet potato and cook for about 5–7 minutes, stirring occasionally, until it begins to soften.

2. Add the chopped onion and bell pepper. Cook for another 3–4 minutes until everything is tender and slightly golden.

3. Season with salt, pepper, and any optional spices. Add spinach or kale in the last minute of cooking, if using, and stir until wilted.

4. In a separate pan, cook the eggs to your preference—scrambled, fried, or poached.

5. Serve the eggs on top of or alongside the sweet potato hash and enjoy warm

Everything Avocado Egg Toast

This quick and satisfying recipe is a go-to for busy mornings. It’s packed with healthy fats, protein, and fiber to help fuel your day with intention.

Ingredients

• 1 slice of whole grain bread

• ½ ripe avocado, sliced

• Kosher salt, to taste

• Lemon or lime wedge

• 1 hard-boiled egg, sliced

• 1–2 teaspoons everything bagel seasoning

Instructions

1. Prepare all your ingredients so your toast can be assembled and enjoyed while it’s warm.

2. Toast the bread to your desired crispness.

3. Add the avocado and mash it gently into the toast with a fork.

4. Squeeze a bit of fresh lemon or lime juice over the avocado, then sprinkle with kosher salt.

5. Layer the sliced hard-boiled egg on top.

6. Finish with a sprinkle of everything bagel seasoning and enjoy right away.

Avocado Tacos with Black Bean Pico de Gallo

These fresh, flavorful tacos are loaded with nutrient-dense ingredients and just the right balance of creamy, spicy, and crunchy. They're a great plant-based meal to enjoy for lunch or dinner.

Ingredients

• 2 medium tomatoes or 20 cherry tomatoes, diced

• 1 medium onion, diced

• 1–2 cloves garlic, minced

• 1 jalapeño, seeded and finely diced (use half for less heat)

• 12 ounces black beans (canned or cooked), rinsed and drained

• ¼ cup fresh lime juice (from about 2–3 limes), plus extra for garnish

• ¼ cup fresh cilantro, chopped, plus more for garnish

• ½ teaspoon salt

• 2 tablespoons plain Greek yogurt

• 2 tablespoons sriracha (adjust to taste)

• 8 small corn or Ezekiel tortillas

• 4 ripe Hass avocados, halved and pitted

• 1 cup shredded red cabbage

Instructions

1. In a medium bowl, combine the tomatoes, onion, garlic, jalapeño, black beans, lime juice, cilantro, and salt. Stir well, then taste and adjust seasonings as desired. This will be your black bean pico.

2. In a small bowl, mix the Greek yogurt and sriracha until fully blended and smooth. Adjust the amount of sriracha to match your spice preference.

3. Warm the tortillas in a skillet until soft and pliable.

4. For each taco, scoop out half of an avocado and gently mash it inside the tortilla.

5. Add a generous spoonful of the black bean pico and a small handful of red cabbage.

6. Drizzle the sriracha sauce over the top and garnish with additional cilantro and a squeeze of lime juice.

7. Serve immediately and enjoy.

Greek Yogurt and Berrie Bowl 

A simple, nourishing breakfast made with whole ingredients to fuel your body and start your day with intention.

Ingredients

• ½ cup plain Greek yogurt

• ½ cup mixed fresh berries (strawberries, blueberries, raspberries)

• 1 tablespoon chopped walnuts

• 1 tablespoon honey or maple syrup (optional)

Instructions

1. In a bowl, layer the Greek yogurt and mixed berries.

2. Sprinkle with walnuts and drizzle with honey or maple syrup if desired.

3. Begin your day with a moment of gratitude, inviting God into your day and thanking Him for the nourishment He provides.