on the go

Heat water in a large saucepan until it boils. Remove from heat and add your green tea bag. Cover the pan and allow tea to steep for 1 hour.

Arizona Green Tea with Ginseng and Honey

water

Lipton Green Tea Bag

Sugar

tbsp honey

lemon juice

0.25 tsp Ginseng Extract

Pour the sugar and honey into a 2 quart pitcher then add tea. Stir until honey and sugar are dissolved

Add lemon juice and ginseng extract and stir. Let chill for about an hour or until desired temperature then enjoy!

45 Healthy Breakfast Ideas to keep you full until lunch. Not a morning person? Me neither. Cook breakfast once and eat all week!

45 Healthy Breakfast Ideas - Breakfast Sandwich

eggs (large)

chicken sausages

onion

bell pepper (finely chopped)

kale leaves

tbsp oil (for frying)

milk

tsp baking powder

whole wheat burger thin buns (English muffins or bagels)

any cheese

Salt (to taste)

Cooking spray (I use Misto)

Preheat oven to 375 degrees Fahrenheit and spray large 16 x 11 rimmed baking sheet generously with cooking spray.

Veggies: Preheat large skillet on medium heat and add oil. Add onion and saute for 3 minutes, stirring occasionally.

Then add bell pepper and saute for another 3 minutes.

Add kale or spinach, a pinch of salt and pepper, and saute for 1 more minute, stirring occasionally.

Eggs: In a large bowl, whisk the eggs, milk, baking powder, a pinch of salt and pepper.

Add cooked veggies, sausage and combine with spatula.

Pour egg mixture onto previously prepared baking sheet moving sausage and veggies around to even them out. Bake uncovered for 25 minutes.

Remove eggs from the oven, loosen them up from the edges with spatula and cut into 12 squares (I use same spatula). Then gently separate squares from the baking sheet on the bottom.

Assembly: Cut 12 pieces of parchment paper 1 inch wider than a bun. Cut 12 pieces of aluminum foil twice wider than a bun. Place egg on the bottom part of bun, top with cheese and then top part of bun. Wrap tightly first in parchment paper followed by aluminum foil.

Reheating: Option #1 (crispy): Remove wrapping and bake in preheated oven to 425 degrees F: fresh - 10 minutes, frozen - 15-20 minutes. Option #2: Place wrapped sandwich onto preheated panini press and cook for 10 minutes - if fresh, 15 minutes - if frozen. Option #3: Remove foil and microwave in 45 seconds increments. Microwaves vary, so you will have to experiment how long. Option #4 (crispy): Bake uncovered in a toaster oven – watch closely for time as ovens vary.

https://content.jwplatform.com/videos/JvSSf1Zy.mp4

Healthy Breakfast Sandwich with eggs, veggies and whole wheat bun. Meal prep dozens at a time, freeze and reheat for breakfast from frozen.

Healthy Breakfast Sandwich

Overnight chia seed pudding made with wholesome ingredients and no refined sugar. Thick, creamy, and perfect healthy snack! Made with 6 simple ingredients, one bowl, and a whisk.

Vanilla Greek Yogurt Chia Seed Pudding

milk (whole cow’s milk)

Tbsp. maple syrup

vanilla extract

fine sea salt (about 1/8 tsp.)

chia seeds

fresh berries, granola, toasted coconut flakes

Add all ingredients except chia seeds to a medium bowl and whisk vigorously to combine. Add chia seeds and whisk to combine.

Cover the bowl with plastic wrap and refrigerate overnight. You want pudding-like consistency in the morning.

In the morning, give the pudding a good whisk to evenly distribute chia seeds that have settled on the bottom. Spoon into individual serving dish and enjoy chilled with desired toppings.

Leftovers keep covered in the fridge for 2-3 days. Serves 4 (1/2 cup serving size).

These healthy fudgy brownies are made with only three ingredients! They&#x27;re vegan, gluten-free, paleo, and budget-friendly.

3-Ingredient Fudgy Brownies

bananas (extra ripe)

organic creamy almond butter (salted or unsalted)

cocoa powder

Heat oven to 350-degrees

In a large mixing bowl, mash bananas until lump-free.

Mix in the almond butter, and cocoa powder.

Grease a baking sheet, and evenly distribute the batter into the pan.

Bake 17-20 minutes. Use the toothpick method to determine if they&#x27;re done.

Let the brownies chill in the refrigerator for 45-minutes.

Store in the refrigerator for best results.

With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar

Healthy banana muffins

eggs

milliliters pot natural low-fat yogurt

rapeseed oil

apple sauce apple

banana

tsp vanilla extract

wholemeal flour

rolled oats

½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp cinnamon

blueberry

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.

Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.

Super easy 3 ingredient gluten free &amp; vegan Breakfast Banana Bars for on the go!

Breakfast Banana Bars

bananas

400 g gluten free oats ((roughly 4 cups))

cinnamon

Pre-heat your oven to 200C

To a large mixing bowl add the peeled bananas and mash with a fork

Now add in the oats, cinnamon and water and mix together

Line a square baking tin with baking paper and pour in the mix. Press down firmly with the back of a fork to compact it into the tin

Bake in the oven for 20-25 minutes at 200C.

Remove from the oven, allow to cool for 10 minutes before slicing into bars

These healthier oat bars use bananas and apple to bind the mixture, so you can cut down on the fat and sugar

Feelgood flapjacks

butter,

peanut butter

tbsp honey or maple syrup

bananas,

apple,

dried apricot, chopped

raisin

mixed seed (we used pumpkin and sunflower)

Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.

Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.

Quick and easy breakfast on the go with these overnight oats! Learn how to prepare steel-cut oats, old-fashioned oats, and quick-cooking oats overnight.

Three Types of Overnight Oats

oats

steel-cut oats

In an individual food container with a lid, mix oats with milk. Refrigerator overnight.

In the morning, stir the oats, add toppings of your choice or warm up the oats in the microwave before adding toppings.

Old-Fashioned Oats

In an individual food container with a lid, mix oats with milk. Refrigerate overnight.

Quick-Cooking Oats

In a microwave safe bowl, mix oats with milk. Microwave on HIGH for 3 minutes, keeping an eye on the oats so the milk does not boil over. You may have to stop and stir couple times.

Immediately, transfer the oats to an individual food container with a lid, close it shut, and refrigerate overnight.

Steel-Cut Oats

fresh berries (strawberries, blueberries, raspberries, blackberries); brown sugar; coconut chips; almond butter; peanut butter; raisins; almonds; fruit preserves; walnuts; cinnamon; dry fruit; maple syrup; honey

Topping Ideas

I love the overnight oatmeal but I always do old fashioned with chia seeds for extra vitamins. I do half yogurt half milk with either maple syrup or honey for sweetner and of course lots of fruit.

Do u put the fruit the next day or can i prepare with it ahead of time and put in jar overnight?

Hi there,

I used the quick oat and mix with dry muesli then the flavor yoghurt and keep in the fridge for a whole night. That's the most healthy breakfast I had during my pregnancy.
Easy, simple but healthy.

I appreciate you what you did up there, I liked steel cut very much. Thanks

Here's what you need: flour, baking powder, salt, eggs, milk, maple syrup, butter, chocolate chips, raspberries, blueberry, banana

On-The-Go Pancake Muffins Recipe by Tasty

flour

baking powder

salt

maple syrup

butter, melted

chocolate chips

raspberries

½ banana, sliced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, combine flour, baking powder, and salt.

Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.

Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.

Bake for 20-25 minutes, or until a toothpick comes out clean.

https://vid.tasty.co/output/34385/mp4_640x640/1497654103

Simple, healthy, and lightly sweetened with honey, this granola is loaded with wholesome nuts and bright berries! 

Berry Crunch Granola

unsalted, shelled, sunflower seeds

unsalted whole almonds, roughly chopped

walnuts, roughly chopped

flax seeds

kosher salt

coconut oil,

honey

cranberries

blueberries

Preheat the oven to 350F and line a large, rimmed baking sheet with parchment paper.

Toss the oats, sunflower seeds, almonds, walnuts, flax seeds, and salt together in a large bowl. Add the coconut oil and honey. Stir really well with a wooden spoon, making sure every oat and nut is coated.

Spread the granola mixture evenly onto the prepared baking sheet and bake for 21-23 minutes or until lightly golden brown, stirring halfway. The granola will further crisp up as it cools.

Remove the granola from the oven and allow to cool completely in the baking sheet, undisturbed, then break into pieces and stir in the cranberries and blueberries.

Store the granola in an airtight container at room temperature for 1-2 weeks. Makes about 7 cups.

Excellent recipe! The only thing I would change is to add the berries while the granola is still warm &amp; easy to stir-in. Do this at step #3, where you stir the granola. Put it back into the mixing bowl, add the berries, then finish the baking. This helps the berries stick to the oats.

Wash and soak mung beans for 2 hours then drain.

Vegan Mung bean Balls

250 g mung beans

onions

carrot

sweet pepper

Salt, pepper, garlic powder, chili

While boiling beans, chop onions, sweet pepper, carrot ( I prefer mini cubes).

Fry all vegetable on olive oil or coconut butter.

In a food processor, add mung beans and process them a little, then add vegetables and mix. Add all seasoning.

Take about a walnut size from the mixture and make balls. Fry on a pan a little on olive oil or coconut butter ( as I prefer).

Make your fave salad and add some balls in it. I also put some raspberries, they add pleasant sweetness to the salad. 

This quick, easy green smoothie is packed with mango, spinach and chia to fuel your child until their next meal.

Green Mango Smoothie

milk ((W if soy

mango

baby spinach leaves ((W))

banana ((W))

Tbs. chia seeds

graham cracker

In a blender, add milk, mango, spinach, banana and chia seeds. Blend until smooth.

Serve a graham cracker on the side.

The flavors of classic Korean marinated beef are packed into these baked bulgogi meatballs. Prep ahead and freeze for easy lunch packing.

Bulgogi Meatballs

beef (85% lean, 15% fat)

panko bread crumbs

1.5 Tbs. soy sauce

Tbs. toasted sesame oil

egg (whisked (W))

garlic powder

Preheat the oven to 400 degrees F / 205 degrees C and position the rack in the middle. Line a baking sheet with parchment paper.

In a food processor, combine chopped onion and carrots and pulse until finely chopped into 1/4" pieces. (Alternatively, you can finely chop with a knife.)

In a bowl, mix breadcrumbs, soy sauce, maple syrup, and toasted sesame oil.

Add the rest of the ingredients to the bowl and mix to combine.

Form mixture into balls with your hands using about 1.5 Tbs. of mixture for each meatball. Place them on the baking sheet, leaving space between them.

Bake for about 20 minutes until the meatballs are cooked through.

Looking for an easy, quick low-carb﻿ snack? Look no further than these BLT egglets. They’re like a cross between a BLT﻿﻿ sandwich and egg salad, but portable!



Top 21 on the go recipes from across the web

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Top 21 on the go recipes from across the web

The most viewed on the go recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

45 Healthy Breakfast Ideas - Breakf...

Vanilla Greek Yogurt Chia Seed Pudd...

3-Ingredient Fudgy Brownies

Healthy banana muffins

Breakfast Banana Bars

Feelgood flapjacks

Three Types of Overnight Oats

On-The-Go Pancake Muffins Recipe by...

Berry Crunch Granola

Vegan Mung bean Balls

Green Mango Smoothie

Bulgogi Meatballs

BLT Egglets

Vanilla Almond Flax Granola with Co...

No Bake Peanut Butter Pumpkin Bites

Once Baked Biscotti

Pesto Tofu Sandwich Recipe

Blueberry Overnight Oats

Starbucks Ham & Swiss Panini Copyca...

Chia Seed Granola Bars

The most viewed on the go recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine