45+ Easy and Tasty Grain-Free Breakfast Recipes You’ll Love

Finding breakfast options that are both delicious and nutritious can be a challenge, especially if you’re following a grain-free lifestyle.

Whether you’re avoiding grains due to allergies, sensitivities, or simply trying to reduce your carb intake, there are plenty of mouthwatering alternatives that can energize you for the day ahead.

In this blog post, we’ve gathered 45+ amazing grain-free breakfast recipes that are not only healthy but also flavorful and satisfying.

From fluffy pancakes to savory egg dishes, these recipes prove that you don’t need grains to start your day with a bang.

Read on to discover the perfect grain-free breakfast for you!

45+ Easy and Tasty Grain-Free Breakfast Recipes You’ll Love

Embracing a grain-free lifestyle doesn’t mean sacrificing delicious or diverse breakfast options.

With these 45+ grain-free breakfast recipes, you can enjoy a variety of meals that cater to your dietary preferences without compromising on taste.

Whether you’re craving something sweet or savory, light or hearty, these recipes will help you fuel your mornings the right way.

Try them out and discover just how exciting grain-free breakfasts can be. Your body will thank you!

Avocado & Egg Breakfast Bowl

This nutrient-packed breakfast bowl is a perfect way to start your day on a grain-free note. With creamy avocado, protein-rich eggs, and healthy fats, it offers a delicious balance of flavors that will keep you full and energized throughout the morning.

Ingredients:

• 2 large eggs
• 1 ripe avocado
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs (optional, such as chives or parsley)
• Cherry tomatoes (optional)

Instructions:

1. Heat a non-stick skillet over medium heat and add olive oil.
2. Crack the eggs into the skillet and cook to your desired doneness (scrambled, sunny side up, or over-easy).
3. While the eggs cook, slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into slices or mash it with a fork for a smoother texture.
4. Once the eggs are ready, place them in a bowl and arrange the avocado on the side.
5. Season with salt, pepper, and fresh herbs for added flavor. Optionally, add some halved cherry tomatoes for a burst of freshness.
6. Serve immediately and enjoy a grain-free breakfast that’s satisfying and wholesome.

his Avocado & Egg Breakfast Bowl is a simple, nutrient-dense breakfast that combines healthy fats, protein, and essential vitamins. The richness of the avocado pairs wonderfully with the eggs, offering a meal that will keep you satiated and feeling good throughout the morning. It’s a versatile dish that can be customized with your favorite toppings, making it ideal for anyone following a grain-free or low-carb lifestyle.

Chia Seed Pudding with Almond Butter

This creamy chia seed pudding is a great grain-free option for breakfast. It’s not only packed with omega-3 fatty acids and fiber but also offers the rich taste of almond butter, creating a satisfying and delicious start to your day.

Ingredients:

• 2 tablespoons chia seeds
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tablespoon almond butter
• 1 teaspoon maple syrup (optional)
• 1/4 teaspoon vanilla extract
• Fresh berries or nuts for topping (optional)

Instructions:

1. In a small bowl, mix the chia seeds with almond milk. Stir well to ensure the seeds are evenly distributed.
2. Add the almond butter, maple syrup, and vanilla extract to the mixture. Stir until the almond butter is well incorporated.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Once the pudding has set, give it a good stir and top with fresh berries, chopped nuts, or a drizzle of almond butter.
5. Serve chilled and enjoy this creamy, grain-free breakfast.

Chia Seed Pudding with Almond Butter is an excellent option for a no-fuss, grain-free breakfast. The chia seeds provide a satisfying texture, while the almond butter adds richness and flavor. This dish is not only healthy and full of nutrients, but it also makes for an easy make-ahead breakfast. Whether you enjoy it as a quick morning meal or a nutritious snack, it’s a satisfying and delicious choice for those avoiding grains.

Sweet Potato & Spinach Hash with Bacon

This savory breakfast hash is a delightful combination of sweet potatoes, spinach, and crispy bacon. The sweetness of the potatoes balances beautifully with the savory flavors, making it a hearty and fulfilling grain-free breakfast option.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 cups fresh spinach
• 3 slices of bacon, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: 1/4 teaspoon paprika or garlic powder

Instructions:

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, then remove the bacon and set it aside on a paper towel to drain the excess fat.
2. In the same skillet, add the olive oil and diced sweet potato. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and slightly caramelized.
3. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. If desired, sprinkle in some paprika or garlic powder for added flavor.
4. Return the crispy bacon to the skillet and stir everything together. Season with salt and pepper to taste.
5. Serve hot, and enjoy a satisfying, grain-free breakfast that combines the richness of bacon with the goodness of sweet potatoes and spinach.

Sweet Potato & Spinach Hash with Bacon is a wonderfully savory breakfast that provides a great combination of flavors and textures. The sweetness of the potatoes and the savory crispiness of the bacon create a balanced and satisfying dish that will keep you full and energized. This hearty breakfast is not only grain-free but also packed with nutrients, making it the perfect choice for anyone looking for a wholesome and filling meal to kickstart their day.

Coconut Flour Pancakes with Berries

These grain-free coconut flour pancakes are soft, fluffy, and perfect for a weekend breakfast or brunch. With the natural sweetness of coconut flour and the freshness of berries, they provide a deliciously satisfying alternative to traditional pancakes.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk (or coconut milk)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon coconut oil (for cooking)
• Fresh berries (blueberries, raspberries, or strawberries)
• Maple syrup (optional)

Instructions:

1. In a medium-sized bowl, whisk together the coconut flour, eggs, almond milk, vanilla extract, baking powder, and salt. The batter should be thick but pourable. If it’s too thick, add a little more almond milk to achieve the desired consistency.
2. Heat a non-stick skillet or griddle over medium heat and add a little coconut oil.
3. Pour about 2 tablespoons of batter onto the skillet for each pancake, spreading it into a small circle.
4. Cook for 2-3 minutes on each side, until golden brown and cooked through. Be gentle when flipping, as coconut flour pancakes are delicate.
5. Serve with fresh berries and a drizzle of maple syrup for added sweetness.

Coconut Flour Pancakes with Berries are a great grain-free breakfast option that combines the light, fluffy texture of pancakes with the tropical flavor of coconut. Coconut flour is a healthy alternative to traditional flour, making these pancakes perfect for those on a gluten-free or low-carb diet. Paired with fresh berries and syrup, they make for a comforting yet nourishing start to your day.

Zucchini & Egg Muffins

These savory zucchini and egg muffins are the perfect grab-and-go breakfast, combining veggies, protein, and healthy fats into a handheld, grain-free meal. Packed with flavor, these muffins are ideal for meal prepping and can be stored in the fridge for an easy breakfast option throughout the week.

Ingredients:

• 1 medium zucchini, grated
• 4 large eggs
• 1/2 cup shredded cheese (optional)
• 1/4 cup almond flour
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh herbs (optional, such as thyme or parsley)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or line with muffin liners.
2. Grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture.
3. In a large bowl, whisk together the eggs, almond flour, garlic powder, salt, and pepper.
4. Stir in the grated zucchini, cheese (if using), and fresh herbs.
5. Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick comes out clean when inserted.
7. Let the muffins cool for a few minutes before serving.

Zucchini & Egg Muffins are a versatile, grain-free breakfast that’s full of nutrients and easy to prepare. The eggs provide protein while the zucchini adds fiber and moisture, making them a satisfying, low-carb meal. These muffins are not only a great way to sneak in some vegetables but also perfect for meal prepping, so you can have a quick, healthy breakfast ready all week long.

Almond Flour Waffles

These light and crispy almond flour waffles are a perfect grain-free option for a delicious breakfast or brunch. The almond flour gives them a slightly nutty flavor, and they are wonderfully fluffy on the inside while crispy on the outside. Serve them with your favorite toppings for a satisfying, healthy start to the day.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons melted butter or coconut oil
• Maple syrup and fresh fruit for serving (optional)

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray or oil.
2. In a medium bowl, whisk together the almond flour, eggs, almond milk, vanilla extract, baking powder, and salt until smooth.
3. Stir in the melted butter or coconut oil.
4. Pour the batter onto the preheated waffle iron, using about 1/4 cup of batter for each waffle, or according to your waffle iron’s size.
5. Close the waffle iron and cook for about 3-5 minutes, or until the waffles are golden and crisp.
6. Serve immediately with your choice of toppings, such as fresh fruit or a drizzle of maple syrup.

Amond Flour Waffles are a delightful grain-free breakfast that offers the perfect balance of lightness and crispness. The almond flour provides a nutty flavor and keeps the waffles naturally gluten-free and low-carb. These waffles are quick to make, versatile, and can be topped with anything from fresh berries to a dollop of whipped cream, making them a family favorite for anyone following a grain-free lifestyle.

Cauliflower Rice Breakfast Stir-Fry

This Cauliflower Rice Breakfast Stir-Fry is a flavorful and savory grain-free option for those looking for a filling, low-carb breakfast. With cauliflower rice as a base, it’s packed with veggies, scrambled eggs, and your choice of protein for a nutritious, well-rounded meal.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 2 large eggs
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup chopped spinach
• 1 tablespoon olive oil
• 1/2 cup cooked chicken, bacon, or sausage (optional)
• Salt and pepper, to taste
• 1 tablespoon soy sauce or coconut aminos (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.
3. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until tender and slightly crispy. If you like a bit of caramelization, let it sit in the pan without stirring for a minute or two.
4. Push the cauliflower rice mixture to one side of the skillet. Scramble the eggs in the other side of the skillet until cooked through, then stir them into the cauliflower rice.
5. Add the spinach and any optional protein, such as chicken or bacon. Stir until the spinach wilts and everything is well combined.
6. Season with salt, pepper, and soy sauce or coconut aminos if desired.
7. Serve immediately for a grain-free breakfast that’s both satisfying and packed with nutrients.

Cauliflower Rice Breakfast Stir-Fry is a quick and versatile dish that’s perfect for meal prep or a last-minute breakfast. With the cauliflower rice acting as a low-carb, nutrient-dense base, you can add your choice of vegetables and protein to create a customizable, satisfying meal. This savory dish is filling, high in protein, and a fantastic alternative to traditional grain-based breakfasts, making it ideal for anyone on a grain-free, keto, or low-carb diet.

Greek Yogurt Parfait with Nuts and Seeds

This Greek Yogurt Parfait with Nuts and Seeds is a light, protein-packed breakfast that’s both creamy and crunchy. It combines the richness of full-fat Greek yogurt with the healthy fats of nuts and seeds, making it a perfect grain-free option for a satisfying morning meal.

Ingredients:

• 1 cup full-fat Greek yogurt
• 2 tablespoons chia seeds
• 2 tablespoons sliced almonds
• 2 tablespoons walnuts, chopped
• 1 tablespoon sunflower seeds
• 1/2 teaspoon cinnamon
• Fresh berries (strawberries, blueberries, or raspberries)
• Honey or maple syrup (optional)

Instructions:

1. In a small bowl, mix the Greek yogurt and cinnamon together.
2. In serving glasses or bowls, layer the yogurt mixture with the chia seeds, sliced almonds, walnuts, and sunflower seeds.
3. Top with fresh berries for added sweetness and antioxidants.
4. Drizzle with honey or maple syrup if you like a touch of extra sweetness.
5. Serve immediately for a quick, delicious, and healthy breakfast.

Greek Yogurt Parfait with Nuts and Seeds is a nutritious and satisfying breakfast that’s perfect for those on a grain-free diet. The Greek yogurt provides a rich, creamy base packed with protein, while the nuts and seeds add a satisfying crunch and boost of healthy fats. This parfait is not only quick to assemble but also highly customizable—feel free to experiment with different nuts, seeds, or toppings to suit your taste preferences. It’s a great way to kickstart your day with a balance of protein, fats, and fiber.

Egg and Veggie Frittata

This Egg and Veggie Frittata is a versatile and nutritious breakfast option that’s perfect for any time of day. Packed with eggs, vegetables, and a bit of cheese, this grain-free frittata is both filling and satisfying, providing a well-rounded meal in one pan.

Ingredients:

• 6 large eggs
• 1/2 cup diced bell pepper
• 1/2 cup spinach, chopped
• 1/4 cup onion, diced
• 1/4 cup shredded cheese (optional, such as cheddar or feta)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 teaspoon dried oregano (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes, until softened.
3. Add the chopped spinach and cook for another 2 minutes until wilted.
4. In a separate bowl, whisk the eggs with salt, pepper, and oregano. Pour the egg mixture over the vegetables in the skillet.
5. Sprinkle the shredded cheese on top if using.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the top is golden.
7. Remove from the oven and let it cool for a few minutes before slicing and serving.

This Egg and Veggie Frittata is a fantastic, grain-free breakfast that combines the flavors of fresh vegetables with the richness of eggs and cheese. It’s an easy-to-make, one-pan meal that’s perfect for meal prepping, as it can be enjoyed warm or cold throughout the week. Whether you’re serving it for breakfast, brunch, or dinner, this frittata offers a nourishing, satisfying dish that’s packed with protein, healthy fats, and plenty of vitamins.

Bacon-Wrapped Avocado Slices

Bacon-Wrapped Avocado Slices are a deliciously savory, grain-free breakfast treat that combines crispy bacon with the creamy, rich texture of avocado. These are quick to prepare and perfect for those looking for a low-carb, protein-packed meal with a burst of flavor.

Ingredients:

• 1 ripe avocado
• 4 slices of bacon
• Salt and pepper, to taste
• Optional: chili flakes or garlic powder for seasoning

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the avocado into wedges, removing the pit and skin.
3. Wrap each avocado slice with a slice of bacon, securing it with a toothpick if necessary.
4. Arrange the wrapped avocado slices on the baking sheet, and season with a pinch of salt, pepper, and optional chili flakes or garlic powder.
5. Bake for 15-20 minutes, or until the bacon is crispy and golden brown.
6. Serve immediately as a satisfying breakfast or snack.

Bacon-Wrapped Avocado Slices are a wonderfully indulgent yet healthy breakfast option. The crispy, salty bacon perfectly complements the creamy avocado, creating a flavor combination that’s both satisfying and rich in healthy fats. These bite-sized treats are not only grain-free but also low in carbs, making them ideal for a keto or paleo lifestyle. Quick to prepare, they’re perfect for busy mornings or even as a flavorful snack throughout the day.

Spaghetti Squash & Sausage Breakfast Skillet

This Spaghetti Squash & Sausage Breakfast Skillet is a hearty, grain-free meal that combines the mild, slightly nutty flavor of spaghetti squash with savory sausage, eggs, and vegetables. It’s a one-pan breakfast that’s both comforting and packed with nutrients.

Ingredients:

• 1 small spaghetti squash
• 2 tablespoons olive oil
• 1/2 pound breakfast sausage (or any protein of choice)
• 1/4 cup onion, diced
• 1/2 bell pepper, diced
• 2 large eggs
• Salt and pepper, to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out the seeds, and drizzle with olive oil. Place the halves face down on a baking sheet and roast for 30-40 minutes, or until tender.
2. While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart as it cooks.
3. Once the sausage is browned, add the diced onion and bell pepper, sautéing for another 4-5 minutes until softened.
4. When the spaghetti squash is done, use a fork to scrape out the strands and add them to the skillet.
5. Stir everything together and season with salt and pepper. Create two small wells in the mixture and crack the eggs into them. Cover the skillet and cook until the eggs are cooked to your liking.
6. Garnish with fresh herbs and serve hot.

The Spaghetti Squash & Sausage Breakfast Skillet is a satisfying and nutritious meal that’s perfect for those on a grain-free, low-carb, or paleo diet. The spaghetti squash acts as a fantastic, vegetable-based substitute for grains, while the sausage and eggs provide ample protein. This savory dish is easy to make, full of flavor, and can be enjoyed by the whole family for a comforting breakfast or brunch.

Almond Butter & Banana Smoothie

This Almond Butter & Banana Smoothie is a quick, nutrient-packed grain-free breakfast option that combines the creaminess of almond butter with the natural sweetness of banana. It’s a delicious way to fuel your body with protein, healthy fats, and potassium in just a few minutes.

Ingredients:

• 1 ripe banana
• 2 tablespoons almond butter
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tablespoon chia seeds
• 1/2 teaspoon cinnamon (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the banana, almond butter, almond milk, chia seeds, and cinnamon.
2. Blend on high until smooth. Add ice cubes for a thicker, colder texture if desired.
3. Taste and adjust sweetness or consistency as needed by adding more almond milk or a touch of honey or maple syrup.
4. Pour into a glass and enjoy immediately for a filling and energizing breakfast.

The Almond Butter & Banana Smoothie is a simple and satisfying grain-free breakfast that’s perfect for busy mornings. Packed with healthy fats from the almond butter and fiber from the chia seeds, this smoothie helps keep you full and energized throughout the day. It’s quick to make, customizable, and full of natural sweetness from the banana, making it an ideal choice for anyone on a grain-free, low-carb, or paleo diet. Enjoy it as a refreshing breakfast or a snack on the go!

Sweet Potato & Bacon Breakfast Cups

These Sweet Potato & Bacon Breakfast Cups are a savory, grain-free, and low-carb breakfast option that’s perfect for meal prep or a quick, hearty morning meal. The combination of crispy bacon and roasted sweet potato provides a rich, satisfying flavor, while the eggs offer protein to keep you full until lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 6 slices of bacon
• 6 large eggs
• Salt and pepper, to taste
• Olive oil for roasting
• Fresh herbs (optional, such as parsley or thyme)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with a little olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, cook the bacon in a skillet until crispy. Drain on paper towels and crumble into small pieces.
5. Once the sweet potatoes are done, divide them evenly among six muffin tin cups. Press them down slightly to form a small base.
6. Crack one egg into each muffin cup on top of the sweet potatoes.
7. Sprinkle crumbled bacon over the eggs and season with additional salt and pepper.
8. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
9. Garnish with fresh herbs and serve warm.

Sweet Potato & Bacon Breakfast Cups are a delicious and nutrient-packed breakfast option that combines the sweetness of roasted sweet potatoes with the savory flavors of bacon and eggs. This grain-free recipe is filling, making it ideal for those following a low-carb or paleo diet. It’s a fantastic option for meal prepping since it can be made in advance and reheated, offering a quick and satisfying breakfast throughout the week.

Coconut Chia Pudding with Almonds and Coconut Flakes

This Coconut Chia Pudding with Almonds and Coconut Flakes is a tropical, grain-free breakfast that’s packed with fiber, healthy fats, and protein. It’s an easy make-ahead meal that provides a creamy and satisfying start to your day, while offering the perfect balance of sweetness and crunch.

Ingredients:

• 2 tablespoons chia seeds
• 1/2 cup coconut milk (full-fat)
• 1 tablespoon unsweetened shredded coconut
• 1 tablespoon sliced almonds
• 1 teaspoon maple syrup (optional)
• 1/4 teaspoon vanilla extract
• Fresh fruit for topping (optional)

Instructions:

1. In a small bowl or jar, combine the chia seeds, coconut milk, shredded coconut, and vanilla extract. Stir well to combine.
2. Cover and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. After the pudding has set, give it a good stir and top with sliced almonds, additional shredded coconut, and fresh fruit, if desired.
4. Drizzle with maple syrup for extra sweetness if you like.
5. Serve chilled for a refreshing and nutrient-dense breakfast.

Coconut Chia Pudding with Almonds and Coconut Flakes is a refreshing and grain-free breakfast that’s easy to prepare the night before. It’s an excellent source of omega-3 fatty acids, fiber, and healthy fats, making it a perfect choice for those on a low-carb or paleo diet. The chia seeds provide a satisfying texture, while the coconut milk and toppings add rich, tropical flavors. This simple recipe is not only delicious but also a great option for meal prepping and enjoying throughout the week.

Sausage and Mushroom Egg Muffins

These Sausage and Mushroom Egg Muffins are a delicious and savory grain-free breakfast that’s packed with protein and veggies. They’re easy to make and perfect for meal prep, offering a satisfying and healthy start to your day that can be enjoyed on the go.

Ingredients:

• 6 large eggs
• 1/2 pound sausage (breakfast sausage or ground turkey)
• 1/2 cup mushrooms, finely chopped
• 1/4 cup onion, diced
• 1/4 cup shredded cheese (optional)
• Salt and pepper, to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or cooking spray.
2. In a skillet, cook the sausage over medium heat, breaking it apart as it cooks, until browned and fully cooked through.
3. Add the chopped mushrooms and onion to the skillet and sauté for an additional 3-4 minutes, until softened and fragrant.
4. In a bowl, whisk the eggs with salt and pepper. Add the cooked sausage and vegetable mixture, stirring to combine.
5. Spoon the egg mixture into the muffin tin cups, filling each about 3/4 full. If desired, sprinkle cheese on top of each muffin.
6. Bake for 15-20 minutes, or until the eggs are set and the muffins are golden.
7. Let the muffins cool for a few minutes before removing from the tin and serving.

ausage and Mushroom Egg Muffins are a savory, grain-free breakfast that’s perfect for busy mornings. They’re packed with protein from the eggs and sausage, along with the earthy flavor of mushrooms. These muffins are easy to make, versatile, and perfect for meal prepping, as they can be stored in the fridge and reheated throughout the week. Whether you’re looking for a quick breakfast or a satisfying post-workout snack, these muffins will keep you energized and full.

Note: More recipes are coming soon!