By setting the table the night before, you can ensure that the next morning goes more smoothly since all you have to do is prepare the food, eat, and go. Even if all you do is get the utensils and napkins on the table, you can still end up saving some time.

To make these kale cubes, start by washing and de-ribbing two bunches of kale leaves. Steam for 3 to 5 minutes until limp, followed by plunging the steamed kale into cold water. Transfer to a high-powered blender and add 1/2 cup of water. Blend to a smooth and pourable consistency, pouring the blended greens into an ice cube tray for freezing.

Having everyone eat breakfast first before getting dressed can save you from a potential headache. How many times have you had the kids get dressed only with them to end up with syrup, or worse, on their clothing after.

For this berries and cream dish, place a can of coconut milk in the fridge overnight. Gently open the can and scoop out a tablespoon of the cream that has risen to the top. Wash your berries and place them in a bowl. Put the coconut cream on top of the berries.

While certain food items actually require you to sit down and eat at the table, such as pancakes, muffins, and other messy foods, some you can take with you. By serving easy to transport and eat while on the go foods, you can actually save time when getting everyone to school or work on time.

For this delicious breakfast treat, simply poach 2 eggs. Next, put 2 slices of tomato on a plate and top with basil, the avocado slices, and your eggs. Season with salt, freshly ground pepper, and drizzle with oil if desired.

Preparing meals in the slow cooker the night before is a great way to save time, especially with breakfast. If you throw some oatmeal in the slow cooker before bed, it should be ready the next morning. Then all you have to do is serve and eat.

To prepare these Paleo apple muffins, mix 1/2 cup of coconut flower, 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, 1/4 teaspoon of baking soda, and 1/2 teaspoon of sea salt in a large bowl. In another bowl, mix together 6 eggs, 1/2 cup of coconut oil, 1/4 cup of honey, and 1/2 teaspoon of vanilla extract.

Add both bowls together and mix into a batter, folding in 1 cup of peeled, cored, and chunked apples. Spoon the batter into 9 cupcake liners placed in a muffin tin and place into a preheated 350 degree oven for 35 to 40 minutes. Remove from oven and cool on a wire rack before serving.

You can also cook many of the same items for multiple breakfasts throughout the week. Just place the extra in the refrigerator or freezer, and then when you need hem, just remove and heat for an easy meal.

This chia seed dish becomes even healthier when you add almond milk. To make it add 2 cups of unsweetened almond milk, 1/3 cup of chopped and pitted dates, 1 teaspoon of almond extract, and a pinch of sea salt into a blender. Blend on high until the dates are completely pulverized. Place mixture in a glass bowl and whisk in chia seeds. Place in the refrigerator to chill before serving.

To cut down on the stress of an early morning rush, wake up a little earlier to relax and drink a cup of coffee before the morning gets in full swing. Chances are, if you are busy, this will be the quietest time of your day, until you get home at least, so enjoy it.

For this amazing strawberry fruit salad, mix together 1 cup of sliced strawberries; 2 blood oranges that have been sectioned and halved; 1 cup of grapes; 1 sliced banana; 1/2 cup of dried apricots; 1/2 cup of chopped pecans; 1/2 cup of dried and unsweetened coconut and set aside. For the dressing, mix the juice of 1 lemon, 1 orange, 1/4 cup of chia seeds, and 3 tablespoons of agave and pour over the fruit.

It is always good to have a backup plan when it comes to breakfast. Always keep something in the freezer for those times when you are short of time. This could be raw batter you made the night before, or even frozen waffles and pancakes just in case the alarm doesn’t go off when it should.

To make this awesome breakfast parfait all you need are some nuts and berries. Start by mixing 1/2 cup of filtered water, 1 cup of unsalted cashews (which have been soaked and drained), 2 tablespoons of pure maple syrup, 1 teaspoon of vanilla extract, and a pinch of sea salt in a blender. Blast on high for 1 minute. Chill for a few hours in the fridge.

Place a mixture of 1 cup each of raw almonds and raw walnuts; 1/4 cup each of raw pumpkin, sunflower, and shelled hemp seeds; and a 1/4 cup of unsweetened dried, shredded coconut into a food processor and pulse until nuts are chunky.

Place a 1/2 cup of blueberries into the bottom of a short, wide glass, followed by a 1/4 cup of the nut mixture. Next, spoon about half of the cashew cream on top of the nuts. Finish by placing 1/2 cup of raspberries on top.

To make this vanilla chia seed pudding, combine 1/4 cup of chia seeds to 2 cups of milk, 1-1/2 teaspoons of vanilla extract, and 2 tablespoons of maple syrup in a sealable container, making sure to shake well. Place in the refrigerator for at least 5 hours. Serve with a topping of diced mango and blackberries.

For this delicious meal, cut an avocado in half and remove the pit. In a bowl mix 1 medium chopped tomato, 1 chopped poblano pepper. 1/2 chopped red onion, 1/4 teaspoon of sea salt, 1/4 teaspoon of cayenne pepper, and 3 tablespoons of freshly chopped cilantro. Spoon the mixture into the avocado halves and drizzle lime juice over each avocado.

For this healthy snack, place the de-ribbed leaves form a head of kale onto a baking sheet. Toss with 2 tablespoons of olive oil and sprinkle on some sea salt. Place in an oven set to 275 degrees for about 20 minutes. Make sure to turn the kale leaves about halfway through.

This Paleo breakfast burrito is easy to make. Start by laying out a thin piece of ham. Sauté two eggs in some olive oil over medium-high heat. Whisk the eggs and poor over a mixture of chopped veggies, including spinach, black olives, bell peppers, tomatoes, and whatever else you like.

Place the veggie-egg mixture into a frying pan and scramble. Place the eggs and veggies onto the ham slice and roll it around the eggs. Grill in the frying pan until each side of the ham is slightly brown. If desired, serve with guacamole, salsa, or any other topping you desire.

For this tasty breakfast recipe, you need 4 strips of thick-cut, nitrate-free bacon and 1 medium-sized avocado. Start by wrapping the bacon between some paper towels and placing on a plate in a microwave set to 70 percent power for 2-1/2 minutes.

While you are waiting for the bacon, mash up half of the avocado while cutting the other half into cubes. Mix both in a bowl so that you have a chunky and creamy guacamole. Flavor with salt and a little lime if desired. Smear the guacamole on a piece of bacon and then place another piece on top to form a sandwich.

The nutty tasting polenta is a delicious and healthy breakfast meal. Similar to oatmeal, polenta only requires 1 cup of water, 1/4 cup of coarse, ground oatmeal, and a pinch of salt to make. Mix all of the ingredients together in a microwavable dish and heat in the microwave for 5 minutes, stirring halfway through cooking.

For this tasty salad, prepare the watermelon by removing the rind and slicing it into thin 3-inch triangles. Place the watermelon slices in a bowl with thinly sliced and julienned radishes, and 3/4 cup of thinly sliced hearts of palm.

For the vinaigrette mix 1/4 cup of lemon juice, 2 tablespoons of extra virgin olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of agave nectar, and 1/4 teaspoon of sea salt. Toss the salad with half of the vinaigrette and reserve the other half to use as a dressing. Top with 1/2 cup of crushed hazelnuts and the radish tops.

Containing nuts and spices, these holiday Lara bars offer the health benefits of fats from nuts. Easy to make, all you need to do is blend the dates and almonds in a food processor, pulsing until the mixture is in small chunks.

Mix with 1/2 teaspoon of vanilla extract, 1/2 teaspoon of ginger, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, a pinch of cloves, a pinch of sea salt, and 1 tablespoon of coconut oil. Place the mixture in individual Ziploc bags, shaping them to the shape you want inside the bag. Place in the refrigerator and allow to cool.

For this healthy and easy-to-make breakfast meal, drizzle some avocado oil over 3 bunches of asparagus divided between two baking sheets. Cut the prosciutto into thin strips and wrap it around the asparagus spears. Place the trays under the broiler for 5 to 8 minutes each, tossing the spears at the halfway point. Remove the spears and drizzle on aged balsamic vinegar.

For these pancakes, all you need are 2 bananas, 2 eggs, and a 1/2 cup of vanilla Primal Fuel protein powder. Mix the ingredients together and place a large spoonful of the mixture in a pan at medium heat. The pancakes should be anywhere between 3- and 5-inche wide.

For this healthy, oven-cooked meal, do the following. Melt butter in a large oven-proof skillet on medium heat, making sure to coat the bottom of the pan. Add a large chopped leek to the pan and cook for 3 to 5 minutes, until soft. Add 1/2 bunch of chopped kale and 1/4 teaspoon of sea salt and allow to cook for 5 minutes, stirring occasionally. Stir in 1/4 cup of heavy cream, cooking for an additional minute.

Crack four large eggs over the mixture in the pan and place in an oven set to 350 degrees for about 8 minutes. When you notice the whites are cooked, but the yolks are still runny, it is time to remove the pan from the oven and serve.

Using ginger, peaches, and pineapple, this morning smoothie can give you the energy you need to get going in the morning. Mix one cup of spinach with one celery stalk, a 1/2-inch piece of fresh ginger root, 2 diced peaches, 1 cup of water, and 1 cup of coconut water in a blender. Mix on pulse until smooth.

For this delicious pineapple tea, first boil water in a pan or tea kettle. Pour lemon and pineapple juice, along with ginger slices into the water. Once the mixture is boiling, reduce heat and allow to simmer for 2 minutes. Pour the hot water, minus the pieces of ginger, to a tea kettle and add tea bags. Allow the tea bags to steep for a few minutes before serving.

For the easy-to-make broiled grapefruit, cut a grapefruit in half and dot with butter. Place on a baking sheet in the oven and broil for 3 to 5 minutes until the butter is melted.

For this breakfast treat, mix 3 cups of old fashioned oats, 1/4 cup of ground flax, 1/4 cup of coconut palm sugar, and 1 teaspoon of cinnamon. You can also add in a variety of other ingredients to add a unique flavor, including 1/2 cup of unsweetened coconut, 1/4 cup of pumpkin seeds, 1/2 cup of sliced almonds, and 1/4 cup of raisins.

In addition to the dry ingredients, you need to add 2 teaspoons of vanilla, 1/2 cup of honey or agave, and 2 tablespoons of melted coconut oil. Mix all of the ingredients together and place them on a non-stick cookie sheet in a thin layer. Cook at 350 degrees for 20 to 25 minutes before removing and allowing to cool.

Baked tomato and egg cups are easy to make. Start by slicing the top third of a tomato off, removing the core and seeds, and placing the slices on a baking pan in the oven. Bake at 400 degrees until the tomato is tender. Next crack an egg into the tomato and bake for 7 to 9 minutes.

While you might think deviled eggs are only for special occasions and family get-togethers, they also make a great breakfast snack. The great thing about deviled eggs is that you can add so many different toppings to them depending on your mood.

For this Paleo breakfast, scramble some egg whites and place them in a frying pan. Add spinach and chopped mushrooms to the eggs and mix. This meal packs plenty of nutrients to help get you through your day.

With just a little bit of work, you can make this gourmet trail mix. Start by mixing together 2 cups of salted and roasted peanuts, 1 cup of whole salted and roasted almonds, 1 cup of whole salted and roasted cashews, 1 cup of milk chocolate chips, 1 cup of dried blueberries, 1 cup of dried cherries, 1/4 cup of finely chopped crystallized ginger, and 1/2 cup of unsweetened flaked coconut.

For this cool Paleo breakfast, heat a Panini pan to medium-high heat, greasing it with coconut oil. Place the egg plant slices in the pan and cook for 2 to 3 minutes per side. Cook eggs in the pan on medium heat. Place the eggplant and eggs on top of a bed of spinach and top with fresh salsa.

To make this decadent oatmeal dish, sauté the banana slices in a pan before adding them to the top of the oatmeal. You can do so by heating some coconut oil in a nonstick pan, add the banana slices and sprinkle with brown sugar. Serve the sautéed bananas over hot oatmeal.

To prepare these easy-to-make banana bites, slice a banana into thin round slices. Spread almond butter on one slice and to it with another slice. Place any leftovers in a sealed plastic container for later.

For this delicious breakfast snack, you need 2 ripe bananas, 2 teaspoons of organic peanut butter, 2 teaspoons of chocolate chips, and a pinch of sea salt. Slice each banana 3/4 of the way through the center. Spread 1 teaspoon of peanut butter on the inside of each banana.

Sprinkle 1 teaspoon of chocolate chips into the banana and add a pinch of seas salt. Wrap each banana in aluminum foil and place on a cookie sheet and place in the an oven pre-heated to 350 degrees and bake for 15 minutes.

For this simple breakfast snack, remove the core of an apple using a corer. Then, slice across the apple making thin, round rings. next, smear some almond butter over the surface of a slice and add some granola. Finally, top the snack off with another apple slice.

For this healthy smoothie, combine 1 bunch of cilantro, 2 cups of a kale and spinach mix, 1 bunch of fresh parsley, 2 celery stalks, 1 juiced lemon, 1-1/2 cups of diced mango in a blender. Mix on pulse until well blended.

For a healthy breakfast that you can grab and go make some egg white veggie muffins. Star by frying an egg white. As you are cooking the egg white in a frying pan, add your ingredients, including bacon, red bell peppers, green onions, and spinach. Place in the fridge for later once they are prepared.