What does “healthy breakfast” mean to you? It might mean:
You want to lose weight
You want to eat more fruit
You want to eat less processed foods
You want something that will keep you full until lunch
You crave something quick and easy, but that delivers on all your required nutrients, and balances your carbohydrate, protein, and fat intake
Regardless, MealFinds compares healthy breakfast meal services (see delicious Meal Services below), so you can determine what’s in your budget and what best fits into your lifestyle! Keep scrolling to read some of our favorites right now.
High Protein Breakfast
With a rotating weekly menu, so you’re never bored, Icon Meals offers high-protein meals that are sure to please.
Try out their “S’Mores Protein Pancakes,” reminiscent of smoky campfire nights, crispy marshmallows, and melted chocolate, but only 320 calories, with 29 grams of protein!
Paleo On The Go offers delicious paleo morning treats. We dare you to try to say “no” to their “Apple Cinnamon Paleo Tarts,” with all-natural ingredients like cassava flour, organic Granny Smith Apples, cinnamon, honey, maple syrup, organic coconut butter, and organic, purified coconut water. Yum!
Catalina Crunch offers numerous keto options, like their “Mixed Berry Keto Smoothie” which is packed full of antioxidants, manganese, Vitamin C, folate & potassium, and raspberries that contain powerful anti-inflammatory effects.
We can hardly believe it’s keto, but it comes in at a whopping 6g of plant protein, 14g of healthy fats, just 3g sugar, and only 5g net carbs.
Mylk Labs offers 5 flavors of gluten-free oatmeal, including their new nut-free “Granny Smith Apple Sunflower Cinnamon,” made with just 7 ingredients including gluten-free oats, sunflower seeds, organic coconut sugar, apples, cinnamon, and Himalayan pink salt.
This post has been reviewed and approved by our dietitian Rebecca Housh, MS, RDN, LDN for nutritional accuracy.
Rebecca Housh is a registered dietitian based in Chicago, IL. She earned a Bachelor of Science in Human Physiology from Boston University and a Master of Science in Human Nutrition from the University of Illinois in Chicago. Rebecca is passionate about the idea of food as medicine in both preventative and therapeutic care. Her current professional interests lie in food security, food access, and nutrition for chronic disease.
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