Tired of the same ol' breakfast routine?

Mandy Landefeld from Sumptuous Living shared tasty (and healthy!) alternatives to your standard breakfast fare.

Get her recipes below and watch 'Atlanta & Company' weekdays at 11:00 on 11Alive and streaming.

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Straight from Mandy:

Peanut Butter Banana Smoothie

Prep Time: 2 minutes

Total Time: 2 minutes

Yield: 1 smoothie

Peanut Butter Banana Smoothie

A healthy smoothie that's so thick and creamy, it drinks like a milkshake.


  • 6 oz almond or cashew coconut milk
  • ¾ cup frozen banana, sliced
  • ½ cup ice
  • 2 tbl peanut butter powder


  • Place all ingredients into a blender, cover and blend until smooth.
  • Serve immediately.

Blueberry Ginger Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4 servings

Blueberry Ginger Smoothie

Blueberries and mixed fruit blended with fresh ginger, Omega-3 rich Chia seeds, spinach, and apple juice require no extra sugar and is so energizing! Zippy Yummy Goodness in a glass!


  • 4 cups frozen mixed fruit
  • 3 cups frozen blueberries
  • 2 1/2 " chunk peeled ginger (cut into chunks)
  • 4 cups fresh spinach
  • 1/3 cup chia seeds
  • 6 cups apple juice


  • Place all ingredients in a blender and blend on highest setting until smooth.
  • Serve with fat straws for easy sipping.
  • Remaining smoothie can be stored in fridge for 2 days or freezer for 1 month.

Healthy Whole Grain Waffles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6-8 servings

Whole Grain Waffles

Classic waffles with a twist. Whole grains make it better for you, and cinnamon and nuts just make it better!


  • 1/2 cup Light Brown Sugar (packed)
  • 3 cups Whole Wheat Flour
  • 2 cups All-Purpose Flour (unbleached)
  • 2 cups Old Fashioned Oats
  • 3 tablespoons Baking Powder
  • 1 1/2 teaspoon Baking Soda
  • 2 tablespoons Cinnamon
  • 2 teaspoons Kosher Salt
  • 5 cups Buttermilk (lowfat)
  • 1 1/2 cup Non-fat Greek Vanilla Yogurt
  • 3/4 cups Vegetable/Canola Oil
  • 6 Large Eggs (lightly beaten)
  • 2 teaspoons Vanilla Extract
  • 3 cups Walnuts or Pecans (chopped)


  • Add all ingredients into an extra large mixing bowl in order.
  • Mix together well, being sure to scrape bottom and sides of bowl.
  • Let sit for 5 minutes while waffle iron heats up.
  • Spray upper and lower lid with non-stick cooking spray.
  • Pour enough batter into your waffle iron to almost fill it without running over when you close lid.
  • Cook until alarm goes off or golden brown and crisp.
  • Transfer to cooling rack or plate and continue batches until all the batter is used.
  • Serve with good maple syrup and butter (optional).
  • Allow extra waffles to fully cool.
  • Store remaining waffles in a gallon zipper freezer bag with wax or parchment paper placed between the waffles for easy separation later.
  • Freeze for up to 6 months.
  • To reheat frozen waffles: Simply place frozen waffle in toaster oven on toast setting.