Knowing that breakfast is a very important part of the day, we've decided to inspire you with some healthy and tasty breakfast recipes. They are very different, but all easy to cook and delicious. Enjoy!
Did you know that a healthy, delicious breakfast is not only a pleasant start of the morning but also a great source of energy for both your body and brain? That’s why today we want to offer you a list of amazing tasty breakfasts, which are nutritious and easy to cook.
For 2 servings take fresh blackberries and blueberries (¾ cup each), 1 cup vanilla milk (choose the soy one if you want to make it as healthy as possible), 140g plain Greek yoghurt, and 1 whole banana. Put everything into a blender and mix for 30 second. Then stir a bit and mix for 30 seconds again. Your smoothie is ready.
Take 1½ cups bran flakes, ¼ cup nuts or fruits (dried or fresh), 220g yoghurt (lemon or vanilla one) and mix them in a to-go container to take this healthy breakfast to work with you. However, you can eat it at home too, replacing the yoghurt with the same amount of low-fat milk.
Take 1 cup uncooked quinoa, rinse it, then prepare according to instructions on a package. Put it aside for a while, letting it cool to room temperature. Then take 1 diced mango, 1½ cup sliced strawberries, blueberries and blackberries (1 cup each). Combine them with quinoa in a large bowl.
Prepare the glaze: take ¼ cup honey, 2 tablespoons lime juice and combine them in a small bowl, then drizzle over a salad. Toss it and garnish with 1 tablespoon chopped basil.
Take 2 slices toasted bread (preferably whole-grain) and top it with 1 sliced avocado. Then take a fork and mash the avocado lightly. Drizzle the toasts with 1 teaspoon fresh lemon juice and 1 tablespoon olive oil. If you want the toasts to be more spicy, sprinkle them with ⅛ teaspoon red pepper and ½ teaspoon kosher salt.
Take 1 cup water or almond milk (unsweetened), add it to a small pot along with ½ tablespoons ground cinnamon and ⅓ cup rolled oats. Bring them to a boil, then simmer for about 3 minutes, keeping the heat medium and stirring occasionally.
Then take ½ cup grated zucchini and 2 tablespoons chia seeds, adding them to a pot too. Continue to simmer all the mix for about 4 minutes, stirring it occasionally too. When the dish reaches the desired texture, remove it from heat. Add 1 tablespoon vanilla extract and 2 tablespoons brown sugar, stirring again. You can top it with chopped walnuts or sliced bananas if you want to.
Take 4 large eggs and beat them in a medium bowl, adding black pepper and kosher salt (¼ teaspoon each), and 1 tablespoon water. Then take 2 teaspoons olive oil and heat them in a large skillet (the heat should be medium-high), adding ½ cup canned white beans (previously rinsed) and ½ cup halved grape tomatoes. Cook it from 1 to 2 minutes, tossing occasionally. Then put them on a plate and wipe the skillet clean before pouring another teaspoon of oil in it. Heat it, then add the eggs and cook from 1 to 2 minutes. Be sure that the eggs are still soft. Add ¼ cup pesto, the tomato mixture, whole-wheat bread toasts, and enjoy!
Take ⅓ cup oats, 1 teaspoon chia seeds, 1 teaspoon vanilla extract, ½ cup almond milk, and ½ tablespoon maple syrup. Mix them in a container (be sure it’s airtight), then place in the fridge and live overnight. In the morning stir the mix, adding ⅓ cup blueberries, ½ sliced banana, and 2 tablespoons slivered almonds.
Take some cheddar cheese (from 30 to 60g), 1 sliced apple, add ¼ cup walnuts and enjoy. This breakfast is one of the easiest to cook at home and enjoy right after or take to office.
Preheat the oven to 400°F, then take a 12-cup muffin pan, covering it with a nonstick cooking spray. Take a large bowl, adding 1¼ cups flour, salt, baking powder, baking powder, nutmeg (½ teaspoon each) into it along with ½ cup dark-brown sugar, whisking together until there are no lumps. Stir in ½ cup raisins along with 1 cup rolled oats. Then add 4 medium carrots (previously shredded), 3 tablespoons olive oil (preferably extra-virgin), 1 large egg, 1 mashed banana, and ⅓ cup skim milk, stirring everything until fully blended.
Fill all the muffin cups with batter (¼ cup for each) and bake from 23 to 25 minutes, checking whether the muffins are ready with the help of a toothpick. Let them cool down for a bit and serve.
Take a slice of bread (whole-grained preferably), spread it with low-fat ricotta (3 tablespoons), adding some tomatoes to your taste. Add some salt and pepper (also to you taste) and a drizzle of about 1 teaspoon olive oil.
As you see, there are so many ways to cook a nice delicious breakfast. So why don’t you try cooking something new tomorrow? We hope that you’ll like it!