Breakfast is a very important meal. Having a good breakfast in the morning gives you a burst of energy to start your day and maintain your energy during the day. Breakfast fuels your blood sugar and boosts your metabolism while doing that. This is turn helps you stay active both physically and mentally.
According to fruitsandveggiesmorematters.org,
Eating a nutritious breakfast sets the tone for the day and promotes weight maintenance and weight loss by maintaining blood glucose levels and your metabolism.
It's very important to eat a good breakfast daily. You don't want to eat just anything but a nutritionally balanced diet. I love breakfast, and I'm always looking for ways to spice up my Breakfast. Breakfast doesn't have to be boring, and I have some healthy breakfast recipes here to prove it.
Mango Pineapple Smoothie Bowl
1 banana, frozen
1 cup frozen mango
1 cup frozen pineapple
¼-1/3 cup coconut milk (or milk of choice)
Coconut, granola & fresh fruit, to top
Combine all ingredients except for the toppings in a blender. Puree until completely smooth - the mixture should be very thick. Add a touch more liquid if necessary to get it to blend completely smooth, or if you want a thinner smoothie.
Transfer to a individual serving bowl and add toppings. Enjoy immediately!
Recipe via https://www.bakerita.com/mango-pineapple-smoothie-bowl/
Banana Berry Smoothie Bowl
1 cup unsweetened almond milk
1 scoop Strawberry Shakeology
¼ large banana cut into thick slices
¼ cup fresh or frozen blackberries
¼ cup fresh or frozen blueberries
1 cup ice
2 Tbsp. sliced raw almonds
1 tsp. chia seeds
2 tsp. raw pumpkin seeds (pepitas)
Place almond milk, Shakeology, blueberries, and ice in blender; cover. Blend until smooth.
Place smoothie in a medium bowl. Top with banana, blueberries, blackberries, almonds, chia seeds, and pumpkin seeds; serve immediately.
Recipe via https://www.beachbodyondemand.com/blog/banana-berry-smoothie-bowl?code=SOCIAL_BLOG_PI
SouthWest Avocado Toast
2 pieces bread, toasted
1 avocado, peeled and seeded
2 tsp cilantro, plus more for garnish
Juice of 1/2 lime
1/4 tsp cayenne powder
1/2 tsp red pepper flakes
Salt and pepper
2 eggs, scrambled
In bowl mix together your avocado, cilantro, lime, cayenne, red pepper flakes and salt and pepper and stir until mashed.
Spread half mixture on each of your pieces of toast.
Top with your scrambled eggs and desired amount of salsa.
Garnish with cilantro if desired.
Recipe via http://tornadoughalli.com/2017/01/southwest-avocado-toast/
Spinach Bacon Omelete
3 Tbsp half/half or milk
Salt & pepper to taste
1/2 cup spinach
1/2 cherry tomatoes
6 slices bacon
1/2 cup cheese
Preheat oven to broil 450°F.
Slice tomatoes in half or quarter. Chop spinach.
Cut bacon into small slices. Cook and leave grease in pan. Place the cooked bacon onto a paper towel.
In a bowl beat eggs. Add half and half, salt and pepper to taste and beat again.
In a large pan add the leftover bacon grease (butter or oil can be used instead). Once grease is warm, pour in the egg mixture and let it cook on medium/high heat for about 1-2 minute or just until the bottom of eggs are done cooking.
Remove from heat. Add the spinach, tomatoes, bacon and cheese. (You can either add the ingredients to the middle of omelet and close both sides or put all the ingredients on one side and fold over once.
Place into oven. Let cook for about 1-2 minutes or until eggs finish cooking.
If you are adding cheese or any other ingredients to the top remove pan from oven, add desired ingredients and just put back it to let the cheese melt real quick.
Recipe via https://valentinascorner.com/spinach-bacon-omelet/
Avocado Toast with Smoked Salmon
fat-free yogurt 2 tbsp
lemon ½, juiced
rye bread 2 slices, toasted
cayenne pepper a pinch
smoked salmon 75g
cucumber 1/4, ribboned with a veg peeler
salad cress a handful
red chilli ½, seeded and finely diced
mint finely chopped to make 1 tbsp
lemon ½, zested and juiced
tomato 1, finely diced
white wine vinegar 1 tsp
Make the dressing by mixing all the ingredients together with some seasoning.
Halve the avocado, remove the stone and scoop the flesh into a bowl.Add the yogurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.
Divide the avocado between the toasted rye bread, sprinkle over a little cayenne pepper and add the smoked salmon and cucumber. Spoon over the dressing, then top with the cress.
Recipe via http://www.olivemagazine.com/recipes/healthy/avocado-on-toast-with-smoked-salmon/
Healthy Banana Pancakes
2 medium bananas
1/2 cup of almond milk (or regular milk)
1 cup of flour (I use Organic Unbleached White All Purpose Flour)
1 tsp of baking powder
1/2 tsp of baking soda
Puree the bananas with potato masher or fork.
Add almond milk, eggs and whisk until smooth.
Add flour, baking powder and baking soda. Mix the batter gently and try not to over mix. A few lumps are fine. If the mixture looks too thin, add a little extra flour.
Heat up a non-stick skillet on medium heat. Using 1/4 cup as a measure, scoop the batter onto the skillet.
In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have 6 pancakes.
Garnish with fresh bananas and drizzle with maple syrup. Enjoy!
Recipe via http://cooktoria.com/recipe/healthy-banana-pancakes/
Healthy Buckweat Pancakes
skimmed milk 250ml
vanilla extract 1 tsp
buckwheat flour 200g
baking powder 1½ tsp
ground cinnamon 1 tsp
strawberries hulled and halved
raspberries a handful
natural yogurt 4 tbsp
agave or maple syrup a drizzle
Whisk the eggs, milk and vanilla together in a jug. Sieve the flour into a mixing bowl and add the baking powder and cinnamon. Gradually add the wet ingredients to the dry and whisk.Add a pinch of salt and leave to rest for 1 hour.
Heat a spray of oil in a frying pan on a medium heat. Add a large spoonful of batter to the pan and make a pancake. Once golden, flip the pancake over. Repeat with the remaining batter. Separate with baking paper and keep warm.
Put the pancakes onto plates, top with the fruit, 1 tbsp yogurt and a drizzle of syrup.