Breakfast should give you a good jumpstart to keep you in a good mood all throughout the day. It also needs to be easy to make, since you just woke up and need a quick fix. You also have to include the “healthy factor” in your breakfast to ensure that you are giving your digestive system a good start. Easy, healthy and delicious – the following triple threat recipes will give you that and much more for mornings you can always look forward to.
Recipe 1: Tortilla Breakfast Overload
Servings: 2
Prep time: 5 minutes
Cooking time: 5 minutes
(Nutritional Info: 392 kcal, 19.7 grams fat, 38.3 grams carbohydrates, 14.8 grams protein, 711 mg sodium, 239 mg cholesterol)
Ingredients:
– Four pieces 6-inch flour tortillas
– 2 tablespoons refried beans
– 3 eggs
– 1 ½ cups shredded lettuce
– 2 tablespoons salsa
– 1 tablespoon mayonnaise
Instructions:
- Stir the salsa and beans together in a bowl until they form a smooth consistency.
- Turn the stove over medium heat and warm up a non-stick skillet.
- Beat the eggs and pour them over the skillet. Allow to set for about a minute.
- Spread the beans mixture over half of the eggs.
- Flip the other half to cover the beans mixture. Continue cooking until the eggs are set.
- Spread the mayonnaise evenly onto each tortilla.
- Cut the eggs into four equal pieces.
- Place each egg piece onto each tortilla.
- Cover each egg piece with shredded lettuce.
- Lastly, roll up the tortillas.
- The tortillas can be served warm or cold. Enjoy!
Recipe 2: Berry Easy Breakfast Cobbler
Servings: 1
Prep time: 10 minutes
Cooking time: 5 minutes
(Nutritional Info: 487 kcal, 26.4 grams fat, 69.5 grams carbohydrates, 8.6 grams protein, 20 mg sodium, 0 mg cholesterol)
Ingredients:
– ¼ cup unsweetened flaked coconut
– 2 ½ cups mixed frozen berries
– 2 tablespoons flax seeds, ground
– ½ cinnamon stick, ground
– 1 tablespoon brown sugar
Instructions:
- Mix berries and brown sugar together in a microwave-safe bowl.
- Microwave the berries on high heat for a couple of minutes. Stir the mixture every minute.
- Stir in the ground flax seeds, ground cinnamon, and coconut into the berries.
- You can serve this cobbler while it’s still warm or after being chilled.
Note: You can add nuts such as almonds or pecans to give an added punch to the cobbler.
Recipe 3: Breakfast Avocado Bowl
Servings: 2
Prep time: 5 minutes
Cooking time: 20 minutes
(Nutritional Info: 372 kcal, 26.8 grams fat, 24.1 grams carbohydrates, 12.7 grams protein, 379 mg sodium, 194 mg cholesterol)
Ingredients:
– 1 avocado, diced
– ¼ cup red quinoa
– 2 tablespoons crumbled feta cheese
– 2 eggs
– 1 ½ teaspoons olive oil
– ½ cup water
– ¼ teaspoon ground black pepper
– ¼ teaspoon seasoned salt
– 1 pinch ground black pepper and salt to taste
Instructions:
- Stir quinoa and water in a rice cooker. Cook for about 15 minutes or until the quinoa is tender.
- Pour olive oil in a skillet and warm it up over medium heat. Cook eggs and season with salt and pepper.
- Combine eggs and quinoa in a medium-sized bowl.
- Top with avocado and feta cheese.
- Serve fresh and enjoy!
Recipe 4: Morning Punch Pudding
Servings: 4
Prep time: 15 minutes
Cooking time: 5 minutes
(Nutritional Info: 406 kcal, 11.6 grams fat, 68.9 grams carbohydrates, 10.2 grams protein, 0 mg sodium, 44 mg cholesterol)
Ingredients:
– ½ cup raisins
– 3 cups cooked brown rice
– ½ cup toasted and chopped almonds
– 1 cup soy milk
– ¼ cup real maple syrup
– ½ teaspoon ground cardamom
– 1 teaspoon ground cinnamon
– 1 cup water
Instructions:
- Mix cooked rice, almonds, raisins, soy milk, maple syrup, cardamom, and cinnamon in a pot.
- Bring the rice mixture to a boil over medium-high heat.
- After boiling for a few seconds, reduce heat to low and simmer for about five minutes. Stir frequently until it forms a thick consistency.
- Spoon the pudding into bowls and serve while it’s still warm.
Note: You can use leftover rice for this recipe so that you won’t have to throw away the precious hard work of farmers.
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