HEALTH RECIPES

Easy, Healthy and Delicious Breakfast Recipes

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:

  1. Stir the salsa and beans together in a bowl until they form a smooth consistency.
  2. Turn the stove over medium heat and warm up a non-stick skillet.
  3. Beat the eggs and pour them over the skillet. Allow to set for about a minute.
  4. Spread the beans mixture over half of the eggs.
  5. Flip the other half to cover the beans mixture. Continue cooking until the eggs are set.
  6. Spread the mayonnaise evenly onto each tortilla.
  7. Cut the eggs into four equal pieces.
  8. Place each egg piece onto each tortilla.
  9. Cover each egg piece with shredded lettuce.
  10. Lastly, roll up the tortillas.
  11. 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:

  1. Mix berries and brown sugar together in a microwave-safe bowl.
  2. Microwave the berries on high heat for a couple of minutes. Stir the mixture every minute.
  3. Stir in the ground flax seeds, ground cinnamon, and coconut into the berries.
  4. 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.

Breakfast Recipes

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:

  1. Stir quinoa and water in a rice cooker. Cook for about 15 minutes or until the quinoa is tender.
  2. Pour olive oil in a skillet and warm it up over medium heat. Cook eggs and season with salt and pepper.
  3. Combine eggs and quinoa in a medium-sized bowl.
  4. Top with avocado and feta cheese.
  5. 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:

  1. Mix cooked rice, almonds, raisins, soy milk, maple syrup, cardamom, and cinnamon in a pot.
  2. Bring the rice mixture to a boil over medium-high heat.
  3. After boiling for a few seconds, reduce heat to low and simmer for about five minutes. Stir frequently until it forms a thick consistency.
  4. 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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