‘Breakfast is the most important meal of the day’- I bet you’ve been told that a million times, well, so have I. Now these words can actually be proven correct as ‘Eating breakfast is a common trait among people who have lost weight and kept it off. Eating a healthful breakfast may help you avoid getting “over-hungry” and then overeating later in the day.’
By making sure, the whole family consumes a healthy breakfast we will ensure that the right amount of nutrients are being absorbed or if you are trying to lose weight then you are efficiently doing so!
Strawberries, Banana’s and Almonds- The Perfect Smoothie
- 1 small banana
- 7 strawberries, hulled
- 3 tbsp 0% bio-yogurt
- 3 tbsp skimmed milk
- 2 tbsp ground almond
Slice the banana into the bowl of a food processor, or a jug if using a hand blender. Add the strawberries, yogurt, milk and ground almonds and blitz until completely smooth. Pour into a glass and enjoy.
Yogurt Filled Cantaloupe
Greek yogurt is not only the most delicious, creamy and intensely satisfying dairy product; it also fills you up with protein without needing eggs or meat.
- 1/2 cantaloupe
- 6 ounces nonfat Greek yogurt
- 1 tablespoon fresh raspberries
- 1 tablespoon fresh blueberries
- 1 teaspoon raw pepita seeds
Scoop out seeds from the center of your half cantaloupe.Fill the hole with six ounces of nonfat Greek yogurt.Add berries to the yogurt and sprinkle with pepita seeds.Use a spoon to scoop bites right out of the cantaloupe peel!
Asparagus and Smoked Salmon Bundles
Low in calories but high in protein- this great recipe for an omega-rich breakfast is the perfect savory breakfast snack!
- 1 bunch asparagus, ends trimmed (about 20 spears)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary leaves
- Pinch kosher salt
- Pinch freshly ground black pepper
- 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once the asparagus has cooled, wrap each spear with a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
Recipe courtesy of Giada De Laurentiis.
Low- Carb Pancakes
Exactly what you will need on one of those cold, wet winter days.
- 2 oz cream cheese
- 2 eggs
- 1 tsp granulated sugar substitute
- ½ tsp cinnamon
Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle.
Pour ¼ of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter.
Serve with sugar-free syrup (or any syrup of your choice) and fresh berries.
Baked Egg in Avocado
- 4 eggs
- 4 tsp tomato salsa or hot sauce
- sea salt and pepper
- chopped fresh coriander
Preheat the oven to 180 degrees celsius.
Slice the avocados in half and carefully remove the pit.
Carefully scoop out a little of the extra avocado flesh with a spoon to make more room for the egg.
Put avocados open side up in a baking dish. Make sure the does not tilt over by resting it on the side of the dish.
Add a teaspoon of avocado salsa or hot sauce.
Crack one egg in each avocado half and sprinkle with sea salt and pepper.
Place in the oven for 12-15 minutes (depending on the size egg and avocado) or until the the egg whites are set and the yolks are still a little runny.
Top with coriander and serve with warm toast. Add additional salt and pepper to taste, tomato salsa, hot sauce, if needed.
Egg White Frittata
By using just the egg whites your sure to avoid excess calorie intake and still get lots of protein in your breakfast meal.
- 9 each Large egg whites (about nine ounces)
- 2 oz creamy goat cheese
- 1 tbs fresh basil, chopped
- 0 Salt and freshly ground pepper, to taste
- 2 cups (packed) spinach leaves, torn into 1-inch pieces
- 1 cup grape tomatoes, halved
- 2 cups (sliced) mixed mushrooms (crimini, oyster, white)
- 1.5 tsp Olive oil
- 1 each red onion, diced
Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and mushrooms; sauté until golden. Add the tomatoes; sauté until tender. Add the spinach; stir just until wilted. Season with salt and pepper.
Whisk the egg whites, and salt and pepper to taste until frothy. Pour the egg mixture over the hot vegetables in the skillet; stir gently to combine. Reduce the heat to medium-low. Cook without stirring until the eggs are set on the bottom, about 5 minutes.
Sprinkle the cheese over the frittata. Broil until the cheese melts and the top is set, 2 to 3 minutes. Garnish with chopped basil.