8 outstanding healthy breakfast recipes

28 Nov 8 outstanding healthy breakfast recipes

8 outstanding breakfast recipes (that are secretly healthy….)

 

If you had to ask me which my favourite meal of the day is, breakfast would win hands down.  There are so many delicious and quick dishes to eat for breakfast that aren’t boring old cereal.

This compilation of recipes is for breakfasts that are quick, easy and nutritious. If you have a big day, (eg writing an exam, have a big meeting, out the whole day running errands  etc) ahead of you it is a good idea to have a healthy breakfast before that so that you start the day off well.

This group of recipes are each an outstanding start to the day. They are delicious, packed with nutrients and have foods in them that provide sustained energy release for the morning.

I have included recipes that I myself love and I hope that you do too, Leanne x

 

Recipe 1

The easiest baked eggs in toast you will ever make

6 slices low GI/ wholegrain/ rye bread  (this number will depend on how many people you are feeding)

6 large eggs

Olive oil spray

Salt to taste

 

1. Cut a whole into each slice of bread using a cookie cutter (depending on whether you are serving this to kids or adults you can play around with the shape of the cookie cutter that you are using)
2. Cover the baking tray with baking paper and line the slices of bread next to each other on the tray
3. Spray each slice of bread with olive oil spray (this is also quite flexible…depending on your preference you are welcome to use olive oil, butter etc)
4. Crack each egg on the tray itself in the whole in the bread where the egg is going to be placed so that you can crack the egg and get it into the whole in the bread in one motion
5. Sprinkle each egg with a bit of salt to taste
6. Bake in the oven at 180C for about 10 – 12 minutes (because everyone likes their eggs done differently this time will most probably vary between each household)
7. Enjoy this delicious and super easy meal !

 

Recipe 2

Super creamy cinnamon and coconut oats

 

1 x 410ml can lite coconut milk

¾ cup water

1 tsp liquid stevia (feel free to use the sweetener of your choice)

½ tsp cinnamon

1 cup oats

1 Tbsp slivered almonds per bowl oats

 

1. Combine all the ingredients except the oats and bring to the boil in a pot on the stove
2. Once the liquid is simmering add the oats, mix well and simmer for three minutes
3. Serve the oats in a bowl and top with the slivered almonds
4. Enjoy!

 

Recipe 3

Fluffy no-fail mushroom and onion omelette

 

Mushroom filling

2 tsp oil

1 heaped cup, sliced button mushrooms

3 tbsp finely grated onions

Salt to taste

 

1 tsp butter

4 eggs

4 egg whites

¼ tsp baking powder

Salt to taste

 

Method

1. Place the two teaspoons of oil into a non-stick pan and heat it up
2. Add the mushrooms and onions and sauté until there is no liquid left in the pan (generally if you cook these at a higher heat then no liquid accumulates)
3. Take the mushroom mixture out of the pan and set aside
4. Add the butter to a non-stick pan that is small enough to accommodate one omelette and put it on the stove
5. Heat the pan up to the point where the butter is melting and add half the egg mixture (I like to make one omelette at a time so that each person can choose their own filling but you may make this mixture all at once)
6. When the egg mixture is mostly cooked through add the cheese and the mushroom mixture and fold it over
7. Continue cooking until the egg is cooked through and is golden brown on the outside
8. Slide the omelette out the non-stick pan onto a plate and enjoy!

 

Recipe 4

Shakshouka Italian style

1 cup nepoletana sauce

3 – 4 oilves sliced

2 Tbsp fat free feta

1 egg

Salt and pepper to taste

 

1. Place the nepoletana sauce in the base of a small non-stick frying pan
2. Add the olives and feta cheese and heat up until it is bubbling
3. Add the egg and cook until it is cooked through (you will see the white of the egg from clear to white as it cooked
4. When the egg is done use an egg lifter to remove the egg and put it into a bowl
5. Either pour the rest of the sauce or use a spoon to add the sauce to the same bowl as the egg

Serves 1

NOTE: I make these eggs one at a time but feel free to make more. This dish will also cook successfully in the oven if you want to serve a few people at once. Just begin with more sauce and add the ingredients proportionately

 

Recipe 5

Smoked salmon, feta and spring onion scrambled eggs in pita

1 Tablespoon butter

4 eggs

Salt and pepper to taste

125g fat free feta

100g smoked salmon

2 spring onions

2 pita breads

 

1. Melt the butter in a non-stick pan
2. Add the eggs and season with salt and pepper
3. When the eggs are nearly cooked add the feta, salmon and spring onions and mix through the eggs until the added ingredients are evenly distributed
4. Cut open a pita and add the eggs to the inside of the pocket and enjoy!

 

Recipe 6

Spinach, feta and olive frittata

 

2 tsp oil

½ onion, finely chopped

200g baby spinach

250g low fat cottage cheese

2 whole eggs

2 egg whites

60g medium fat feta

3 Tbsp sliced olives

Salt to taste

1. Add the oil to a non-stick pan and sauté the onions until translucent
2. Steam the spinach for 5 – 7 minutes until it has wilted
3. Allow the spinach to cool down, chop it up finely and drain off as much liquid as you can
4. Add the onions and the spinach to the rest of the ingredients and mix well
5. Spray and dish that is about 20cm x 20cm with olive oil spray and pour the mixture in
6. Bake at 180C for 35 – 40 minutes until the quiche is light brown and just set in the middle

Serves 2 – 3

 

Recipe 7

Overnight soaked vanilla and coconut oats

¾ c oats (any raw oats will do)

1 cup coconut and rice milk (or any healthy milk of your choice)

10 drops stevia liquid

¼ tsp cinnamon

½ tsp vanilla extract

5 drops caramel essence

 

1. Combine all the ingredients and leave in the fridge overnight

 

NOTE: You may eat this straight out of the fridge or you may warm it up in the microwave

 

Recipe 8

Raspberry, almond and granola breakfast bowl

½ c raspberries

1 ½ c vanilla flavoured yoghurt

4 Tbsp blueberries

2 Tbsp slivered almonds

2 Tbsp oats based granola (low sugar)

Edible flowers to garnish

 

Method

1. Using a pestle and mortar pulverise the berries, making sure to leave the berries somewhat intact (ie not a complete mush)
2. Combine the yoghurt and berries and mix well
3. Lay the yoghurt and berry mixture at the bottom of a bowl (I prefer a wider bowl as opposed to a deep bowl because it makes arranging the rest of the ingredients easier)
4. Going from the side of the bowl gently put down the blueberries, slivered almonds and granola in straight lines
5. Garnish with edible flowers and enjoy!