Healthy Breakfast Recipes
By Leanne Ely
Breakfast is said to be the most important meal of the day but it is something many of us skip. If at all possible breakfast is another meal opportunity that can be enjoyed at the table if you plan ahead. Meal planning goes far beyond just dinner, it should include breakfast, lunch, snacks and dinner. Being well prepared will save you money in many ways, first on groceries, then years later on doctor bills.
One thing to consider when making healthy breakfasts is how long will it be until you get to eat your lunch? Do you have time to have a midmorning snack? If you have to wait a long time make sure you get plenty of lean proteins and healthy fats in your breakfast. This will help your breakfast stick to you longer, keeping you full and satisfied and less likely to grab a vending machine candy bar. A healthy breakfast does not have to be boring.
If you are having trouble finding time consider breakfast smoothies, breakfast casseroles and even slow cooker breakfasts. You can put the ingredients of both the smoothies and the casseroles together the night before, ready to blend immediately or pop in the oven while you shower. The trick is, of course, meal planning.
You can add literally an hour to your day with simple meal planning. Imagine, instead of looking in your fridge each morning with a blank expression you actually know exactly what you will feed yourself and your family before you even go to bed at night. In fact, you’ve known all week since you went grocery shopping. Boring? No way! Healthy, fast, and necessary in today’s fast paced world.
Below are some super yummy, easy and healthy breakfasts:
2 cups old fashioned oats
6 cups water
Dash of salt (optional)
1 teaspoon cinnamon (optional)
handful dried fruit of choice (optional)
Put everything into a large capacity slow cooker, stirring well, turn on low and go to bed. In the morning, give it a stir before serving. Older kids and adults can serve themselves adding toppings of their choice from milk, to fresh fruit and honey. It’s up to your individual tastes.
3 tablespoons melted coconut oil
1 tomato, finely chopped
1 red bell pepper, finely chopped
1 small onion, finely chopped
1 carrot, shredded
8 Large eggs, beaten
1/4 teaspoon Himalayan salt
Mix all ingredients together well divide evenly in a muffin tin (six )which has been coated evenly with melted oil. A tip to coat is to use a paper towel dipped in the melted coconut oil. Bake in a 350 degree oven for about 15 minutes until eggs are thoroughly set. Variations: Add 2 ounces of any type of cheese. Try goat cheese and chopped spinach for an excellent variation. You can cook these the night before, can be eaten cold or hot. You can also mix the mixture the night before and pour in muffin tins in the a.m. for a hot breakfast. Wrap inside some flat bread or a wheat tortilla and take on the road.
Delicious breakfast smoothie
Six frozen strawberries
1/2 cup Greek yogurt
1/2 cup fresh orange juice
1 tablespoon flax seeds
1 egg (optional)
Splash of milk (almond, or real milk, optional)
In a large blender mix the above ingredients until smooth. Recipe is one serving, you can double, or even quadruple this recipe depending upon how large your blender capacity is. Variations: Change fruit to any fruit you desire. If you need more fat in your food try adding a teaspoon of coconut oil or the fruit of a coconut.