Monday, 30 March 2015

7 Smart and Speedy Breakfasts

Here are some of my Favorite quick tasty Breakfast recipes, to keep you going all Morning until Lunchtime.

Poached Egg Toastie

Why choose this: Low Cal but very filling.
170 Calories.

Ingredients: 1 Egg, 1 Slice Wholemeal Bread.

Bring a pan of salted water to the boil.
Add in a few drops of vinegar, crack in the egg and wait till the egg floats to the top that's how you know when a poached egg is done.
Toast the bread, No Butter Required.
Then just upturn the egg onto the bread.

Peanut Protein Pancakes

Why choose this: The protein in the peanut butter helps build and repair muscle tissue and the almond milk is a great source of vitamin d. reducing risk of Osteoporosis.

400 Calories.

Ingredients: Vanilla protein powder, 3 egg whites, 2 tbsp peanut butter, 3 tbsp almond milk. 1/2 tsp coconut oil. peeled orange and strawberries.

put 3 scoops of vanilla protein powder into a blender with 3 egg whites, add in the peanut butter and almond milk and blitz until blended.
heat 1/2 tsp of coconut oil in a non stick pancake pan.
pour in the pancake batter and cook for 2 minutes until the bubbles rise to the surface, turn over and cook for 2 more minutes until firm.
quarter 3 strawberries and peel one orange and slice to serve with it.

Vanilla Porridge

Why choose this: Really filling and great for colder mornings.

185 Calories.

Ingredients: 25g Gluten free jumbo oats, 100ml almond milk, pinch of cinnamon. 1 tsp vanilla. raisins, apple. fat free yogurt.

put the 25g of gluten free jumbo oats into a large bowl, add the almond milk, pinch of cinnamon, stir through a tsp of vanilla essence.
microwave for 2 mins. cut one apple and place on top add a tsp of raisins.
add a tbsp of yogurt and serve.

Super Fruity Blueberry and Apple Compote

Why choose this: Studies have found that the psterostilbene found in Blueberries can help boost your immune system, especially when combined with vitamin D.

234 Calories

Ingredients: 2 apples, 50g blueberries, 100ml reduced fat coconut milk, 1cm approx root ginger.

peel and chop the apples, pop into a large bowl, add the blueberries, finely grate the root ginger and add the reduced fat coconut milk.
microwave on a high heat for 2 minutes.
sprinkle with cinnamon to serve.

Filling Banana Porridge

Why choose this: a great way to increase the essential fatty acids in your diet, and great for preventing morning munchies.

450 Calories

Ingredients: 150ml water, 4 tbsp reduced fat coconut milk, 1 tsp coconut oil, 1 banana, 25g gluten free jumbo oats, 5-6 raspberries, mixed seeds, 1 tsp almond butter,

pour 150ml water into a large bowl with the 25g gluten free jumbo oats,coconut milk, almond butter and coconut oil.
slice the banana and add to bowl.
microwave on high power for 2 minutes.
stir and serve sprinkles with the raspberries and  tsp of mixed seeds, (i use omega 3 mixed seeds)

Surprise Breakfast Smoothie

Why choose this: spinach has high levels of vitamin A, great for keeping hair shiny. iron rich so it can counter hair loss too.

495 Calories

Ingredients: 1 banana, 1 avocado, 25g spinach leaves, 50g frozen summer berries ( i find the ones from aldi best) 200ml almond milk. 2 tsp runny honey.

place all ingredients into a blender, blitz for a few seconds, if you would prefer a smoother consistency just add 100ml water.
pop in a glass and serve.

Low Sugar Granola

Why choose this: low in unhealthy sugars, the clever combination of seeds and nuts make this low in carbs and high in bone boosting calcium.

273 Calrories

Ingreedients: 100g of pecans, 50g almonds, 100g pumpkin seeds, 100g sunflower seeds, 25g flax seeds, 1 tsp cinnamon, 3 tbsp coconut oil, 3 tbsp mple syrup, 100g rasins, 100ml soya vanilla yogurt, 1 tbsp pomegranate seeds.

into a blender pop the pecans and almonds, blitz for a few seconds to partly crush.
tip on to a baking tray with the pumpkin seeds and the sunflower seeds, add flax seeds and another 50g almonds, spinkle over cinnamon and coconut oil, then add the maple syrup over all.
bake at 180c for 15 mins to toast.
when cool stir in the raisins.

store in an airtight jar.
serve with the yogurt and pomegranate seeds.




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