Breakfast is an important part of a balanced diet. A gourmet breakfast isn’t a realistic everyday goal. But that doesn’t mean we should settle for a sugar rush that’ll leave us sad and hungry a half-hour later. You’d be surprised how many healthy breakfast ideas require very little effort when put into practice. Read on How to have a healthy breakfast below you may not know.
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How to have a healthy breakfast
Healthy Breakfast Smoothies
Smoothies are some of the best breakfast recipes, as they pack a big serving of fruits and veggies into your first meal of the day. Through years of making smoothies, I’ve found that a handful of spinach is almost undetectable, so toss some in to boost the nutrients in a fruit smoothie! Alternatively, blend in a superfood like hemp seeds, nut butter, matcha, or maca powder for an extra healthy kick.
Make your smoothie the night before and store it in the fridge for a grab & go breakfast or prep individual smoothie packs. Portion out the fruit, veggie, and superfood ingredients for a single smoothie into a container, prepping for as many days as you like at once. Store containers in the freezer, and in the morning, blend a frozen pack with almond milk or juice. Enjoy!
Porridge and cereals
Porridge has come back into fashion lately. Little wonder as it provides a tasty and nutritious start to the day, especially with low fat milk and topped with fruit. But in summer you may fancy a seasonal, cooler alternative such as muesli, which can be eaten with yoghurt or low fat milk.
Muesli puts fibre and calcium into your diet and if you mix your own, not only do you choose the combination of oats, seeds and dried fruit that’s right for you, you also control your amount of salt and sugar. Add some fresh fruit such as banana or strawberries and you’re well on your way to one of your five-a-day.
Ready-made cereals can also be good for you if you choose a wholegrain variety that’s low in salt and sugar – check the packet for details. It’s also worthwhile looking out for cereals that are fortified with vitamins and minerals like B vitamins and iron as these are useful additions to the diet.
Spinach & tuna pancakes
Just need to mix all the ingredients for the salad and set it aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside. Then, beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl around the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.
Instructions: Add the spinach and kale to a blender with the Almond Breeze and blend well. Then, add the frozen fruit, ginger and lemon and blend until smooth. If the smoothie is too thick, add more almond milk 1 tablespoon at a time. And then enjoy!
Easy Tofu Scramble
Want a knock-out vegan breakfast idea? Look no further than this easy tofu scramble. It tastes oddly similar to the flavor and texture of scrambled eggs: and it’s so hearty and satisfying! It’s hard to find healthy vegan breakfast ideas, let alone savory breakfast recipes. This one is both and even better: it takes only 10 minutes to make. Note this is without the colorful veggie saute, which adds a few extra minutes.
Following the basics step:
Step 1: Dry the tofu and crumble it.
Because tofu is packed in water, it’s pretty liquidy when you take it out of the package. Once you drain the liquid from the package, take a clean dish towel and pat it dry. Then here’s the fun part: place the tofu in a bowl and use your fingers to crumble it. It might be a little cold on your hands at this point: but it should only take a few seconds, so just work through it! Then you can mix in the olive oil, turmeric and salt, and stir it around a bit until the tofu is coated.
Step 2: Toast the cumin and garlic for 1 minute.
Next, place the cumin and garlic in a skillet and toast them for 1 minute! This helps to remove the “raw” flavor since the tofu doesn’t need too long to cook.
Step 3: Add the tofu crumbles and cook for 5 minutes!
Here’s the final step! Add the tofu and cook for 5 minutes, stirring occasionally. The tofu will get warm and a little browned on the edges. That’s it! Remove the serving plates. It’s a tofu scramble in just 10 minutes (not counting the veggie saute, which you also should make…)
