Healthy Breakfast Recipes

Want to eat a breakfast that doesn’t take a chunk out of your time and is at the same time healthy and tasty? Breakfast being the most important meal of the day must be filling, nutritious and time friendly. These five recipes meet all the criteria. Avocado and strawberry smoothie: Combine ½ avocado (peeled), 150g strawberry (halved), 4 tbsp low fat natural yogurt, 200ml skimmed milk, lemon and honey. Drop them into the blender and blend till its smooth. If the mixture is thick, add little water. Breakfast crepes: Put 75g brown bread flour in a large bowl with 1 tsp cinnamon. Add an egg and 225ml skimmed milk. Whisk till the consistency is ideal for pouring. Heat a flat girdle over medium heat and put some oil. When the oil heats, pour a small amount of the mixture on the centre of the pan and spread it. Leave to cook for about 2 minutes. Flip till it is brown on both sides. Remove from crepe from the pan. Make several crepes in this method. Stack the crepes, top with the nut butter, raspberries and lemon wedges. Serve. Green fritters: Squeeze 140g grated courgettes either between your palms to remove excess moisture, or drain on a towel. Beat 3 eggs in a bowl; add 85g florets of broccoli (chopped), courgettes and some chopped dill. Mix these together. Add 3 tbsp low gluten flour or rice flour, some seasoning and mix again. Heat the oil in a non stick pan. Put a large serving of the mixture in the pan, and then add 2 more spoonfuls so that you have three fritters. Leave for 3-4 minutes on a medium high heat until they are golden brown on one side and solid enough to flip on other. Repeat to make more. Garnish with remaining dill. Mushroom omelet with smashed tomatoes: Put the grill on high and put 2 halved tomatoes on it. Keep turning so that it doesn’t burn. When tomatoes are grilled, remove them and dab them with spoon to release juices. Break 3 medium eggs in a bowl. Add some water and mix. Add 1 tbsp chives and little black pepper, and beat the mix. In a pan, heat 1 tsp butter. Add 300g chestnut mushroom, cooking for 6-8 minutes till tender. Set aside. Add the mixture of egg to the hot pan and leave for 10 seconds till it sets. Scramble the eggs with a fork and put the mushrooms, some cheese and chopped basil. Cover and cook for a minute and serve with tomatoes. Easy breakfast porridge: Pour 6 tbsp porridge oats in a deep pan with 300ml water and prepare over the heat, mixing for about 4 minutes till it thickens. Cut, pith and peel 2 oranges then chop them. Divide the oat mixture in bowls, pour on 100ml Greek yogurt, put in the oranges and nuts/seeds. Satiate your taste buds and never compromise on breakfast to save time ever again!