Breakfast Recipes
Thursday, August 4, 2011
, Posted by Msry 7or at 11:55 AM
Various breakfast ideas
Unlike other recipe sites, the recipes provided below are accompanied with complete nutritional information so you can be the judge of what goes into your body. I try to find meal ideas that are quick, sensible, and tasty, so I truly hope you enjoy your food while keeping/staying fit! If you have a recipe idea, please, forward it to me and I'll see that it gets posted
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Yogurt Fruit & Nut Treat
1. Heat the honey in a small pan over medium heat, add the nuts and stir until they are well coated. Remove from the heat and let cool slightly.
2. Divide the yogurt between 4 serving bowls, then spoon over the nut mixture and blueberries.
2. Divide the yogurt between 4 serving bowls, then spoon over the nut mixture and blueberries.
5 mins to prepare, 5 mins to cook, and 5 mins for cooling
Serves: 4
Ingredients
3tbsp honey
5/8 cup mixed unsalted nuts
8 tbsp plain low fat yogurt
7/8 cup fresh blueberries
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5/8 cup mixed unsalted nuts
8 tbsp plain low fat yogurt
7/8 cup fresh blueberries
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Tasty Porridge
1. Pour oats into a pan with boiling water while stirring continuously
2. Let it keep boiling as you stir for another 5 minutes (or as long as the package indicates).
3. Finally, add salt, or sugar for taste, and serve while still warm. The nutritional information provided does not include sugar.
2. Let it keep boiling as you stir for another 5 minutes (or as long as the package indicates).
3. Finally, add salt, or sugar for taste, and serve while still warm. The nutritional information provided does not include sugar.
5 mins to prepare, 12 mins to cook
Serves: 1
Ingredients
11/4cups of water
1/2 cup of rolled oats
salt and sugar
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1/2 cup of rolled oats
salt and sugar
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Baked Eggs With Spinach
1. First, preheat the oven to roughly 400F/200C. Heat the oil in a skillet over medium heat, add the shallots, and cook, stirring frequently, for 40-5 minutes or until soft. Add the spinach, cover, and cook for 2-3 minutes, or until the spinach has wilted. Remove the lid and cook until all the liquid has evaporated.
2. Add the cream to the spinach and season to taste with nutmeg and pepper. Spread the spinach mixture over the base of the shallow gratin dish and make 4 wells in the mixture with the back of a spoon.
3. Crack an egg into each well and sprinkle over the cheese. Bake in the preheated oven for 12-15 minutes, or until the eggs are set. Serve with whole-wheat toast.
2. Add the cream to the spinach and season to taste with nutmeg and pepper. Spread the spinach mixture over the base of the shallow gratin dish and make 4 wells in the mixture with the back of a spoon.
3. Crack an egg into each well and sprinkle over the cheese. Bake in the preheated oven for 12-15 minutes, or until the eggs are set. Serve with whole-wheat toast.
10 mins to prepare, 30 mins to cook
Serves: 4
Ingredients
1tbsp olive oil
3 shallots, finely chopped
1 lb 2oz/500g baby spinach
4 tbsp lowfat milk
freshly grated nutmeg
pepper
4 large eggs
2 tbsp parmesan cheese
finely grated, toasted, whole-wheat bread
3 shallots, finely chopped
1 lb 2oz/500g baby spinach
4 tbsp lowfat milk
freshly grated nutmeg
pepper
4 large eggs
2 tbsp parmesan cheese
finely grated, toasted, whole-wheat bread
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Banana Breakfast Shake
1. Place the bananas, yogurt, skimmed milk, and vanilla extract all into a food processor and process it until smooth.
2. Serve chilled and immediately.
2. Serve chilled and immediately.
5 mins to prepare, 0 mins to cook
Serves: 2
Ingredients
2ripe bananas
2 tbsp low fat yogurt
1/2 cup skimmed milk
1/2 tsp vanilla extract
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2 tbsp low fat yogurt
1/2 cup skimmed milk
1/2 tsp vanilla extract
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Scrambled Eggs With Smoked Salmon
1. Break the eggs into a large bowl and whisk them together with the milk and dill. Then, season to taste with salt and pepper.
2. Add the smoked salmon and mix to combine the two.
3. Melt the butter in a large nonstick skillet and pour the egg and smoked salmon mixture into the skillet. Gently scrape the egg away from the sides of the skillet using a spatula to allow the uncooked egg to fill the surface.
4. Finally, when all eggs are almost cooked but still a little creamy, remove from the heat and spoon onto the prepared toast. Serve at once while still warm, and garnish with some dill.
2. Add the smoked salmon and mix to combine the two.
3. Melt the butter in a large nonstick skillet and pour the egg and smoked salmon mixture into the skillet. Gently scrape the egg away from the sides of the skillet using a spatula to allow the uncooked egg to fill the surface.
4. Finally, when all eggs are almost cooked but still a little creamy, remove from the heat and spoon onto the prepared toast. Serve at once while still warm, and garnish with some dill.
10 mins to prepare, 5 mins to cook
Serves: 4
Ingredients
4eggs
1/3 cup of low fat milk
2 tbsp chopped fresh dill
salt and pepper
1 1/2 oz/50g smoked salmon, cut into small pieces
2 tbsp butter
toasted, slices of rustic, bread
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1/3 cup of low fat milk
2 tbsp chopped fresh dill
salt and pepper
1 1/2 oz/50g smoked salmon, cut into small pieces
2 tbsp butter
toasted, slices of rustic, bread
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Poached Egg Delight
1. Bring 2 pans of water to a boil and add the asparagus to the first pan. Return the pan to a simmer and cook it for 5 minutes, or until its tender.
2. Meanwhile, reduce the heat of the second pan to a simmer and carefully crack in the eggs, one at a time. Poach for 3 minutes, or until the whites are just set but the yolks are still soft. Then, remove with a slotted spoon.
3. Drain the asparagus and divide between 4 warmed plates. Top each plate of asparagus with an egg and shave over the cheese. Finally, season with pepper and serve immediately.
2. Meanwhile, reduce the heat of the second pan to a simmer and carefully crack in the eggs, one at a time. Poach for 3 minutes, or until the whites are just set but the yolks are still soft. Then, remove with a slotted spoon.
3. Drain the asparagus and divide between 4 warmed plates. Top each plate of asparagus with an egg and shave over the cheese. Finally, season with pepper and serve immediately.
10 mins to prepare, 10 mins to cook
Serves: 4
Ingredients
101/2oz/300g asparagus
4 large eggs
2 oz/60g parmesan cheese
pepper
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4 large eggs
2 oz/60g parmesan cheese
pepper
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Tuscan Beans On Toast
1. First, heat the olive oil in a medium saute pan and cook the onion over low heat until soft. Then, add the garlic and cook for an additional minute. Add the limba beans, water, and tomato paste.
2. Bring to a boil, stirring occasionally, and cook for another 2 minutes.
3. Add the balsamic vinegar, parsley, and stir to combine them. Season to taste with pepper and serve over slices of toasted ciabatta bread.
2. Bring to a boil, stirring occasionally, and cook for another 2 minutes.
3. Add the balsamic vinegar, parsley, and stir to combine them. Season to taste with pepper and serve over slices of toasted ciabatta bread.
5 mins to prepare, 10 mins to cook
Serves: 2
Ingredients
1tbsp olive oil
1 small onion, finely diced
1 garlic clove, crushed
9 0z/250g canned lima beans, drained and rinsed
1/3 cup of water
1 tbsp tomato paste
1 tsp balsamic vinegar
1 tbsp chopped parsley
1 tbsp torn fresh basil
pepper
slice of ciabatta bread, toasted
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Source:fullfitness.net/recipes/breakfast
1 small onion, finely diced
1 garlic clove, crushed
9 0z/250g canned lima beans, drained and rinsed
1/3 cup of water
1 tbsp tomato paste
1 tsp balsamic vinegar
1 tbsp chopped parsley
1 tbsp torn fresh basil
pepper
slice of ciabatta bread, toasted
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Source:fullfitness.net/recipes/breakfast
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