Five Breakfast Recipes — Quick, Delicious and Healthy

Five Breakfast Recipes

If you’re always on the go and you tend to miss eating breakfast every day, stop this habit. We repeat, stop this habit! Breakfast is the most important meal of the day, and it should be your most substantial meal too. It will fuel your morning and give you a head start to a fantastic day.

We know that there are some (or more) mornings that the only thing that we can do is get out of bed, grab a bowl of cereal or a granola bar then on your way out of the door. Yes, this seems efficient, but we shouldn’t settle for a sugar rush that will leave us feeling tired and hungry for the next hour.

Many healthy breakfast ideas need only little effort. We’re going to pleasantly surprise you with these quick, delicious, healthy and easy breakfast ideas.

Here are five easy breakfast recipes with simple ingredients!

1. Sun Butter, Banana and Chia Toast

Try this superfood with a twist! A classic PB and toast with banana and a sprinkle of chia seeds. This recipe is packed with minerals and vitamins such as potassium and protein. Chia seeds are also an excellent source omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium.

Ingredients:

One Slice 100% Whole Wheat Bread
One Tbsp. Peanut Butter
½  Medium Banana, Sliced
½  Tsp. Chia Seeds

Directions:

Put your whole wheat bread in a toaster or oven and let it toast. After toasting it, you can now spread peanut butter evenly on the bread. Place your sliced bananas on top of the peanut butter then sprinkle chia seeds for a healthy toast.

2. Quinoa Fruit Salad

Quinoa your way to a delicious breakfast! This quick and easy recipe can make you want more.  It is also an excellent protein source. According to United States Department of Agriculture (USDA) guidelines, an average adult should consume two servings of fruit per day, while the American Heart Association (AHA) recommends adults eat four to five servings of fruit per day. So, an apple a day keeps the doctor away!

Ingredients:

One cup uncooked quinoa
One ½ cup strawberries, sliced
One cup blackberries
One cup blueberries
One mango, diced


For the Honey Lime Glaze:

¼ cup honey
Two tablespoons lime juice
One tablespoon chopped basil for garnish

Directions:

Wash and prepare the quinoa according to the package’s instruction. Let the quinoa to cool at room temperature. In a bowl, mix the quinoa, mango, strawberries, and blueberries. For the honey lime glaze, combine the honey and lime juice then drizzle over the salad, toss to coat. Garnish with fresh basil.

3. Tomato Toast with Macadamia Ricotta

Here’s a healthier take on a classic breakfast sandwich. Two slices of a healthy whole-grain bread layered with macadamia ricotta for an exquisite taste. Tomatoes are the primary dietary source of the antioxidant lycopene and can even reduce the risk of heart disease and cancer. They are also an excellent source of potassium, vitamin C,  and folate.

Ingredients:
Macadamia Ricotta:

One cup soaked raw macadamia nuts, drained and rinsed
One ½ tablespoon nutritional yeast
Two tsp. apple cider vinegar
One ½  Tsp. fresh lemon juice
Two tsp. white mellow miso paste
Two small cloves garlic
8-10 tablespoons filtered water
¼  teaspoon fine grain sea salt

Tomato Toasts:

6-8 slices whole grain gluten-free bread (or bread of choice), toasted
1/2 pound tomatoes (see notes), sliced with 1/4″ thickness
½  cup macadamia ricotta
¼  cup julienned shiso
One tsp. of black lava salt (or large grain sea salt)

Directions:
For the macadamia ricotta:

Wash the macadamia nuts and thoroughly rinse it. Place it in an upright high-speed blender with vinegar, lemon juice, miso, garlic, salt, and eight tbsp of water. Blend them on high for 1 minute, scraping the sides of the blender and adding a tablespoon of water at a time until you reach the creamy or fluffy consistency. Taste and adjust the salt, vinegar or lemon if necessary. Move the ricotta into a bowl and cover it with cling wrap. Refrigerate until ready to serve.

For the toasts:

Get the macadamia ricotta from the fridge and set aside. Top the toasted bread with the macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. Cut the toast in half and serve.

4. Avocado Toast with Egg

One avocado, bread, and egg are the ingredients you need for a breakfast that you bring on-the-go! Avocados also contain 25 milligrams per ounce of a natural plant sterol called beta-sitosterol. Regular consumption of beta-sitosterol and other plant sterols will help maintain healthy cholesterol levels.

Ingredients:

Two eggs
Two pieces of bread
One ripe avocado
½ cup of lime juice
One tsp of sea salt
One tsp of black pepper
One parsley minced

Directions:

Mash the avocado in a large bowl with the lime juice, and pepper. If you want to add some flair to your spread, you can add ample amount of red pepper flakes or Sriracha sauce. With your bread freshly toasted, you can now spread the avocado mixture. Add a sunny side up egg on top for extra nutrition.

5. Open-Face Breakfast Sandwich

Who doesn’t love an egg sandwich? An easy and quick recipe for egg lovers out there!

Eggs are also an excellent source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of vitamin D, B6, B12, selenium, and minerals such as zinc, iron, and copper.  Plus it is common knowledge that eating eggs for breakfast helps you to feel full longer.

Ingredients:

4 (2-ounce) slices whole-wheat country bread
Cooking spray
2 cups arugula
One tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Four large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
One teaspoon chopped fresh thyme

Directions:
  • Coat both sides of your bread with a cooking spray and toast until golden brown. Then combine the arugula with two teaspoons of oil, lemon juice, salt, and pepper then toss gently.
  • In a nonstick saute pan over medium heat, add one teaspoon of olive oil. Crack eggs into a pan and cook for about 2 minutes. Next, cover the pan and let it cook for an additional 2 minutes or until whites are set.
  • Remove from heat. Mix salt, ricotta, Parmigiano-Reggiano, and thyme. Assemble the sandwich by adding a layer of the ricotta mixture and arugula salad on the toast, topped with an egg. Sprinkle salt and pepper for additional flavor. Serve immediately.

If you’re always on the go, we hope these recipes help you enjoy breakfast even more! But, you can’t just leave your kitchen messy and unruly. And you don’t want to be late for your morning engagements! Hire a trusted house cleaning service that will clean your kitchen and you don’t need to worry about a thing. They can even lock your home when they are done for the day.