What could be better than celebrating spring and inviting friends and family over for a delicious spring breakfast? Numerous healthy breakfast recipes can enrich your day.What could I have for breakfast? Try the following treats!
We have simple andquick breakfast ideasput together that are characterized by seasonal ingredients and light, fresh flavors. Each recipe will take you a maximum of 20 to 30 minutes, so you don't have to strain in the morning and can still enjoy a delicious breakfast.
Breakfast with few calories: spinach scrambled eggs with raspberries
This quick scrambled eggs with hearty bread is one of the healthiest breakfasts for losing weight. It combines weight loss power foods eggs and raspberries with filling whole grain toast and nutrient-rich spinach. The protein and fiber are filling and the whole recipe is just under 300 calories, making it one of thebest low calorie recipesmight.
INGREDIENTS:
1 teaspoon rapeseed oil
40 grams of baby spinach
2 large eggs, lightly beaten
A pinch of kosher salt
A pinch of ground pepper
1 slice of whole wheat bread, toasted
60 grams of fresh raspberries
- Heat oil in a small nonstick skillet over medium-high heat.
- Add the spinach and cook, stirring frequently, until wilted, 1 to 2 minutes.
- Place the spinach on a plate. Wipe the pan, place over medium heat and add the eggs.
- Cook, stirring once or twice, 1 to 2 minutes.
- Stir in the spinach, salt and pepper and serve the scrambled eggs with toast and raspberries.
Healthy breakfast recipes with avocado – low-fat omelette
This kale and avocado omelette is a filling, protein-packed breakfast. The fiber-rich kale keeps hunger at bay for longer.
INGREDIENTS:
2 large eggs
1 teaspoon low-fat milk
A pinch of salt
2 teaspoons extra virgin olive oil, divided
1 cup chopped kale
1 tablespoon lime juice
1 tablespoon chopped fresh coriander
1 teaspoon unsalted sunflower seeds
A pinch of crushed red pepper
A pinch of salt
¼ avocado, sliced
- Whisk eggs with milk and salt in a small bowl.
- Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat.
- Add the egg mixture and fry for 1 to 2 minutes, until the bottom is set and the center is still a little runny.
- Flip the omelet over and cook for another 30 seconds until set. Transfer to a plate.
- Toss the kale with the remaining 1 teaspoon oil, lime juice, cilantro, sunflower seeds, crushed red pepper, and a pinch of salt.
- The omelette with the kale salad and theTop with avocado.
Healthy breakfast recipes: strawberry rhubarb muffins with nut crescents
INGREDIENTS:
340 grams all-purpose flour
260 grams of packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, room temperature
240 grams of buttermilk
110 grams of rapeseed oil
2 teaspoons vanilla extract
125 grams chopped fresh strawberries
90 grams diced fresh or frozen rhubarb
Topping:
65 grams chopped pecans
70 grams of packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter
- In a large bowl, combine the first 6 ingredients.
- In another bowl, whisk together the egg, buttermilk, oil and vanilla and stir into the dry ingredients until moistened.
- Fold in strawberries and rhubarb.
- Fill greased or paper-lined muffin cups two-thirds full.
- In a small bowl, combine the pecans, brown sugar and cinnamon. Stir in the butter until the mixture resembles coarse crumbs. Sprinkle over the dough.
- Bake at 400° until a toothpick inserted into the center comes out clean, 20-25 minutes.
- Let cool for 5 minutes before turning out of the tin onto a wire rack. Serve warm.
Vegan breakfast recipes
Do you think you have to give up fluffy, light cookies if you avoid dairy? Wrong thought! Miso and nutritional yeast give these flaky wonders a special touch. Flaky and savory vegan cookies with miso and green onions are perfect to eat alone or as a side dish. If you want to make healthy breakfast recipes, don't hesitate to try these out.
INGREDIENTS:
260 grams whole wheat flour
1 tablespoon aluminum-free baking powder
½ teaspoon baking powder
1 tablespoon nutritional yeast
¾ teaspoon fine sea salt
160 grams of vegan butter
2 spring onions, thinly sliced (plus extra for garnish)
160 grams + 2 tablespoons unsweetened, plant-based milk, divided
½ teaspoon apple cider vinegar
1 tablespoon light miso
½ teaspoon pure maple syrup
- Preheat the oven to 220°C. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, nutritional yeast, salt and scallions.
- Place a kitchen grater in the large bowl directly over the flour mixture and grate the vegan butter into the bowl. Place the bowl in the freezer for 10 minutes.
- In a small bowl, whisk together 60 grams of plant milk, apple cider vinegar and miso.
- Remove the flour mixture and grated butter from the freezer and quickly knead the butter into the flour with your hands until you have a coarse, fairly stiff mixture.
- Then add the dairy-free mixture to the flour and butter.
- Quickly stir and fold in the sponge cake dough until it is evenly moistened.
- Form the dough into a rectangle of uniform thickness, about an inch and a half, and cut into 8 even squares. Place the cookies on the baking sheet.
- Place the baking tray in the freezer for 10 minutes to allow the butter to solidify.
- Once you have the cookies out, whisk together the remaining non-dairy milk and maple syrup and brush this mixture over the cookies. You can sprinkle additional sliced green onions, black pepper and sea salt on top.
- Bake the cookies for 13-17 minutes, or until risen and golden brown around the edges. Allow the vegan cookies to cool slightly before eating.
Breakfast with fruits – spring fruits with nut tabouli
INGREDIENTS:
140 grams of sliced almonds
200 grams of coarsely ground bulgur
360 grams of water
160 grams thinly sliced strawberries, stemmed, peeled and washed (about 6 to 7 large berries)
7 grams chopped fresh mint
5 grams of chopped basil
80 grams of crumbled goat cheese
30 grams of dried currants
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, or more to taste
- Preheat the oven to 180°C. Place the almonds on a small rimmed baking sheet and toast until fragrant (5 to 7 minutes), allowing to cool once toasted.
- Place bulgur in a medium heatproof bowl.
- Bring the water to a boil and then pour over the bulgur.
- Let stand until the bulgur has absorbed most of the water and has become soft, about 25 to 30 minutes. If there is any water left, simply drain it and mash the grains with a fork. Set aside to cool.
- Meanwhile, in a large bowl, combine the strawberries, mint, basil, goat cheese and currants.
- Fold in the bulgur wheat, toasted almonds, lemon juice, olive oil and salt and stir.
- Serve at room temperature.
Smoothie for breakfast?
Of course, we shouldn't forget that the spring smoothie is one of the healthiest breakfasts.Here are some tipsfrom us on how to prepare delicious and low-calorie smoothies.
