Check out these healthy breakfast recipes to jump-start your mornings.
Ellie Krieger’s Breakfast Burritos
Whole-wheat breakfast burritos make for a hand-held, vegetable-packed way start to your day.
Total: 38 min
Prep: 25 min
Cook: 13 min
Yield: 4 servings, serving size 1 burrito
Level: Easy
Ingredients
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inches) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce
Directions
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred about 8 minutes. Add black beans and red pepper flakes and cook until warmed through another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
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https://www.eastcoastdaily.in/2018/01/04/easy-healthy-recipes-lazy-mornings/
Gluten-Free Espresso Banana-Acai Bowls
Get in on the delicious smoothie bowl trend with these flavor-packed acai bowls made with fruit, cacao powder, and espresso. (And layered with oodles of yummy toppings!)
Total: 10 min
Yield: 2 servings
Level: Easy
Ingredients
Two 3.5-ounce frozen unsweetened acai smoothie packs
2 pitted Medjool dates, chopped
1 ripe banana, plus more sliced, for topping
1 cup unsweetened dairy-free milk
2 tablespoons unsweetened cacao powder
2 tablespoons walnut butter or raw walnuts
2 shots espresso, at room temperature or cold
Chopped dark chocolate, chia seeds, blueberries, raspberries or unsweetened shredded coconut, for topping
Directions
In a blender (preferably high-speed), puree together the acai, dates, banana, dairy-free milk, cacao powder, walnut butter and espresso until smooth. Top with the sliced banana and some of the toppings.
Whole-Wheat Apple Pancakes
Start your morning right with these pancakes full of whole grains and fresh fruit.
Total: 12 min
Prep: 10 min
Cook: 2 min
Yield: 6 servings
Level: Easy
Ingredients
1 cup low-fat buttermilk
3/4 cup nonfat milk
2 large eggs
1 tablespoon honey
6 tablespoons pure maple syrup
1 medium apple, diced
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
In a large bowl, whisk the flours, baking powder, baking soda, and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
Place 2 pancakes on each plate. Drizzle with the syrup.
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