My Three Favorite Breakfast Recipes!
Breakfast is one of the meals that I enjoy every day. I always wake up very hungry. This is a new phenomenon for me. Previously, this never used to happen to me. But as I have been working on my health, little by little I have been waking up with more energy and very hungry!
In addition, I usually walk with my dogs for about 45 minutes after breakfast in order to control the post-meal sugar spike. I highly recommend that you add some exercise routine to your post-meal time.
If you want to know what I usually eat for breakfast, here are some ideas for healthy breakfasts that are gluten-free and balanced in protein, carbohydrates, and healthy fats!
There is something for all tastes, with bread, without bread, sweet and salty!
Here they are!
BANANA AND CHESTNUT PANCAKES WITH CHOCOLATE CHIPS
What is better than making some good pancakes when you wake up in the morning? Well, I make them with chestnut flour to minimize gluten. And I add a fun touch with some chocolate chips.
They have no added sugars, and they have protein! So, it’s a perfect breakfast or even accompaniment to brunch! Try them. You won’t regret it!
Ingredients: (for 2 medium pancakes)
- 2 full tablespoons of chestnut flour
- 1 tablespoon of chocolate chips (I love No added sugar keto baking chocolate chips from Hu Kitchen)
- 1 medium organic egg
- 1/2 ripe banana mashed
- 1 tablespoon of almond milk or any plant-based milk or dairy milk that you want to try
Directions
- Mash the banana and mix it with the egg.
- Add the flour and mix.
- Add the plant-based milk and mix well.
- Lastly, add the chocolate chips, and voila! Ready to go into the pan!
- Heat the pan with a little ghee or organic butter and add the batter once the pan is very hot. When bubbles appear on the pancakes, flip them and cook until golden brown. This recipe makes two medium-sized pancakes. For slightly thicker pancakes, add a little more chestnut flour.
Hope you like them!
YOGURT BOWL WITH FRUIT AND NUTS
This is a favorite recipe when you want to prepare something delicious and quick. It is nutritious, and it meets the needs of the three macronutrients. It also has many vitamins, minerals, and antioxidants!
Ingredients:
- 1/2 Pomegranate (has lots of healthy nutrients and antioxidants)
- Yogurt. I use organic goat or sheep yogurt, but you can also use vegan such as coconut yogurt
- 1-2 tsp of honey. The amount is based on your desired sweetness. You can substitute maple syrup.
- Crushed mix seeds
- Mixed nuts: you can use almonds and walnuts. I love pine nuts and macadamia nuts. I usually chop them a bit to make them smaller bites.
- Some nut butter. I always opt for almonds (cashews and peanuts can be very allergenic).
Directions
- Open the yogurt and put it in a bowl
- Add the honey or maple syrup and mix well
- Put the pomegranate already peeled (if you peel it in water, it is easier to remove the skin)
- Add 1 tablespoon of the crushed seeds
- Lastly, add 1 tablespoon of mixed nuts.
- To finish you can put some cinnamon or almond cream on top of the bowl.
If you want more liquid, you can add some almond milk. It depends on how you want it that day. You can also add some banana, although not more than half because the blood sugar spike would rise too much after eating it.
Now it’s time to enjoy it!!!!
AVOCADO APPLE SCRAMBLED EGGS BUCKWHEAT TOAST!
And here is a totally delicious dish for lazy days. It’s perfect for brunch, and you can add some arugula or endive for a more substantial meal.
Ingredients:
- 2 medium organic eggs
- 1 teaspoon of Ghee or organic butter
- 1 or 2 buckwheat toasts (it is best to find a bakery bread made with sourdough)
- Lots of herbs! I like to combine oregano with basil.
- A little grated parsley provides a lot of flavor and nutrition
- 1/2 Avocado
- 1/4 Organic apple in pieces
- Organic extra virgin olive oil
Heat the pan and add the ghee or organic butter. When the butter has melted, add the beaten eggs and mix well to scramble them.
Before the eggs are fully cooked, add the apple pieces cut into small pieces. Finally, cut half an avocado into squares and add it when the eggs are done to your liking. Mix everything and place it on a plate next to 1 or 2 buckwheat toasts with a good splash of olive oil. At the end, add the herbs you want. I put oregano, basil, and a little fresh parsley!
I hope you will love these recipes. They are super easy to do, nutritious, and quick!!!