Healthy Breakfast Ideas

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Healthy Breakfast Ideas

Baylee Hartman, Staff Writer

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These are several healthy ideas for breakfast whether you are looking for a breakfast you can eat on the go or if you are just looking for something healthier.

Berry and yogurt smoothie

How to make: A blend of bananas, blueberries and blackberries are added to the smoothie. Greek yogurt and soy milk are added to give the smoothie tons of protein and a creamy, thick consistency. This smoothie has no added sugar. The banana and berries add a natural sweetness to the smoothie. This smoothie makes two servings.

Chocolate Quinoa Breakfast bowl

This breakfast bowl is incredibly simple, it take only 30 minutes, and 1 pot to prepare.

Ingredients:

QUINOA BOWL

  • 1 cup (172 g) uncooked white quinoa
  • 1 cup (240 ml) unsweetened almond milk, plus more for serving
  • 1 cup (240 ml) coconut milk (light canned, or the beverage in a carton)
  • pinch sea salt
  • 2 Tbsp (10 g) unsweetened cocoa powder
  • 2-3 Tbsp (30-45 ml) maple syrup or coconut sugar
  • optional: 1/2 tsp pure vanilla extract
  • 3-4 squares vegan dark chocolate, roughly chopped

FOR SERVING optional

  • Mixed berries
  • Sliced banana
  • Coconut sugar
  • Hemp seeds or chia seeds

Instructions

  1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
  2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
  3. Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
  4. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
  5. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.
  6. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).
  7. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.

Egg Breakfast Muffins

Ingredients

  • cooking spray
  • 6 eggs
  • salt and pepper to taste
  • 1/2 cup cooked chopped spinach excess water removed
  • 1/3 cup crumbled cooked bacon
  • 1/3 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
  2. Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
  3. Add the spinach, bacon and cheese to the egg mixture and stir to combine.
  4. Divide the egg mixture evenly among the muffin cups.
  5. Bake for 15-18 minutes or until eggs are set.
  6. Serve immediately or store in the refrigerator until ready to eat.

Peanut butter and banana smoothie

Ingredients:

  • frozen bananas
  • 1/4 cup peanut butter (smooth or chunky)
  • 1 1/2 cups soy milk (or milk)
  • 1/2 cup 2% greek yogurt
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 tablespoon chopped roasted peanuts

Throw a few frozen bananas into a blender cup along with the peanut butter, soy milk, yogurt, honey, and salt. Blend until smooth.

PB&J Waffle sandwich

Ingredients

  • 2 whole grain waffles (I like Kashi and Van’s )
  • 1-2 tablespoons of natural peanut butter (creamy or crunchy!)
  • 2 teaspoons of favorite flavor jam, jelly or fruit preserves (I like Polaner)
  • Optional: sliced fruit or berries of choice

Instructions

  1. Toast waffles
  2. Spread peanut butter and jelly on each side
  3. Sandwich together and slice in half (if desired)
  4. Sprinkle with berries or sandwich berries in between before pressing both sides together.

 

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