10 Healthy and Fast Breakfast Recipes for Busy Mornings

10 Healthy and Fast Breakfast Recipes for Busy Mornings

Breakfast toasts

1. Tomato Toast with Macadamia “Ricotta”

TOMATO TOAST W/ MACADAMIA RICOTTA, SHISO + BLACK LAVA SALT

tomato toast w/ macadamia ricotta, shiso + black lava salt (v + gf)

macadamia ricotta

  • 1 cup soaked raw macadamia nuts, drained and rinsed
  • 1 1/2 tablespoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoon fresh lemon juice
  • 2 teaspoons white mellow miso paste
  • 2 small cloves garlic
  • 8-10 tablespoons filtered water
  • 1/4 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
  • 1/2 cup macadamia ricotta
  • 1/4 cup julienned shiso
  • a few pinches black lava salt (or large grain sea salt)

METHOD

macadamia ricotta

  • drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

toasts

  • remove macadamia ricotta from the fridge and set aside,
  • top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.

enjoy!

 

Here’s a vegan take on a classic summer breakfast sandwich. Instead of mayo, a fluffy, rich mixture of nuts, garlic, miso paste, and nutritional yeast is spread on hearty whole-grain bread. Then slices of ripe tomatoes are layered on — we love to mix red and yellow heirlooms.

Season this open-faced sandwich with ribbons of basil or shiso, kosher salt, and fresh cracked black pepper.

2. Avocado Toast with Egg

 

Two slices of toasted bread with Avocado and Egg

How to Make the Best Avocado Toast with Eggs

Okay, so once you have your perfectly ripe avocado, you are ready to make the best egg and avocado toast!

  • Simply mash the avocado in a bowl with lime juice, salt and pepper and your delicious avocado spread is ready!  It’s almost like a super simple guacamole! If you want to add a little spice, throw in some red pepper flakes or Sriracha sauce too (now you’re getting restaurant grade food!).
  • The eggs and toast can be cooked completely to your preference. I like to buy a high quality multi-grain bread that is a little on the thicker side so my toast stays crispy and offers a sturdy base when the eggs get added. While I love my avocado toast with eggs fried, you can also switch it up and try your avocado toast with sunny side up eggs or even scrambled eggs work great too!

Preparing your Toast Perfectly!

Assembly is quite self explanatory but just in case you were wondering, spread the avocado mix onto the toast and then just top it with your cooked eggs. And look at that, you will never pay outrageous restaurant prices for avocado toast again! You can make perfect, mouth watering, super trendy egg and avocado toast right from your home.

The versatility of this dish is one of the main selling points.  When you consider the many things you can do with a sliced avocado and some bread, it means you will never get bored eating this meal!  The simplicity, versatility(have it any time of the day!) and the healthy aspects of this meal are all things that never get old.

3 Quick and Easy Recipe Alternatives

Now that you are aware of all the amazing health benefits of eating avocado toast, you should get creative and try to image all the variations of this recipe you could make too!  Thanks to avocado’s naturally neutral flavor, it really can pair well with almost anything.  This is the reason why people have been able to become so inventive in their avocado toast recipe creations.

You can stock your kitchen with fresh avocados and a loaf of healthy whole grain or multi-grain bread (be sure to choose a bread that will also boost the nutritional content of your avo toast!) and be set for a week of eating.

  • Add tomatoes & basil: Chop up a handful of cherry tomatoes with some shredded fresh basil.  Add black pepper or balsamic drizzle  (optional)
  • Try with simple fresh herbs such as: Cilantro, basil or dill. Sprinkle your choice of herb across the avocado on toast and add black pepper and salt to taste.
  • Egg in Hole Avocado Toast: Add fried bacon and swiss cheese onto a toasted bagel with avocado topped off with sea salt and black pepper for added seasoning.

But for now, I’ll leave you with my tried and true, easy and delicious recipe for making the best avocado toast and eggs! If this is your first time or even your hundredth time making avocado toast, it is always good to follow a tried and true recipe to make sure  you will be eating the best version of the food possible.  Now go grab some avocados and get cooking!

Avocado on Toast Kitchen Tools

Even though this is a simple and easy recipe, you do need a few basic kitchen supplies:

  1. Frying Pan
  2. Avocado Slicer
  3. Toaster

Egg and Avocado Toast Recipe Checklist

  1. Eggs
  2. Bread
  3. Avocado
  4. Lime Juice
  5. Sea Salt
  6. Black Pepper
  7. Parsley

 

3. Nut Butter, Banana, and Chia Seed Toast

Servings: 1 • Size: 1 Toast • Calories: 209.9 • Fat: 9.6 g • Carb: 27.6 g • Fiber: 5.1 g • Protein: 8.5 g • Sugar: 9.7 g • Sodium: 175.8 mg

Ingredients:
1 Slice 100% Whole Wheat Bread (I used one that was 50 cal. per slice.)
1 Tbsp. Sunbutter
1/2 Medium Banana, Sliced
1/2 Tsp. Chia Seeds

Directions:

Toast the bread and spread the sunbutter over the top.

Place banana slices over the sun butter and top it off with chia seeds.

 

Serve right away and enjoy!

Breakfast smoothies and parfaits

4. Berry and Yogurt Smoothie

Berry and Yogurt Smoothie
Photo: Chef Savvy

This Healthy Berry Yogurt Smoothie makes two servings. I like to make extra to have on hand. Best of all this smoothie takes less than 5 minutes to make!

Drinking a smoothie in between meals helps me stay full throughout the day and keeps me from snacking. They are also an easy way to add extra fruit into your diet.

To make this smoothie simply add all of the ingredients to a blender and pulse for 30 seconds. Stir and pulse again for another 30 seconds until blended. Divide between two glasses and serve immediately. Garnish with blueberries and blackberries if desired.

5. Berry Breakfast Parfait

Photo: Food, Fitness, Faith

Double Berry Parfaits (serves 2)

2 cups plain Greek yogurt

1 ½ cups sliced strawberries

1 pint fresh blueberries

Honey, optional

Cinnamon, optional

In mason jars or bowls, begin layers with ¼ cup of Greek yogurt, followed by a layer of strawberries and then blueberries. Repeat layering process until yogurt and berries are gone. If desired, add a drizzle of honey and sprinkling of cinnamon to yogurt layer before adding berries.

Store any uneaten parfaits covered in fridge for up to two days.

6. Peanut Butter and Banana Smoothie

Photo: The Chubby Vegetarian

This is one of my absolute favorite things in the whole world, and it is so simple to make. Plus, it’s a great way to use up those bananas that have gone a little dark. Just peel them and throw them into a food storage container and place them in the freezer. They’ll be ready next time you want this good-for-you frozen treat.

The ripe bananas have plenty of natural sweetness, and the peanuts are a great source of protein. The texture of the blended frozen bananas is a lot like an ice cream milkshake, so enjoy! It can be your breakfast in a cup or the perfect thing to cool down after a run when, like me, you’re just trying to stay on the cute side of chubby.
 
Peanut Butter + Banana Smoothie
 
3 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. No need to be to fussy about it. Blend until smooth. Top each with a teaspoon of chopped peanuts and maybe include a paper straw.

7. Pumpkin Granola Yogurt Parfait

Photo: Nutrition in the Kitch

Breakfast grains

8. Quinoa Fruit Salad

Quinoa, strawberries, blueberries, blackberries, and mango combine in this incredible salad.  The fresh fruit and quinoa are glazed with a honey lime dressing and it will be a hit wherever it goes!

Quinoa, strawberries, blueberries, blackberries, and mango combine in this incredible salad. The fresh fruit and quinoa are glazed with a honey lime dressing and it will be a hit wherever it goes!
Serves: 4-6
Ingredients
  • 1 cup uncooked quinoa (I used tricolor)
  • 1½ cup strawberries, sliced
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 mango, diced
  • Honey Lime Glaze:
  • ¼ cup honey
  • 2 tablespoons lime juice
  • 1 tablespoon chopped basil for garnish
Instructions
  1. Rinse and prepare the quinoa according to package. Let quinoa cool to room temperature.
  2. In a large bowl, combine quinoa, strawberries, blueberries, and mango.
  3. To make the glaze: In a small bowl combine the honey and lime juice. Drizzle over the fruit salad and toss to coat. Garnish with fresh basil.

9. Blueberry Almond Overnight Oats

Ingredients:
1/3 cup oats (gluten free or regular)
½ cup almond milk (I used Silk Original Light)
1 teaspoon chia seeds
½ tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons slivered almonds
½ medium banana, sliced
1/3 cup blueberries

Directions:
In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla. Seal the container and place in the fridge overnight. In the morning, stir oats and top with slivered almonds, sliced banana, and blueberries. Enjoy!

10. Savory Oatmeal with an Egg

COOKING NOTES FOR THE SAVORY OATMEAL RECIPE

  • Using quick-cooking steel cut oats: I love cooking with steel cut oats because I think they have more texture than rolled oats. However, regular steel cut oats take forever to cook, and I would probably starve before the oats are done cooking. That’s why I recommend picking up the quick-cooking steel cut oats—they take only a few minutes. Feel free to use regular rolled oats if that’s what you have on hand.
  • Tips for microwave method: I have definitely made a huge mess while cooking oatmeal in the microwave before. The problem was that I was microwaving at too high of a power setting. (On a scale from 1 to 10, I was microwaving at a 10.) When liquids get too hot in the microwave, they will bubble vigorously and cause the contents to spill over. So here are my tips to avoid a big mess. (1) Avoid using small bowls. Your bowl should be 1/2 or 2/3 of the way full when you fill it with the oats and water. (2) Change the power setting to 7 or 8/10, and check how the oatmeal is cooking every minute. It should take 3 minutes to cook. Don’t forget to stir the oats in between intervals! (3) If you can’t lower the power settings, place a paper towel underneath your bowl of oats to catch any spills, and check them after every minute. Check the packaging label for the cooking time of that particular brand of oats. Of course, you can always cook this on the stove top.
  • Be careful with the salt: Don’t forget that white cheddar (or whatever cheese you use) is a bit salty already, so you don’t need to add much more salt to the oatmeal. I got a bit excited with the salt the first time I tried the recipe, and boy was that bowl of oatmeal SALTY. That went straight to the trash.
  • Using coconut oil: I cooked the chopped vegetables and egg with a tiny bit of virgin coconut oil, and I loved the additional flavor. Coconut oil spray works well, too. We’re going to use a tiny bit of coconut oil in this recipe, so you’ll want to use a non-stick pan, if possible.
  • Seasoning with spices: I love using za’atar to season this bowl of oatmeal because the nutty flavors pair very well with the cheesy oats and egg. RawSpiceBar‘s za’atar is great for the recipe (their blend includes toasted sesame seeds, thyme, ground sumac, salt and savory). If you want to switch things up, their adobo seasoning (paprika, black peppercorns, Mexican oregano, chipotle powder, cumin, onion and garlic) or creole seasoning (cayenne, white peppercorns, thyme, black peppercorn, sage, paprika, onion, garlic, celery seed and oregano) are great with this oatmeal, too.

 

 

 

 

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