9 Healthy Breakfast Ideas For Weight Loss

Looking for breakfast recipes to help you in your weight loss? Here are 9 healthy breakfast ideas for weight loss that will give you a very good morning. These recipes are good for one serving and it only takes less than 20 minutes to prepare each recipe.

1. Breakfast Skillet

Ingredients:

• 7 oz small potatoes
• 1 tsp olive oil
• 1/4 cup boiled peas
• Salt and black pepper to taste
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp onion powder
• 2 eggs
• 1 oz chopped lean turkey ham

Instructions:

Wash, peel, and grate small potatoes.
Set a skillet over medium-high heat.
Drizzle 1 tsp olive oil.
Add the grated potatoes and 1/4 cup boiled peas.
Add seasonings – 1/4 tsp cumin, 1/4 tsp paprika, and 1/4 tsp onion/
Add salt and black pepper to taste.
Mix until well combined.
Create 2 round spaces next to each other.
Add one egg on each round space.
Sprinkle 1 oz chopped lean turkey ham.
Cover the lid until the eggs are cooked.
Remove from heat.
Serve and enjoy!

2. Vegan Breakfast

Ingredients:

• 6 oz small potatoes (diced)
• 1/4 medium yellow onion (sliced)
• 1 tsp olive oil
• 1/2 small red bell pepper (diced)
• 2 oz button mushrooms
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt and black pepper to taste
• 2 oz spinach

Instructions:

Boil 6 oz diced potatoes and set aside.

Set a frying pan over medium-high heat.
Saute sliced yellow onion and diced red bell pepper.
Add boiled potatoes and button mushrooms.
Season with garlic powder, paprika, salt, and pepper to taste.
Stor for a few minutes.
Add spinach and cover the lid.
Let it cook for a few minutes until spinach is wilted.
Uncover and stir again.
Remove from the heat and transfer to a plate.
Serve and enjoy!

3. Blueberry Protein Muffins

Ingredients:

• 1 egg
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 1/2 cup rolled oats

• 1 1/2 cup rolled oats
• 1 tbsp ground flax meal
• 1 tbsp vanilla protein powder
• Pinch of salt
• 1/2 cup blueberries

Instructions:

In a mixing bowl, add 1 egg, 1/2 cup unsweetened almond milk, 1/2 tsp vanilla extract, and 1 1/2 cup rolled oats.
Whisk until well combined.
Set aside.

In another mixing bowl, add 1 1/2 cup rolled oats, 1 tbsp ground flax meal, 1 tbsp vanilla protein powder, and a pinch of salt.
Mix until well combined.
Combine with the mixture set aside.
Mix until well combined.
Prepare a muffin tray and put muffin cups.
Scoop a mixture and put it in the muffin cups.
Top it off with blueberries.
Bake for 20 minutes in a preheated oven at 350 F.
Remove from the oven and transfer to a plate.
Serve and enjoy!

4. Crepes with Fruit Recipe

Ingredients:

• 2 eggs
• 1/2 cup low-fat milk
• 1/2 cup water
• 2 tbsp vegetable oil
• 1/4 tsp salt
• 1 cup white whole-wheat flour

• 6 oz Greek yogurt
• 6 oz mixed berries

Instructions:

In a mixing bowl, add 2 eggs, 1/2 cup low falt milk, 1/2 cup water, 2 tbsp vegetable oil, and 1/4 tsp salt.
Whisk until well combined.
Add 1 cup white whole-wheat flour.
Whisk until flour is mixed well with the rest of the mixture.

Set a nonstick frying pan over medium heat.
Scoop a flour mixture and pour into the pan.
Let it cook for 2-3 minutes.
Flip over the other side and cook for another 2-3 minutes.
Do this with the remaining flour mixture.

Spread Greek yogurt on the crepe, leaving a little space on the edges.
Put mixed berries in the center.
Roll it up and transfer to a plate.
Serve and enjoy!

5. Breakfast Egg Muffins

Ingredients:

• 1 oz spinach (chopped)
• 1/2 medium red bell pepper (diced)
• 1/2 medium yellow bell pepper (diced)
• 6 cherry tomatoes (sliced)
• Olive oil (for greasing)

• 2 egg yolks
• 3 eggs
• Salt and black pepper to taste
• 1/4 tsp oregano
• 1/2 oz feta cheese

Instructions:

In a mixing bowl, add 2 egg whites and 1 egg.
Season with oregano, salt, and black pepper.
Mix until well combined.
Set aside.

Prepare a muffin tray and brush lightly with olive oil.
Put chopped spinach, diced red and yellow bell pepper, and sliced cherry tomatoes in each muffin cup.
Pour egg mixture into each muffin cup.
Sprinkle feta cheese on top.
Bake for 25-30 minutes in a preheated oven at 350 F.
Remove from oven and transfer to a plate.
Serve and enjoy!

6. Strawberry-Almond Butter Sandwich

Ingredients:

• 1 tbsp almond butter
• 1 tbsp cream cheese
• 1/2 tsp honey
• 2 slices whole wheat bread (toasted)
• 3 strawberries (sliced)

Instructions:

Mix 1 tbsp almond butter, 1 tbsp cream cheese, and 1/2 tsp honey until well combined.
Spread mixture onto 2 slices of toasted whole-wheat bread.
Put sliced strawberries and assemble the sandwich.
Serve as it is or cut in half.
Enjoy!

7. Chocolate Oatmeal Recipe

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 cup old fashioned oats
• Pinch of salt
• 1 tsp unsweetened cocoa powder
• 1/2 tsp vanilla extract

• 1/2 tbsp honey
• 1 strawberry (sliced)
• 1 tbsp walnuts

Instructions:

Set saucepan over medium heat.
Add 1 cup unsweetened almond milk, 1/2 cup old fashioned oats, pinch of salt, 1 tsp unsweetened cocoa powder, and 1/2 tsp vanilla extract.
Stir until well combined.
Let it simmer until liquid is absorbed lightly by the oats.
Remove from the heat.
Add 1/2 tbsp honey.
Mix well and cover with lid.
Leave for 2 minutes.
Transfer to a bowl.
Top it off with sliced strawberry and walnuts.
Serve and enjoy!

8. Berry Protein Smoothie

Ingredients:

• 1 cup almond milk
• 1 scoop vanilla protein powder
• 5 frozen strawberries
• 1/3 cup frozen blueberries
• 1 tbsp rolled oats
• 1 tbsp peanut butter

Instructions:

Set a blender.
Add 1 cup almond milk and 1 scoop vanilla protein powder.
Put the berries – 5 frozen strawberries and 1/3 cup frozen blueberries.
Add 1 tbsp rolled oats and 1 tbsp peanut butter.
Push until well blended.
Transfer to a glass.
Serve and enjoy!

9. Pineapple Green Protein Smoothie

Ingredients:

• 1 cup almond milk
• 1/2 frozen banana
• 1/4 cup frozen pineapple
• 1 oz spinach
• 1 scoop vanilla protein powder
• 1 tsp flax meal

Instructions:

Set a blender.
Add 1 cup almond milk.
Add fruits – 1/2 frozen banana and 1/4 cup frozen pineapple.
Add 1 oz spinach, 1 scoop vanilla protein powder, and 1 tsp flax meal.
Push until well blended.
Transfer to a glass.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=gwZPCOw_bPA

Vegan Sweet Potato Pancakes With Cinnamon Whipped Cream Recipe

Pancakes are probably one of the favorite breakfast dishes from all ages. It’s best served with some honey and butter drizzled on it. But if you are going the healthy way, here’s a good twist to that favorite breakfast pancake.

Ingredients:

For Cinnamon Whipped Cream:
• 13.5 ounce can of unsweetened coconut milk (chilled and not stirred)
• 1 teaspoon ground cinnamon
• 2/3 cup powdered sugar

For Sweet Potato Pancakes:
• 2 tbsp pure maple syrup
• 1 tbsp baking powder
• 1 cup all-purpose flour
• 1 1/4 cups soy (almond or rice milk)
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3/4 cup mashed sweet potato
• Canola oil

Optional:
• 1/2 cup non-dairy, dark, and mini chocolate chips.
• Powdered sugar for garnishing

Instructions:

For Cinnamon Whipped Cream:
Transfer unsweetened coconut cream to a mixing bowl.
Do not include the coconut water.
Add powdered sugar and cinnamon.
Whip for a 3-5 minutes or until you get the desire texture.
Transfer to a container and cover it.
Chill it for a few hours.

For Sweet Potato Pancakes:
In a mixing bowl, add dry ingredients like all-purpose flour, ginger, nutmeg, and cinnamon.
Pour baking powder and salt.
Mix well.
Set aside.

In a separate mixing bowl, put mashed sweet potato.
Add soy milk and pure maple syrup.
Whisk together until the texture smoothens.
Add the dry ingredients.
Whisk again. Do not over-mix it.
Set pan over medium heat.
Pour canola oil.
Pour 1/4 cup of the mixture into the pan.
Let it fry for 2-3 minutes on each side or until light brown.
Transfer to a plate.
Top it off with the cinnamon whipped cream.
Serve and enjoy!

Tips and ideas:

In frying sweet potato pancakes, you can also top it off with non-dairy, dark, mini chocolate chips.

You can also sprinkle powdered sugar on top.

Images – http://www.youtube.com/watch?v=yJBIobZN_3Q

Vegan Recipe – Make Vegan Bacon Using Rice Paper

Everybody loves a sweet-salty smoky crispy bacon. Although they say that the fats in bacon are good fats, store-bought bacon contains preservatives which can be harmful to one’s health. Today we are presenting a vegan bacon recipe. You can enjoy that same bacon goodness without the meat, oil, fats, and preservatives. This recipe uses rice paper to replace pork meat. Liquid smoke is added to the marinade for that smoky flavor. The best thing about this bacon is that it doesn’t shrink too much while cooking, unlike the regular pork bacon. You may serve it for breakfast, crumble it up and use as topping to your pasta dish or salad or wrap your veggie sticks in it.

Ingredients:

• 10 pieces of rice paper
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 3 tbsp tamari
• ½ tbsp garlic powder
• ¼ tsp liquid smoke
• ½ tbsp maple syrup
• ¼ tsp ground black pepper
• ¼ tsp of paprika

Instructions:

This recipe takes about 30 minutes to make. Serves 30 bacon strips.

Preheat the oven to 400°F.
To make the marinade, mix olive oil, nutritional yeast, tamari, garlic powder, liquid smoke, maple syrup, ground black pepper, and paprika in a mixing bowl.
Using a really sharp knife, cut dry rice paper into thick strips, about 2-inch.
Lay rice paper strips on a flat surface.
Moisten the rice paper strips with water using a brush or baster. Be careful not to wet the rice paper too much.
Stick 2 rice paper strips together by laying one on top of another.
Brush both sides of the rice paper strips with the marinade.
Arrange rice paper strips on a baking sheet lined with parchment paper.
Bake in the oven for about 7 minutes at 400°F.

Ideas And Tips:

Leftover rice paper bacon can store at room temperature for up to 3 days, or in the fridge for a few weeks. Be sure to put them in an air-tight container. The strips will soften so just re-heat in the oven to crisp them up.

If you prefer a piece of chewy, meaty bacon, soak the rice paper strips in a bowl of water for a minute. On a flat surface, lay one strip on top of another and let the strips dry for 2 minutes. Dip the rice paper strips directly in the marinade. Bake as directed above.

You may use soy sauce to replace tamari.

You may use a tablespoon of bbq sauce if you do not have liquid smoke.

images – https://www.youtube.com/watch?v=bUABKdpdmt4