HEALTH

Eat Right

Quick, healthy and delicious breakfast bowls to start off your morning right

 

You know what they say - breakfast is the most important meal of the day. Skip the sugar overload (we're looking at you, Fruity Pebbles) and whip up one of these super healthy morning meals instead for tons of energy. The fresh, tasty ingredients are protein-packed, so you won't be starving come lunchtime. Oh, and they're totally cute, too! 

Bonus tip: Seem too time-consuming? Build that bowl the night before to make time for extra zzz's in the morning. 

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  • 1_power.jpg

    Chia Chic 

    Not only is this bowl seriously gorgeous, it's full of awesome-for-you ingredients to keep ya energized and happy all morning (even on Mondays). 

    What you'll need:

    Chia & almond porridge
    400 ml almond milk – or any milk of your choice
    3 Tbsp chia seeds
    2 Tbsp ground flaxseed (or sub with 2 additional Tbsp of chia)
    A generous handful almonds or hazelnuts, chopped
    1/2 tsp ground vanilla

    Toppings: 

    Fruit – mango, avocado, orange, banana, pomegranate, kiwi, apple etc.
    Berries – fresh or frozen
    Nut butter – like almond butter or the classic peanut butter 
    Dried fruit – dates, apricots, cranberries, figs 
    Jam / Compote
    Extra crunch – nuts & seeds, roasted coconut, cocoa nibs, fresh mint leaves 
     

    Directions:  

    1.Prepare the porridge the night before. Mix all ingredients together in a bowl, cover

     and place in the fridge. Give it a stir or two before bedtime and let in soak all night. 


    2.In the morning, divide your porridge into two bowls. Dress the porridge with the 

    toppings you prefer. (Try to use at least one topping from each category.)


    3. The porridge keeps well for 2-3 days in the fridge.

    Recipe source: A Tasty Love Story

  • 2_pumpkin_spice.jpg

    Perfect pumpkin

    This delish quinoa dish may be a little basic, but we can't resist that ah-mazing autumnal taste on cold mornings.  

    What you'll need:

    1/2 cup milk 
    1/2 cup water
    1/2 cup uncooked quinoa, rinsed and drained
    1/4 cup + 2 tablespoons pumpkin puree
    2 tablespoons pure maple syrup
    1/2 teaspoon vanilla extract
    1 teaspoon pumpkin pie spice
    Pinch of salt
    2-4 tablespoons chopped pecans 

    Directions:

    1. Bring milk and water to a boil in a small to medium sized saucepan. 

    2. Add quinoa, cover, reduce heat to simmer, and let cook 15 minutes.

    3. Remove from heat and let stand 5 minutes. Uncover and fluff with a fork, 

    then stir in the pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt.

    4.Taste and adjust any amounts to your liking (i.e. add more sweetness or spices). 

    5. Divide into two bowls (add milk if desired) and top with desired amount of pecans. 

    Recipe source: Once Upon a Cutting Board
     

  • 5_choc_chip.jpg

    Choc-full of goodness

    Um, chocolate chip cookie dough for breakfast? Don't mind if we do. This healthy take on oatmeal is almost too good to be true.  

    What you'll need:  

    1 Tbsp. almond butter (or other nut butter) 
    ¼ cup unsweetened applesauce 
    2 tsp. honey 
    ½ tsp. vanilla extract 
    ¼ tsp. baking powder 
    pinch of salt 
    ¼ cup rolled oats 
    2 Tbsp. almond meal
    1 Tbsp. chocolate chips

    Directions:


    1. Preheat oven to 350F and grease a small ramekin or oven-safe dish. Set aside. 


    2.In a small bowl, combine almond butter, applesauce, honey, vanilla, baking powder, and salt. 

    Mix well until fully combined. Add oats and almond meal, stirring until you're left with a sticky dough. 

    Mix in chocolate chips. 


    3.Transfer dough to your greased ramekin, topping with a few extra chocolate chips and a 

    sprinkle of sea salt if desired. Bake for 18-20 minutes, depending on desired consistency. 

     

    Recipe source: Running with Spoons

     

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by Kimberly Uslin | 2/1/2016
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