100 Healthy and Delicous Recipes

| Breakfast |

 

Veggie Breakfast Burrito:
Heat a tortilla in a skillet or microwave.
Fill the tortilla with scrambled eggs, sautéed veggies (such as bell peppers, onions, and mushrooms), and shredded cheese.
Roll it up, tuck in the sides, and enjoy.
Overnight Oats:
In a jar or container, combine ½ cup rolled oats, ½ cup milk (dairy or plant-based), and a sweetener like honey or maple syrup.
Add flavorings like cinnamon or vanilla extract if desired.
Cover and refrigerate overnight.
In the morning, stir and add your favorite toppings such as fresh fruits, nuts, or seeds.
Breakfast Quiche:
Preheat the oven to 375°F (190°C).
In a bowl, whisk together 6 eggs, ½ cup milk, salt, pepper, and any desired herbs or spices.
Pour the egg mixture into a prepared pie crust.
Add cooked bacon, sautéed vegetables, and shredded cheese.
Bake for 35-40 minutes or until the center is set and the top is golden brown.
Apple Cinnamon Overnight French Toast:
Grease a baking dish.
In a bowl, whisk together 4 eggs, 1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and a pinch of salt.
Cut 4-6 slices of whole grain bread into cubes and place them in the greased baking dish.
Pour the egg mixture over the bread.
Arrange sliced apples on top and sprinkle with additional cinnamon.
Cover and refrigerate overnight.
In the morning, bake at 350°F (175°C) for about 30-35 minutes or until the bread is golden and the apples are tender.
Breakfast Egg Muffins:
Preheat the oven to 350°F (175°C) and grease a muffin tin.
In a bowl, whisk together 8 eggs, ¼ cup milk, salt, pepper, and any desired seasonings.
Add chopped vegetables, cooked bacon or sausage, and shredded cheese.
Pour the mixture evenly into the muffin tin.
Bake for 18-20 minutes or until the muffins are set and lightly browned.
Breakfast Quinoa Fruit Salad:
Cook 1 cup of quinoa according to package instructions.
In a large bowl, combine cooked quinoa, diced fruits (such as berries, melon, and kiwi), and chopped fresh mint.
Drizzle with a dressing made from honey, lemon juice, and a pinch of salt.
Toss gently to combine and refrigerate until ready to serve.
Sweet Potato Hash:
Peel and dice 2 sweet potatoes.
In a skillet, heat olive oil over medium heat.
Add the sweet potatoes, along with diced onions and bell peppers.
Season with salt, pepper, and desired spices (such as paprika or cumin).
Sauté until the sweet potatoes are cooked through and slightly crispy.
Serve as is or top with a fried egg.
Protein Pancakes:
In a bowl, mix 1 cup of protein pancake mix with water or milk according to package instructions.
Heat a non-stick skillet or griddle over medium heat.
Pour the batter onto the skillet to form pancakes.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Avocado Toast with Poached Eggs:

Toast 2 slices of whole grain bread.
Spread 1 ripe avocado, mashed, evenly on the toast.
Top each slice with 2 poached eggs.
Sprinkle with salt, pepper, and red pepper flakes to taste.
Greek Yogurt Parfait:
Layer 1 cup Greek yogurt, 1 cup fresh berries, and ¼ cup granola in a glass or bowl.
Drizzle honey or maple syrup to taste over the layers.
Vegetable Omelet:
In a bowl, whisk together 3 eggs and a splash of milk.
Heat a non-stick skillet over medium heat and add assorted chopped vegetables (about 1 cup).
Pour the egg mixture over the vegetables and cook until set.
Season with salt and pepper, and fold the omelet in half.
Overnight Chia Pudding:
In a jar or bowl, mix ¼ cup chia seeds and 1 cup almond milk (or any milk of choice).
Stir in the sweetener of your choice to taste.
Cover and refrigerate overnight.
In the morning, top with fresh fruits and nuts before serving.
Quinoa Breakfast Bowl:
Cook ½ cup quinoa according to package instructions, using water or almond milk.
Once cooked, transfer the quinoa to a bowl.
Top with 1 sliced banana, assorted berries, a handful of nuts, and a drizzle of almond butter.
Whole Wheat Banana Pancakes:
In a bowl, mash 1 ripe banana.
Add 1 cup whole wheat flour, 1 cup milk (dairy or plant-based), and 1 egg to the mashed banana.
Stir until well combined.
Heat a non-stick skillet over medium heat and spoon the batter onto the skillet.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve with fresh fruit.
Spinach and Feta Egg Muffins:
Preheat the oven to 350°F (175°C) and grease a muffin tin.
Whisk together 6 eggs, 1 cup chopped spinach, ½ cup crumbled feta cheese, salt, and pepper in a bowl.
Pour the egg mixture evenly into the muffin tin.
Bake for about 20 minutes or until the muffins are set.
Allow them to cool slightly before removing from the tin.
Berry Smoothie Bowl:
In a blender, combine 1 cup frozen mixed berries, 1 ripe banana, and ½ cup almond milk (or any milk of choice).
Blend until smooth and creamy.
Pour the smoothie into a bowl.
Top with sliced fruits, granola, and a sprinkle of chia seeds.
Smashed Avocado and Egg Wrap:
Lay 1 whole wheat tortilla flat on a plate or cutting board.
Spread 1 ripe avocado, mashed, evenly over the tortilla.
Add 2 scrambled eggs, a handful of spinach leaves, and cherry tomatoes to taste.
Roll the tortilla tightly to form a wrap.
Peanut Butter Banana Toast:
Toast 2 slices of whole grain bread until golden brown.
Spread 2 tablespoons of natural peanut butter evenly on the toast.
Arrange 1 ripe banana, sliced, on top.
Drizzle with honey for extra sweetness.

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