Top 10 Breakfast recipes – to eat in the morning

Breakfast is a time to set the stage for a successful day—one built around focus, energy, and conscious choices that elevate your well-being. So many people have grown accustomed to sugary, heavy breakfasts rich in fast-burning carbs, only to find themselves tired, hungry, overweight, and unhappy on a regular basis.

Here are Top 10 breakfast recipes – to eat in the morning. surprisingly delicious.

Carrots and Raisins Muffins

Ingredients:

  • 1 1/4 cup almond flour
  • 1/2 cup whole grain flour (any)
  • 3 Tbsp ground almonds
  • 2 cups carrot, grated
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp apple vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp linseed oil
  • 4 Tbsp organic honey
  • 3 oz raisins seedless

Instructions:

  1. Preheat oven to 360 F.
  2.  In a big bowl, combine together almond flour, whole grain flour, baking soda, baking powder, cinnamon, and salt.
  3.  In a separate bowl, whisk apple vinegar, olive oil, linseed oil, and honey.
  4.  Combine almond flour mixture with liquid mixture; stir well.
  5.  Add in the shredded carrots and raisins; stir well.
  6.  Fill the muffin cups 3/4 of the way full.
  7.  Bake for 30 minutes.
  8.  Remove from the oven, and allow to cool for 10 minutes.
  9.  Serve.

Porridge with Oatmeal and Maca Powder

Ingredients:

  • 2 cups almond milk (or coconut milk) unsweetened
  • 1 pinch of table salt
  • 1 cup rolled oats
  • 1 1/2 Tbsp Maca powder
  • 1 Tbsp honey (or maple syrup)
  • 1 tsp ground cinnamon
  • 1 banana peeled and thinly sliced

Instructions:

  1.  In a saucepan, heat almond milk with a  pinch of salt over high heat; bring to boiling.
  2.  Stir in rolled oats and Maca powder, reduce heat to medium and simmer, uncovered, for 5 to 7 minutes; stir constantly.
  3. Place oatmeal in a bowl and pour over the honey, cinnamon, and banana slices.
  4.  Serve and enjoy!

Stamina Tofu “Omelette”

Ingredients:

  • 2 Tbsp of olive oil
  • 1 small onion finely chopped
  • 1 large red pepper chopped
  • 1/2 cup white mushrooms halved or sliced
  • 3/4 lb tofu cut into cubes
  • 1 Tbsp nutritional yeast
  • 1 tsp turmeric (for color)
  • 1 tsp of garlic powder
  • Sea salt and ground black pepper to taste

Instructions:

  1. Heat oil in a large frying pan over medium-high heat.
  2. Sauté onion and red pepper with a pinch of salt for 2 to 3 minutes.
  3.  Add mushrooms and cook until most of the water from the mushrooms has evaporated.
  4.  Add tofu cubes and all remaining ingredients; stir well.
  5.  Cover and cook over medium heat for about 6 to 8 minutes; stir occasionally.
  6. Taste and adjust seasonings.
  7. Serve hot.

“French Toast”

Ingredients:

  • 3 Tbsp olive oil
  • 1 cup of soy milk (unsweetened)
  • 1 cup oat flour (or buckwheat)
  • 1/2 tsp cinnamon
  • 2 Tbsp brown sugar or sugar
  • 6 slices day-old bread (or multi-grain bread)
  • Servings; vegan spread, groundnuts, honey or Maple syrup

Instructions:

  1. Heat oil in a frying skillet over medium-high heat.
  2. Pour soy milk in one bowl.
  3. In a separate bowl, combine together oat flakes and brown sugar; stir well.
  4. Dip each bread slice first in soy milk, and then roll into oat flakes mixture.
  5. Fry your vegan French toast for a couple of minutes on each side, or until golden brown.
  6. Remove French toast onto a lined plate with kitchen paper to drain.
  7. Serve with your favorite vegan spread, groundnuts, honey or Maple syrup.

Vegan Super Green Giant Smoothie

Ingredients:

  • 1 1/2 cups almond milk (or coconut milk)
  • 1 cup of carrot tops chopped
  • 1 cup fresh spinach chopped
  • 1 cucumber, peeled and sliced
  • 1 large banana, fresh or frozen
  • 3 Tbsp ground almonds or ground Macadamia almonds
  • 1 scoop vegan protein powder (pea or soy protein)
  • 1 Tbsp extracted honey
  • 1 Tbsp linseed oil

Instructions:

  1. Place all ingredients in your fast-speed blender.
  2. Blend until smooth and combined well.
  3. Serve.

Green Protein Tornado Smoothie

source canva

Ingredients:

  • 1 avocado (diced)
  • 1 cup fresh spinach (chopped)
  • 1 cup fresh peppermint leaves, chopped
  • 1 banana frozen or fresh
  • 1 cup coconut milk canned
  • 1/2 cup shredded coconut
  • 1/2 cup ground nuts (almonds, peanuts)
  • 1 scoop vegan pea protein powder
  • 2 Tbsp extracted honey (or to taste)
  • Ice cubes

Instructions:

  1.  Place all ingredients in your high-speed blender and blend until smooth.
  2.  Serve in chilled glasses with ice cubes.

Nutty Silken Tofu with Berries Smoothie

Ingredients:

  • 1 cup of soy milk
  • 1/2 cup of silken tofu
  • 1 Tbsp almond butter (unsweetened)
  • 1 frozen banana sliced
  • 2 Tbsp Steel-cut oatmeal
  • 2 Tbsp ground almonds
  • 2 Tbsp ground cashews
  • 1 tsp  pure vanilla extract
  • 1 cup fresh or frozen berries (blueberries, raspberries, blackberries, and strawberries)
  • 2 Tbsp agave or maple syrup

Instructions:

  1.  Add all ingredients in your high-speed blender.
  2.  Blend until smooth.
  3.  Serve and enjoy your liquid breakfast.

Oat – Raspberries Granola

Ingredients:

  • 2 cups oats
  • 1/2 cup oat bran
  • 2 Tbsp flaxseed meal
  • 2/3 cup almonds, chopped
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries, chopped
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 Tbsp sesame oil
  • 4 Tbsp maple syrup or honey
  • 1 cup raspberries row or frozen

Instructions:

  1.  Preheat the oven to 325 F/160 C.
  2.  Stir together the oats, oat bran, flax, almonds, coconut, dried fruit, cinnamon, and salt.
  3.  In a bowl, stir together sesame oil and maple syrup and microwave for about 30 seconds.
  4.  Stir and then microwave for a further 30 seconds.
  5.  Pour the hot mixture over the dry and stir to combine well.
  6.  Spread a mixture evenly into a baking tray.
  7.  Sprinkle fresh raspberries evenly over the mixture
  8.  Bake for 18-20 minutes.
  9.  Serve hot or cold with vegetable milk, honey, fruits, etc.
  10.  Store cold granola an airtight container, in a cool, dry spot for six months (sometimes longer).

Savory Potato-Turmeric Pancakes

Ingredients:

  • 4 large potatoes, grated
  • 1 tsp of turmeric powder
  • 1 Tbsp almond butter with salt added
  • Salt and ground pepper to taste
  • 1/2 cup of garlic-infused olive oil
  • Serving: fresh chopped parsley or sliced green onions

Instructions:

  1.  Peel, wash, and pat dry potatoes.
  2.  Grate potatoes over a plate or bowl.
  3.  Season potatoes with the salt and pepper and turmeric.
  4.  Heat oil in a large frying skillet over medium-strong heat
  5.  Spoon grated potatoes into hot oil and press with a spatula.
  6.  Cook for about 2 minutes; flip the pancake and cook until golden brown.
  7.  Transfer pancake to the kitchen paper towel.
  8.  Serve warm with chopped parsley or green onion.

Spicy Banana, Oat & Coconut Mash

source canva

Ingredients:

  • 3 bananas, peeled and sliced
  • 2 cup coconut milk canned
  • 2 cup of water
  • 1/2 cup Steel-cut oatmeal
  • 1/2 cup of coconut sugar
  • 1 tsp of pure vanilla extract
  • 1/4 tsp of ground nutmeg
  • 1/4 tsp of ground cinnamon
  • Serving: banana slices and honey

Instructions:

  1.  Add banana and coconut milk into your high-speed blender; blend until combined well.
  2.  Boil water in a saucepan on medium-high heat.
  3. Pour in the banana mixture, and steel-cut oatmeal and cook, while whisking constantly, for 4 to 5 minutes.
  4.  Reduce heat to low, cover, and let simmer for 10 minutes.
  5.  Add coconut sugar, vanilla extract, cinnamon, and nutmeg.
  6.  Stir for a further two minutes and remove from heat.
  7.  Serve hot with banana slices and honey.

Final Tip:

Try all of these mouthwatering recipes to experience the many benefits of a breakfast done right.

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