Saturday, July 9, 2016

34 Healthy Breakfasts for Busy Mornings

These are some amazing recipes!! Follow the link and you will be taken to the website! They are easy to do and really YUMMY!!

Here are 2 examples of what they have on the website:

Savory Oatmeal and Soft-Cooked Egg

Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddarcheese.
Serving Size 1


  • 1/2 cup quick-cooking rolled oats
  • Coarse salt and ground pepper
  • Nonstick cooking spray
  • 1 large egg
  • 2 tablespoons shredded sharp cheddar
  • 1 tablespoon thinly sliced scallion greens
  • 1. In a small saucepan, bring 1 cup water to a boil. Add oatsand pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in abowl topped with cheese, egg, and scallion greens.


In addition to being nutrient-dense, this breakfast bowl is also naturally sweetened withmaple syrup and rich with antioxidants thanks to cocoa powder. Fresh fruit and a square of dark chocolate make the perfect toppings.
I hope you guys love this bowl! It’s:
Not too sweet
& Perfect for fall
If you’ve been weary of quinoa porridge in the past, I challenge you to give this one a try! The chocolate flavor makes this bowl irresistible, especially with a little melted dark chocolate on top. Talk about good morning.
If you give this recipe a try, let us know! Leave a comment, rate it, and take a picture and tag it#minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Prep time
Cook time
Total time
Simple, 7-ingredient dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with rich cocoa powder! A healthy, hearty plant-based breakfast or snack.
Recipe type: Breakfast, Snack
Cuisine: Vegan
Serves: 3-4
  • 1 cup (172 g) uncooked white quinoa
  • 1 cup (240 ml) unsweetened almond milk, plus more for serving
  • 1 cup (240 ml) coconut milk (light canned, or the beverage in a carton)
  • pinch sea salt
  • 2 Tbsp (10 g) unsweetened cocoa powder
  • 2-3 Tbsp (30-45 ml) maple syrup or coconut sugar
  • optional: 1/2 tsp pure vanilla extract
  • 3-4 squares vegan dark chocolate, roughly chopped
FOR SERVING optional
  • Mixed berries
  • Sliced banana
  • Coconut sugar
  • Hemp seeds or chia seeds
  1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
  2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
  3. Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
  4. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
  5. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.
  6. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).
  7. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.
*Nutrition information is a rough estimate for 1 of 4 servings without dark chocolate or any other additional toppings.
Nutrition Information
Serving size: 3/4 cup (1 of 4 total servings) Calories: 236 Fat: 6.7 g Saturated fat: 3.1 g Carbohydrates: 40.9 gSugar: 9 g Sodium: 120 mg Fiber: 4 g Protein: 7.5 g

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