11 EASY HEALTHY RECEPIES FOR BREAKFAST

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Breakfast has been called the most important meal of the day, and rightly so! A good breakfast helps fuel your body, increases your metabolism, and gets you ready for an active day. Whether you need something light and nutritious or something hearty to carry you through a busy morning, there’s just the right recipe for you.

we will look at some of the best healthy breakfast ideas out there. From smoothie bowls to protein-packed egg dishes and even energy-boosting oatmeal ideas, our recipes are sure to inspire you to make the most of your mornings. So grab that apron and let’s dive into a world of flavorful, nutritious breakfast choices guaranteed to keep you energized and satisfied all day long!

1.Healthy porridge bowl

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Start your day right with this filling bowl of oats, berries, banana and seeds. It’s healthy and packed with nutrients to fuel body and mind

INGREDIENTS:

1. 100g frozen raspberries
2. 1 orange½ sliced and ½ juiced
3. 150g porridge oats
4. 100ml milk
5. ½ bananasliced
6. 2 tbsp smooth almond butter
7. 1 tbsp goji berries
8. 1 tbsp chia seeds

NUTRITION:

Nutrition: Per serving

1. kcal533
2. fat19g
3. saturates3g
4. carbs66g
5. sugars14g
6. fibre13g
7. protein17g
8. salt0.1g

STEP BY STEP INSTRUCTIONS:

Step 1
Tip half of the raspberries and all the orange juice in a pan. Cook until the raspberries soften, about 5 mins.

step 2
Meanwhile, cook the oats, milk and 450ml water in a pan over a low heat until creamy. Top with the raspberry compote, remaining raspberries, orange slices, banana, almond butter, goji berries and chia seeds.

2.Cinnamon porridge with baked bananas

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Add fibre-rich bananas and bio yogurt to your breakfast porridge. Including live yogurt in your diet may support the digestive system and aid immune defences

INGREDIENTS:

1. 80g porridge oats
2. 150ml semi-skimmed milk
3. ½ tsp ground cinnamon
4. 1 large ripe banana(120g), halved lengthways and cut in half
5. ½ orangezested and juiced
6. 200g plain bio yogurt
7. 2 tsp toasted three-seed mix

NUTRITION:

Nutrition: Per serving

1. kcal360
2. fat9g
3. saturates3g
4. carbs52g
5. sugars23g
6. fibre5g
7. protein14g
8. salt0.3g

STEP BY STEP INSTRUCTIONS:

Step 1
Put the oats, milk, 450ml water and cinnamon in a pan. Bring to the boil, then turn the heat to low, stirring often, for 5 mins until thickened.

step 2
Meanwhile, place the bananas in a dish with the orange zest and juice. Cover and microwave on high for 1½-2 mins until softened. Spoon the porridge into bowls and top with the yogurt, banana and seeds.

3.Mushroom hash with poached eggs

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Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin

INGREDIENTS:

1. 1 ½ tbsp avocado oil
2. 2 large onionshalved and sliced
3. 500g closed cup mushroomsquartered
4. 1 tbsp fresh thyme leavesplus extra for sprinkling
5. 500g fresh tomatoeschopped
6. 1 tsp smoked paprika
7. 4 tsp omega seed mix(see tip)
8. 4 large eggs

NUTRITION:

Nutrition: per serving

1. kcal283
2. fat17g
3. saturates5g
4. carbs15g
5. sugars11g
6. fibre6g
7. protein15g
8. salt0.2g

STEP BY STEP INSTRUCTION

step 1
Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.

step 2
Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add tomatoes and paprika, cover pan, and cook for 5 mins until pulpy. Stir through the seed mix.

step 3
If you are making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you are serving four people, poach all four eggs; then divide the hash between four plates and sprinkle with thyme and black pepper and serve topped with the eggs.

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4.Black forest breakfast bowl

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Enjoy the flavours of this classic dessert in a healthy breakfast. It’s a tasty combination of cholesterol-lowering oats, heart-healthy soya yogurt, nuts, seeds and berries

INGREDIENTS:

1. 500g bag black forest frozen fruit mixthawed
2. 180g porridge oats
3. 800g fortified soya yogurt
4. 6 tbsp almond butter
5. 15g 85% dark chocolatechopped
6. 6 tsp toasted three-seed mix
7. handful of mint leaves(optional)

NUTRITION:

Nutrition: Per serving

1. kcal337
2. fat16g
3. saturates2g
4. carbs31g
5. sugars10g
6. fibre8ghigh
7. protein13g
8. salt0.2g

STEP BY STEP INSTRUCTIONS:

step 1
Add the oats, yogurt, and 300g of the berries to a bowl. Blitz in a hand blender until very smooth. Divide among six bowls. Top each with the reserved berries, nut butter, chocolate, and seeds.

step 2
Serve immediately or cover and refrigerate until ready to serve. Will keep refrigerated for four days. To serve, sprinkle over the mint, if using.

5.Healthy homemade granola

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Sweeten homemade granola with prunes for a healthier take on this breakfast favourite. Prunes are also full of fibre, which supports gut health

INGREDIANTS:

1. 290g can pitted prunesin natural juice, drained
2. 1 orangezested and juiced
3. 2 tbsp tahini
4. 350g oats
5. 25g flaked almonds
6. 25g sunflower seeds
7. 25g pumpkin seeds
8. 2 x 400g pots fortified soya or plain bio yogurt

NUTRITION:

Nutrition: Per serving

1. kcal363
2. fat13g
3. saturates2g
4. carbs40g
5. sugars8g
6. fibre6ghigh
7. protein13g
8. salt0.3g

STEP BY STEP INSTRUTIONS:

Step 1
Preheat oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Combine the prunes, orange zest and juice in a small bowl, mix the tahini with it all to make a paste. Tip the oats into a large bowl, then add the prune mixture and knead it all together using your hands, as though you’re making a crumble topping, until all the oats are coated and sticky. Spread out on the prepared tray and bake for 20 mins, turning the oats every 5 mins to help them cook evenly and drive off as much steam as possible.

Step 2
Remove from the oven and tip the almonds and seeds onto a tray, toss to cool. When cold store in an airtight tin for up to two weeks

step 3
Measures: 50g granola per serving, enjoy with 100g soya yogurt.

6.Vegan strawberry pancakes

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Use soya milk, soya yogurt and wholemeal spelt flour to make these delicious healthy pancakes for breakfast. Or use regular milk if you prefer

INGREDIENTS:

• 115g wholemeal spelt flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 150ml soya milk
• 240g soya yogurt
• 1 tsp vanilla extract
• drop of rapeseed oil
• 200g strawberrieshulled and halved or quartered if large
• 2 tbsp chopped pecans
• a few small mint leaves

NUTRITION:

Nutrition: Per serving

1. kcal453
2. fat19g
3. saturates4g
4. carbs46g
5. sugars11g
6. fibre13ghigh
7. protein16g
8. salt0.9g

STEP BY STEP INSTRUCTIONS:

step 1

Mix the flour with the baking powder and cinnamon in a bowl using a balloon whisk. In a jug, whisk together the soya milk, 2 tbsp of the yogurt and vanilla extract, then whisk this into the dry ingredients to make a thick batter.

Step 2
Rub oil round the pan with kitchen paper. Place the pan over a medium heat. Use a spoon to drop 1½ tbsp of batter in three or four places to make small pancakes. Cook over a low heat for 1-2 mins until set and small bubbles appear on the surface. Flip the pancakes using a palette knife. Cook for another 1-2 mins until golden and cooked through. Repeat this with the remaining batter to make a total of six pancakes.

step 3

Serve three pancakes per person topped with the remaining yogurt, berries, pecans and mint leaves.

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7.Banana & tahini porridge

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Pep up your porridge with a tahini drizzle and toasted sesame seeds. Oats and tahini help to promote good digestion so you can start your day the healthy way

INGREDIENTS:

1. 1 tbsp tahini
2. 150ml milkof your choice, plus 1 tbsp
3. 100g porridge oats
4. 2 small bananassliced
5. seedsfrom 2 cardamom pods, crushed
6. 1 tbsp toasted sesame seeds

NUTRITION:

Nutrition: Per serving

1. kcal431
2. fat17g
3. saturates3g
4. carbs53g
5. sugars18g
6. fibre7g
7. protein14g
8. salt0.3g

step 1
Mix the tahini with 1 tbsp milk and 1 tbsp water. Put the oats, 1 sliced banana, cardamom, 100ml milk and 300ml water in a pan with a pinch of salt. Cook over a medium heat for 5 mins, stirring, until creamy and hot.

step 2
Pour into two bowls. Drizzle over remaining milk, and top with the remaining sliced banana. Drizzle over tahini mixture and sprinkle over toasted sesame seeds.

8.Saucy bean baked eggs

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Make these five-ingredient baked eggs with tomatoes and beans using storecupboard staples. It’s a quick, easy, tasty and healthy dish

INGREDIENTS:

1. 2 x 400g cans cherry tomatoes
2. 400g can mixed bean saladdrained
3. 200g baby spinach
4. 4 medium eggs
5. 50g thinly sliced smoked hamtorn
6. wholemeal rye breadto serve (optional)

NUTRITION:

Nutrition: Per serving

1. kcal366low
2. fat12g
3. saturates3g
4. carbs27g
5. sugars15g
6. fibre10g
7. protein32g
8. salt1g

STEP BY STEP INSTRUCTION

Step 1:
Toss the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Bring to a simmer and cook for 10 minutes, or until liquid has reduced. Stir in the spinach and cook for a further 5 minutes until wilted.

step 2
Heat the grill to medium. Make four indentations in the mixture using the back of a spoon. Crack an egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.

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9.Smoky mushroom & potato hash with oaty thins

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Serve our mushroom & potato hash with biscuity ‘thins’ to give texture to the hash and eggs, and also pack in cholesterol-busting oats

INGREDIENTS:

1. 100g porridge oats
2. 70ml fortified soya milk
3. ½ tsp baking powder

For the hash

1. 2 medium potatoes(275g), unpeeled, cut into slim wedges
2. 2 tbsp rapeseed oil
3. 160g mushroomsthickly sliced
4. 1 red onionroughly chopped
5. 1 tsp smoked paprika
6. 4 vine tomatoeshalved
7. 2 eggs

NUTRITION:

Nutrition: Per serving

1. kcal572
2. fat22g
3. saturates3g
4. carbs67g
5. sugars11g
6. fibre11ghigh
7. protein21g
8. salt0.58g

STEP BY STEP INSTRUCTIONS:

Step 1
Tip the oats and soya milk into a large bowl and blitz using a hand blender to break down the oats to a less coarse texture. Set aside for 10 mins to soak.

step 2
Meanwhile, boil the potatoes for 5 mins, then drain. Heat the oil in a large non-stick frying pan over a medium heat, and cook the mushrooms, onion and paprika for a few minutes until softened. Tip in the potatoes and cook for 10 mins, turning the mixture over every now and then. Stir in the halved tomatoes and leave to cook for 5 mins.

Step 3
The oat mixture should now be stiff. Rub in the baking powder using your hands, then half the mixture. Use wet hands to press out one half of the mixture on a plastic chopping board into a thin disc, rather like a pancake. Using a palette knife carefully lift it off and cook in a dry non-stick frying pan for 2 minutes on each side. Take it to a plate and do the same with the other half.

Step 4
While the second one cooks, push the potato mixture to the side in the other pan, break in the eggs and cook until the whites are set and the yolks are runny, about 2-3 mins. Serve the oat thins topped with the mushroom hash and eggs.

10.Breakfast burrito

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Fill a nutritious wholemeal wrap with lots of healthy breakfast ingredients to make this veggie burrito. We’ve included protein-rich eggs and avocado to add good fats

INGREDIENTS:

1. 1 tsp chipotle paste
2. 1 egg
3. 1 tsp rapeseed oil
4. 50g kale
5. 7 cherry tomatoeshalved
6. ½ small avocadosliced
7. 1 wholemeal tortilla wrapwarmed

NUTRITION:

Nutrition: Per wrap

1. kcal366
2. fat21g
3. saturates4g
4. carbs26g
5. sugars4g
6. fibre5g
7. protein16g
8. salt0.9g

STEP BY STEP INSTRUCTIONS:

step 1

Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.

step 2
Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.

11.Herb omelette with fried tomatoes

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INGREDIENTS:

• 1 tsp olive oil
• 3 tomatoeshalved
• 4 large eggs
• 1 tbsp chopped parsley
• 1 tbsp chopped basil

NUTRITION:

Nutrition: per serving

1. kcal204low
2. fat14g
3. saturates4g
4. carbs4g
5. sugars4g
6. fibre1g
7. protein17g
8. salt0.5g

STEP BY STEP INSTRUCTION:

step 1
Heat the oil in a small non-stick frying pan and cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.

step 2
Take the tomatoes out of the pan and place them on two serving plates. Pour in the egg mixture and gently stir with a wooden spoon to have the egg which sets at the bottom of the pan move, thereby creating a gap for uncooked egg to flow in to fill it up. When nearly cooked, do not stir to allow it to set into an omelette. Cut it into four and serve it with the tomatoes.

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