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A Good Healthy Breakfast Meal - Yahoo Recipe Search
YummlyThis was super good and super easy. Made this as a meal prep for breakfasts at work. Used turkey sausage to potentially make it a little more healthy too. WillAllrecipesThis is my two-year-old's favorite fresh strawberry muffin recipe! While it's a sweet muffin, the ingredients are healthy enough that I feel good about giving her one for breakfast. They only last a couple of days fresh, but freeze beautifully - I usually put half in the freezer right away and enjoy them for months!CookingLightThis healthy smoothie recipe is packed with protein, fiber, unsaturated fats, and essential vitamins and minerals. Follow our simple formula, memorize the ingredient amounts, then customize to your liking. Even better, our supercharged breakfast smoothie tastes great and keeps you full until lunchtime. But first—here’s a breakdown of five essential ingredients that make the ultimate breakfast smoothie: Fruit: It’s the backbone of any smoothie recipe, but fruit plays a much larger role than simply adding sweetness. Fruit is an excellent source of fiber and the “good” kind of carbs that serve as an essential source of fuel. Bananas are a smoothie staple (and they’re a great source of potassium), and pair well with a wide variety of other fruits. Greek Yogurt: Protein is the missing link in many smoothie recipes, but adding a small amount of Greek yogurt—just ¼ cup—earns you six grams towards your daily goal. Yogurt also gives your smoothie a creamier consistency. Liquid: Unless you want to break your blender’s blades, all smoothies need a little liquid to combine properly. We like using unsweetened almond milk (it adds a touch of creaminess without extra calories or added sugar), but you can use any variety of unsweetened nut milk, freshly-squeezed orange juice, or just plain water. Nut Butter: A scoop of your favorite nut butter adds satiating, unsaturated fats and a touch more protein to your smoothie. We love homemade almond butter for its incredible bang-for-your-buck nutrition. Leafy Greens: Last but not least, we love to sneak a handful of greens into our smoothies for an extra dose of fiber and key vitamins and minerals. Tender, mild-flavored greens such as baby spinach work best. We keep a running stock of frozen bananas to give our smoothies a thicker consistency, but a handful of ice achieves a similar effect. Optional mix-ins—fresh herbs such as basil and mint or fresh ginger—boost the flavor without affecting nutrition. Receive healthy and delicious customizable meal plans every week by subscribing to the Cooking Light Diet meal-planning service today!AllrecipesChia seeds are healthy and satisfying. I love having it as a meal, especially breakfast, since it keeps me full for hours. This pudding satisfies my desire for sweets but also does not provide guilt since it is the keto version. It tastes like an Almond Joy® candy bar. It keeps good up to 4 days in the fridge which helps with the busy mornings when you want to grab something fast and get out the door.Food52The over-crowded bookcase above my mother’s kitchen desk did not discriminate between healthy cooking and indulgence. Adele Davis’ no-nonsense Let’s Eat Right To Keep Fit cozied up alongside James Beard’s Fireside Cook Book and Julia Child’s butter-stained Mastering the Art of French Cooking. Published in 1970, Davis’ timeless reference guide to nutrition served more as a suggestion and less as an ultimatum. My mother’s casual promotion of health food to a family devoted to lofty cakes and lattice-topped pies, aligned with my father’s dictum to diet and exercise. “Everything in moderation,” he would remind us after his morning jog, slicing off a small triangle of apple pie for breakfast and pouring himself a second cup of coffee from the Chemex. One might say my mother was a thin-shelled health food nut, while my father was a tough nut to crack. My mother’s interest in diet and nutrition stemmed from both her upbringing and her education. The daughter of a dentist, she enjoyed a lengthy career as a dental hygienist, admonishing us to brush our teeth and floss regularly. As children, a visit to my grandfather’s office overlooking Bryant Park, was a healthy contradiction. Armed with new toothbrushes and pocket-sized tubes of toothpaste, we paused by a behemoth glass jar on my grandfather’s desk to pluck a handful of cello wrapped candies. Planting a good-bye kiss on his cheek, we headed to Katz’s for hot dogs washed down with Dr. Brown’s cream soda. Even at the height of the health food craze, my mother’s approach was far from a religious pursuit, more akin to a hobby. Most mornings, she orchestrated four brown bag lunches. Even though her valiant attempts to coax us towards whole grains fell flat, I had to applaud her tenacity. She was subtle, sandwiching peanut butter or cream cheese or egg salad between two slices of whole wheat bread, cut on the diagonal. We pleaded for pedestrian white bread instead. She reluctantly obliged with multi-grain bread which was lighter on the wheat, adding an apple or a small box of Sun-Maid raisins for good measure. Lunch wasn’t the only meal exposed to a healthy upgrade. The Tupperware turntable in our kitchen cabinet designated to vitamins, flax seed, oat bran, and banana chips also housed unsweetened breakfast options. Spinning the turntable unleashed a waft of health-food-store-Brewer’s yeast that we considered toxic. Avoiding that turntable like the plague, Grape Nuts and Shredded Wheat were as far as we dared stray from sugar-kissed cereals. When carob chips and honey were touted as healthful baking substitutes, my mother combed through a stack of glossy food magazines until she found a recipe for carob chip cookies. The results were underwhelming at best, reinforcing Toll House morsels as a pantry staple. The lackluster cookies enjoyed a field trip to science class and a little extra credit for the baker; my mother was thrilled. The 1970s and '80s introduced consumers to kitchen gadgets that encouraged nutrition. New appliances intrigued but left my brothers, sister, and I nonplussed. The peanut butter spinning out of the Salton peanut butter machine was tasty but not sweet enough. The thermostat controlled yogurt maker produced five tangy portions yet severely lacked fruit on the bottom. We balked; my mother persevered. Although the counter-top bread machine turned out crusty loaves of multi-grain, slices dunked in skim milk were a far cry from challah French toast doused in Vermont maple syrup. Adele Davis encouraged fresh juices, prompting the purchase of a juice extractor. It wasn’t unusual to wander into the kitchen and witness a scene reminiscent of Muppet Labs. Strewn across the Formica countertop was a riot of carrots, apples, crimson beets, and knobs of fresh ginger. Standing at the helm was my mother, guiding the fruit and vegetables as they tumbled headfirst down the chute of the extractor. When offered a juice glass of the health tonic, I politely declined. My mother declared it, ‘out of this world’ while my father opted instead for a dry martini with an extra olive. I did share, however, my mother’s passion for lemons, both the thick-skinned grocery store variety and the elusive thin-skinned Meyer lemon. Squeezed over ice cubes in tall glasses or bobbing in a cup of hot water, we drank these beverages in lieu of coffee after dinner. In her classic yin and yang philosophy of sharing, my mother reminded me that lemons eroded tooth enamel but were packed with antioxidants. Circling the dining room table nightly provided an opportunity to over-share the day’s events, fill (and refill) our dinner plates, eating just enough vegetables to ensure smooth sailing to dessert. My mother’s attempt to replace white macaroni with whole wheat was almost as dire as introducing brown rice instead of white. The dinner table mutinies were blissfully short lived. “Your father prefers regular spaghetti,” my mother assured me as she squeezed fresh lemon juice over a bowl of whole wheat pasta salad. For a very brief period, I encouraged my mother to enroll in an aerobics class and promised to join her. With Billy Joel’s greatest hits pouring out of a boom box, our blindingly white sneakers zigged instead of zagged across the floor, turning to the left when the rest of the class was turning right. Desperately trying to avoid facing the wall of mirrors, we laughed more than we aerobicized. Class concluded with a series of cool down stretches and shoulder rolls. As Barry Manilow crooned “I can’t smile without you,” we decided he could, making a beeline for the car. We stopped for frozen yogurt on the way home.YummlyThis is a very good and healthy recipe for breakfast or for dinner since I eat the heavy meal for lunch. It´s different and creative too.Food52I am gluten intolerant and have many friends and family that have other dietary restraints. It is great to have tried and true go-to recipes that please everyone, including those lucky regular folks that sometimes end up having to endure a less than satisfying attempt on account of us. This muffin recipe has taken me years, yes years to get right. What started out as a basic muffin recipe from the internet (probably Bob's Red Mills recipe site) has transformed into a pleasing breakfast treat for celiacs, vegans, and diabetics alike. And if that wasn't enough, it is pretty darn healthy too, flax meal replaces the egg, agave nectar replaces the sugar, and a third of the flour is quinoa, a super grain that contains all the makings of a complete protein. (A note for beginner gluten free bakers: when a recipe errs on the side of sweet avoid bean flours, instead use a simple rice/potato/tapioca blend. I love Gluten Free Pantry's all purpose gluten free flour). (If you have a nut allergy, simply omit the coconut milk and oil and replace that with vegetable oil and rice milk for a still very good banana muffin recipe).Food.comThese really are like magic in that they actually rise up and bake like regular muffins, but only take 3-4 minutes in the microwave. Using cocoa powder, flax meal, rolled oats and sweetened only with banana, these are a very nutritious breakfast with a good source of heart healthy omega 3s, over 5 grams of fiber and almost 9 grams of protein. Feel free to add a sweetener of choice if you prefer things sweet. Also try the suggested toppings or mix-ins (my favorite is the Chocolate Whey Coconut) or experiment with your own! I love that they don't need xanthan gum and they're a great way to make use of that single overripe banana that isn't enough for banana bread. Bonus: Studies have also shown that in addition to being a great source of antioxidants, cocoa also has the ability to make us feel more full while also having a mood elevating effect. TIP: Mix up the dry ingredients ahead of time and store in the fridge in individual baggies so you only have to mix them into the soaked oats, banana, and eggs in the morning.Food.comWith one DD commuting to college and the other one catching an early bus to high school, I've tried to come up with quick, tasty, on-the-go breakfasts. O.K., so bagels and muffins are good sometimes, but I wanted them to have a healthy meal. This is a combination of 3 different recipes that I have tweeked so that the girls will actually eat them! (Cooking time is for reheating in the microwave)
