Sometimes we need to switch things up a bit in the mornings. Below are 5 vegetarian breakfast recipes that you can try. Remember that breakfast should be consumed within one hour of waking.
Each breakfast includes low glycemic load carbohydrates, fibre and filling veggies. Fibre first thing in the morning will help to keep blood sugar levels balanced all day. When you start your day with a high fibre breakfast, your cravings will diminish and you will have constant levels of energy… how nice!
Amazing Eggs and Mushroom Sauté
coconut oil or olive oil
½ tsp chili powder
1 small zucchini
3 grape tomatoes (or 2 romas)
6 baby bella mushrooms
Dice all veggies into small bite size pieces. Over medium heat, heat oil in medium sized skillet. Add tomatoes, zucchini, mushrooms, and garlic. Sauté until tender, about three or four minutes. Add turmeric and chili powder. Mix in thoroughly. Remove from pan and set aside.
Using same skillet, prepare over-easy eggs. Using a spatula, shape and unstick eggs from skillet until runny in the middle, but all whites are cooked, turning only once.
Serve with egg in center of plate, topped with sautéed vegetables. Sprinkle a dash of salt, if desired.
May add a whole grain gluten-free English muffin or sprouted grain bread to this dish!
Serves 4 – 6
1 cup coconut yogurt, vanilla flavoured or other type of yogurt
¼ cup homemade granola or favorite brand
½ cup mixed berries
½ tsp flax seed, ground or Salba®
Layer yogurt, granola and fruit, sprinkle with flax seed.
Green & Blue Smoothie
1 cup frozen blueberries
2 pieces cubed watermelon
2 pieces cubed honey dew
2 tbsp celery
1 tbsp organic heritage tomatoes
1 tbsp red pepper
2/3 cup coconut yogurt
1 cup mixed spring greens
1 ½ cups filtered water
Blend all ingredients until smooth. Enjoy while cool.
1 cup whole grain amaranth
2 cups almond or coconut milk
1/2 cup dried cherries
1/2 cup toasted chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Place amaranth, milk and 1 cup water in a medium saucepot. Bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until most liquid is absorbed and amaranth is cooked through and tender, about 25 minutes. Stir in cherries, walnuts, maple syrup, cinnamon and nutmeg until combined. Serve hot.
Strawberries and Crème Smoothie
1 cup frozen strawberries
1 ½ cups vanilla coconut milk or other non-dairy milk alternative
½ cup coconut water
¼ cup rolled oats
8 – 10 raw almonds
1-2 figs, to sweeten
chia seeds or Salba®
Blend until smooth, top with a sprinkle of chia seeds. Serve cold.
Serve with gluten-free toast, and a boiled egg.
Recipes courtesy of Cochrane WOW! Weight Loss