Five Healthy Foods For Breakfast

 1. Lentil Breakfast Bowl

Ingredients:             

• ·         1 cup uncooked lentils
• ·         2 cups vegetable broth
• ·         1 avocado, sliced
• ·         1/2 cup cherry tomatoes, halved
• ·         2 cups spinach
• ·         2 eggs
• ·         1/4 tsp smoked paprika
• ·         Salt and pepper to taste
• ·         Olive oil for cooking

Instructions 

1. Rinse and thoroughly drain the lentils.
2. Bring the lentils and vegetable broth to a boil in a medium saucepan. Lower to a low heat and continue to cook for 20-25 minutes, or until the lentils are cooked and the liquid has been absorbed. Set aside after removing from the heat.
3. Separate the cooked lentils into two dishes.
4. On top of the lentils, layer sliced avocado, cherry tomatoes, and spinach.
5. Each bowl should have a cooked egg on top.
6. Drizzle with olive oil and season with salt and pepper to taste.

2. Quinoa Breakfast Bowl

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 cup milk (dairy or non-dairy)
• 2 tbsp honey or maple syrup
• 1 tsp cinnamon
• 1 banana, sliced
• 1/4 cup chopped nuts (e.g. almonds, walnuts, pecans)
• 1/4 cup dried cranberries or raisins
• Greek yogurt (optional)

Instructions

1.   Rinse and drain the quinoa well.
2. Combine the quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then lower to a low heat and continue to cook for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
3. Combine the milk, honey or maple syrup, and cinnamon in a mixing bowl. Heat the mixture over low heat for 2-3 minutes, stirring regularly, until cooked through.
4. Separate the quinoa mixture into two dishes.
5. Add sliced banana, chopped almonds, and dried cranberries or raisins on top.
6. If preferred, top each dish with a dollop of Greek yogurt.

 

3. savory oatmeal bowl 

 

Ingredients:

• 1 cup rolled oats
• 2 cups water
• 1/4 cup milk (dairy or non-dairy)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley
• Optional toppings: fried egg, sautéed spinach, sliced avocado 

Instructions:

1. Bring the water to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and add the oats and salt. Let to boil for 10-12 minutes, stirring regularly, until the oats are tender and the water is absorbed.
2.  
3. Combine the milk, black pepper, garlic powder, onion powder, paprika, thyme, and oregano in a mixing bowl. Sauté for another 2-3 minutes, stirring regularly, until the mixture is well heated.
4.  
5. Mix in the shredded cheddar cheese until fully blended and melted.
6.  
7. Divide the oats into two dishes.
8.  
9. Sprinkle with fresh parsley and any other toppings of choice, such as a fried egg, sautéed spinach, or sliced avocado.

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S&Q'S CERAMICS Soup Cereal Bowls 

36 oz. Ceramic Bowls, Japanese Noodle Bowl Set, Stoneware Bowls for Kitchen, Breakfast, and Oatmeal, Microwave and Dishwasher Safe, [Set of 4], Dark Blue

Specification

• DEEP SIZE AND LARGE CAPACITY
• DURABLE AND STRONG
• UNIQUE GLAZE AND SPECIAL DESIGN
• SIMPLE CLEANING & ANTI-SCRATCHES
• NO RISKS OR CONCERNS

 

4. Avocado Toast

Ingredients:

·         1 ripe avocado

·         2 slices of bread

·         Salt and pepper

·         Optional toppings: sliced tomato, red pepper flakes, crumbled feta cheese, poached egg

Instructions:

1. Toast the bread pieces until they are crisp to your liking.

2. Cut the avocado in half, scoop out the flesh onto a dish, and serve.

3. With a fork, mash the avocado until it is mainly smooth but still somewhat lumpy.

4. Season with salt and pepper to taste, and combine thoroughly.

5. Evenly spread the mashed avocado across the toasted bread slices.

6. Garnish with sliced tomato, red pepper flakes, crumbled feta cheese, or a poached egg if desired.

7. Plate and enjoy!

1.      

 5.Tofu Scramble

Ingredients:

• 1 block of firm tofu
• 1 tablespoon of olive oil
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1/2 teaspoon of turmeric
• Salt and pepper to taste
• Optional toppings: chopped tomatoes, spinach, nutritional yeast, avocado

Instructions:

1. Drain the tofu and crumble it with a fork or your hands.

2. In a large pan over medium heat, heat the olive oil.

3. Saute the chopped onion and bell pepper for 5 minutes, or until the veggies are tender.

4. Stir in the crushed tofu in the skillet.

5. Sprinkle turmeric over the tofu and whisk to properly distribute it. The turmeric will turn the tofu yellow and give it a somewhat spicy taste.

6. Sauté, stirring periodically, for approximately 5-7 minutes, or until the tofu is cooked through and slightly crispy on the edges.

7. Season with salt and pepper to taste.

8. Serve the tofu scramble hot, with any additional toppings you choose, such as chopped tomatoes.

9.Serve the tofu scramble hot, topped with your choice of extra toppings, such as chopped tomatoes, spinach, nutritional yeast, or avocado.

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 Organic Extra Virgin Olive Oil

Organic Extra Virgin Olive Oil, Cold-Pressed High Antioxidant Picual Olives from Spain, 

Tourangelle, 25.4 fl oz

Product Specification

1.Cold-Pressed

2.Taste the Quality

3. Delectable and versatile

4. Natural and long-term

5. International Flavors