In my journey to a healthier lifestyle, one of the habits I had to embrace is to prepare my own breakfast every day as opposed to just eating outside. Breakfast is very important as it helps setting the tone on how your hunger and eating patterns will be for the rest of the day. I typically don’t have a lot of time for cooking so I prefer to either do something quick, or make something and fraction it to eat throughout the week. Today I’m sharing three of my quick breakfast options.
Banana & Peanut Butter Oatmeal
I hadn’t tried oatmeal until I was 35 years old. It started as a convenient and nutritious camping item, but it made it into my weekdays and ended up becoming my main breakfast choice, mostly because it has everything you need to keep going in the morning: carbs, sugars, protein, healthy fats, etc.
This recipe has 356 calories which is typically a good quantity for a breakfast. Most days I also have a hard-boiled egg with it.
Banana & Peanut Butter Oatmeal
- Small saucepan
- 1/4 cup Quick Cooking Rolled Oats
- 3/4 cup Almond Milk
- 1 tsp Pure cane sugar
- 80 g Banana
- 1 tbsp Peanut butter
- 6 Pecans Broken into small pieces.
- In a small saucepan, bring the almond milk to a simmer.
- Add the sugar and the oats, stir and cook for 3 minutes
- Smash the banana, and place in a bowl along with the peanut butter.
- Pour the cooked oatmeal inside the bowl.
- Add the pecans, and mix with a spoon the ingredients together.
- Top with some cinnamon and enjoy.
One thing I like about proteins and fats is that they keep you satisfied for a long period of time. The following recipe is something I cook often on the weekends before going into some outdoor activity like hiking, cycling or snowboarding. You can complement it with some greens, maybe some avocado or fruit.
The omelette itself is 272 Calories and you can complement it with some whole grain rice, whole wheat bread and jelly, etc.
- Frying pan
- Knife & Cutting Board
- 2 whole Egg
- 1/4 cup Whole Milk
- 1/4 cup Green Onion Finely chopped.
- 1 clove Garlic Minced
- 4 leave Basil Finely Chopped
- 1 tbsp Ricotta Cheese
- 1 tsp Olive Oil Extra Virgin
- Whisk the two eggs, basil, and milk in a small bowl, and add salt to taste.
- On a small non-stick pan, heat the oil and sauté the garlic and most of the green onion, saving some for garnishing, until fragrant.
- Pour the contents of the bowl in the pan and cook evenly until it’s not runny.
- Shake the pan to make sure the omelette is not sticking. If it is, you can use a spatula to gently separate it from the pan.
- Place he ricotta cheese in one of the sides of the omelette, fold in half and transfer to a plate.
- Garnish with the remaining green onions, some pepper, and enjoy!
Avocado Toast, My Way
Avocado toast is a millennial thing, very popular in California, to me, there are very little breakfast items that surpass an Avocado Toast. I like mine with a runny poached egg on top.
This toast has around 350 calories, and you can have it with a number of sides, being my favorite combination a simple salad of spring mix, a Roma tomato, and a little balsamic & olive oil dressing.
Juan’s Avocado Toast
- Medium Pot or saucepan
- Knife and Cutting Board
- 1 Hass Avocado Medium Sized
- 2 slice Sourdough Bread
- 1 tsp Lemon or Lime Juice
- 1/4 cup Spring onions Finely Chopped
- 1/4 cup Spring Salad Mix
- 2 Whole Eggs
- 2 tsp Olive Oil
- 1 pinch Cayenne Pepper
- 1 pinch Salt
- 1 tbsp Vinegar Any kind is good.
Poach Two Eggs
- Fill your saucepan to 3/4 with water and bring it to boil.
- Reduce to a simmer and add the vinegar and stir.
- Crack one egg into a small bowl.
- With a Woden spoon, stir the water vigorously until it is in very visible circular motion.
- Quickly drop the egg in the center of the pot while the water is still in motion, so the white wraps around the yolk. This is a tricky step and requires practice. Let cook for 4/5 min.
- From te utensils, use the spoon that has holes to take the egg out.
- Repeat with the second egg.
Assemble the Toast
- Toast both slices of sourdough bread to your liking.
- Place each toast in a separate plate, and cover with spring salad mix.
- Puree the avocado and mix with lemon juice, olive oil, spring onions and salt.
- Divide the avocado puree into two and top each toast with it.
- Top the toasts with the Poached Eggs
- Garnish With Cayenne Pepper and enjoy!
With this I close my post, hope these recipes inspire you to make your own breakfast and become part of your journey towards a healthier lifestyle. Bon Appétit!