Copy of Energizing Breakfast Recipes To Kickstart Your Day
Healthy Hearty Omelet
Two large eggs
Egg whites from two large
Turkey ham, 1 ½ ounces
Chopped flat-leaf parsley,
Salt, ¼ teaspoon
Canola oil, two teaspoons
Diced onion, ¼ cup
Frozen diced potatoes, ½ cup
Unsalted butter, one teaspoon
Low-fat shredded sharp
cheddar cheese, one ounce
(Optional) Fat-free sour
cream, two tablespoons
Whisk eggs, egg whites, turkey
ham, salt, and parsley in a mixing bowl.
Heat one teaspoon of the oil in
an 8-inch nonstick skillet or omelet pan over medium heat. Add the onions,
stirring for 2 to 3 minutes while they cook. Add the remaining oil,
followed by the potatoes. Cover and cook, stirring every few minutes, for
5 to 6 minutes until the potatoes turn golden brown. Transfer the onions and potatoes to a
Heat butter in the same skillet
over medium heat. Add the egg mixture, which should cook immediately at
the edges. Tilt the pan to allow the uncooked egg to run along the hot
skillet. Cook thoroughly until the omelet's surface turns solid.
Spread the onion mixture across
the omelet center, then use two tablespoons of the cheese as a topping.
Cover the filling by folding the egg in half, then transferring it to a
plate. Garnish the top with the remaining cheese. Serve with sour cream
and a mixed green salad if preferred.
Orange juice, one cup
Frozen blueberries, one cup
Frozen strawberries, ½ cup
Frozen raspberries, ½ cup
Loosely packed spinach, 1 ½
Honey or agave syrup
Yield: 2-3 servings
In a blender, add the fruit,
spinach, and juice. On a medium-high speed, blend until the spinach is
thoroughly combined and no green specks are visible.
If a sweeter smoothie is
preferred, add up to 2 tablespoons of honey or agave syrup.
For an icier drink, add
additional ice cubes.
Black Bean Avocado
Quartered cherry tomatoes,
One finely chopped red or
½ juiced lime
Olive oil, four tablespoons
Two crushed garlic cloves
Ground cumin, one teaspoon
Chipotle paste, two
teaspoons, or chili flakes, one teaspoon
Combine ¼ of the onion,
tomatoes, lime juice, and one tablespoon of olive oil, then set aside. In
two tablespoons of olive oil, fry the leftover onion until it begins to
tenderize. Add the garlic, sautéing for one minute, then incorporate the
cumin and chipotle, stirring until fragrant. Add in the beans with a touch
of water, gently stirring and cooking until thoroughly heated. Stir in the
majority of the tomato mixture and cook for one minute. Finally,
generously season and add most of the cilantro.
Toast the bread, then drizzle
with the last tablespoon of olive oil. On each plate, add a slice, and garnish
the top with some beans. Continue to top with a few avocado slices, the
remaining tomato mixture, and cilantro leaves to serve.