Do you love your breakfast? Do you have a short list of “go-to” recipes? Would you like a bit of inspiration to start eating breakfast again? Check out my 3 must eat breakfast foods.
Getting some protein at each meal can help with blood sugar management, sustaining energy levels through the day and weight loss. This is because protein helps you feel fuller longer and releases energy slowly through the day. So I’m going to show you how to get the protein, as well as some veggies and healthy fats that will be your soon-to-be favourite new “go-to” breakfast foods.
Yes, eggs are the “quintessential” breakfast food. And for good reason!
No, I’m not talking about processed egg whites in a carton. I mean actual whole “eggs”.
Egg whites are mostly protein while the yolks are the real nutritional powerhouses. Those yolks contain vitamins, minerals, antioxidants, and healthy fats.
Eggs have been shown to help you feel full, keep you feeling fuller longer, and help to stabilise blood sugar and insulin.
Not to mention how easy it is to boil a bunch of eggs and keep them in the fridge for a “grab and go” breakfast when you’re running short on time.
And…nope the cholesterol in eggs is not associated with an increased risk of arterial or heart diseases.
One thing to consider is to try to prevent cooking the yolks at too high of a temperature because that can cause some of the cholesterol to become oxidised. It’s the oxidised cholesterol that’s unhealthy for the heart.
The healthiest way to cook eggs is to poach them in boiling water for 5 minutes so the egg yolk is still runny. Frying, scrambling and boiling are also ok too.
Nuts and seeds contain protein, healthy fats, vitamins, minerals, and fibre. Nuts and/or seeds would make a great contribution to breakfast.
You won’t be fooled by “sugared” nuts, sweetened nut/seed butters, or chia “cereals” with added sugars – you know I’m talking about the real, whole, unsweetened food here.
Nuts and seeds are also the ultimate fast food if you’re running late in the mornings. Grab a small handful of almonds, walnuts, or pumpkin seeds as you’re running out the door; you can nosh on them while you’re commuting.
Not to mention how easy it is to add a spoonful of nut/seed butter into your morning breakfast smoothie.
They’re also great in granola or muesli, or chopped up on your porridge.
Hint: If you like a creamy latte in the mornings try making one with nut or seed butter. Just add your regular hot tea and a tablespoon or two of a creamy nut or seed butter into your blender & blend until frothy.
Yes, you already know you really should get protein at every meal including breakfast; but this also applies to veggies. You know I would be remiss to not recommend veggies at every meal, right?
Veggies are powerhouses of vitamins, minerals, antioxidants, phytochemicals, fibre, and water. You can’t go wrong adding them into every single meal of the day so if you don’t already you should definitely try them for breakfast!
And no, you don’t need to have a salad or roasted veggies for breakfast if you don’t want to but you totally can! You wouldn’t be breaking any “official” breakfast rules or anything like that.
Adding some protein to leftover veggies is a great combination for any meal. Including breakfast.
If you like me to look over your diet and give you more healthy breakfast ideas, book an appointment on the contact page here.
I’ve included a delicious recipe below for you to try (and customise) for your next breakfast.
1 teaspoon coconut oil
¼ cup veggies (grated zucchini and/or sliced mushrooms and/or diced peppers)
Pinch salt, pepper and/or turmeric
Add coconut oil to a frying pan and melt on low-medium heat (cast-iron pans are preferred).
In the meantime grab a bowl and beat the egg(s) with your vegetables of choice and the spices.
Tilt pan to ensure the bottom is covered with the melted oil. Pour egg mixture into pan and lightly fry the eggs without stirring.
When the bottom is lightly done flip over in one side and cook until white is no longer runny.
Serve & Enjoy!
Tip: Substitute grated, sliced, or diced portion of your favourite vegetable. Try grated carrots, chopped broccoli or diced tomato.
Overnight oats are all the rage at the moment for busy and health conscious people. If you start work at 8am and don’t have time to cook porridge or make scrambled eggs.
This delicious overnight oats recipe is a great idea if you are in a rush in the morning and don’t have time to make breakfast. You can leave it to soak overnight so it’s ready to eat in the morning. You can even take it to work in a glass container and eat it at your desk!
Also if you have chronic fatigue (ME/CFS) and have limited energy during day, you can make it in advance at a time when your energy is high and store it in the fridge ready to eat.
This recipe was inspired by one of my nutrition clients who is a chef. He wasn’t keen on making porridge which I recommended, so instead he had overnight oats!
The overnight oats are packed with omega 3 in the chia seeds/flaxseeds, antioxidants in the blueberries and fibre to keep you feeling full for longer!
I love this recipe and make it a couple of times a week.
50g blueberries (fresh or frozen)
50g porridge oats (gluten-free)
150ml almond milk
1 teaspoon chia seeds or flaxseeds
1 teaspoon pumpkin seeds
2 teaspoons cashew nuts
½ teaspoon cinnamon
For more healthy recipes click here!