9 Breakfast Recipes That Will Help You Start Your Day


9 Breakfast Recipes That Will Help You Start Your Day

We’re almost a week into the new year; have you kept your resolution? We went through some tips on how to eat better, but here, we’re giving you some really tangible ways to follow through.
One of the biggest struggles for many is fitting a breakfast in. There’s absolutely no excuse when they’re as gorgeous and nutritious as the ones below.
Here are 9 breakfast recipes that will help you start your day right.

Greek Yogurt with Spiced Pepita and Cashew Crunch and Mango

From Bon Appetit
1/2 cup plain low-fat Greek yogurt
1/2 cup chopped mango
1 tablespoon Spiced Pepita and Cashew Crunch
Top yogurt with mango and Spiced Pepita and Cashew Crunch.

Multigrain Hot Cereal with Pomegranate Seeds and Spiced Pepita and Cashew Crunch

1/4 cup multigrain cereal (such as Bob’s Red Mill 10 Grain)
2 tablespoons pomegranate seeds
1 tablespoon Spiced Pepita and Cashew Crunch
Nut or soy milk (for serving)
Prepare multigrain cereal according to package directions. Top with pomegranate seeds and Spiced Pepita and Cashew Crunch; drizzle with nut or soy milk.

Egg in the hole (Reinvented)

From The Healthy Foodie
2 acorn squash
6 whole eggs
2 tbsp extra-virgin olive oil
Salt and pepper to taste
5-6 pitted dates
8 walnut halves
Fresh parsley to garnish
1. Preheat oven to 375F
2. Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4″ inch thick.
3. Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
4. While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
5. Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
6. Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs.
7. Return to the oven for 8-10 minutes or until the eggs are done to your liking.
8. Garnish with fresh parsley and serve immediately.

Vanilla-Almond Chia Breakfast Pudding

From Daily Burn
2 cups unsweetened almond milk
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping
1. Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
2. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.

Crunchy Quinoa Granola

From Iowa Girl Eats
2 cups old fashioned oats
1/2 cup uncooked quinoa, rinsed
1/2 cup sliced almonds
2 Tablespoons flax seeds
1/4 teaspoon cinnamon
dash of salt
1/4 cup honey
2 Tablespoons coconut oil, melted
1 cup raisins
1. Preheat oven to 325 degrees then line a baking sheet with a silpat or parchment paper.
2. Combine all ingredients except raisins in a large bowl then stir to combine. Spread mixture on prepared baking sheet then bake for 15 minutes, stirring halfway through, or until golden brown. TIP: watch closely at the end to make sure granola does not get too dark. Granola will not be crunchy right out of the oven. Stir in raisins when granola is cool then store in an airtight container.

Apple Vanilla Greek Yogurt Pancakes

From Hungry Healthy Girl
½ cup rolled oats
½ teaspoon baking powder
½ teaspoon cinnamon
½ cup unsweetened applesauce
2 large egg whites (1 large egg will also work)
¼ cup vanilla nonfat Greek yogurt (I used simply 100 from Chobani)
½ teaspoon pure vanilla extract
1. Preheat a skillet over medium heat or griddle at about 325 degrees F. and coat it with cooking spray.
2. Add ingredients to a blender in the order listed and blend until smooth.
3. Pour batter onto skillet/griddle until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to pop on the top of the pancake.
4. Using a spatula, flip and cook a couple more minutes on the other side. 5. Repeat with remaining batter, making sure to coat your skillet again with oil between each batch.
6. Serve with your favorite toppings and enjoy!

Pomegranate-Chia Seed Yogurt Parfait
From Bon Appetit

¼ cup pomegranate juice
2 tablespoons chia seeds
1 cup Greek yogurt or sheep’s-milk yogurt
2 tablespoons shelled pistachios, chopped
2 tablespoons pomegranate seeds
1. Whisk together pomegranate juice and chia seeds in a small bowl; refrigerate overnight.
2. Layer chia mixture with yogurt, and top with pistachios and pomegranate seeds.

Baked Eggs with Ricotta and Kale

From Julie’s Jazz
10 oz. chopped kale
2 tsp. chopped garlic
¼ cup (28 g.) lite ricotta
¼ cup (28 g.) crumbled feta
½ tsp. dried lemon peel
4 large eggs
¼ cup (about 6) grape tomatoes (chopped or sliced)
Kosher Salt and fresh ground Pepper (to taste)
Cooking spray
1. Preheat your oven to 350°F. Place two small oven safe bowls on the oven as it heats.
2. Coat a large skillet with cooking spray.
3. Add the kale and sauté over medium high until wilted down and soft.
4. Add garlic and a little salt and pepper to taste (about ¼ tsp each).
5. In a small mixing bowl stir to combine the ricotta, feta, lemon peel, and a pinch of salt and pepper (about 1/8 tsp. each).
6. When oven is hot remove bowls and place them on a cookie sheet.
7. Divide the kale in half and fill each bowl with the kale.
8. Make two wells in each bowl of kale and crack an egg into each well (2 eggs per bowl).
9. Divide the cheese mixture in half and dot each kale-egg bowl with the cheese.
10. Bake the eggs for 20 to 25 minutes (until eggs are cooked to your liking and cheese has started to brown).
11. Top the bowls with the tomatoes.

Black Bean and Avocado Breakfast Burritos

From Gimme Some Oven
2 small tortillas
4 eggs, scrambled
1 avocado, diced or sliced
1/4 cup shredded cheddar cheese
seasoned black beans (recipe below)
(optional) salsa
!Black Beans Ingredients
2 tsp. olive oil
1/4 cup chopped red onion
1/4 cup diced red bell pepper (optional)
1 clove garlic, minced
1 (15 oz.) can black beans
1/2 tsp. chili powder
1/2 tsp. oregano
1/4 tsp. cumin
1/4 cup chopped fresh cilantro
juice of half a lime
salt and pepper
1. Lay the tortillas flat on a serving dish. Layer scrambled eggs, cheese, avocado and black beans down the center of the tortillas, then roll to close. Serve warm.
2. Heat oil in a saucepan over medium-high heat. Add the onion and bell pepper and saute for 5 minutes until the onion is soft and translucent. Add garlic and cook for an additional minute. Then add the black beans, chili powder, oregano, and cumin, and stir to combine. Bring to a simmer, then reduce heat to medium-low and let cook for an additional 5 minutes. Remove from heat and stir in fresh cilantro and lime juice, then season with a generous pinch (or two) of salt and pepper.
Another way to help you start your breakfast right, especially if you’re short on time, is to make incredibly healthy green smoothies.
Of course, you have to start with the best ingredients, and that’s what you’d have if your greens are grown using an Urban Cultivator.
Ready in as little as a week, you’ll have the most vibrant, lush herbs, microgreens, and vegetables to help you start your day.
Do you have any favorite breakfast recipes? Let us know in the comments section!