Healthy Breakfast Ideas That Are Delicious and Easy To Prepare

Do you sometimes skip breakfast simply because you can't think of anything quick and easy to make?

Or worse, have you ever fallen prey to the quick sugary fix of a donut or cupcake? I certainly have.

Whenever I do that, though, I find that I tend to feel starved for the rest of the day. And consequently, I tend to pig out--for the rest of the day.

So breakfast has become a big deal for me. And it should be for you too. Those early morning calories provide us with needed energy, and help to kick-start our metabolism.

Anyway, here are a few healthy breakfast recipes to try.

If you're cooking for 3 or 4, just double the ingredients.

The homemade granola is a great one to make on the weekend. It takes a little longer to prepare. But it's a fun one, no less.

Spinach Frittata

• 4 eggs, beaten
• 1 cup frozen spinach, squeezed
• 1/4 cup fresh parsley
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh minced garlic
• 1/8 teaspoon of pepper
• 1/8 teaspoon italian seasoning
• 1/2 teaspoon butter
• 1/4 cup chopped scallions

Combine beaten eggs, spinach, parsley, salt, garlic, pepper and italian seasoning in bowl. Using a non-stick pan with a removable or non-flameable handle, melt butter.

Add scallions and saute lightly for about a minute. Then pour in egg mixture and cook on medium heat. Shake pan back and forth to prevent sticking.

When underside of frittata is lightly browned, broil for several minutes to set. Serve immediately.

Per serving approximately: 263 calories, 18 g of protein, 18 g fat, 10 g carbohydrate, 583 mg sodium

Honey Coconut Toast

• 1 whole egg and 1 egg white, beaten
• 2 tablespoons low-fat milk or buttermilk
• 1 teaspoon stevia
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 2 slices raison bread
• 1 teaspoon butter
• 1 teaspoon raw honey mixed with 1 tablespoon hot water
• 2 teaspoons shredded coconut

In small bowl combine beaten eggs with milk, stevia, vanilla, and cinnamon. Dip raison bread into egg mixture, turning on both sides. Make sure most of the egg mixture is absorbed by the bread.

Melt butter in non-stick skillet and add bread. If any egg mixture is left, pour it over the bread. Cook the bread bathed in the egg mixture until browned on both sides.

Transfer to non-stick baking sheet and spread each slice of bread with 1/2 of the honey and 1 teaspoon shredded coconut. Broil for about 1- 2 minutes or so, but make sure bread is not too close to heating element to avoid burning toast. Checking frequently to avoid overcooking. Serve immediately.

Per serving approximately: 204 calories; 8 g protein; 11 g fat; 18 g carbohydrate; 214 mg sodium

Homemade Granola

(This granola can be stored in airtight container and kept in the frige for up to 1 week.)

• 1/2 small apple, peeled and cored
• 3/4 cup water
• 2 tablespoons lemon juice
• 2 ounces uncooked small pearl barley
• 11/2 ounces uncooked oats
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon sea salt
• 1 tablespoons coconut oil or olive oil
• 1 teaspoon raw honey
• 1 tablespoon ground flax meal
• 2/3 cup non-fat dry milk powder
• 1 tablespoon raisins, chopped

Prevent oven to 300 degrees. Cut apples into small chunks. Mix lemon juice and water in a small bowl; add apple and set aside.

Cook barley in just enough boiling water to cover. It should be chewy but not soft. Drain the barley and transfer to a medium-sized bowl.

Add the oats, cinnamon, nutmeg and salt. Stir. Combine oil and honey in a small saucepan. Heat until mixture begins to foam. Stir oil and honey into barley mixture.

Add the dry milk and stir well. Spread this completed mixture onto a nonstick baking sheet.

Drain the apple pieces and place on another baking sheet. Place both baking sheets in oven. Bake apples until dry and slightly browned, approximately 20 minutes. Remove from the oven and allow to cool.

Bake barley mixture until it begins to brown; about 20 minutes. Remove from oven and break apart with a wooden spoon. Then return to oven and bake until fully browned, about 20 more minutes. Remove from the oven and let cool.

When cooled, top with apple pieces and chopped raisins.

Per serving approximately: 391 calories; 14 g protein; 12 g fat; 62 g carbohydrate; 278 mg sodium





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