Real weight loss starts with the first meal of the day because your body has been fasting all night while you slept so the first meal of the day is a very important one. These 5 new breakfast recipes for weight loss will help convert you into trying to eat healthier in the morning.
Taste Taste Pancakes Recipe
Who doesn’t love flapjacks? Unlike the traditional recipe these ones are much more tasty and healthier. This simple breakfast recipe includes high-fiber spelt flour, Yacon syrup and almond milk, which still holds the sweetness but also has a deliciously nutty flavor. Top them with all different types of fresh berries or coconut crème and the possibilities are endless.
1 cup sourdough starter
1 1/2 cup warm purified water
2 1/2 cups spelt flour (I used sprouted spelt)
2/3 cup almond milk
1 tablespoons coconut sugar
1 tablespoon organic yacon syrup
1 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes
for the coconut creme
1/2 cup full fat canned coconut milk
1/2 tablespoon honey
1 teaspoon vanilla extract
How to make the pancakes and coconut creme
1. In a large bowl, mix together the starter, water and flour. Cover and leave overnight.
2. Next morning whisk in the rest of the ingredients. Heat up about 1/2 tablespoon of oil in your pan at the medium heat.
3. Place the coconut milk in the freezer to thicken.
3. Add about 1/4 cup of batter per pancake to an oiled pan. Cook for about a minute, until the batter begins bubbling throughout and the underside becomes golden.
4. Flip and fry the other side for 30 seconds to a minute, until golden. Repeat with the rest of the batter.
5. When all the batter is used up, take the coconut milk out of the freezer. Mix in the honey and vanilla until smooth. If the milk began to freeze, give it a quick whirl in a blender, along with the honey and vanilla.
6. Serve the pancakes with coconut creme and fresh berries or any other toppings / sides you like.
Rhubarb Rosemary Muesli
Rhubarb isn’t just a desert ingredient anymore! Were used of seeing rhubarb in pies or tarts and that’s what makes it an awesome breakfast ingredient. Muesli’s fiber-filled oats keep you full for longer, and the rhubarb-rosemary combo satisfies your sweet tooth, so you’re less likely to try to cheat with less healthy treats in your kitchen.
Note: I’ve tried soaking the oats in just orange juice. This makes the recipe a bit easier and works very well.
1/2 lb (230 g) rhubarb
1/2 lb (230 g) fresh strawberries
1 1/2 cup freshly squeezed orange juice
1 1/2 cup old fashioned rolled oats (gluten free if preferred)
4 tablespoons honey
1 vanilla bean
1 tablespoon chopped fresh rosemary or to taste
1-2 apples – peeled, cored and shredded
1/2 cup yogurt (any kind you like)
coconut whipped cream – optional
chopped pistachios – optional
1. Slice the rhubarb stalks and strawberries. Take a couple of the rhubarb slices and a couple strawberries and add to a blender together with the orange juice. Blend until smooth. Pour the mixture over the rolled oats in a large bowl. Cover and place in the refrigerator overnight.
2. Cut the vanilla bean open, scrape the seeds out and put into a small saucepan together with the vanilla pod, honey, rosemary and the rest of the rhubarb and strawberries. Bring to a gentle simmer and cook for 7-10 minutes, until rhubarb is soft. (You can make it in the evening and leave to infuse further overnight.)
3. Add the shredded apples and yogurt to the soaked oat mixture and stir to combine. Distribute between bowls. Top with the strawberry-rhubarb stew, coconut whipped cream or more yogurt, sprinkle with pistachios and fresh berries, drizzle with more honey if desired.
Green Smoothie Breakfast
This creamy, thick, cold smoothie can be made with all different types of crunchy toppings of granola, goji berries, raw cocoa nibs, coconut, and sometimes chia seeds. When complete this healthy breakfast recipe is like eating a large, healthy ice cream sundae first thing in the morning. Only this moothie, which is made from raw fruits and veggies AND it’s dairy-free!
1 cup of organic lacinato kale/regular kale
1 cup of organic romaine
1 handful ice (more as needed)
1-2 large stalks of organic celery, chopped
½ organic apple, cored and chopped
1-2 frozen bananas
¼ cup of coconut water (double the filtered water if you don’t have this available)
¼ cup organic cucumber, chopped
2 tablespoon organic yacon syrup
1 tablespoon of cilantro
1 tablespoon of parsley
Juice of ½ lemon
1 brazil nut
dash of cayenne (optional)
dash of cinnamon (optional)
dash of turmeric (optional)
Simply use ¼th of the recipe from the original Stripped Green Smoothie, which has 4 servings. Add 1-2 frozen bananas and a small amount of coconut water to your desired thickness.
- Put all ingredients into your high speed blender except the frozen bananas.
- Combine all ingredients very well, lastly add frozen bananas and ice.
- The mixture should be thick like frozen soft serve ice cream- add more ice if needed.
- Garnish with your favorite toppings noted above.
Blueberries with Toasted Oatmeal
It’s time to change up your oatmeal with a nice tropical island breakfast to help you lose weight but give the energy you need fist thing in the morning. Everything you need to get you going which includes, fiber-packed oats with coconut oil, shredded coconut, and fresh blueberries – the coconut is sweet enough to fend off your sugar cravings until lunchtime.
Serves 2 – Time: 10 minutes
1/2 cup rolled oats
3/4 – 1 cup unsweetened almond milk
1/2 cup blueberries
1/2 tbsp coconut oil
1/2 tbsp shredded coconut
Optional: 1/4 cup nuts of choice
Optional: Yacon Syrup, stevia, honey, or maple syrup to sweeten
In a small pot, melt coconut oil. Add oats, and stir frequently, until oats turn slightly brown and become fragrant. Add almond milk and cook for a couple of minutes, until oats reach desired consistency. Top with blueberries, shredded coconut, nuts and sweetener of choice.
Sugar Free Millet Granola Recipe
Granola is considered a healthy food but it;s packed with sugar and it’s high in calories. This sugar free BUT still sweet breakfast recipe is a much healthier version and worth a try. Millet, a gluten-free ancient grain, and nuts are both loaded with protein, which studies show helps tame hunger so you eat less throughout the day.
2 cups of sprouted millet (that you’ve sprouted or soaked)
½ cup walnuts, chopped
½ cup pecans, chopped
¼ cup golden raisins
3 teaspoons ground cinnamon
pinch of ground nutmeg
pinch of ground cardamom
pinch of sea salt
2 tablespoons maple syrup
1 tablespoons organic yacon syrup
3 heaping tablespoons tahini
1 teaspoon vanilla extract
Combine all wet ingredients in a bowl, mashing the banana into the bowl with the back of a fork and combining all ingredients until a thick paste forms. You may adjust the sweetness here by adding more maple syrup or banana.
In a large mixing bowl, combine all the dry ingredients together (except golden raisins).
Pour the wet ingredients into the large mixing bowl with dry ingredients and combine until the granola has formed.
Spread the granola evenly on the baking or dehydrator sheet.
- Preheat the oven at 300 degrees F.
- Bake for 20 minutes, stir, bake for another 20 minutes keeping a close eye on the texture and cooking status.
- Using a dehydrator spread the mixture evenly on silicon sheets or lined with parchment.
- Dehydrate at 115 degrees for 6-8 hours.
- Stir and pour onto vented sheets (with no silicon pads) and dehydrate for another 2-4 hours, checking periodically. The second dehydrating will greatly vary on your climate and humidity, cook for the length of time that gives you your desired texture.
- Once the granola is baked or dehydrated, allow it to cool completely and add golden raisins. The granola will have more crunch to it as it’s cooled.
- Store in airtight mason jars or ziploc bags for later!