Feel like changing your breakfast or brunch menus? Tired of eating meal replacement bars? Here are some breakfast and brunch ideas to start your new day!
The five ideas provided here are healthy options and are low sweet recipes. However, we assure you—minimal ingredients but tons of fresh flavour!
Ingredients: 1 avocado (for 3 – 4 servings), 1 tomato or some cherry tomatoes, red onions, capsicum, fresh coriander/cilantro/parsley, some fresh lemon or lime juice, salt
Note: Add or reduce the ingredients according to personal preference. Corn would be another great ingredient to add to this salsa. Add any additional ingredients that you like, such as nuts, but you may need to adjust the amount of dressing added.
Except for avocado and coriander, all other ingredients can be made a few hours in advance and kept in the fridge. When you are ready to eat, peel and chop the avocado, and add it to the salsa mix along with fresh coriander.
Ripe avocado will make the salsa more creamy! You can spread salsa on toast or match it with kaya butter toast. This salsa recipe is also perfect as a chip dip, or you can add in chicken breast and eat it with a wrap.
Additionally, if kept in an airtight container, salsa leftovers can be kept in the refrigerator for a few days. The avocado will start to get brown and the tomatoes will start to juice more. It’ll be fine to eat, though!
Ingredients: 2 tablespoons oats (for 1 serving), milk, plain or flavoured yoghurts, fruits, nuts and seeds
Ingredients: Any kind of sweet potato (for this recipe, orange colour sweet potato is used, 1 or 2 sweet potatoes for 1 serving, depending on the size), milk or plant-based milk, peanut butter, flaxseed powder, cinnamon powder, toppings you like
Note: You may substitute peanut butter with sunflower seed butter to make your breakfast bowl nut free. Flaxseed powder and cinnamon powder are optional. If you want it sweeter, add some cinnamon syrup together with the toppings. Suggested toppings are yoghurt, sliced bananas, berries and nuts.
If you are rushing in the morning, steam the sweet potatoes a night before and put it in the fridge.
If you are using Japanese sweet potatoes, the sweeter type of sweet potato, you might want to use plain yoghurt and also omit any syrup. To know more about the common types of sweet potatoes in Malaysia, visit this link.
This sweet potato bowl can be stored in the refrigerator for a few days if kept in an airtight container. Reheat it the next time you eat for best results.
Ingredients: 2 eggs, half cup of thinly sliced fresh mushrooms, half cup of chopped fresh spinach, salt, pepper, 1 tablespoon cooking oil or 1 teaspoon butter, grated mozzarella cheese
Note: You may add diced onion and diced capsicum before cooking sliced mushroom for additional nutrients.
You can spread this scrambled egg on toast, together with a cup of black coffee, or match it with your kaya butter toast!
Ingredients: 2 servings — 2 stalks of celery, 1 cup of cabbage, ⅓ carrot, 1 apple, 1 glass of water, 1 scoop of protein powder
Note: You may substitute the apple with 1 banana or avocado. However, if you use avocado, your smoothie may not turn out as sweet as using an apple or banana. Substitute the glass of water with milk or plant-based milk. Protein powder adds protein to your smoothie but it’s optional. Substitute celery and cabbage with other vegetables you have, for example, spinach or broccoli.
If you have enough time, you can match this green smoothie with steamed sweet potato for extra satiety!
What do you think about these 5 healthy breakfast ideas? If you are posting your dishes, tag us on Facebook and let us know if you have decided to include any of these recipes into your breakfast or brunch menu!
Interested in cooking? Read also Quick and Easy Pastas: 7-Step Recipes