10 Healthy Breakfast Recipes From Mom Daily Tips

Posted on Jun 3 2013 - 1:24pm by momdailytips

10 Healthy Breakfast Recipes
The very first meal of the morning, breakfast is considered as the most important meal of the whole day. It provides you the energy to kick start your day after a good night sleep when your body was in relax mode. A healthy breakfast not only keeps you energetic the whole day, but also maintains good metabolism and hence helps you maintain weight side by side. So, if you guys need to keep your weight under control you must not ignore what you eat in the morning.


Here are 10 popular and healthy recipes that are very easy to make

1.  Avocado Egg Pizza



6-inch Greek or pocketless pita, or any other flat bread

1 mashed ripe avocado

1 dash each lemon juice, extra-virgin olive oil, sea salt, pepper, chilli flakes, cumin, and cumin seed

1 organic egg, cooked to your liking


Toast pita until it gets crisp.
Spread avocado on crisp pita.
Sprinkle with lemon, olive oil, and spices, and top it up with egg.

Nutrition score per serving: 252 calories, 15g fat, 18g carbs, 6g protein, 2g fibre


2. Smoky Beet Burger


1 cup feta cheese
1/4 cup whole milk Greek yogurt
1 squeeze lemon juice
1/4 cup chopped cilantro

Grapeseed or extra-virgin olive oil
1 yellow onion, very roughly chopped
1 cup walnuts
1/2 cup golden raisins
1 cup grated beets
3 cloves garlic, smashed
2 teaspoons sweet smoked paprika
1 teaspoon salt
1/2 cup cooked green lentils
1 egg
2 cups cooked short-grain brown (or white) rice
8 to 10 small buns
Sliced cucumber, to serve
Tomato, to serve



Mix feta, lemon juice, yogurt, cilantro, and fresh ground pepper in a bowl and keep aside for a while
Heat 3 tablespoons of oil over medium heat in a large pan.
Add onions to it and cook for about 10 minutes until golden brown.
Now add raisins, walnuts, beets, paprika and garlic.
Cook for 10 minutes and keep stirring during this time.
Let it cool down and then transfer it to a food processor and roll a few times to make little pieces of it.

Put this mixture in a large bowl and mix salt to taste, 1 teaspoon pepper and 1/4 cup lentils.

Beat remaining lentils, eggs, and rice together in the food processor a few times to make a hard puree.

Combine the two lentil mix.
Grease your hands with oil and make 8 to 10 small patties about 1-inch thick.

Heat a cast-iron skillet over medium-high heat and add oil to grease the bottom.

Add burgers to it and cook undisturbed for 5 minutes. Gently flip the burger, turn the heat down, cover, and cook for 10 minutes until they have a firm, brown crust on top.


Nutrition score per beet burger (without bun and condiments): 300 calories, 20g fat, 26g carbs, 9g protein, 4g fibre


3.  Zucchini Pasta

zuchchini pasta


3 zucchini, spiralized
1/2 cup crumbled feta cheese
1 whole chilli, thinly sliced
1 2/3 cups halved cherry tomatoes
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon


Combine zucchini, feta cheese, sliced chilli, cherry tomatoes and extra virgin oil in a pan.

Toss them a few times.
Add salt and pepper to taste.
Serve immediately.


Nutrition score per serving: 358 calories, 30g fat, 17g carbs, 7g protein, 4g fibre


4. Gouda Mushroom Frittata



8 ounces sliced mushrooms

3 tablespoons extra-virgin olive oil

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

10 large eggs

1/4 cups milk

1/2 teaspoon Herbes de Provence (or any dried herb combination)

Cooking spray

1 1/4 cups shredded Gouda


Preheat oven to 450 degrees.

Mix mushrooms with olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the mixture on a baking sheet and roast it for 15 minutes.
Beat together the remaining salt and pepper with eggs, milk and herbs.

Once mushrooms have roasted, reduce the oven temperature to 400 degrees.

Lightly coat a 9-inch pie or casserole dish with non-stick cooking spray.

Evenly spread mushrooms on the bottom and top with half the gouda.

Pour in egg mixture and top with remaining cheese, gently pressing cheese down into egg mixture.

Bake for 25 to 28 minutes until top is melted and nicely browned.


Nutrition score per serving: 340 calories, 27g fat, 4g carbs, 18g protein, 0g fiber


5. Roasted Tomato Caprese with Avocado


1 large beefsteak tomato, cut into 1/4-inch slices
1 tablespoon olive oil
¼ teaspoon kosher salt
1 tablespoon butter
3 thick slices country bread, rubbed with fresh garlic
1/2 avocado, peeled and thinly sliced
1 ball (8 ounces) burrata (or mozzarella)
4 large leaves fresh basil
1/2 lemon


Preheat oven to 325 degrees.

Lay tomato slices on a parchment-lined sheet tray, drizzle with olive oil, and sprinkle with salt.

Roast for 1 to 1 1/2 hours until wilted, wrinkly, and deeply caramelized in parts.

Remove from the oven and set aside to cool.
In a large skillet over medium heat, add butter to melt.

Add bread and cook until crisp and golden in parts, about 3 to 4 minutes per side.

Remove from pan and let cool.
Top each piece of bread with avocado, cheese, toasted tomatoes, torn basil leaves, and a squeeze of lemon.



Nutrition score per serving: 298 calories, 22g fat, 17g carbs, 10g protein, 6g fiber

6. Thai Shrimp Salad

 thai shrimp

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons soy sauce
1 teaspoon fish sauce
1 teaspoon sambal oelek
1 tablespoon brown sugar
3 tablespoons lime juice
1 tablespoon minced red pepper (sweet or hot)
1/2 pound shrimp, peeled and de-veined
4 cups shredded romaine lettuce
2 bundles (1 1/2 cups) vermicelli noodles, boiled and rinsed under cool water
1 cup sugar snap peas, blanched and cooled in an ice bath
1/2 cup thinly sliced sweet peppers
1/2 cup halved cherry tomatoes
Cilantro, for garnish
Mint leaves, for garnish
Crushed peanuts, for garnish


In a medium bowl, whisk together 1/4 cup oil, soy sauce, fish sauce, sambal oelek, sugar, lime juice, and minced red pepper.

Set dressing aside

Heat the remaining 2 tablespoons oil in a large skillet over medium-high.

Add shrimps and season with salt and pepper

Sear on one side for 2 minutes.

Flip the shrimp and sear the other side for a minute.
Place lettuce in serving bowls.

Add noodles, snow peas, peppers, tomatoes, shrimp, cilantro, mint, and crushed peanuts. Shake up dressing one last time and drizzle over salads and serve


Nutrition score per serving: 364 calories, 21g fat, 28g carbs, 17g protein, 3g fiber


7. Edamame Hummus

 Edamame Hummus

1 1/2 cups edamame
1/4 cup lemon juice
1/4 cups water
1 tablespoon tahini
3 cloves garlic
1/2 teaspoon salt
1/3 cup olive oil
1/8 teaspoon paprika, for garnish


Combine Edsmame, Lemon Juice, Water, Tahini, Garlic and salt in a food processor and roll it for a few minutes.
Transfer the mixture into a bowl and sprinkle with paprika.
Serve it with sliced bell pepper and cucumber for dipping.


Nutrition score per serving (2 tablespoons): 96 calories, 3g fat, 3g carbs, 2g protein, 1g fiber


8. Juicy Oranges With Pistachios, Granola, And Yogurt

 Juicy Oranges With Pistachios, Granola, And Yogurt

1 orange, peeled and sliced
1 blood orange, peeled and sliced
1/4 cup plus 2 tablespoons granola
2 tablespoons pistachios
2 tablespoons pumpkin seeds
1 tablespoon honey
1/2 cup plain yogurt


Lay sliced Oranges and Blood oranges on a plate.

Top up with granola, pistachios, pumpkin seeds, honey and Yoghurt.

Nutrition score per serving: 378 calories, 16g fat (2g saturated), 57g carbs, 15g protein, 7g fibre.


9. Peach Yogurt Salad


1 peach, sliced
3/4 cup Greek yogurt
2 tablespoons pomegranate seeds
Mint sprigs


Combine peach, yogurt, and mint sprigs to taste in a bowl.
Serve and garnish with pomegranate seeds.

Nutrition score per serving: 276 calories, 11g, 29g carbs, 20g protein, 4g fiber


10. Shaved Cauliflower Salad 



1/2 large head cauliflower, thinly sliced
1 radicchio, cored and shaved
6 inner celery stalks with leaves
1/4 cup flat-leaf parsley
1/4 cup chopped chives
2 teaspoons Dijon mustard
1/4 cup olive oil
Juice of 2 lemons
Juice of 1 orange
1 teaspoon water
4 to 5 Medjool dates, pitted
1/2 cup walnuts


Place cauliflower and radicchio in a bowl.

Remove celery leaves from stalks and toss into the bowl.

Cut remaining stalks into thin matchsticks

Add with parsley leaves and chives.
Combine mustard, oil, lemon juice, orange juice, water, dates, and salt and pepper to taste in a high-powered blender. Puree until smooth.
Mix dressing and salad, adding lemon zest or more citrus juice and salt to your liking.

Top with walnuts.


Nutrition score per serving: 181 calories, 12g fat, 19g carbs, 2g protein, 3g fiber


These are just a few healthy and nutritious recipes from my piggy bank, subscribe for more such delicious recipes which I‘ll be sharing with my audience in the upcoming posts.

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