4 Healthy breakfasts you should try


Breakfast is definitely a very important item in the diet. Only now trying to swallow something asleep is equivalent to pouring hot tin. There is no appetite, and everything in taste resembles the sole of a thong. And if the food is also healthy, then the taste of a worn slipper. Maybe it is necessary to diversify the diet with something tasty and unusual? Of course, with an eye on the health of God, because otherwise he will award you with indigestion and a paunch.

1. Oatmeal with chia

Mom always said to eat oatmeal in the morning. But not all mothers knew to flavor a tasteless, but healthy mash with berries, pieces of fresh fruit, nuts and chia seeds. They even had chia seeds – sugar poured – thanks already. And now it turns out very tasty and healthy breakfast. Not some kind of muesli with dried fruit decayed from time to time, but a delicious bowl charged with benefits and vitamins, like a berserker rage.

The only “but” – you need to cook breakfast in the evening. But health needs to be given more than 5 minutes. In any case, the preparation fits in a minute.

– 120 g of oatmeal;
– 60 g of chia seeds;
– 500 ml of water or milk;
– 1 ripe banana;
– 1-2 tsp. sugar or honey;
– what you want and how much you want berries and fruits.

Mix milk or water with honey. Add chia seeds and oat flakes to these kisi-misi bases. Put banana puree on top and sweetener – sugar or honey. At the end, pour the milk into a jar, close the lid and shake well so that all the ingredients are mixed. Put it in the fridge. Then go to bed, wake up, wake up, do your work, take out of the fridge and eat. Optionally, you can warm up the dish or decorate with fresh berries.

2. Tasty wheat porridge

There is millet porridge in the morning awake – it’s like chewing the carpet. By itself, it is a little tastier than air, but useful, devil. But if you add a spoonful of honey, cinnamon, bananas, it will sparkle with new colors. So much so that you might prefer it over meat for dinner. The dish seems complicated, but it is only at first glance.

– 1 pinch of cinnamon;
– 1 tablespoon of honey;
– half of one banana;
– 1 cup of millet groats;
– 30 g butter;
– 2 glasses of water;
– 2 glasses of milk;
– cube of butter;
– a pinch of salt.

Millet, of course, should be washed with boiling water until it becomes transparent.

Pour into the pot without enamelled water, and when it boils, lay out the millet. At the same time, porridge can be salted. You need to cook this charm for 5-10 minutes on a quiet fire.

In parallel, boil the milk in a separate dish, then pour it into the grits, mix thoroughly and keep on slow fire for another 10 minutes. In principle, you can completely do without milk. Then, instead of two glasses, we use four, pour them immediately and let our porridge stand for 20 minutes on low heat.

We take out, we throw a cube of butter, a banana sliced ​​in advance, sprinkle with cinnamon. When the porridge has cooled down a bit, add honey to it (because honey, getting into hot spots, drinks and other places, instead of good brings harm), stir and eat calmly.

3. Egg sandwich

An old hearty classic that is as simple as cooking scrambled eggs, toast and slicing avocado. If you lack taste, you can add your favorite sauce, preferably sweet.

– two slices of bread (if you wish, you can use a croissant cut in half or a bun);
– 1 egg;
– A slice of avocado to taste;
– salt and pepper to taste.

Turn on the pan, throw an egg and slices of bread into it (if the size of the pan does not allow, then first just fry the bread and then the egg).

Strongly overcooking bread is not worth it. But the egg is better to fry properly, on both sides, so that it closes and does not spread during the meal. However, fans of fried eggs can remain true to themselves.
We put together a simple puzzle of three components and enjoy.

4. Zucchini Spaghetti

For those who are tired of carbohydrates and want even more plant food. This paste is cooked faster than usual and extremely useful. Balsamic and soy sauces, by the way, can be replaced by pesto. Another question is, will you bother with pesto? Although, you can always buy it.

– 2 zucchini;
– 200 g cherry tomatoes;
– 2 cloves of garlic;
– 2 tbsp. l balsamic vinegar;
– 2 tbsp. l soy sauce;
– pesto (optional);
– vegetable oil for frying.

Zucchini should be washed and dried. Trim the ends and grate or chop into thin strips. The main condition is that the slices are thin and long, like spaghetti. We make spaghetti, right?

Preheat pan, pour a little vegetable oil, add garlic, then zucchini and roast for 2-3 minutes over medium heat. If there is Bulgarian pepper, you can add it.

Fill with balsamic vinegar, soy sauce, chop cherry tomatoes, mix, garnish with fresh basil leaves and enjoy.


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