If you’re anything like me you grew up eating boxed breakfast cereals and jam on toast. No, unfortunately my mother wasn’t too nutrition savvy so like most people we just ate the standard things.
It’s funny don’t you think that we have this idea of ‘breakfast foods’. And even funnier that most of the typical breakfast foods lack any nutrition. And when it comes to the crunch things like boxed breakfast cereal and jam on toast, aren’t really the best way to start the day.
I can’t remember the last time I ate boxed cereal now, it must literally be at least 20 years – gosh that makes me sound old. Well, it could even be a little more because my daughter just turned 22 and we never had boxed cereal in the house, so maybe it’s more like 25-30 years!
And on those busy weekdays, if you’re not grabbing cereal, what can you eat?
Well you can actually eat lots of things. Sure they may take a little longer than a 1 minute pour out of a box. But you know me, it’s all about real food here, so today I thought I’d share 3 delicious weekday healthy breakfast recipes that I often eat.
1. Roasted Nut Muesli with Fresh Fruit
This has become one of my favorite breakfasts lately. Although I don’t eat a lot of fruit, I do like the extra energy in the morning and this meal gives a great balance between carbs, healthy fats from all the nuts, and protein.
If you want to keep a big jar of it in the cupboard, make a double batch and then you can use it like a boxed breakfast cereal, open pour, chop a bit of fruit, add you milk, and you’re done. Perfect for a weekday breakfast.
RECIPE: Roasted Nut Muesli with Fresh Fruit
- Servings: 5 serves muesli
- Prep time: 5 min
- Cook Time: 10 min
Ingredients
- 1 cup slivered almonds
- 2 Tablespoons pumpkin seeds (pepita)
- 1/2 cup walnuts
- 1/2 cup macadamia nuts
- 1 cup shredded coconut
- Strawberries
- Apple – diced – or other fruit of your choice to serve
- Milk
Instructions
- Heat the oven to 180°C.
- Place all the nuts on a baking tray (not the coconut), and roast for 10 minutes.
- Allow to cool.
- Mix together with the shredded coconut and store in an airtight container ready for use.
- Serve with your choice of fruit and a little milk.
Nutrition
Calories: 496 | Fat: 47 | Sat: 13 | Carbs: 14 | Protein: 11 | Fiber: 8
2. Mixed Veggie Scramble
I love getting a dose of veggies early in the day. I was just at my local veggie shop the other day telling the checkout girl that I must eat more veggies than anyone else – seriously, I eat A LOT of veggies!
And one way to make sure you’re getting enough during the day is to start early, so this mixed veggie breakfast scramble is the perfect way to do it, and it tastes pretty awesome too.
RECIPE: Mixed Veggie Scramble
- Servings: 2
- Prep time: 5 min
- Cook Time: 10 min
Ingredients
- 5 eggs
- Salt and pepper
- Olive oil
- 1/2 onion – finely diced
- 1 carrot – julienne sliced
- 1 zucchini – julienne sliced
- 1 cup alfalfa sprouts
- 8 baby kale leaves
- 4 cherry tomatoes – halved
- 2 slices lemon
Instructions
- Crack the eggs into a bowl, add a pinch of salt and pepper to season and use a fork to beat them well.
- Heat a fry pan over high heat with the olive oil.
- When it’s hot, add the onion and carrot and sauté until they are brown – around 3-5 minutes.
- Add the zucchini into the pan and cook for a further 2 minutes.
- Pour the egg mixture over the top of the vegetables and then gently stir until the egg is cooked through.
- Serve with a side salad of kale leaves, alfalfa, and tomato, and a twist of lemon.
Nutrition
Calories: 249 | Fat: 15 | Sat: 4 | Carbs: 11 | Protein: 20 | Fiber: 4
3. Strawberries and Cream Smoothie
I do mostly love to eat my food. But sometimes those weekday breakfast times just seem too busy, and sometimes I just can’t be bothered to have a cooked breakfast.
So this is what’s on the menu for days like those, an awesome strawberry smoothie. Believe me this is really filling and will be enough to keep you going for the whole morning.
RECIPE: Strawberries & Cream Smoothie
- Servings: 2
- Prep time: 5 min
- Cook Time: N/A
Ingredients
- 340 g fresh strawberries
- 2 scoops whey protein powder
- 1 cup coconut milk
- 1 cup almond milk
- 1 cup macadamia nuts
Instructions
- Place all ingredients into a blender or food processor and blend well until smooth and creamy.
- Serve in a smoothie glass topped with a fresh strawberry.
Nutrition
Calories: 597 | Fat: 49 | Sat: 14 | Carbs: 26 | Protein: 22 | Fiber: 7
Well that should definitely give you some newfound inspiration for those weekday healthy breakfasts!
Which one are you going to try? What’s your favorite breakfast?
Hello!
I am very intrigued by the muesli recipe, but am not overly fond of macadamia nuts. Do you have a suggestion as to something else (perhaps less fat) than the macadamia nuts to substitute? I have been diagnosed with RA and am trying to control the inflammation and pain through diet. Weight is also something I am trying to keep down, so fat content is always something I consider when looking at new recipes. I am understanding the “good” fats vs “bad fats”, but still have a difficult time with high fat content foods.
Thank you! I have enjoyed your blog and plan to start trying the recipes. I appreciate the simplicity of them.
Hi Cheryl, This is delicious so I’m sure you love the muesli. You can really use any type of nut, if you remove the macadamias, try something like hazelnut, or you could use whole almonds, or roughly chopped almonds, skip the slivered almonds, and add some raw cashews and a few hazelnuts. You can experiment to find what works for you
Unfortunately all nuts have fat but there is no need to fear it, macadamias are an excellent monounsaturated fat, known to help reduce inflammation – that’s why I prefer them. Good luck!