When deciding what to eat for breakfast you can sometimes fall into a rut of eating the same foods over and over again, while this is no bad thing, it is nice to have that little bit of variety. This article gives you two excellent and delicious healthy breakfast recipes that if eaten in conjunction with other healthy meals as well as a progressive training program will go a long way towards helping you achieve your weight loss goals.
1. Sha bang Eggs:
Coming up with healthy breakfast recipes for weight loss needn’t be that hard. Eggs are a great breakfast food and cooking with them couldn’t be simpler. Try these delicious “Sha Bang Eggs”.
This healthy breakfast recipe for weight loss is high in healthy fats and protein which means it’s perfect if you’re on a low carb diet or following a carb cycling routine such as intermittent fasting “leangains” style.
2 eggs, beaten.
1 small avocado peeled, pitted, and diced.
1 red pepper, seeded and diced.
1⁄2 small red onion, peeled and chopped.
1⁄2 tomato, diced.
Fresh baby spinach leaves.
Handful fresh cooked prawns.
1 tsp coconut oil.
1-2 cloves garlic, peeled and minced.
A combination of the following fresh herbs, washed and chopped: parsley, basil, sage, tarragon, dill, or chives. Sea salt and pepper to taste.
In a large wok, sauté the onion, bell pepper, and garlic in oil. When the onions are soft, add the eggs, prawns, avocado, tomato, and spinach. Continue cooking on medium heat until eggs are cooked and scrambled, then add herbs. Season if needed.
2. Homemade Muesli:
Store bought muesli can often be very high in unwanted sugars (definitely not good when you’re on a weight loss path) and because of this they are generally very high in calories. This healthy breakfast recipe for weight loss is delicious, full of fibre, complex carbs, protein and healthy fats without all the extra sugar. A perfect way to break your fast.
• 1lb Gluten free Porridge Oats
• 1 cup Flaked Almonds (or mixed nuts to preference)
• ½ cup Flax seeds
• 1 cup coconut milk
1. Mix all of the dry ingredients together in a big bowl with coconut milk and leave until all the liquid is absorbed by the oats. Spread the mix thinly across a baking tray and toast in a low heated oven until lightly browned and fully dried.
2. Serve with coconut milk when cooled.[ad_2]
Source by John Mulry