We’re told that breakfast is the most important meal of the day, so why not start it light and healthy?
When you wake up in the morning, meal preparation is the last thing on your mind. There is dinner to plan and daily tasks to get to. Plain cereal and toast seem like the most convenient option before we brave the day.
However, what we eat for brekkie can go a long way—it can increase our energy, stamina and our attention span. Here are some quick, healthy and delicious breakfast alternatives to spice up your morning routine.
Hipsters love avocado on toast, and so will you. Simply ‘smash’ some avocado on to whole grain toast, add an egg sunny side up and season to your liking. This is rich in nutrients, vitamins and protein.
If you’re running out the door, blend together a healthy smoothie. Throw in a banana, some berries, greek yoghurt, honey and milk, juice or coconut water, blend and you’re good to go! This can fulfil your daily fruit intake, and provides calcium, protein and probiotics.
Quinoa (pronounced keen-wah) may sound strange, but it is a protein-rich alternative at breakfast. After cooking, mix in with a fruit salad, or use as a substitute for oatmeal and mix with fresh fruit. If you have a sweet tooth, try adding milk, dark chocolate shavings, coconut, banana and strawberries.
Spinach and cheddar microwave quiche
What’s better than a quiche at breakfast time? Simply put half a cup of spinach in a mug and microwave for one minute. Drain it, and then add egg, milk, cheese and bacon. Mix through well and microwave for another three minutes. Delicious!
Acai (pronounced ah-sigh-ee) is all the rage in northern Australia, and the Brazilian fruit blends into a revitalising bowl or smoothie full of antioxidants. Mix acai powder with coconut water or milk, berries and granola, and top with fresh fruit, nuts, chia seeds and coconut.
Baked egg in tomato
If you have some extra time on hand, spoil yourself with this modern take on a classic combo. Just cut the top off a tomato and empty the centre. Sprinkle with salt, then turn upside down for 15 minutes. Nestle the tomato onto a foil nest on a baking tray, and add cooked rice, pesto and a cracked egg. Bake at 180°C for 20 minutes and season with pepper.