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3 Healthy Breakfast Ideas That Fit Your Morning Schedule

breakfastAre you thinking about dedicating yourself to a healthier lifestyle this year? If so, we applaud you! Many people choose either to exercise more or to change up their diets, but the real key to visible results is to focus on both.

Today, we want to share with you our three favorite healthy breakfast ideas! They’re packed with healthy fats and extra nutrition to help keep you going until lunch.

Skinny Fried Egg Avocado Toast

Avocados are a great addition to your breakfast routine, as they contain plenty of healthy fats. Added to protein-heavy eggs and a couple of slices of whole-wheat toast, you’ll have a delicious recipe you can reach for just about every morning.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1

Ingredients:

  • 2 eggs (fried sunny side up)
  • 2 slices of bread (toasted)
  • 1 small avocado
  • 1 teaspoon lime juice
  • sea salt + black pepper
  • parsley (optional for topping)

Instructions:

  • Prepare toast and fried eggs to personal preference
  • Peel and mash avocado with the lime juice, salt and pepper.
  • Spread avocado evenly on each slice of toast then top each with a fried eggs and additional seasonings you prefer. Serve immediately.

Chocolate Quinoa Breakfast Bowl

A simple, 7-ingredient recipe, this dark chocolate quinoa breakfast meal is one of our favorites and worth the prep time. Naturally sweetened with maple syrup and infused with rich cocoa flavor, it will provide just the reason you need to get up and get going in the morning.

Prep Time: 5 Min
Cook Time: 25 min
Total: 30 Min
Servings: 3-4

Ingredients:

  • 1 cup (172 g) uncooked white quinoa
  • 1 cup (240 ml) unsweetened almond milk, plus more for serving
  • 1 cup (240 ml) coconut milk (light canned, or the beverage in a carton)
  • pinch sea salt
  • 2 Tbsp (10 g) unsweetened cocoa powder
  • 2-3 Tbsp (30-45 ml) maple syrup or coconut sugar
  • optional: 1/2 tsp pure vanilla extract
  • 3-4 squares vegan dark chocolate, roughly chopped
  • FOR SERVING optional:
  • Mixed berries
  • Sliced banana
  • Coconut sugar
  • Hemp seeds or chia seeds

Instructions:

  1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
  2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
  3. Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
  4. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
  5. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.
  6. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).

Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.

Healthy Sweet Potato Black Bean Avocado Breakfast Burritos

Looking for a quick breakfast that’s protein-packed and easy to grab on the go? This breakfast burrito will be right up your alley.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Servings: 6

Ingredients:

  • 6 low carb whole wheat tortillas
  • 3 medium sweet potatoes
  • 1- 15 oz can black beans, rinsed and drained
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • few dashes of red pepper flakes, if desired
  • 8 large egg whites
  • 1 avocado, diced
  • 1/2 cup reduced fat shredded Mexican or Colby Jack cheese
  • 1/3 cup red enchilada sauce

Instructions:

  1. Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked through. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 400 degrees for 45 minutes. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
  2. In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes if desired. Stir to combine then set aside.
  3. In a separate medium bowl, beat egg whites together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in egg whites and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
  4. To assemble burritos, make sure you have warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute egg whites, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos. To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, salsa, or hot sauce.

Want more recipes or tips in regards to a home gym, workouts, or other healthy meals? Balance Fitness has the equipment and the personnel to help you out. To learn more, give us a call in San Mateo at (650) 348-1259 or in Santa Clara at (408) 255-3010. You can also contact us online to ask any questions you may have or to set up a consultation!

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