Menu for the week ahead: 7 recipes for healthy summer breakfasts

"Challenger" has collected breakfast recipes that are suitable for any mood! Berry smoothie, rice porridge, toast with ricotta and avocado, vegan pudding, pancakes and scrambled eggs - the seven-day morning menu is ready.

185 calories

Menu for the week ahead: 7 recipes for healthy summer breakfastsMenu for the week ahead: 7 recipes for healthy summer breakfasts

Smoothie with raspberries and cranberries

Recipe from the bar manager of the restaurant chain Burger. am34; Pizzetta Oleg Kashin.

Menu for the week ahead: 7 recipes for healthy summer breakfasts

COOKING TIME :

5 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Mint (fresh)

for decoration

Preparation process

  1. Mix all the ingredients in a blender with six ice cubes until smooth.
  2. Garnish with a mint leaf.

510 calories

Menu for the week ahead: 7 recipes for healthy summer breakfastsMenu for the week ahead: 7 recipes for healthy summer breakfasts

Rice porridge with orange sauce

Rich vegan breakfast with spicy fruit topping - in half an hour.

Menu for the week ahead: 7 recipes for healthy summer breakfasts

COOKING TIME:

30 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Flour (corn }

1 tbsp. l

Syrup ( topinambura :)

to taste

Cooking process

  1. Pour rice into a saucepan, pour in almond milk, add vanilla and cook for 25 minutes over medium heat.
  2. Squeeze the juice from one orange. Mix in a frying pan slices of a second orange with juice, spices, syrup and flour.

    Stew for a few minutes.

  3. Serve hot porridge with orange sauce.

540 calories

Menu for the week ahead: 7 recipes for healthy summer breakfastsMenu for the week ahead: 7 recipes for healthy summer breakfasts

French toast with ricotta and strawberries

Great breakfast recipe for two: soft toasts , delicate cheese, sweet strawberries and fresh mint leaves. The main thing is to stop on time: in one serving - 540 calories.

Menu for the week ahead: 7 recipes for healthy summer breakfasts

COOKING TIME :

20 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Bread (whole grain )

4 slices

Oil (creamy )

2 tbsp.

l

Preparation process

  1. Beat the egg, milk and vanilla in a bowl. Dip slices of bread in this mixture, gently brush off excess and leave to soak for a couple of minutes.
  2. Melt a tablespoon of oil in a pan over medium heat. Fry two slices of bread on both sides until golden brown. Repeat with the remaining two slices.

  3. Cut the toasts diagonally. Lubricate each with a thin layer of ricotta and sprinkle honey on top.
  4. Cut the strawberries in half or into thin slices. Put the berries on the toasts and decorate everything with mint leaves.

280 calories

Menu for the week ahead: 7 recipes for healthy summer breakfastsMenu for the week ahead: 7 recipes for healthy summer breakfasts

Classic avocado toasts will get even better if you add to them fried mushrooms, garlic and a drop of olive oil.

Menu for the week ahead: 7 recipes for healthy summer breakfasts

COOKING TIME :

15 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Oil (olive )

1 tbsp. l

Cooking process

  1. Cut the mushrooms into thin slices, chop onion and garlic.
  2. Heat oil in a pan, add chopped mushrooms, onions, garlic and soy sauce. Fry everything for 3-4 minutes.
  3. Mash the avocado with a fork along with lemon juice.

  4. Distribute the avocado into slices of bread, put the mushroom mixture on top. Toasts are ready!

580 calories

Menu for the week ahead: 7 recipes for healthy summer breakfastsMenu for the week ahead: 7 recipes for healthy summer breakfasts

Vegan Peanut banana pudding

It will be difficult to resist, but try to limit yourself to one serving - this pudding is quite high-calorie.

Menu for the week ahead: 7 recipes for healthy summer breakfasts

COOKING TIME :

60 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Coconut milk

1,5 cups

Coconut cream

1.5 cups

Peanut butter

1/2 cup

Syrup ( topinambura)

5 tbsp. l

Starch (corn )

2 tbsp.

l

Cooking process

  1. Heat coconut milk in a saucepan, add starch and keep on fire stirring constantly.
  2. Remove the milk from the heat, add the peanut butter and Jerusalem artichoke syrup.
  3. Mix with a mixer until the consistency of the cream.
  4. Put cookies on the bottom of the mold and peanut mass on top.
  5. Spread whipped coconut cream and sliced ​​bananas on top of the mass.

  6. Sprinkle peanuts on the pudding, cover the dish with plastic wrap and refrigerate the dessert to cool.

446 calories

Menu for the week ahead: 7 recipes for healthy summer breakfastsMenu for the week ahead: 7 recipes for healthy summer breakfasts

Oat-curd pancakes

Delicate pancakes with only three ingredients.

Menu for the week ahead: 7 recipes for healthy summer breakfasts

COOKING TIME :

12 minutes

Servings Per Container:

2 servings

Cooking process

  1. Mix all the ingredients in a blender until a uniform consistency.
  2. Fry the pancakes in a dry non-stick pan (or add a little oil). When the bubbles begin to appear, turn the pancake on the other side.

    Cook until golden brown.

  3. You can sprinkle with cinnamon or powdered sugar.

268 calories

Menu for the week ahead: 7 recipes for healthy summer breakfastsMenu for the week ahead: 7 recipes for healthy summer breakfasts

Omelet with spinach and suluguni

Georgian breakfast recipe from the chef of the restaurant "Kazbek" Mamia JoJua

Menu for the week ahead: 7 recipes for healthy summer breakfasts

COOKING TIME:

10 minutes

NUMBER OF PORTS:

1 serving

Preparation process

  1. Cut the onions into cubes.
  2. Finely chopped garlic with onions and fry until half cooked in a pan.
  3. Peel and wash the spinach well.

  4. Fry the onion and garlic mixture again and fry it with spinach for 1-2 minutes.
  5. When the spinach is a little fried, sprinkle everything with Svana salt.
  6. Top with lightly beaten eggs and salt again.
  7. Add the diced Suluguni cheese and cover the skillet with a lid to melt the cheese. Bon appetit!
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