Just thought you should know…10 Creative Ways to Eat Veggies for Breakfast

I’m an intermittent faster, so I don’t eat breakfast. However, I know most people do. So, inspired by my CRON diet article, I decided to repost this article, which highlights ways to eat veggies for breakfast. You really can’t eat too many vegetables. If my research into caloric restriction taught me anything, it’s the importance of eating LOTS of veggies!


HERE’S THE ORIGINAL ARTICLE

If you’re anything like me, you grew up on cold, processed cereal, milk, toast and maybe orange juice as a standard breakfast. On weekends, maybe we had pancakes or eggs, or went out to eat. Fruit and granola with yogurt or oatmeal is also a popular standby for breakfast. Most people don’t think of eating a lettuce salad or heaping bowl of veggies for breakfast.

But, maybe we should. Calorie for calorie, veggies give you the most “bang for your buck.” Generally, you can eat unlimited amounts of non-starchy veggies every day. They are the most nutrient dense foods we can eat. While low in calories, veggies are also low in net carbohydrates,  high in fiber and power packed with vitamins, minerals, and phytonutrients, making them an AMAZING way to start the day, to increase your energy, and give your brain a boost, especially if you’re not a morning person.

(…Like me- I HATE mornings!)

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So, other than adding them to omelets, what’s the best way to eat veggies for breakfast? In an effort to include more veggies in my diet, I went searching for breakfast salad recipes to include in my daily meal plan. I thought I’d share what I found with all of you.

Below, you’ll find five breakfast salads and five breakfast bowls, all highlighting veggies as one of the main ingredients. Enjoy and namaste my friends.

Brainy Breakfast Salad

Super Healthy Kids

brainy breakfast salad

INGREDIENTS:

  • 1 avocado
  • 1 apple
  • 1 TBL raisins
  • 1 TBL Walnuts
  • 1/2 TBL honey
  • 1 teaspoon vanilla
  • 1/4 tsp cinnamon

For the complete recipe, FOLLOW THIS LINK.

Avocado Citrus Crunch Salad

with Oat Croutons

and Buttermilk Drizzle

How Sweet Eats

INGREDIENTS:

1 to 2 cups of torn butter lettuce
1 avocado, sliced
1 grapefruit, segmented
1 naval orange, segmented
1/4 red onion, thinly sliced

oat croutons
1/2 cup rolled oats
1 1/2 tablespoons sunflower seeds
1 1/2 tablespoons sliced almonds
3 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons maple syrup
1 1/2 tablespoons olive oil

black pepper buttermilk drizzle
1/3 cup low-fat buttermilk
1/2 lemon, juiced
1 tablespoon plain greek yogurt
1/2 tablespoon finely grated parmesan cheese
1/4 teaspoons pepper
1/8 teaspoon salt

For the complete recipe, FOLLOW THIS LINK.

Pomegranate Breakfast Salad

with Maple Vinaigrette

and Cinnamon Sugar Croutons

Love Grows Wild

INGREDIENTS:

  • Cinnamon Sugar Croutons:
  • 6 cups cubed Italian bread
  • 3 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • pinch of salt
    Maple Vinaigrette
  • ¼ cup maple syrup
  • ¼ cup canola oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • pepper to taste
    Pomegranate Breakfast Salad
  • 6 packed cups baby spinach
  • 12 slices bacon, cooked and crumbed
  • 1 cup whole pecans
  • 1 cup pomegranate seeds
  • 6 eggs, cooked sunny-side up

For the complete recipe, FOLLOW THIS LINK.

Blueberry Breakfast Salad

This Week for Dinner

INGREDIENTS:

  • Mixed, torn salad greens: 2 pounds
  • Blueberry Vinaigrette: Recipe follows
  • Fresh blueberries: 4 cups
  • Fresh orange sections or canned mandarin oranges, drained: 4 cups
  • Granola : 2 cups

BLUEBERRY VINAIGRETTE

  • 1 cup olive oil
  • 1 cup frozen blueberries, thawed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons minced shallot
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon paprika

For the complete recipe, FOLLOW THIS LINK.

Sweet Potato Breakfast Salad

with Almond Butter Protein Dressing

The Full Helping

INGREDIENTS:

Serves 1; dressing makes 1 1/2 cups

1 small sweet potato, baked and cubed
3 cups baby romaine or spinach
1 tbsp dried cranberries

For the almond butter protein dressing:

1 cup almond milk
4 tbsp almond butter
3 pitted dates
1 serving vegan protein powder (or your favorite)

For the complete recipe, FOLLOW THIS LINK.

Warm Green Breakfast Bowl

Sarah Glover

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INGEDIENTS:

  • 1/2 cup quinoa
  • 1 egg
  • 1 tablespoon coconut oil
  • 1 clove garlic, finely chopped
  • 1 tablespoon almonds, roughly chopped
  • salt
  • handful of kale, leaves removed and torn into bite-sized pieces
  • small handful of baby spinach
  • 3 slices haloumi (AKA: grilling cheese)
  • lemon wedge
  • 1/2 ripe avocado

For the complete recipe, FOLLOW THIS LINK.

Hummus and Veggie Breakfast Bowl

Gimmie Some Oven

INGREDIENTS:

BREAKFAST BOWLS INGREDIENTS:

  • 1 tablespoon avocado oil or olive oil
  • 1 pound asparagus¹, cut into bite-sized pieces (with ends trimmed and discarded)
  • 3 cups shredded kale leaves
  • 1 batch lemony dressing (see recipe below)
  • 3 cups shredded (uncooked) Brussels sprouts²
  • 1 ½ cups cooked quinoa³
  • ½ cup hummus
  • 1 avocado, peeled, pitted and thinly-sliced
  • 4 eggs, cooked however you’d like
  • garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper

LEMONY DRESSING INGREDIENTS:

  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • salt and freshly-cracked black pepper

For the complete recipe, FOLLOW THIS LINK.

Very-Veggie Cauliflower Hash Brown

Breakfast Bowl

Iowa Girl Eats

INGREDIENTS:

  • 1/2 avocado
  • 1/2 lime or lemon
  • garlic powder, salt, and pepper
  • 2 eggs
  • extra virgin olive oil
  • 1-1/2 cups cauliflower rice
  • 4oz mushrooms, sliced
  • 1 small handful baby spinach
  • 1 green onion, chopped
  • salsa

For the complete recipe, FOLLOW THIS LINK.

Egg and Veggie Breakfast Bowl

Pure Wow

INGREDIENTS:

  • 1 pound Brussels sprouts
  • 1 pound sweet potatoes
  • 1½ tablespoons olive oil
  • 2 cups arugula
  • 4 eggs
  • 2 tablespoon harissa
  • 3 tablespoons apple cider vinegar

For the complete recipe, FOLLOW THIS LINK.

Breakfast Veggie Bowl

The Culinary Compass

INGREDIENTS:

  • 1 cup lentils
  • 3 cups water
  • 2 tbsp olive oil
  • 1 tsp garlic, minced
  • ½ cup leeks, sliced thinly (about 2 leeks)
  • 1 zucchini
  • 1 pint mushroom
  • 1 cup spinach
  • 1 tsp salt
  • 1 tsp rice vinegar
  • 1 tsp oregano
  • 4 eggs

For the complete recipe, FOLLOW THIS LINK.

30 Second Recipes – Banana-Oats Smoothie

 You like your oatmeal, but don’t have time to sit and eat? Have it on the go, with this smoothie version

from

Herbs & Spices

Enjoy and Namaste!

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Healthy Food Tips: TOP 3 WEIGHT BUSTING BREAKFASTS

In this video,

famed weight loss and life coach Jillian Micheals shares with us 3 healthy breakfasts to jumpstart our metabolism and kickoff healthy weight loss.

God Bless!

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Thankful Thursday: Savoury Thanksgiving Pie (Vegetarian) ~ Jody Karen

Just a bit of “housekeeping” before I get on with today’s Thankful Thursday article.  I will be taking the next two weeks off from posting, for two reasons.

  • Next week Thursday is Thanksgiving here in the USA.  I’ll be taking time off to prepare my big meal and spend time with my family
  • I’m at the end of my current class at school. I need some extra time to finish up my final assignment, take my final written exam and study for my oral exam.

So this will be the final main post

until Monday December 4, 2017.

Enjoy today’s article,

and

I’ll see you all in December!

Now, on to the main article.


Today’s Thankful Thursday article is from Jody at JodyKaren.com. Jody, originally from Canada, is a student at the University of St. Andrews in Scotand.  Jody blogs about delicious vegetarian recipes, as well as her journey to wellness. Here is a bit about Jody, in her own words:

“… I started this crazy adventure by hopping on a plane from Canada to Scotland. Although I miss maple syrup and the mountains, I’m enjoying the Scottish lifestyle of highland cows, afternoon tea, and windy beach walks.

When I moved to Scotland, I started to get into fitness and veggie cooking. I decided to start this blog to document my wellness journey, and to inspire others to be healthy while maintaining that #studentlifestyle (tequila is healthy, right?).” 

Since next week is Thanksgiving, I wanted to share this delightful Thanksgiving pie recipe. This would be a great addition and fun twist to any Thanksgiving table.

Thank you so much Jody,

for following me over this past year.

I truly appreciate having you as a part of

The Purple Almond team.

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For Jody’s recipe,

follow the link below:

Savoury Thanksgiving Pie

Here are some other recipes from jodykaren.com

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Banana Walnut “Cheesecake” Muffins

 

Chai Pumpkin Smoothie

 

Overnight Nutella Oats

 

Here is a DIY Beauty recipe!

DIY Cookie Dough Lip Scrub

 

Thankful Thursday: Pumpkin Pie Overnight Oats – Kitchen with Keri

Thankful Thursday has fast become one of my favorite posts to write, because I get to highlight one of my extremely talented followers, and fellow bloggers.

For today’s edition of Thankful Thursday, I’m highlighting Keri from Kitchen with Keri: Adventures of a Home Cook.

Keri, who started out as a “reluctant” cook, discovered a love of experimenting in the kitchen. Here is a description in her own words:

“I’m not quite sure how to describe the type of home cook that I am.  I’m by no stretch a proper “homestead” -er, but I have successfully made several batches of my own yogurt!  I’m not a baker, I’m much more imprecise than that.  I’ve toyed with the idea of making my own cheese, and I finally canned my own jam!”

Keri has a terrific site with lots of wonderful recipes, and beautiful food photos. However, probably my favorite part of her site, are her “Adventure” articles, in which she describes her cooking experiments, including everything from eating healthy while cruising, to making sauerkraut, almond milk and yogurt.

One of Keri’s adventure articles that caught my attention was: Adventure: Flour, in which she talks about grinding her own flour and making proper sourdough bread. Despite being gluten free, I have been wanting to grind my own flour for a while for my family, so this really grabbed me.

Pumpkin Pie Overnight Oats

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In our society of “convenience foods”, I am a firm believer in overnight oats. They are SO easy to make and super healthy. I make them regularly for my family, and am always looking for new ways to prepare them. These look amazing and couldn’t be easier to prepare. It literally takes just minutes and saves tons of time in the morning.

For the complete Overnight Oats recipe, you’ll have to head over to Keri’s site, so, follow this link:

https://kitchenwithkeri.com/2017/09/18/pumpkin-pie-overnight-oats/

Here are some other amazing recipes from Keri’s site (Click on the titles for the recipe link):

Black Bean & Lentil Tacos

Roasted Poblano Chicken Bake

Spicy Cranberry Salsa

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Cranberry Vanilla Granola

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I hope you head over and check out Kitchen with Keri. It’s a beautiful site with lots of great recipes and articles. Thank you Keri for following me. I truly appreciate your support and encouragement. God bless and Namaste! 🙏

Let us stop for a moment to pray and meditate.

(ALL PHOTOS ARE COURTESY OF KITCHEN WITH KERI)