Being, Eatery

Healthy Weekly Breakfast Plan

October 7, 2015

Since we are devoted to healthy ways to start the day, we decided to prepare and photograph for you compilation of our favorite breakfasts that are nutritious, tasty and made from simple ingredients. Therefore, in this delicious post we bring you our healthy weekly breakfast plan with quick, easy to make recipes. Gluten free and low in sugar, you will adore them in the morning, or you can turn them into desserts on afternoons.



MONDAY: GLUTEN-FREE BANANA BREAD WITH CARROT

gluten-free-oat-banana-bread- gluten-free-oat-banana-carrot--bread
Best to make as Sunday afternoon dessert and enjoy leftovers as a quick and healthy breakfast on Monday mornings. This is super moist and delicious banana bread that goes perfectly with the glass of homemade kefir or masala tea.

2 cups oat flour + 2 T arrowroot or tapioca starch
1 t baking soda
½ t salt
1 t cinnamon, ½ t nutmeg, few cloves
½ cup raw sugar
2 large eggs
113 g / ½ cup melted butter
4 mashed ripe bananas
2 T greek yogurt
2 t vanilla extract
1 cup shredded carrot, ⅓ cup chopped almonds or walnuts, and few chopped prunes

Preheat oven to 180 c.

In smaller bowl mix flours, baking soda, spices, salt and set aside. In large bowl cream sugar and eggs until light and fluffy (beat with electric mixer for 5 minutes on high speed) and add melted butter, mashed bananas, yogurt and vanilla. Bring dry ingredient mixture gently into wet and mix just until ingredients are incorporated. Fold in shredded carrots, almonds and plums.

Pour batter in a loaf pan lined with parchment paper and bake for 45 minutes to 1 hour.

Recipe adapted from Baker By Nature

 

TUESDAY: RICE PUDDING TWO WAYS

Rice Phirni (2 servings)

Rice Phirni With Apple and Quinoa
½ cup rice grinded in blender (easier way without presoaking)
1 cup or more almond milk
cinnamon, cardamom, saffron
1T honey

Put grinded rice in heavy bottom pan and pour water over rice, allow rice to sit on the bottom and then pour out water. Add bit of water, milk, spices and cook for 10-15 minutes. Mix in honey and spoon into bowl.

Topping ideas:
apple chunks toasted on butter with quinoa leftovers
dried figs, prunes and almonds

Brown rice pudding (2 servings)

Brown rice pudding with dried figs
½ cup brown rice (presoaked overnight)
1 cup or more almond milk
cinnamon, cardamom, saffron
1T honey

Put rice, bit of water, milk, spices and cook in heavy bottomed pan for 15 minutes or until creamy. Mix in honey and spoon into bowl.

Toppings:
chopped jujubes or apples
dried figs and almonds

 

WEDNESDAY: HEALTHY APPLESAUCE PARFAIT


If you are making your own canned applesauce like us, applesauce and greek yogurt parfait is the perfect breakfast that can be made in 2 minutes.

1 c applesauce
½ to 1 cup plain greek yogurt flavored with vanilla extract and cinnamon
oat granola or bread crumbs toasted on ghee

In a highball glass put few layers of granola, applesauce and yogurt.

 

THURSDAY: SUPER HEALTHY BANANA SPLIT

healthy banana split breakfast with plum and peach healthy banana split breakfast with plum and peach
This is wonderful and comforting sweet breakfast that is sugar free and grain-free and comes as a substitute for crumble.

1 large peach
3-4 plums
1 banana
1/3 cup greek yogurt flavored with splash of vanilla
spices: vanilla extract, thyme, cinnamon, cloves

In skillet start sautéing chopped peach and plum on butter or ghee with fresh thyme, bit of vanilla extract, cinnamon and cloves until soft. Flavor plain greek yogurt with ½ t of vanilla and splash of cinnamon. Put sliced banana on a plate and pour the fruit mixture. Top with greek yogurt and homemade oat granola.

 

FRIDAY: LIGHT AND SAVORY

Avocado and goat cheese toast
2 slices of bread
creamy goat cheese
avocado
chives, salt, pepper, olive oil

Spread goat cheese over two slices of homemade bread (suggest soda bread or vegan loaf for gluten free folks). Sprinkle with salt, ground pepper, olive oil and chives and top with avocado slices.

 

SATURDAY: TWO-INGREDIENT BANANA PANCAKES

banana-and-eggs-pancakes two-ingredient-banana-pancakes
1 large or 2 small bananas
2 eggs
pinch of baking powder

Making pancakes: Mash bananas in a paste, whisk in 2 eggs and add pinch of baking powder. Set aside for 5-10 minutes.
In a pancake pan (light-colored if possible) put 1t of coconut oil. The trick is to make small pancakes (fritters style) so use full tablespoon of mixture for each pancake. (This way you will have 3-4 pancakes cooking at the same time depending of the size of your skillet.) When batter looks set, flip them over with flat and large spatula. Generally, these are easy to make but demand a bit of patience.

Serving: Make layers by putting a bit of blackberry or plum jam followed by greek yogurt or crème fraîche on each pancake. Top with blueberries or red currants.

 

SUNDAY: ROSEMARY AND APPLE QUICK BREAD

apple-and-roesmary-sweet-breadapple-and-roesmary--buttermilk-sweet-breadWe made this sweet and comforting bread that’s perfect sunday treat following Beth Kirby’s recipe that is so perfect that doesn’t need any adjustment, so get the recipe over there. For gluten-free version replace 1 cup of AP flour with 140 grams of Gluten-Free flour blend (this blend is tested with this recipe and result is perfection). Don’t forget the double the dose of original recipe, since this sweet bread can be stored.  Combination of apple, rosemary and moist texture in this rustic bread is irresistible. From other ingredients, you will need buttermilk, olive oil, eggs and apples.

 

for more being ideas follow A JOURNAL on instagram


You Might Also Like