Simple Breakfast; Eggs with Avocados and Broccoli

Most people say that breakfast is the most important meal of the day. Here is a recipe that takes less than 30 minutes to cook/prepare and taste amazing!

Ingredients:
2 eggs
Cooking spray
1/2 small avocado
1 cup broccoli

Directions:
1. Cut and wash broccoli and place into a steamer. Once the water boils, cook for 5-6 minutes.
2. Spray the skillet with cooking spray. Make sure your skillet has a lid.
3. Place two eggs into the skillet with heat on low. Cover and cook until there is a thin white layer over the egg yolks.
4. Serve with avocados or desired toppings.

Greek Yogurt Oatmeal Pancakes - High Protein

It's kinda weird, but I LOVE to eat breakfast foods at night or just whenever. I guess it's mainly cause I usually experiment with new recipes during the evening or I get too excited to wait until the next day to make my breakfast. Haha.. either way.. breakfast food is awesome! I have been looking forward to trying to recipe for about two months now. I just never got the chance to make them since the holidays came up and I was busy with school. I decided to add whole wheat flour into the batter since I'm making the pancakes for my boyfriend as well. I would say that he isn't a big fan of Greek yogurt so hopefully he doesn't notice a WHOLE CUP of Greek yogurt in his pancakes. I would say that this is a successful recipe if he doesn't notice. Hahaha.

The picture looks like all my other pancake recipe but I promise it is not the same :)

Recipe adapted from This Mama Cooks.

Yields: ~ 3-4 servings - 2-3 pancakes per person

Ingredients:
1 cup instant oatmeal
1/2 cup whole wheat flour - optional, eliminate for healthier alternative
6 egg whites
1 cup Greek yogurt
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
1 tbsp agave nectar (or other sweeteners)
1/2 tsp baking powder

Blend the instant oatmeal until grounded. Combine all ingredients and mix together using a whisk or you just blend all the ingredients together.

Heat the pan on high then reduce the heat to low. Coat the pan with oil. Use a 1/4 cup measuring cup to pour the pancake batter onto the pan. Flip the pancakes once the batter starts to bubble.

**Note: The pancakes have a tangy taste because of the Greek yogurt. Add agave nectar or maple syrup and fruits to balance out the tangy taste.

Nutrition facts do not include fruits or syrup used to top the pancakes.

Source: Calorie Count

Vanilla Shakeology Oatmeal Pancakes w/ Banana Honey Greek Sauce

Recipe adapted from lovetoliv.

Yields: 4 pancakes

Combine all the ingredients in a blender and mix well.

1 serving of Vanilla Shakeology
1/2 cup instant oatmeal
3 tbsp unsweetened almond milk
2 egg white
1/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 tsp. baking powder
1/2 banana

Heat the pan on high then reduce the heat to medium-low. Use a 1/4 measuring cup to scoop up the batter and place it onto the pan. Flip the pancakes a couple of times so that it doesn't get too brown.

Place all ingredients in a blender and combine. Use the rest of the banana on top of the pancake.

4 tbsp plain Greek yogurt
1/4 banana
1 tsp honey (or other sweeteners)

Note: You can eliminate the oatmeal or put less if you want your pancakes to be less calories. Without oatmeal, you can just use 1 egg white.

Without oatmeal, the pancakes are 348 calories.

You can also save two pancakes for later or share :)

Source: Calorie Count

Grab n Go Breakfast Egg Muffins

Ever since I found this recipe, I have been dying to try it!! I made a little changes to the original recipe by adding chicken and using spinach. This is basically like an omelette but in muffin form!! I made this in the even for mornings when I don't have time to eat breakfast. I couldn't help it... I had to try the recipe right away! Feel free to add your own ingredients like I did and for other ideas visit blogilates. Her website has a ton of work out videos, recipes and even clothes!!! I am truly inspired by her :)

Below are all the ingredients I used for my egg muffins. 

Recipe adapted from blogilates.

1/2 red bell pepper

1 1/2 roma tomatoes

Handful of spinach

1/4 chicken breast, diced

3 whole eggs + 2 cups of egg whites

Preheat the oven to 375 degrees F. 

Dice up all the vegetables and chop up the spinach. Also dice the chicken into small pieces. Mix the egg whites and whole eggs together. 

Line muffin tin with liners and spray oil using pam or misto - be sure to put oil or the egg will stick to the liner. Place 1 tablespoon of egg mixture into the liner then add vegetables and chicken. After, add about 4 tablespoon of egg mixture into the liners; total of 5 tablespoons of egg mixture per liner. 

Bake for about 20-30 minutes. The egg muffins should be firm on top when ready.

You can take your muffin on the go or eat with sriracha, ketchup, or even salsa! I ate mine with Trader Joe's sriracha and it was AH-MAZING!!

The nutritional facts for 1 muffin is about 45 calories. 

All 12 muffins: ~512 calories. 

Source: Calorie Count

Fluffy Wheat Oatmeal Pancakes

I love pancakes. I decided to make another pancake alternative! It never hurts to have different recipes to fall back on :) 

Recipe adapted from Diane, A Broad.

Yields: 5 pancakes

Place the egg, almond milk, olive oil, sugar and vanilla extract into a large bowl.

1 egg
1/3 cup unsweetened almond milk
2 tbsps olive oil
2 tbsps sugar
1/2 teaspoon vanilla extract

Whisk ingredients to combine.

Place instant oatmeal into a blender. Blend until the oatmeal is grounded.

1/2 cup instant oatmeal

Place oatmeal, flour, baking soda and salt into the mixture.

1/2 cup wheat flour
1 1/2 teaspoons baking powder
a pinch salt

Combine mixture with a whisk. The mixture should look like the picture below. If the mixture is too thick, add a little more milk.

Heat a skillet on high and wait for the pan to warm up then turn the heat to medium-low to cook the pancakes. Drizzle some olive oil onto the skillet and spread it around the pan. Use a 1/4 measuring cup to scoop the pancake batter and place the mixture onto the pan.

Wait until the edges of the pancakes pop up and the surface of the pancake bubbles; flip the pancake and cook the other side.

Enjoy your pancakes with fruits, nut butters or any type of syrup. I used bananas and agave nectar in the picture below. :)

Brown Rice Chicken Congee

I love congee especially the congee my aunt makes. Congee = a lot of white rice which is why I never eat it. I decided I needed to make a healthy alternative. I mean.. it's still carbs but at least I can eat congee and not feel as guilty :) I never made congee using brown rice and I think this year was the first time I ever even made congee. I make all these complicated desserts and food but yet I have never made congee. So today I went on a mission to make my boyfriend's favorite chicken congee but with brown rice instead.

I used the homemade chicken broth that my aunt made since she had extra. I also made some changes to my aunt's chicken congee to give the brown rice congee a twist.

Yields: ~4 servings

First, wash the brown rice in water and drain then repeat a couple of times. Add water to the brown rice and bring to a boil. Reduce to a simmer and cook; remember to stir occasionally so the rice doesn't stick to the bottom of the pot. After an hour, stir in the carrots, shredded chicken and sprinkles of Original Blend Mrs. Dash seasoning. I also add some homemade chicken broth to give the congee more flavor. Cook for another 30 minutes and your congee is ready to eat! :)

1 cup brown rice
~5 cups water (you can always add more liquids if there isn't enough)
~1.5 cups homemade chicken broth
1 large carrot, chopped
2tsp Original Blend Mrs. Dash Seasoning
1/2 piece of cooked chicken breast, shredded
Ginger

I added some spinach to my congee later on for more vegetables. If you would like to add spinach, add it right before you eat the congee. I thought that eating brown rice congee was a nice change. I always feel healthier when I eat brown rice instead of white rice. I also grew to love the flavor of brown rice over white rice.

For more flavor, place ginger (the size of a tablespoon) into a blender and add about a tablespoon of water then blend. Pour the mixture into your congee.

This is for one serving of brown rice congee.

Source: Calorie Counter

Breakfast Burrito

Breakfast is the most important meal of the day. Sometimes people don't have time to make breakfast though. Even if you don't have time for breakfast, you should always grab something small to get. Here's an awesome recipe for when you have time to make breakfast. Tasty, amazing and healthy :)

I would say it took me about 30 minutes to make. I got my ingredients from Trader Joe's. They have a variety of chicken sausages in case you are not a fan of basil and sun-dried tomatoes. You can also use baked chicken if you want or any type of meat. Also, you can put any types of vegetables you like in your eggs (sometimes I put spinach and bell peppers).

Yields: 1 serving

Dice the ingredients and set aside.

1 chicken sausage
~4-6 strands of green beans

Scramble the eggs together and set aside as well.

1 egg
1 egg white

Saute the green beans and chicken sausage.

When the green beans and chicken sausage is fully cooked, pour the egg mixture on top.

Once the eggs start to pop up on the edges, flip the eggs. Set aside once they are done cooking.

Warm up the tortilla then flip it over to the other side. Place a little bit of cheese down the middle and let it warm up. Remove the tortilla from the pan.

1 whole grain flour oat and flax seeds tortilla
Sprinkles of lite cheese

Place the eggs, green beans and chicken sausage onto the tortilla. After you place the egg mixture on the tortilla, you will have extra on the side. You can eat it or save it for later.

Put some guacamole on top of the egg mix. Enjoy! :)

Nutritional facts for the burrito not including guacamole.

I was shocked to find that this recipe was pretty unhealthy but it's never too late to make a change!!

For a healthier alternative, I would suggest using baked chicken breast (minced or diced), use egg whites only, and no cheese. I will try making the alternative next time and making an update on this recipe. (315 calories - no saturated fats, very high in niacin, high in selenium, and high in vitamin B6)

Source: Calorie Counter

Chocolate Shakeology Protein Pancakes

Ever since I wrote the blog about the fluffy oatmeal pancakes, I've been craving pancakes!!! First I talk about the crazy craving I got for pancakes then I get another craving. Haha. Crazy right? So yes! I decided to make pancakes. Instead of the fluffy oatmeal pancakes, I decided to make a healthier alternative. I have been doing the Focus T25 program so I didn't want to ruin my workout!

Recipe adapted from getfitjess.

Yields: ~6 pancakes

Place all the ingredients into a blender and combine.

1 banana
1/2 instant oatmeal
4 tbsp unsweetened almond milk
1 tsp vanilla extract
1 tsp baking powder
1 egg
1 egg white
1 scoop of chocolate Shakeology

This is how the batter looks after all the ingredients are combined.

Drizzle olive oil on the pan and heat to medium-low. Use a 1/4 cup measuring cup to scoop the batter then place the mixture into the pan. Once the pancakes bubble, flip them. Cook the pancakes on the pan for another minute then remove.

I topped the pancakes with strawberries and bananas then drizzled them with agave nectar. You can choose any toppings you like. Enjoy! :)

2-3 slices of strawberries
1/2 banana sliced
Drizzles of agave nectar

1 serving size is about 2-3 pancakes (not including strawberries, banana, and agave nectar)!

Source: Calorie Counter

Fluffy Oatmeal Pancakes

I always have these crazy cravings for pancakes and it always happens during odd hours of the night. I guess the cravings shouldn't really be a problem since there are some places open late at night. I feel that there's never the right places open in the middle of the night and even so.. who wants to pay $10 for pancakes? There's one location with amazing pancakes but again... it's always pricey to eat out. The place is called Baby Stacks in case anyone wants to check it out. They have all types of pancakes. Bacon pancakes, red velvet pancakes, banana cream pie pancakes, and they always come out with specials.

I went on a search for a pancake recipe. The reason is 1. I love trying new recipes and 2. I can have pancakes whenever I want. I came across a recipe for matcha pancakes and they seemed perfect. It was amazing. The pancakes were fluffy and delicious but there was still something missing. I guess the problem was that I did not know how to even cook pancakes. There's always a first time for everything. I also wanted to eat pancakes with some type of grain in it. I made a few changes to the recipe that I found and also manged to master how to make the perfect pancakes. They were fluffy and for once I did not burn them. Score!!! :)

Recipe adapted from Diane, A Broad.

Yields: 6 pancakes

Place the egg, milk, olive oil, sugar and vanilla extract into a large bowl and whisk to combine.

1 egg
1/3 cup milk
2 tbsps olive oil
2 tbsps sugar
1/2 teaspoon vanilla extract

Place instant oatmeal into a blender. Blend until the oatmeal is grounded. Place oatmeal, flour, baking soda and salt into the mixture. Combine mixture with a whisk.

1/2 cup flour
1/2 cup instant oatmeal
1 1/2 teaspoons baking powder
a pinch salt

Heat a skillet on high and wait for the pan to warm up then turn the heat to medium-low to cook the pancakes. Drizzle some olive oil onto the skillet and spread it around the pan. Use a 1/4 measuring cup to scoop the pancake batter and place the mixture onto the pan. Wait until the edges of the pancakes pop up and the surface of the pancake bubbles; flip the pancake and cook the other side.

Place the pancakes on a plate and serve with sliced bananas and strawberries then drizzle with agave nectar.

2-3 sliced strawberries
Sliced bananas
Drizzles of agave nectar - amber

Quick & Healthy Banana Oatmeal

I'm always looking for an easy and healthy breakfast in the morning especially if I wake up early. My go to healthy breakfast is instant oatmeal. I saw this recipe idea on an instagram post but modified the ingredients to how I like it. 

This is a quick, tasty and healthy breakfast! Those three combinations make the perfect breakfast in my opinion. What can beat that?!

Yields: 1 serving

Mash 1/2 of a banana into a medium/large bowl. Add instant oatmeal and combined with banana. Add 1/2 cup of almond milk (more or less depending on the consistency you like).

1 medium ripe banana
1/3 cup instant oatmeal
1/2 cup unsweentened almond milk

Microwave for 1 minute 30 seconds. Slice the other half of the banana into the oatmeal. You can add other toppings that you might like as well.

1/2 tbsp peanut butter - optional

I added sliced bananas and peanut butter into my oatmeal :)

1 serving of oatmeal including banana, unsweetened almond milk, and 1 tsp peanut butter.

Source: Calorie Counter