Breakfast Diet Recipes


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Breakfast is one of the most imperative meals, providing people as much energy as required to start a day and boost for the whole day. Breakfast Diet Recipes helps to provide appropriate level on nutrition, vitamins and other minerals necessary for a good and prosperous health. Eating well is the only way to stay protected from various harmful and deadly diseases and Starting everyday with delicious and nutritious breakfast will be a great idea. One should prepare some easy and quick recipes because everyone has to rush to workplaces and the time is limited.

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Breakfast Diet Recipes

  1. 1. Breakfast Diet RecipesBreakfast could very well be the easiest and at the same time most difficult meal tocreate healthy recipes for. If you’re the type of person who just drinks multiple cupsof black coffee in the morning before the noontime meal, then you’re in for a treatbecause you’ll have to eat something more. But it you prefer the pancake towerslathered with butter, maple syrup and rashers of crisp bacon, then that’s a totallydifferent story!Breakfast without a doubt is the most important meal of the day. The term is derivedfrom literally ending an extended period of time that a body goes without food. Thehuman body after sleep will definitely need something to go on to perform optimallyuntil lunch time and this isn’t just a cup of coffee!Children’s growing bodies and developing brains require their morning meal morethan adults because their bodies and minds are in the stage of development andgrowth. Depriving them of a healthy breakfast will surely do harm in the long run.Healthy. low calorie breakfast fare sometimes don’t even require a recipe. A freshfruit plate, preferably organic, is a perfect example of morning fare. Go for what’s inseason to optimize nutrient content, flavor and lowest cost. Don’t go overboard andeat too much since fruit though natural and nutrient rich still has sugars which couldbe an issue for diabetics if taken in excess.Imagine a breakfast banana split? Takes a minute to prepare but gives lots ofvitamins, minerals and fiber. Just cut up some kiwi, oranges segments and a bananaand serve like in a nice glass dish (without ice cream of course).Alternatively, eat fruits as part of other items on your morning plate or incorporate itin your drink. Breakfast smoothies are perfect for those who do not have the appetitefor something solid early in the day after they wake up (and have to go off to workbefore hunger develops). Chuck your favorite fresh and/or frozen fruit in a blenderand whiz up with some water and ice, sweeten with a low glycemic sweetener likeagave nectar and increase protein and calcium by adding Greek yoghurt and voila!Power up your smoothie with super foods like blueberries, hemp, or flax seeds for anadded kick. Vegan? No worries! Use soymilk, coconut water or nut milks instead!
  2. 2. Don’t think too much of making your morning fare diet-friendly. Simply reduce thoseitems which you know are excessively high in fat and sugar and increase high-fiberoptions.Burgundy EggsThis recipe will teach you how to make Eggs a la Bourgonnaise. It is a quick and easyrecipe to make. Egg is an absolutely nourishing and tasty breakfast recipe to start theday with. The flavour of the eggs, mushrooms and oregano makes them tastesensational. For great flavour try and use the freshest best eggs you can find. Enjoy allthe different flavours from the mushrooms.Servings: 4Preparation Time: 45 minutesCooking Time: 45 minutesRecommended Wine:Chateau-Cornac Cotes du Rhone rouge corseIngredients:8 eggs, 3 1/2 oz. butter, 1 pint red wine, 4 carrots, 2 chopped shallots, 1 glass winevinegar, salt, pepper, chopped chives, 4 onions, 1/4 lb. salted baconPreparation Instructions:Mince the onions. Crystallize them very slowly in butter until a thick sauce is obtained.Strain and set aside. Flambé the wine and reduce it. Place the shallots in this reductionand reduce it by half again. Cook carrots in salted water for about 30 minutes. Drainthem and puree. Incorporate the reduced red wine into the carrot puree. Salt andpepper, then set aside. Heat 2 pints of water with vinegar. Break the eggs separately ina saucer, so the egg yolk will not be spoiled. Place the eggs into the vinegar water.Cook for about 3 minutes after the mixture turns to a boil. Take the eggs out and dryon a piece of linen. If the eggs explode, the water is not warm enough or there is notsufficient vinegar. Cut the salted bacon into squares. Sauté. Place the sauce in aconcave dish. Place the onion compote in the middle. Lay 2 eggs per person on thedish and sprinkle with the chopped chives.
  3. 3. Eggs with fresh mushroomsThis recipe will teach you how to make Egg and Mushrooms. It is a quick and easyrecipe to make. Egg and Mushrooms is an absolutely nourishing and tasty breakfastrecipe to start the day with. The flavor of the eggs, mushrooms and oregano makesthem taste sensational. For great flavor try and use the freshest best eggs you canfind. Enjoy all the different flavors from the mushrooms.Servings: 4Preparation Time: 10 minutesCooking Time10 minutesRecommended Wine: Vouvray sec tendre 1989 de Bernard Fouquet a VouvrayIngredients:8 fresh eggs, 1/4 cup white alcohol vinegar, 1 lbs. Paris mushrooms, ¾ cup olive oil, 1small bunch of chives, sea salt, pepperPreparation Instructions:Poaching the eggs: Boil 8 ½ cups water in a large saucepan and add vinegar. Do notsalt the water. Break the eggs over a saucer and glide them, one by one, into theboiling water. Eggs must stay supple. Cooking the mushrooms: Pour 1/4 cup olive oil ina pan and add the cut mushrooms. Heat gently. Salt and pepper. Serving: Place 2 eggson each warm dish. Cover with mushrooms and sprinkle with 4 tablespoons mincedchives. Pour the rest of the oil over each egg. Add a few grains of salt. Cut the eggs, sothat the egg yolk flows over the dish.
  4. 4. Truffle OmeletteThis is a classic recipe, extremely simple and perfect for supper on the day youmanage to buy – or find – your first fresh truffle. Truffles have a pungent aroma thatpermeates the eggs beautifully, even through the shells. Therefore if you plan to makeomelets, store your truffle with your eggs; even a few hours of this treatment willmake a difference to the flavour of the finished dish. Make sure your eggs are freshand treat them lightly, don’t beat them into submission, just a gentle whisk with a forkwill do.Servings: 4Preparation Time: 15 minutesCooking Time: 15 minutesRecommended Wine: Hermitage rougeIngredients:2/3 oz. truffles + 1 oz. truffle skin (or use forest mushrooms instead), 16 eggs, 1 smallbaguette loaf for the breadcrumbs, 2 garlic cloves, 1 1/4 cups Xeres vinegar, peanutoil, 1 curly endive, pepper, saltPreparation Instructions:Prepare the curly endive and the vinaigrette with the Xeres vinegar and peanut oil. Stirwell and place the salad with the vinaigrette on the serving dish and set aside. Placethe breadcrumbs into garlic to flavor them. Break the eggs in a mixing bowl. 4 eggs aresufficient for one person. Add the truffle skin and some salt. Lightly beat the eggs untilfoamy. Heat the pan with some oil and butter. Allow it to brown slightly. The omeletmust cook very fast. A chef’s trick: Hit the pan lightly with the palm of your hand, thus,making the omelet not stick to the pan. Place the truffle on the omelet and serve.OTHER TASKS:chocolate milk energy drinkcajun chicken wikicoffea arabica treepinoy hamburger recipecoffee producing nations