10 Fat Burning Breakfast Recipes October 13 2014

 

We all want a good breakfast in the morning that is going to give your energy, keep you full until lunch time and taste great, right? These are my Top 10 Recipes that are going to keep your blood sugars stable, promote weight loss and build muscle whilst giving you the essential energy to work at your best in the morning.

The inspiration for these recipes came from our product range. They are all natural, healthy and most importantly, delicious ! One of the ingredients that you will find in our products is coconut!

Coconut is well known for promoting weight loss because of their short chain and medium chain saturated fatty acids which are your body’s most efficient sustainable source of energy whilst being high in fiber and packed full of electrolytes. This improves your body’s ability to diffuse nutrients from your cells and coconut is also well known for being anti-fungal, antibacterial and anti- vital!

So I challenge you this winter for 30 days. Alternate one our snacks for breakfast and then one of the following recipes below for the other. Show us your pictures, either your body transformation or simply just tell us how you feel throughout the morning!

The recipes below are designed to eat in seconds and be prepared in the shortest time possible giving you the essential nutritious breakfast you need in speedy time!

 

Chocolate Breakfast Smoothie

Serves: 1

Duration: 5 minutes

Ingredients

  • ½ Avocado
  • 1 frozen bananas
  • 2 TBSP unsweetened cocoa powder
  • 1 Tsp Chia Seeds
  • 1 TBSP Flaxseed (chocolate flavour best)
  • 200 ml coconut milk + extra water
  • 2 TBSP Honey

Instructions

  1. If you have unpeeled frozen bananas, then take the frozen bananas from the freezer and leave to thaw for 10 minutes before peeling (or cut the skin off with a paring knife).
  2. Place all the ingredients into a blender and blend well. 

 

Key Lime Pie Green Smoothie

Serves: 1

Duration: 5 minutes

Ingredients

  • 1 Lime
  • 1 Banana, frozen
  • 1 TBSP Chia Seeds
  • 1 TBSP Flaxseed
  • 200g Kale
  • 400ml Coconut Milk

Method

  1. Blend all the ingredients together until you get a smooth consistency
  2. Taste before serving, add Honey if needs to be sweeter  

 

Fresh Berry Smoothie

Serves: 1

Duration: 1

Ingredients

  • 200g Strawberries, frozen
  • ¼ Avocado
  • 200ml Coconut Milk
  • 1 TBSP Chia Seeds
  • Water, enough for desired consistency 

Method

  1. Blend all the ingredients together until you get a smooth consistency
  2. Taste before serving, add Honey if needs to be sweeter 

 

2 in 1 Grain Free Muesli/Porridge

Serves: 8 x 150g servings

Duration: 2 minutes

Ingredients

Method

  1. Assemble all the in ingredients into an airtight container
  2. Recommend serving with fruit, coconut milk/yoghurt, almond milk
  3. To make a more porridge texture add more chia seeds
  4. If on a cold day, add milk and warm in the microwave for 1-2minutes 

 

Flaxseed Porridge

Serves: 1

Duration: 3 minutes

Ingredients

  • 3 TBSP Ground Flaxseed
  • 1 scoop Protein powder
  • 1 TBSP Coconut oil
  • 1/2-1 teaspoon ground cinnamon
  • 300ml boiling water, or hot almond or coconut milk added slowly,
  • 1 TBSP Honey or Coconut Palm Sugar

Methods

  1. Combine all dry ingredients in a small bowl.
  2. Add your oil/butter.
  3. Very slowly pour in the boiling water, stirring as you do, you really won't need much.
  4. Keep pouring and stirring until you reach your desired consistency - it'll take about 20 seconds!
  5. Sprinkle with chopped nuts, berries, fruits for variant 

 

Cinnamon Crunch Squares Cereal

Serves: six 120 grams servings

Duration: 30 minutes

Ingredients

  • 120g milled flax seed
  • 120g hulled hemp seeds
  • 2 TBSP ground cinnamon
  • 120ml apple juice
  • 1 TBSP coconut oil

Method

  1. Combine the dry ingredients in a Magic Bullet, blender or food processor. 
  2. Add the apple juice and coconut oil and process until fully combined and mostly smooth. 
  3. Spread the batter out on a parchment lined cookie sheet until nice and thin – about 1/16 of an inch thick. 
  4. Bake in a preheated 165 degrees C oven for 15 minutes. 
  5. Lower the heat to 120 degrees C and bake for another 10 minutes.
  6. Remove from the oven and using a pizza cutter or knife, cut into squares about the size of the keys on your computer keyboard.
  7. Turn off the oven and put the cereal back inside for about an hour, or until it’s crisp and breaks easily.  If it’s still soft, keep in the oven until completely dried out and crisp. 

 

Smoked Salmon & Scrambled Eggs

Serves 1:

Duration: 10 minutes

Ingredients

  • 30 g Coconut Oil, plus a little extra for spreading
  • 3 large free-range eggs
  • 1 Tsp ground black pepper
  • 2 slices smoked salmon
  • 1 lemon, quartered
  • Handful fresh coriander

Method

  1. Melt the butter in a small saucepan over a moderate heat until it's foaming.
  2. Whisk the eggs in a bowl and add to the saucepan.
  3. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still a quite runny egg.
  4. Add the salmon and mix into the eggs
  5. Serve immediately garnish with lemon wedges and fresh coriander.

 

Salmon Risotto Leftovers

Serves: 1

Duration: 3 minutes

Ingredients

  • 150g Leftover cooked Salmon
  • 150g Leftover Caul-rice
  • 150g Green Vegetables, roughly chopped
  • 1 TBSP Mixed Herbs and Black Pepper and/or Ground Ginger 

Method

  1. Mixed all the ingredients together
  2. Serve cold or microwave for 2-3minutes in the microwave
  3. Garnish with Fresh Coriander and Pomegranate Seeds 

 

Bacon Tomato Basil Quiche

Serves: 4

Duration: 50 minutes

Ingredients

  • 10 Large Eggs
  • 5 Slices of Bacon
  • 1 Red Onion, diced
  • 400g Spinach
  • 2 Ripe Tomatoes
  • 3 Tsp Mustard
  • Handful of Basil
  • 1 TBSP Olive Oil
  • Black Pepper and Mixed Herbs to Taste 

Method

  1. Recommend making this the night before and eating cold in the morning
  2. Pre-heat the oven to 160 Degrees C Fan
  3. Whisk the eggs and mustard to taste in a bowl
  4. Heat the olive oil in an ovenproof frying pan over a medium heat
  5. Cook the bacon and onions until they are both golden. This may take around 5 – 6 minutes
  6. Add the spinach and cook until it has reduced in size. This may take around 1 -2 minutes
  7. Pour in the egg mixture into the pan and place the tomatoes on top
  8. Transfer the pan to the oven to bake for around 30 minutes but best check after 20 minutes to see if the quiche has turned a nice golden colour
  9. Remove from the oven and transfer to a plate and garnish with fresh basil
  10. Serve immediately or once cooled, cling film and eat cold in the morning

 

Omelette on the Go

Serves: 1

Duration: 10 minutes

Ingredients

  • 1 TBSP Coconut Oil divided
  • 1/2 small Red Onion, roughly chopped
  • 1 Green Pepper, roughly chopped
  • 4 Cherry Tomatoes, halved
  • 3 Eggs
  • 3/4 teaspoon Black Pepper

Method

  1. Mix well all the ingredients into azip-sealedd plastic bag
  2. Place the bag into boiling water and leave for 10 minutes
  3. Take out of the bag and place into tin foil and wrap around your omelette
  4. Run out of the door to your busy day at work!

 

 

Author: Charleh Dickinson

Founder & MD of Designed2Eat
Food Marketing Management Graduate at Sheffield Hallam University

Digital Marketing Manager & Food Photographer for KUB Ltd 

Read more on the BBC: http://www.bbc.co.uk/news/business-34774965
Watch more via SHU: https://www.youtube.com/watch?v=A3u1JbX5_4o