Any healthy recipes for breakfast?

My pledge is to eat healthier, by eating breakfast, stop drinking soda, drink more water, and stop eating junk food. With the help of you guys and girls, I can find great recipes to help me with my pledge. Thanks for your time and your answers.Any healthy recipes for breakfast?
Best of the Best Blueberry Muffins


* 1/2 cup unsalted butter


* 1 1/4 cups white sugar


* 1/2 teaspoon salt


* 2 eggs


* 2 cups all-purpose flour, divided


* 2 teaspoons baking powder


* 1/2 cup buttermilk


* 1 pint fresh blueberries - rinsed, drained and patted dry


* 2 tablespoons white sugar


1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.


2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.


3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.


http://allrecipes.com/Recipe/Best-of-the鈥?/a>





Granola Yogurt Cups


1 Granola Bar


1 Cup Low-Fat Yogurt


4 Strawberries


Half A Banana


Chop up Granola Bar into small pieces. Dice Bananas and Strawberries. Pour Yogurt into small bowl, and sprinkle Strawberries and Bananas into Yogurt. Then sprinkle Granola pieces over mixture. Eat with spoon.





You can also place a piece of Deli Honey Roasted Turkey onto a small pan, and crack an egg on top. When eggs are cooked, eat.





You can also eat Cinnamon Oatmeal with Berries of your choice, or Granola.





Orrr, for a nice, flat stomach, eat TONS of fruits until noon. Devour fruit. BREATHE fruits.Any healthy recipes for breakfast?
Vanilla Spice French Toast with Apple





Ingredients





1 egg plus 2 egg whites


1 teaspoon vanilla extract


Dash each of cinnamon and nutmeg


2 pieces whole-grain bread


1/2 medium apple, sliced





Make it: Whisk eggs, vanilla, and spices together. Dip bread into egg mixture. Spray skillet with cooking spray and saute bread on each side until brown (about 3 minutes). Top with apple slices.





Three-Cup Quick Start


Ingredients





1 cup whole-grain oat cereal


1 cup skim milk


1 cup blueberries





Santa Fe Egg Scramble


Ingredients





1 egg plus 2 egg whites


2 tablespoons canned green chilies, dried


2 tablespoons cheddar cheese


1 whole wheat tortilla, heated


1/2 grapefruit





Make it: In a pan over medium heat, scramble eggs, chilies, and cheese together. Once cooked, place egg mixture in tortilla and fold. Eat with grapefruit.





hope these help! Good luck!
Scrambled egg whites with veggies and silken tofu


Parfait with berries, cottage cheese or yogurt, and whole grain cereal


Breakfast sandwich with low fat cheese, egg whites, turkey bacon, tomato, and whole wheat english muffin or bread


Oatmeal with any add-ins of your choice (canned pumpkin, dried fruit, cinnamon, etc.)


Healthy breakfast cookie with dried fruit and oats


Healthy bran muffin
Scrambled eggs with lots of veggies mixed in like-green peppers, onions, mushrooms, things like that. Then add a glass of pure orange juice and some whole wheat toast..Mmmm, makes me hungry just thinking about it!





Try oatmeal too, add fruit to it and maybe a little brown sugar, yummy!





Good luck with your diet, and I hope this helped in some way!
Well what I eat every morning is oat meal with strawberries and cinnamon and for a drink I either drink Orange, or apple juice, coffee or tea. And after that I eat a orange.
Banana Mango smoothie with a teaspoon of ground flax seeds. Very delicious and very healthy!
Fruit is great in the morning. It's fresh, healthy, and fast.
HEALTHY, LOW GLYCEMIC, PROTEIN, FRUIT


PANCAKE





1 to 1-1/2 cups sourdough


1 omega-3 egg


4 oz egg whites (omega-3 enriched if possible)


1 cup flour (any kind, whole wheat, if desired)


1 cup 2% milk (or soymilk substitute)


12 grams whey protein (2 heaping tablespoons)


2 teaspoons baking powder


either 4 or 5 apples or peaches depending on size or 2 cups blueberries (frozen is ok if they're small)


1/2 teaspoon cinnamon (for apple pancakes only)





Recipe contains no butter, salt, omega-6 fat, or buttermilk. (zone friendly).





Separate the egg yolk and put in a large mixing bowl. Add milk, mix well. Mix in dry ingredients. Mix in sourdough. Fold in whipped egg white. Add the blueberries or chunky chopped fruit. If mixture is too thin, add a little more flour until mixture oozes slowly from a spoon.





Preheat a large skillet to just over 400掳F (205 to 210 degrees C).





Lightly grease using heart healthy olive oil. When oil causes a drop of water to skitter, add the pancakes and smooth out quickly so chunks are flattened out a little. And cook as with regular pancakes.





For topping, use sweetened fruit yogurt, maple syrup or add brown sugar and a teaspoon of vanilla to light sour cream until sweet to taste.





Enough for a family of 4 to 5. Submitted by: Chris Barry, Toronto, Canada








HEART HEALTHY MEDITERRANEAN SALAD





spinach leaves


olive oil


green squash


black olives


tomato (s)


dried Rosemary, oregano, thyme and Italian seasoning


garlic powder


black and red peppers


mozzarella cheese,grated


croutons





Cut Spinach Leaves into strips. Put in a bowl for a salad.





Mix together in a separate bowl olive oil, squash, olives, tomato, seasonings, and cheese.





Toss on salad. Refrigerate for 30-60 minutes or overnight.





Top with croutons and serve. Makes a quick, healthy salad!





Enjoy!!











SUPER HEALTHY SUPER AFFORDABLE CHICKEN


NOODLE SOUP





Equipment needed:





8 qt. stock/soup pot and cover


3 or 4 quart soup pot


ladle


cutting knife


cutting board





Ingredients:





1 whole chicken, cut up


3 12 oz. cans fat-free chicken broth


1 lb bag carrots


1 large onion


1 bunch celery


1 8 oz. package baby Portabella mushrooms


3 medium leaves kale


8 oz egg noodles


salt


freshly grated black pepper


1 bay leaf


陆 tsp chili powder


录 tsp coriander


crushed red pepper flakes, to taste





Beth's Comment: This is my super-affordable chicken noodle soup! The estimated cost of this entire meal is $15-20 depending on local grocery costs. This soup offers 10-15 servings, so 1 batch lasts almost an entire week of lunches and dinners for two people. The only downside is that the entire recipe takes about 6 hours to make. I usually make this soup two separate nights after work. This allows me to cook the chicken and chop all the vegetables one night. The second night, the broth is cool enough to skim off fat and finish off the soup.





Preparation:





1st Part: Fill an 8 quart stock pot slightly more thanhalf full with water. Add 1 12 oz can of chicken broth. Add a 陆 tsp of salt and 陆 tsp of pepper. Bring to a boil.





While waiting for the water to boil, wash chicken parts and trim off some skin and fat (not all of it, though).





Once the water is boiling, add bay leaf and washed chicken. Reduce to a low/medium simmer. Cover and simmer for 2-3 hours or until the meat on the chicken falls off bone very easily. Remove from heat.





Remove chicken from stock and allow to cool to the touch. Pick meat off the bones and discard skin, bones, and undesirable meat.





Strain stock pot to remove bay leaf and any remaining bones, etc.





Allow soup broth to cool, then refrigerate for about an hour. This will solidify the fat on top, allowing for easier removal. Skim fat off the top of the broth.





2nd Part: Wash all vegetables. Chop entire bag of carrots (without peeling the carrots of their skins, that鈥檚 the healthy part!). Chop 6-7 stalks of celery. Peel and chop entire onion. Chop entire package of portabella mushrooms. Chop kale leaves into manageable strips.





Return stock pot to burner. Add 2 cans of chicken broth (to boost the flavor). Bring stock to a high simmer. Add 1 tablespoon of salt, 1 teaspoon of black pepper, 陆 teaspoon of chili powder, and 录 teaspoon of coriander (add crushed red pepper flakes here if you like it with more bite). Add all chopped vegetables. Reduce to a low simmer for 2 hours.





When veggies and stock are almost done, take a 3 or 4 quart pot and fill with water. Bring to boil. Add 8 oz of egg noodles and salt to taste. Follow package directions for al dente pasta. Make sure to rinse noodles in cold water when they are done.





Once vegetables are finished simmering, add chicken and egg noodles. Continue to heat on low for 10 minutes to bring chicken and noodles up to temperature. Remove from heat and ENJOY!





Cook's Note and Variation: We substituted rubbed sage for the coriander and added 4 cloves of peeled and crushed garlic along with 2 tablespoons freshly ch