7 Healthy Breakfast Recipes for Every Day of the Week - Rivertea Blog
Monica Munteanu | On 01, Jul 2013
Breakfast is the most important meal of the day. But with our busy and hectic schedule, we often have a tendency to skip it or grab something to nibble on in the car on the way to the office. Sometimes we forget to eat, and sometimes we just grow tired of the same old milk and cereal or classic omlette.
Breakfast should be more than just a meal to cure our hunger, it can mean a great start to a wonderful day and it’s more than just grabbing a bite to eat. There are numerous ways to experiment with breakfast foods, but to start you off we’ve made the menu for an entire week, one day at a time, with appetizing and easy to make recipes. Enjoy!
Monday – Banana Oat Pancakes
Start the week with a delicious, heavy meal that will keep you full until lunch.
- 1-1/3 cups all-purpose flour
- 3/4 cup old-fashioned oats
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1-1/3 cups milk
- 1 cup mashed ripe banana
- 2 tablespoons canola oil
- Maple syrup
In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.
Tuesday – Breakfast Custard
A quick breakfast that your family will enjoy!
- 4 eggs, lightly beaten
- 2 tablespoons butter, melted
- 1 cup milk
- 1 teaspoon cornstarch
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- Dash pepper
- 1/2 cup shredded cheddar cheese
In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups.
Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted near the center comes out clean.
Wednesday – Fresh fruit salad with honey vanilla yogurt
What better way to start a day then with a refreshing and nutritious dish?
- 2 cups plain yogurt
- 2 tablespoons good honey
- 1/2 teaspoon pure vanilla extract
- Seeds scraped from 1/2 vanilla bean
- optional 1/2 orange
- juiced 1 banana
- sliced 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- 1 pint fresh strawberries hulled and cut in half
- 1 bunch seedless green grapes, halved
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.
Thursday – Crispy French Toast
This classic breakfast recipe will make you think it’s already the weekend.
- 8 thick slices of french bread
- 5 eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 4-5 cups breakfast cereal (I used Honey Bunches of Oats)
- oil for cooking
Start by crushing up the cereal. You can do this by placing all the cereal in a Ziplock bag, sealing and crushing with your hands. Lay the crushed cereal out on a plate. In a bowl combine the eggs, milk, extract and cinnamon and whisk to combine. Heat a pan over medium/high heat and melt a few tablespoons of butter and/or oil (I like to use a combination of the two for this recipe).
Dip each side of the bread in the egg mixture, then dip the soaked bread in the cereal. Shake off an excess cereal and place the bread in the hot pan. Use your spatula to gently press the bread into the pan, helping it cook the centers of each slice. Once it’s ready (2-3 minutes) flip and cook the other side. Adjust your heat if you notice your cereal getting too toasted before the egg cooks. Repeat with all the slices. Serve hot with maple syrup and fresh fruit.
Friday – Scrambled eggs with smoked salmon
End the working week with a breakfast for kings.
- 1/4 pound sliced smoked salmon
- 12 eggs
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 12 to 15 blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon.
Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
Saturday – Egg and Cheese Sandwhich
Indulge yourself during the weekend with this quick sandwhich recipe. Goes great with a strawberry smoothie.
- 4 eggs and 4 egg whites
- 1/4 cup minced chives
- 1/4 cup minced parsley
- 4 whole-wheat English muffins
- 4 1/2-inch round slices Canadian bacon
- 1 large beefsteak tomato, sliced into 1/2-inch thick slices
Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side.
Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.
Sunday – Golden Raisin Oat Bran Muffins
Something sweet to end the week on a high note!
- 2 cups all-purpose flour
- 3/4 cup oat bran
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup well-shaken buttermilk
- 1/3 cup mild honey
- 1/2 stick unsalted butter, melted and cooled
- 2 large eggs
- 1 cup golden raisins
Preheat oven to 375°F with rack in middle. Butter muffin pan.
Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
In a separate bowl, whisk together buttermilk, honey, butter, and eggs. Add to dry ingredients along with raisins and stir until just combined.
Divide butter among muffin cups. Bake until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool.
There’s nothing like starting the day with a full, delicious plate. Put on your chef’s hat and have an amazing week. Bon apetit!
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