power breakfast for allday energy
Last Updated : GMT 06:49:16
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Arab Today, arab today
Last Updated : GMT 06:49:16
Arab Today, arab today

Power breakfast for all-day energy

Arab Today, arab today

Arab Today, arab today Power breakfast for all-day energy

The spinach frittata
Muscat - Arab Today

This simple cauliflower breakfast recipe is sure to kick start your day with taste and goodness. Try the cauliflower latkes. The spinach frittata is a perfect breakfast option that’s not just delicious but healthy too. A tasty frittata made with spinach, garlic and loaded with cheese. Quinoa is very healthy. This simple porridge of quinoa gives you a nutrient boost to start the day.

CAULIFLOWER LATKES 

This simple cauliflower breakfast recipe is sure to kick start your day with taste and goodness.

Ingredients

• 1 large cauliflower (about 2 pounds)

• Salt

• 6 to 7 tablespoons vegetable oil

• 1 medium onion, finely chopped

• 6 tablespoons unseasoned bread crumbs

• 2 large eggs

• Freshly ground pepper

Preparation

Cook cauliflower in an uncovered pot of boiling salted water over high heat for about 12 minutes or until very tender. Meanwhile, heat 2 tablespoons oil in large heavy skillet, add onion and cook over medium-low heat until soft and golden brown, about ten minutes.

Drain cauliflower well and mash with a fork or blend in a food processor. There should still be pieces of cauliflower, but not large ones. Add breadcrumbs, eggs, fried onion, and salt and pepper. Wipe your skillet down, add 4 tablespoons oil until hot. Take 1 heaping tablespoonful of cauliflower mixture in your hand, and roll it into a ball. Flatten it to a cake about 1/2-inch thick. Place cauliflower patty in pan. Make 4 or 5 more cakes and add them. Fry over medium heat for about 3 minutes on each side or until brown. Turn carefully with a wide pancake turner. Drain on paper towel. Add more oil if pan becomes dry. Serve plain or with sour cream.

BLUEBERRIES AND LEMON CREAM

Get ready to wow your tastebuds with this easy breakfast that’s loaded with the goodness of yoghurt and blueberries.

Ingredients

• 115g reduced-fat cream cheese,

• 3/4 cup low-fat vanilla yoghurt (plain yoghurt will do)

• 1 teaspoon honey

• 2 teaspoons freshly grated lemon zest

• 2 cups fresh blueberries

Preparation

Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yoghurt and add to the bowl along with honey. Using an electric mixer, beat the mixture at high speed until light and creamy. Stir in the lemon zest.

Finally, layer the lemon cream and blueberries in dessert dishes and garnish with extra zest or chopped mint leaves.

BREAKFAST QUINOA BOWLS

This simple porridge gives you a nutrient boost to start the day. For ease, cook the quinoa the night before so it’s ready to pop right into the pan.

Ingredients

1 cup cooked quinoa

1 cup milk

1 tablespoon raisins

1 teaspoon cinnamon

1 teaspoon honey

Preparation

In a small saucepan over medium heat, bring quinoa, milk, raisins, cinnamon, and honey to boil; reduce heat and simmer, stirring often, until about half of the milk is absorbed, about 5 minutes. Serve hot.

SPINACH FRITTATA

A tasty frittata made with spinach, garlic and loaded with cheese. This is a perfect breakfast option that’s not just delicious but healthy too.

Ingredients

• Spinach leaves (about 2 bunches), thoroughly cleaned

• 9 large eggs

• 2 tablespoons milk

• 1/3 cup grated Parmesan cheese

•Tomatoes, about 2 tablespoons chopped

• Salt and freshly ground pepper

• 2 tablespoon olive oil

• 1 medium onion, chopped (about 1 cup)

• 1 large clove garlic, minced

Preparation

Preheat oven to 250°C. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple of minutes. Drain water and rinse with cold water. Then chop and set aside. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in tomatoes, and sprinkle with salt and pepper. Set aside. Sauté onions in olive oil in a skillet, until translucent, about 4-5 minutes on medium heat. Add the garlic and cook a minute further. Mix the cooked chopped spinach in with the onions and garlic. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.

MOCHA BANANA BREAKFAST SMOOTHIE

Blend together these handful of ingredients for a wholesome smoothie with a little scoop of coffee to jump start your day.

Ingredients

• 1 cup oats

• 1 cup plus 1/2 cup milk, divided

• 1 banana, cut into chunks

• 1/4 cup vanilla or plain yoghurt

• 1-1/2 tablespoons cocoa powder

• 1 tablespoon coffee powder

• 1 cup ice

Preparation

In small bowl or jar, stir together oats and 1 cup milk. Cover and refrigerate overnight. In a blender, combine oat mixture, remaining 1/2 cup milk, banana, yoghurt, cocoa powder, and coffee powder and blend until smooth. Add ice and blend until smooth.

MASALA FRENCH TOAST

Masala French Toast is a delicious and quick to make breakfast recipe. The addition of onion, tomatoes and green chilies for the topping give this French toast a fantastic twist.

Ingredients

• 1 small onion, finely chopped

• 1 small tomato, finely chopped

• 1 green chili, finely chopped

• 4 slices of whole wheat bread

• 2 eggs

• 1/4 teaspoon red chili powder

• Salt and black pepper to taste

• 4 tablespoons butter

• 1/4 cup milk

• For the masala topping

• 1 teaspoon chaat masala

• Small bunch of coriander leaves, finely chopped

Preparation

To prepare the Masala French Toast, first make the topping by chopping the onion, tomato, and green chili. Keep it aside in a bowl. Next cut each slice of bread diagonally into two triangles and keep aside. In a deep and wide bowl whisk the eggs along with red chili powder, salt, and black pepper for few minutes or till combined well. Heat butter in a skillet over medium heat. Dip one triangle of bread in the egg mixture until it’s evenly coated. Using a slotted spoon transfer the egg coated bread slice to the preheated skillet. Cook until evenly browned on both the sides, by flipping over alternatively. Once well toasted, transfer the French Toast to a wire rack. Cook the remaining bread slices the similar way. Once all the toasts are cooked, arrange them in a serving platter. Place equal amount of onion mixture on each French toast. Garnish with chopped coriander leaves and finally sprinkle chaat masala on the top.

Source :Times Of Oman

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