The breakfast is one of the most important meals of the day. Children need healthy fuel
To concentrate and learn in school. Protein and good fats are important to
Brain Health.
Almost all breakfast cereals are very high in sugar and carbohydrates and almost all
Contain processed grains that can make your child unable to focus or sit still in
The school.
1 cup pineapple (or use frozen ice pineapple and omitted).
Handful of spinach
1 cup of ice
The water as needed for the texture
Avocado chocolate milkshake 290 cal 10gm protein
Ingredients
1 large banana (peeled and chopped, and frozen)
1 Hass Avocado (peeled and chopped, and frozen)
1 and 1/2 cup of almond milk unsweetened vanilla
1 tablespoon of Chocolate Protein Powder
2 tablespoons of cocoa powder
2 tablespoons of almond butter
The seeds with a spoon. Remove meat with a spoon. Place chopped
Banana and avocado in a ziplock bag and freeze.
In a blender, combine frozen, avocado, banana and almond milk. Blend at high speed
Speed for 1-2 minutes until completely combined and creamy. Add in the protein powder,
Cocoa powder and almond butter, and another splash of milk. Discard
Sides of the blender if necessary. Blend at high speed for another 1-2 minutes
Until everything is fully combined, smooth and creamy. Add more desired milk
Coherence if necessary.
Pour into glasses and serve immediately.
1/2 cup chopped fresh pineapple
⅓ of a frozen peeled ripe banana
4 small ice cubes
The maternal milk yogurt as the almond, coconut, the pea
The seeds of flax or chia Goji Berry
Acai Powder Hempseed
Kefir matcha.
The coconut water Kale
Maca
1/2 small apple - peeled or ½ cup applesauce
1 package of Stevia
1 teaspoon of cinnamon
1 teaspoon of vanilla extract (add to mashed apples)
2. Add the fruit in a blender along with the vanilla and blend until smooth
3. Add the yogurt, stevia, and cinnamon and mix until well blended
Be creative with your ingredients! Ideas: grated coconut, fruits slivered almonds,
The seeds of flax, granola.
1 spoonful of unsweetened cocoa powder
1 package of stevia
Stir until well mixed.
4 cups of berries (raspberries, strawberries, blueberries,
Blackberries)
2 tablespoons of hemp hearts (available in the natural section of most of the
Supermarkets in a variety of brands)
20 whole almonds, toasted and chopped
1/4 cup of cooked quinoa
Ingredients in another bowl and stir to combine. Sprinkle the mixture
On each of the four bowls and serve.
• 2 tablespoons extra virgin olive oil
• 1 1/4 cups of grape tomatoes, halved
• 1 great shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/8 teaspoon of crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh basil leaves
• 4 large eggs, at room temperature
• 4-inch) 10 (whole wheat tortillas
• 1/4 cup of store-bought plain hummus
Chop the kale rudely into pieces of 1 inch. It will be as if there is a
A lot of kale but will cook decrease considerably.
2. Heat the oil in a large skillet over medium heat. Add the
Tomatoes, shallots, garlic, thyme and pepper flakes, if used.
Sauté until the tomatoes and shallot to soften, about 4 minutes. Add the
Kale and sprinkle with salt and pepper. Balanced with wood 2
Spoons until the Kale wilts but is still bright green, about 2 minutes.
Add the basil. Remove from the heat.
3. Fill a large saucepan with enough water to measure 2 inches in depth.
Bring the water to a boil over high heat. Break each egg in a
Separate cup of tea. Turn off the heat under the pan. Immediately
Slide each egg from his seat in a different part of the water (the
The Whites will be extended). Let stand until the white eggs are laid down and
The buds are still very soft to the touch, 3 to 4 minutes.
4. In the meantime, using tongs, toast each tortilla directly over high heat until
Beginning to blacken in spots, about 15 seconds on each side. Put the
Heat the tortillas in plates. Pour 1 tablespoon of hummus on each
The tortilla and spread to cover, leaving a border of 1 inch. Divide the kale
The mixture on the mashed chickpeas.
5. Using a slotted spoon, lift each egg in water, cleaning out excess
The liquid from the bottom of the bucket with paper towels. Put the eggs
At the top of the Kale. Cleft of the yolks and press down on the eggs a little for the
The buds begin to run (this will make it easier to eat). Fold up the
The bottom of each tortilla and then fold in the sides leaving the wrap
Open at the top. Serve.
To concentrate and learn in school. Protein and good fats are important to
Brain Health.
Almost all breakfast cereals are very high in sugar and carbohydrates and almost all
Contain processed grains that can make your child unable to focus or sit still in
The school.
Healthy Recipes for quick breakfast
Avocado Pineapple Smoothie 316 cal 5 grams of proteinIngredients
1 half of chopped avocado &1 cup pineapple (or use frozen ice pineapple and omitted).
Handful of spinach
1 cup of ice
The water as needed for the texture
Directions
Mix until all ingredients are well-mixed and ice is gone.Avocado chocolate milkshake 290 cal 10gm protein
Ingredients
1 large banana (peeled and chopped, and frozen)
1 Hass Avocado (peeled and chopped, and frozen)
1 and 1/2 cup of almond milk unsweetened vanilla
1 tablespoon of Chocolate Protein Powder
2 tablespoons of cocoa powder
2 tablespoons of almond butter
Instructions
Prep ahead of time. Peel and chop the bananas. Cut Avocado in half and drainThe seeds with a spoon. Remove meat with a spoon. Place chopped
Banana and avocado in a ziplock bag and freeze.
In a blender, combine frozen, avocado, banana and almond milk. Blend at high speed
Speed for 1-2 minutes until completely combined and creamy. Add in the protein powder,
Cocoa powder and almond butter, and another splash of milk. Discard
Sides of the blender if necessary. Blend at high speed for another 1-2 minutes
Until everything is fully combined, smooth and creamy. Add more desired milk
Coherence if necessary.
Pour into glasses and serve immediately.
Pineapple Banana Smoothie 200 cal, protein 9.7Gm
Ingredients
Vanilla ½ cup of Greek Yogurt Greek yogurt or normal1/2 cup chopped fresh pineapple
⅓ of a frozen peeled ripe banana
4 small ice cubes
Directions
Combine all ingredients in a blender. Mix until the ice has disappeared.Optional items to add to smoothies:
The dust of the protein collagen powderThe maternal milk yogurt as the almond, coconut, the pea
The seeds of flax or chia Goji Berry
Acai Powder Hempseed
Kefir matcha.
The coconut water Kale
Maca
Apple Cinnamon yogurt
1 cup of Greek Yogurt low in fat than normal1/2 small apple - peeled or ½ cup applesauce
1 package of Stevia
1 teaspoon of cinnamon
1 teaspoon of vanilla extract (add to mashed apples)
Steps
1. Cut the apple2. Add the fruit in a blender along with the vanilla and blend until smooth
3. Add the yogurt, stevia, and cinnamon and mix until well blended
Be creative with your ingredients! Ideas: grated coconut, fruits slivered almonds,
The seeds of flax, granola.
Greek yogurt chocolate pudding 74 CALS.
6 ounces of fat-free yogurt1 spoonful of unsweetened cocoa powder
1 package of stevia
Stir until well mixed.
Breakfast bowl with quinoa and berries
Ingredients4 cups of berries (raspberries, strawberries, blueberries,
Blackberries)
2 tablespoons of hemp hearts (available in the natural section of most of the
Supermarkets in a variety of brands)
20 whole almonds, toasted and chopped
1/4 cup of cooked quinoa
Preparation
Divide the berries equally among four bowls. Place the remainingIngredients in another bowl and stir to combine. Sprinkle the mixture
On each of the four bowls and serve.
Egg, chard, tomato breakfast wrap with Hummus
Ingredients
• 5 leaves of chard• 2 tablespoons extra virgin olive oil
• 1 1/4 cups of grape tomatoes, halved
• 1 great shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/8 teaspoon of crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh basil leaves
• 4 large eggs, at room temperature
• 4-inch) 10 (whole wheat tortillas
• 1/4 cup of store-bought plain hummus
Preparation
1. Cut and discard the stem from the center of each curled leaf.Chop the kale rudely into pieces of 1 inch. It will be as if there is a
A lot of kale but will cook decrease considerably.
2. Heat the oil in a large skillet over medium heat. Add the
Tomatoes, shallots, garlic, thyme and pepper flakes, if used.
Sauté until the tomatoes and shallot to soften, about 4 minutes. Add the
Kale and sprinkle with salt and pepper. Balanced with wood 2
Spoons until the Kale wilts but is still bright green, about 2 minutes.
Add the basil. Remove from the heat.
3. Fill a large saucepan with enough water to measure 2 inches in depth.
Bring the water to a boil over high heat. Break each egg in a
Separate cup of tea. Turn off the heat under the pan. Immediately
Slide each egg from his seat in a different part of the water (the
The Whites will be extended). Let stand until the white eggs are laid down and
The buds are still very soft to the touch, 3 to 4 minutes.
4. In the meantime, using tongs, toast each tortilla directly over high heat until
Beginning to blacken in spots, about 15 seconds on each side. Put the
Heat the tortillas in plates. Pour 1 tablespoon of hummus on each
The tortilla and spread to cover, leaving a border of 1 inch. Divide the kale
The mixture on the mashed chickpeas.
5. Using a slotted spoon, lift each egg in water, cleaning out excess
The liquid from the bottom of the bucket with paper towels. Put the eggs
At the top of the Kale. Cleft of the yolks and press down on the eggs a little for the
The buds begin to run (this will make it easier to eat). Fold up the
The bottom of each tortilla and then fold in the sides leaving the wrap
Open at the top. Serve.
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