3 Healthy Breakfast Recipes That Honestly Anyone Can Nail - Women's Health

3 Healthy Breakfast Recipes That Honestly Anyone Can Nail

Forget your sad scrambled eggs and try these instead.

by | Sep 27, 2021

We all know eating breakfast is important. But why? Because it’s best to front-load your caloric intake by eating more food in the first half of your day. This way, your body will be burning those calories all day before hitting the hay (your metabolism slows down while you sleep). Skipping breakfast also ups your chances of snacking later in the day to make up for those missed morning calories.

So, eating breakfast is important, but what you eat for breakfast matters too. Think a balance of protein, fat, and fibre.

Not sure where to start? Kelsi Boocock, the name behind instagram page @healthykelsii and newly published book Healthy Kelsi, has shared with us three of her healthy and delicious breakfast recipes to make your next morning the best one yet.

Scroll through the recipes below.

Fruit Salad Breakfast Muffins

“These are a really good to grab on the go if you’re heading to work or as a post-gym snack. The fruity flavours add that sweetness and the oats keep you full for hours.”

Serves 10

Time 40

  • 1 Tbsp coconut oil, melted
  • 1 apple, grated
  • 2 bananas, chopped
  • 10 medjool dates, pitted and chopped
  • 1⁄3 cup maple syrup or honey 2 cups gluten-free oat flour 1 1⁄2 cups almond meal
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1⁄2 tsp baking powder
  • Pinch of salt
  • 1⁄2 cup water 

Preheat oven to 180°C and grease 10 holes of a muffin tray with coconut oil.

In a medium-sized bowl, combine apple, bananas, dates and maple syrup or honey, and mix thoroughly.

Place the oat flour, almond meal, cinnamon, baking soda, baking powder and salt in a bowl, and mix together.

Add the wet ingredients to the dry, slowly adding the water and mixing until combined. Spoon the mixture into the muffin tray and bake for 25 minutes until golden.

Hot Tip: you can substitute whatever fruit you have handy – pear instead of the apples, berries instead of the dates ect.

Coconut Cakes

“This is my interpretation of a traditional Javanese sweet snack. I had these cakes for the first time in Bali when I was 12 and I’ve been hooked ever since! This recipe is even easier than a pancake as well as being gluten- and nut-free.”

Minutes 40

Serves 2

  • 1 1⁄2 cups rice flour
  • 1 1⁄2 cups desiccated coconut
  • 2 Tbsp coconut sugar
  • 1⁄4 tsp baking soda
  • 400 ml can coconut milk
  • Pinch of salt
  • 1 Tbsp coconut oil
  • To Serve: fresh fruit, Maple Syrup, Coconut yoghurt

In a medium-sized bowl, mix together rice flour, coconut, coconut sugar, baking soda, coconut milk and salt. The mixture should be quite thick and sticky.

Add coconut oil to a pan over a medium heat. Add spoonfuls of mixture to the pan to create small pancakes. Use a round cookie cutter in the pan to create perfect circles, if you prefer, by placing around 1 heaped tablespoon of mixture inside.

Cook for around 2 minutes each side. Serve with fresh fruit, maple syrup and coconut yoghurt.

Kumara Pancake Stack

“These pancakes have a crispy, caramelised outside and creamy, sweet interior. It also has a sneaky vegetable in there which makes them the perfect start to your day.

Serves 4 (makes 10-12 pancakes)

Minutes  30

  • 1 small kumara (sweet potato), around 150g, peeled and roughly chopped
  • 1 Tbsp flaxmeal
  • 1 Tbsp apple cider vinegar
  • 11⁄2 cups plant milk
  • 1 cup wholemeal flour (buckwheat flour for GF option)
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda

Precook kumara (sweet potato) either by steaming or boiling it.

In a medium-sized bowl, add the flaxmeal and apple cider vinegar to milk and leave for 5 minutes until it curdles.

Once the kumara is soft, transfer to a bowl and mash until combined. Add the milk mixture along with the wholemeal flour, baking powder and baking soda and mix together.

Heat a pan over medium–high heat and add around 2–3 Tbsp of the pancake mixture and cook until bubbles form, then flip. Once pancakes are done, transfer to the oven to keep warm.

Top with Rich Chocolate Sauce and fresh berries.

By Nikolina Ilic

Nikolina is the new web-obsessed Digital Editor at Men's and Women's Health, responsible for all things social media and .com. A lover of boxing, she has a mean punch inside and out of the ring. She was previously a Digital Editor at GQ and Vogue magazine.

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