The best breakfasts

The most important meal of the day is breakfast. And it’s not for nothing, it is essential to activate your metabolism and the best of all is that, just because it is nutritious or healthy, it doesn’t have to be boring and tasteless. I leave you the best breakfasts  from this past week:

Eggs with spinach and feta cream

Ingredients

• 4 eggs
• 1 tablespoon olive oil
• 1 bunch of spinach
• 2 cloves of garlic, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Feta cheese sauce
• 1/4 cup crumbled feta cheese
• 1/4 cup low-fat Greek yogurt

Addresses

Add the olive oil to a skillet or frying pan over medium heat. Then, add the spinach, garlic, and half the salt and pepper. Sauté the spinach for two minutes. Then add the eggs and sprinkle with salt and the remaining pepper. Cook for two to three minutes until the egg whites are solid, but the yolks are still soft. Meanwhile, blend the feta cheese and yogurt in the blender. Serve the eggs and spinach with the creamy feta cheese sauce.

Dark Chocolate Pumpkin Oatmeal

Ingredients

• 1 cup of almond milk
• 1/2 cup of oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon unsweetened dark chocolate
• 1/2 cup puree pumpkin
• 2 tablespoons of honey
• 1 tablespoon dried cherries
• 1 tablespoon chopped almonds

Addresses

In a pot, boil the almond milk. Add the oats and lower the heat to a simmer. Continue cooking, stirring frequently, until the oats are cooked and all the liquids have been absorbed. Quickly stir in the cinnamon, nutmeg, cloves and chocolate until melted and distributed throughout. Mix the pumpkin and honey, stirring until combined with the oat flour. Pour into bowls and top with cherries and almonds.

Cinnamon Bread Pancakes

Ingredients

• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2/3 cup Greek yogurt
• 2 egg whites
• 2 tablespoons of honey
• 1 teaspoon vanilla extract
• 1/4 cup coconut milk
• 1 tablespoon of cinnamon

Instructions

In a small bowl, combine the flour, salt, and baking soda. In another bowl, mix the yogurt, egg whites, honey, vanilla and coconut milk. Gradually add flour milk to the yogurt mixture. Stir gently until combined; If the dough is too thick, add a little coconut milk. Scoop 1/4 cup mixture into a small bowl, combine with cinnamon. Pour the cinnamon mixture into a Ziploc bag and cut off a small corner, set aside. Lightly spray the skillet with nonstick spray and heat over medium-high heat. Once hot, pour about 1/4 cup of the mixture into the pan, forming a pancake. Using the bag of cinnamon paste, quickly pipe a spiral onto the pancake, starting in the center and moving outward. When the edges of the pancake start to look dry and the bubbles in the center start to pop, flip the pancake. Cook until the second side is golden brown. Repeat with the remaining dough. Serve it with your favorite ingredients, such as fresh fruit, maple syrup, natural honey or even a little cream cheese 😉 (A LITTLE LITTLE MORE)