The Best Breakfasts For Weight-Loss Success

The Best Breakfasts For Weight-Loss Success

 http://wellness4u-me.blogspot.com.cy/

 Flat-Belly Overnight Oats

Ingredients

1/2 cup oats
1 teaspoon chia seeds
1/4 teaspoon cinnamon
1/2 cup unsweetened vanilla almond milk
1/4 cup yogurt (I used Silk Soy Vanilla)
1/4 banana
1/4 cup pineapple, chopped (fresh or frozen)
1/4 cup blueberries (fresh or frozen)
1 tablespoon chopped almonds

Directions

1. Add the ingredients in the order listed to a small mason jar.
2. Place in the fridge overnight.
3. In the morning, mix it all together and enjoy cold or warmed up in the microwave.

   Wheat-Free Pancakes

   Notes

   These pancakes have almost no sugar, so serve with Greek yogurt, fresh fruit, or your favorite maple syrup if you'd like to sweeten them.
   
   

   Ingredients

   3 cups almond meal
   1 tablespoon ground flaxseed
   1/2 teaspoon sea salt
   1/2 teaspoon baking soda
   3 large eggs
   3/4 cup unsweetened almond milk, light coconut milk, or milk
   2 tablespoons extra-light olive oil, walnut oil, coconut oil, or butter, melted
   

   Directions

   1. In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.
   2. In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
   3. Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
   4. Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
   5. Serve with desired toppings.

   Makes 14 four-inch pancakes. The following nutritional information is for one pancake made with unsweetened almond milk and coconut oil.
   

   

   Information

   Category

   Breakfast/Brunch, Pancakes/Waffles

   Yield

   14 pancakes

   Nutrition

   Calories per serving

   162

    Avocado and Egg Breakfast

   

   Ingredients

   2 hard-boiled eggs
   1/2 avocado, diced
   1 teaspoon fresh herbs, optional
   Dash of hot sauce, optional
   

   Directions

   1. Peel your hard-boiled eggs and run under cold water. Transfer to a cutting board, and slice into quarters.
   2. Combine your chopped eggs with the diced avocado in a small bowl or mug. Top off with garnishes of your choice, and enjoy.

   

   
   

   Information

   Category

   Breakfast/Brunch

   Yield

   1 serving

   Nutrition

   Calories per serving

   333