Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast : Healthy Breakfast Recipes Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

Healthy Breakfast Recipes Description

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Apple and passionfruit Bircher muesli

Start off the day the healthy way with a tasty combination of bircher muesli and fresh fruit.

Ingredients Nutrition Specials

2 cups Healtheries Apple & Raisin Bircher Muesli

1 1/4 cups apple juice

1/2 cup thick natural yoghurt

1 Granny Smith apple (skin on), grated

125g strawberries, hulled, chopped

1 tablespoon honey

2 passionfruit, pulp removed

Extra chopped strawberries and thick natural yoghurt, to serve

Method Notes

Step 1

Place muesli in a bowl. Add apple juice. Stir to combine. Cover with plastic wrap. Refrigerate overnight.

Step 2

When ready to serve, stir yoghurt, apple, strawberries, honey and half of 1 passionfruit through muesli. Spoon into bowls. Top with extra strawberries and yoghurt. Drizzle with remaining passionfruit pulp. Serve.

Pesto scrambled eggs with spinach & avocado

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This recipe combines fragrant pesto scrambled eggs with delicate spinach and delicious avocado. Now, what's not to love about this breakfast recipe? Brought to you by the Taste team and Australian Avocados.

Ingredients Nutrition Specials

4 eggs

2 tablespoons milk

75g baby spinach leaves

1 tablespoon basil pesto, plus extra to serve

Olive oil spray

1/2 large firm ripe avocado, stone removed, chopped

2 slices whole grain toast, to serve

Method

Step 1

Whisk the eggs and milk together in a medium size bowl, season with salt and pepper. Heat a medium size frying pan over a medium heat and spray lightly with olive oil spray.

Step 2

Add the baby spinach leaves, cook stirring, until just wilted. Remove from pan.

Step 3

Return pan to a medium heat, spray with a little more oil. Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre. Continue until the eggs are almost set, add the pesto and baby spinach, and stir until just combined. Season to taste with sea salt and freshly ground black pepper. Serve immediately with toast, chopped avocado and an extra dollop of pesto if desired.

Moroccan baked eggs and sausages

4 Comments 59

This Moroccan eggs and sausages dish can be served up in half an hour - just have your ingredients and kitchen tools ready!

Ingredients Nutrition Specials

1 red onion

1 red capsicum

1 dried chorizo sausage (see top tips)

3 lamb sausages

1 tablespoon olive oil, plus extra, to drizzle

2 x 400g cans Italian chopped tomatoes

4 eggs

4 slices rustic-style bread

1/4 bunch coriander

Greek-style yoghurt, to serve

Method Notes

Step 1

Preheat oven to 180C. Peel, halve, then slice onion. Halve capsicum, discard seeds, then thinly slice. Thinly slice chorizo. Squeeze meat from sausage casings into 2cm pieces.

Step 2

Heat oil in a frying pan over medium heat. Add chorizo and cook, turning, for 3 minutes or until browned. Using a slotted spoon, transfer to a plate lined with paper towel. Add sausage pieces to pan and cook, turning, for 3 minutes or until browned. Using a slotted spoon, add to chorizo. Reserve pan.

Step 3

Add onion and capsicum to reserved pan and cook, stirring frequently, for 6 minutes or until soft. Return chorizo and sausages to pan with tomatoes. Bring to a simmer, then cook for 5 minutes or until sauce is slightly thickened. Season with salt and pepper.

Step 4

Divide mixture among 4 x 18cm shallow, ovenproof dishes. Make a hollow in the centre of tomato mixture in each dish, then carefully crack an egg into each hollow. Bake for 10 minutes or until egg whites are just set and yolks are still runny.

Step 5

Meanwhile, toast bread in a toaster, drizzle with extra oil, then season.

Step 6

Tear leaves from coriander and scatter over bakes. Top each with a spoonful of yoghurt and serve with toast.

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