Are you the one who is following a healthy diet but getting bored with the mundane meal plan? Well, we are sorry that you need to kill your taste buds to get in shape. But with us, you may not. Here’s why! We believe that diet must be delightful and meals must remain ‘masaledaar’ so that you don’t miss out on the flavors of life.
In this blog, we will offer you some delectable breakfast recipes which you can try out with your fitness routine. These recipes have been designed by our in-house nutritionist Ms. Urvashi Mudgil, keeping in mind that fitness is not about remaining under restriction but living a lifestyle that keeps us happy in every way.
These healthy breakfast recipes are packed with the goodness of health and happiness. Every ingredient in the dish is proposed with the sufficient nutrition intake that is required for your daily diet. You can easily prepare these recipes at your home with ingredients that are easily available in your nearest supermarket.
- Nutrients per serving – 70G
- Kcal – 101
- Fats – 5.5
- Carbs – 10.1
- Protein – 2.4
- Fiber – 2
Ingredients (Measurement Ref. 1 Cup – 200GM, 1 Tsp – 5 GM)
- ½ Cup Quinoa
- ¼ Cup Semolina (Sooji)
- ¼ Cup Gram Flour (Besan)
- ¼ Cup Curd
- ¼ Tsp Black Pepper Powder
- ¼ Tsp Red Chilli Powder
- ¼ Tsp Cumin Powder
- ¼ Tsp Chopped Garlic
- ½ Tsp Chopped Ginger
- 2 Small Green Chillies
- 2 Tsp Oil
- Salt to taste
Method
- Soak 1/2 cup quinoa and 1/4 cup of suji in 1 glass of boiled water for 20 minutes.
- Transfer the swelled-up quinoa and suji to a blender and add besan, curd, ginger, and garlic to it.
- Make a smooth paste and transfer it to a bowl. Adjust the consistency by adding water to it and then add the dry spices to the batter.
- Take a non-stick pan and drizzle some oil in it and pour the batter in the center.
- Spread the batter in a circular motion on the pan and cook it from both sides on medium flame to get a crisp texture.
- Serve it hot with mint chutney or ketchup and enjoy your delicious meal.
- Nutrients per serving – 250 ML
- Kcal – 230
- Fats – 7.8
- Carbs – 2.8
- Protein – 7.8
- Fiber – 4.4
Ingredients
Method
- Add all ingredients to the blender in the order listed.
- Blend until the texture becomes smooth. For a thinner consistency add a little water to it.
- Nutrients per serving – 100 G
- Kcal – 103
- Fats – 0.9
- Carbs – 20
- Protein – 3.4
- Fiber – 1
Ingredients (Measurement Ref. 1 Cup – 200GM, 1 Tsp – 5 GM, 1 Tbsp – 15 GM)
-
¼ Cup Cous Cous
-
30 GM Onion
-
1 Kashmiri Dry Red Chilli (optional)
-
¼ Tsp Mustard Seeds
-
5-6 Curry Leaves
-
½ Tsp Chana Daal (Split Bengal Gram)
-
½ Tsp Urad Daal (Split Black Lentils)
-
2 Tbsp Oil
-
1 Tsp Lemon Juice
-
Salt to taste
Method
- Add cous cous to 1 cup of boiling water. Remove from flame, cover, and let it stay.
- In a pan, heat oil and add mustard seeds, and let them crackle.
- Add the curry leaves, chana dal, urad dal, and red chilies and saute them for 30 seconds.
- Add the onions and when it turns pink, add the cous cous to it.
- Add salt and mix well.
- Add lemon juice and serve hot.
- Nutrients per serving – 100 G
- Kcal – 139
- Fats – 4.1
- Carbs – 21.2
- Protein – 4.8
- Fiber – 2
Ingredients (Measurement Ref. 1 Cup – 200GM, 1 Tsp – 5 GM)
- ½ Cup Rolled Oats
- ½ Cup Unsweetened Toned Milk
- ½ Tsp Chia Seeds
- 1/8 Tsp Ground Cinnamon Powder
- 1 Tsp Natural Sweetener
- ½ Sliced Banana
Method
- Combine rolled oats, toned milk, cinnamon powder, chia seeds, and natural sweetener into a small mixing bowl or another container that can be closed. Stir until well combined. Store in the refrigerator for 4-5 hours overnight.
- When you are ready to eat the overnight oats, take them out and then mix in the banana slices. Enjoy your oats.
- Nutrients per serving – 138 G
- Kcal – 294
- Fats – 12.4
- Carbs – 37.5
- Protein – 8.4
- Fiber – 2.4
Ingredients (Measurement Ref. 1 Cup – 200GM, 1 Tsp – 5 GM)
- 2 Whole Wheat Brown Bread
- 100 Grams Button Mushrooms (Chopped)
- 1 Green Chilli (Finely Chopped)
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Coriander Leaves (Finely Chopped)
- 1 Tsp Butter
- Salt & Pepper to taste
Method
- Cook the mushrooms well in a wok or a heavy-bottomed pan.
- Heat a teaspoon of olive oil in a wok or a heavy-bottomed pan on medium heat; add the chopped mushrooms and sauté until water has evaporated (mushrooms release water when cooked).
- Once all the water and moisture evaporate, add the green chilies, salt, and black pepper and sauté until all the ingredients come together. Turn off the heat; stir in coriander leaves, mix, and set aside.
- Spread the butter on the slices of bread. Add about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice.
- You can now grill the Sandwiches using a Panini Press or Sandwich Maker and serve them warm.
- You can alternatively use a tawa and toast the sandwich. Place the untoasted sandwich on the tawa on a low-medium flame and place a heavy plate on top of the sandwich so that the mushroom filling stays inside. Remove the plate and flip to the other side to get an evenly toasted sandwich.
- Serve the Grilled Mushroom Sandwich Recipe with herbs for breakfast or even pack them into your lunch boxes or even take them for picnics. Serve.
For more tasty dietary recipes and personalised diet plans, connect with your personal nutritionist now on FITFEAST. Download the FITPASS app and get access to unlimited fitness solutions right under your fingertips.
