Whole Food Breakfast Recipes - The Whole Food Diet Challenge: 30 Day Whole Food Cookbook (2016)

The Whole Food Diet Challenge: 30 Day Whole Food Cookbook (2016)

Chapter 4. Whole Food Breakfast Recipes

Enjoy a delicious and nutritious breakfast every morning. From meals you may need to prepare the night before, to those that take no time at all.

Banana and Raspberry Smoothie

Ingredients: (Serves 2)

1 grated carrot

Three-quarters of a cup of raspberries

1 banana

Half a cup of plan yogurt

Half an orange

A quarter of a cup of oats

Half a cup of milk

Place all of the ingredients into a blender, and whiz until smooth. Pour into glasses and serve.

Sweet Potato Waffles

Ingredients: (Serves 4)

A quarter of a cup of corn starch

1 and a half cups of wheat pastry flour

Half a teaspoon of sea salt

1 cup of sweet potato puree

1 cup of buttermilk

2 tablespoons of brown sugar

A quarter of a teaspoon of nutmeg

2 eggs

4 tablespoons of melted unsalted butter

Spray oil

2 teaspoons of baking powder

Half a cup of diced ham

Preheat your waffle iron and whisk the cornstarch, flour, baking powder, sugar, nutmeg, and salt in a bowl. In a different bowl, whisk the buttermilk, eggs, sweet potato puree, and butter.

Now take the floury mixture and add it to the sweet potato mixture. Stir until the ingredients have blended nicely. Add the ham and stir.

Take the spray oil, and spray the waffle iron, and then spoon approximately a third of a cup of batter into the iron. Cook as per the manufacturers instructions. Serve.

Breakfast Muffins

Ingredients: (Makes 12)

2 slices of whole wheat bread

4 ounces of grated cheddar

8 eggs

Half a pound of bacon

Half a cup of milk

Salt and pepper

Preheat the oven to 350 Fahrenheit, place 12 muffin cases in a muffin tray. and chop the bread into half an inch sized squares. Place a few squares in the bottom of the each muffin case.

Take a mixing bowl, and whisk the eggs and milk, and then season with the salt and pepper. Now take the egg mixture and divide it between each of the muffin cases. Now sprinkle the cheese on top, and the add the bacon. Bake for approximately 15 minutes, or until the eggs have set. Serve.

Toast with Butter

Ingredients: (Serves 1)

2 slices of whole wheat bread

Unsalted butter

Toast the bread as normal, and then spread your desired amount of butter on top. Enjoy hot or cold.

Banana and Trail Mix Cereal

Ingredients: (Serves 2)

1 banana

A quarter of a cup of whole food trail mix

Half a cup of muesli

1 cup of yogurt

Cut the banana length-ways, and place each half in a bowl. Add half a cup of yogurt to each bowl, and then divide the trail mix and muesli between the bowls. Serve.

Tofu and Vegetable Scrambles

Ingredients: (Serves 3-4)

1 packet of firm tofu

1 tomato, chopped into quarters

2 cups of spinach leaves

3 cloves of garlic

2 quarters of a yellow bell pepper

2 quarters of a red onion

An eighth of a teaspoon of sea salt

Add the pepper, spinach, garlic, onion and spinach to a food processor, and pulse until all of the ingredients are finely chopped..

Add the mixture to a skillet and cook on a medium to high heat, until it simmers. Now add the tofu, sea salt, and stir, making sure to chop large pieces of tofu with your spoon. Cook until there's barely any liquid left, and serve.