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easy healthy breakfast recipes

easy healthy breakfast recipes

easy healthy breakfast recipes

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easy healthy breakfast recipes

Breakfast is such an important part of a your morning ritual – it sets the mood for the rest of your day! So take a little time to plan out well-rounded breakfasts packed with tasty, nutritious ingredients (aka. meal that will get you excited to wake up in the morning). Here’s a few things to keep in mind while planning your list of breakfast ideas:

  • Create protein-packed meals to fuel you for the day. While eggs are the most common protein option, don’t forget about the power of chia seeds, hemp seeds, oatmeal, nuts, and nut butters.
  • Sneak in greens where you can – it’s easy! I always say, the more greens the better! Meals such as scrambles, hashes, egg muffins, or casseroles make it easy to add leafy greens and *all* the veggies.
  • Mix up sweet and savory options throughout the week. For those mornings when you don’t want something savory, it is possible to have better-for-you sweet options that don’t come in a cereal box. Make a batch of chia pudding, creamy overnight oats, or yogurt to enjoy throughout the week!
easy healthy breakfast recipes
easy healthy breakfast recipes

Spinach & tuna pancakes

Celebrate Shrove Tuesday with these wholesome spinach and tuna pancakes. Healthy, nutritious and full of flavour, they deliver three of your 5-a-day


  • 2 tsp rapeseed oil
  • 2 garlic cloves , chopped
  • 250g baby spinach
  • 1 tbsp tomato purée
  • 120g can tuna steak in spring water, drained
  • 200g cottage cheese
  • 2 large eggs
  • 4 tbsp plain wholemeal flour

For the salad

  • 200g can sweetcorn (no added salt or sugar), rinsed and drained
  • 1 small red onion , finely chopped
  • 85g cherry tomatoes , quartered
  • 10 basil leaves , chopped
  • 4 pitted Kalamata olives , sliced
  • 2 tsp balsamic vinegar


Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.

Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.

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