Healthy Brunch Recipes

Let’s face it: brunch is all about indulging. Loaded omelets, mimosas and Bloody Marys, pancakes, waffles, cheese….as fun as brunch is, it’s also a way to put a serious dent in your diet. Rather than forgoing brunch completely, learn to order healthy options, or have brunch at home. Invite a few friends over and enjoy healthy brunch recipes for quick weight loss!

Check out the following recipes to get you started:

Berry Mixed Topping

Ladle this delicious topping over Greek yogurt!

From Eating Well:

Ingredients

2 cups frozen mixed berries

2 tablespoons sugar

1 1/2 teaspoons cornstarch

Directions

Toss berries, sugar and cornstarch in a large microwave-safe bowl until well combined. Microwave on High for two minutes. Stir and microwave on High until slightly thickened and steaming, about two and a half minutes more.

Brunch Parfait

From My Recipes

Ingredients

1/3 cup apricot preserves

3 cups sliced strawberries

2 cups low-fat vanilla yogurt

1/2 cup low-fat granola without raisins (such as Kellogg’s)

2 tablespoons slivered almonds, toasted

Directions

Place apricot preserves in a medium microwave-safe bowl, and microwave at high for 10 to 15 seconds or until preserves melt. Add strawberries, and toss gently to coat.

Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/3 cup strawberry mixture. Repeat the layers with the remaining yogurt and strawberry mixture. Top each serving with 2 tablespoons granola and 1 1/2 teaspoons almonds. Serve immediately.

“Hot Chocolate” Banana-Nut Oatmeal

From Food Network

Ingredients

2 cups plain almond milk

2 fully-ripened large bananas (1 1/2 diced and 1/2 thinly sliced crosswise)

1/4 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

Kosher salt

2 cups old-fashioned rolled oats

2 tablespoons unsweetened cocoa powder

2 tablespoons honey or agave nectar

1/3 cup toasted and chopped walnuts

Pinch ground cinnamon

2 tablespoons semisweet chocolate chips

Directions

Bring the almond milk, 1 3/4 cups water, the diced bananas, almond and vanilla extracts and pinch of salt to a boil in a large saucepan over high heat.

Stir in the oats, cocoa powder and 1 tablespoon of the honey and reduce the heat to medium. Cook, stirring frequently, until the oats are fully cooked to desired consistency, 6 to 7 minutes.

Transfer to 4 bowls, top with the sliced bananas, walnuts, the remaining 1 tablespoon honey, cinnamon and chocolate chips and serve.

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