We’re Going Green for Breakfast: Two Nutritious Bread-less Recipes To-Go

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Let’s kick off this summer season with these nutritious and bread-less green breakfasts to-go!

It’s finally beach weather. There’s sun, fun and most important family time so who has time for breakfast? We do! We always make time for the most important meal of the day.  Grab a few of your favorite veggies and some eggs and you’re on the road to a green breakfast to-go your family will absolutely love.  Besides, cutting a few calories won’t hurt anyone.

Go beyond the green breakfast smoothie you usually have for breakfast.  Instead, opt for a hearty morning load of goodness and begin your day with a nutritious meal. No bread required to feel full and completely satisfied. The vegetables will do the trick and you’ll feel content for hours.

 

Green breakfast to-go is a great way of getting your recommended amount of vegetables servings per day.  Morning is your prime opportunity to get started and get those vegetable servings in before starting your day.  It may not be your classic American breakfast, but it’s nutritious, delicious, simple to make and requires hardly any time.

The benefits of going green for breakfast are endless.  Did you know that broccoli provides a daily dose of vitamin C in just one cup? It’s also loaded with potassium, iron, B vitamins as well as calcium which we all know is crucial for our bodies, especially women.  Tip: When buying broccoli, avoid buying yellow toned florets instead aim for dark greens and even purple tops.

Let’s get started! Here’s what you are going to need to accomplish your first green breakfast to-go. All the great nutritional benefits, without using a single piece of bread! How’s that for avoiding unnecessary carb intake.

Breakfast Stuffed Green Pepper

Ingredients:

1 Lg. Green Pepper

½ Onion – chopped

Broccoli (amount depends on you)

2 Eggs or 3 eggs whites

1 Tbsp. of grated Parmesan Cheese

½ Tsp. Za’atar Spice

Cilantro – finely chopped

¼ tsp. Cheyenne Pepper

Parsley – topping

Salt & Pepper

Directions:

Pre-wash, clean and cut the top of a large green pepper. Set the top of the pepper aside, you’ll be using it in your veggie mix.

Begin by chopping up a half of onion. Store the rest of the onion for a salad you can have for lunch.

Spray your frying pan with cooking oil and begin to sauté your onions while you start to work on your broccoli. Sauté the onions for approximately 2-3 minutes until they’re lightly golden.  They’ll continue to cook further once the broccoli is added.

Wash and chop up some broccoli. The amount that you use is up to you. Add to the sautéed onions and continue to cook on medium heat for another few minutes.

Throw in the remaining chopped up green pepper that was left over from the top of the pepper.

Add Cheyenne pepper, Za’atar spice, salt and black pepper to taste.  If you prefer a little more kick, then add an additional sprinkle of Cheyenne pepper.

Add the grated cheese and give it a nice mix.  Continue to cook an additional minute.

Meanwhile, whisk 2 eggs and add them to the already cooking vegetables.

Sprinkle with a bit more of Cheyenne pepper to get your blood flowing and give a little bit of a kick to get your morning started.

Once your eggs are cooked, begin to scoop the pepper until completely full. Top with parsley and you’re ready to head out the door.  Umm … don’t forget the fork or you’ll be a complete mess in minutes.

Breakfast Stuffed Avocado:

Ingredients:

Use the same ingredients that you used in the Breakfast Stuffed Pepper to stuff the avocado shell.

½ Onion – chopped

Broccoli (amount depends on you)

2 Eggs or 3 eggs whites

1 Tbsp. of grated Parmesan Cheese

½ Tsp. Za’atar Spice

¼ tsp. Cheyenne Pepper

Salt & Pepper

Avocado Cucumber Topping:

1 Avocado – cut in half

½ Cucumber

Juice of half of lemon

Dill

Salt & Pepper

Directions:

Use the same directions provided for the Breakfast Stuffed Pepper with one exception. The avocado spread topping!

Cut avocado in half and carefully remove the inside including the pit.  Do not throw away the shells. You’ll be using the empty avocado shell to stuff the ingredients into.

Using a fork, mash the avocado in a bowl and set aside.

Prepare the cucumber by peeling and chopping it up.  Drain the juice if any and add to the avocado spread.

Wash a small bunch of dill and pat dry with a paper towel. You don’t want your avocado spread runny.   Chop up the dill and add to avocado mixture.

Add the juice of half a lemon, salt, and pepper to the avocado spread and mix all ingredients well.

Once you’ve stuffed the avocado shell with all the ingredients, top with avocado spread and dill.

You can feel free to use whatever vegetables you prefer in your green breakfast to-go recipe. Using left over veggies from the night before is a great money savor.  I usually have a half an onion, half of an avocado, tomatoes or even asparagus and mushrooms. Depending on your taste buds and what you prefer.

In addition to tasting great, these nutritious recipes are low in calories and full of the good fats our bodies need.  Did you know that avocado is the perfect example of a good fat?  It has 23 grams of fat per medium avocado.  It’s great for your skin, hair and tastes incredible on its own or combined with other veggies.

Try these delectable, family friendly DIY green breakfasts to-go and you can thank us later. Literally everything is edible, except the fork!

Show some love for our favorite recipes to-go and share on Facebook or Twitter!

By: Ida L

Images: Ida L

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