A Busy Person’s Guide to Quick and Healthy Breakfast
The two words - quick breakfast is sweet music to one’s eats, especially on Monnday mornings. We bring you not only fast and easy but also healthy breakfast options that you can whip up in the matter of minutes or make ahead of time.
So let us plan your breakfast for the week – all you have to do is ensure that you have these ingredients in the pantry.
1. Breakfast muffins – Mix together two eggs, chopped capsicum, tomatoes, onions and cilantro. Add a dash of salt, pepper and paprika. Put into cupcake moulds and bake for 20 minutes until puffed up. Top with ketchup and eat them on the go. You can bake and freeze the cupcakes – heat and eat as needed. Until they bake you can use the time to get ready and make your to-do list. You can add leftover spinach, broccoli, sausages or potatoes as per your liking.
2. Breakfast smoothie – Blend together roughly chopped spinach leaves, a whole apple (roughly chopped), half a cucumber with some ice cubes and a little water to a smoothie consistency. You can add some lemon or orange juice to add zing to the taste. Chug it down in a matter of seconds and you are set until lunch.
3. Pancake – Pancakes can make the world go around. Simply mix a cup of each ingredient – oats, whole wheat flour and milk. Add one egg, a tablespoon of sugar, a teaspoon of baking powder and a pinch of salt. Mix into a smooth batter and eat them fresh with plain honey and a glob of butter. The pancake batter minus the wet ingredients can be made the previous night and stored in the fridge.
4. French toast – Got leftover bread or buns? Break an egg, add some milk and sugar and whisk well. Dunk the bread slices in the mixture and using oil or butter, cook evenly on both sides in a pan. You can use a waffle iron or a sandwich maker to make this quicker and crispier. Top the bread with maple syrup, honey or chocolate sauce.
5. Oats parantha – This recipe has been inspired from Chef Vikas Khanna’s version of oat-stuffed parantha. Roast plain oats in the pan with spices or dry herbs. Once they are brown in colour, add salt, paprika or red chili powder, chopped onion and cilantro or parsley and cook for a minute or two. Stuff this in a roti or flatbread and flatten it out. Roast it on a pan with butter (optional) and eat it with a bowl of cold yoghurt. The stuffing mixture of oats can be made ahead of time and stored in the fridge.
6. Breakfast salami cups – Instead of the usual way to eating cold meats, why not bake them for breakfast? Place one slice of salami in each muffin or cupcake mould. Add one whisked egg, some cheese, a pinch of salt and pepper and a chopped green onion. Bake for 15 minutes or until done. Eat with ketchup or mustard.
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