Wareing's Gym - Virginia Beach Gym & Personal Training
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Healthy Breakfast Recipes

Mornings can be hectic and it can be hard to make healthy choices. Here are some delicious and easy recipes to start your morning off on a healthy and satisfying note.

No Bake Breakfast Bars

  • 5 cups uncooked oatmeal (quick oats)
  • 1 1/3 cups peanut butter
  • 1 cup coconut cream or milk
  • 3 tbsp honey

Directions:

Open a pack or a can of coconut cream. Whisk until the mixture is smooth. Add honey and mix well. Add peanut butter and mix everything together with a spoon. Add uncooked oatmeal and mix well. You may need to use your hands at this point. Flatten the mix in a dish. Chill in the fridge overnight (or minimum 2 hours) then cut into 12 or 16 bars.


Italian-Style Baked Eggs

  • 4 slices French or Italian bread (approx. 1/2″ thick per slice)
  • 1/4 cup Canola Oil
  • 1/4 cup onion, finely chopped
  • 1/4 cup green bell pepper, finely chopped
  • 6 plum tomatoes, chopped
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 4 large eggs

Directions:

Heat a large nonstick skillet over medium-high heat. Brush 1 side of each bread slice with some of the oil. Place oil side down in the pan. Brush the tops with oil. Cook for about 2 minutes on each side, or until toasted. Place a slice of toast on each of 4 plates. Set aside. Return the pan to medium heat. Add the remaining oil, the onion, and bell pepper. Cook, stirring, for 2 minutes, or until the vegetables have softened. Stir in the tomatoes, salt, and black pepper. Bring to a boil. Reduce the heat to medium-low and cook for 5 minutes, or until the tomatoes make a chunky sauce. With a large spoon, create 4 indentations in the sauce. Break 2 of the eggs into 2 custard cups. Gently tip each egg into 1 of the indentations in the sauce. Repeat with the remaining 2 eggs. Cover and simmer for 6 to 8 minutes, or until the whites are completely set. Use a large spoon to lift each egg and accompanying sauce onto each plate, either next to or on top of the toast. Spoon any remaining sauce evenly around the egg.


Banana Oat Greek Yogurt Pancakes

  • ½ cup rolled oats
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ medium banana, sliced
  • 2 large egg whites
  • ¼ cup plain greek yogurt
  • 2 tbsp almond milk
  • ½ tsp vanilla extract

Directions:

Preheat a skillet over medium heat and coat with cooking spray or oil. You want to make sure it’s very hot before you start cooking your pancakes. Add ingredients to a blender in the order listed and blend until oats are broken down and batter is frothy. Using a ladle or 1/4 cup measuring cup, drop batter onto skillet until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute. Using a spatula, flip and cook about 2 more minutes on the other side. Repeat with remaining batter, making sure to coat your skillet again with oil between each batch. Remove from heat and serve with your favorite toppings.


Quinoa Omelette Bites

  • 1 cup cooked quinoa, warmed
  • 1/2 cup shredded cheddar or mozzarella cheese
  • 2 egg whites
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/3 cup chopped fresh spinach leaves

Directions:

Preheat oven to 350 and spray a mini muffin tin with cooking spray. In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the egg whites, garlic, salt and spinach leaves. Stir to combine. Spoon mixture into mini muffin tins, filling to the top. Bake at 350 for 20 minutes. Remove from oven and let cool for 10 minutes. Run a small knife around the edges to loosen and pop out of the muffin tin.

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