10 Healthiest Breakfast Ideas From Around The World
Breakfast is definitely the most important meal of all, so you should consume the healthiest food in the morning. We all know that eating breakfast can provide us many different benefits. It will help you lose weight, make your body stronger in defense against infections and viral attacks, boost your immune system and so much more. We all know what we eat for our healthy breakfast, but we will now present you the list of unique healthy breakfast recipes from around the world:
1. Brazil: panquecas de tapioca
These pancakes are gluten and lactose-free, something you thought pancakes could never be!
– 1 cup of tapioca flour
– 1 banana, mashed up
– 1 egg
– 50 ml almond milk
– A little bit of coconut or olive oil for frying
In a bowl, mix the flour and egg until well combined. Mash the banana into the mixture and at last the almond milk. The mixture will be a little lumpy from the banana. Heat a little coconut or olive oil in a pan, but put just one drop if you are using a non-stick pan. Put the mixture into the pan and cook and flip them like a normal pancake. Because these pancakes contain banana, they are better as the sweet pancakes, so you may serve it with diced peach or some other fruit.
2. Morocco: Moroccan “guacamole” toasts
Nothing is better than avocado toast as a healthy breakfast, tasty brunch or a snack. This meal is loaded with good fats from the avocado and packed with nutrients and really filling too. Avocados are really smart food favorite choices for a super-healthy breakfast.
– 1 ripe avocado, halved and pitted
– 1/4 preserved lemon (including pulp) and a little curing liquid, if wanted
– 2 thick slices whole-grain bread
– olive oil
– Pinch salt
Make “guacamole:” Scoop or squeeze avocado flesh into a bowl and mash lightly. Mince the cured lemon and add together with the avocado. Taste for seasoning (add a drizzle of curing liquid, if wanted,) and a sprinkle of salt. Sprinkle your toast with olive oil and bread the way you like it. Spread avocado mixture on the bread. Sprinkle yolks with Aleppo pepper or drizzle with harissa. Enjoy!
3. China: tofu scramble
This is the type of food most people have the time and energy to make at the end of a long workday! Serve it with hash browns for breakfast or put it on rice for dinner.
– 1.5 lbs of firm tofu
– ½ cup red onion, diced
– 1 tomato, diced
– 3 tbsp green onions, chopped
– 2 cups spinach
– 2 tsp light olive oil
– ½ tsp turmeric
– 1 tsp soy sauce
– ½ tsp salt
In a bowl, mash the tofu up into smaller pieces, and set aside. In a large non-stick pan, heat the olive oil at medium-high heat. Add the onions and tofu, and cook until they turn translucent. Add the soy sauce, salt, and turmeric. Add the tomato and cook until the tomato breaks down. Add the spinach and stir it in. The meal is done when the greens are wilted. Enjoy!
4. Russia: latke
Lemon ricotta pancakes (or the original latke) is gluten-free breakfast. Really one light and cheesy meal; these gluten-free lemon ricotta latkes are even tastier with lemon zest and juice.
– 1 1/2 cup ricotta, well drained
– 3 eggs
– ½ tsp vanilla
– Juice and zest of ½ lemon
– 2 tbsp honey (or maple syrup)
– ¾-1 cup gluten-free flour
Drain ricotta well and preheat oven to 375F. In a large bowl, whisk eggs in a small bowl, mix together honey, vanilla extract, lemon zest, and juice thoroughly, eliminating clumps. Add cheese and stir very gently. Add flour in batches, folding only until well combined. Use a baking sheet and cover with parchment paper and 2 tsp of canola oil, and distribute the oil evenly. Create free-form patties of butter with your wet hands and arrange them on the baking sheet. Bake at a 375F for 7 minutes on one side.
5. Iceland: hafragrautur
Hafragrautur is traditional oat porridge, made with either milk or water and often topped with nuts and fruits. The oats give us a healthy dose of insoluble fiber and have been proven in studies to regulate blood sugar, improve digestive health and help prevent high cholesterol.
– 2 cup oats
– 4 cups milk
– 1 cup water
– 1/2 cup blackberries
– 2 tsp. chopped almonds
– 1 1/2 tbsp. raisins
– a pinch of grated nutmeg
Soak the oats in water for 5 minutes. While the oats are soaking, boil the milk. When the milk begins to boil, add the soaked oats together with the liquid. Reduce the heat to low and cook for about 6 minutes or until you see that the mixture is becoming thick. Remove from heat, stir in blackberries, nutmeg, raisins, almonds and mix well. Serve it in a bowl and eat this porridge warm.
6. America: pumpkin oatmeal
Making your oatmeal taste like pumpkin is as delicious as it is healthy! This pumpkin oatmeal recipe is a rich and tasty way to start your morning. Because of the pumpkin rich flavor, it has a texture almost like pudding, Enjoy!
– 1 cup rolled oats
– 1 1//2 cup water
– 3 tbsp pumpkin puree (you can use homemade or canned)
– a pinch of nutmeg
– 1/2 tsp cinnamon
– 1/3 cup raisins (optional)
– 1/3 cup full fat coconut milk
Put all of your ingredients, just not yet the coconut milk, in a small pan and boil the milk. Reduce heat and simmer on medium-low for 5-7 minutes. Put your oatmeal into a bowl, mix in the coconut milk, and serve!
7. Philippines: coconut milk with rice
The recipe is very easy to make. As with most of the sweets in Southeast Asia; you can eat coconut milk sticky rice as a breakfast or serve it as dessert.
– 3 cups rice, soaked overnight in coconut milk
– 2 cups canned or fresh coconut milk
– 3/4 cup palm sugar
– 1 tsp salt
– 4 ripe mangoes
Steam the rice until tender. In the meantime, put the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir. When the rice is tender, turn it out into a bowl and pour coconut milk over; reserve the rest of it. Stir until the liquid is mixed in the rice, then let stand for 1 hour. Peel the mangoes off the pit as cleanly as possible. Place rice on an oval mound and a sliced mango decoratively beside it.
8. Costa Rica: Gallo pinto
Gallo Pinto (or spotted rooster) is a traditional meal of mixed beans and rice found on almost every breakfast plate at every home in Costa Rica.
– 1 1/2 cup cooked rice
– 1 1/2 cup cooked black or red beans
– 3 tbsp red bell peppers, chopped
– 3 tbsp onion, chopped
– 2 tbsp celery, chopped
– 1 tsp vegetable oil
Lightly fry the celery, bell pepper and onion in 1 tsp of oil. When the vegetable becomes crispy, add your choice of the extra ingredients. Put the rice in and fry until all ingredients mix together, and then add the beans. Cover and let them rest for some time so the aromas mix and the rice becomes soft. Add scrambled eggs if you want. Serve immediately and enjoy your healthy breakfast!
9. Scandinavia: oatmeal film jolk muffins
Filmjolk, also known as fil, is a type of yogurt which is of Nordic origin. The fill is normally enjoyed as a snack or breakfast, like the Yogurt, in Nordic countries. It is served in a bowl with a spoon and is often eaten with crushed bread, breakfast cereal, and muesli.
– 1 cup oatmeal
– 1 cup flour
– ½ tsp baking soda
– 1/4 cup canola oil,
– 1/4 cup apple sauce
– ½ cup brown sugar
– 1 cup filmjölk or buttermilk (1.25 if using 5-grain cereal)
– ½ tsp salt
– 1 ½ t baking powder
– 1 egg
Soak oats in buttermilk for half an hour. Grease muffin tins and fill until 2/3 full. Bake at 200 C for 15 minutes. You can replace the rolled oats with grain cooked cereals soaked the night before in 1 1/4 cup buttermilk. You can optional add ½ cup raisins and ½ cup walnuts.
10. Malaysia: nasi lemak
In Malaysia, Nasi Lemak is the most often served as breakfast, but can also be enjoyed any time of the day. It is the meal that you can find everywhere, from stalls to first class restaurants.
– 2 1/2 cups of rice
– 3 1/2 cups water
– 1 1/2 cup coconut milk
– 8 pandan leaves (screwpines), tied into a knot.
– 3 slices of fresh ginger
– 3 cardamom pods
– 1/4 tsp salt
Rinse the rice, add to the 3 cups of water and soak for 30 minutes. In your rice cooker, add in the water and soaked rice, and the remaining ingredients. Cook the rice and once cooked, gently fluff the rice. Let it sit for 10 minutes. Serve with hard boiling eggs or cucumber slices. This is the traditional nasi lemak, which can be wrapped in a banana leaf and eaten later in the day.