5 ideas for a delicious breakfast of lean

Lent is in full swing — to the end only a little less than a month. If you are already fed buckwheat and oatmeal on the water, we offer five options for a delicious, easy to prepare, and most importantly, lean breakfast. Among the favorites — banana toast, cream of avocado and of course, millet casserole.

1. French toast banana

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4 pieces of lean bread;
50 ml coconut, peanut or soybean milk;
10 g of coconut;
2 ripe banana;
1 tbsp. l. sunflower oil;
a pinch of cinnamon or vanilla on the tip of a knife.

Cut the bananas into rings and mash with a fork to mash. Half of the fruit, mix with milk and cinnamon (or vanilla) to homogeneity.
Heat in a frying pan with non-stick coating oil. Dip a piece of bread in the banana-milk mixture and place in a pan, fry over medium heat on both sides until golden brown. Repeat with remaining bread.
Once the toast is ready, at the request of the remaining banana fry for 1-2 minutes on each side over high heat. Serve with hot toast and garnish them with bananas and coconut or 1/2 hr. Liter. Sahara.

2. Toast with avocado cream

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4 pieces of lean bread;
2 ripe avocados;
3 tbsp. l. lemon juice;
1 tbsp. l. olive oil;
2 tomatoes, cherry tomatoes;
beam favorite greens;
salt and pepper to taste.

Make cream. Cut the avocados in half, remove the pits. Of the three halves, remove the flesh with a teaspoon, using a blender, mix it with butter, 2 tbsp. l. lemon juice, salt and pepper.
Remove the rind from the second avocado fruit cut into thin slices and sprinkle with lemon juice so it does not darkened.
Brown the bread in a toaster or a dry frying pan, brush with cream (see. P. 1) and garnish with slices of avocado, halved cherry tomatoes and your favorite greens.

3. Millet pudding

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200 g of millet grains;
250 ml of coconut milk;
250 ml of water;
a pinch of salt;
4.1 h. L. vanillin;
4.1 h. L. cinnamon;
a pinch of salt;
2 h. L. Sahara;
frozen raspberries.

Defrost berries, bay warm water for 10-15 minutes. Place the raspberries in a colander, put it on an empty pan — the so-drain excess fluid.
Pshenko Rinse several times. Pour in milk and 250 ml of water in a saucepan, bring to a boil and add the cereal, cinnamon, vanilla, sugar and salt. Keep on low heat for 15 minutes, then remove from heat, add the raspberries and stir.
Put the dish in a ceramic baking dish. Preheat oven to 130 ° C, bake the pudding for 30 minutes, covered with foil or a lid. Serve hot.

4. Berry Yogurt

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1 ripe avocado;
1 ripe banana;
100 g frozen berries (cherries, strawberries, blueberries or currants);
100 ml of coconut water or milk;
1 tbsp. l. Herculean flakes;
2 tamarind;
ginger root to 1 cm long.

Twenty minutes before cooking, remove the dish from the refrigerator berries, so they have time to thaw slightly. A banana peel and cut into three or four pieces, put in the freezer.
Cut the avocado, remove the pit and remove the pulp, add to the blender. Add the berries, banana, water, rolled oats, dates, removing them from the bones, and peeled ginger root. Whisk into a homogeneous mass and serve immediately.

5. Muesli-bar

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3 ripe bananas;
80 g of oat flakes;
100 g of raisins;
50g unsalted peanuts;
20g peeled pumpkin seeds;
20 g peeled sunflower seeds;
2 tbsp. l. coconut or sunflower oil;
5 Art. l. maple syrup (or honey);
2 h. L. cinnamon.

Preheat oven to 190 ° C. Connect oatmeal, raisins, peanuts, sunflower seeds and cinnamon in a large bowl and stir.
In a food processor, combine banana, syrup or honey and butter until smooth. Pour the mixture into the dry ingredients, mix well.
Deep Cover the baking form baking paper, put it in the dough. Bake for 10-15 minutes, remove from the oven and cut the dough into bars with a knife. Return the form back in the oven and keep for 5-10 minutes. Once the bars lightly browned, remove the dish and let it cool before serving.

Bon Appetit!

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