Shift your metabolism into high gear with well-balanced and delicious breakfast options that will help make anyone a morning person. Start your day off right with these protein-rich, flavor-packed recipes that will help fuel your workouts or kick-start your recovery pronto. “Breakfast is the first interaction your internal body and metabolism have with the outside world,” notes Leith Hill, owner and founder of Ellary’s Greens, a New York-based restaurant and take-out chain that serves up high- quality, nutrient-dense ingredients in all of its dishes. “It’s the time of day that your body burns calories and processes food for the first time, and the most quickly—which means what you eat for breakfast has a lasting impact on the rest of your day.”The recipes here, created exclusively for Hers readers by Hill and the staff at Ellary’s Greens, are well suited for days when you’re in a rush and need to grab and go, but there are also options for a more leisurely weekend brunch. Either way, they combine greens, grains, and proteins to help provide a balanced, slow burn that will set you up right whether you’re off to work, the gym, or just need the right mix of fuel to conquer your day.SEE ALSO: 7 Power Breakfasts to Power Your Workout
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Moya McAllister
French Toast with Orange Zest & Coconut Whipped Cream
French Toast (serves 2)Ingredients: 2 eggs1 cup almond milk1⁄4 cup fresh orange juice1 tbsp gratedorange zestPinch of sea salt 2 thick-cut slices whole-grain bread 2 tbsp coconutoilDirections:In a shallow bowl, beat eggs and add almond milk, orange juice, orange zest, and salt. Mix until well combined. Add bread slices one at a time, turning them so they soak up the mixture on each side. Melt coconut oil over medium heat in large skillet. Cook slices until golden on each side, flipping after 2–3 minutes. Serve warm with chilled whipped cream.Coconut Whipped Cream (makes 5 cups)Ingredients:2 cups coconut cream, skimmed off the top of chilled coconut milk1 tsp vanilla extract 1⁄4 cup maple syrupDash of sea saltDirections:Refrigerate coconut milk overnight or for 4 hours until it separates.Once chilled and when the cream rises to the top, take off the coconut cream and add it to a chilled metal bowl. Chill again to ensure firmness.Add remaining ingredients and whip until stiff peaks form. Chill until serving.Per Serving (With 1⁄4 Cup Whipped Cream):Calories 328, Fat: 24g, Saturated fat: 15g, Carbs: 35g, Fiber: 3g, Protein: 12g
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Moya McAllister
NOLA Heat Quinoa Bowl
Bowl (serves 2)Named for my hometown of New Orleans, this macro bowl-style breakfast is a winner on every level! The vitamin C in the chipotle peppers and the “heat” add a great boost to your metabolism for fat burning, as does the curly kale. Plus without empty carbs, this dish provides a slow burn for long-lasting sustenance.Ingredients:2 cups curly kale, roughly chopped1⁄4 cup uncooked quinoa 4 eggs, hard-boiled1⁄2 avocado, sliced2 vine-ripe tomatoes, dicedSea salt to taste Pepper to tasteChipotle Sauce:2 tbsp olive oil1 tsp fresh lemon juice 1 tsp chipotle pasteDirections:Steam kale lightly; let drain. Bring 1 cup of water to a boil and add quinoa. Stir and immediately lower heat to simmer. Cook over low heat until all water is absorbed. Set aside. Meanwhile, cook eggs to your preference.Combine ingredients for chipotle sauce, whisking vigorously in serving bowl.Combine quinoa, kale, scrambled eggs, sliced avocado, and diced tomatoes in a bowl on top of the chipotle and toss well. Add salt and pepper to taste.Per Serving:Calories 500, Fat: 31g, Saturated fat: 8g, Carbs: 33g, Fiber: 9g, Protein: 21gSEE ALSO:5 Muscle-Building Breakfasts to Start Your Day
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Moya McAllister
Chai Seed Parfait
A great protein-packed, vegan option for a clean, alkaline jump on the day. Made from fruit, chia seeds, and coconut milk, this fresh, flavor-filled treasure is the right meal to launch your morning!Chia Seed Pudding (Serves 2)Ingredients:1 tbsp coconut sugar (or less, as desired for taste) 2 cup sun sweetened coconut milk, divided 1⁄4 cup chia seeds1 vanilla bean podDirections:Mix coconut sugar and 1⁄2 cup of the coconut milk over a low flame to melt the sugar. Once melted, take off heat and combine the remaining coconut milk and chia seeds and set aside. Split the vanilla pod in half and scrape out the beans, adding them to coconut milk mixture. Let combo sit for an hour or chill overnight for a ready breakfast in the morning. Pineapple-Turmeric Kanten (Serves 2)2 cups fresh pineapple juice, divided1⁄2 tsp agar powder 1⁄2 tsp turmeric powder 1 tsp lime zest1 pinch salt 2 tsp arrowroot Directions:Combine 1 cup of pineapple juice with agar, turmeric, lime zest, and salt in a saucepan and heat on a low flame until it comes to a boil.Reduce heat and add remaining pineapple juice and arrowroot; simmer for 10 minutes. The mixture will get gray and cloudy but once the arrowroot is completely dissolved, the color will return to a vibrant yellow.Remove mixture from heat to cool. Chill for at least 1 hour or overnight.Once chilled, layer the chia seed pudding and the pineapple-turmeric kanten in a parfait cup and enjoy. Top with granola, fresh mint, or fresh pineapple if desired. Store remaining kanten in the refrigerator.Per Serving:Calories 220, Fat: 12g, Saturated fat: 2.5g, Carbs: 29g, Fiber: 9g, Protein: 3g
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Moya McAllister
Tofu Avocado Scramble
Serves 2–3
Seasoned with anti-inflammatory turmeric and metabolism-boosting cayenne, minced tofu and creamy avocado are a fulfilling, flavor-packed way to start a busy day.Tofu Avocado Scramble With AvocadoIngredients:12 oz firm tofu 1 tbsp olive oil2 1⁄2 tbsp turmeric spice mix*Salt to tastePepper to taste2 tbsp cup shredded cheddar cheese, if desired2 organic-whole-grain wraps1 avocado,sliced1⁄2 cup spinach*Use extra spice mixture as a rub for chicken, fish, pork, or tofu, or add to rice or quinoa dishes.Turmeric Spice Mix (makes 1 cup of dry spice mix)Ingredients:7 tbsp turmeric4 tbsp onion powder3 tbsp garlic powder 2 tsp cumin powder 2 tsp paprika powder1 tsp cayenne powderDirections:Drain tofu and pat dry to remove liquid, then mince. Heat olive oil in skillet and add minced tofu, sauté over medium heat. Add spice mix and salt and pepper to taste.Place wrap on a chopping board and add sliced avocado, spinach, and warm tofu mixture (and cheese if desired); close wrap and roll. Cut into two halves and enjoy!Per Serving:Calories 366, Fat: 24g, Saturated fat: 4g, Carbs: 28g, Fiber: 9g Protein: 11gSEE ALSO: Muscle-Building Breakfast Pizza Recipe
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Moya McAllister
Grilled Chicken Sandwhich
This meal is perfect for breakfast, lunch, or dinner. It’s hearty and protein-rich with lean chicken breast, egg whites, and feta or cheddar. Serve it warm on a whole-grain roll or bagel or over a bed of fresh greens.
Serves 1
Ingredients: 1 chicken breast, pounded flat Pinch of sea salt Pinch of cayenne pepperJuice of 1⁄4 lemon 3 egg whites (separated)1 small vine-ripe tomato, sliced 2–3 slices of cheese (either feta or cheddar) Whole-wheat English muffinSea salt to tastePepper to taste Olive oil (for cooking eggs)Directions:Rub chicken breast with sea salt, cayenne, and fresh lemon juice and set aside.Place chicken breast on a hot grill or stove, turning after 2–3 minutes on each side; cook until fully done, turning frequently to avoid burning. Separate the eggs and scramble the whites, adding sea salt and pepper to the eggs as desired. Once chicken is fully cooked, slice the warm chicken breast and layer the chicken, scrambled egg whites, tomato, and cheese slices to the toasted English muffin (or serve over a bed of fresh greens). Per Serving:Calories 569, Fat: 24g, Saturated fat: 13.5g, Carbs: 32g, Fiber: 4g; Protein: 57gSEE ALSO: Protein-Packed Grilled Chicken Skewer Recipe
Shift your metabolism into high gear with well-balanced and delicious breakfast options that will help make anyone a morning person.
Start your day off right with these protein-rich, flavor-packed recipes that will help fuel your workouts or kick-start your recovery pronto. “Breakfast is the first interaction your internal body and metabolism have with the outside world,” notes Leith Hill, owner and founder of Ellary’s Greens, a New York-based restaurant and take-out chain that serves up high- quality, nutrient-dense ingredients in all of its dishes. “It’s the time of day that your body burns calories and processes food for the first time, and the most quickly—which means what you eat for breakfast has a lasting impact on the rest of your day.”
The recipes here, created exclusively for Hers readers by Hill and the staff at Ellary’s Greens, are well suited for days when you’re in a rush and need to grab and go, but there are also options for a more leisurely weekend brunch. Either way, they combine greens, grains, and proteins to help provide a balanced, slow burn that will set you up right whether you’re off to work, the gym, or just need the right mix of fuel to conquer your day.
French Toast with Orange Zest & Coconut Whipped Cream
French Toast (serves 2)
Ingredients:
2 eggs
1 cup almond milk
1⁄4 cup fresh orange juice
1 tbsp gratedorange zest
Pinch of sea salt
2 thick-cut slices whole-grain bread
2 tbsp coconutoil
Directions:
In a shallow bowl, beat eggs and add almond milk, orange juice, orange zest, and salt. Mix until well combined.
Add bread slices one at a time, turning them so they soak up the mixture on each side.
Melt coconut oil over medium heat in large skillet. Cook slices until golden on each side, flipping after 2–3 minutes. Serve warm with chilled whipped cream.
Coconut Whipped Cream (makes 5 cups)
Ingredients:
2 cups coconut cream, skimmed off the top of chilled coconut milk
1 tsp vanilla extract 1⁄4 cup maple syrup
Dash of sea salt
Directions:
Refrigerate coconut milk overnight or for 4 hours until it separates.
Once chilled and when the cream rises to the top, take off the coconut cream and add it to a chilled metal bowl. Chill again to ensure firmness.
Add remaining ingredients and whip until stiff peaks form. Chill until serving.
Named for my hometown of New Orleans, this macro bowl-style breakfast is a winner on every level! The vitamin C in the chipotle peppers and the “heat” add a great boost to your metabolism for fat burning, as does the curly kale. Plus without empty carbs, this dish provides a slow burn for long-lasting sustenance.
Ingredients:
2 cups curly kale, roughly chopped
1⁄4 cup uncooked quinoa
4 eggs, hard-boiled
1⁄2 avocado, sliced
2 vine-ripe tomatoes, diced
Sea salt to taste
Pepper to taste
Chipotle Sauce:
2 tbsp olive oil
1 tsp fresh lemon juice
1 tsp chipotle paste
Directions:
Steam kale lightly; let drain.
Bring 1 cup of water to a boil and add quinoa. Stir and immediately lower heat to simmer. Cook over low heat until all water is absorbed. Set aside. Meanwhile, cook eggs to your preference.
Combine ingredients for chipotle sauce, whisking vigorously in serving bowl.
Combine quinoa, kale, scrambled eggs, sliced avocado, and diced tomatoes in a bowl on top of the chipotle and toss well. Add salt and pepper to taste.
A great protein-packed, vegan option for a clean, alkaline jump on the day. Made from fruit, chia seeds, and coconut milk, this fresh, flavor-filled treasure is the right meal to launch your morning!
Chia Seed Pudding (Serves 2)
Ingredients:
1 tbsp coconut sugar (or less, as desired for taste)
2 cup sun sweetened coconut milk, divided
1⁄4 cup chia seeds
1 vanilla bean pod
Directions:
Mix coconut sugar and 1⁄2 cup of the coconut milk over a low flame to melt the sugar. Once melted, take off heat and combine the remaining coconut milk and chia seeds and set aside.
Split the vanilla pod in half and scrape out the beans, adding them to coconut milk mixture. Let combo sit for an hour or chill overnight for a ready breakfast in the morning.
Pineapple-Turmeric Kanten (Serves 2)
2 cups fresh pineapple juice, divided
1⁄2 tsp agar powder
1⁄2 tsp turmeric powder
1 tsp lime zest
1 pinch salt
2 tsp arrowroot
Directions:
Combine 1 cup of pineapple juice with agar, turmeric, lime zest, and salt in a saucepan and heat on a low flame until it comes to a boil.
Reduce heat and add remaining pineapple juice and arrowroot; simmer for 10 minutes. The mixture will get gray and cloudy but once the arrowroot is completely dissolved, the color will return to a vibrant yellow.
Remove mixture from heat to cool. Chill for at least 1 hour or overnight.
Once chilled, layer the chia seed pudding and the pineapple-turmeric kanten in a parfait cup and enjoy. Top with granola, fresh mint, or fresh pineapple if desired. Store remaining kanten in the refrigerator.
Seasoned with anti-inflammatory turmeric and metabolism-boosting cayenne, minced tofu and creamy avocado are a fulfilling, flavor-packed way to start a busy day.
Tofu Avocado Scramble With Avocado
Ingredients:
12 oz firm tofu
1 tbsp olive oil
2 1⁄2 tbsp turmeric spice mix*
Salt to taste
Pepper to taste
2 tbsp cup shredded cheddar cheese, if desired
2 organic-whole-grain wraps
1 avocado,sliced
1⁄2 cup spinach
*Use extra spice mixture as a rub for chicken, fish, pork, or tofu, or add to rice or quinoa dishes.
Turmeric Spice Mix (makes 1 cup of dry spice mix)
Ingredients:
7 tbsp turmeric
4 tbsp onion powder
3 tbsp garlic powder
2 tsp cumin powder
2 tsp paprika powder
1 tsp cayenne powder
Directions:
Drain tofu and pat dry to remove liquid, then mince. Heat olive oil in skillet and add minced tofu, sauté over medium heat. Add spice mix and salt and pepper to taste.
Place wrap on a chopping board and add sliced avocado, spinach, and warm tofu mixture (and cheese if desired); close wrap and roll. Cut into two halves and enjoy!
This meal is perfect for breakfast, lunch, or dinner. It’s hearty and protein-rich with lean chicken breast, egg whites, and feta or cheddar. Serve it warm on a whole-grain roll or bagel or over a bed of fresh greens.
Serves 1
Ingredients:
1 chicken breast, pounded flat Pinch of sea salt Pinch of cayenne pepper
Juice of 1⁄4 lemon
3 egg whites (separated)
1 small vine-ripe tomato, sliced
2–3 slices of cheese (either feta or cheddar)
Whole-wheat English muffin
Sea salt to taste
Pepper to taste
Olive oil (for cooking eggs)
Directions:
Rub chicken breast with sea salt, cayenne, and fresh lemon juice and set aside.
Place chicken breast on a hot grill or stove, turning after 2–3 minutes on each side; cook until fully done, turning frequently to avoid burning.
Separate the eggs and scramble the whites, adding sea salt and pepper to the eggs as desired. Once chicken is fully cooked, slice the warm chicken breast and layer the chicken, scrambled egg whites, tomato, and cheese slices to the toasted English muffin (or serve over a bed of fresh greens).
