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Nutrition

Healthy Recipes #1 – Breakfast

The secret to living a long and healthy life requires not only regular exercise and physical activity but also to keep a well balanced diet but it can be difficult to regularly  come up with new and exciting ways to follow a healthy and nutritious diet. In addition to our MaxNRG exercise and workout videos/information, we now bring to you a variety of healthy recipes to try at home. We at MaxNRG Personal Training aim to provide weekly breakfast, lunch, dinner and even dessert recipe options/ideas that will not only revive your taste buds but take you a step closer to reaching a healthier you!


To kickstart this new segment we have provided two breakfast options:

  • French Toast with berries and yogurt

  • Baked ricotta with baby spinach leaves and tomato

Healthy Breakfast – Option 1

French Toast with berries and yogurt

Ingredients

  • 2 eggs
  • ½ cup no-fat milk
  • 4 slices bread
  • Olive oil spray
  • 2 cups fresh berries(strawberries & blueberries)
  • ½ cup low-fat yogurt

Method

  1. Whisk the eggs and milk together in shallow bowl
  2. Add the slices of bread and soak both sides thoroughly in the mixture
  3. Spray olive oil on a non stick frying pan over a medium heat
  4. Cook the bread for 1-2 minutes on each side until golden
  5. Serve on plate topped with berries and a little yogurt

Serves 4

Nutritional Info per serve

Calories – 185
Protein – 11g
Fat – Total 3.9g
Fat/Saturated – 1g
Carbohydrate – 24g
Sugars: 9.7g
Fibre: 4.lg

Healthy Breakfast – Option 2

Baked ricotta with baby spinach leaves and tomato

Ingredients

  • 1 ½ cups low-fat ricotta
  • 2 eggs, lightly beaten
  • 1 cup shredded baby spinach
  • 2 tablespoons shredded basil leaves
  • Salt and pepper
  • 250g cherry truss tomatos

Method

  1. Preheat oven to 200°C
  2. Grease a 6-hole friand pan with spray oil
  3. Mix together the ricotta, eggs, baby spinach and basil in large mixing bowl until well combined
  4. Season well with salt and pepper
  5. Scoop into the prepared friand pan
  6. Bake for 15-20 minutes or until ricotta is set
  7. Meanwhile place the tomatoes to a bake tray and place in oven for 5 mins or until the tomatoes have just start to split.
  8. Serve the baked ricotta onto a plate and serve with tomatoes as a side
  9. Top off with extra basil leaves

Serves 6

Nutritional Info per serve

Calories – 132
Protein – 12g
Fat – Total 8.3g
Fat/Saturated – 4.5g
Carbohydrate – 2.6g
Sugars: 2.5g
Fibre: 0.8g

To view more of our simple and healthy recipe ideas please visit our Nutrition Page

MaxNRG Personal Training
16 Sherbourne Road, Gladstone Park VIC 3043
0403 741 278
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