Top four healthy easy breakfast recipes vegetarian

Easy breakfast recipes vegetarian, breakfast is the most important meal of the day, When you need to drop a few winter pounds, the solution begins with breakfast. If you start the day with a bagel, sugary …

Easy breakfast recipes vegetarian, breakfast is the most important meal of the day, When you need to drop a few winter pounds, the solution begins with breakfast.
If you start the day with a bagel, sugary cereals or ice waffle drizzled with syrup, it will not help you to lose weight.
Easy breakfast recipes vegetarian

French toast with strawberries -weight loss recipes

  • 1 tbsp. tablespoons olive oil
  • 1 medium bell pepper (red or yellow) into strips 0.5 cm
  • 2 medium tomatoes, seeded and detailed 1cm cubes
  • 1 cup prepared salsa
  • 1 small can of mild green chilies canned
  • ¹ / ₂ tbsp. cumin powder
  • 6 large eggs
  • 6 flour tortillas (20 cm) heated
  • 2 tbsp. tablespoons chopped cilantro
  • 1 avocado, peeled and chopped
Tips from the chef
Use whole-wheat bread to increase its fiber content
weight lose breakfast recipes: French toast topped with strawberries
  • 10 slices
  • Preparation time: 20 minutes (30-minute wait)
  • Cooking time: 15 minutes
1. Cut the bread into 10 slices about 4 cm thick. Pace a slot in the upper crust of each slice and dig it to form a deep pocket.
2. In a medium bowl, mix the cream cheese, 3 tbsp. tablespoons icing sugar and almond extract. Stir the strawberry mixture and insert it also in all slices of bread. Place them in a shallow dish 4 liter ovenproof (eg measuring 35 cm by 25 cm).
3. In another medium bowl, whisk together eggs, egg whites, milk, vanilla, salt and remaining sugar (or 1 Tbsp.). Pour this mixture over the bread. Tilt the mold of all the sides so that the bread is completely covered. Let stand 30 minutes or cover and refrigerate for 8 hours.

4. Pour a large nonstick skillet or Gaufrière with cooking spray and place it on a medium heat element. When the pan is hot, put the slices of bread and cook 3-4 minutes per side or until browned on both sides.

Leek and corn stuffed peppers recipes 


Leek and corn stuffed peppers 8 to 10 serving Fresh southern corn are widely sold this time of year, and it is usually quite good. Use it if you can, leaving frozen corn only as a last resort. This dish makes an attractive centerpiece for this dinner, encircling the wild rice pilaf that follows.


  • 10 medium green or red bell peppers, or a combination
  • 2 tablespoons olive oil
  • 4 large leeks, white, and palest green parts only, chopped and well rinsed
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced
  • 4 cups cooked corn kernels, preferably fresh
  • 1/4 cup fine bread crumbs
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried summer savory
  • 1 teaspoon ground coriander
  • Salt and freshly ground pepper to taste
  • Wheat germ for topping
  • Paprika for topping


Preheat the oven to 350 degrees.

Carefully cut away the top stems of the peppers and remove the seeds. Cut a very thin slice from the bottoms so that the peppers can stand. Arrange, standing snugly against one another for support, in one or two very deep casserole dishes or a roasting pan.

Heat the oil with two tablespoons of water in a large skillet. Add the leeks, shallots, and garlic. Saut÷ over medium heat, covered, lifting the lid to stir occasionally until the leeks are tender. Stir in the remaining ingredients except for the toppings. Cook, stirring, another 5 minutes.

Distribute the stuffing among the peppers. Top each with a sprinkling of wheat germ, followed by a dusting of paprika. Cover the casserole or roasting pan and bake for 40 to 50 minutes, or until the peppers are tender but still firm enough to stand. Arrange in a circle on a large platter surrounding the pilaf, following. Serve at once.

Weight loss recipes tortellini Capri

Ingredients (Serves: 6)

This easy pasta salad always impresses the company, but you need not wait for special occasions to make it.

  • 1 pound good-quality frozen cheese tortellini, vegetable-filled tortellini, or tofu tortellini
  • 1 cup unthawed frozen green peas
  • 2 cups finely chopped fresh broccoli florets
  • 10- or 12-ounce jar roasted red peppers

Dressing: Liquid from the roasted peppers

  • 2 tablespoons olive oil, preferably extra-virgin
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 1/4 cup grated fresh Parmesan cheese, preferably organic, or Parmesan-style soy cheese

Salt and freshly ground pepper to taste Begin cooking the tortellini according to package directions.

Layer the frozen peas and the broccoli florets in a large saucepan with l/2 inch of water. Bring them to a simmer and steam over moderate heat, covered, until the peas are thawed and the broccoli is bright green, about 3 to 4 minutes. Drain the peas and broccoli and rinse them under cool water until they are at room temperature.

In the meantime, drain the roasted peppers, reserving the juices in a small mixing bowl. Cut the peppers into strips. Combine the liquid from the red peppers with the remaining dressing ingredients and mix.

When the tortellini are done, drain them and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, and dressing. Add the Parmesan cheese and toss well. Season to taste with salt and pepper and toss again.

Avocado, Walnut Crispy Bacon. recipe:

  • Preparation: 15 minutes
  • Cooking: 8 minutes
  • Serves: 4


  • 1/2 cup walnut haves, roughly chopped
  • 3 ripe Roma (egg) tomatoes and diced
  • 1 small red onion, very thinly sliced
  • 6oz/150g baby spinach, trimmed and washed
  • 1 large ripe avocado, halved, peeled, seed removed and sliced
  • 1/4 cup fresh lime juice
  • 1/3 cup extra virgin olive oil
  • sale and ground black pepper
  • 7oz/200 g rindless bacon and chopped

Directions: How to make Avocado, Walnut Crispy Bacon. recipe:

1. Use a non-stick frying pay and heat over medium-high heat. Next add bacon to cook, stirring occasionally for 3-4 minutes or until crispy. Remove bacon and set aside to cool.

2. Add walnuts to pan and cook over medium-high heat for 2-3 minutes or until lightly toasted. Remove with a slotted spoon to a plate and set aside.

3. Now add oil and lime juice to the pan. Season with salt and pepper to taste and stir to combine.

4. Combine walnuts, tomatoes, spinach, onion, avocado, and bacon in a large serving bowl. Pour warm lime dressing over salad and toss gently to mix.

Now you have it – weight loss recipes delicious food made easy and ready to serve immediately.


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