We found the best foods so that you can get on track and refuel your body post-holiday without feeling deprived. Read on for more!
Berry-Yogurt smoothie.1. Berry-yogurt smoothie: Yogurt smoothies aren't just easy to make, but they're also one of the healthiest meals you can eat. Combining frozen fruit, yogurt, honey, orange juice and a banana is a great way to get a nutrient-packed breakfast on the go.
Serves: 1 Prep Time: 5 minutes Cook Time: N/A Ingredients
|1||cup mixed frozen berries (raspberries, strawberries, and blueberries)|
|1⁄2||cup nonfat yogurt|
|1⁄4||cup freshly squeezed orange juice|
RELATED: Are You Falling for these 10 Food Label Lies?
Green eggs, no ham!2. Green eggs and ham (minus the ham): Scrambling eggs with sautéed greens is an easy way to inject your regular breakfast with some much-needed, post-binge veggies. The added vitamins plus protein from the eggs get you back on track fast. Any combination of quick-cooking greens will work here; we love mixing spinach and arugula.
Serves: 2 Prep Time: 5 minutes Cook Time: 25 minutes Ingredients:
1 teaspoon of olive oil
1 small sweet onion, thinly sliced
4 egg whites
1.5 cups of tightly packed baby arugula or spinach, or a combination
2 tablespoons of grated Parmesan cheese
salt and pepper
Slowly crisp the onions for about 20 minutes. Every few minutes, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The onions will sweeten by condensing in their own juices . If you stir too often, the onions will turn to mush.
Beat the eggs and egg whites together with ¼ teaspoon of salt and a pinch of red pepper. Push the onions to the side of the pan, and pour the eggs in the middle. Slowly scramble over low heat, scooping up the partially cooked pieces from the bottom and redistributing the raw egg. When the egg is almost entirely cooked, add the arugula and the cheese. Stir to combine and cook for another minute or so until the eggs are cooked, but not overdone. Taste for salt and serve immediately.
Pomegranate pancakes, yum!3. Healthy pomegranate pancakes: These pancakes may appear decadent, but they're actually quite light. Yogurt gives them their fluffy texture, and pomegranate sprinkled on top delivers a high dose of antioxidants. You can use fresh berries or banana slices in place of pomegranate. Quick tip: Buy fresh pomegranate seeds instead of the whole fruit to save a ton of work (and time).
1 egg, separated
1 egg white
1⁄2 cup yogurt
3 tablespoons flour
1⁄4 teaspoon vanilla extract
1 teaspoon sugar
Pinch of salt
1⁄2 teaspoon butter
1⁄4 cup pomegranate seeds (or other fruit)
Instructions: Separate one egg. Combine yolk in a small bowl with the yogurt, flour and vanilla extract. Stir well with a fork.
Separate the second egg. In a larger bowl, beat the two egg whites , sugar, and salt until they are fluffy and hold a soft peak.
Scrape about a third of the egg whites into the yolk-yogurt mixture and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
Melt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
Top with pomegranate seeds and a thin slice of butter. Serve with syrup.
Recipe provided by Big Girls, Small Kitchen
RELATED: 10 Foods You Should Always Have in Your Fridge
Potato has with vegetables4. Breakfast potato hash with vegetables: Instead of a basic breakfast potato hash, combine the satisfying starch with nutrient-packed vegetables you have on hand. Carrots, celery, turnips, onion and garlic all work well together or on their own. To up the protein, toss a fried or poached egg on top.
6 medium Yukon gold potatoes, diced; or about 4 cups of any kind of potatoes cut into a 1/2 inch dice
1 tablespoon olive oil
1 medium onion, diced
1 carrot, diced
1⁄2 red pepper, diced
1 small turnip, diced
2 celery stalks, diced
2 garlic cloves, minced
1 scant teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
Instructions: In a large pot, bring about 6 cups of water to a boil. Add a large pinch of salt and the potatoes, and cook until just soft, about 5 minutes. Drain the potatoes well and let them sit at room temperature for 30 minutes to dry completely.
In a medium cast-iron pan, heat half the olive oil. Add the onion, carrot, red pepper, turnip, and celery, and cook over medium heat until soft, about 8-10 minutes. Add the garlic, salt, pepper, and oregano, and cook for a few more minutes, then transfer to a plate. Return the pan to the stove over medium-high heat, and warm the remaining oil until it starts to shimmer. Add the potatoes and cook until crispy , 10-15 minutes, stirring occasionally. Return the rest of the veggies to the potato hash, warm through, and serve.
More on SHAPE:
9 Ways Pinterest Can Improve Your Diet
What Do Nutritionists Eat for Breakfast?
Experts Reveal: 15 Small Diet Changes for Weight Loss