Non-Fasting Day Recipe Suggestions Breakfast Recipes

Non-Fasting Day Recipe Suggestions Breakfast Recipes: “breakfast is the most important meal of the day?” Odds are you have probably heard it plenty of times in your lifetime. But what does it really mean and how does it affect your weight loss goals? Most importantly what can you eat for non fasting day breakfast, that is both nutritious and delicious, and still stay on track on your diet?

These recipes will help you easily lose fat and gain muscle by giving you some nutritious and delicious healthy breakfast recipes for non fasting days recipes which will make losing that extra weight an enjoyable and tasty experience!.

Calories: 300 per serving

The perfect way to start your day is a short stack of sweet blueberry pancakes. This recipe is full of flavor and sure to keep you feeling full all morning.

– 1½ cups all-purpose flour

– 3 teaspoons baking powder

– Pinch of salt

– 1½ cups skim milk

– 2 large eggs, beaten

– 2 tablespoons coconut oil

– 1 tablespoon maple syrup

– 1 teaspoon almond extract

– 1 teaspoon olive oil

– 1 cup blueberries

1. Whisk together the flour, baking powder, and salt in a bowl.

2. In a separate bowl, beat the milk, eggs, coconut oil, maple syrup, and almond extract.

3. Gradually beat the flour mixture into the milk mixture until the batter is smooth and free of lumps.

4. Preheat a heavy skillet over medium-high heat and grease with oil.

5. Scoop about ¼ cup pancake batter into the skillet, and drop a handful of fresh blueberries into the pancake batter.

6. Cook the pancake until bubbles begin to pop on the surface. Then flip it over with a spatula.

7. Cook the pancake for 1 to 2 minutes until browned on the other side, and then transfer to a plate.

8. Repeat with the rest of the pancake batter and serve hot.

Serves 4 to 6 (serving size 2 pancakes).

Calories: 350 per serving

Why should you reserve sweets for dessert? This recipe for cinnamon French toast casserole is as decadent as a dessert but is designated for breakfast. Prepare this the night before for best results.

– 12 slices French bread, 1 day old

– 8 large eggs, beaten

– 1 cup skim milk

– 1 cup heavy cream

– 1 tablespoon granulated sugar

– 1 tablespoon ground cinnamon

– 1 teaspoon vanilla extract

– 1 teaspoon almond extract

1. Cut the bread into chunks and spread them in the bottom of a greased 9-by-13-inch baking dish.

2. Combine the rest of the ingredients in a bowl, and whisk until well combined.

3. Pour the egg mixture into the baking dish, and then cover and chill overnight.

4. Bake in a preheated oven at 350 degrees F for 40 to 50 minutes until the bread is puffed and the casserole is set.

Serves 6 to 8 (serving size 1 cup).

Calories: 300 per serving

Packed with protein and flavored with fresh spinach and Fontina cheese, this omelet is a great way to start the morning. Not only is it full of vital nutrients, but it is also incredibly easy to prepare.

– 2 large eggs

– 1 tablespoon water

– 1½ teaspoon salt

– 1¼ teaspoon freshly ground black pepper

– 1 teaspoon canola oil

– 1 cup fresh spinach leaves, chopped

– 1 green onion, chopped

– 1¼ cup Fontina cheese, grated

1. Whisk together the eggs, water, salt, and pepper in a small bowl and set aside.

2. Heat the canola oil in a nonstick skillet over medium heat.

3. Pour in the whisked egg mixture, and let it cook for 1 minute until the eggs begin to turn opaque around the edges.

4. Loosen the edges of the omelet with a rubber spatula, lifting them to allow the uncooked egg to flow underneath.

5. Cook for 1 to 2 minutes more until the egg is almost set.

6. Sprinkle the spinach, green onion, and cheese over half the omelet, and then use the rubber spatula to fold the empty half of the omelet over the filling.

7. Cook for 1 minute, and then carefully flip the omelet and cook for 1 minute on the other side, or until the egg is completely set.

8. Transfer to a plate and serve hot.

Serves 1.

Calories: 300 per serving

Gluten-free cooking may not be as complicated as you think. These pumpkin pancakes are made with almond flour and flavored to taste just like pumpkin pie.

– 1¼ cups almond flour

– 1½ teaspoon baking soda

– Pinch of salt

– 3 large eggs, separated

– 1¼ cup pureed pumpkin

– 2 tablespoons coconut milk

– 2 tablespoons unsalted butter, melted

– 1 tablespoon honey

– 1 teaspoon vanilla extract

– 1½ teaspoon ground cinnamon

– 1¼ teaspoon ground nutmeg

– 1 teaspoon olive oil

1. Whisk together the almond flour, baking soda, and salt in a bowl.

2. In a separate bowl, beat the egg yolks with the pumpkin, coconut milk, and butter. Whisk until well combined.

3. Gradually beat the almond flour mixture into the pumpkin mixture until the batter is smooth and free of lumps.

4. Whisk in the honey, vanilla extract, cinnamon, and nutmeg.

5. Beat the egg whites until foamy, and then fold into the pancake batter until combined.

6. Grease a heavy skillet with oil, and preheat over medium-high heat.

7. Scoop about ¼ cup pancake batter into the skillet.

8. Cook the pancake until bubbles begin to pop on the surface, and then flip it over with a spatula.

9. Cook the pancake for 1 to 2 minutes until browned on the other side, and then transfer to a plate.

10. Repeat with the rest of the pancake batter and serve hot.

Serves 6 (serving size 2 pancakes).

Calories: 230 per serving

Have you ever heard of crepes for breakfast? Traditionally a French dessert, crepes also make a delicious, fruity meal.

– 2 large eggs, plus 1 yolk

– 1½ cup skim milk

– 2 tablespoons heavy cream

– 1½ tablespoons butter, melted

– 1¾ cup all-purpose flour

– 3 tablespoons granulated sugar

– Cooking spray

– 3 ripe peaches, pitted and sliced

– 1¼ cup whipped topping

1. Combine the eggs and yolk in a small bowl. While whisking the eggs, drizzle in the milk and heavy cream, followed by the butter.

2. Combine the flour and sugar in a separate bowl, and then gradually beat into the egg mixture.

3. Stir until smooth, and then set aside.

4. Grease a nonstick skillet with cooking spray, and preheat over medium heat.

5. Pour about ¼ cup of the crepe batter into the skillet, and tilt the pan to evenly coat the bottom.

6. Cook for 1½ minutes until the underside of the crepe is browned, and then flip and cook for 20 seconds longer.

7. Transfer the crepe to a plate and cover with a clean towel.

8. Repeat with the remaining batter until all of the crepes have been prepared.

9. Place several peach slices down the center of each crepe, and fold the crepes up around the peaches.

10. Garnish with a dollop of whipped topping and serve.

Serves 8 (serving size 1 crepe).

Calories: 250 per serving

Though they may look sinful, these muffins are deceptively healthy. The grated zucchini keeps the batter moist, while the cocoa powder provides rich, chocolaty flavor.

– 1 cup all-purpose flour

– 1 cup unbleached wheat flour

– 1/3 cup cocoa powder

– 1 teaspoon baking powder

– Pinch of salt

– 1½ cups granulated sugar

– 3 large eggs, whisked

– 1¾ cup unsweetened applesauce

– 1¼ cup butter, melted

– 1 teaspoon vanilla extract

– 2 cups grated zucchini

1. Preheat oven to 325 degrees F, and line a muffin pan with paper liners.

2. Combine the flours, cocoa, baking powder, and salt in a bowl, and stir until well mixed.

3. Beat together the sugar, eggs, applesauce, butter, and vanilla extract in a separate bowl.

4. Gradually beat the wet ingredients into the dry, and stir until well combined.

5. Fold in the zucchini, and then spoon the batter into the prepared pan, filling each cup about two-thirds full.

6. Bake for 15 to 25 minutes, until a toothpick inserted in the center of the muffin comes out clean.

7. Cool for 5 minutes in the pan, and then turn out to cool or serve.

Makes 12 muffins (serving size 1 muffin).

Breakfast made easy! This sausage and egg breakfast casserole is ideal for families that are on the go. With only a few minutes of preparation time, you can have a hot, delicious breakfast on the table.

– 6 large eggs, whisked

– 1 cup unsweetened coconut milk

– 1½ teaspoons salt

– 1½ teaspoon freshly ground black pepper

– 1 pound breakfast turkey sausage patties

– Cooking spray

– 6 thick slices wheat bread

– 1 cup shredded cheddar cheese

– Chives, chopped

1. Combine the eggs, coconut milk, salt, and pepper in a bowl.

2. Heat the sausage in a skillet over medium-high heat and cook until heated through. Transfer to paper towels to drain.

3. When the sausage is cool enough to handle, chop it coarsely and set aside.

4. Grease a 9-by-13-inch baking dish with cooking spray, and spread the bread slices out on the bottom.

5. Top the bread with the cooked sausage and shredded cheese, and then pour the egg mixture over it.

6. Cover and chill overnight.

7. Bake in a preheated oven at 350 degrees F for 25 to 30 minutes, until the egg is cooked through and the casserole set. Top with chives and serve.

Serves 6 to 8 (serving size 1 cup).

Calories: 375 per serving

This granola recipe is made with healthy whole grains and flavored with raisins and ground cinnamon. Served with milk, this granola makes a great breakfast, but it can also double as a crunchy snack.

– 4 cups rolled oats

– 1 cup walnuts, chopped

– 1 cup raisins

– 2 tablespoons wheat germ

– 1½ cup honey

– 1/3 cup coconut oil

– 2 tablespoons pure maple syrup

– 1 tablespoon ground cinnamon

– 1 teaspoon vanilla extract

– Pinch of salt

1. Preheat oven to 300 degrees F, and line a rimmed baking sheet with parchment paper.

2. Combine all of the ingredients in a bowl and mix well by hand.

3. Spread the granola on the baking sheet and bake for 10 minutes.

4. Stir the granola, and then bake for another 10 minutes until browned.

5. Cool to room temperature, and then store in an airtight container.

Serves 10 to 12 (serving size 1/3 cup).

Calories: 250 per serving

You don’t have to go out to a restaurant to enjoy authentic buttermilk waffles—these can be made right in the comfort of your own kitchen.

– Cooking spray

– 2 cups all-purpose flour

– 2 tablespoons granulated sugar

– 1 tablespoon baking powder

– Pinch of salt

– 2 large eggs, whisked

– 1½ cups whole milk

– 1¼ cup butter, melted

– 1 teaspoon almond extract

– 1½ cup mini chocolate chips

1. Preheat an electric waffle iron and lightly grease with cooking spray.

2. Combine the dry ingredients in a bowl, stirring well, and then make a well in the middle.

3. Pour the beaten eggs, milk, melted butter, and almond extract into the well, and whisk until smooth and combined.

4. Fold in the chocolate chips, and then spoon the batter into the waffle iron, using the amount suggested in the iron’s instructions.

5. Cook the waffles according to the iron’s instructions and serve hot.

Serves 8 (serving size 1 waffle).

Calories: 180 per serving

This recipe is the perfect way to use up those overripe bananas sitting on your counter. Serve it fresh for breakfast, and then enjoy the leftovers all week long.

– Cooking spray

– 2/3 cup light brown sugar, packed

– 4 overripe bananas, mashed

– 1¼ cup skim milk

– 1 large egg, plus 1 egg white

– 3 tablespoons butter, melted

– 1 teaspoon vanilla extract

– 1 cup all-purpose flour

– 1 cup unbleached wheat flour

– 2 teaspoons ground cinnamon

– 1½ teaspoons baking powder

– 1¼ teaspoon salt

– 1¾ cup walnuts, chopped

1. Preheat oven to 350 degrees F, and grease a loaf pan with cooking spray.

2. Combine the brown sugar, bananas, milk, egg, egg white, butter, and vanilla extract in a mixing bowl. Whisk until smooth.

3. Stir together the flours, cinnamon, baking powder, and salt in another bowl.

4. Gradually beat the dry ingredients into the wet, until the batter is smooth and well combined.

5. Fold in the walnuts, and then pour the batter into the prepared pan.

6. Bake for 45 to 50 minutes, until a knife inserted in the center comes out clean.

7. Cool completely before slicing to serve.

Makes 1 loaf (serving size 1 slice).