The post Mini Pancakes Recipe: A Fun, Bite-Sized Breakfast Idea appeared first on PAPILDAI24.LT.
]]>Make breakfast more fun with this mini pancakes recipe! These bite-sized pancakes are fun, customizable, and perfect for kids and adults alike.
The only thing better than a classic short stack of pancakes? Dozens of minis! This recipe has everything I love about the original breakfast dish, just in a miniature form. These tiny rounds are fluffy, golden brown, and delicious. They’re perfect served as a fun kids’ breakfast, or you can dress them up for a charming brunch.
This step-by-step mini pancakes recipe will walk you through the entire process, from preparation to storage. I hope you enjoy them as much as my family does: my kids are enamored with anything mini (and let’s be honest: so am I!).
Why I Love This Recipe
You can’t go wrong with a pancake breakfast, but this recipe is one of my favorite easy recipes because it’s quick, fun, and easy to eat on the go. Here are a few things to love about this recipe:
- Fun: Who doesn’t love a classic food, done up mini style?
- Customizable: With toppings, syrups, sauces, and garnishes, there are endless flavor possibilities.
- Portion control: Minis can help with portion control, letting you enjoy more without overindulging.
- Take them on the go: Don’t rush your breakfast. Instead, grab a handful of mini pancakes to take with you — no fork required!
Ingredients for Your Pancake Batter
This spin on my classic pancake recipe combines all-purpose and whole wheat flour for a hearty, developed flavor and fluffy texture. Here’s what you’ll need:
- All-purpose and whole wheat flour: Using a mix adds structure and flavor. You can stick to all-purpose flour only if you prefer a lighter pancake.
- Sugar: Granulated sugar is a classic here, but you can swap it with brown sugar or coconut sugar in equal amounts.
- Baking powder, salt, and vanilla extract: These pantry staples help your pancakes rise, balance flavor, and add sweetness.
- Milk: Use whatever milk you like: whole milk, 2%, skim, almond, soy, oat, or coconut are all great options. Keep in mind that each type will slightly change the flavor and texture.
- Butter: Melted butter adds richness to the mini cakes. You can substitute the same amount of a neutral-flavored oil (vegetable, canola, sunflower seed, coconut, or avocado). I like using olive oil marked “mild taste” as a healthy oil.
- Eggs: They bind the batter and give it structure. If you need an egg-free option, try substituting with a flax egg (I have not tested this specifically, but it should work!).
- Lemon Juice: Adding a bit of lemon juice helps create a fluffier pancake. Use apple cider or white vinegar if you don’t have lemon juice.
Use a Squeeze Bottle!
Want your pancakes to look just as good as they taste? I’ll let you in on my secret for uniform pancakes: use a condiment squeeze bottle! This method allows you to create pancakes of a consistent size.
A spoon or small measuring cup can also help you achieve this, but it tends to be a little slower (and messier). I’ve tried both methods, and the squeeze bottle is the way to go!
Griddle Vs. Skillet
If you’re deciding what to make mini pancakes on, I suggest a large griddle, but you can also use a nonstick skillet or pan. A griddle is ideal because it provides a more even surface and consistent heat (the larger the better, since you’ll be cooking so many at once).
How to Serve Mini Pancakes
A good pancake hardly needs more than some maple syrup to accompany it, but if you’re looking to experiment (or impress), I’ve rounded up some of my favorite syrups, sauces, and toppings:
- Try topping with almond butter or peanut butter.
- Add some color with blueberries, raspberries, or banana slices.
- Make one of my favorite fruit sauces. I’ve got blueberry, strawberry, and raspberry sauce.
- Try with homemade blueberry syrup or strawberry syrup.
- Sprinkle a few large pinches of ground cinnamon into your maple syrup.
- Top with a dollop of my homemade whipped cream.
- Pair with a mimosa as a fun brunch recipe.
I’d love to hear how you serve your mini pancakes. Try my recipe and leave a review in the comments!
Tips for Success
Since they’re smaller than standard pancakes and you’ll be making so many at once (this recipe makes about 55-60 small pancakes), here are a few tips to help you out:
- Use a large, non-stick griddle. You’ll be grateful for a large surface when cooking dozens of mini flapjacks!
- Aim for a thick and pourable batter consistency. Don’t overmix. You want the batter thick enough to scoop, but soft enough to spread slowly.
- Experiment with heat levels. Medium-low heat is ideal, but not every stovetop is the same. Your surface should only take a few minutes to heat up. Keep in mind that subsequent batches will cook faster than the first.
- Each pancake should take about 1-2 minutes (per side) to cook. When bubbles pop up on the first side and the bottoms turn golden, it’s time to flip!
- Keep your batches warm while cooking. I like to place the cooked pancakes under an inverted bowl to trap the heat. Another option is to preheat your oven to the lowest setting (around 200°F/93°C). Transfer the finished batch to a baking sheet and keep them warm in the oven.
- Don’t stress if your first batch isn’t perfect! Look at it as a lesson in honing your skills.
Storing & Reheating
Leftover pancakes can be stored in the refrigerator for about 5 days when wrapped in foil or in an airtight container. You can also store leftovers in the freezer for up to 3 months in a freezer-safe bag! Remember to allow the pancakes to cool to room temperature before storing.
Reheat leftovers in the microwave, toaster, or on the stovetop.
Dietary notes
This recipe is vegetarian. You can also make it vegan by using my vegan pancakes recipe.
FAQs
You can definitely tweak this recipe to make regular-sized pancakes. Since the batter is the same, you’ll just create larger circles when pouring. Keep in mind that you’ll also have to adjust the cooking time according to the size of the pancake.
These mini pancakes can fit into a balanced diet, especially with ingredients like whole wheat flour, eggs, and milk. The eggs and milk contain protein and vitamins, like calcium, potassium, and vitamin A. The size of the pancakes can also help with portion control. For some added nutrients, try topping them with fresh fruit instead of sweeter, sugary toppings.
Try these healthy pancake recipes, including a gluten-free version, for more nutritious options.
Yes, you can prepare and store the dry ingredients ahead of time! Your mixed dry ingredients can last for months in an airtight container; just make sure to store it in a cool, dry location.
Mini Pancakes
Pin Recipe
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Print Recipe
Check out my fun twist on traditional pancakes with this mini pancakes recipe! These bite-sized stacks make a tasty, kid-approved breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 55 to 60 mini pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ¾ cup plus 2 tablespoons milk of choice
- ¼ cup melted unsalted butter or neutral oil
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice or vinegar*
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
- Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) Pour the batter into a squeeze bottle or measuring cup.
- Lightly butter a nonstick skillet or griddle and wipe off the extra grease with a paper towel. Heat the skillet to medium-low heat.
- Make about 2-inch diameter circles using a squeeze bottle (or you can use 1 tablespoon measure to scoop the batter onto the skillet and flatten into a circle**). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, then flip and cook until cooked through (about 1 to 2 minutes per side).
- Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter. If necessary, add a teaspoon of milk to keep it a drizzlable consistency (if using a squeeze bottle, you can shake it in!). Adjust the heat as necessary to maintain an even temperature. Serve immediately with maple syrup for dipping.
Notes
*Pro tip for fluffy pancakes: include an acidic ingredient like lemon juice, apple cider vinegar, or white vinegar.
**The squeeze bottle is a game-changer for creating uniform-sized mini pancakes: my preferred method! Here’s a link to the squeeze bottles I use.
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The post Mini Pancakes Recipe: A Fun, Bite-Sized Breakfast Idea appeared first on PAPILDAI24.LT.
]]>The post 20 High Protein Breakfast Ideas appeared first on PAPILDAI24.LT.
]]>Start your day with these high protein breakfast ideas made from healthy whole food protein sources! From quick smoothie bowls to savory scrambles, we’ve got the recipes to keep you full and energized all morning long.
Looking for satisfying high protein breakfast recipes to start the day? As cookbook authors and recipe experts, we are passionate about creating dishes that are both nutritious and flavorful using healthy protein sources.
In this post, Alex and I are sharing our top high protein breakfast ideas to start the day, including smoothie bowls, scrambles, sandwiches, tacos, and more! We’ve also included some information from the Mayo Clinic that may change the way you think about protein. Keep reading!
What is a high protein breakfast?
The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!
The same article indicates the average adult needs 60 grams per day, or around 70 to 90 grams if you’re over 40 years old. If you eat high protein meals for lunch, dinner, and snacks, it’s likely you may only need about 10 to 15 grams protein at breakfast!
What are the healthiest protein sources?
The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:
- Fish or seafood
- Lean meats, such as skinless, white-meat chicken or turkey
- Egg whites
- Low-fat dairy
- Plant based protein like soy, nuts, seeds, beans and lentils
High protein breakfast ideas—recipe list
Yogurt Bowls
Need a quick and healthy high protein breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
31 g protein per serving
Breakfast Burrito
This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got massive savory flavor and a good amount of protein to boot.
25 g protein per serving
Cottage Cheese Breakfast Bowls
These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon, and dollop of nut butter for even more protein.
20 g protein per serving
Cottage Cheese Pancakes
Want a protein-packed, fluffy pancake recipe? This cottage cheese pancakes recipe is a deliciously healthy twist on the breakfast classic, perfect for satisfying your morning cravings.
14 g protein for 2 pancakes
Vanilla Protein Smoothie
This vanilla protein smoothie is creamy, lightly fruity, and packed with protein! It’s the perfect healthy breakfast or post-workout snack.
13 g protein per serving
Breakfast Quinoa Bowl
This breakfast quinoa bowl is a hearty and healthy way to start the day! Load up this whole grain with tasty toppings.
15 g protein per serving (with 1 ½ tablespoons almond butter)
Smoked Salmon Toast
Smoked salmon toast is ideal for a high protein breakfast or brunch! This simple idea is a study in contrasts of flavor and texture.
20 g protein per serving
Easy Egg Tacos
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day, but we love it as a filling high protein breakfast idea.
15 g protein per serving (2 tacos)
Smoothie Bowl
Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty high protein breakfast.
16 g protein per serving
Ricotta Pancakes
This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
20 g protein for 2 pancakes
Smoked Salmon Omelette
This smoked salmon omelette recipe makes a special breakfast or brunch! Bursting with flavor, it takes minutes to make.
20 g protein per serving
Quick Breakfast Sandwich
This 5 minute breakfast sandwich recipe makes mornings easy! Fluffy, cheesy eggs pair perfectly with a slather of smoky mayo.
23 g protein per serving
Oatmeal Smoothie
This vanilla protein smoothie is creamy, lightly fruity, and packed with protein! It’s the perfect healthy breakfast or post-workout snack.
16 g protein per serving
Cottage Cheese Toast
Need a 5 minute high protein breakfast or lunch? Cottage cheese on toast is an easy lunch idea or snack using this high protein cheese!
14.5 g protein per serving
Scrambled Eggs with Cottage Cheese
Try scrambled eggs with cottage cheese as a healthy breakfast idea! The cheese adds protein and irresistibly savory flavor.
18 g protein (for the 1 large serving)
Yogurt Parfaits
Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
10 g protein per serving; add 5 g protein with 1 ½ tablespoons nut butter
Breakfast Quesadilla
Need a quick breakfast or dinner? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar! It’s done in under 15 minutes.
15 g protein per serving
Crustless Quiche with Spinach
This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.
15 g protein for 1 ½ slices
Greek Yogurt Smoothie
Here’s how to make the best yogurt smoothie! This tasty protein-packed puree features frozen fruit and creamy Greek yogurt.
18 g protein per serving
High Protein Breakfast Bowls (& More Ideas!)
Print Recipe
Need a quick and healthy breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1
- Category: Breakfast
- Method: No Cook
- Cuisine: High Protein
- Diet: Vegetarian
Ingredients
- 1 cup Greek yogurt
- 1/2 to 1 tablespoon maple syrup or honey, plus more to taste if desired
- ½ teaspoon vanilla extract
- 1 handful blueberries, blackberries, or raspberries
- 1 handful sliced strawberries
- 1 handful dried cherries or cranberries (optional)
- 1 dollop almond butter or peanut butter
- 1 tablespoon roasted salted pepitas (optional)
- 1 handful granola or chopped pecans
- More topping ideas: chopped apples, pineapple, banana slices, pear slices, peaches, mango, chia seeds, bee pollen, cashews, hazelnuts, almonds, toasted coconut, etc.
Instructions
- Mix the Greek yogurt with the maple syrup and vanilla extract.
- Prepare the fruit, as desired.
- Place the yogurt in a bowl, then sprinkle and drizzle with all toppings. Add another drizzle of honey or maple syrup, as desired.
Notes
Try these seasonal variations:
Pumpkin yogurt bowl: To 1 cup Greek yogurt add ¼ cup canned pumpkin, 2 tablespoons maple syrup, and ½ teaspoon each vanilla extract and cinnamon (or pumpkin pie spice). Top with pepitas or pecans.
Apple crisp yogurt bowl: Top the yogurt with sliced apples or homemade applesauce, a sprinkle of cinnamon, and homemade granola.
Strawberry rhubarb bowl: Top the yogurt with rhubarb compote, fresh strawberries, chopped pistachios, and a drizzle of honey.
Peaches and cream yogurt bowl: Add ripe sliced peaches or peach compote, chopped pecans or homemade granola, and fresh mint sprigs.
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]]>The post 50 Healthy Recipes for Breakfast, Lunch & Dinner – A Couple Cooks appeared first on PAPILDAI24.LT.
]]>Here’s a list of easy healthy recipes for any meal of the day: breakfast, lunch or dinner! Whatever the meal, we’ve got you covered.
For over a decade, Alex and I have been creating healthy recipes that are both delicious and simple, here on A Couple Cooks and in our cookbooks. So if you need inspiration for healthy meals, you’ve come to the right place! We’ve put together a list of our most popular nourishing recipes for any mealtime.
Whether you’re looking for quick dinners, plant-based recipes loaded with veggies, lunch ideas or breakfast recipes, we have options for every type of eater. Our recipes, from easy baked salmon to eggplant pizzas, have been consistently popular at our dinner table and readers around the globe!
What do we mean by “healthy”? This term can be controversial, but here’s our approach: Our recipes mainly follow the Mediterranean diet, focusing on seafood, colorful vegetables and fruits, whole grains, and cooking fats like olive oil. Each recipe is chosen for its high nutrient, protein, and fiber content. Enjoy these tried-and-true healthy recipes, perfected over a decade, for a balanced and tasty diet!
And now, our top healthy recipes for breakfast, lunch & dinner!
This easy cauliflower stir fry is an ideal healthy and easy dinner idea! It’s full of nutrients and covered in a punchy sauce. This recipe has so many healthy vegetables, it provides 221% of your daily Vitamin C!
Also try: Tofu Stir Fry, Broccoli Stir Fry or Stir Fry Vegetables
What makes this the best lentil soup recipe? Let’s just say that everyone we’ve served it to immediately asks for the recipe…and seconds. Lentils are the definition of healthy: low in calories, high in plant-based protein and fiber.
Also try: Instant Pot Lentil Soup or Curry Lentil Soup
Here’s a recipe that’s a total winner every night of the week: Greek chicken! Bake the chicken with tomatoes, olives, garlic, lemon, and feta cheese, and it comes out with beautiful bold flavors.
This ultra flavorful shrimp and broccoli comes together in minutes for a fast and easy healthy dinner recipe! It’s loaded with protein and 132% of your daily vitamin C. Serve with rice or over noodles.
Also try: Shrimp Fried Rice
Here’s a Tex Mex favorite recipe that’s a great way to infuse loads of veggies: Vegetarian Faijtas! These are so satisfying, they please everyone around the table: even the meat lovers! It stars our favorite fajita veggies, blackened in the oven and finished on the stove, and pinto beans cooked in a flavorful fajita sauce.
Next up in our healthy recipes: baked salmon! This delicious salmon is an easy weeknight meal that also works to impress guests. Salmon is rich in Omega-3 fatty acids and a great source of protein (source).
Also try: Miso Salmon or Broiled Salmon
This sauteed shrimp is a dinnertime win! The seasoning is the perfect pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea. One medium shrimp has only 7 calories, so it’s a great lean protein for a healthy dinner!
Also try: Blackened Shrimp, Cilantro Lime Shrimp or Garlic Butter Shrimp
Try this Sweet Potato Curry! Tender sweet potatoes and bell peppers swim in a luscious broth of coconut milk and Thai curry paste, topped with fresh cilantro and crunchy peanuts. There’s so much flavor going on, you’ll want to take another bite before you’re finished savoring the first.
Hello and welcome to the best easy healthy recipe idea: the Hummus Bowl! Layer a dollop of hummus with crunchy veggies and greens. It takes just 5 minutes to make this Mediterranean-style meal that’s bursting with creamy, tangy, crunchy, fresh, and savory flavors.
Need a quick and crowd-pleasing healthy recipe? Try this Kale Soup with White Beans! Hearty Tuscan kale, white beans and kale float in a tangy broth flavored with oregano and fennel. It’s full of bold Mediterranean-style flavors and comes together in just 30 minutes (bonus: it’s great for leftovers!).
Healthy mac and cheese? This one is all about balance: it’s got big flavor, a bit less cheese per serving than the standard recipe, and it’s loaded with broccoli for a dose of nutrients and fiber. What’s not to love?
Here’s a healthy lunch or dinner idea to spice up your routine: Mediterranean tuna salad! This spin adds crunchy veggies and swaps out the classic mayonnaise for olive oil and vinegar. Eat with toast, crackers, spoon into avocados or make it into lettuce wraps.
It’s simple, it’s elegant, but it tastes like something you’d order at a restaurant: Sheet Pan Salmon and Asparagus! Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined. This sheet pan meal works is the perfect weeknight meal.
Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
Also try: Baked Eggplant Parmesan
Here’s a healthy recipe that makes the most delicious dinner you’ll put on your regular rotation immediately. Try this Tofu Curry! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness.
Here’s an irresistible Mediterranean recipe: Baked Falafel Salad! Make a batch of this easy baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. Or, use purchased frozen falafel or even repurpose take-out leftovers!
Blackened salmon is the ultimate healthy recipe: fast, easy and seasoned to perfection! It’s guaranteed to become a favorite. The homemade blackened seasoning has a savory intrigue and makes a crispy black crust on the outside of the fish.
Also try: Cajun Salmon or Easy Pan Seared Salmon
This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies. Broccoli and red pepper load on the nutrients.
The ultimate vegan burrito is a healthy plant based lunch or dinner idea that’s packed with flavor! It’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.
Also try: Vegan Enchiladas
Did you know stuffed peppers is a traditional Italian way to use up leftover odds and ends in your kitchen? We can’t take credit for this genius move, but here’s our spin on it. Try our favorite healthy stuffed peppers recipe! The filling is seasoned irresistibly with Italian spices, pizza sauce and melty cheese.
This pan fried cod is the best white fish you’ll have! Flavored simply with spices and olive oil, it’s healthy, stunning and irresistible all at once. Cod is a great low calorie source of protein and Vitamin B12.
Also try: Perfect Baked Cod or Perfect Grilled Cod
Here’s a fast and easy healthy recipe starring white beans! It takes just 5 minutes in a skillet and they’re full of flavor! Use this trick for cooked or canned beans. Beans may help you live longer: they’re rich in cancer fighting antioxidants and hearty-healthy fiber.
Also try: Easy Black Beans or Easy Cannellini Beans
This really is the best vegetarian chili. It’s beyond simple to make, and the flavor is outstanding. It’s got a hint of smokiness to highlight the tangy tomatoes and savory black beans. Top it with your favorite toppings, and it’s so hearty and savory, you’ll forget it’s healthy, too.
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day. Bonus: they come together in just 5 minutes!
Also try: Loaded Quinoa Tacos or Cauliflower Tacos
Here’s how to make a poke bowl! This healthy recipe stars ahi tuna marinated in a flavorful poke sauce, rice, and lots of veggie topping ideas.
Also try: Vegan Poke Bowl or Ahi Poke Recipe
This healthy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!
Looking for a flavor-packed healthy soup? Try this easy Cabbage Soup! This veggie makes a hearty, satisfying soup, packed with veggies that swim in a savory-spiced broth of fire roasted tomatoes. Ready to cozy up to a bowl?
Need a healthy snack recipe or two? This crispy roasted chickpeas recipe is the perfect salty, crunchy healthy recipe for when you need salty snack! They’re spiced with chili powder and cumin.
One of the healthiest snacks you can eat? Hummus and veggies! This easy homemade hummus has the BEST zesty flavor and creamy texture: and it’s much cheaper and tastier than store bought!
Also try: Glowing Green Hummus or Creamy Beet Hummus
Here’s the most irresistible avocado sandwich: the Avocado Club! It’s filling and full of hearty flavor, the ideal easy lunch idea.
Here’s the very best tuna salad sandwich you’ll have! This classic recipe is creamy, zingy, and full of flavor. (Plus, a few variations to mix it up.)
Also try: Tuna Salad with Egg or Avocado Tuna Salad
A 5-minute fast lunch idea! This simple chickpea salad is easy to throw together: the perfect healthy plant based desk lunch or quick fix dinner. Chickpeas are a great way to load up on fiber and plant-based protein.
Also try: Easy Chickpea Salad Sandwich
This colorful kale quinoa salad is full of healthy ingredients and tastes incredible! Meal prep this easy plant-based lunch idea for meals all week.
This easy tofu scramble has the same texture as scrambled eggs, but it’s 100% plant based! It’s a vegan breakfast idea you’ll want to make again and again. Tofu is a great source of protein to start the day.
Want to eat more veggies? Make this breakfast vegetables scramble! It’s got lots of colorful veggies to start the day right…with a plant based / vegan option.
Looking for a 15 minute meal? This avocado toast with egg has a few unique tweaks that make for a tasty and easy breakfast, lunch or dinner.
These easy mini frittatas are just what you need for a quick nutritious breakfast or lunch! Filled with healthy veggies and packed with flavor, make them ahead to grab and go.
These healthy banana muffins are lightly sweet and made mostly of oats and bananas! They’re blender muffins so they’re easy to make at home. The oats makes them higher in protein and fiber than the standard muffin.
Also try: Apple Zucchini Muffins or Banana Blueberry Muffins
Here’s a make ahead breakfast: these Healthy Oatmeal Breakfast Cookies! Yes, it’s magic: oats, nut butter, applesauce, and maple syrup transform into cookies that you can eat for breakfast. There’s none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar. How is it possible? You’ve got to taste.
Want a healthy granola recipe that’s actually good for you? Here’s the only recipe you need! The maple pecan flavor is nutrient rich and 100% delicious. This one is only 200 calories per serving with less sugar than usual.
Need a chocolate fix? This chocolate snack tastes rich and chocolaty, but it’s just Greek yogurt, cocoa powder and maple syrup. And it’s made in 2 minutes!
Truly bliss in a bite, these healthy no bake cookies are made with chocolate and peanut butter. Easy and delicious, they are an all-time fan favorite!
More healthy recipe ideas
Looking for other types of nutrient-dense recipes? We’ve got lots of other ideas for how to keep your meal ideas fresh. Try these options:
Got specific dietary needs? Head over to our Plant Based Recipes, Vegan Recipes, or Gluten Free Recipes.
50 Healthy Recipes for Every Meal
This easy cauliflower stir fry is an ideal healthy and easy dinner idea! It’s full of nutrients and covered in a punchy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Healthy
- Diet: Vegan
- 1 medium head cauliflower (2 pounds)
- 1 red bell pepper
- 1 orange bell pepper
- 1 medium white onion
- 3 green onions
- 3 tablespoons rice vinegar*
- ¼ cup soy sauce (or tamari or coconut aminos)
- 1 tablespoon light miso
- ½ tablespoon gochujang (optional)
- 2 tablespoons sugar (or maple syrup)
- 2 tablespoons sesame oil (regular, not toasted)
- 1 teaspoon cornstarch (or arrowroot powder)
- 3 tablespoons neutral oil for stir frying, divided
- To serve as a main dish: Add ¾ cup cashews with cauliflower**, add 1 cup shelled frozen edamame in the last 2 to 3 minutes, or add Marinated Tofu, Pan Fried Tofu, or Sauteed Shrimp and serve with rice
- Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion.
- In a medium bowl, whisk together rice vinegar, soy sauce, miso, gochujang, sugar, sesame oil, and cornstarch (or make the Go To Stir Fry Sauce).
- In large skillet, heat 2 tablespoons neutral oil over medium high heat. Add the cauliflower and a pinch of salt and cook unstirring, for 3 to 4 minutes until charred. Flip the florets and continue cooking for 2 minutes.
- Add the bell peppers, white onion, a pinch of salt and the remaining 1 tablespoon oil and cook 4 to 6 minutes until tender.
- Turn off the heat. Pour in the sauce and add the green onions. Stir until the sauce coats everything and thickens. Serve immediately.
Notes
*Or substitute the Go To Stir Fry Sauce for the sauce ingredients (oil free).
**Adding cashews would serve about 2 to 3 as a vegetarian main; adding tofu can stretch it to 4.
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