Three Easy Breakfast Recipes You Need To Try Them

Today we are Gonna See Three Easy to Make Breakfast Recipes hope you Enjoy Them.

Fruity Mango Creamy Chia Pudding

  • Preparation Time: 10 minutes 
  • Cooking Time: 10 minutes 
  • Servings: 2


  • ¼ lb frozen mango chunks 
  • 1 (6 oz) can of lite coconut milk 
  • 3 tbsp chia seeds
  • 1 drop of almond extract 
  • Juice of ½ lime
  • ½ cup sugar


1. Put the chia seeds in a bowl and add the coconut milk with a drop of almond extract.

2. Stir with a spoon until well-mixed. Cover the bowl and leave it to soak for at least 2 hours or even overnight. Remember, the coconut milk will thicken until it solidifies and will need to be heated up to thin it again.

3. Place the mango chunks in a blender saving a few chunks for later. Add the lime juice to the blender and mix until smooth and thick.

4. To prepare your pudding: Put a few spoons of mango puree into a glass and follow with a layer of the chia mixture. With all of the mixture, repeat the procedure.

5. Put a piece of mango on top of your pudding and serve.


Calories: 228.8; Total fat: 6.9 g; Saturated fat: 0.4 g; Polyunsaturated fat: 2.7 g; Monounsaturated fat: 1.8 g; Cholesterol: 0.0 mg; Sodium: 34.8 mg; Potassium: 501.3 mg; Total carbohydrates: 30.8 g; Dietary fiber: 16.6 g; Sugar: 6.8 g; Protein: 11.9 g2.

Crispy Chickpea Omelet With Garlic

  • Preparation Time: 10 minutes 
  • Cooking Time: 5 minutes 
  • Servings: 4


  • 1 cup chickpea flour
  • ½ cup + 2 tbsp unsweetened non-dairy milk 
  • 4 tsp apple cider vinegar
  • 4 tsp nutritional yeast (optional) 
  • ½ tsp turmeric powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp baking soda
  • ½ tsp sea salt to taste 

For the stuffing options:

  • ½ red onion, chopped 
  • 4 garlic cloves, minced 
  • ½ cup tomatoes, chopped 
  • ½ cup small broccoli florets 
  • 2 tbsp coriander


1. In a Pyrex measuring cup, mix the chickpea ingredients. Do not make the mix too thick to stir. It needs to be pourable, similar to pancake batter. Just let it rest.

2. Fry the red onion and garlic in a hot-coated pan until lightly browned. Add the broccoli to soften. Remove and place on a plate.

3. Put some olive oil into the pan and add half of the mixture to it. Add garlic, onion, broccoli, and tomatoes, and wait for it to bubble.

4. Turn over to cook for a minute. Cover with a lid, turn off the heat and leave for fives minutes.

5. Garnish with tomatoes, chopped red onion, sliced avocado, and lime.

6. Taste-testing sea salt and pepper.


Calories: 89.0; Total fat: 1.5 g; Saturated fat: 0.3 g; Polyunsaturated fat: 0.0 g; Monounsaturated fat: 0.0 g; Cholesterol: 0.0 mg; Sodium: 14.8 mg; Potassium: 0.0 mg; Total carbohydrates: 13.3 g; Dietary fiber: 2.5 g; Sugar: 2.5 g; Protein: 5.3 g3.

Smooth Cashew Cream and Fruit Parfait

  • Preparation Time: 15 minutes 
  • Cooking Time: 15 minutes 
  • Servings: 4


For the parfait:

  • 3 cup soaked cashews 
  • 4 tbsp water
  • 1 tsp orange zest 
  • 1/cup coconut oil
  • ½ cup quinoa mixed with oats 
  • Juice of 2 oranges
  • 6 tbsp maple syrup 
  • 2 tsp vanilla extract


1. Blend all the ingredients together. The mixture has to be nice and thick, but if you’re having trouble blending it, add 1 spoonful of extra water. Keep on one side for later.

2. Preheat the oven to 450°F.

3. In the microwave, melt the coconut oil, then set it aside.

4. Add the coconut oil and maple syrup and mix.

5. Pour the quinoa mix onto a baking sheet and use a spatula spread thinly. Bake for 15 minutes or until the edges are slightly darkened.

6. Remove from the oven and reserve.

7. Assemble: Add 1 spoonful of oatmeal to the bottom of each jar. Add the cashew cream and crunchy quinoa. Cover it with perfect pomegranate seeds.


Calories: 332; Total fat: 15.44 g; Saturated fat: 9.563 g; Polyunsaturated fat: 0.561 g; Monounsaturated fat: 4.342 g; Cholesterol: 58 mg; Sodium: 76 mg; Potassium: 190 mg; Total carbohydrates: 48.12 g; Dietary fiber: 0.9 g; Sugar: 27.85 g; Protein: 3.14 g

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