5 Healthy Breakfasts That Help You Lose Weight
News flash: What you eat first thing in the morning has a direct effect on your mood, eating habits, and metabolism later in the day. That sprinkle doughnut might temporarily be the best thing you’ve ever eaten OMG, but the feeling is short-lived—the sugar will cause your energy levels to crash, and you’ll end up feeling sluggish and slow before noon. We all know we should be eating a healthier breakfast (or just eating breakfast, period—ahem, all you a.m. coffee chuggers), but it’s so much easier said than done. That’s why we enlisted certified holistic nutritionist Elizabeth Stein and asked for help. As the founder of Purely Elizabeth, a line of natural, gluten-free foods that models like Karlie Kloss swear by, and author of the soon-to-be released book, Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life, we knew she would have lots of ideas to share.
Ahead, you’ll find five yummy, metabolism-boosting breakfast ideas from Stein that will make having a healthy and balanced diet just that much easier. Keep scrolling to see them all!
Vegetarian, gluten free
“Most of us were brought up to think that oatmeal can only be enjoyed as a sweet breakfast. I was pleased to find out this is not true. This may be just the thing to shake up your normal Saturday breakfast routine. This recipe includes the perfect combination of ancient grains, which are high in fiber and omega-3s to keep you feeling full, dark leafy greens to detox the body, and egg protein to help burn fat.” – Stein
Ingredients:
1/3 cup Purely Elizabeth Ancient 6-Grain Hot Cereal (or hot cereal)
1¼ cup vegetable broth
2 tbsp olive oil
2 cloves garlic, minced
½ yellow onion, chopped
1 cup mushrooms, chopped
3 cups Swiss chard, chopped
2 sprigs thyme
1/3 cup Parmesan cheese
Truffle oil
2 eggs
Instructions:
1. In a small pot, make hot cereal according to package instructions, substituting broth for water.
2. Meanwhile, in a large skillet over medium heat, add olive oil and garlic. Sauté for 2–3 minutes until fragrant.
3. Add onion and continue to sauté for 3 minutes.
4. Add mushrooms, Swiss chard, and thyme and sauté until mushrooms are cooked through about 7 minutes.
5. When hot cereal is cooked, add Parmesan cheese and stir for a creamy consistency.
6. Assemble dish with hot cereal, then veggies on top.
7. Drizzle with truffle oil.
8. Add poached or fried egg on top.
Photo:
Courtesy of Elizabeth Stein
Vegan, gluten free
“Oats, which are high in fiber, help to keep you feeling full, while flax, hemp and chia add anti-inflammatory omega-3s to help lose weight and boost metabolism.” – Stein
Ingredients:
½ cup Purely Elizabeth Ancient Grain Original Oatmeal
1 cup coconut milk
1 cup strawberries, sliced
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon mint, chiffonade
Instructions:
1. Pour oatmeal and milk into a jar and refrigerate overnight.
2. When ready to serve, heat a small sauté pan over medium heat.
3. Add sliced strawberries, maple syrup, and balsamic vinegar and sauté for 3-5 minutes until strawberries soften.
4. Serve on top of oatmeal with mint.
Vegan, gluten free
“The powerhouse protein and caffeine combination in this smoothie helps to speed up your metabolism and keep you energized throughout the day.” – Stein
Ingredients:
1 shot espresso
1 tablespoon almond butter
1 banana
1 cup coconut milk
1 tablespoon coconut oil
1 cup ice
Instructions:
Blend all ingredients together in a high-speed blender.
Vegan, gluten free
“Avocados contain a nutrient-rich, good-for-you fat that aid in weight loss. Adding olive oil, another healthy fat, to this recipe gives an even greater metabolic boost and helps you burn more body fat.” – Stein
Ingredients:
1 avocado
Gluten-free bread
Red pepper flakes
Himalayan sea salt
Olive oil
Instructions:
1. Slice the avocado in half; remove the flesh and place into a small bowl.
2. Mash the avocado with a fork and spread onto the toasted bread.
3. Sprinkle the avocado toast with red pepper flakes and salt.
4. Drizzle lightly with your best-tasting olive oil.
Vegan, gluten free
“The dark leafy greens in this recipe help to detox the body, leaving you lighter and more energized.” – Stein
Ingredients:
2 cups kale
½ cup pineapple, chopped
1 tablespoon fresh ginger, minced
1 apple, cored and chopped
2 sprigs mint leaves
½ cup water
1 cup ice
Instructions:
Blend all ingredients together in high-speed blender.
Stein’s new book, Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life, will be released September 15 and features a foreward from beauty guru Bobbi Brown.
Which of these breakfast ideas will you try? If you’re an avocado toast devotee, you’ll want to see these other breakfast toast ideas that will keep you full until lunchtime.