Anti-inflammatory diet: 10+1 Breakfast recipes

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  1. Broccoli-cucumber salad

Ingredients: Broccoli, lettuce leaves, cherry/regular tomatoes

For the dressing: Mint leaves, olive oil/coconut oil, lemon juice, salt, pepper

Toppings (Optional): Toasted walnuts

Method:

  • Steam the broccoli and place aside
  • Chop the lettuce and dice the cherry tomatoes into small chunks
  • Mix all the veggies together in a deep-bottomed dish
  • Whip up a quick dressing of mint leaves blended in olive oil/coconut oil, lemon juice, salt and pepper
  • Pour the dressing over the veggies and mix well.
  • Garnish with toasted walnuts and serve!

2.) Beetroot banana smoothie

Ingredients: 1 small beetroot, 1 banana, 6 pre-soaked raisins, any nondairy milk (½ cup)

Garnish: Honey, cinnamon

Method:

  • Blend all the ingredients together along with some crushed ice (optional)
  • Garnish with a dash of cinnamon and honey
  • Enjoy this sweet and cool drink before dashing off to work.

3. Beetroot yogurt

Ingredients: One medium-sized beetroot, ½ cup yogurt (full-fat), roasted cumin and chopped nuts (optional)

Method:

  • Grate the beetroot into fine shreds
  • Mix it with yogurt in a bowl and add the rock salt. Whisk till you get a creamy, pink mixture
  • Garnish with roasted cumin and chopped nuts

4. Pomegranate parfait

Ingredients: ¼ cup pomegranate seeds, ½ cup unsweetened yogurt, ¼ cup of muesli/granola

Garnish: Nuts, berries (optional)

Method:

  • Layer all ingredients one by one; start with the yogurt as the base, then granola, then pomegranate seeds, then some more yogurt
  • Garnish with crushed nuts, berries or as you like!

5. Chocolate Blueberry pancakes

Ingredients: ¼ cup cacao powder, blueberries, ½ cup coconut milk/almond milk, ¼ cup rolled oats, brown sugar, coconut oil, and raw honey (optional)

Method:

  • Blend rolled oats to powder
  • Combine the oats flour with the rest of the ingredients and let it rest for a while
  • Spray a non-stick pan with some coconut oil and pour spoonfuls of the batter. Spread the sides of the batter evenly with a spoon to ensure wafer thin and crispy pancakes
  • Cook until bubbles appear on the surface and flip over to cook the other side
  • Serve warm with topped blueberries and a drizzle of raw honey

6. Sweet potato breakfast bars

Ingredients: Rolled oats, any assortment of dry fruits you like, dates, raw honey, non-dairy milk, two boiled sweet potatoes, pinch of salt

Condiments: Vanilla essence, cinnamon powder

Method:

  • In a bowl, mix everything. Use a food processor until you get a chewy, lumpy mixture
  • Line a baking tray with parchment paper and spread the mixture over it evenly with the help of a spatula
  • Cover with saran wrap and freeze for an hour. Cut it into equal sized chunks for an entire’s weeks of breakfast bars

7. Cottage cheese open toast

Ingredients: 2 slices of whole wheat toast, 1 teaspoon olive oil, ½ cup grated cottage cheese, cumin, salt

Toppings (optional): Spring onion greens, pepper

Method:

  • Spray olive oil on a warm skillet, toss the cumin seeds and saute the cottage cheese. Stir continuously till the crumbles caramelize.
  • In the meantime, toast two pieces of whole wheat bread and layer the sauted cottage cheese on top.
  • Garnish with spring onion greens and enjoy warm!

8.) Chia seed pudding with pineapple toppings

Ingredients: ½ cup chia seeds, 1 cup coconut/almond milk, any natural sweetener, 1 mashed banana

Toppings (optional): Cinnamon powder, chopped nuts, pineapple chunks

Method:

  • In a glass, combine the ingredients and mix well. Let it sit for a while till the chia seeds swell up and form a gel-like consistency
  • Garnish with a drizzle of honey, cinnamon spice and pineapple chunks
  • For best results, prepare overnight and stick it in the fridge to enjoy a cool breakfast the next morning.

9.) Vegetable smoothie bowl

Ingredients: ½ cup coconut milk,  ½ cup baby spinach, 1 banana, raw honey

Toppings: Kiwi slices, coconut shavings, granola/toasted nuts, fresh berries (optional)

Method:

  • Mix all the ingredients in a blender till you get a smooth, liquid consistency. Add more nondairy milk for a thinner consistency
  • Top with kiwi slices of berries, coconut shavings and nuts

10.) Gluten-free lentil pancakes

Ingredients: 50 gms green gram soaked overnight, ¼ cup yogurt, ¼ cup grated carrots, ¼ cup chopped and deseeded tomatoes, fresh, peeled ginger, coconut oil for cooking

Condiments: Cumin, turmeric, salt

Other requirements: moderate speed blender

Methods:

  • In a food processor/blender, blend together the soaked green gram, ginger and yogurt till you get a smooth, pourable texture
  • Add the carrots, tomatoes, cumin, turmeric and salt to this batter and leave it to rest for 20 minutes
  • Brush coconut oil on a non-stick pan and add spoonfuls of the batter to make pancakes. Flip and cook each side for 2-3 mins or until a brown, crispy layer is formed .
  • Enjoy hot with a yogurt dip!

11.) Chia seed oatmeal

Ingredients: ¼ cup chia seeds, ½ cup nondairy milk, 1 medium-sized banana, pre-soaked almonds

Method:

  • Add chia seeds and any natural sweetener to the milk and mix well
  • Once, the seeds swell, mix again and top it with banana slices and pre-soaked almonds
  • Garnish with cinnamon spice and enjoy!

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