5 Breakfast Recipes for Weight Loss Success

Glowing Green Smoothie

Celebrity nutritionist Kimberly Snyder recommends having this vegetable-based smoothie once you start feeling hungry in the morning. “In one delicious drink, you get the fuel to rejuvenate your skin, fight aging and increase your energy, all the while helping you lose weight,” she explains.

Yield: About 60 ounces (about 4 servings)

Ingredients:

• 7 cups chopped spinach (about a medium bunch)
• 6 cups chopped romaine lettuce (about 1 small head)
• 2 cups cold filtered water
• 1.5 cups chopped celery (about 2 medium stalks)
• 1 medium apple, cored and coarsely chopped
• 1 medium pear, cored and coarsely chopped
• 1 medium banana, peeled and cut in thirds
• 2 tablespoons freshly squeezed lemon juice

Optional Ingredients:

• ½ cup minced fresh cilantro (stems are OK)
• ½ cup minced fresh parsley (stems are OK)
• Ice cubes (if you prefer beverages on the colder side, but add only as many as you need)

Directions:

• Combine the spinach, romaine and water in a blender and begin processing on low. Gradually move to higher speeds and blend until smooth.
• Next, add the celery, apple and pear, and the cilantro and parsley (if using). Lastly, add the banana, lemon juice and ice (if using), and blend until smooth. Serve at once or refrigerate, covered, for up to 3 days.

Baked Egg in Avocado

Celebrity nutritionist Cynthia Pasquella recommends include a healthy fat like avocado or coconut oil at breakfast to keep you full and your cravings at bay. Try this recipe from Food Heaven Made Easy that combines these ingredients in one delicious meal.

Ingredients:

• 1 avocado
• 2 small eggs
• 3 cherry tomatoes, sliced
  
• 2 garlic cloves, sliced
  
• 6-7 cilantro leaves
• Sprinkle of salt and pepper

Directions:

• Preheat oven to 450F.
  
• Cut the avocado in half, and remove the pit.
  
• Scoop out 2 tablespoons of avocado flesh from the center to make room for the egg.
  
• Place avocado halves in a tight-fitting oven-proof bowl.
  
• Crack each egg into each avocado half.
  
• Top with sliced garlic and tomatoes.
  
• Bake at 450F for 20–22 minutes (bake for less if you want runny eggs).
  
• Top with fresh cilantro, salt and pepper.
  

Chia Seed Pudding

With four grams of fiber per tablespoon, chia seeds deliver the high-protein Pasquella recommends in the morning to keep you full and jumpstart your weight loss. We like this tasty recipe from Oh She Glows.

Yield: 4–6 servings

Ingredients:

For the Chia Pudding:

• 3 cups unsweetened almond milk
  
• 1/2 cup chia seeds
  
• 1-3 tablespoons of pure maple syrup, to taste
  

For Suggested Toppings:

• Granola
  
• Fresh fruit
  
• Coconut flakes
  
• Pure maple syrup
  
• Cinnamon
  
• Nuts and seeds
  
• Banana Soft Serve
  

Directions:

• Whisk the almond milk, chia seeds and sweetener together in a large bowl. Let sit for 5–10 minutes and then whisk again (this just helps prevent clumping).
  
• Cover and chill in the fridge for 2.5–3 hours, or overnight. It helps to stir the mixture every so often during this time, but don’t worry if you can’t.
  
• Stir well before serving. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an air-tight container in the fridge for 3–5 days.
  

Hemp Pancakes

Pasquella recommends plant-based protein powder in the morning to keep you full while avoiding common food allergens such as dairy and eggs. This whole-grain pancake recipe from The Hemp Cookbook puts a delicious spin on high-protein hemp seeds.

Ingredients:

• 1/2 cup spelt flour
  
• 1/2 cup brown rice flour
  
• 1/2 cup hemp flour
  
• 4 dates, pitted
  
• 1 egg (optional)
  
• 1/2 tablespoon baking powder
  
• Pinch of salt
  
• 1 cup of hemp milk, or alternative 1/3 cup hulled hemp seeds
  

Directions:

• Combine flours, powder, salt and hulled hemp seeds. Set aside.
  
• In a blender, mix egg, milk and dates. On a low speed, add dry ingredients until mixed thoroughly.
  
• Heat a lightly oiled skillet on medium low heat.
  
• Cook evenly on each side, flipping when bubbles form on the surface.
  

Matcha Green Tea Waffles

With countless studies showing that green tea boosts metabolism, this superstar ingredient is hard to overlook. If you’re not a tea drinker, opt for this delicious recipe from Fit Foodie Finds to incorporate this good-for-you ingredients into your breakfast. Plus, it’s dairy and gluten-free.

Ingredients:

• 2 cups gluten-free flour blend
  
• 2 teaspoons baking powder
  
• ½ teaspoons baking soda
  
• 1.5 teaspoons matcha powder
  
• 2 large eggs
  
• ¼ cup raw honey
  
• 1 teaspoon vanilla extract
  
• 2 tablespoons coconut oil, partially melted
  
• 1 cup almond milk, unsweetened

Instructions:

• First, preheat your waffle maker to low/medium.
  
• Then, whisk two large eggs in a large bowl. Add in the rest of the wet ingredients (minus the coconut oil, we will add this last!) and mix. Slowly add in dry ingredients and mix to combine. Finally add in coconut oil and mix until smooth.
  
• Using a ½ cup measuring cup, scoop batter onto waffle maker. Let cook for about 2–2.5 minutes. Repeat.
  
• Top with coconut whipped cream, honey and a few dairy-free chocolate chips.