If you are a professional and want healthy and fast breakfast menu for your own than these tasty menu will inspire you as well, I’m Bima by the way and thank you for visiting my photography blog. I run wedding photography business since 2008 together my wife, Nina. who belong to my personal assistant and make up artist.
In my destination wedding photography niche I get used to catch my first flight at the airport and before leaving my house I always want to get a healthy breakfast for my me and my wife. Two points that I really concern about my meals are, Healthy and Fast!
I’m not a good chef or barista even I don’t have any qualifications as cook but I read various blog that tell me about healthy and fast breakfast menu that I can make by my self at home. No matter I eat the breakfast in my pantry or packing up while catching my flight than I must get my morning meal before having a photoshoot…surely I need more energy for shooting 8 to 12 hours wedding.
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Kitchen Utensils that You Need for Preparing a Healthy and Fast Breakfast Menu
Basically it just a common utensils that everyone had in their house, you can use any kind of brand and don’t need the most expensive tools to make this simple breakfast. This kind of menu don’t need any hospitality skills cause it’s pretty simple can be done for less than 15 minutes so it doesn’t waste your time for sure.
If you are a person who not so often for being in a pantry than I suggest you to buy only the simple tools that don’t need much time to clean up so here is what I suggest you to have on your pantry:
FOOD TOOLS
I use several below items in my pantry to cook the food or procession some salad or any kind of healthy and fast breakfast menu for my own so the lists are:
- 8-Inch Multipurpose Stainless Steel Knife
- Flexible Plastic Cutting Board Mats
- Sinland Microfiber Dish Cloth – I use this dish cloth to clean up my pantry and put it under the cutting board to avoid slippery
- Portable Electric Stove, 1200W
- 12″ Stone Earth Non-Stick Frying Pan, and
- Wooden Spatula
- Rubbermaid Food Storage
BEVERAGES TOOLS
- Veken French Press Coffee Maker (34 oz), I recommend using French Press rather than Moka Pot cause it will be faster but if you want to use it than you can read my story about how to make good morning coffee with Moka Poy.
- Multi purposes blender
- Electric Kettle
- Outdoor Tumbler 20 oz Stainless Steel
- Water & Juice Bottle
5 Healthy and Fast Breakfast Menu
Now it’s your turn to use all the utensils that you had for making the greatest and simple food ever, no need much time and expensive ingredient but I sure that you will got a healthy body for it. I’m gonna thank you so much for Lisa, Downshiftology, for her authentic breakfast recipes. Go check her awesome blog and be ready to get full watering mouth when you read for her article.
1 – Spicy Pulled Pork Fried Eggs
This menu is incredible and you can make a breakfast like this without any chef skill at all. It comes with super simple ingredients such as:
- 2 large eggs
- 1 tbsp bacon grease, or ghee, avocado oil or other fat
- 1/3 cup pulled pork, I will make for my own too with beef.
- jalapeno, sliced
- green onion, sliced
- dash of hot sauce
- salt and pepper
Now lets see the instruction below:
- Heat the bacon grease in a small skillet on low heat.
- Crack the eggs into the skillet and cook for 30 seconds.
- Add the pulled pork and jalapeños and cook an additional 2 minutes or until the eggs are done to your liking.
- Transfer the eggs to a plate and top with green onion, hot sauce, salt and pepper.
See Lisa’s original menu too for Spicy Pulled Pork Fried Eggs
2 – Shakshuka
Shakshuka is an authentic food from Middle East-Africa and first time I ate this than I suddenly falling in love with this food, so fresh, full of energy and tasty. You can buy all the ingredients at nearest market from your home such as:
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Follow these several instruction below:
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and parsley.
Now see how Liza make this great food on Shakshuka page
3 – Paleo Pancakes
Everyone loves pancakes so bad even my kids always asking me to cook pancakes twice to three time a week. Now you can buy some ingredient for these delicious pancakes such as:
Dry Ingredients
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 4 large eggs
- 1/4 cup almond milk
- 1 tbsp honey, or maple syrup
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- ghee, butter or coconut oil to coat skillet
You may follow the instruction below:
- Whisk all of the dry ingredients together in a bowl.
- In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
- Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
- Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They’re much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with maple syrup, bananas and other toppings.
See other Liza’s gourmet menu on Paleo Pancakes page
4 – Paleo Chocolate Waffles
Next dish that whole family of mine love is waffles and when I used to make plain waffle but today I saw Liza cook for her authentic chocolate waffle. Check all the ingredients below:
Dry Ingredients
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup raw cacao powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 4 large eggs
- 1/3 cup cashew milk, or almond milk or coconut milk
- 1 tbsp maple syrup, or honey
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
Maple Chocolate Syrup
- 1/3 cup chocolate chips
- 2/3 cup maple syrup
Optional Toppings
- fresh blueberries
- powdered sugar
Than go follow what Liza did to make this superb chocolate waffle,
- Pre-heat your waffle maker.
- Add all of the dry ingredients to a large mixing bowl and whisk together.
- Add all of the wet ingredients to a small mixing bowl and whisk until the eggs are lightly beaten. Then, pour the wet ingredients into the dry and whisk until well combined.
- Scoop approximately 1/3 to 1/2 cup of batter into the center of your waffle maker and close the lid. Cook per the instructions on your waffle maker.
- While the waffles are cooking, add the chocolate chips and maple syrup to a small glass bowl and microwave for 20-30 seconds or until the chocolate is melted. Stir together.
- Serve the waffles with a drizzle of the syrup, a handful of fresh blueberries and a sprinkle of powdered sugar.
Check its authentic recipes and tips on Paleo Chocolate Waffles page
5 – Peanut Butter & Jelly Chia Pudding
What you can doubt for this fresh, healthy and fast breakfast menu for you own. I always want to make this kind of wonderful breakfast for my kids every single day before having a photoshoot.
- 1/2 cup chia seeds
- 2 cups cashew milk, almond milk or coconut milk
- 4 tbsp almond butter or peanut butter
- 1 pint blueberries, plus more for garnish
- 1 tbsp honey or maple syrup
- blackberries, for garnish
- 3 tbsp chopped pistachios, for garnish
The instructions,
- Add the chia seeds and milk to a bowl and give it a stir. Let the chia seeds sit for 10-15 minutes, then give them another stir before placing in the refrigerator for at least 3 hours or overnight.
- To make the blueberry puree, add one pint of blueberries and one tablespoon of honey to a small pot on medium heat. Cook for approximately 10 minutes, stirring frequently and using the back of a spoon to mash the blueberries up and break them down.
- Once you have a puree, transfer it to a storage container and chill it in the fridge.
- To assemble, add half of the chia pudding to a bowl. Top with two tablespoons of blueberry puree and two tablespoons of almond butter. Garnish with fresh berries and chopped pistachios.
Go check Lisa’z genuine recipe on Peanut Butter & Jelly Chia Pudding page
I hope you got amazing inspiration about healthy and fast breakfast menu for your own, no matter you guys are professional, entrepreneur or employee of 9 to 5 office than these incredible menu is reliable for your own. Thank you for keep in touch with me and see on my next stories and articles.