– I topped mine with pepperoncini, but a sprinkling of feta would be great. I was also thinking about some toasted nuts.


– That moment when you break the yolk and it spills over the garlic greens.


– My heart was crying buttered sour dough toast with this, but my head said whole grain or do without, fatty, and keep the carb count down.


– I do use the tiniest bit of butter to fry the eggs because I just don’t like the flavor of my eggs when I fry them in extra virgin olive oil. But you may, so do what you like.


– A good nonstick pan will really help to reduce the amount of oil or butter you use.

Continue reading on the next page for the full recipe …

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The post How to Make FANCY EGGS with Lots of Healthy Protein for Breakfast! appeared first on Top Morning Recommendations.

2 cups spinach
1 banana
1/2 cup strawberries
1/5 container soft tofu
1/2 tablespoon almond butter
1 cup unsweetened soy milk
1/2 cup coconut water

Just throw all of the ingredients into a blender, mix until smooth, and enjoy!


For some additional sustenance in the morning, try these healthy homemade Western Egg Muffins.

And if you would like to see more healthy recipes for early morning energy, then please Like our Facebook Page!

Source: Jenny Sugar

The post An Early Morning Energy Boost with this Strawberry Banana Spinach SUPER-SMOOTHIE! appeared first on Top Morning Recommendations.

These healthy egg muffin cups are packed full of veggies and protein and are truly tasty! It’s a fun way to eat eggs and can definitely be eaten on the go!

Here are the ingredients you’ll need to make a dozen of these healthy breakfast treats:

1 tablespoon olive oil
4 whole eggs
4 egg whites
2 cups baby spinach – roughly chopped (measured/packed before chopping)
1 cup red pepper (measured after chopping)
1 cup green pepper (measured after chopping)
1 cup yellow onion (measured after chopping)
1 cup mushrooms (measured before chopping)
2 cloves garlic, minced
Salt, to taste
Hot sauce, optional for drizzling on top!

Nutrition information (per muffin):

Calories: 48
Fat: 2.7 g
Protein: 3.7 g

Follow these 8 easy steps to make these healthy Egg Muffin Cups:

1. Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach! I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! Now mince some garlic and crack some eggs! I used 4 whole eggs and 4 egg whites. Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!

2. Now, heat a non stick pan over medium heat. Once hot, add in olive oil. Then add in the red pepper, green pepper, yellow onion, and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. Add in spinach and mushrooms and cook for another 2 minutes. In the last 30 seconds, add in minced garlic.

3. Taste and re-season with salt if necessary!

4. Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.

5. Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.

6. Pour the egg/veggie mixture evenly into the muffin pan. You’ll have enough for all 12 muffin slots!

7. Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.

8. Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop it in the microwave in the morning until warm.

Note: You may see extra liquid in the bottom of your storage container, and these healthy egg muffins are really tender and juicy. Why? Because of all the vegetables! It’s totally normal. If the excess juice bothers you, just blot the muffin before you warm it up in the microwave.

Watch Trevor & Jennifer’s how-to video on the next page to see how easy it is to make these breakfast treats …

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The post Awesome Make-Ahead MUFFIN CUPS for Breakfast (Video) appeared first on Top Morning Recommendations.

They are perfect as dinner rolls, or for breakfast, or whenever you want them.

Here are the ingredients you’ll need to make 10 biscuits:

For the spinach mixture:
 
 

• 2 tablespoons olive oil
• 6 ounces frozen chopped spinach, thawed and pressed
• 1/3 cup chopped scallions
• 1 clove garlic, minced
• salt and pepper to taste
• pinch of freshly ground nutmeg
• 1/3 cup crumbled blue cheese (or feta as a substitute)

For the biscuits:
 
 

• 3 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup cold unsalted butter, but into small cubes
• 1 large egg, lightly beaten
• 3/4 cup cold buttermilk
• 1 large egg, beaten for egg wash

You may wish to use a healthy substitute for the granulated sugar: Popular Sugar Substitutes

Follow the detailed preparation instructions on the next page …

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The post Delicious SUPER-SAVORY BISCUITS to Enjoy Any Time of Day appeared first on Top Morning Recommendations.

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The post 3 Banana Smoothie Options with Healthy Greens appeared first on Top Morning Recommendations.

1. Tomatoes
 
 

There are two things you need to know about tomatoes: Red are the best, because they’re packed with more of the antioxidant lycopene, and processed tomatoes are just as potent as fresh ones, because it’s easier for the body to absorb the lycopene. Studies show that a diet rich in lycopene can decrease your risk of bladder, lung, prostate, skin, and stomach cancers, as well as reduce the risk of coronary artery disease. Aim for 22 mg of lycopene a day, which is about eight red cherry tomatoes or a glass of tomato juice. For the best picks in the produce aisle, click here.

SUBSTITUTES: Red watermelon, pink grapefruit, Japanese persimmon, papaya, guava

FIT IT IN: Pile on the ketchup and Ragú; guzzle low-sodium V8 and gazpacho; double the amount of tomato paste called for in a recipe.

PINCH HITTER: Red and Pink Fruit Bowl > Chop 1 small watermelon, 2 grapefruits, and 1 papaya. Garnish with mint.

Continue on to the next page for another essential food to include in your daily diet …

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The post 3 Healthy Foods You Should Eat Every Day appeared first on Top Morning Recommendations.

Here are the recommended ingredients for 1 serving:
 

• 1 large handful fresh spinach or small handful of kale
• 1 large ripe banana
• 1.5 tbsp chia seeds (necessary for thickening)
• 1 cup almond milk
• 1/3 cup regular, rolled oats

Her preparation instructions are on the next page …

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The post “Overnight Oatmeal” Breakfast for Vegans, and Everyone Else! appeared first on Top Morning Recommendations.

Watch the video for some valuable tips to make a variety of healthy smoothies – one for each day of the work week. These are basic, flavorful  recipes that you can enhance with extra protein and other nutrients, depending on your personal needs and goals. Some of the creative and colorful ingredients include pineapple juice, mango, ginger, raspberries, watermelon, pomegranate juice, avocado, kiwi and spinach.

Most people like to make these up in the evening so they’re ready-to-eat early in the morning.
Store in the refrigerator for up to 3 days. Here’s all you need to know …

The post [Video] 5 Weekday Breakfast Smoothies appeared first on Top Morning Recommendations.