Start your day off right with these 20 energizing alkaline breakfast recipes! As we all know, breakfast is the most important meal of the day, setting the tone for a healthy and vibrant morning. But what makes a breakfast truly energizing? The answer lies in incorporating alkaline-rich ingredients into your morning routine.
Alkaline foods are those that have an pH level above 7, meaning they help to neutralize the acidity in our bodies. By fueling up with alkaline breakfasts, you’ll not only boost your energy levels but also support overall health and wellness. From smoothies to porridges, toasts, and more, these recipes will give you the perfect start to your day.
In this article, we’ll be exploring 20 mouth-watering alkaline breakfast recipes that are sure to satisfy your cravings and leave you feeling revitalized. So, let’s dive in and explore some of the most delicious and nutritious ways to start your morning off right!
Alkaline green smoothie with spinach and avocado
Kick-start your day with a nutrient-packed smoothie that’s not only delicious but also alkaline-friendly! This refreshing blend combines the benefits of spinach, avocado, and lemon for a supercharged morning boost.
Ingredients:
– 2 cups fresh spinach
– 1 ripe avocado, peeled and pitted
– 1/2 cup unsweetened almond milk
– 1/2 cup freshly squeezed lemon juice
– 1 tablespoon chia seeds
– Ice cubes (optional)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust the sweetness or tartness as needed.
3. Pour into a glass and serve immediately.
Cooking Time: None!
Quinoa porridge with almond milk and berries
Start your day off right with this nutritious and delicious quinoa porridge, infused with the creamy flavor of almond milk and sweetened by juicy berries.
Ingredients:
– 1 cup quinoa
– 2 cups water or almond milk
– 1/4 cup mixed berries (such as blueberries, raspberries, blackberries)
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the quinoa and water/almond milk to a boil.
3. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and creamy.
4. Add the mixed berries, honey/maple syrup (if using), and salt. Stir well to combine.
5. Serve warm, garnished with additional berries if desired.
Cooking Time: 15-20 minutes
Alkaline chia pudding with coconut and mango
Kickstart your day with this refreshing and nutritious dessert-inspired breakfast! This alkaline chia pudding recipe combines the creamy richness of coconut milk, the sweetness of ripe mango, and the superfood benefits of chia seeds.
Ingredients:
– 1/2 cup chia seeds
– 1 cup coconut milk (full-fat)
– 1/4 cup unsweetened shredded coconut
– 1 ripe mango, diced
– 2 tablespoons maple syrup (adjust to taste)
– Pinch of salt
Instructions:
1. Rinse the chia seeds and soak them in water for 5 minutes.
2. Drain the chia seeds and mix with coconut milk, unsweetened shredded coconut, diced mango, and maple syrup in a bowl.
3. Stir well to combine.
4. Refrigerate for at least 2 hours or overnight to allow the chia seeds to gel.
5. Serve chilled, garnished with additional shredded coconut and fresh mango slices if desired.
Cooking Time: 2 hours (or overnight)
Buckwheat pancakes with maple syrup and bananas
Start your day off right with these wholesome buckwheat pancakes, perfectly sweetened with maple syrup and topped with ripe bananas. This classic breakfast combo is easy to make and packed with nutrients.
Ingredients:
– 1 cup buckwheat flour
– 2 cups all-purpose flour
– 2 eggs
– 1/4 cup milk
– 1/4 cup water
– 1/4 teaspoon salt
– 1 tablespoon maple syrup (optional)
– 1 ripe banana, sliced
Instructions:
1. In a large bowl, whisk together buckwheat and all-purpose flours.
2. In a separate bowl, whisk eggs, milk, water, and salt until smooth.
3. Add wet ingredients to dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook an additional 1 minute.
8. Serve warm with sliced bananas and a drizzle of maple syrup (if using).
Cooking Time: 15-20 minutes
Alkaline tofu scramble with turmeric and veggies
Elevate your breakfast game with this nutritious and flavorful alkaline tofu scramble, packed with turmeric and a variety of colorful veggies.
Ingredients:
– 1 block of extra-firm tofu
– 2 tablespoons of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed veggies (bell peppers, zucchini, mushrooms, spinach)
– 1 teaspoon of turmeric powder
– Salt and pepper to taste
– Optional: any additional spices or herbs you prefer
Instructions:
1. Drain and crumble the tofu into a bowl.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the mixed veggies and cook until they’re tender-crisp, about 5-6 minutes.
6. Add the crumbled tofu, turmeric powder, salt, and pepper to the skillet. Stir well to combine.
7. Continue cooking for an additional 2-3 minutes, stirring occasionally, until the scramble is fully incorporated and heated through.
Cooking Time: 15-20 minutes
Spirulina smoothie bowl with hemp seeds and kiwi
This vibrant smoothie bowl combines the earthy flavor of spirulina with the nutty taste of hemp seeds and the sweetness of kiwi, topped with crunchy granola and fresh fruit.
Ingredients:
– 1 cup frozen kiwi
– 2 tablespoons spirulina powder
– 1/4 cup unsweetened almond milk
– 1 tablespoon hemp seed butter
– 1/2 teaspoon honey
– Ice cubes (as needed)
– Granola and sliced kiwi for topping
Instructions:
1. In a blender, combine kiwi, spirulina powder, almond milk, hemp seed butter, and honey.
2. Blend until smooth, adding ice cubes if desired to achieve the desired consistency.
3. Pour into a bowl and top with granola and sliced kiwi.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Alkaline almond butter toast with sliced apples
A delicious and nutritious breakfast or snack that combines the creamy richness of almond butter with the natural sweetness of sliced apples, all on top of alkaline-enhancing whole grain toast.
Ingredients:
– 2 slices of alkaline-friendly bread (e.g., Ezekiel Bread or sprouted grain bread)
– 2 tbsp Alkaline Almond Butter
– 1 medium apple, sliced into thin wedges
– Pinch of Himalayan pink salt (optional)
Instructions:
1. Toast the bread for 2-3 minutes, or until lightly browned.
2. Spread 1 tbsp of Alkaline Almond Butter on each slice of toast.
3. Arrange the sliced apple on top of the almond butter.
4. Sprinkle with a pinch of Himalayan pink salt (if using).
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Millet breakfast porridge with cinnamon and raisins
Start your day with a nutritious and delicious breakfast porridge made with millet, cinnamon, and raisins. This recipe is perfect for a quick and easy morning meal that will keep you energized throughout the day.
Ingredients:
– 1 cup rolled millet
– 2 cups water or milk (dairy or non-dairy)
– 1/4 teaspoon ground cinnamon
– 1 tablespoon raisins
– Pinch of salt
– Optional: sweetener like honey or maple syrup
Instructions:
1. Rinse the millet and drain well.
2. In a medium saucepan, combine the millet and water/milk. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the liquid is absorbed and the millet is creamy.
3. Add the cinnamon, raisins, and salt. Stir well to combine.
4. If desired, add a sweetener of your choice.
5. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Alkaline avocado toast with sprouts and lemon
Boost your morning routine with this nutrient-packed alkaline avocado toast, bursting with the earthy flavor of sprouts and a squeeze of lemon. This simple recipe is a great way to get your day started on the right foot.
Ingredients:
– 2 slices whole grain bread (alkaline-friendly)
– 1 ripe avocado, mashed
– 1/4 cup sprouts (alfalfa or broccoli work well)
– Juice of 1 lemon
– Salt-free seasoning blend (optional)
Instructions:
1. Toast the bread for 2-3 minutes, or until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Sprinkle the sprouts over the avocado.
4. Squeeze a small amount of lemon juice over the sprouts.
5. Add your preferred salt-free seasoning blend, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Chia seed pudding with almond milk and figs
Transform plain chia seeds into a rich and creamy pudding by combining them with almond milk, sweet figs, and a hint of vanilla. This healthy dessert is perfect for warm weather or anytime you crave a light and refreshing treat.
Ingredients:
– 1/2 cup chia seeds
– 1 cup almond milk
– 1/4 cup chopped dried figs
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Stir well to combine.
2. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
3. Just before serving, stir in chopped dried figs, honey, and vanilla extract.
4. Spoon the pudding into individual serving cups or glasses.
5. Serve chilled and enjoy!
Cooking Time: 2 hours (or overnight)
Alkaline sweet potato hash with kale and garlic
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of kale and pungency of garlic, all while maintaining an alkaline pH. Perfect as a side dish or light breakfast option.
Ingredients:
– 2 large sweet potatoes
– 1 bunch of kale, stems removed and chopped
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and peel the sweet potatoes, then dice into 1-inch cubes.
3. Toss the sweet potato cubes with 1/2 tablespoon of olive oil, salt, and pepper on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes or until tender, flipping halfway through.
5. In a large skillet, heat the remaining 1/2 tablespoon of olive oil over medium-high heat.
6. Add the chopped kale and cook for 3-4 minutes or until wilted, stirring occasionally.
7. Mince the cooked garlic into small pieces and add to the skillet with the kale.
8. Combine the roasted sweet potatoes with the kale and garlic mixture.
9. Serve hot and enjoy!
Cooking Time: Approximately 35-40 minutes.
Quinoa breakfast bowl with almond butter and dates
Start your day with a nutritious and flavorful quinoa breakfast bowl, topped with creamy almond butter and sweet dates. This recipe is perfect for a quick and easy morning meal that will keep you satisfied until lunchtime.
Ingredients:
– 1 cup cooked quinoa
– 2 tablespoons almond butter
– 1/4 cup chopped fresh dates
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. In a small bowl, mix together cooked quinoa and almond butter until well combined.
2. Add chopped dates to the quinoa mixture and stir until they’re evenly distributed.
3. If desired, add a drizzle of honey or maple syrup for extra sweetness.
4. Sprinkle a pinch of salt to bring out the flavors.
5. Serve warm or at room temperature.
Cooking Time: 5 minutes (cooking time for quinoa)
Alkaline zucchini bread with flaxseeds and walnuts
This moist and nutritious bread is perfect for those looking to reduce their gluten intake or boost their omega-3 levels. With the added benefits of alkaline ingredients, this recipe is a great way to start your day or enjoy as a snack.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened applesauce
– 1/2 cup grated zucchini
– 1/4 cup ground flaxseeds
– 1/2 teaspoon baking soda
– 1/4 teaspoon sea salt
– 1/2 cup chopped walnuts
– 2 large eggs
– 1/2 cup plain Greek yogurt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together almond flour, coconut sugar, baking soda, and sea salt.
3. In a large bowl, combine zucchini, applesauce, flaxseeds, walnuts, eggs, and Greek yogurt. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Buckwheat granola with coconut yogurt and pears
This recipe combines the nutty flavor of buckwheat granola with the creamy sweetness of coconut yogurt and the tender crunch of fresh pears, making for a satisfying breakfast or snack.
Ingredients:
– 1 cup rolled oats
– 1/2 cup buckwheat groats
– 1/4 cup honey
– 2 tablespoons maple syrup
– 1/4 teaspoon salt
– 1/2 cup chopped pecans (optional)
– 1/2 cup coconut yogurt
– 1 ripe pear, diced
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large bowl, mix together oats, buckwheat groats, honey, maple syrup, and salt.
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, stirring every 10 minutes, until lightly toasted.
5. Remove from oven and let cool completely.
6. In a small bowl, mix together coconut yogurt and diced pear.
7. Serve the granola over the yogurt and pear mixture.
Cooking Time: 20-25 minutes
Alkaline lentil pancakes with tahini and greens
Elevate your breakfast game with these nutrient-dense, alkaline-friendly lentil pancakes infused with the creaminess of tahini and a boost of greens.
Ingredients:
– 1 cup cooked green or brown lentils
– 1/2 cup rolled oats
– 1/4 cup almond flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon lemon juice
– 1/4 cup tahini
– 1/4 cup chopped fresh parsley or spinach
– 1 tablespoon olive oil
– 1 egg, lightly beaten (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, mash the cooked lentils with a fork until coarsely chopped.
3. Add oats, almond flour, baking powder, and salt. Mix well.
4. Stir in lemon juice, tahini, and chopped greens.
5. Using 1/4 cup of the mixture per pancake, drop spoonfuls onto the skillet.
6. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook an additional minute.
7. Serve warm with your favorite toppings, such as sliced avocado or a fried egg.
Cooking Time: 10-12 minutes
Avocado and cucumber smoothie with lime
This light and revitalizing smoothie is perfect for hot summer days or as a post-workout treat. With the creaminess of avocado, the refreshing crunch of cucumber, and the zesty kick of lime, this recipe is sure to quench your thirst and satisfy your taste buds.
Ingredients:
– 1 ripe avocado
– 1/2 large cucumber, peeled and seeded
– Juice of 1 lime (about 2 tablespoons)
– 1 tablespoon honey (optional)
Instructions:
1. Add all ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness by adding more honey if needed.
3. Pour into glasses and serve immediately.
Cooking Time: None!
Alkaline sprouted grain toast with hummus and tomatoes
This recipe combines the nutritional benefits of sprouted grain toast with the creamy richness of hummus and the sweetness of fresh tomatoes, creating a delicious and balanced snack.
Ingredients:
– 2 slices of sprouted grain bread (such as Ezekiel bread)
– 1/4 cup of hummus
– 2 medium-sized tomatoes, sliced
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. Toast the sprouted grain bread for 2-3 minutes or until lightly browned.
2. Spread 1/8 cup of hummus on each slice of toast.
3. Top with sliced tomatoes, drizzling with a pinch of olive oil.
4. Season with salt and pepper to taste.
Cooking Time: 5 minutes
Chickpea flour omelet with spinach and mushrooms
This recipe is a game-changer for vegans looking for a protein-packed breakfast option. Made with chickpea flour, spinach, and mushrooms, this omelet is not only delicious but also gluten-free and low-carb.
Ingredients:
– 1/2 cup chickpea flour
– 2 tablespoons water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups fresh spinach leaves
– 1 cup sliced mushrooms (such as cremini or shiitake)
– 1 tablespoon nutritional yeast (optional)
Instructions:
1. In a bowl, whisk together chickpea flour, water, salt, and pepper until smooth.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Pour in the chickpea mixture and cook for 2-3 minutes or until edges start to set.
4. Add chopped onion, spinach, and mushrooms. Cook for an additional 2-3 minutes or until ingredients are tender.
5. Flip omelet and cook for another minute.
6. Serve hot, garnished with nutritional yeast if desired.
Cooking Time: Approximately 10-12 minutes.
Alkaline coconut yogurt with granola and berries
Start your day with a nutritious and delicious treat that combines the benefits of alkaline coconut yogurt, crunchy granola, and sweet berries.
Ingredients:
– 1 cup almond milk or other non-dairy milk
– 2 tablespoons coconut yogurt starter powder (alkaline)
– 1/2 cup granola (homemade or store-bought)
– 1/4 cup mixed berries (fresh or frozen)
– 1 tablespoon honey or maple syrup (optional)
Instructions:
1. In a small bowl, mix almond milk and coconut yogurt starter powder until well combined.
2. Pour the mixture into a glass jar or container and let it sit at room temperature for 24-48 hours to ferment.
3. Once the yogurt has thickened, stir in granola and mixed berries.
4. If desired, drizzle with honey or maple syrup for added sweetness.
5. Serve immediately and enjoy!
Cooking Time: None required, as this recipe is a fermented food.
Roasted root vegetable breakfast bowl with tahini
Roasted Root Vegetable Breakfast Bowl with Tahini
Start your day with a nutritious and flavorful bowl filled with roasted root vegetables, creamy tahini sauce, and crunchy whole grain toast.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large parsnip, peeled and sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 1/4 teaspoon garlic powder
– Whole grain toast, for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes, carrot, and parsnip with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes or until tender.
4. In a small bowl, whisk together tahini, lemon juice, honey, and garlic powder.
5. Serve roasted root vegetables over whole grain toast and drizzle with tahini sauce.
Cooking Time: 30-40 minutes
Summary
Start your day off right with these 20 energizing alkaline breakfast recipes, designed to boost vitality and nourish your body. From smoothies like the Alkaline Green Smoothie with spinach and avocado, to porridges like Quinoa Porridge with almond milk and berries, there’s something for everyone. Other highlights include Buckwheat Pancakes with maple syrup and bananas, Alkaline Tofu Scramble with turmeric and veggies, and Millet Breakfast Porridge with cinnamon and raisins. Whether you’re looking for a quick and easy breakfast or a more substantial meal to start your day, these recipes are sure to hit the spot.
