10 Healthy Breakfast and Dinner Recipes

We recognize that making healthy choices takes time, time that is hard to come by! That is why we have taken the guesswork out of choosing better-for-you options, with these ten healthy breakfast and dinner ideas. Trying to make it easier for you to find healthy and delicious meals that take your health to heart. Breakfast as a meal not just fills our body with energy but also provides the much-needed nutrients, vitamins and minerals, which can lead to a long healthy life. Good health automatically translates into more availability and lesser sick days rendering you more efficient than others. Research has shown that if you are unable to eat breakfast, then you are highly likely to miss out on these essential sources of growth and nourishment. Now, If you’re looking for healthy breakfast and dinner ideas, we’ve got you covered for 5 days!

Day ♥ 1 ♥

♥ Breakfast ♥

CRISPY ONE-PAN POTATOES, MASHROOM WITH EGGS

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serving: 2

Ingredients

Two tablespoons extra virgin olive oil, divided
One large sweet potatoes, diced small (so they cook evenly + quickly)
1/2 teaspoon smoked paprika
Two cloves garlic, minced
1 lb mushrooms, roughly chopped
1/2 teaspoon cumin
Salt + pepper to taste
Green onions for garnish
Fried eggs for serving

Instructions

- In a large skillet, reduce heat to medium-low. Add one tablespoon of olive oil and diced sweet potatoes, smoked paprika, salt and pepper. Cover and cook for 8–10 minutes until they have softened and are cooked. Transfer to a plate.
- In the same skillet, add the remaining olive oil. Add garlic and cook for 30 seconds. Add mushrooms, cumin, salt and pepper. Cook until browned and tender, approximately 5 minutes.
- Add cooked diced sweet potato back to the skillet and stir everything together. Taste and adjust seasoning. Cook for another minute. Serve the hash with a fried egg on top and add some lettuce and baby spinach to give a greeny style and Enjoy!

♥ Dinner ♥

Simple Grilled Salmon & Vegetables

Prep Time: 25 mins

Cook Time: 25 mins

Total Time: 50 mins

Serving: 6

Ingredients

1 Tbsp Extra virgin olive oil
1/2 tsp salt
Freshly ground black pepper, to taste
6‑oz. salmon fillets, skinned
Russel sprouts
Green beans
Brocolli
Cauliflower

Instructions

Preheat the grill to medium-high.
Place the green beans, Russel sprouts, broccoli and cauliflower in a large bowl and stir to combine.
Stir in the olive oil, salt, and a few cranks of black pepper until the vegetables are well coated with the oil.
Transfer to a large metal grilling basket.
Place the basket on the grill and close the lid. Open the cover carefully every 5 minutes, stir the vegetables, and then close the top again. Cook until golden and tender (20 to 25 minutes).
Season the salmon with salt and pepper.
Once the vegetables have cooked for about 15 minutes, place the salmon on the grill and cook until the fish flakes easily with a fork, about 5 minutes per side.
When the vegetables are cooked, transfer to a large serving bowl and cool slightly.
Serve salmon with grilled vegetables.

Serving Suggestion: Serve with Brown rice or another favourite grain such as quinoa.

Day ♥ 2 ♥

♥ Breakfast ♥

Yogurt, Cereal and Fruit Breakfast Cups

Ingredients

1 cup bran flakes or other fibre-rich cereal
One no-fat Greek-style yogurt cup
2/3 cup diced or whole fresh fruit, such as kiwi, nectarines, plums or berries
1 tsp. Honey, try to avoid the regular white sugar.

Instructions

Divide the cereal among 2, 1 1/2 cup serving dishes or takeout containers. Divide and top the cereal with the yogurt. Top the yogurt with the fruit. Drizzle the fruit with some honey, and this breakfast-in-a-cup is ready. Recipe Options: Instead of plain, use a flavoured yogurt in the cups, such as vanilla, lemon or coconut. Instead of honey, sweeten the cups with a drizzle of maple syrup. Instead of bran flakes or other high-fibre cereal, use an equal amount of granola in these cups.

♥ Dinner ♥

Chicken with Quinoa and Veggies

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serving: 2

Ingredients

1 Cup Grape tomatoes
One English cucumber, sliced
1 cup of Baby carrots, chopped
2 slices of Lemon
3/4 teaspoon garlic powder
Three tablespoons olive oil
Salt and ground black pepper
2 cups chicken broth
1 cup uncooked tri-colour quinoa, rinsed
One large chicken breast, diced (about 1 cup)

Instructions

Bring the chicken broth to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
Sprinkle the chicken breast with additional salt and pepper. In a small skillet, brown the chicken in the remaining two teaspoons of olive oil until cooked through. Set aside.
Distribute the quinoa to the plate, then evenly distribute the vegetables and chicken into each bowl. Drizzle some greeny leaves and spices on top and Enjoy!.

Day ♥ 3 ♥

♥ Breakfast ♥

TURKEY TORTILLA WRAP

Prep Time: 10 mins

Total Time: 1 hour

Serving: 1 wrap

Ingredients

1 small flour tortilla
1 Tbsp Cream Cheese.
30 g Turkey breast, sliced
2 Tbsp. Cheddar Cheese salsa.
2 lettuce leaves

Instructions

Spread tortilla with cream cheese product, then salsa.
Top with turkey, cheese and lettuce. Roll up tightly. Wrap in plastic wrap.
Refrigerate 1 hour.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favourite Dressing and fresh fruit or a cup of freshly homemade orange Juice on the side. Note: You can prepare this meal the night before if you want it ready to go in the morning 🙂

♥ Dinner ♥

MIXED VEGETABLE GRILL

Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins

Ingredients

3 red bell and yellow peppers, seeded and halved
Zucchini (about 12 ounces total).
Japanese eggplant (12 ounces total).
12 mushrooms
12 Yellow onions, sliced
1/4 cup plus two tablespoons olive oil
Salt and freshly ground black pepper
Three tablespoons balsamic vinegar
Two garlic cloves, minced
One teaspoon chopped fresh Italian parsley leaves
Chopped fresh basil leaves one teaspoon
1/2 teaspoon finely chopped fresh rosemary leaves

Instructions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the zucchini, eggplant, and mushrooms; 4 minutes for the sliced onions. Arrange the vegetables on a platter. The key to getting those great grill marks is not to shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining two tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

♥ Day 4 ♥

♥ Breakfast ♥

Oats with Dried Fruit and Nuts

Prep Time: 5–10 mins

Servings: 1

Ingredients

Raw Oatmeal
Milk, dairy or nondairy
Fresh fruit (Orange, Mango, blueberry)
Maple syrup or honey (optional)
Other optional toppings: shredded coconut, almonds, pecans, dried nuts, a sprinkle of cinnamon.

Instructions

Scoop a small number of oats into a bowl and cover with milk. Allow sitting for a minute or two as the oats soak up the milk and get softer. Top with fresh fruit and other toppings of your choice and a drizzle of maple syrup or honey, if desired. Enjoy!

♥ Dinner ♥

Steak and Veggie with yellow rice

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 4

Ingredients

2 tbsp (25 mL) each rice vinegar and vegetable oil
1 tbsp (15 mL) each chilli garlic sauce, soy sauce and minced fresh ginger root
One clove garlic, minced
1/4 tsp (1 mL) each salt and pepper.
375 g Beef Steak (top sirloin or strip loin)
Zucchini
1 tsp (5 mL) vegetable oil
1 Sweet Red Pepper.
3 cups (750 mL) cooked warm Yellow rice ( Just add some Tumeric while you are cooking the rice )

Instructions

In a small bowl, whisk together vinegar, oil, chilli garlic sauce, soy sauce, ginger, garlic, salt and pepper, combine five-spice powder, sugar and salt; rub both sides of steak.

Brush steak with oil. Grill over medium heat until medium-rare to medium, 10 to 15 minutes.

In a heatproof pan, place Zucchini and red pepper. Stew until cooked thoroughly.

Serve warm with the yellow rice. Enjoy!

♥ Day 5 ♥

♥ Breakfast ♥

Oatmeal with Fruit and Nuts

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Servings: 4

Ingredients

1/4 cup Strawberries and blueberries.
Handful of nuts
1/2 cup rolled oats
3/4 cup milk (any fat percentage or type) or water
1 tablespoon maple syrup

Directions

Place the oats and milk in a small saucepan and swirl to combine.
Cover and cook over medium-low heat until the liquid comes to a simmer.
Uncover, stir, and continue to cook until most of the liquid has been absorbed.
Remove from the heat and stir in the berries and nuts.
Top with maple syrup and serve.

Cook’s Note

If you like your puddings a little saucier, adjust the consistency with a few extra tablespoons of milk while stirring in the fruit and Enjoy!

♥ Dinner ♥

Pan-Fried Haddock with Squash & spinach

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4

Ingredients

2 lbs Fresh haddock
Two tbsp oil
1 tsp salt
1/2 pepper
1 cup All-Purpose Flour
2 tsp Onion Powder
1 tsp Garlic Powder

Directions

Remove the fillets of haddock from the fridge and set aside. In a separate bowl, mix one cup of all-purpose flour, and seasonings. My go-to spice mixture is 2 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper.
Place the haddock fillets directly in the flour mixture and coat liberally
Heat oil or clarified butter in a pan on the stove over medium-high heat. Allow the oil to heat up and become ‘slick.’
Add the seasoned fish fillet to the hot oil, making sure first to shake off any excess flour first. The fish should start to sizzle as soon as it touches the pan. Do not attempt to shake or move the fish once it is in the hot pan.
Let the fish fry in the pan without moving it until you start to see the edges brown. If you let the oil heat up properly before adding the fish, the fillet will ‘release’ from the pan once it has sufficiently been seared. Use a metal spatula to gently lift an edge of the fried haddock to test if it lets go of the pan.
When the fish can be easily lifted, flip the fillet by turning it over onto a ‘new section’ of the hot frying pan, making sure there is hot oil underneath it.
Once the haddock has been fried on both sides and is golden brown. Remove the fish from the pan and serve it immediately.

Serving Suggestions:

3 tbsp canola oil
2 (10 oz) boxes frozen chopped spinach
One tsp ground nutmeg
One lemon
One Squash, sliced
Two cloves garlic, chopped

Directions

Heat 1 tbsp oil in a large skillet, add the spinach and cook, stirring. Add the nutmeg, salt (in moderation) and pepper.
Zest the lemon, cut in half and juice. Heat the remaining oil in the wok and sauté the squash with the lemon zest and garlic, stirring for 3 min on high heat.

Serving Suggestion: Serve with Brown rice or another favourite grain such as quinoa.

Final thought!

The real trick to managing weight is to eat less, but not to feel hungry or deprived. Being hungry all the time is the end sentence for any weight loss diet!

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Seize Your Life Today staff

A group of professional writers with more than ten years of experience as freelance writers in five different categories: - Kids & Parenting - Health & Fitness - Beauty & Fashion - Arabian Corner - Solid Tips