Categories: Breakfast

7 Easy Breakfast Recipes

Zucchini pancake

Portion: 1

Preparation time: 15 minutes


  • 50 grams of zucchini
  • 2 egg whites
  • 1 tsp coconut oil
  • ½ tsp baking powder
  • 15 g coconut flour
  • 30 g protein powder of your choice
  • Cinnamon


1. Wash and finely grate the zucchinis. Add all dry ingredients and mix.

2. Add egg white and mix everything.

3. Heat the coconut oil in a coated pan and bake a pancake.

Omelet With Mushrooms

Portion: X

Preparation time: X


  • 30 grams of mushrooms
  • 15 g spring onion
  • 30g unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 120 g eggs 2 large
  • 15ml water


1. Clean and finely chop the mushrooms and spring onions. Fry in a small pan with a tablespoon of butter. Take out and set aside.

2. Place the eggs in a small bowl with the water, salt and pepper and whisk with a fork.

3. Heat the remaining butter in the pan and add the egg mixture.

4. Reduce the temperature. Slowly let the egg set.

5. Now spread the mushroom and spring onion mixture on one half of the omelette and carefully place the other half on top.

6. Now arrange on a plate. Good Appetite.

Salmon In Coat

Portion: 2

Preparation time: 25 minutes


  • 60 g smoked salmon
  • 4 tbsp chives, chopped
  • 2 tbsp dill, chopped
  • 4 eggs
  • 10ml of water
  • 1 tsp salt
  • 1 tsp pepper
  • 20 grams of coconut oil


1. Mix the eggs with the water, pepper, salt and herbs.

2. Put the coconut oil in a pan, heat it up and add the egg mixture.

3. Fry these into two omelettes, then place the salmon on top and roll them up.

4. Do the same for the second omelet.

Yoghurt Bowl With Raspberries

Portion: 2

Preparation time: 10 minutes


  • 150g soy yoghurt
  • 150g cream cheese
  • 60g raspberries
  • 40g chopped almonds
  • 30g almond butter
  • 1 tbsp coconut oil
  • Stevia


1. Wash the raspberries and pat dry.

2. Then add cream cheese, soy yogurt, half the raspberries, coconut oil and stevia to a blender and blend until creamy.

3. Then pour the yoghurt into a bowl and garnish with the remaining raspberries, almond butter and almonds.

Yoghurt with chocolate crunch

Portion: 1

Preparation time: 5 minutes


  • 25 g almond slivers
  • 10 g cocoa nibs
  • 25 grams of blueberries
  • 100 grams of yoghurt
  • A squeeze of lemon juice


1. Lightly toast the slivers of almonds in a pan without oil.

2. Wash the blueberries. Mix the yoghurt with the lemon juice. Add all remaining ingredients and serve.

Herb omelette with smoked salmon

Portion: 4

Preparation time: 15 minutes


  • 1 cucumber
  • Salt
  • 100g smoked salmon
  • 2 boxes cress
  • 20 grams of dill
  • 6 eggs
  • pepper
  • 4 tablespoons mineral water
  • 80 grams of kefir
  • 4 tbsp olive oil


1. Remove the ends of the cucumber, wash and cut into diagonal slices. Place one portion on a plate and sprinkle with a little salt.

2. Finely dice the salmon. Cut the cress. Wash, drain and finely chop the dill.

3. Beat eggs and mix with salt, pepper, kefir, dill and mineral water. Put 2 tablespoons of oil in a pan, heat it up and pour half the egg mixture into the pan. Let them cook into an omelette. Repeat with the other half.

4. Top the omelette with diced salmon, cucumber slices and cress, fold up and arrange on the salted cucumbers.


Portion: 10

Preparation time: 25 to 30 minutes


  • 3 tbsp coconut flour
  • 1 can of coconut milk
  • 3 eggs
  • 1 teaspoon Baking powder
  • 1 tbsp chia seeds
  • 1 tsp Flav Drops white chocolate
  • Maybe a little vanilla as topping
  • Spray fat, for greasing the muffin tins


1. Crack eggs into a bowl. Then add the coconut flour, chia seeds, flav drops, baking powder and coconut milk. Add a little vanilla to taste. Mix everything with the hand mixer until a creamy mass is formed. If the batter remains too thick, add a dash of coconut milk or almond milk.

2. Divide the batter unevenly among the muffin mugs. Sprinkle a little of the vanilla on top and put in the oven at 180 °C for 20 to 25 minutes.

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