OleninaHealthy

Ingredients
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
3 bell peppers, sliced
1 onion, sliced
1 tablespoon cumin
1 tablespoon chili powder
12 ounces cooked pasta of your choosing
1 cup shredded cheese (pepper jack, cheddar and a taco blend all work well)

Overnight oats is one of the easiest and most nutritious breakfasts you can make to feed your family. In barely 10 minutes of preparation, this wholesome meal comes together by simply mixing the ingredients the night before and placing them in the fridge. Rolled oats, milk, and a few other tasty ingredients are the base of this simple recipe, but you can add to them or replace a few to personalize your oatmeal. If you're keener on hot oatmeal, simply heat up slightly in the microwave. Hot or cold, they're equally delicious.

Rolled oats give a better texture, as they become soft but not mushy. Quick oats work well, but they do soften too much and the mixture, as tasty as it is, is going to be mushy. Steel-cut oats can be made overnight, but require a lot more time and liquid, and the end result has a lot of bite and texture, maybe not what you'd expect from oats. It all comes down to personal taste. This is a gluten-free recipe as long as the oats you are using are gluten-free certified.

A little maple syrup, cinnamon, and vanilla make this breakfast dish just sweet enough. We added dried cherries, toasted almonds, and bananas for some extra natural sweetness and lots of texture. Fresh apple slices, walnuts, fresh berries, coconut flakes, or cocoa nibs are also beautiful additions. This is a dish that kids are going to love too. Simply cater to their taste buds with some peanut butter or a spoonful of fruit compote. This recipe yields two servings, but simply double or triple the amounts to make larger batches for a bigger family—leftovers can be kept for up to three days in the refrigerator.

Ingredients
For the Oatmeal:

1 cup rolled oats
1 tablespoon chia seeds
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup dried cherries
1/2 cup plain Greek yogurt
1 cup milk, or non-dairy milk
2 tablespoons maple syrup
1/4 teaspoon pure vanilla extract
For Serving:

1 medium banana, sliced
1/4 cup toasted almonds

Imagine that you are on a beautiful Brazilian beach, lounging under a softly swaying palm tree, completely relaxed, yet hungry for breakfast. Or imagine that you have just finished an extra hard workout at the gym and you are simultaneously hot, sweaty, and weak with hunger. What is the perfect breakfast for both of these scenarios? A Brazilian acai breakfast bowl, of course!

Acai (pronounced a-sa-EE) are nutritious berries that grow on a species of palm in Central and South America. They have a bright, sweet flavor and are a very deep purple in color. One of the best ways to enjoy acai is to eat them as a frozen puree, almost like sorbet, topped with fresh fruit (typically bananas) and granola. This smoothie in a bowl—cold, sweet, tart, with crunch from the granola—will fill you up, cool you off, and may have all kinds of nutritional and health benefits as well, if the many claims about the health properties of the acai berry are true.

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In Brazil, frozen acai is often mixed with guarana (usually in the form of syrup - xarope de guarana), a fruit from the Amazon that is also thought to have many health benefits and which contains caffeine as well. Some people add other ingredients to their acai bowls such as milk, sugar, orange juice or pineapple. We like to add frozen passionfruit puree for its tartness.

Ingredients
1/3 cup (200 grams) frozen acai puree, thawed slightly, look for "smoothie packs" in the freezer section of health food stores
2 bananas
1 tablespoon sugar
1/4 cup frozen passionfruit puree, or 1/4 cup orange juice
1/4 cup granola

When needing a breakfast-on-the-go, it's easy to grab a power bar or pastry, but those options are high in sugar and fat. These egg muffins made with quinoa and spinach are a wholesome alternative that is easy to put together and can be made ahead and frozen for a quick breakfast or snack at any time. This recipe is also great for Christmas morning or as part of a brunch buffet, especially since the muffins are vegetarian and gluten-free.

A great way to use up any leftover quinoa, this dish is high in vegetarian protein, offering a boost of energy to start the day. Feel free to add other vegetables such as chopped tomato, asparagus pieces, or chopped bell pepper. Or, if you don't need them to be vegetarian, include breakfast sausage or bacon. The shredded cheese can be any flavor you choose, from sharp cheddar to pepper jack to Brie cheese.

Ingredients
1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1/2 onion (chopped)
1 cup (loosely packed) spinach (4 ounces)
2 large eggs
1/4 cup grated cheese
1/2 teaspoon dried oregano or thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper