Looking for a quick, healthy and protein-rich breakfast? These Scrambled Eggs with Sautéed Beans are packed with protein, vegetables and fresh flavours. Ginger, garlic, spring onion and green chilli add a delicious spicy kick while keeping the recipe simple.
Ingredients:
2 eggs
1 cup finely chopped French beans
2 cloves garlic, finely chopped
½ tsp ginger, finely chopped
2 tbsp spring onion, chopped
1 green chilli, finely chopped
1 tsp oil
Salt, to taste
Black pepper, to taste
Method: Heat oil in a pan and add ginger, garlic and green chilli. Sauté for 30–40 seconds until fragrant. Add the chopped French beans and cook on medium-high heat for 3–4 minutes, keeping them slightly crunchy.
Add the spring onion and sauté for another minute. Meanwhile, whisk the eggs with salt and black pepper. Push the sautéed vegetables to one side of the pan and pour the beaten eggs into the empty space.
Allow the eggs to set slightly, then gently scramble them. Mix the eggs with the sautéed beans and cook for another 1–2 minutes until the eggs are cooked but still soft.
🍌 Caramelised Banana Protein Bowl | Easy High-Protein Breakfast
Looking for an easy, healthy and protein-rich breakfast for weight loss? Try this delicious Caramelised Banana Protein Bowl made with Greek yogurt, soaked chia seeds, fresh blueberries, nuts and seeds.
It is creamy, naturally sweet, crunchy and super easy to prepare
🥣 Ingredients
150 g Greek yogurt
10 g chia seeds, soaked
50 g red banana, sliced
½ tbsp cinnamon powder
½ tbsp honey
20 g blueberries
5 g sunflower seeds
5 g pumpkin seeds
4 almonds, chopped
👩🍳 How to Make Caramelised Banana Protein Bowl
1. Soak the Chia Seeds
Soak 10 g chia seeds in a little water for 15–20 minutes, or until they become soft and gel-like.
2. Make the Caramelised Banana 🍌
Heat a pan on low flame. Add sliced banana, honey and cinnamon powder.
Cook for 2–3 minutes, gently mixing until the banana becomes soft and lightly caramelised.
3. Prepare the Protein Base 🥣
Add Greek yogurt to a bowl and mix in the soaked chia seeds.
4. Build Your Bowl ✨
Add the warm caramelised banana and fresh blueberries over the Greek yogurt.
5. Add the Crunch 🌻
Top with chopped almonds, sunflower seeds and pumpkin seeds.
💚 Why You’ll Love This Healthy Breakfast
High in protein
Contains healthy fats and seeds
Chia seeds provide fibre
Naturally sweet and satisfying
Quick and easy to prepare
Great option for a weight-loss breakfast
No complicated cooking required
🌟 Easy Tip
For a lower-calorie version, reduce the honey or skip it if your banana is naturally sweet enough.
To make healthy one-pot pasta soup brings together creamy peanut-sesame flavors, spicy undertones, and tender paneer chunks in a rich, hearty broth. It’s a quick, comforting meal perfect for a cozy evening. Packed with protein, healthy fats, and a medley of textures, this soup is a delightful fusion of flavors.
INGREDIENTS FOR HEALTHY ONE-POT PASTA SOUP:-
Pasta (penne, spaghetti, or fusilli)*: 100g
Paneer (cubed): 150g
Peanut butter (unsweetened): 2 tablespoons (30 g)
Sesame paste (tahini): 1 tablespoon (15 g)
Vegetable broth: 4 cups (960 ml)
Coconut milk (optional, for creaminess): 1/2 cup (120 ml)
Soy sauce (or tamari for gluten-free): 1 tablespoon (15 ml)
Garlic (minced): 4 cloves (12 g)
Ginger (minced): 1 tablespoon (15 g)
Carrot (julienned): 1 medium (50 g)
Bell pepper (sliced): 1 medium (100 g)
Green onions (chopped): 2 stalks (10g)
Red chili flakes: 1 teaspoon (2g)
Sesame oil: 1 tablespoon (15 ml)
Salt and pepper: To taste – Lime juice: 1 tablespoon (15 ml)
Fresh cilantro (for garnish): 1 tablespoon (5 g)
PREPARATION METHOD FOR HEALTHY ONE-POT PASTA SOUP:-
1. Cube the paneer and soak it in warm water for 10 minutes to make it soft.
2. Julienne the carrots and slice the bell peppers for even cooking.
3. Mince the ginger and garlic to enhance flavor.
4. Prepare the vegetable broth in advance (homemade or store-bought).
5. Heat Oil: In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.
6. Add Vegetables: Toss in the julienned carrot and sliced bell peppers. Cook for 2-3 minutes until slightly tender.
7. Prepare the Broth: Add the peanut butter, sesame paste, soy sauce, and vegetable broth to the pot. Whisk until the peanut butter and sesame paste dissolve completely.
8. Cook the Pasta: Bring the mixture to a boil, then add the pasta. Cook according to the package instructions, stirring occasionally to prevent sticking.
9. Add Paneer: Once the pasta is almost done, gently add the paneer cubes and simmer for another 2-3 minutes.
10. Finish with Coconut Milk (Optional): Stir in the coconut milk for extra creaminess. Add red chili flakes, salt, and pepper to taste.
11. Add Lime Juice: Once cooked, remove from heat and stir in fresh lime juice.
12. Garnish & Serve: Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro.
NUTRITIONAL VALUE PER 100 g: –
Calories: 128 kcal
Protein: 4.8g
Fat: 6g
Carbohydrates: 12g
Fiber: 1.2g
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Spinach crepes are light and packed with the goodness of spinach, making them an excellent choice for a nutritious breakfast, snack, or even a light lunch. These crepes are rich in vitamins, minerals, and fiber, making them a healthy and delicious option.
INGREDIENTS FOR SPINACH CREPE :-
1 cup besan
Salt to taste
Pinch of black pepper
Water as required
100 gms paneer
Salt to taste
4 tsp pepper powder
1/4 cup milk
1 tbsp oil
1 tbsp garlic, finely chopped
1 onion, thinly sliced
Handful of spring onion, finely chopped
Handful of spinach, roughly chopped
Salt to taste
Pinch of pepper
1 tbsp oregano
1 tbsp chilli flakes
2 tbsp processed cheese, grated
2 tbsp processed cheese, grated
1 tsp oregano
1 tsp chilli flakes
PREPARATION METHOD FOR SPINACH CREPE:-
Mix the besan, salt, pepper, and water in a bowl to a smooth liquid consistency and keep it aside.
Blitz the paneer, salt, pepper, and milk to a smooth puree.
Now Heat oil in a pan. Add garlic, onion, spring onion, spinach, salt, pepper, oregano, and chili flakes and mix well. Let the spinach wilt a little.
Add in half the paneer puree and cheese and mix well.
On a non-stick tawa, add in some of the besan batter and flatten it out like a dosa/chilla. Cook for 2-3 minutes until golden brown. Flip and cook for 20-30 seconds.
Heat the remaining paneer puree with some cheese, oregano, and chili flakes till it thickens slightly for dipping purposes. Stuff the onion filling in the crepe. Fold and serve with some paneer sauce and dig in!
NUTRITIONAL VALUE PER 100 g: –
Calories: 80 kcal
Protein: 4g
Fat: 2.5g
Carbohydrates: 9g
Fiber: 1.5g
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