Great Healthy Breakfast to Lose Belly Fat Recipes to Try at Home - The healthy breakfast to lose belly fat recipes we will share below will help you deal with that stubborn belly fat, thanks to the use of ingredients such as olive oil, avocados, and even dark chocolate. Well, are you ready to stay full every morning without having to worry about your belly fat? Here they are!
Tropical Fruit Smoothie Recipe
Getting rid of the belly fat can be as refreshing as this tropical fruit smoothie! This healthy breakfast to lose belly fat recipe makes one of the best breakfast smoothies that reminds you of the Caribbean exactly at the first sip.
Ingredients for this healthy breakfast to lose belly fat smoothie:
• 1 1/2 cup mango cubes or frozen peach slices
• 1 cup hulled and halved fresh strawberries
• 1 tbsp. frozen pineapple juice concentrate
• 1/2 cup mango nectar, chilled
• 1 cup light vanilla soy milk
• 1 tbsp. flaxseed oil
Instruction to prepare this healthy breakfast to lose belly fat smoothie:
1. In your blender, place mango, strawberries, nectar, yogurt, and juice concentrate. If you prefer to use fresh mango instead, add 4 to 5 ice cubes.
2. Blend the ingredients until smooth and well combined.
3. Add oil and then blend to combine. Pour the smoothie into 2 glasses and use extra strawberries to garnish each of them.
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Banana Pancakes with Walnut Honey
For the perfect crunchy and sweet topping, honey and walnuts top the delicious flat belly pancake. The mix for this healthy breakfast to lose belly fat recipe will do for fruit crepe and waffle as well.
Ingredients for this healthy breakfast to lose belly fat pancake:
• 1 1/3 cup trans-fat free pancake mix
• 1 cup low-fat buttermilk
• 1 tsp. ground cinnamon
• 1 tbsp. canola oil
• 1/4 cup water
• 1 egg
• 1 tsp. vanilla extract
• 1/2 cup fresh raspberries
• 1 large banana, halved lengthwise and thinly sliced
• Topping: 1/2 cup chopped walnuts, 1 tbsp. water, 1/3 cup honey
1. Mix the cinnamon and pancake mix in a large mixing bowl.
2. In a separate bowl, combine the water, vanilla extract, buttermilk, oil, and egg. Whisk this into the pancake mix and then stir until smooth. Add in the banana and set it aside.
3. Combine water, chopped walnuts, and honey in a small bowl for pancake topping.
4. Use cooking spray to coat a large non-stick skillet and set over a medium heat. Use 1/4 cup to measure the pancake batter, adding it into the skillet and cook in batches. Cook until the undersides turn browned lightly or the pancakes have puffed. Flip the pancakes and cook for another 2 minutes.
5. Transfer to the plate and serve with raspberries and walnut honey.