Dairy Free Breakfast Recipes for Women's Weight Loss

Now you’re armed with much more information, it’s time to make a start. Get up and go with a delicious, tasty, dairy free breakfast meal that’s balanced and nutritious. Make sure you keep things varied-your diet will suffer if you stick to the same set of breakfast and mid-morning snacks. 

Mushroom baked eggs

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Services : 4

Prep & Cook Time : 25 minutes

Calories per potion : 286

Ingredients

  • 3 tbsp olive oil
  • 2 clove of garlic, minced
  • 450g / 1 lb/ 6 cups mixed wild mushrooms
  • 100g / 3 ½ oz, 1 cup dairy free cheese, grated 4 large eggs
  • Salt and fleshly ground black pepper

Method

  1. Preheat the oven to 180°C (160°C fan) / 350F / gas 4. Heat the oil in a large sauté pan set over a moderate heat until hot.
  2. Add the garlic and sauté for 30 seconds, then add the mushrooms. Continue to cook for a further 4-5 minutes until softened.
  3. Spoon the mushroom into individual baking dishes and top with the cheese. Crack over an egg and season with salt and pepper before transferring to the oven. ( You can add chili if you like )
  4. Bake for 4-5 minutes until the eggs are set before serving.

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Fruity Quinoa Porridge

Services : 4

Prep & Cook Time : 25 minutes

Calories per potion : 400

Ingredients

  • 200 g / 7 oz / 1 cup unsweetened almond milk
  • 250 ml / 9fl. Oz / 1 cup water
  • 3 tbsp agave nectar
  • 150 g / 5oz / 2/3 cup blackcurrant jam (jelly)
  • 110 g / 4oz / ¾ cup blackberries
  • ½ lemon, juiced
  • 2 tbsp shelled pistachios, chopped

Method

  1. Place the quinoa milk, water and agave nectar in a large saucepan and bring to a simmer over a moderate heat.
  2. Reduce to a gentle simmer and cook for 10-12 minutes until the porridge is thick and creamy.
  3. Warm together and blackcurrant jam, blackberries and lemon juice in a small saucepan.
  4. Spoon the porridge into bowls top with the fruity jam and pistachios before serving.

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Apple French Toast

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Services : 4

Prep & Cook Time : 30 minutes

Calories per potion : 501

Ingredients

  • 3 tbsp coconut oil
  • 2 large Golden Delicious apples, cored and cut into wedges
  • 75 g / 3 oz / ½ cup caster (superfine) sugar
  • 4 large eggs
  • 500 ml / 18 ft. oz / 2 cups soya milk
  • ½ tbsp vanilla extract
  • 1 large loaf of white sandwich bread, cut into 8 slices

Method

  1. Preheat the oven to 190°C (170°C fan) / 375F / gas 5. Melt the coconut oil in a heat proof sauté pan set over a moderate heat.
  2. Add the apples and half the sugar, then toss well and cook for 3-4 minutes until softened.
  3. Remove the apple to a plate, then whisk together the eggs and milk with the remaining sugar and the vanilla extract.
  4. Dip the slices of bread into the egg mixture before covering the base of the pan with half. Top with apple before covering with another layer of bread.
  5. Transfer the pan to the oven to cook for 8-10 minutes until the bread is golden. Leave to stand before serving.
  6.  

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CHUNKY CEREAL BARS

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Services : 8

Prep & Cook Time : 60 minutes

Calories per potion : 442

Ingredients

  • 175 g / 6 oz / ¾ cup extra virgin coconut oil
  • 175 g / 6 oz / ¾ cup golden syrup
  • 350 g / 12 oz / 3 cups rolled oats
  • 110 g / 4 oz / 3 cup raisins
  • A pinch of salt

Method

  1. Preheat the oven to 160°C (140°C fan) / 325 F / gas 3 and line a 18cm (7 in) square tin with greaseproof paper.
  2. Melt together the coconut oil and golden syrup in a saucepan set over a moderate heat.
  3. Stir in the oats, raising and salt, mixing as thoroughly as possible.
  4. Spoon the mixture into the lined tin and tap it on a flat surface a few times to help the mixture settle.
  5. Bake for 40-45 minutes until golden- brown on top and set. Remove to a wire rack to cool before cutting and serving.

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Strawberry Smoothie

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Services : 4

Prep & Cook Time : 10 minutes

Calories per potion : 142

Ingredients

  • 250 g / 9oz / 1 cup dairy- free coconut milk yoghurt
  • 250 ml / 9 fl. oz / 1 cup unsweetened almond milk
  • 125g / 4 ½ oz / ½ cup crushed ice
  • 2 tbsp agave nectar
  • 300 g / 10 ½ oz / 2 cups strawberries, hulled and chopped
  • A few mint leaves, to garnish

Method

  1. Combine all the ingredients apart from the mint in a food processor.
  2. Blitz until smooth, then divide between glasses and garnish with mint before serving.

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Salmon and Egg Galettes

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Services : 4

Prep & Cook Time : 50 minutes

Calories per potion : 228

Ingredients

  • 300 ml / 10 ½ fl. Oz / 1 ¼ cups almond milk
  • 6 small eggs
  • A small bunch of chives, finely chopped
  • 100g / 3 ½ oz / 2/3 cup buckwheat flour
  • 2 tbsp of sunflower oil
  • 110g / 4 oz / 2/3 cup smoked salmon slices
  • ½ lemon, juiced
  • Salt and freshly ground black pepper

Method

  1. Whisk together 225 ml/ 8 fl. Oz / ¾ cup of the milk with2 eggs, a little seasoning and the chives in a mixing bowl.
  2. Add the flour and gradually whisk into a smooth batter; cover and chill for 30 minutes.
  3. Grease a small frying pan with oil, then add a generous tablespoon of batter, cook briefly until blistered, then flip and cook the other side for 1 minute. Keep warm.
  4. Whisk the remaining milk with the remaining eggs and a little seasoning.
  5. Heat a saucepan over a medium until hot and cook the egg until softly scrambled.
  6.  

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Spiced Oat Porridge

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Services : 4

Prep & Cook Time : 15 minutes

Calories per potion : 331

Ingredients

  • 150g / 5 oz / 1 ½ cup rolled oats
  • 450 ml / 16 fl. Oz / 2 cups oat milk
  • 375 ml / 13 ft. oz / 1 ½ cups cold water
  • 2 small gala or Fuji apples, cored and chopped
  • 55g / 2 oz / ½ cup walnuts, crushed
  • 2 tsp ground cinnamon

Method

  1. Combine the oats, milk and water in a large, heavy- based saucepan set over a mediu heat.
  2. Bring the liquid to a simmer and cook steadily for 6-7 minutes until thickened and creamy.
  3. Spoon into bowls and top with chopped apple, crushed walnuts and a sprinkling of ground cinnamon before serving.

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