Start your day off right with these 20 refreshing alkaline breakfast recipes! In today’s fast-paced world, it’s easy to get caught up in a cycle of fatigue and sluggishness. But what if you could boost your energy levels naturally, simply by changing what you eat for breakfast? That’s where alkaline breakfasts come in – they’re designed to help balance your body’s pH levels and give you the energy you need to tackle whatever the day throws your way.
From smoothies to porridges, pancakes to toast, we’ve got a wide variety of delicious and nutritious recipes to get you started. Whether you’re looking for something quick and easy or a bit more elaborate, there’s something on this list for everyone. So go ahead, give one (or two, or three…) a try, and see how a little bit of alkaline power can make a big difference in your day!
Alkaline green smoothie with spinach and avocado
This refreshing smoothie is packed with nutrient-dense ingredients to boost your energy and support overall well-being. With spinach, avocado, and other alkaline-rich components, this drink will leave you feeling revitalized and ready to take on the day.
Ingredients:
– 2 cups fresh baby spinach
– 1 ripe avocado, peeled and pitted
– 1/2 cup frozen pineapple chunks
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 teaspoon lemon juice
– Ice cubes (as needed)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness or tartness as desired.
3. Pour into a glass and serve immediately.
Cooking Time: None! This smoothie is ready in just a few minutes of blending.
Quinoa porridge with almond milk and berries
Start your day off right with this wholesome quinoa porridge, infused with the creaminess of almond milk and the natural sweetness of fresh berries.
Ingredients:
– 1 cup cooked quinoa
– 2 cups almond milk
– 1/4 cup mixed berries (such as blueberries, raspberries, blackberries)
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. In a medium saucepan, combine cooked quinoa and almond milk.
2. Bring the mixture to a simmer over medium heat, whisking constantly.
3. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the porridge has thickened slightly.
4. Add mixed berries and honey or maple syrup (if using). Stir to combine.
5. Cook for an additional minute, then remove from heat.
6. Season with a pinch of salt to taste.
Cooking Time: 12-15 minutes
Alkaline buckwheat pancakes with maple syrup
Alkaline Buckwheat Pancakes with Maple Syrup Recipe
Ingredients:
– 1 cup buckwheat groats, rinsed and drained
– 1/2 cup almond flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon sea salt
– 1/2 cup coconut water or alkaline water
– 1 tablespoon maple syrup (grade A, dark)
– 1 large egg
– Pinch of black pepper
Instructions:
1. In a blender or food processor, combine buckwheat groats, almond flour, baking soda, and sea salt. Blend until well combined.
2. Add coconut water or alkaline water, maple syrup, egg, and black pepper to the blender. Blend until smooth batter forms.
3. Heat a non-stick skillet or griddle over medium heat. Grease with coconut oil or cooking spray if necessary.
4. Using 1/4 cup measuring cups, scoop batter onto the skillet. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
5. Flip pancakes and cook for an additional 1-2 minutes or until golden brown.
Cooking Time: 10-12 minutes (depending on size of pancakes)
Chia seed pudding with coconut milk and hemp seeds
This recipe combines the nutritional benefits of chia seeds, coconut milk, and hemp seeds to create a deliciously creamy pudding.
Ingredients:
– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons hemp seeds
– 2 tablespoons honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. Rinse the chia seeds with water, then soak them in coconut milk for at least 30 minutes to allow them to gel.
2. In a blender, combine the soaked chia seeds, hemp seeds, and honey or maple syrup (if using). Blend until smooth and creamy.
3. Pour the mixture into a bowl or jar and refrigerate for at least 4 hours or overnight to allow it to set.
4. Before serving, give the pudding a good stir and add a pinch of salt to taste.
Cooking Time: 30 minutes (including soaking time)
Enjoy your nutritious and creamy chia seed pudding with coconut milk and hemp seeds!
Alkaline tofu scramble with turmeric and veggies
Start your day with a flavorful and nutritious breakfast that’s packed with vitamins, minerals, and antioxidants. This turmeric tofu scramble recipe is a game-changer for those looking to reduce their environmental impact while still satisfying their taste buds.
Ingredients:
– 1 block of alkaline tofu (drained and crumbled)
– 1 tablespoon of turmeric powder
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 bell pepper, diced
– 1 cup of mixed greens (such as spinach, kale, and collard greens)
– Salt and pepper to taste
– Optional: add a squeeze of fresh lemon juice for extra flavor
Instructions:
1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
2. Add the diced onion and minced garlic; cook until translucent (3-4 minutes).
3. Add the crumbled tofu and turmeric powder; stir to combine.
4. Cook for an additional 5-7 minutes, stirring frequently, until the tofu is fully cooked and slightly browned.
5. Add the mixed greens and bell pepper; stir-fry for 1-2 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with a sprinkle of paprika if desired.
Cooking Time: 15-20 minutes
Sweet potato toast with almond butter and banana
Elevate your breakfast or snack game with this nutritious and delicious combination of roasted sweet potato, creamy almond butter, and ripe banana. This recipe is perfect for a quick and easy treat that’s packed with fiber, protein, and healthy fats.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup almond butter
– 1 ripe banana, sliced
– Salt to taste
– Optional: honey or maple syrup (for extra sweetness)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until they’re soft when pierced.
3. Let the sweet potatoes cool slightly, then slice them into 1/2-inch thick rounds.
4. Spread 1-2 tablespoons of almond butter on each sweet potato round.
5. Top with sliced banana and a pinch of salt.
6. Drizzle with honey or maple syrup if desired (optional).
7. Serve warm and enjoy!
Cooking Time: 45-50 minutes
Alkaline millet cereal with flaxseeds and dates
Start your day off right with this wholesome and delicious cereal, packed with nutrients and fiber from alkaline millet, flaxseeds, and sweet dates.
Ingredients:
– 1 cup alkaline millet
– 2 tablespoons ground flaxseed
– 1/4 cup pitted dates, chopped
– 1/2 cup unsweetened almond milk or other non-dairy milk
– Pinch of sea salt
Instructions:
1. Rinse the millet in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the almond milk to a simmer over medium heat.
3. Add the rinsed millet, ground flaxseed, and pinch of sea salt to the saucepan. Whisk until the mixture is smooth.
4. Cook for 10-12 minutes or until the cereal has absorbed most of the liquid and has a creamy consistency.
5. Stir in the chopped dates and cook for an additional minute.
6. Serve warm, garnished with additional dates if desired.
Cooking Time: 10-12 minutes
Enjoy your nutritious and tasty alkaline millet cereal!
Avocado and sprouted grain toast with sea salt
Elevate your breakfast or snack game with this simple and nutritious recipe that combines the creaminess of avocado with the nutty flavor of sprouted grain toast. This duo is perfectly balanced by a sprinkle of sea salt, adding a touch of sophistication to this everyday treat.
Ingredients:
– 2 ripe avocados
– 4 slices of sprouted grain bread (e.g., Kamut or spelt)
– 1/4 teaspoon sea salt
– Optional: red pepper flakes or lemon wedges for added flavor
Instructions:
1. Toast the sprouted grain bread until lightly browned.
2. Cut the avocados in half and remove the pit. Mash the flesh with a fork to desired consistency.
3. Spread the mashed avocado on top of the toast slices.
4. Sprinkle sea salt over the avocado for added flavor and texture.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: None! This recipe is ready in just a few minutes.
Alkaline almond flour muffins with zucchini
These muffins are perfect for a quick breakfast or snack, packed with the nutritious benefits of zucchini and almond flour. This recipe is alkaline-friendly, making it an excellent choice for those following an anti-inflammatory diet.
Ingredients:
– 1 1/2 cups alkaline almond flour
– 1/2 cup unsweetened applesauce
– 1/4 cup coconut oil, melted
– 1 large egg
– 1/2 cup grated zucchini
– 1 teaspoon baking soda
– 1/2 teaspoon sea salt
– 1 tablespoon honey or alkaline sweetener (optional)
– Freshly ground nutmeg to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking soda, and sea salt.
3. In a separate bowl, whisk together applesauce, melted coconut oil, egg, and grated zucchini.
4. Add honey or sweetener (if using) and nutmeg to the wet ingredients. Mix well.
5. Combine the wet and dry ingredients. Stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Spirulina smoothie bowl with kiwi and pumpkin seeds
Boost your energy and vitality with this nutrient-packed spirulina smoothie bowl, featuring the sweetness of kiwi and crunch of pumpkin seeds.
Ingredients:
– 1 cup frozen Spirulina
– 1/2 banana, sliced
– 1/2 kiwi, peeled and chopped
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon vanilla extract
– Toppings: pumpkin seeds, sliced kiwi, shredded coconut (optional)
Instructions:
1. Blend Spirulina, banana, kiwi, honey, almond milk, and vanilla extract in a high-speed blender until smooth.
2. Pour the mixture into a bowl.
3. Top with pumpkin seeds, additional kiwi slices, and shredded coconut if desired.
Cooking Time: None! Simply blend and serve.
Alkaline lentil pancakes with tahini dressing
Nourish your body and soul with these wholesome, alkaline-friendly lentil pancakes, topped with a creamy tahini dressing.
Ingredients:
For the pancakes:
– 1 cup cooked green or brown lentils
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 2 large eggs
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
For the tahini dressing:
– 1/2 cup tahini
– 3 tablespoons lemon juice
– 1/4 cup water
– Salt to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a blender, combine lentils, almond flour, coconut sugar, eggs, salt, and baking soda. Blend until smooth.
3. Using a 1/4 cup measuring cup, scoop the batter onto the preheated skillet.
4. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry.
5. Flip and cook for an additional 1-2 minutes.
6. To make the tahini dressing, whisk together tahini, lemon juice, water, and salt.
7. Serve pancakes warm with a dollop of tahini dressing.
Cooking Time: 10-12 minutes (depending on pancake size)
Roasted root vegetable hash with fresh herbs
Roasted Root Vegetable Hash with Fresh Herbs: A flavorful and vibrant side dish perfect for any occasion!
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large carrot, peeled and grated
– 1 large parsnip, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh herbs: chives, parsley, or thyme (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes, carrot, and parsnip with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, or until tender and caramelized, stirring occasionally.
4. Remove from oven and stir in fresh herbs, if using.
5. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 25-30 minutes
Tips:
– Use any combination of root vegetables you like or have on hand.
– Adjust cooking time based on vegetable size and tenderness.
– Fresh herbs add a bright, aromatic flavor; omit or substitute with dried herbs for a different effect.
Alkaline coconut yogurt with granola and figs
This Alkaline Coconut Yogurt with Granola and Figs is the perfect treat to satisfy your cravings while nourishing your body. With the creamy texture of coconut yogurt, the crunch of homemade granola, and the natural sweetness of figs, this snack is a game-changer.
Ingredients:
• 1 can full-fat coconut milk
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1/4 cup homemade granola (see recipe below)
• 1/4 cup chopped dried figs
• Optional: 1-2 tablespoons honey or maple syrup (for added sweetness)
Homemade Granola Recipe:
• 2 cups rolled oats
• 1/2 cup chopped almonds
• 1/4 cup chia seeds
• 1/4 cup shredded coconut
• 1 tablespoon honey
• Pinch of salt
Instructions:
1. Open the can of coconut milk and scoop out the thick cream that has risen to the top.
2. In a bowl, combine the coconut cream, lemon juice, and sea salt. Mix until smooth and creamy.
3. Spoon the coconut yogurt into individual serving cups or a large serving dish.
4. Top with homemade granola, chopped dried figs, and a drizzle of honey or maple syrup (if using).
5. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None! Simply assemble and refrigerate until ready to serve.
Steamed greens with lemon and sesame seeds
Brighten up your plate with this simple yet flavorful recipe that brings out the best in your favorite greens. This dish is perfect for a quick weeknight dinner or as a side to complement your favorite entrees.
Ingredients:
– 1 bunch of fresh greens (such as kale, collard greens, or Swiss chard)
– 2 tablespoons of unsalted butter
– 2 cloves of garlic, minced
– 2 tablespoons of freshly squeezed lemon juice
– 1/4 cup of sesame seeds
– Salt and pepper to taste
Instructions:
1. Rinse the greens and remove any stems. Cut them into bite-sized pieces.
2. In a large pot with a steamer basket, bring 2 inches of water to a boil.
3. Add the butter, garlic, and lemon juice to the boiling water.
4. Place the green pieces in the steamer basket and cover with a lid.
5. Steam for 3-5 minutes or until the greens are tender but still crisp.
6. Sprinkle sesame seeds over the greens and season with salt and pepper to taste.
7. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 3-5 minutes
Alkaline amaranth porridge with cinnamon and walnuts
Start your day with a bowl of warm, comforting porridge packed with nutrients from amaranth, cinnamon, and walnuts. This recipe is a great way to boost your energy levels and support overall health.
Ingredients:
– 1 cup amaranth grain
– 2 cups water or alkaline water
– 1/4 teaspoon ground cinnamon
– 1 tablespoon chopped walnuts
– Pinch of salt (optional)
Instructions:
1. Rinse the amaranth grain and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the amaranth again, then place it in a medium saucepan with 2 cups of water or alkaline water.
3. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, stirring occasionally, until the porridge has thickened slightly.
4. Add cinnamon, walnuts, and salt (if using). Stir well.
5. Serve warm, garnished with additional chopped walnuts if desired.
Cooking Time: 20-25 minutes
Zucchini noodles with avocado pesto
Transform zucchinis into a delicious noodle substitute and pair it with a rich and creamy avocado pesto for a healthy and flavorful meal. This recipe is perfect for warm weather, as it’s light, refreshing, and packed with nutrients.
Ingredients:
– 2 medium-sized zucchinis
– 1 ripe avocado
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat a spiralizer or use a vegetable peeler to create zucchini noodles.
2. In a blender or food processor, combine avocado, Parmesan cheese, olive oil, garlic, salt, and pepper. Blend until smooth.
3. Toss the zucchini noodles with the avocado pesto sauce. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 10-15 minutes
Alkaline sunflower seed bread with flax eggs
This recipe yields a deliciously moist and nutritious bread that’s perfect for a healthy breakfast or snack. Made with sunflower seeds, flax eggs, and alkaline ingredients, this bread is not only tasty but also packed with nutrients.
Ingredients:
– 1 cup sunflower seeds
– 2 cups alkaline flour (such as Bob’s Red Mill)
– 1/4 cup flaxseed meal
– 2 tablespoons apple cider vinegar
– 1 teaspoon sea salt
– 2 flax eggs*
– 1 tablespoon honey or maple syrup (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix sunflower seeds, alkaline flour, and flaxseed meal in a large bowl.
3. In a separate bowl, whisk together apple cider vinegar, sea salt, and flax eggs until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Transfer the mixture to a loaf pan greased with coconut oil or parchment paper.
6. Bake for 45-50 minutes or until a toothpick comes out clean.
Note: *To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until thickened.
Berry and almond butter smoothie with maca powder
Boost your energy and vitality with this refreshing berry smoothie packed with the nourishing power of maca powder, almond butter, and mixed berries. This recipe is a perfect blend of sweet and tangy flavors that will keep you going all day long.
Ingredients:
– 1 cup frozen mixed berries (blueberries, strawberries, raspberries)
– 2 tablespoons almond butter
– 1 tablespoon maca powder
– 1/2 banana, sliced
– 1/2 cup unsweetened almond milk
– Ice cubes (as needed)
Instructions:
1. Combine the frozen mixed berries, almond butter, and maca powder in a blender.
2. Add the sliced banana and unsweetened almond milk.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust sweetness or consistency with ice cubes if desired.
Cooking Time: 2-3 minutes
Alkaline cucumber and mint detox juice
Reboot your body with this refreshing and rejuvenating alkaline juice, packed with nutrients from cucumbers, mint, and lemon. This recipe helps to flush out toxins and support overall well-being.
Ingredients:
– 2 large cucumbers
– 1/4 cup fresh mint leaves
– 1/2 lemon, peeled
– 1/2 inch piece of ginger, peeled
– 1 tablespoon apple cider vinegar (optional)
Instructions:
1. Rinse the cucumbers and mint leaves with cold water.
2. Add all ingredients to a juicer or blender.
3. Juice or blend until smooth.
4. Strain the mixture through a fine-mesh sieve into a large bowl.
5. Discard the pulp and seeds.
Cooking Time: None
Tips:
– Drink immediately for maximum benefits.
– Adjust the amount of mint to your taste.
– Add a pinch of Himalayan pink salt for enhanced detoxification (optional).
Enjoy your revitalizing Alkaline Cucumber and Mint Detox Juice!
Roasted eggplant and tahini breakfast bowl
Start your day with a flavorful and nutritious bowl that combines the richness of roasted eggplant with the creaminess of tahini. This recipe is perfect for a quick and easy breakfast or brunch.
Ingredients:
– 2 medium eggplants
– 1/4 cup tahini
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or dill) for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplant halves and sprinkle with garlic, salt, and pepper.
4. Roast the eggplant for 30-40 minutes, or until tender and slightly caramelized.
5. In a small bowl, whisk together tahini and a pinch of salt.
6. To assemble the bowls, place a roasted eggplant half on each plate, top with a spoonful of tahini sauce, and garnish with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes (roasting time only)
Summary
Get energized with these refreshing alkaline breakfast recipes! Start your day with a nutrient-packed smoothie featuring spinach and avocado, or indulge in quinoa porridge with almond milk and berries. Other options include buckwheat pancakes with maple syrup, chia seed pudding with coconut milk and hemp seeds, and tofu scramble with turmeric and veggies. These recipes use natural ingredients like sweet potatoes, avocados, and sprouted grains to create delicious and healthy meals that will keep you going all morning.
