In this article, you will find 6 delicious Sirtfood breakfast recipes. Give these recipes a try and share your thoughts with us in the comments.
6 Sirtfood Breakfast Recipes
Let’s face it. The Sirtfood diet surprised us all when we saw the results Adele had with it.
We all immediately started researching the diet and trying to learn more about it. Some of us may have even started to try it ourselves. But what about the recipes for the Sirtfood diet?
Many of us are indeed stuck in this regard. Are there recipes that are compatible with the Sirtfood diet that are also delicious and easy to make?
The answer is “yes.” Here are some recipes you can make at home.
Sirtfood Breakfast Recipes
Sirtfood breakfast recipes – 5 delicious Sirtfood breakfast recipes
Menu 1
Sirtfood Breakfast with Omelette (1 Serving)
Nutritional Facts (Per Serving)
Calories: 404
Net Carb: 27g
Total Fat: 25g
Protein: 17g
This is like the classic, filling and nutritious breakfast we have on Sunday mornings. It keeps you full until the afternoon.
Ingredients
1 teaspoon of olive oil
2 eggs
1 cup of baby spinach
2 walnuts
1 portion of the parsley-arugula mix
1 slice of buckwheat bread
Recipe
Spinach omelet recipe
- Start by preheating your pan. While it is preheating, break 2 eggs in a bowl, add the spinach to it and whisk. Add this egg mixture to the pan and voila!
- To continue preparation, place the green mix, walnuts and bread on the side on a large plate. Here is your sirtfood diet breakfast ready
Menu 2
Green Sirtfood Juice (1 Serving)
Nutritional Facts (Per Serving)
Calories: 257
Net Carb: 64g
Total Fat: 1g
Protein: 5g
This juice is compatible with the Sirtfood diet and it has benefits such as smoothing your skin and speeding up your metabolism.
Ingredients
0.06 pounds (30 grams) of arugula
0.16 pounds (75 grams) of kale
1 tablespoon of parsley
0.33 pounds (150 grams) of celery sticks
2 medium-sized apples
Juice of a lemon
1 tablespoon of matcha powder
Recipe
Sirtfood breakfast recipes – Green juice recipe
Add the apple to the juicer. Add parsley on it and run the juicer. Add the kale and run it again.
We will squeeze the juice from all the ingredients one by one. For this reason, add celery sticks, arugula, lemon juice and matcha powder in order and run the machine separately for each one.
Menu 3
Kale and Red Onion with Buckwheat (3 Servings)
Nutritional Facts (Per Serving)
Calories: 553
Net Carb: 40g
Total Fat: 40g
Protein: 17g
Here is another incredibly delicious and nutritious recipe. Kale and red onions with buckwheat are quick to make and taste great. In addition to being ideal for those on a gluten-free diet, it is completely vegan.
Ingredients
1 cup of buckwheat
1 deseeded chili
1 cup of red lentils
2 teaspoons garam masala
2 cups of coconut milk
3 1/3 kale or spinach
1 tablespoon olive oil
1 small red onion
3 garlic cloves
2 teaspoons turmeric
1 cup of water
Ginger
Recipe
Buckwheat with kale recipe
- You can start by bringing the ingredients into the form you can use. Chop the onions and set them aside. Crush 3 garlic cloves. Grate the ginger. Finely chop the chili and start preparing the dish by preheating a deep and wide saucepan.
- Take olive oil in a sufficiently preheated saucepan and heat it. Add the onion, reduce the heat, close the lid of the saucepan and cook for 5 minutes until it softens.
- Add the crushed garlic, ginger and chili in order and continue cooking. Then immediately add the turmeric. Add garam masala and some water as well. Cook for 1 more minute. Continue cooking by adding red lentils, coconut milk and 1 cup of water.
- Raise heat. Mix everything in the saucepan. Close the lid, reduce the heat and cook for 20 more minutes. Stir occasionally. Feel free to add a little more water if the ingredients stick together.
- Then add the kale and mix and close the lid again. Let it cook for another 5 minutes. At that point, the cooking time will vary depending on the vegetable you will add. For example, if you use spinach instead of kale, cook it for a maximum of 3 minutes.
- Now get another saucepan. A medium-sized one is ideal. Put the buckwheat in it and add plenty of boiling water. Bring the water to a boil again and cook for another 10 minutes. If you like it harder, you can reduce this time. If you like softer, there is no harm in cooking more. Strain them after they are cooked as you wish. Put them on a plate. Put the kale mixture on the other side of the plate and serve.
Menu 4
Boiled Egg Salad (Afise)
Nutritional Facts (1 Serving)
Calories: 223
Net Carb: 7g
Total Fat: 19g
Protein: 7g
You won’t believe the flavor of this recipe. Furthermore, thanks to its filling effect, you will even forget that you are on a diet. Honestly, this is our favorite of the 4 recipes.
Ingredients
1 hard-boiled egg
1 small red onion
1 pinch of parsley
1 tablespoon of olive oil
5 drops of lemon
Salt, cumin, paprika to taste
Recipe
Egg salad recipe
Boil the egg, peel it and cut it into large cubes.
Put it on the salad plate.
Chop the onions into rings and add them.
Add the chopped parsley.
Then drizzle olive oil over it. Add the 5 drops of lemon. Too much lemon will spoil the taste of this dish. Add salt and spices and mix gently.
Watch Sirtfood Egg Salad Recipe Video
Menu 5
Salad with Arugula (1 Serving)
Sirtfood breakfast recipes – Arugula salad recipe
Nutritional Facts (Per Serving)
Calories: 115
Net Carb: 17g
Total Fat: 6g
Protein: 4g
Now you have a salad that you can prepare instantly. Choose it at the start of the day and stay energetic until the middle of the day
Ingredients
1 bunch of arugula
1 small red onion
2 sprigs of scallions
2 cloves of garlic
1 pinch of parsley
1 lemon
4 walnuts
Recipe
Chop the arugula. Chop the red onions into rings. Put them in a salad bowl. Then add the crushed garlic and finely chopped parsley.
Squeeze the juice of the lemon, add it to the salad and mix well. Garnish with 4 finely chopped walnuts.
Menu 6
Smoked Salmon Omelette
Sirtfood breakfast recipes – Smoked salmon omelet
Nutritional Information
Calories: 298
Carbs: 0 g
Net Carbs: 0 g
Protein: 20 g
Ingredients
2 large organic eggs
5 slices of smoked salmon
1 tbsp capers
2 cups arugula – chopped
1 tsp parsley – chopped
1 tbsp olive oil
Preparation: 1 serving
Step 1:
Crack your eggs in a small bowl and whisk them well.
Step 2:
Continue by adding your sliced salmon, capers, arugula and parsley and stir gently.
Step 3:
In a nonstick pan, add your olive oil and heat until hot but not smoking.
Tip: Ensure not to burn the oil; otherwise, it will burn the eggs rather quickly. The process of making an omelet should be slow.
Step 4:
Add your egg mixture and using a spatula, spread the mixture until the pan is covered and even. Lower your heat and allow the omelet to cook through.
Tip: Use your spatula to lift the edges of the omelet and let the egg mixture on the top fill the gap until it’s all gone. This will make a fuller omelet.
Step 5:
Once cooked through, use the spatula to fold the omelet in half and serve it along with our favorite cup of coffee.
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