Nutritious breakfast recipe

Option 1

Monday: 3 bottles of milk (227 ml each), add 90 grams of cereal, bread with strawberry jam and cheese (bread 200 grams, 50 grams of strawberry jam, 3 slices of cheese (30 grams))

Tuesday: 3 bottles of milk, 3 flower rolls (50 grams each), 3 cakes (25 grams each), 1 pear (150g)

Wednesday: 3 bottles of yogurt (600g), 3 egg pancakes (each containing 25g of eggs and 75g of wheat flour), 1 big apple (150g)

Thursday: 3 bottles of milk (227ml each) plus 90g of cereals, 3 meat buns (50g each), 3 bananas (300g)

Friday: 3 milk Bottle, 3 sandwich breads (each contains two 50g slices of bread, 2 sheets of lettuce 50g, 20g chicken breast), 3 pancakes (50g each), 3 oranges (150g)

Saturday: rice porridge (100 grams of japonica rice), 3 fried eggs (120 grams), 3 siomai (75 grams), 3 vegetable buns (150 grams), 3 bottles of yogurt (600 grams)

Sunday: 3 bottles of milk (227ml each) plus 90g of cereals, 75g of ham sausage, 3 breakfast breads (50g each), 3 bananas (300g)

1. Eating breakfast right after getting up is prone to indigestion. It is generally better to eat breakfast 20 to 30 minutes after getting up.

2. For people who have the habit of getting up early, it is better to have breakfast after 7 o'clock.

3. Don’t eat too fast just because you are in a hurry, so as not to damage your digestive system.

4. Breakfast should also be at a fixed time, otherwise it will affect digestion and absorption.

5. The food eaten after breakfast cannot replace breakfast, so skipping breakfast and relying on extra meals is unscientific.

6. Parents' role models are very important. Only when parents take the lead in eating nutritious and healthy breakfasts can children develop good breakfast habits.

Healthy Breakfast Plan 2

Week 1: Bread (cake) jam (butter) poached eggs, milk, coriander, carrot and tofu shreds.

Week 2: Black noodle pastry (shaobing), deep-fried dough sticks, wontons, soybeans and broad beans mixed with garlic paste.

Week 3: Hot cakes, Songhua (ham), soy milk (milk), shredded shrimp and white radish.

Week 4: Hanamaki, pork floss, fried peanuts, tofu brain (steamed rice crust), almonds, dried shrimps and celery.

Week 5: Fried steamed buns, boiled nuts, egg noodles, and spicy and sour cabbage.

Week 6: Pancakes, braised dried tofu, millet porridge, kale and soybeans.

Sunday: Three fresh fried rice, egg soup (soy milk), sweet and sour cabbage.