Healthy Make-Ahead Breakfast Ideas for the Week

In a mixing bowl, combine 360 grams of cottage cheese with 2 egg yolks, 1 tablespoon of poppy seeds, and 2-3 tablespoons of rice flour.

Mix the ingredients thoroughly until well combined. Form small pancakes from the mixture.

Heat a splash of coconut oil in a skillet and fry the pancakes over low heat, covering them to ensure even cooking.

In a bowl, mix 180 grams of cottage cheese with 1 egg and 60-70 grams of rice flour. Add 1 teaspoon of baking powder and salt to taste.

Knead the dough until smooth, then shape into bagels.

Brush the tops with egg yolk and sprinkle with seeds. Bake in the oven without thawing until golden.

To prepare the filling, mix 200 grams of cottage cheese with 1 egg (saving the yolk), 60-70 grams of rice flour, 1 teaspoon of baking powder, 150 grams of sour cream, and 1 tablespoon of starch.

Form cheesecakes and add the filling made of sour cream and starch in the center, topped with fresh berries.

Bake together in the oven just like the bagels.

Use the same dough as for cheesecakes but prepare a double portion.

Form pizza bases and spread tomato paste on top. Add slices of turkey ham, pickles, and sprinkle with grated cheese.

Bake in the oven without thawing until the cheese is melted and bubbly.

Cut lavash into strips and layer your filling on each strip.

Roll them up to form envelopes, which can be vacuum-sealed immediately.

I usually fry them covered in a skillet, but they can also be baked for a crispy texture.

Whisk 3 eggs with 300 ml of milk. Add 60 grams of rice flour and 60 grams of whole wheat flour, mixing to form a batter.

Heat coconut oil in a pan and pour in the batter, cooking until golden on both sides.

For the filling, prepare a mixture of sautéed chicken fillet, mushrooms, greens, and cottage cheese, and then wrap it in each pancake.