Sirtfood Breakfast Recipes: Delicious and Nutritious Options

This article contains 6 delicious Sirtfood breakfast recipes. Try them and share your thoughts with us in the comments.

6 Sirtfood Breakfast Recipes

Let’s face it. The Sirt: Adele’s results on the diet surprised us all when we s

We all immediately started researching the diet and learning more about it. Some of us may have even begun to try it ourselves. But what about the recipes for the Sirtfood diet?

So, are there any recipes compatible with the Sirtfood diet but 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, 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 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 to the parsley juicer. Add the kale and rerun it.

We will squeeze the juice from all the ingredients one by one. For this reason, add celery sticks, arugula, lemon juice and matcha powder and run the machine separately for each.

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, red onions, and buckwheat are quick to make and taste great. This recipe is also ideal for those on a gluten-free diet and is entirely 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 prepare the dish by preheating a deep and wide saucepan.
Heat olive oil in a sufficiently preheated saucepan. Add the onion, reduce the heat, close the saucepan lid, and cook for 5 minutes, until it softens.
Add the crushed garlic, ginger, and chili 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 the heat. Mix everything in the saucepan. Close the lid, reduce the heat, and cook for 20 more minutes, stirring occasionally. If the ingredients stick together, add a little more water.
Then, add the kale 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 add. For example, if you use spinach instead of kale, cook it for 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 want 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. 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.

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 arugula1 small red onion

2 sprigs of scallions

2 cloves of garlic

1 pinch of parsley

1 lemon

4 walnuts

Recipe

Chop the arugula, separating the ends into rings. Place the rings in a salad bowl. 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:

Add your sliced salmon, capers, arugula, and parsley, and stir gently.

Step 3:

Add olive oil to a nonstick pan and heat until hot but not smoking.

Tip: Ensure not to burn the oil; otherwise, it will quickly burn the eggs. 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, use the spatula to fold the omelet in half and serve it with our favorite cup of coffee.