Light but filling breakfast recipes for weight loss

There's an old saying: eat your breakfast like a king; lunch like a prince; dinner like a pauper, but this does not mean you start your day with a feast. As important as it is to eat a light dinner, it is as crucial to start your day on a light note. That said, you should ensure that you have a nutritious and a filling breakfast that keeps you fuller for a longer period of time.

Below are some of the most light, most wholesome breakfasts you can try.

Also read: Weight loss: How to make your own vegetarian protein powder at home (recipe inside)

In a glass jar, combine healthy oats, chia seeds. Then add some Greek yogurt and vanilla extract. Next, add some sweetener and milk. Mix the ingredients together until all the clumps are removed. Seal and cover with a lid and refrigerate it for at least 2 hours or overnight. Next morning, dig in with a spoon. You can also add some nuts and fruits to it for flavour.

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Beat your eggs and leave aside. Meanwhile, heat oil in a pan and add onions. Cook until light brown and add tomatoes. Saute and add green chillies, ginger-garlic paste. Mix well and add beans, peas, carrots, mushrooms, broccoli and spring onions. Stir for two minutes. Add all the spices and salt for taste. Keep the vegetables aside. Heat another pain, add butter and pour the beaten eggs and prepare omelette. Flip the omelette and spread the cooked vegetables on one half. Cover with the other half and flip again. Your eggs omelette with vegetables is ready.

Rinse and soak a cup of moong dal in water for 2-3 hours. Drain and add to the blender. Add chilli, ginger and cumin and blend again to form a smooth paste. Add turmeric, coriander, hing and salt to the paste. Mix well and form a thick batter with a flowing consistency while adding water. Pour a ladle of batter onto a hot tawa and spread gently. Sprinkle some olive oil over the cheela. Cover and let it cook on medium flame. Flip the cheela to cook on both sides. Serve with mint chutney.

In a large bowl, combine whole wheat multigrain flour and knead with water into a semi-soft dough. Let it rest. Meanwhile, steam or boil vegetables until soft. Mash all the veggies and ensure there are chunks left. Add some spices and ginger, garlic paste to amplify the flavour. Divide the dough into medium sized balls. Add in the vegetable filling and roll out each portion.

Heat a tawa and transfer the paratha to the tawa. Drizzle some ghee or oil and spread on the parantha. Cook on both sides until golden or light brown. Once done, serve with pickle and yogurt.

In a glass jar, add milk, yogurt, chia seeds, maple syrup and salt. Whisk it together and let the chia seeds soak for 30 minutes. Cover and refrigerate overnight. The next day, your chia pudding should be thick and creamy. Your pudding is ready to eat. You can top it up with some fresh fruits.