9 Easy No-Cook Breakfast Ideas to Beat the Heat from News9live

9 No-Cook Breakfast Ideas Perfect for Summer

When the temperature rises, the last thing you want to do is to turn on the stove to make breakfast. But that doesn't mean you have to compromise on taste or nutrition. Here are some easy and delicious no-cook breakfast ideas that will keep you cool and energized all summer long:

1. Mango Yogurt Smoothie

Blend ripe mangoes with yogurt and a touch of honey for a refreshing and creamy smoothie.

2. Avocado Toast with Cherry Tomatoes

Spread mashed avocado on whole-grain bread, and top with salt, pepper, and cherry tomatoes for a hearty and filling breakfast.

3. Rice Yogurt Bowl with Grated Vegetables

Combine cooked rice with yogurt, and top with grated cucumber and carrots for a cool and savory breakfast dish.

4. Overnight Oats with Fresh Fruits and Nuts

Soak oats in milk overnight, and add fresh fruits and nuts in the morning for a nutritious and customizable breakfast.

5. Chaat Masala Fruit Salad

Chop a variety of seasonal fruits and toss with a squeeze of lime and a sprinkle of chaat masala for a tangy and spicy breakfast salad.

6. Sprouted Green Gram Salad

Mix sprouted green gram with onions, tomatoes, and lemon juice for a protein-packed and refreshing start to your day.

7. Banana and Yogurt Parfait

Layer yogurt with sliced bananas and a drizzle of honey for a quick and delicious breakfast parfait.

8. Mint and Cucumber Sandwich

Spread mint chutney on bread slices, and fill with thinly sliced cucumbers for a cooling and flavorful no-cook snack.

9. Iced Coffee with Milk and Sugar

Blend cold milk with instant coffee, ice cubes, and sugar for a refreshing and sweet morning beverage.

Chef Varun's Dinner Menu at Cannes

This is an exclusive recipe of Chef Varun's dinner menu at the Cannes Film Festival. Impress your guests with this exquisite dish:

Ingredients:

• 6 large scallops, cleaned and patted dry
• 1/2 cup cooked quinoa
• 1/2 cup edamame beans, shelled
• 1/4 cup pomegranate seeds
• 1/4 cup cucumber, diced
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Directions:

1. Heat a large pan over high heat. Add one tablespoon of olive oil and sear the scallops for about two minutes on each side until golden brown. Set aside.
2. In a large bowl, mix the cooked quinoa, edamame beans, pomegranate seeds, and diced cucumber.
3. Make the dressing by whisking together the remaining olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper.
4. Add the dressing to the bowl and toss well to combine.
5. Arrange the scallops on top of the quinoa salad and serve immediately.

Originally Post From https://www.news9live.com/web-stories/lifestyle/9-easy-no-cook-breakfast-ideas-perfect-for-summer

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