I am always asked what I eat for breakfast. Breakfast does seem to be the meal that is either skipped all together (please don't) or is highly refined and undernourishing, leaving many thinking about food (hunger cue!) all day long..(yes that's right even after lunch will quite possible still feel hungry for the remainder of the day)
Well here you go....You've hit the jackpot! This is a sneaky insider into some of the easy meal options I provide (Clients, I have new ones coming for you promise!).
Enjoy eating so dang well whilst making your mornings easy & your days complete xx
Oh and if you want to know more on why I don't recommend you skip breakfast, head to my blog post 'Breakfast 101'.
One: Peanut Butter ’Jelly’ Toast
Microwave berries in a medium microwave-safe bowl for 30 seconds; stir and microwave 30 seconds more. Stir in chia seeds.
Spread peanut butter on the toast. Top with the berry-chia mixture.
Two: Spinach and Egg Scramble
Heat oil in a small non-stick pan over medium-high heat. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate. Wipe the pan clean, place over medium heat and add eggs. Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes. Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.
Three: Avo Egg Toast
Combine avocado, pepper and garlic powder in a small bowl and gently mash.
Top toast with the avocado mixture and fried egg. Garnish with Sriracha and scallion, if desired.
Four: Peanut Butter Banana Cinnamon Toast
Spread toast with peanut butter and top with banana slices. Sprinkle with cinnamon to taste.
Five: Mediterranean open toasty
Preheat grill on high.
Lightly grill the underside of the sourdough (about 1min). Pull out and top with tomato slices, olives, cheese and oregano. Grill until the cheese is melted, about 2 minutes.
Six: More than smashed Avo
Toss greens with vinegar, oil, salt and pepper in a medium bowl. Spread each slice of toast with 2 tablespoons hummus. Top with sprouts, avocado and the greens and sprinkle with sunflower seeds.
Seven: Fully Satisfying Porridge
In a small pot on medium heat add the oats, oat milk, flaxseed meal, grated fruit, cinnamon and salt; bring to a gentle simmer over medium-low heat.
Continue to cook, stirring frequently, until the mixture has thickened, about 5 minutes. Remove from heat and top with fruit and cashews. Serve immediately.
Eight: Feta, Egg and Olive pita
Spread yogurt inside pita. Fill the pita with greens, tomatoes, poached egg, olives and feta. Sprinkle with za'atar.
Nine: Strawberry and goats’ cheese toasted sandwich
Preheat grill on high. Lightly spray each slice of bread with olive oil, then flip and create the sandwich, this so the oiled side is on the outside. Cook in the grill for 3-4 minutes each side.
Ten: Easy Greens Omelette
Whisk eggs in a small bowl. Heat oil in a small pan over medium-high heat, tilting to coat the pan. Pour in the eggs and immediately stir with a rubber spatula or fork for 5 to 10 seconds. Then push the cooked portions at the edge toward the centre, tilting the pan to allow uncooked egg to fill in around the edges. Continue to cook until almost set and the bottom is light golden, about 1-minute total.
Remove from heat and top half the omelette with spinach and Cheddar. Fold the other half over the filling. Slide the omelette onto a plate and sprinkle dill on top.
Eleven: Egg & Pesto Breakfast Salad
Whisk pesto, 1 Tbsp. oil, and coriander in a small bowl. Toss half the mixture with greens in a shallow dinner bowl.
Layer seeded crackers, beans, and avocado atop the salad.
Heat the remaining 1 tsp. oil in a small non-stock pan over medium-high heat. Add egg and fry until the white is completely cooked but the yolk is still slightly runny, about 2 minutes.
Serve the egg on the salad.