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Meal Planning

My Top 11 Easy Breakfasts for Busy Mornings

August 18, 2021

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

  • ½ cup mixed frozen berries
  • 2 teaspoons chia seeds
  • 2 teaspoons natural peanut butter
  • 1 whole grain bread of choice toasted

Step 1

Microwave berries in a medium microwave-safe bowl for 30 seconds; stir and microwave 30 seconds more. Stir in chia seeds.

Step 2

Spread peanut butter on the toast. Top with the berry-chia mixture.

Two: Spinach and Egg Scramble

  • 1 teaspoon olive oil
  •  ½ cups baby spinach
  • 2 large eggs, lightly beaten
  • Pinch of salt
  • Pinch of ground pepper
  • 1 slice whole-grain bread, toasted
  • ½ cup fresh raspberries

Step 1

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

  • ¼ avocado
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon garlic powder
  • 1 slice whole-grain bread of choice, toasted
  • 1 large egg, fried or boiled (pan fried is faster!)
  • 1 teaspoon Sriracha (Optional)
  • 1 tablespoon shallot (green onion or scallion), sliced (Optional)

Step 1

Combine avocado, pepper and garlic powder in a small bowl and gently mash.

Step 2

Top toast with the avocado mixture and fried egg. Garnish with Sriracha and scallion, if desired.

Four: Peanut Butter Banana Cinnamon Toast

  • 1 thick slice of whole grain sourdough, toasted
  • 1 tablespoon peanut butter
  • 1 small banana, sliced
  • Cinnamon to taste

Step 1

Spread toast with peanut butter and top with banana slices. Sprinkle with cinnamon to taste.

Five: Mediterranean open toasty

  • 1 slice of thick cut whole grain sourdough, toasted
  • 1 medium tomato, sliced (or a few cherry tomatoes or sun-dried tomatoes)
  • 1 tablespoon sliced olives
  • 2 tablespoons shredded mozzarella cheese or 1 heaped tbsp. goat’s cheese or, full fat ricotta, or cottage cheese
  • ⅛ teaspoon dried oregano

Step 1

Preheat grill on high.

Step 2

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

  • 1 cup mixed salad greens
  • 1 teaspoon red-wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • Pinch of salt
  • Pinch of pepper
  • 2 slices whole grain bread, toasted
  • ¼ cup plain hummus
  • ¼ cup alfalfa sprouts
  • ¼ avocado, sliced
  • 2 teaspoons unsalted sunflower seeds

Step 1

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

  • 1/3 cup rolled oats (not steal cut!)
  • 2/3 - 1 cup oat milk
  • 1 tablespoon flaxseed meal
  • 1 grated apple or pear
  • Dash of ground cinnamon
  • Pinch of salt
  • A handful of fresh or frozen berries to top
  • 1 tablespoon chopped unsalted dry-roasted cashews

Step 1

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.

Step 2

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

  • 2 tablespoons whole-milk plain Greek yogurt
  • ½ whole-grain pita (or whole-grain wrap)
  • ¼ cup baby spinach or rocket
  • 2 tablespoons halved cherry tomatoes
  • 1 large egg, poached
  • 3 pitted Kalamata olives, chopped
  • 1 tablespoon crumbled feta cheese
  • ¼ teaspoon za'atar (optional)

Step 1

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

  • 2 slices of wholegrain toast
  • A few strawberries sliced
  • A drizzle of maple syrup
  • 1 tbsp. goat cheese

Step 1

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

  • 2 large eggs
  • 1 teaspoon extra-virgin olive oil
  • 1 cup spinach
  • 2 tablespoons shredded cheese or 1 tbsp. goats’ cheese, or cottage cheese
  • 1 teaspoon chopped fresh dill

Step 1

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.

Step 2

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

  • 1 tablespoons pesto
  • 1 tablespoon plus 1 tsp. extra-virgin olive oil, divided
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 cups salad greens
  • Seed crackers broken into large pieces
  • ½ cup canned red kidney beans, rinsed
  • ¼ avocado, sliced
  • 1 large egg

Step 1

Whisk pesto, 1 Tbsp. oil, and coriander in a small bowl. Toss half the mixture with greens in a shallow dinner bowl.

Step 2

Layer seeded crackers, beans, and avocado atop the salad.

Step 3

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.

Step 4

Serve the egg on the salad.


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