Easy and super healthy breakfasts

It’s the new year and with that comes the new health goals. So, if one of your goals is around healthier eating, then we have some handy ideas for super healthy, super easy breakfasts. And if you’re already super healthy, these could be some new flavours for you to enjoy each morning to set you up properly for the day.

Chocolate banana smoothie

1 banana

1 tablespoon of cacao powder

1 tablespoon of LSA (a mix of ground linseed, sunflower seeds, and almonds)

1 tablespoon of almond butter

1 cup of a milk of your choice or coconut water

Put it all in the blender and blend!

If you don’t like milk of any kind, you can add coconut water and a tablespoon of your favourite yoghurt (dairy or dairy-free it doesn’t matter).

Quinoa porridge with nuts, banana, and dates

¼ or ½ cup of Quinoa (depending on how hungry you are)

½- 1 cup of water (depending on how much Quinoa you use)

Pinch of salt

1/3 – 2/3 milk of your choice

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1-2 tablespoons of your choice of nut

1 Medjool date finely chopped

1 banana

Soak Quinoa for 30 mins and then rinse under cold water.

Bring the water to the boil, add the salt and then add the quinoa, wait for the water to boil again, and place the lid on the saucepan. Reduce the heat and wait for the water to evaporate.

Take the lid off and add the milk, nuts, vanilla, cinnamon, date, and banana and stir well.

Cook for another 5-10 minutes or until thick and creamy and most of the liquid has absorbed. Keep an eye on it here and stir throughout.

Spoon into a serving bowl.

*This recipe is based on one from the 28 by Sam Wood Program

Chia pudding

This recipe is easy but should be prepared the night before.

2 tablespoons chia seeds

½ cup of milk of your choice

1 teaspoon of honey or rice malt syrup

Fruit to top

Pour all ingredients into a jar and shake well to mix. Let it settle for 2-3 mins and then mix it all again until there’s no clumping.

Cover the jar and store in the fridge overnight or for at least 2 hours.

Take it out of the fridge, top it with whatever fruit you’d like and enjoy

Zucchini, mushroom, and feta omelette

2 free-range eggs, lightly beaten

¼ zucchini thinly sliced

4 button mushrooms, thinly sliced

30g goats feta, crumbled

1 teaspoon butter

¼ avocado (optional)

Prepare the eggs and vegetables

Heat a saucepan and add the butter

Lightly fry the vegetables in the pan

Once the vegetables have softened, add the eggs and encourage it to cover the pan

Add the feta cheese

Then fold the egg over to create an omelette, cook it until there’s no runny egg left then put it on the plate

Serve with avocado

Avocado, feta, tomato, and poached egg on toast

½ avocado

30g goats feta

1 vine-ripened tomato, sliced or 5 cherry tomatoes

1-2 free-range egg

1-2 slices sourdough bread

Start by poaching your egg and toasting your bread

Once the toast is done, spread avocado on first, then crumble feta and add sliced tomato

Add the poached egg to the top once it’s cooked to your liking

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