You know what they say, Breakfast is the most important meal of the day! So, make sure you fuel up. Some carbs, proteins, and good/healthy fats sourced from plants, nuts, grains, and seeds. If you think you don’t have time for breakfast, some regular favourites in my house, quick & easy to prepare in the morning, or the night before include:
- Scrambled Eggs on Multigrain Muffin:
Whisk 2 eggs and add Chives (fresh or dried). Spray cooking oil in a small frypan and heat on low heat. Add the whisked eggs, leave for a few seconds until you see the bottom is starting to set. Use a wooden spoon to stir the eggs, scraping the sides and bottom as you go. This is ready in a minute or so, depending how set you like your eggs. Serve on a toasted Multigrain muffin with your favourite topping/sauce- Kewpie Sriracha Mayonnaise is mine, high calorie, but a small swirl will do it! Or make your own with reduced fat mayo and Sriracha sauce. Another tastee option is a drizzle of Balsamic Glaze!
- Apple & Raspberry Brekkee Pot:
Puree one punnet of raspberries and put through a sieve to remove seeds. Stir it through with a dessert spoon and scrape the bottom of the sieve. Peel, core, and slice 2 red apples into chunks, place in a small saucepan with 1/3 cup of water. Heat on low heat until the fruit softens – keep an eye on the water level, topping it up with a little boiling water if necessary. When done, blend it in a small food processor or mash it up with a fork. Add a pinch of Sweetener to taste – if you use a sweet apple like a Delicious or Gala, I find it is sweet enough. Evenly distribute into 4 single serve pots or dessert glasses and place in the fridge until cooled – do this the night before if possible. Or cheat and use puree cups, available at the supermarkets in the tinned fruit aisle. Top with 80g of Vanilla Greek Yoghurt mixed with ½ tsp ground Cinnamon. Add Omega-3 by stirring in a teaspoon of Chia seeds! Sprinkle your favourite Granola on top – I like Natural Valley Oats & Honey muesli bars (they come with two mini bars in each pack). Crush one mini bar per serve and scatter on top of your pot. Add Sunflower & Pumpkin Seeds if desired.
- Vegemite & Avo on Toast:
Smash ½ Avocado with a squeeze of Lime juice. Spread Vegemite on your grainy toast or muffin and top with smashed Avo. Sprinkle with salt and pepper if desired.
- Almond Porridge:
My niece (who is a ‘sometimes’ vegan got me onto this! Make porridge as per instructions but use Almond Milk. Mix in 1 tsp 100% Natural Almond Butter (such as Mayvers or 99th Monkey), ½ tsp cinnamon, 1 sliced or mashed small banana (approx 13cm). Add additional Almond Milk if required. A tastee, healthy breakfast that will keep you satiated for hours!
- Grown-Up Bacon & Cheese Toastee (a ‘weekend treat’ breakfast):
Bake slices of Pancetta (2 per toastee), to your liking in an air fryer or oven at 180oC. I do mine for 10 mins each side until they’re nice and crispy! Take 2 slices of Brioche bread, thinly butter the inside of the bread, placing the buttered sides together. top with 2 slices of crispy Pancetta and 3 slices of Mersey Valley Classic Cheese. Lift the top piece of bread with the filling on top into a fry pan on low heat and place the other slice of bread on top, butter side up. Leave toast for 1-2 minutes, then flip. Press down on top with an egg flipper for a minute or two until other side is browned and the cheese has melted. Enjoy!
