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. Some regular favourites in my house include:
- Grown-up Bacon & Cheese Toastee (a ‘weekend treat’ breakfast):
Bake slices of Pancetta (2 per toastee) until 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 (a quick melter). Lift the top piece of bread with the filling on top into a fry pan on lo heat and place the other slice of bread on top, butter side up. Leave toast for 1-2 minutes and flip over, press down on top with an egg flipper. Enjoy!
2. 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.
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3. Apple & Raspberry Brekkee Pot:
Peel, core, and slice 2 red apples into chunks and 1/3 cup of water. Heat on low heat until the fruit softens – keep on eye on the water evel, mash it up with a fork. Add a pinch of Sweetener to taste – if you use a sweet apple like a Delicious or Gala Apples, I find it is sweet enough. Evenly distribute into 2 single serve pots or dessert glasses and place in the fridge until cooled – do this the night before if possible. Or cheat and use a puree cups, available at the supermarkets in the tinned fruit aisle. Top with ½ small tub (80g) of Vanilla Greek Yoghurt mixed with ½ tsp Ground Cinnamon. Sprinkle your favourite Granola on top – I like Natural Valley Oats & Honey muesli bars (they come in twin packs – one bar for each serve) and crush one per serve to scatter on top.
4. Vegemite & Avo on Toast:
Smash ½ Avocado with a squeeze of Lime juice. Spread Vegemite on your wholegrain toast or muffin and top with smashed Avo. Sprinkle with salt and pepper and a few sprigs of rocket if desired.
. Banana & 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 Mavers or 99th Monkey), ½ tsp cinnamon, 1 sliced or mashed small banana (approx 13cm). Add additional Almond Milk if required. A tastee, healthee breakfast that will keep you satiated for hours!
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