Breakfast Recipes

Boiled Eggs with toast

• 2 eggs
• ½ avocado
• 2 pieces of bread
• Salt & Pepper

Bring a saucepan of water to the boil, place the eggs in the saucepan and simmer the eggs for 5 minutes. Toast the bread and spread the avocado on top. Season with salt and pepper. Blueberry Smoothie

• 2 cups of frozen or fresh blueberries
• 1 banana
• 150gms of natural yoghurt
• 1 tsp of linseed meal
• 150mL of the milk of your choice
• 1 serve of protein powder (optional)

Combine all the ingredients into a high speed blender. Blend until smooth and creamy. Serve.

Fresh Fruit and yoghurt

• 1 banana
• ½ cup of strawberries
• 1 piece of low GI fruit (see list)
• 100gms of yoghurt
• 1 tbsp of chopped almonds 

Hearty Breakfast

• 2 large field mushrooms
• 1 tomato
• 50gms of feta
• 1 clove of garlic, crushed
• 1 piece of toast
• 1 tsp olive oil
• Salt & Pepper

Put one tsp of olive oil and garlic into a frying pan on medium heat. Add the mushrooms, cook, for about 5 minutes. Increase the heat of the pan to medium-high, add the tomatoes and cook for 3-4 minutes. 

Sprinkle the feta over the mushrooms and serve it with a slice of toast and tomato. Season with sea salt and freshly ground black pepper.

Porridge

• ½ cup of oats
• 1 ½ cup of water 
• ½ cup of your choice of milk 
• A pinch of cinnamon 
• 1 tsp of ground linseed 
• 1 banana sliced 

Combine the oats, cinnamon, water and your choice of milk. Cook for about 15 minutes over a low – medium heat until porridge is thick and creamy. Add a little extra water or milk if needed. Spoon porridge into a serving bowl and top with linseed and sliced banana.