Five healthy Breakfast options to try this Week
1. Vanilla & Peanut Butter Overnight Oats
Photo from Karen Koramshai
1 cup / 90g GF Jumbo Oats
1 cup / 250ml Oat or Almond Milk, unsweetened
1 heaped tsp Peanut Butter or Nut Butter of choice
1 scoop Vanilla Plant-based Protein powder (or use a natural flavour and add 1/2 tsp of vanilla extract)
I suggest freshly sliced banana, fresh berries, coconut yoghurt, some peanut butter and a dollop of my spiced berry jam for a PB&J effect!
In a bowl, combine the oats, milk and protein powder and mix well until fully combined. Stir through nut butter of choice, cover and pop this into the fridge overnight.
When you’re ready to serve, spoon into your favourite bowl and top with all your preferred toppings.
2.Braniac Fab Four Smoothie
Photo from Kelly LevequeThis powerful smoothie includes some of the most brain-healthy plant-based foods found in nature. Total Time 3 minutes
1 scoop vanilla Protein Powder
1 tablespoon extra virgin olive oil
1 tablespoon chia seeds
Small handful of spinach
Small handful of baby kale
1/4 cup blueberries
1-1/2 cups walnut milk
Place all ingredients into a high-powered blender. Blend to desired consistency.
3. Low Carb English Muffin
Photo from theblondefiles
1/4 cup almond flour
1 tbsp arrowroot flour (or coconut flour)
1 egg (can sub flax egg)
1 tsp coconut oil or ghee
1/4 tsp salt
1/8 tsp baking soda
Combine all ingredients and whisk until smooth
Add to ramekin or large mug
Microwave for 2 minutes
Slice, toast and slather with your favorite toppings!
4. Healthy Vegetarian Eggs Benedict
Photo from Shaynas Kitchen
2 tbsp olive oil plus more for plating
3 large handfuls spinach chopped
1/2 lemon juiced
Red pepper flakes to taste
2 slices gluten-free bread
1 small handful dill
1/4 cup fresh sprouts
In a skillet, add 1 tbsp olive oil to fry your eggs. I like my yolk a little runny with my white cooked through. To do this, I recommend heating the pan on medium, adding the eggs, reducing the heat to low and steaming them by covering the pan while cooking.
In a second skillet, add 1 tbsp olive oil and your spinach. Stir until sautéed and wilted. At the end, add the juice of half a lemon and crushed red pepper.
Toast your bread.
Once toasted, prepare your eggs benedict. Top the toast with the wilted spinach, dill, sprouts and fried eggs. Sprinkle with salt, pepper and crushed red pepper to taste. Finish with a drizzle of olive oil.
5.Coconut, Blueberry and Peanut Butter Overnight Oats
Photo from Sophie´s Healthy Kitchen
Overnight oats are a fabulous breakfast to prep the night before so you have something nutritious to wake up to that requires simply opening the fridge! And these flavours are just divine…
1 tbsp chia seeds
A pinch of cinnamon
250ml milk of choice (I used oat)
1 tbsp coconut yoghurt
1 tsp peanut butter
A handful of frozen blueberries
Place the oats in a bowl or jar and mix with the chia seeds and cinnamon.
Add in the milk, yoghurt and peanut butter and mix together.
Add the frozen blueberries last, mix gently and cover in the fridge overnight.
When ready to eat, gently warm some frozen blueberries in the microwave for the topping.
Add this on top of your bowl alongside the peanut butter, sliced banana and desiccated coconut and enjoy!