Breakfast (Breaking the Fast)

Acai Bowl 

 
This bowl takes me back to Hawaii, the most incredible place on this planet! The ocean, people, food and scenery is sooo freaking unreal! 
Acai bowls are a great source of energy and a great way to get a ton of fruit into your diet! This is also toddler friendly (Bella is 15 months and loved every spoonful)


Ingredients:(Makes 1 bowl)

 

1 Frozen Banana

1/2 Beetroot (Steamed & Frozen)

Acai Powder (1 Tbsp)

1/2 Cup Nut Milk ( I used home made Almond Milk)

To dress: Kiwi, Date Balls, Ally's Kitchen Stories Granola, Peach & Coconut

 

Method:

 

Add all ingredients into your blender. You should have a very thick but spoon-able mixture. Spoon into your bowl and dress with your favourite toppings.

 

 

Berry Nice Pancakes

 

Makes a nice mini pisa stack of 5. These are FLIPPIN easy and FLIPPIN yum yum for your tum tum!

 

Ingredients

 

2 Bananas

1 Large Happy Organic Egg

Pinch of cinnammon & baking powder

Topping of Cocoyog. Cocoa Nibs, berries n pomegranate

 

Start by smashing your banana using the back of the fork (its always easier when you have nice ripe bananas) and your egg, cinnamon and baking powder. You should have a nice bumpy lumpy consistency.

 

Heat your pan up with a lil coconut oil on a medium heat. Drop your little beauties in and top with blueberries. Flip them over after a couple of minutes. Keep your berry nice pancakes warmed up in the oven whilst you flip your final batch.

 

A dollop of cocoyog, berries, cocoanibs and pomegranate to finish!

 

 

 

No Knead Nut Bread (Gluten, Sugar n Dairy Free)

 

This bread has the BEST crust that sort of snaps rather than crumbles with a crunchy centre!

Ingredients:

1 1/2 Cups Almond Flour (Blend in your whizzer for approx 2 minutes)
1/4 Cup Flaxmeal 
1/2 tsp baking powder
1/2 tsp Himalayan Sea Salt
1tsp Apple Cider Vinegar
1 tsp Manuka Honey
1/4 cup walnuts, hazelnuts, pumpkin seeds, sunflower seeds n sesame seeds (Pulse the walnuts and hazelnuts as you want to keep the crunch)
4 Happy Organic Farm Eggs
Handful of chopped dates (if you fancy a Schweeet kick)
Coconut oil to grease your loaf tin.

Method

In a bowl combine your almond flour, flax, salt and baking soda.

In a separate bowl whip your eggs for a couple of minutes until frothy.
Stir your Manuka into the eggs.

Mix your dry ingredients with your wet then add your crumbly nuts and seeds
Transfer your mix into a loaf tin (greased with coconut oil) and bake on 350 for 35 minutes. Try a good smear of avo on your bread when it's nice a warm! 

Chai Chia Oatmeal

 

I feel the best when I eat a high protein plant based diet!

Ingredients x1 Bowl

 

1/2 Cup of Oatmeal

1 Cup Homemade Cashew Milk (Recipe on Juices n Smoothies)

1 tbsp Chia Seeds

1 tbsp Cocoa Nibs

1 Chai Tea Bag (I used Tea Pigs)

1/2 Banana

A drizzle of Berries & Tahini

 

Method

 

Warm your cashew milk and soak your chai tea bag for approx 30 minutes. 

Pour your oatmeal into a pot add your infused cashew milk (T Bag is no longer needed) and stir for approximately 4 minutes on a low heat. Oatmeal should not have a stodgy consistency but more of a gloopey smooth texture. 

Pour into your bowl and drizzle with berries, cocoa nibs for a tangy crunch and a nicedollop of tahini.

 

Breakfast is officially the best meal of the day and will keep you going for hours- Promise!


 

Quinoa, Brazil Nut & Passion Fruit Porridge (Heaven in a Bowl)

 

If you haven't already tried quinoa, it is slightly chewy, soft, mild in flavour and can be pimped up with all sorts of nuts and berries! Nutritional nerds take note- quinoa is a complete protein and super rich in fibre, iron and magnesium.Do be aware that there are several different kinds of quinoa so their nutritional content may vary. 

 

Ingredients:

 

1 Cup Pre Made Quinoa (I usually make this the night before) I used 'Alter Eco Fair Trade Pearl Quinoa' sold in Whole Foods  (Click her for Deets)

3/4 Cup Homemade Brazil Nut Milk (You can use any nut milk and the method is exactly the same)

1 tsp Maca 

Pinch of Himalayan Sea Salt

1 Passion Fruit

1 tbsp Raw Coconut (unrefined)

A figgy

 

 

Method

 

Warm your quinoa with the pre made brazil nut milk in a pot on a low heat for 3 minutes, constantly stirring your mix. Quinoa can get quite sticky so make sure your in the groove with the stirring.

Add your Maca & pinch of salt.

Pour into your bowl and dress with coconut, passion fruit, cocoanibs and I had a figgy that needed eating.

 

A little bit of Summer Heaven in a bowl!

 

Cinammon Bircher Meusli (Inspired by the Aussies)

 

Ingredients Serves (x1)

 

½ cup almond milk​

¼ cup gluten free oats

½ tablespoon sultanas

½ tablespoon goji berries

½ tablespoon sunflower seeds

½ tablespoon chia seeds

¼ teaspoon cinnamon 

¼ green apple, grated

 

Method

 

Combine all ingredients in a bowl and mix until well combined. Store in the fridge overnight or until the oats, seeds and fruit have soaked up all the juicyness.

 

A lovely pleasant surprise waiting for you in the fridge the following morning.

 

 

It’s Crunch Time- Homemade Granola

 

I have been working on perfecting my granola for a few months now and have finally got the magical mix to share with you all! This granola is gluten free, sugar free, dairy and grain free! FREE from all the baddies. You can enjoy this incredibly crunchy granola anytime of the day. WARNING- It’s highly addictive.

 

This recipe is packed with healthy fats, omega 3s and protein from all the delicious nuts and seeds. It’s naturally sweetened and coconut oil helps it crisp up. It’s also extremely customizable if you don’t like any of the nuts or seeds, just use whatever nuts and seeds you have on hand and make it your own.

 

 

Ingredients:

 

1/3 cup raw pumpkin seeds

1/3 cup raw sunflower seeds

1/3 cup raw sesame seeds

1/3 brazil nuts

1/3 cup raw almonds

2 tbsp chia seeds

1/3 cup chopped dates

1/3 chopped green apple (fresh or dried)

1 cup coconut chips

¼ cup Maca Powder (makes your granola nice and schweet)

2 teaspoons organic ground cinnamon

3 tablespoons coconut oil

 

Method:

 

Preheat oven to 250°F.

Pour all ingredients in a large bowl and stir well. Spread the mixture evenly onto a baking sheet in a thin layer and add your melted coconut oil to your granola mixing it all together. This should coat all your granola and look nice and shiny. Place your baking tray in the oven and bake for 15 minutes.

Remove from oven, toss granola around, rotate your tray, and bake for another 15 minutes. Repeat until granola is completely dry and light golden brown (about 1 hour total). Allow to cool and enjoy with chilled almond milk, coconut yoghurt or just a handful for a sweet treat.

 

Your granola is best stored in an air-tight container and lasts for a couple of weeks (mine lasted a week.. it’s too scrummy).

 

Cinnamon Spiced Amaranth Porridge

 
This combo is a match made in heaven.


Ingredients:

 

1/2 cup amaranth flakes (Amaranth is packed with protein super good to use to thicken porridge or soups)

1 cup almond milk or cashew, Brazil nut milk,

1/2 cup filtered h20, 1/4 tsp cinnamon

Handful of bluebs, raspbs, nana, chia seeds, pumpkin seeds

and pommegranate to drizzle

Method:

 

Add all ingredients apart from your banana, berries and seeds into your pot and simmer for 10 minutes stirring occasionally. Add your cinnamon and dress your bowl with the rest of the ingredients. Sit back, relax and enjoy this wholesome goodness.