More Breakfast Ideas!

Well it is coming hard and fast into Winter now and I have found myself wanting hot breakfasts in the morning, so I have been doing lots of experimenting! My last breakfast ideas post was really successful and people have been telling me how much they have been enjoying trying out new things so I think it’s past time for Part 2!

As always, if you find a way to improve upon my recipes, I’d love to hear it and if you have a dish I need to know about, I’m dying to have it!

As before, I am not including calories counts for these, but rest assured they are all healthy, nutritious calorie conscious breakfasts that will keep you full until lunch!

All recipes serve 1 unless otherwise stated.

Spanish Baked Eggs:
In a lightly oiled fry pan, fry off some diced mushrooms, onion, ham and capsicum, add 200g of diced tomatoes, season with Salt and Pepper.
Transfer mixture to a shallow, oven proof bowl. Make two wells and crack an egg into each one. Bake for as long as it takes for your eggs to be cooked to your liking. They do taste best oozey, I feel!
Serve with a slice of wholegrain toast, baby spinach, basil and a little feta cheese.
*Naughty option: Chorizo instead of ham!

Quinoa Porridge:
I have been cooking up a massive batch of Quinoa on the weekends using just water and freezing it in 100g packets. It’s always ready to go then for breakfast, lunch or dinner.
Mix 100g of cooked quinoa with 1/2 cup of Unsweetened Almond Milk, 1 teaspoon of Chia Seeds, 1 Tablespoon of Chocolate PB2 or Cacao Powder. Top with 80g of your favourite Greek Yoghurt (plain Chobani for me! I will quite often mix it with protein powder), 60g of frozen mixed Berries – microwaved until warm. A teaspoon of Almond Butter and 10g of Cereal Topper (see related post). The yoghurt gets all warm and it all becomes a big bowl of creamy mess! This is truly one ugly looking, decadent tasting, high protein breakfast!! Great for after a weights training class.

Pumpkin Smash:
This stuff is amazing! I actually began by making it as a dip for an antipasto platter and I had a heap left and one morning, I was looking at it thinking how can I eat the rest of this? Wa la! Pumpkin smash on toast! Of course it was so good, I immediately made another batch and wondered how can I make this better? POACHED EGG!
Start by roasting 250g of pumpkin, seasoned with ground cumin, ground coriander, salt and pepper. Add a garlic clove as well, it will cook down and become sweet and almost caramelised. Once cooked through, smash it with a fork to get a chunky consistency, squeeze your garlic in and then let it cool. Add chopped coriander, chopped parsley, toasted sunflowers and pepitas (about 20g total) and mix it all together. Serve on toast with a poached egg and feta cheese and a little basil pesto. This makes enough for two slices of toast. The dip recipe originally had sautéed onion and capsicum through it, feel free to add this at the ‘smashing’ stage!


Oat Pancakes:
I have been seeing versions of these on Instagram for a while now and I have finally gotten around to making some. This recipe is adapted from @the_melbourne_nutritionista. This makes 4 chunky pancakes and serves 2.
In a bowl mix together 1 egg, 50g instant oats, 2/3 cup of unsweetened almond milk, 2 tablespoons of plain wholemeal flour, 1 teaspoon of cinnamon, 1 teaspoon of baking powder and 1/2 teaspoon of stevia. I let this sit whilst I went to the gym so the oats could go quite soft. Add a little extra milk if the mixture seems too thick or cook straight away.
Serve with Greek Yoghurt and berries or fruit of your choice. I added cereal topper too. Mm mmm! Who says you can’t have pancakes and be healthy at the same time?!

Basic poached Eggs:
I poach my eggs in a saucepan of salted rolling water – not a fierce boil, with a teaspoon of vinegar. Easy peasy. Try serving them:
On a wholemeal English Muffin with some vegetable chutney, ham, avocado and pepper.
On a wholemeal English Muffin with spinach and mushrooms sautéed in a little almond milk mixed with a teaspoon of Dijon Mustard.
With vegemite and avocado on wholegrain toast – sounds weird but seriously, try it!

My basic Porridge:
I know I covered Porridge in the first breakfast post but I thought I’d recap as I have changed to unsweetened almond milk now as it contains far less sugar than skim milk. (Skim milk has 12g of sugar per cup!!)
50g Wholegrain Oats (not quick oats)
1 cup Almond Milk – Unsweetened
Extra water as required – add bit by bit
Mix everything together in a saucepan and cook until you reach your desired consistency. Try adding PB2, cinnamon, dried fruits, grated apple (either mixed through or on top), any fruit you like and then top it with nuts, seeds, chia seeds, almond butter, freeze dried fruit. Whatever takes your fancy, you know what you love to eat!  

It is definitely soup weather! I have been making big batches and freezing them for lunches. Most of the time they seem to be vegetarian though and I have been finding it hard to get enough protein into my diet. I have discovered that if you add protein powder to porridge it becomes this law unto itself! I’m going to call it a PORRIDGE CLOUD! Light, fluffy and delicious! It seems to expand all over the place so you feel like you are getting this enormous bowl of goodness! Definitely recommend trying it! I have been using Venom Protein Powders, with my favourites so far being Caramel, Butterscotch and Vanilla. TRY IT! Not sure that all protein powders will react the same way – will try out a few others and keep you posted.

I have also recently discovered Brookfarm Bircher Muesli – not a hot breakfast but I can’t seem to get enough of it at the moment! I’ve been serving it as per the packet instructions then in the morning mixing though grated apple, chia seeds and topping it with my cereal topper, freeze dried fruit and almond butter. Amazing!

Are you following me on Instagram? I post all sorts of meals and if there is anything you particularly want the recipe for I am happy to oblige!

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