½ cup coconut water 1 frozen banana ½ cup frozen mango (optional) 2 handfuls of greens (combination of kale, spinach, romaine, etc) 2 tablespoons hemp protein 1 tablespoon soaked flax seeds Small piece of ginger (grated if not using a high speed blender) Juice of ½ lemon Dash turmeric Optional toppings: Blueberries Kiwi Unsweetened coconut flakes
1 Banana, Frozen 1/3 cup Blackberries, Fresh 1/2 cup Mango, Frozen 1 cup Raspberries, Frozen 1/4 cup Granola 1/2 tbsp Coconut butter 1/2 cup Orange juice, Freshly Squeezed
1 Banana 1 cup Berries, frozen mixed 1 Berries, mixed 1 Cacao nibs 2 tbsp Almond butter 1 Chia seeds 1 Coconut flakes 1 Hemp seeds 1 cup Cashew milk 2 packets Unsweetened frozen acai bee pollen 1 scoop Collagen peptides (optional)
3 cups rolled oats, 3 tbsp light brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp salt, 1/3 cup honey, 1/4 cup coconut oil, 1 tsp vanilla extract. Mix the dry ingredients together before doing the same with the wet ingredients. Combine the two and mix so everything is well coated. Cook at 180 for 35 mins stirring every 8 mins. Allow to cool, it will harden as it cools so break it up again once or twice.
Add half a diced avocado, half a cup of berries (leave in fridge overnight if frozen), a tsp of honey and a tbsp of greek yogurt into a bowl and mix well. Enjoy
Toast a whole meal bagel. Put a pot of water on to boil. Mash half an avocado with a teaspoon of lemon juice and set aside. Crack an egg into a small cup. Turn off the heat under the pot but leave the pot where it is. Slide the egg into the hot water and cover the pot. Leave it alone for 3 mins. Spread the avocado on the bagel and place the cooked egg on top and enjoy.
12 Pancetta, thin slices 12 Baby arugula, small leaves 6 Figs, small fresh 1 Thyme, Fresh leaves 1 Fig jam, store-bought or homemade 12 generous tsp Goat cheese, soft fresh
1/2 cup Golden raisins Breakfast Foods 3 cups Rolled oats 2 tbsp Honey 2 tbsp Maple syrup, real Baking & Spices 1 tsp Cinnamon 1/2 tsp Salt 1/2 cup Whole wheat flour, white 3/4 cup Coconut oil 1/4 cup Chia seeds 1 heaping cup Pecans 1/2 cup Pistachios
1/2 cup Berries, fresh 1 Cantaloupe 1/2 cup Granola 1 Honey 2 cups Greek yogurt.
Cut your avocado in half, line it with smoked salmon, then crack a small egg on top. Bake for 20 minutes and garnish with dill.
1 Avocado 1/3 cup Cherry tomatoes 1 Cilantro 2 Garlic cloves 1/2 cup Onion 2 cups Pinto beans, cooked 1 Red chili pepper or jalapeno 1 Tomatillo, thin 1 tsp Paprika or regular paprika, smoked 1/2 tsp Salt and pepper 1 tsp Oil 1 Olive oil to drizzle 6 slices Bread, Gluten Free
Baked Eggs with Sauteed Spinach, Cherry Tomatoes, Goat Cheese and Proscuitto in ramekins on a silve baking tray.
1 smoked salmon fillet, cut into chunks; 4 eggs; 2 shallots, sliced; 10 oz. baby spinach; 4 tbsp. coconut milk; Fresh chives, minced; Cooking fat; Sea salt and freshly ground black pepper;
1 Cup Cauliflower cut into bite-sized pieces 3 Large eggs 1 Cup Kale 3/4 Cup ham cut into bite-sized cubes. 1. Preheat your oven to 400 degrees. 2. In a small food processor process the cauliflower until broken down and it resembles rice. Set aside. 3. In a large bowl, whisk the eggs. Add in the kale, ham, cauliflower rice and season with a pinch of salt and pepper. Mix well. Divide the mixture between 6 muffin tins & then bake until the eggs feel set, about 20 minutes. Let cool.
This works well with fresh or dried figs. Add 4 figs per person to large jug/pot. Add 1 green tea bag per 2 people to the pot and fill with boiling water until covered. Leave to rest overnight. The next morning, strain the figs but retain the tea. Serve the figs with some greek yogurt and cinnamon or porridge and enjoy.
1 egg 3/4 cup milk 1/2 cup pure maple syrup 1 tsp salt 1 tsp baking powder 2 tsp vanilla extract 3 tbsp coconut oil, melted 3 cups quick oats 1 apple, diced, reserve a few slices for topping. Heat oven to 350°F In a medium sized bowl, beat the egg with a fork until the egg yolk and egg white are combined. Add all remaining ingredients. Stir to combine. Pour oatmeal batter into a greased bread loaf pan. Add a few slices of apple onto the oatmeal & bake for 30-35 minutes.
1 cup thick cut rolled oats 1 14 oz. can coconut milk 1 cup almond milk pinch of salt 2 Tbsp. muscavado sugar seeds of half a vanilla bean 3 large eggs, separated zest of one lemon 2 cups mixed berries, fresh or frozen, chopped pure maple syrup, to finish toasted coconut, hemp seeds, granola etc., for garnish
3 Bananas 1/4 cup Maple syrup, real 1 cup Rolled quaker oats 1 sprinkle Cinnamon 1 Sea salt 1 dash Vanilla 1/4 cup Coconut oil
1 Banana 1 cup Berries, frozen mixed 1 1/2 cups Cranberries, fresh frozen 1/4 cup Cranberries, dried 2 cups Almond milk 1/2 tsp Truvia brown sugar blend 1/4 cup Almonds 2 tbsp Chia seeds 1/4 cup Coconut, dried 1/4 cup Pumpkin seeds
1 Berries 10 oz Mangoes or peaches, frozen 10 oz Raspberries, frozen 1 cup Coconut milk, light 1/4 cup Honey 1/4 cup Flaxmeal 1 pinch Salt 1/3 cup Chia seeds 1 cup Water
Stewed Rhubarb 1 rhubarb stalk, trimmed and cut into 1-inch pieces 1 tablespoon maple syrup 1 teaspoon lemon juice ½ vanilla bean pod, scraped (or ½ teaspoon pure vanilla extract) 1 cup (250 g) coconut yogurt (or yogurt of choice) To make the stewed rhubarb, heat a small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice, and vanilla bean, and stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.
340g (2 cups) quinoa. 120g (¾cup) chia seeds 240ml (1 cup) water 60ml (¼cup) extra-virgin olive oil, plus extra for greasing. 1 teaspoon bicarbonate of soda 1 teaspoon raw honey or pure maple syrup. 3 tablespoons fresh lemon juice. Generous pinch of salt. 70g (½cup) mixed seeds for sprinkling. The night before, soak the quinoa and chia seeds. Place in separate bowls, pour the 240ml/1 cup water over the chia seeds & place in fridge. Preheat the oven to 160°C/140°C fan/gas 3. - Bake 70 mins