Breakfast

Often referred to as “the most important meal of the day”.
These quick and healthy recipes are my go-to breakfasts and will help get your day off to a winning start.

 

Banana Pancake

Preperation time - 3 minutes
Cook time 3-5 minutes

One mashed banana
2 eggs
20-40g dried oats (depending on carb allowance)

Heat a pan fwith one teaspoon of butter. Add the whisked ingredients to the pan and cook for 2-3 minutes. Flip using a big spatula and cook for a further 2 minutes.
Plate up. You can add a teaspoon of honey and/or peanut butter.

N.B. A good way of mixing this up is to add blueberries, strawberries or raspberries to the mix and then cook. You can also add a couple of rashers of bacon if you like that salt and sweet taste and fancy a weekend treat.

 
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Protein Porridge

Cook 40-60g porridge in water. Add one scoop of protein powder to a bowl, pour on cooked porridge. Add one handful of raspberries and blueberries. One teaspoon of honey and a pinch of flaked almonds (optional).

 
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Egg and bacon muffin

Preheat oven to 230 °C.

Grease and line a muffin tray, a 6 tart tin (not loose bottom) or 6 ramekins with tightly arranged streaky bacon to form 6 bacon nests/baskets.
Roast in the oven for 20 – 25 minutes or until the bacon is 95% cooked with crispy edges. The bacon may curl and buckle a bit when baked, don’t worry! When you add the filling the shape will be retained.

Whilst the bacon is cooking, steam 200g spinach and place on kitchen roll to dry out.
Once you have made sure all the liquid is squeezed out of the steamed spinach you can roughly chop.

Sprinkle the bacon nests with feta and spinach then crack and whole egg into each. Sprinkle with black pepper and bake for a further 6-8 minutes or until the egg is set to your liking. Some of the egg may leak through the bacon, this is perfect!
Carefully use a palette knife to remove from the tray and serve immediately.

Tip: These are rather lovely served at room temperature or chilled for the lunchbox or picnic. Just make sure the egg yolk is cooked through to prevent a mess.

 
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Granola and Natural yogurt

In a bowl, add 200g Yeo Valley natural yogurt. Add 30g of granola, one handful of raspberries and blueberries, one teaspoon of honey and a pinch of flaked almonds (optional).

 
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40-60g rolled oats

50g natural yogurt (I chose yeo valley)

1 “shot” of chia seeds (you can buy these at any supersore)

50g blueberries

50g raspberries

50g strawberries

Tablespoon of honey

(you can mix in some whey and add a tablespoon of honey and peanut butter. Your shout)

Mix the yogurt, chia seeds, whey (if you use it), honey, peanut butter and oats in a bowl.

In a small container/jar, add the berries. These can be layered or mixed, completely up to preference.

Add on top the yogurt and oat mix.

Keep in the fridge over night, ready for breakfast in the morning.

 
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