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Breakfast

High Fibre Breakfast

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High Fibre Breakfast

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Prep Time 10 mins
Course Breakfast

Ingredients
  

  • 1 Cup fresh or stewed berries (can be frozen) with water only – no sugar
  • 2 tbsp LSA mix (linseed, sunflower and almond, ground) – try to make yourown fresh, otherwise buy it from a health store from the fridge and store infridge)
  • 1 tbsp pumpkin seeds
  • 1 tbsp chia seeds
  • 1 tbsp psylium husks
  • Milk (soy, rice, oat, almond or cashew) to desired consistency

Notes

This mixture can be eaten alone or with cooked porridge or quinoa flakes.
Drinking enough water is essential to support natural detoxification and bowel movements. Drink at least a minimum of 6-8 glasses per day. You can add a slice of orange, lemon, mandarin, or some berries to make it a bit more palatable.
Any herbal teas other than green tea are also fine and contribute to your total water consumption for the day.
 
Keyword breakfast, Chia, Healthy

Vanilla Chia Pudding

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Vanilla Chia Pudding

Chia puddings are a sensational food which is delicious and best of all it’s healthy!Chia seeds are a super food. This can be made into a breakfast or had as a treat through out the day. Chia seeds are packed with essential fatty acids, protein,vitamins, minerals, antioxidants and fibre.
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Course Appetizer, Breakfast, Snack
Servings 2

Ingredients
  

To Soak

  • 1 cup chia seeds
  • 3 cups almond /cashew or coconut milk (add water if too rich – I do a 50% mix of each)
  • ½ tbsp vanilla seed powder

Instructions
 

  • Put chia seeds in a pyrex bowl with your milk of choice, water and/or coconutwater. Ensure the seeds are well covered with plenty of liquid to allow seedsto soak and expand approximately 1:3 ratio. Cover with lid and soakovernight in fridge.
  • Add your choice of condiments, yoghurt, stewed fruit, berries etc and buildup your pudding in a dish or jar to take to work.
  • If you prefer a runny consistency, add more milk, water or coconut water.
Keyword Chia, Healthy, Pudding

Bacon & Egg Cups

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Bacon and Egg Cups

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Servings 12

Equipment

  • Mini muffin pan

Ingredients
  

  • 12 rashers of bacon
  • 12  free range eggs
  • Feta cheese, crumbled Optional
  • Chopped tomato Optional
  • English spinach Optional
  • Grated zucchini / carrot etc Optional
  • Fresh herbs – coriander, parsley, oregano etc Optional
  • Butter for greasing

Notes

Preheat the oven to 200 c (400 F). Cut the bacon into even strips, cutting small pieces or saving broken bits for the bottom of the cup. Lightly grease the muffin pan. Line each muffin cup with strips of bacon. Place a small piece in the center for the bottom of the cup and use the strips to make the walls of the cup.
Place in the oven for 5 minutes to allow the bacon to start cooking. Gently crack an egg into cup. (If you are using large eggs, or a smaller muffin pan, remove some of the egg white before placing the egg into the cup). Bake in the oven for 10-15 minutes until egg whites are firm. Season to taste.
You can also make an omelet mix by using any of the above ingredients and pouring it into the muffin cups. Pour in the mix to about 2/3 full.
Cooking time will vary depending on oven from about 15 to 20 minutes.