Monday 4 April 2016

Beautiful breakfasts

Breakfast has always been my favourite meal of the day, I've never understood people who can go without eating in the morning - I need food to function!

I always allow time to sit down and enjoy a good breakfast, even if it means getting up extra early. That quiet, blissful moment when nobody else is up yet allows me to wake up properly and prepare for the day ahead.

I've never been much of a savoury breakfast person and always opt for fruit, granola or pastries over eggs and cooked breakfasts, although this can sometimes lead to unnecessary amounts of sugar - the last thing you want to be fueling your body with in the morning.

Here's a few of my favourite healthy breakfast recipes that are both delicious and nutritious, and are a great way to begin your day.

Holly xx

Berrylicious porridge (serves 1)

A deliciously fruity take on standard porridge, this warming bowl of goodness will keep you full until lunch and satisfy your sweet tooth without adding any sugar.

50g rolled oats
250ml almond/coconut/oat/rice milk
1 handful raspberries
1 handful chopped strawberries
1 handful blueberries
Flaked almonds (optional)
Cinnamon (optional)

-Place the oats and milk in a saucepan, bring to the boil and simmer for 4-5 minutes while stirring.
-Add the berries and simmer for a further minute.
-Mix in the almonds, a sprinkle of cinnamon and serve.

Superfood smoothie (serves 1)

You would never guess it contains half of your daily serving of greens, but this tasty antioxidant packed smoothie will fill you up, give you lots of energy and make your skin glow.

1 chopped banana
1 handful blueberries
1 handful spinach
1 handful kale
1 stalk chopped celery
10cm sliced cucumber
1-2 tbsp cashew/almond butter
250 ml almond/coconut/oat/rice milk
1-2 tbsp chia seeds
1-2 tbsp lemon juice

-Combine ingredients in a blender.
-Mix in the chia seeds and serve.

Almond and coconut granola (serves 10)

The perfect weekend breakfast, this refined-sugar, wheat and gluten free granola is best enjoyed with fresh blueberries, a dollop of coconut yoghurt and the Sunday paper.

500g rolled oats
10g flaked almonds
1 handful raisins/sultanas
5 tbsp dessicated coconut
2 tbsp maple syrup/raw honey
2 tbsp melted coconut oil
100 ml almond milk
2-3 tbsp cinnamon 

-Preheat oven to 180C.
-Place all ingredients except the dessicated coconut in a mixing bowl and combine well.
-Spread evenly on a greased baking tray and place in the oven for 10 minutes.
-Carefully turn over the mixture then bake for a further 15 minutes until the oats are golden and crunchy.
-If you prefer a more 'baked' taste leave for a little longer - just make sure it doesn't burn.
-Remove from oven and leave to cool.
-Once cool, transfer mixture into a bowl and add the dessicated coconut and a little more cinnamon to taste.

Berry yoghurt bowl

A quick,easy and satisfying breakfast loaded with berry goodness and the options of hundreds of different toppings.

1 handful raspberries
1 handful strawberries
1 handful blueberries
1/2 chopped banana (optional)
1-2 handfuls granola/rolled oats
150g coconut/soya yoghurt

-Place the yoghurt and berries/banana in a bowl.
-Sprinkle with oats/granola and top with an optional dash of honey, maple syrup or cinnamon.

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