I love eggs for breakfast and normally alternate between my Bircher Chia or Grain free Granola and eggs. For me I have to have a good breakfast as it really sets off the day for me. It is also because I always sit down and have it with the kids.
This morning I wanted something really quick, but fancied something like eggs benedict. Since I had all these ingredients in the fridge it was the simplest and tastiest savoury breakfast that I have had for a long time. Here are ALL of my breakfast options. This is also a equally simple and delicious lunch or dinner!
Eggs and cheese for me are a match made in heaven, I love raw aged cheese and this cheddar hit the spot with the ham and eggs. I have only just ventured into making my own Kale chips (it helps when you have an amazing quality Kale supplier) but I have been addicted to these ones– today I had hot green on my eggs-yum!. I have been snacking on them but also crumbling them into my salads and eggs for a few weeks now! Flax crackers we always have in the house for the kids to snack on- we like these or these at the moment.
Greens, Eggs and Ham
This is a delicious spin on eggs benedict! Grain free and packed with nutrition
We normally have one of these or a combination! I either use Almond/Oat or my Hazelnut Cashew milk and always some Kefir. I then try to pack it with as nay nutrients as possible. banana/avocado, nuts, seeds, chia, berries or cacao, coconut oil/butter, gelatin and then I may add milk thistle, Maca, bee Pollen, for added benefits. I thin may sweeten it with maple syrup or raw honey to kick start my metabolism (from Matt Stone’s book Eat for Heat)
I had been meaning to try porridge in my slow cooker and this really helped me to get addicted! I used my pumpkin spice and I added Kefir to the cooking pot as it was on a low temperature. Its was delicious so with my recent crop of apple sauce and cooked rhubarb– it would have been silly not to go again!
1 cup Soaked Oats (using apple cider vinegar)
1/2 cup soaked buckwheat groats (optional but highly nutritious)
1 Cup Kefir (I used 1/2 cup coconut water and 1/2 cup of Almond Milk Kefir)
1 Cup water
pinch of Salt
I let this cook for overnight but set the timer for 4 hours on low and it kept warm till morning. I then had it with a dollup of Coconut yoghurt and sweetened with some coconut sugar- so yum I was glad there was loads left over for the next two days and was still nice when cold too! I am hooked! What flavour do you like?
Wow it seems a long time ago since I first started eating Chia for breakfast. I have never looked back
This was first written in Nov 2012. I have a 10k race tomorrow, my first since having my second baby 18 weeks ago. I am nervous as so far I have maxed out at 7k. My goal was and still is to finish, I never thought I would be running the whole thing. However I am very competitive and so secretly see myself sprinting to the end! So am going to give myself the best chance. This is my (very early) breakfast tomorrow. Great protein, fat and carbs- my kind of ‘carb loading!’
3 tbsp chia seeds
1 cup organic unsweetened almond milk/oat milk
1/2-1 tsp cinnamon
1/4 tsp all spice
1/2 tsp vanilla
diced strawberries, raspberries & blueberries for toppings
raw almonds, cashews & sunflower seeds for toppings (preferably soaked over night)
Place almond milk in a bowl and sprinkle chia seeds in and stir immediately for a minute or so to avoid clumping. Add spices as you stir along with the vanilla. Allow to stand for 30-40 mins to thicken, or covered in the fridge over night. Add berries, nuts and seeds with a dollup of yoghurt on top to eat.
For my son (from 6 months old) I use 1 tsp chia and mixed with 2 tsp water and let soak either overnight in the fridge or for 15mins while he eats some blueberries/mango/melon or banana! It is best to leave the nuts out until at least 12 months old. I then added the coconut yoghurt little by little. He is now having the same amount as the recipe above and still wants more some mornings! He’s 18 months!
I love lemon curd- this is so easy to make- can’t believe I never made it before- its actually very healthy- full of protein and fats. I add it to my smoothies, chia porridge, toast, to frost cookies or simply off the spoon!
Lemon, Orange and Ginger Curd
I zesty and sharp but sweet twist on traditional Lemon Curd. Really nutritious.