Coconut Yoghurt breakfast bowl

I normally have two fried eggs for breakfast, sometimes with Kimchi and bacon and sometimes with my Nacho not Cheese Kale chips. Sometimes I get bored of eggs, rare, but it does happen. I try to stay away from dairy (except ghee) and grains, especially when I am eating whole 30, which I tend to do every couple of months to help me to reset and to feel better. This coconut yogurt breakfast bowl is my other favourite breakfast. Coconut’s are amazing and are packed full of nutrients especially healthy fats. See my fact sheet on coconuts here.

When I am whole 30 I stay away from sugar hence the choco-coco snackaroons however I also use my Choco-orange grain free granola and my salty cinnamon maple raw-olna. Sound good, oh it is I promise. The Choco- Coco snackaroons are super simple to make and I always have a batch made as they are idea kids snacks for after school.

If you want to make your coconut yoghurt (which believe me you should try) here is my recipe, if you do not have coconuts to hand (most of the world does not I understand!) then try the method with coconut milk (see my homemade version here or use canned).


Coconut Yoghurt Bowl with fruit and Choco-coco snackaroons
Serves 1
A great grain free and dairy free breakfast. Paleo and Whole 30 compliant, delicious and nutritious
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Prep Time
15 min
Prep Time
15 min
  1. 4 tbsp Coconut Yoghurt (homemade or if store bought ensure no sugar or cornflour has been added.)
  2. 1 tbsp Collagen (optional)
  3. 6 Raspberries (ideally organic)
  4. 10 Blueberries (ideally organic)
  5. 3-4 Choco-coco Snackaroons (Dates, coconut, raw cacao, salt and vanilla- see adapted link)
  1. Add coconut yoghurt and collagen to the bowl and mix well
  2. Add your berries and break up snackaroons to add on top.
  3. Enjoy!
Adapted from
Adapted from
Loula Natural
Nourishment for your body, not punishment…

Sweet Potato, Chickpea and Chorizo hash

This is a family fav. Its easy to whip up and contains ingredients we always have in! Its also delicious and nutritious. Its also really nice without the Chorizo, just add a little chilli pepper to the hash mix if you are not sharing it with the kiddies (or if the kiddies also like a bit of spice!). My almost 3 year old loves it.

I got it from the BBC Good Food Mag, great for inspiration.


600g Sweet potato -3/4 large ones- peeled and cubed  (preferably organic)

1tbs olive oil/coconut oil

1 large onion thinly sliced  (preferably organic)

400g cooking Chorizo (about half of a ring) thickly sliced

400g can of chickpeas (preferably organic)

4 large eggs  (preferably organic) or as many eggs as you have people so everyone can have an egg!

1 green chilli -optional

Boil/steam the sweet potatoes (if boiled save the water for your stock pot or for when you make soup) until tender and drain.

Heat oil in pan and cook onion and Chorizo until soft and add sweet potato and chickpeas. Cook for 5 mins

Use a fork to break down mixture and to flatten- not too chunky but also you don’t want it too sloppy.

Heat the Grill, break the eggs onto the top, season with some salt and pepper (works really nice with Pink Himalayan Salt but Sea Salt works just as well!). Put under the grill until the whites are set. Sprinkle on the chilli and serve. Easy peasy!!