Spice up your Morning: Superfood Breakfast Ideas

 
 
 

Breakfast…the most important meal of the day right? Well yes I agree…..but I have found many people often skip breakfast due to lack of motivation, don’t like to eat in the morning or don’t have “time”. The reasons are endless and that is okay, everyone and every body is different. I am here to give you some inspiration for some easy, quick and tasty breakfast options that may or may not be conventional to some. My aim here is that I can hopefully give back the motivation to incorporate some nourishment back into your mornings without being bound to eggs or oats. Go ahead…try something new

 
 
 

Breakfast Smoothie

2 tbsp Protein powder (whey, hemp, pea or rice)
300 ml Coconut water
1/2 Fresh Lime
1/2 Avocado
Handful of baby spinach
1 tbsp of desiccated coconut
1 tbsp Chia seeds

Combine together in a high speed blender.

Millet Congee

1 cup organic millet
3 cups filtered water
Pinch of unrefined sea salt or himalayan salt

Optional: Add in some pumpkin or sweet potato for a sweeter option.

Soak the millet for a few hours and then rinse with clean water.
Place water, millet and salt in a saucepan and bring to the boil, reduce and simmer for around 30 minutes.
Serves around 2 people.

Blueberry Chia Oats

150g Frozen Blueberries
250 ml Coconut milk
1 tbsp Maple syrup (optional)
80g Rolled Oats
2 tbsp Chia seeds

Combine the frozen blueberries, coconut milk and manly syrup into a blender and process until smooth.
In a bowl or jar, combine the oats and chia seeds. Pour the blueberry mixture over the oats and stir well.
Place in refrigerator overnight.


Blueberry, Almond & Quinoa Porridge

1/2 C Cooked Quinoa or Quinoa flakes
3 Tbsp Chia seeds
1/2 C Coconut water
1/2 C Coconut milk
4 tbsp Toasted flaked almonds
1/2 C Blueberries
1 tbsp Maple syrup (optional)

Add cooked quinoa or quinoa flakes, chia seeds, coconut water, and nut milk into a saucepan.
Gently heat on a low heat.
Meanwhile, toast almond flakes in a fry pan until golden.
When porridge is hot, stir in the blueberries and take off the heat.
Top with toasted almond flakes.

Superfood Add-ins and Topping Ideas

Try and mix it up with these nutrient booster toppings.

  • Yoghurt (Greek, Coconut, Almond-the choice is yours!)

  • Fruit- Bananas, Berries, Cherries, Stone fruit like peaches and plums, Pineapple, Kiwi, Pomegranate seeds etc

  • Nut butters (Almond, Cashew, Hazelnut, Peanut are all great)

  • Maca Powder

  • Cinnamon

  • Ashwaganda extract powder (great adrenal and nervous system tonic)

  • Raw Cacao nibs or Raw chocolate chunks

  • Toasted coconut flakes

  • Raw nuts and seeds (Almonds, sunflower seeds, pepitas, cashews work well)

  • Edible flowers (fancy!)

Chocolate Chia Pots

250ml Coconut Milk
2 tbsp Cacao powder
1.5 tbsp Maple syrup (optional)
3 tbsp Chia seeds

Mix the coconut milk, cacao powder, and maple syrup in a bowl and blend with a wisk or hand blender. Add chia seeds to the mixture.
Pour into a glass jar or bowl and store covered in the fridge overnight.

Lentil Soup

 2 tbsp extra-virgin olive oil
1 sweet potato, peeled and diced
1 large onion, chopped
4 cloves garlic, minced
1-inch piece of fresh ginger, peeled and minced
1 tbsp curry powder
1 tsp sea salt
1 cup dry red lentils
4 cups vegetable stock
2 tablespoons tomato paste

Heat the olive oil in a large saucepan over medium heat. Add the sweet potato, onion, garlic and ginger and cook until the vegetables are softened
Stir in the curry powder, cinnamon and sea salt, and cook for a few more minutes.
Add the lentils, vegetable stock, and tomato paste, and mix well. Bring to a gentle boil, reduce the heat, and then simmer covered for 30 minute or until lentils are cooked. Remove from the heat and serve.

Freeze or use leftovers tomorrow.

Omelette

1 tablespoon extra virgin olive oil or coconut oil for cooking
¼ cup diced green capsicum
¼ cup diced red capsicum
A few slices red onion, chopped
½ cup sliced mushrooms
2 large free range egg
2 teaspoons crumbled goat cheese

Heat the olive oil in a small pan over medium heat. Add the green and red peppers, onion and mushrooms and sauté until the vegetables soften
Meanwhile, beat the eggs in small bowl until blended.
When the vegetables are soft, transfer them to another bowl and set aside
Pour the egg mixture into the pan and cook for several minutes over medium heat until the eggs are set.
Spread the vegetables evenly one side of the cooked egg, top with the goat cheese, and use a spatula to the fold the omelet in half over the vegetables.

Superfood Chia Pudding

3 x Tbsp Chia seeds
1 C Coconut milk
1/2 tsp Hemp seeds
1/2 tsp Maca powder
1 Tbsp Maple syrup
Fresh or frozen berries
1/2 tsp cinnamon

Combine all ingredients in a bowl except for the berries. Soak overnight in the fridge.
Top with berries when ready to eat.