A week of healthy breakfast!

by Katinka on February 9, 2015

As a breakfast eater at work, I very quickly get sick of the most convenient food I can get my hands on. So last week I was determined to shake things up and try some new, easy and tasty breakfasts. Each breakfast can either be prepared the night before or that morning. Everything is healthy and everything is easy to amend according to what you have in your pantry. Hope you get some inspiration from the below recipes and have a bit of breakfast fun too simple smile A week of healthy breakfast!

Day 1: Healthy granola

Breakfast 1 A week of healthy breakfast!

Preheat oven to 160 degrees. Combine 2 cups of mixed oats/buckwheat, 1 cup of mixed nuts and 1 cup of mixed seeds in an oven proof tray (either pre-oiled or lined with baking paper). In a separate bowl mash 1 banana into 100ml of water and add 2 tbs of honey (or any sweetener). Poor this into the oats/nuts/seeds mixture and mix well with your hands. Place in the oven for 20 minutes, take out and fluff everything around with a fork. Bake for another 20 minutes or until granola has lightly browned and absorbed all the liquid. Take out of the oven and leave to cool before putting in a container.

Day 2: Overnight oats with strawberry compote

Breakfast 2 A week of healthy breakfast!

In a bowl, mash a banana into 2 cups of almond milk then add 1.5 cups of oats and 1 tsp of cinnamon. Place in the fridge overnight.

Make a compote by heating up a punnet of strawberries with 1 tsp of sugar and the juice of half an orange on low heat. Simmer for 20 minutes or until strawberries have begun to dissolve, then take of the heat.

Mix overnight oats with plain yoghurt and drizzle with the strawberry compote.

Day 3: Sprouted bread with avocado and tomatoes

Breakfast 3 A week of healthy breakfast!

This one is very simple. The hardest thing to do will be to find sprouted bread. You can normally find it at health food shops in the fridge section. Sprouted bread is a healthier option to normal bread. It is made by sprouting wheat kernels which are then ground and baked into bread. Because of this process, the grains are lower in carbohydrates and retain more nutrients than normal whole grains, meaning sprouted bread is healthier for you, easier to digest and keeps you fuller for longer.

To cut the bread, wash a knife in hot water and slice through very slowly. Place the knife under hot water between each slice you cut. Serve with avocado and tomatoes.

Day 4: Mini vegetable frittatas

breakfast 4 A week of healthy breakfast!
Preheat oven to 180 degrees. In a bowl, whisk six eggs together. Add 1 grated carrot, 1 grated zucchini, 1 cup of shredded spinach, ½ tsp baking powder and season well with salt and pepper. Grease a muffin tray and pour mixture into each muffin holder. Add sliced tomato to each muffin and finish off with a bit of grated cheese. Bake in the oven for 15 minutes or until set.

Day 5: Bircher muesli with dried apples

Breakfast 5 A week of healthy breakfast!

Soak 1 cup of oats and ½ tsp of cinnamon in the juice of 1 orange and leave in the fridge overnight. In the morning mix with half of a grated apple, almond milk and dress with bee pollen and dried apples.

Day 6: Mango breakfast bowl

Breakfast 7 A week of healthy breakfast!

Freeze 2 mango cheeks overnight. Blend with almond milk, coconut water, IsoWhey vegan protein powder, cinnamon and top with buckinis or bee pollen.

Day 7: Healthy muffins

Breakfast 6 A week of healthy breakfast!

In a bowl mix 2 cups of wholemeal oats, 1/4 cup of linseeds, 1/2 cup raisins (or currents), 2 tsps baking powder, 1 tsp cinnamon, 1 cup of natural yoghurt, 4 whisked eggs, 2 tbs macadamia nut oil, 2 tbs honey and 1 tsp vanilla extract. Leave for 10 minutes to allow for the oats to soften. In the meantime, grate 1 apple and keep any juice that arises during the grating. Add the apple, any apple juice and 1 cup of frozen berries to the bowl. Add 1 cup of wholemeal flour and mix through very lightly so as to avoid the muffins being tough. Line a muffin tin with muffin cups or baking paper and spoon in equal amounts of the batter. Bake for 20 minutes and check on your muffins, turn the tray around in the oven. Bake for another 10 minutes or until lovely and golden. Cool and then enjoy!

button print grnw20 A week of healthy breakfast!

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