Breakfast

Blog by Derrick Allott.

Start your day with good intentions and eat one of these three delicious-and-balanced breakfast ideas. Each of these three easy to follow breakfast recipes are super- fast, and come in at under 350 calories – the perfect start to a, hopefully, perfect day!

Poached egg with wilted kale and avocado.

INGREDIENTS

  • 1 garlic clove, crushed
  • 100g trimmed kale, washed, chopped
  • 2 slices wholegrain bread, toasted
  • 2 eggs, poached
  • 1/2 small avocado, sliced
  • Baby herbs, to serve

METHOD

  • Step 1

Spray a large non-stick frying pan with oil and heat over medium-high heat. Add the garlic and cook for 30 seconds or until aromatic. Add the kale and cook, stirring, for 2-3 minutes or until wilted.

  • Step 2

Divide the toast between plates and top with poached eggs, wilted kale, and avocado. Sprinkle with baby herbs and season with pepper.

White bean pancakes with strawberries and passionfruit.

INGREDIENTS

  • 400g can cannellini beans, rinsed, drained
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 150g (1 cup) wholemeal self-raising flour
  • 185ml (3/4 cup) reduced fat milk
  • 1 teaspoon melted butter, to brush
  • 150g strawberries, sliced
  • The pulp of 2 passionfruit

METHOD

  • Step 1

Process the beans in the bowl of a food processor until smooth. Add eggs, 1 tbs maple syrup, and vanilla. Process until well combined. Transfer to a large bowl. Sift over the flour. Add milk and whisk until smooth. Set aside for 10 minutes.

  • Step 2

Heat a large non-stick frying pan over medium-high heat. Brush lightly with melted butter. Ladle two 1/4 cupfuls of batter into the pan. Cook for 3 minutes or until bubbles appears on the surface. Turn and cook for a further 1 minute or until lightly golden. Transfer to a plate and keep warm. Repeat with remaining batter and butter to make 8 pancakes. Top with strawberries, passionfruit pulp, and remaining maple syrup

Healthy breakfast bowl.

INGREDIENTS

  • 125g (1 1/3 cups) rolled oats
  • 2 tablespoons chia seeds
  • 2 tablespoons pepitas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste
  • 1 1/2 tablespoons nut butter (such as almond)
  • 1 tablespoon pure maple syrup
  • 500ml (2 cups) almond coconut milk
  • 130g (1/2 cup) natural yogurt
  • 120g fresh raspberries or frozen raspberries

METHOD

  • Step 1

Combine the oats, chia seeds, pepitas, cinnamon, vanilla, nut butter, maple syrup, and almond milk in a large bowl.

  • Step 2

Divide the oat mixture among 4 jars or bowls. Top each with one-quarter of the yogurt and berries. Cover and store in the fridge overnight.

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