Healthy Breakies for 7 days

Healthy Breakies for 7 days
Sunday mom's jam is the best!
Start your day off with fresh selfmade
low-carb bread and mom's unbeatable jam
grind 100 gr of almonds, 100 gr of flaxseeds,
1 tsp salt and 0.5 tsp bread seasoning into
mix it with 250 gr of gluten, 1 pkg
dried yeast and 50 gr of chickpea
add 300 ml of lukewarm water
and kneat the mixture properly
let the dough prove 45 60 min
150 °C for 45 60 min, let it cool down and
ready it is: congrats for your first homemade
Saturday meet Jools'
gorgeous granola!
preheat the oven to 160ºC
roughly chop the nuts ( 50 gr blanched almonds, 50
gr pecan nuts, 50 g unsalted pistachios (shelled))
and 50 gr of dried apricots, then place into a large
add 50 gr pumpkin seends, 50 gr sunflower seeds, 1 T sesame
seeds, 1 T flaxseeds, 250 gr porridge oats, 1 tsp ground
cinnamon, 1 T desiccated coconut, 50 gr sultanas and 50 gr sour
drizzle over 6 T of maple syrup and finely grate
over 1 orange zest then stir well to coat
spread out over a large baking tray, pop into the hot oven for 20 to
25 min, or until turning golden, stirring every 10 minutes or so to
stop it from catching. Bear in mind that the granola will harden up
and go crunchy as it cools, so don't be tempted to cook it for too
leave to cool completely, then tip into airtight
storage jars and use as and when you need it –
it will keep quite happily for up to 4 weeks
Friday a vegan kick for the
weekend: green smoothie
1 cup unsweetened almond or soy milk
1-2 handfuls of spinach
2 frozen bananas
2-4 soft pitted dates
2 tbsp hemp hearts
1 tbsp natural peanut butter
2 ice cubes
Combine all ingredients, blend on
high until perfectly smooth and
Thursday old but gold:
scrambled eggs
crack 8 eggs into a measuring jug
add a tiny pinch of salt and pepper,
then use a fork to beat them together
put a medium saucepan over a low heat
and add a small knob of unsalted
leave it to melt slowly, then when it
starts to bubble carefully pour in the
optional: try adding one or two of these
to the beaten egg mixture for extra
a few sprigs of fresh soft herbs,
leaves picked and finely chopped
½ a fresh red chilli, deseeded
and finely chopped
2 tablespoons fresh podded peas
Wednesday not only diamonds are a girl's
best friend: sugar free chocolate chia
prepare the base for your chia pudding the night
before: mix 50 gr of chia seads with 100 ml of hazelnut,
almond or rice milk and pace it in the fridge over
in the morning add a pinch of cinnamon, 1
tsp honey and 1 tsp organic raw cocoa
top your chia pudding with almond slices,
toasted hazelnuts, shredded coconut and frozen
or fresh berries optional!
stir slowly with a wooden spoon, or a spatula if you've got one, so you
can get right to the edges of the pan. Keep gently stirring until the eggs
still look silky, slightly runny and slightly underdone, and then remove
from the heat – the heat of the pan will continue to cook the eggs to
Tuesday there's no need to get up earlier as
usual for enjoying one-cup pancakes with
to make the batter, crack 1 large
free-range egg into a large mixing
add 1 cup of self-raising flour, 1
cup of milk and a tiny pinch of sea
whisk everything together until
you have a lovely, smooth batter
fold through 200 gr of blueberries
put a large frying pan on a medium heat and
after a minute or so, add ½ tablespoon of olive
oil, carefully tilt the pan to spread the oil out
add a few ladles of batter to the pan, leaving enough space
between each one so they have room to spread out slightly –
each ladleful will make one pancake, and you'll need to cook
them in batches
cook the pancakes for 1 to 2 minutes, or until little
bubbles appear on the surface and the bases are
golden, then use a fish slice to carefully flip them
when the pancakes are golden on both sides, use a fish slice to
transfer the pancakes to a plate. Repeat steps 5 to 9 with the
remaining batter, adding ½ tablespoon of oil to the pan
between batches, if needed.
serve the pancakes straight away, topped with a
dollop of natural yoghurt, and some extra
berries, if you like
Monday wake up & warm up
with porridge!
brown 50 gr of oats (milo, rice,
oatmeal, polenta...) and dash it with
boiling water
add 1 date, fig or plum and
half of an apple, banana or
add a pinch of cinnamon, cardamom, salt
and cocoa as well as a dash of lemon
let it simmer for a while duration
depends on the cereal crop you've
seasonings like maple syrup,
honey or coconut milk can be
serve your porridge with fresh
fruits and nuts and enjoy it!