Healthy Breakfast OptionsSo I have a whole board dedicated to ‘Breakfast‘ on Pinterest (you can check it out HERE). And yes a whole board dedicated to the first meal of the day may seem a LITTLE extreme (especially if you’re one of those heathens who doesn’t eat the hallowed first meal of the day) but gosh dang it, I love me a good breakfast. Always have. Probably always will.

There was a time, a dark, dark time, about 2 years and three months ago when breakfast took a back seat to things like snatching an extra half hours sleep, popping out a boob for a hungry bub and snatching an extra half hour sleep. And it wasn’t a good thing. Putting your own health and wellbeing at the very bottom of the priority pile never ends well and it certainly didn’t do my mental health and I any favours.I’ve pledged that this time around, things will be different. Come hell or high water, I’ll be sitting down (or more likely standing at the counter with a babe strapped to my chest and a toddler insisting on ‘doing the washing up’ AKA washing the kitchen floor AKA making a mess) and getting something nutritious into my belly.

For me, breakfast has to meet a couple of key criteria:

  • It needs to taste good
  • It needs to be filling and fast to prepare
  • It needs to be nutritious
  • It needs to be toddler friendly
  • It needs to perform a rousing show tune while preparing itself

I’m not a Nutritionist but I think that generally covers off what a decent breakfast should look like (apart maybe from the show tune bit).

Here’s my pick for the best breakfast time plate fillers for busy mums (or people in general).

Pimped Out Porridge

protein packed porridge

Think porridge but super-charged. I love me some traditional rolled oats, especially in the cooler weather. My one main gripe with porridge however was the lack of protein as I found it didn’t quite fill me up as much as it could. My solution was to pimp out my standard oats with a bunch of additions like chia seeds and LSA for a hit of protein and metabolism boosting cinnamon for extra yumminess and nourishment.

Ingredients (Serves 2)

  • 1.5 cups cups traditional rolled oats (not instant)
  • 2 cups milk (I use full cream or fresh almond milk, sometimes I even add a dash of cream if I have it lying around.. YUM)
  • 1 tbsp chia seeds
  • 1 tbsp LSA or crushed nuts
  • 2 tsp cinnamon
  • Dash of natural vanilla essence
  • Sliced banana/berries/raw honey etc to serve

Directions

  1. Place oats, milk and cinnamon in a large pot – I like to soak my porridge in cinnamon infused milk for a good 5-10 minutes (longer if I have time) before cooking to really up the creamy/yummy factor. You don’t have to do this BUT I reckon you should give it a go.
  2. While oats are soaking, whack your chia seeds in a cup and cover with water. Soaking these little guys helps them to swell up and release their nutrient packed goodness.
  3. When you’re ready to rock and roll, turn burner onto medium and bring oats and milk to a gentle boil
  4. Reduce heat right down to a simmer and allow to cook for at least 5 minutes or until soft and gloopy looking
  5. Add chia seeds, LSA and vanilla essence and stir to combine
  6. Remove from heat and serve with whatever toppings you fancy

Nutty, Delicious Homemade Muesli

homemade granola

While muesli MAY seem like a summer kind of breakfast, I see no problem with eating it allll year round. Especially when this version is so darn delicious. I used to face a conundrum each and every morning when it came to my muesli; milk or yoghurt? My head said milk but my heart said yoghurt. I followed my heart and now stick firmly to a dollop of creamy, deliciousness atop my morning meal (my picks are Jalna Biodynamic Yoghurt and Barambah All Natural Yoghurt). And on top of that? It’s gotta be homemade berry coulis (or puree). I whipped up a batch of this a few weeks back when I had a whole heap of strawberries that were about to turn nasty. Turned out it was pretty much THE BEST THING EVER and I haven’t looked back.
The muesli takes around 45 minutes to pull together and toast so this is a make ahead breakfast but once you’ve made a batch, it’ll keep in the fridge all week and you’ll be sorted in less than 2 minutes thereafter.

Ingredients

Muesli – I use a combo of recipes from ‘I Quit Sugar’, ‘Sweet Poison’ and ‘The Whole Pantry’

  • 2 cups raw, mixed nuts (I use almonds/walnuts/hazelnuts and Brazil Nuts
  • 1 cup traditional rolled oats
  • 1/2 cup coconut oil
  • 1/4 cup shredded, unsweetened coconut
  • 2 tbsp chia seeds
  • 2 tsp ground cinnamon
  • 1 tsp natural vanilla essence

Berry Coulis

  • 2 cups berries (I use fresh strawberries and frozen raspberries)
  • 1/2 lemon, juiced
  • 1-2 tsp sweetener (I use dextrose or raw honey)

Directions

  1. Pre-heat the oven to between 120-140C (warm but not too hot)
  2. Whack your nuts in a food processor or blender (or do it the old fashioned way with a mortar and pestle) and ground them down to granola consistency.
  3. Add the remaining ingredients and toss till well combined and coated in coconut oil
  4. Line a baking tray with baking paper and place muesli onto the try and into the oven
  5. Toast for between 30-40 minutes, checking constantly
  6. When starting to turn golden brown, remove from the oven and place into a tupperware container and into the fridge
  7. For the berry coulis; pop everything into a blender/food processor and whizz till combined
  8. Serve muesli topped with yoghurt and berry coulis

Super Charged Smoothies

Super Food Smoothies

I’m still partial to the odd smoothie as the weather grows cooler. Primarily because it’s one of the fastest, easiest brekky’s on the planet. I well and truly pack mine to the brim with goodness and find that they really do keep me going throughout the morning, especially when I’ve added plenty of protein and fibre packed goodness. I usually rotate between a few different recipes, all of which you can find below, along with a recipe for the new kid on the block; the Banana/Strawberry blitz.

Ingredients (Serves 2)

  • 1/2 frozen banana
  • 1/2 cup strawberries
  • 1.5 cups milk
  • 1 tbsp chia seeds
  • 1 tbsp almond butter
  • 1/2 tbsp LSA
  • 2 tsp ground cinnamon
  • 1 date, pitted
  • Dash natural vanilla essence

Directions

  1. If you can, soak your chia seeds in water for 5 or so minutes before placing in the blender
  2. Whack everything else in when you’re ready, blend and serve.

Find the recipe for the Choc-Berry Superfood Smoothie HERE

Find the recipe for the Ultimate Banana Smoothie HERE

What’s your go-to morning meal? I’d love to hear all about it in the comments below.

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