Often breakfast is the trickiest meal when you are on a quest to be super healthy. Hitting snooze 1 too many times, being disorganised the night before and not having the right ingredients in the house are all familiar reasons why we skip breakfast or opt for the quick sugary cereals. Prepping is key, know what you are going to have the night before and, if necessary make it so that it is ready in the fridge in the morning. Here are 2 of my favourite breakfast recipes of the moment.
1) Carrot Bircher Muesli (serves 2)
- 1/2 cup rolled oats
- 1 tbsp chia seeds
- 1 1/2 cups coconut milk (or any other dairy free milk)
- 1 tsp vanilla extract
- 1 large carrot
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- pinch each of ground nutmeg and sea salt
- 1/2 frozen banana
- 2 tbsp walnuts
- 2 tbsp coconut flakes
Stick the mix in the jars and store in the fridge overnight and they can be consumed over the next few days. To serve top with Coyo and sugar free granola.
This recipe is from Sarah Wilson’s brilliant ‘I quit sugar for life’ book.
2) Grilled Fig, Avocado, Coyo and Mint
Place your quartered figs under the grill. Meanwhile toast some blanched almonds. Now start to slice 1/2 an avocado and chop some mint. Once the figs are grilled and gooey and the almonds are nicely toasted lay the avocado and figs on the plate. Top with vanilla Coyo yoghurt the chopped mint and toasted almonds. Enjoy xx