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- 2 cups rolled oats
- 1⁄4 cup whole almonds, roughly chopped
- 1⁄4 cup linseeds
- 1⁄4 cup pepitas
- 1⁄4 cup coconut flakes
- 2 tbsp extra virgin olive oil (EVOO)
- Preheat oven to 180°C.
Mix together oats, nuts, seeds and coconut in a large bowl. Add EVOO and stir through to coat evenly. Spread muesli on a lined baking tray.
Roast for 20 minutes or until lightly toasted. Stir the muesli after 10 minutes to avoid burning.
Remove from oven and allow to cool. Seal in an airtight container and use as required.
- 2 eggs
- 1⁄2 cup probiotic natural yoghurt, plus extra for serving
- 2⁄3 cup chickpea flour
- Freshly cracked black pepper, to taste
- 4 corn cobs, kernels removed, reserve 1 cob’s worth for the salsa (see Tip)
- 1⁄4 cup spring onion tops, finely sliced
- 2 tbsp extra virgin olive oil (EVOO)
- 1⁄2 large red capsicum, finely diced
- 1⁄2 cup cucumber, seeds removed and finely diced
Place eggs, yoghurt, chickpea flour and black pepper, to taste, into a large mixing bowl. Whisk to form a batter. Stir in 3 cob’s worth of corn kernels and spring onion tops.
Heat EVOO in a large non-stick fry pan over a medium heat. Place 1⁄4 cup of mixture into the pan and cook until the underside is golden. Flip the fritters and cook until golden on the second side. Once cooked, place onto a plate lined with absorbent paper.
Meanwhile, make the salsa by combining remaining corn kernels, capsicum and cucumber.
To serve, place a corn fritter onto serving plate and layer with a dollop of yoghurt and corn salsa. Season with freshly cracked black pepper, to taste.
Tip: Instead of fresh corn cobs, you can use a 420g can no-added-salt corn kernels.
- 4 eggs, cracked into a small saucer or cup
- 3 tbsp extra virgin olive oil (EVOO)
- 500g large oyster mushrooms
- 4 sprigs lemon thyme
- Ground black pepper, to taste
- Lemon juice
- 4 slices whole grain or prebiotic-enriched bread
Fill a medium-sized saucepan with water and bring to a simmer. Gently slide each egg into the water and cook for 3 minutes or until the white has set and the yolk is cooked to your liking. Lift eggs out of the saucepan with a slotted spoon.
Meanwhile, heat 2 tbsp EVOO in a large frying pan. Add mushrooms and thyme, stirring occasionally. Cook for 10 minutes or untill golden and tender. Remove the pan from the heat and season with pepper and lemon juice.
Toast the bread and drizzle with remaining EVOO.
Assemble mushrooms and egg on toast and serve immediately.
*Can be tweaked to be gluten free: Use gluten free bread
- 3 cups dried apricots
- 1 cup almond meal
- 1⁄2 cup shredded coconut
- 1⁄2 cup linseeds
- 2 tbsp orange juice
- 1 tbsp orange zest
- 1 tbsp maple syrup
- 1 cup white sesame seeds, for rolling
Place all the ingredients except sesame seeds into a food processor. Blitz until combined and holding together.
Roll mixture into large walnut-sized balls, then roll in sesame seeds to coat.
Store in an air-tight container in the refrigerator.
- 2 tbs milk powder
- Full cream milk (quantity specified on porridge sachet instructions)
- Porridge sachet
- 1 tbs chia seeds
- 1 tbs chia seeds
- 1 tbs peanut butter Honey
- Fresh berries, optional
- Stir milk powder into milk.
- Prepare porridge according to sachet instructions using milk and milk powder mixture.
- Stir through chia seeds and serve with peanut butter and honey drizzled over the top. Add berries, if desired.
- 2 eggs
- 1 tbs cooking cream
- 1 tbs extra virgin olive oil
- 1 tomato, chopped
- 50g leg ham, diced
- 20g grated cheese
- Salt, pepper and finely chopped parsley, optional
- Combine eggs and cream in a small
mixing bowl. Set aside. - Heat oil in a small pan over medium heat. Add tomatoe and cook for 3-4 minutes until juices have evaporated. Add ham and cook for a further 2 minutes.
- Pour egg mixture into the pan and tilt the pan to ensure even distribution. Cook for one minute. Using a flexible spatula, gently lift the edges away from the pan and at the same time, tilt the pan to allow the uncooked egg mixture to flow underneath the cooked egg. Once firm enough, flip the omelette and continue cooking until cooked through. This step should take about 4 minutes in total.
- Scatter cheese over the omelette. Fold the omelette in half and transfer to a plate. Season with salt, pepper and parsley if using. Serve immediately.
- 3 eggs
- 1 tbs cream
- 1/3 cup grated cheese
- ½ avocado, sliced
- 1 tomato, sliced
- 1 wholegrain wrap
- 1 tbs extra virgin olive oil
- Whisk eggs, cream and grated cheese in a small mixing bowl until well combined. Set aside.
- Arrange avocado and tomato along the middle of the wrap. Set aside.
- Heat oil in a medium fry pan over a low-medium heat. Add egg mixture and gently push the mixture around the pan with a flexible spatula until cooked through.
- Add scrambled eggs to the centre of the wrap. Fold the wrap and serve immediately.
- 1 cup full cream milk
- 1 tbs skim milk powder
- 1 banana
- ½ cup rolled oats
- ½ cup frozen mixed berries
- 30g almonds
- 1 tbs chia seeds
- Squeeze of honey
- Combine all ingredients in a blender and blitz until smooth. Serve immediately.
- 2 eggs
- 2 slices wholegrain bread
- ½ avocado, mashed
- 30g goat’s cheese
- Chilli flakes, to serve (optional)
Note: You could replace goat’s cheese with fetta or grated cheddar cheese.
- Add eggs to a small pot and cover with water. Bring to the boil and cook for 4 minutes for so!-boiled. (Cook for 7 minutes for hard-boiled). Carefully discard boiling water and place eggs into a bowl of iced water.
- Meanwhile, toast the bread and top with avocado.
- Once the eggs have cooled slightly, peel away the shell and place on avocado toast.
- Crumble over goat’s cheese and sprinkle with chilli flakes, if using. Serve immediately.
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