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3 Healthy Breakfast Options

January 18th, 2012 | 1 Comment

Check out these breakfast options.  All can be prepared in under 10 minutes, and are amazingly healthy plus gluten and diary free.

Vegetarian Omelete

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

6 free range organic eggs

Salt & Pepper

Baby Spinach

Asparagus

Red Chilli

Olive oil/coconut oil

 

Method:

Place 2-3 handfuls of spinach and chopped asparagus to frypan on medium heat.  Mix 6 eggs in a bowl add salt and pepper to taste.  Pour egg mix into the frypan once spinach has wilted and excess water evaporated. Gently stir the middle of the pan until the omelete is cooked.  Fold over and serve.

 

The Breakfast Powerbowl

Millet, Blackberries, Pumpkin seeds, sunflower seeds with Coconut milk

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Millet or quinoa (Quinoa is a higher protein option)

Blackberries, blueberries or black currants

Pumpkin seeds

Sunflower seeds

Coconut milk

Cinnamon

 

Method:

Millet: Place 4 cups of millet into a saucepan and cover with an inch of water, bring to boil and then simmer, adding water as needed to keep the millet just covered until cooked.  Best to add too little water and top it up rather than too much.  Once millet has cooled place in a tupperware container and keep in fridge to use for breakfast during the week.

Powerbowl:  Place 1-2cups of millet in a bowl with coconut milk and warm through in microwave, add berries, seeds and cinnamon to taste.

 

Smoked Salmon & Eggs on Rocket

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Wild Caught Atlantic Salmon

Free Range Organic Eggs

Rocket (washed in water with cap of cider vinegar to clean away pesticides)

Coconut Oil

 

Method:  Turn Pan on to a high heat to warm up fast , add 1 heaped teaspoon of coconut oil.  Once coconut oil is melted turn down heat to medium and add eggs.  Place a lid on top of the pan to allow the eggs to cook evenly.  Remove eggs from pan after 2 minutes depending on how cooked you want you egg.  Place on top of rocket. add salmon, cracked pepper and a squeeze of lemon to taste.

 

Mexican Breakfast Taco’s

Ingredients:

Black Beans: Canned or home cooked  (add 2 cloves of garlic per 500g of beans, salt, pepper & paprika to taste, simmer for 2 hours or 40 minutes if  beans have been soaked in water overnight)

Free range Organic Eggs

Wild Alaskan Smoked Salmon

Corn Tortillas (Borough Market Se1, Cool Chile stand G/F free)

Baby Spinach/Rocket

Organic Virgin Coconut Oil

Method:

Heat pan to medium high heat, add tsp of coconut oil. Heat tortillas in pan for 30s each side. Add more coconut oil to pan followed by eggs and cover.  During this time heat beans in microwave or saucepan (I used leftover beans from a chilli I made the night before).  Cook eggs through to your preference and serve with spinach, beans, salmon on side.  Create your taco’s by spooning beans, eggs, salmon and spinach into your tortilla and enjoy!

 

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Comments

  1. Rob

    Eggs and salmon looks delicious!

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