I don’t know about you, but if I don’t go out for breakfast then I’m faced with two bleak options—measly toast with spreads (which I’ll inevitably burn), or bland cereal (which I’ll inevitably leave til it goes soggy). Neither are particularly interesting or delicious…and don’t even get me started on how unhealthy they probably are!
It doesn’t have to be that way though, Listers! Even when you don’t make it to your local for brekkie, your morning meal should still be fun, exciting, tasty AND good for you! A healthy breakfast should be at the top of your priority list!
We went straight to the source—four of Australia’s best online recipe hotspots for their take on a DIY healthy breakfast. Now, which one to tackle first?
Scrambled Cheddar Eggs on Wholegrain Toast
A shrine to all things dairy, The Dairy Kitchen is your one-stop-shop for delicious dairy-based recipes. They’ve also just launched their brand new e-cookbook, Start and End Your Day with Dairy! It’s full of tasty breakfast and dinner recipes, with contributions from Olympian Michael Klim, Louise Burke from the AIS and Amanda Voisey from Cooking For Busy Mums.
The Dairy Kitchen’s DIY healthy breakfast pick involves everyone’s morning favourite, eggs, mixed with our personal favourite, cheese! A great source of protein, and with the wholegrain toast providing valuable fibre, this brekkie recipe is super simply and tastes great!
Ingredients | Serves 1
• 6-8 cherry tomatoes
• 2 eggs
• 1 egg white
• 2 tablespoons reduced fat Australian milk
• 40g reduced fat Australian cheddar cheese
• 2 teaspoons chopped parsley
• Black pepper for seasoning
• 2 thick slices wholegrain bread, toasted
1. Line an oven tray with baking paper and place your cherry tomatoes on top. Pop them into an oven at 180 C and bake for 5 minutes until heated through and the skins are starting to split.
2. Whisk the eggs and milk in a small bowl before pouring into a pre-heated non-stick fry pan. Cook over medium heat, ensuring that you stir occasionally.
3. Once the eggs reach the just cooked stage, add the cheese, parsley and pepper and stir through the egg mixture.
4. Once cooked, sprinkle the eggs with extra chopped parsley and serve on top of (lightly) buttered toast along with the baked cherry tomatoes. Enjoy!
Vegan Eggs on Granola Toast
The creation of self-proclaimed ‘High-Heeled Hippie’ Anna Allbury, My Hippie Kitchen is a treasure trove of creative, whimsical and totally delicious healthy recipes, all designed to make you smile on the inside and out.
With a web series just about to launch (follow My Hippie Kitchen on Instagram for updates), Anna’s success in the healthy eats and treats arena is evident. Plus, her dishes are just so purdy!
In the meantime, Anna has put together a very special DIY healthy breakfast recipe for us—Vegan Eggs on Granola Toast! Not only is it vegan, gluten-free and paleo, this healthy brekkie is low GI, great for your metabolism, and packed with Vitamin B12, which is essential for red blood cell production.
Ingredients | Serves 2
Granola Toast (prepare the night before)
• 1/2 cup raw cashews
• 1/2 cup raw almonds
• 1/4 cup raw pepitas
• 1/4 cup raw sunflower seeds
• 1/2 cup unsweetened coconut flakes
• 1/4 cup coconut oil
• 1/4 cup coconut flower nectar
• 1/2 vanilla pod
• 4 dates
• 4 tablespoons plain unsweetened coconut yogurt (2 tablespoons per ‘egg’)
• 2 apricot halves (tinned variety in juice is fine!)
• 1 tablespoon apricot juice (use leftovers from the tinned apricots)
1. Preheat the oven to 135 C then roughly chop the cashews, almonds and dates, and combine in a bowl with smaller seeds.
2. Place coconut oil and coconut flower nectar into a microwave-safe bowl, and microwave on high for 30 seconds, or until both are melted. Slice vanilla pod, and scrape half the insides out, add to the coconut oil and coconut flower nectar, before stirring vigorously.
3. Add the vanilla coconut nectar oil to the nuts, dates and seeds mix and stir until all dry ingredients are coated.
4. Pour mixture into a lined baking tray and bake for 30 minutes, stirring occasionally.
5. When the granola is golden and gorgeous, remove from oven and leave to cool for 2 minutes then separate the mixture in half.
6. With a spatula, gently encourage the two portions of granola into square toast shapes and refrigerate overnight.
1. Using 2 dessertspoons, gently quenelle the coconut yoghurt into a poached egg shape, placing each quenelle in the centre of the granola toasts.
2. Gently push the apricot halves onto the top of each yoghurt quenelles and drizzle with apricot juice—delish!
Blueberry Chia Pancakes
What started as a passion for good nutrition for mother-daughter duo Jennifer and Hannah Singleton, turned into Health Synergy, a blog designed to de-mystify the world of healthy eating for regular peeps like you and me.
Health Synergy is now a brilliant source of nutritional information, plus their Instagram boasts some of the most droolworthy pics we’ve ever seen! Looking for further advice? Lucky Sydneysiders can also book in for a consultation here.
As for healthy breakfast recipes, Hannah is a big fan of their Blueberry Chia Pancakes, which are full of protein, omega 3 fats, fibre and anti-oxidants. Nom!
Ingredients | Serves 2
• 1/4 cup buckwheat flour
• 1/4 cup green banana flour
• 1/2 teaspoon baking powder
• Pinch vanilla bean powder
• 1 heaped teaspoon lucuma power
• 1 ripe banana (mashed until smooth)
• 1/2 cup filtered water
• 1/2 cup fresh blueberries, roughly mashed with a fork
• 2 organic free-range eggs
• 1 teaspoon soaked chia seeds
• 1 teaspoon coconut oil, to cook
• Juice of 1/2 orange
• 1 tablespoon organic raw honey
• 1 cup frozen blueberries
• Pinch vanilla bean powder
1. Combine dry ingredients in a mixing bowl before adding egg yolks, mashed banana, mashed blueberries and water. Mix until all ingredients are combined.
2. In a separate bowl, whisk egg whites until firm peaks form and set aside.
3. Moving on to the coulis, combine all ingredients in a saucepan and place on low heat for approximately 5 minutes, stirring occasionally. Strain to remove pulp and set the blueberry coulis ‘juice’ aside to use as topping.
4. Next add the blueberry pulp to the pancake mixture and stir to create a ‘swirl’ effect before gently folding the whisked egg whites in as well.
5. Place 1 teaspoon coconut oil in a non-stick pan and allow to melt on medium heat. Once the pan has heated, add in a small amount of the pancake mix and leave to cook for 1-2 minutes (or until bubbles start to form around the outside) then flip and allow the other side to cook for a minute or so. Repeat this process for the rest of the mixture.
6. Top with blueberry coulis ‘juice’, fresh blueberries and cashew or coconut yogurt.
Vanilla Rooibos Bircher Muesli with Rhubarb Compote
A naturopath, holistic nutrionist, and all-round awesome chick, Meg Thompson is the woman behind healthy food blog, My Wholefood Romance.
Meg whole-heartedly believes in the power of wholefoods, spending her days and nights putting together some of the tastiest recipes we’ve ever come across (you need to try her healthy pancake recipes here). The best part? All of Meg’s recipes are super easy and designed to get you up and bouncing around town full of health and happiness.
Not just a lip-smacking recipe, Meg’s Vanilla Bircher Muesli with Rhubarb compote is also a cinch to make and is full of good things likes B vitamins, magnesium, iron, zinc and fibre. Plus, the pre-soaking of the bircher makes it even more nourishing, as it allows the oats to soak up all the nutrients. Hungry? Let’s get cooking!
Ingredients | Serves 1
• 1/2 cup rolled oats
• 1/3 cup milk
• 1/3 cup strongly brewed rooibos tea
• 1/2 vanilla bean, scraped (you can also use 1/2 teaspoon pure vanilla essence)
• 1/2 teaspoon maple syrup (optional)
• 1/2 tablespoon chia seeds (optional)
• 2 tablespoons full fat yoghurt for topping
• 1 fig, or any other seasonal fruit you enjoy
• 2 cups rhubarb, chopped (around one bunch, discard the leaves)
• 2 tablespoons fresh orange juice
• 2 tablespoons maple syrup
• 2 thin slices of fresh ginger
1. First, make the compote. Add the chopped rhubarb, orange juice, maple syrup and ginger slices to a small saucepan and bring to a low boil.
2. Reduce the heat and simmer with the lid on for around 5 minutes, stirring occasionally. Remove the lid and cook for another few minutes, until the rhubarb is soft and cooked. Take off the heat, leave to cool, remove the ginger pieces, and transfer to an airtight jar or container and store in the fridge. Makes around 1 cup.
3. To make the bircher, place all the ingredients (not the compote) in a bowl, cover and leave in the fridge overnight.
4. In the morning, add a few tablespoons of the compote to the soaked oats and top with the yoghurt and sliced fig. Other great toppings include a handful of almonds, walnuts, or any seeds of your choice.
Image Credit: My Hippie Kitchen