HEALTHY WEEKDAY BREAKFAST IDEAS | FULL RECIPES

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Recipes:

Berry Parfait

1 serving, ready in 15 minutes

1 cup frozen berries
2 tbsp water
1 1/3 cup natural yoghurt
1/2 cup granola
Strawberries to top

Combine the frozen berries and water in a small sauce pan. Heat over medium heat for approximately 5 - 8 minutes until the berries begin to burst.

Build your parfaits by adding layers of natural yoghurt, berries and granola. Top with sliced strawberries.
Baked pecan oatmeal

Serves 8, ready in 50 minutes (make ahead)

1 cup almond milk
1/2 cup sugar free syrup
2 eggs
1 tsp baking powder
1 tsp ground cinnamon
1 mashed banana
2 cups gluten free old fashioned oats
1 tsp vanilla extract
1/2 cups chopped pecans
4 chopped strawberries

Preheat the oven to 350°F. Whisk all of the ingredients together in a large bowl.

Bake for 35 minutes or until firm and lightly golden on the top.

Top with fruit, natural yoghurt, nut butter or maple syrup.
Greek avocado toast

Serves 1, ready in 10 minutes

1 mashed avocado
2 slices of wholegrain toast
1/4 cup crumbled feta
1/4 cup kalamata olives
1/4 cup cucumber
Crushed red pepper flakes
Chopped dill
1 lemon wedge

Remove avocado halves from skin and place in a medium bowl. Squeeze some lemon juice over the avocado and mash with a fork.

Spread the mashed avocado onto toast then top with feta, cucumber, olives, red pepper flakes and dill.
Feta and tomato scramble

Serves 1, ready in 10 minutes

1 tbsp olive oil
2 eggs
2 tbsp almond milk
1/2 cup tomatoes
1/4 cup crumbled feta
2 tbsp diced onion
Chopped dill
Chopped parsley

Sauté diced onion in the 2 tablespoons of olive oil over medium heat until softened, about 2 minutes.

Add the chopped tomatoes to the pan, continue to sauté for about 2 minutes.

Add the eggs, stir for 1 minute then add the almond milk. Continue to stir until the eggs are almost cooked.

Add the feta and dill to the pan, stir for 30 seconds until the feta begins to melt.

Transfer eggs to a plate and sprinkle with parsley.

Enjoy!
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