Quinoa is incredibly nutritious, high in fibre and a great source of protein to kick start your day. I love to use flakes as an alternative to oats, as they are gluten free. You can use any of your favourite nuts and seeds utilising the quantities mentioned below. Top with some berries or bananas and serve with almond or coconut milk.
YOU WILL NEED:
2 cups organic quinoa flakes 1/2 cup shredded coconut (unsweetened) 1/3 cup organic virgin coconut oil 1/3 cup almonds (raw) 1/4 cup chia seeds 1/3 cup cashews (raw) 1/4 cup pumpkin seeds 1/3 cup walnuts (raw) 1/4 cup raisins 1/4 cup organic maple syrup 1 tsp cinnamon
Preheat oven to 300F/150C. Line a large flat baking tray with baking paper.
In a large bowl, mix together all of the ingredients.
Spread out evenly on a tray and bake for 30 mins.
Check your granola regularly to ensure the outside edges are not browning. Stir granola for more even baking.
Store in an airtight container for up to 3 weeks, but I seriously think this will be all consumed before then!!
Shakshouka is something I often order when dining out as it is vegetarian and gluten-free. It is a super healthy, middle eastern dish of eggs poached in a spicy sauce of tomatoes, chilli, peppers, and onions, spiced with cumin. This is also one of my all time fav breakfasts to cook on the weekend for my husband & I, but most certainly can be eaten at any time of the day. Shakshouka is traditionally served in a cast iron pan. For those who love it hot (like myself), you can always kick up the heat with some extra chilli flakes. This protein packed meal will keep you feeling satisfied for hours.
YOU WILL NEED:
extra virgin organic olive oil
4 eggs (free-range)
1/2 large diced red onion
2 cloves chopped garlic
a diced red pepper (capsicum)
2 small diced zucchinis (or 1/2 a large)
1/2 cup pinto or cannellini beans
1 tsp cumin (ground)
chilli flakes to taste
2 large diced tomatoes
2 tbsp tomato paste
*3 kale leaves (optional)
fresh chopped parsley
Splash some extra virgin olive oil in a cast iron pan. Add the diced onion and sauté for 5 mins. Add the garlic, red pepper, zucchini and beans and continue to sauté for 5 mins.
Throw in the diced tomatoes, tomato paste cumin and chilli. Cook until the sauce slightly reduces.
Add the eggs slowly on top so as not to break the yolks.
Cover the pan and cook for 10 mins or until the eggs are cooked. I like my eggs runny, however cook a little longer if you’d prefer over easy.
*Whilst the eggs are cooking, I like to lightly fry up some kale in a fresh pan with some extra virgin coconut oil and a little salt.
Serve the shakshouka with a little seasoning of salt & pepper, the fresh chopped parsley and the kale on the side.