Week of Nourishing Breakfasts

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All recipes serve 1

TURKISH (STYLE) EGGS
Yogurt:
200g Greek yogurt
1/3 garlic clove
1.5 tbsp. lemon
1 tbsp. fresh dill
salt

Eggs:
2/3 eggs
150g jarred red peppers

Butter:
30g butter
1 tsp. Aleppo pepper
¼ tsp. chilli flakes

PROTEIN PORRIDGE
½ cup / 45g oats (soak)
½ cup almond milk (add more if required)
½ tsp. cinnamon
1 tbsp. protein powder of choice

Toppings (optional)
Honey
Bee pollen
Hemp seeds
Berries

TUNA FRITATTA
80g tuna
3 eggs
½ red onion
Salt & pepper

Toppings (optional)
Pesto
Rocket (arugula)
Cherry tomatoes

SCRAMBLE, PLANTAIN & GREENS
3 eggs
1/2 plantain
1 avocado
Tomatoes:
Cherry tomatoes
Basil
Oregano
EVOO
Salt

Extras:
Piadina

CHERRY TOMATO, GARLIC BUTTERBEANS + COTTAGE CHEESE
60g cottage cheese
Bread of choice

250g cherry tomatoes
250g butter beans
1-2 garlic cloves
Handful fresh basil
1 tbsp. dried oregano
Salt