Week Of Nourishing Breakfasts

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Recipes (all serve 1)

Chickpea pesto baked eggs:

3 eggs
120g cooked chickpeas
150g mushrooms
70g spinach
2 tbsp. pesto
salt & pepper
To serve (optional):
handful parsley
yogurt

Scramble, plantain & avocado:

3 eggs
1/2 plantain
1 avocado
1 tbsp. lime
handful coriander
salt & pepper

Blueberry oat and brown rice porridge:

1/2 cup oats
1/2 cup cooked brown rice
120g blueberries
3/4 cup almond milk (add a touch of full coconut milk for extra creaminess)
1 tsp. cinnamon

Bone broth bowl:

350 ml bone broth
Vegetables of choice: cooked sweet potato or squash, cabbage, leeks, kale, ginger.
100g Chickpeas or butterbeans
60g Rice noodles
1 tbsp. kimchi
2 eggs
2 tbsp. tamari
1 tbsp. sesame seeds or shichimi

Plantain & oat pancakes:

1/2 or 110g ripe plantain
3/4 cup oats
1/4 cup or 70g greek yogurt
1 egg
1 tsp. cinnamon
1 tsp. vanilla extract
1/2. tsp. baking powder
2 tbsp. extra virgin olive oil
Knob of butter (to cook)