Leaving the snug confines of the duvet is a whole lot easier when you have a hot breakfast to look forward to.
Porridge is the obvious choice, and this doesn’t have to be made with oats: quinoa flakes, buckwheat flakes, millet and polenta all make tasty porridge-like dishes.
But what if you can’t stand the texture?
Try these tempting alternatives instead and enjoy a warming, porridge-free start to your day!
1. Buckwheat pancakes
For the pancake mixture, blend buckwheat flour with your milk of choice and either a mashed banana or a beaten egg. Serve with blueberries and yoghurt (natural, soya or coconut).
2. Poached eggs with spinach, grilled mushrooms & grilled tomatoes
Protein, greens, and antioxidant nutrients are all packed together in this simple breakfast.
3. Warm Smoothies
Many people abandon smoothies once the weather turns cold, but you can switch them around to suit the winter months. Simply warm the milk and add 1/4 teaspoon each of cinnamon and turmeric before blending in your fruit and greens.
4. Stewed Fruit Crumble
Apple, pears, and plums are perfect stewing fruit and plentiful at this time of year. Top with homemade sugar-free granola, flaked almonds, seeds, and a dollop of yoghurt (natural, soya or coconut).
5. Pumpkin & quinoa bowl
Mix pre-roasted pumpkin (or butternut squash) with cooked quinoa, chopped walnuts, and a sprinkle of cinnamon – add yoghurt too if you like!
6. Veggie omelette
Gently fry chopped peppers, mushrooms, spinach, and a handful of cherry tomatoes in coconut/olive/avocado oil, then add beaten egg to make a speedy, healthful breakfast omelette.
Or try Rainbow Egg Cups; these can be batch-cooked and stored in the fridge or freezer to last all week.
7. Toasted rye bread with sliced avocado, feta, and fresh figs
Use gluten-free bread or oatcakes for a G/F alternative to rye bread, and drizzle a little raw honey over the figs.
8. Tofu Scramble
Tofu is a great alternative to scrambled eggs and a rich source of calcium, magnesium, and protein. For full recipe details, click through to www.thekitchn.com
For more foodie inspiration for your midlife health, follow me on IG @nutritioninyork and get your copy of “Natural Nutrition for Perimenopause – What to eat to feel good and stay sane” from Bookshop.org, Amazon, or yorkbookshop.com
Regular mushrooms can be used in place of wild ones, and as Sarah says in the post, keeping a packet of dried mushrooms in the store cupboard means you can add them to any mushroom dish for deeper flavours and higher nutrient value. Mushrooms are a fantastic source of fibre, immune-supporting nutrients, and vitamin D.
quality sausage or bacon.
