Breakfasts You Will Want To Get Up For!

It’s all to easy to get stuck in a rut with breakfasts and it deserves a little love and attention being the most important meal of the day.  Whilst you sleep your body carries out myriad detoxification and organising processes; your liver works steadily to filter toxins and assimilate nutrients and your brain is sorting through all the information you’ve gathered during the day, so by morning you are very much in need of an energy boost!

Liven up your breakfast options with these tasty ideas, all of which have gluten, egg and dairy free options:

Fresh Vegetable Juices

A concentrated way to get easy to digest nutrients, juices are ideal for breakfast.  Try apple, spinach and parsley; carrot orange and ginger or beetroot, apple and mint for a zingy start to your day!

Smoothie

Great for when you’re short of time or can’t face food.  Blend fruit, dairy or non-dairy milk and ground seeds for a filling fruity drink.

Buckwheat Blinis

Whisk together 2-3 tablespoons buckwheat flour with 1 egg (or egg replacer) and 3 tablespoons dairy or non-dairy milk to make a batter mixture (add more or less milk as needed).  Heat 1/2 a teaspoon of coconut oil or butter in a skillet.  Add spoonfuls of the mixture to form small blinis and cook until golden brown.  Enjoy with yoghurt and fresh blueberries.

Debs Morning Millety Glow

This recipe for a gluten-free Ready Brek alternative is from a culinary-inspiring client; gently cook 2-3 tablespoons of millet flakes in water or non-dairy milk.  Add dessicated coconut, a teaspoon of cacao powder and a drizzle of agave nectar to taste.  Delicious!

Nutty Avocado

Spread oatcakes, rice cakes or gluten-free toast with a nut butter of your choice; almond, cashew, hazel, brazil nut or plain peanut butter.  Top with sliced avocado and raspberries.

 

Millet salad

Millet salad

 gluten-free, vegan, dairy-free, nut-free

Millet Salad

Not just for budgies, millet is tasty and nutritious for humans too. It’s a good source of fibre, magnesium, and B-vitamins, and is completely gluten-free.

If you’re stuck in a pasta rut try this colourful millet salad instead. And make a big batch so you’ve got plenty for leftovers the next day.

Ingredients

1 cup millet, rinsed & drained

½ a butternut squash, diced

1 handful of Swiss chard or kale

1 cup green beans, chopped

1tspn minced garlic

1  dessertspoon coconut oil

1 tablespoon of good-quality virgin olive oil or avocado oil

1 handful chopped tomatoes

1 handful chopped parsley

Coat the diced butternut squash in melted coconut oil and roast in a 180* oven.

Bring 1.5 cups water to the boil then simmer the millet till all the water is absorbed.

Gently heat the olive or avocado oil in a shallow frying pan, then add the garlic, chard, and green beans, and lightly sauté until soft.

Toss all the ingredients in a large bowl, and garnish with parsley and tomatoes.  Enjoy!

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Flaxseed Flatbread

Green Bean Soup