Starting your day without getting tangled up in breakfast prep makes everything a little bit easier. These make-ahead breakfasts are all designed to deliver a big, tasty boost of protein, just the thing to keep you fully energised until lunchtime.
No-Bake Nut Bar
These delicious and healthy protein bars will keep 2 weeks in the fridge, twice that if you freeze them.
- 1 ¼ cups almond butter
- 5 Medjool dates, pitted and roughly chopped
- 2/3 cup hemp seeds
- 1/3 cup chia seeds
- 1/2 cup chocolate-flavoured protein powder
- Starting with the almond butter and dates, pulse all ingredients in a food processor. You’re looking for a texture like cookie dough.
- If necessary blend in more almond butter to moisten, protein powder for dryness, or dates to sweeten.
- Spoon the mixture into a loaf pan lined with baking paper and flatten into an evenly packed layer.
- Refrigerate until firm and cut into bars.
Big Breakfast Biscuits
Great with a cup of coffee, they’re the perfect way to top up your batteries for the morning.
- 1 packed cup pitted date
- 1/3 cup boiling water
- 1 egg
- 1 tbsp honey
- 3 tbsp coconut oil
- 1 tsp vanilla essence
- 1 1/4 cups rolled oats
- 1/2 cup flaked almonds
- 1/4 cups desiccated coconut
- 1/2 cup cranberries
- 3/4 cup almond meal
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Soak roughly chopped dates in ⅓ cup of boiling water for 10 minutes.
- Once soft mash into a paste and add egg, honey, vanilla essence and melted coconut oil. Mix thoroughly.
- Add rolled oats, flaked almonds, desiccated coconut, cranberries, almond meal, baking powder and cinnamon.
- Mix until flour is incorporated and you have made a thick batter.
- Measure out 6 cookies 1.7cm thick.
- Bake at 180C for 20 minutes until golden.
Super-Tasty Vegan Sausage
Something for your Sunday, these are a healthy alternative to the weekend fry-up.
- 1 cup textured vegetable protein
- 1 cup vegetable stock
- 1 1/4 cups brown rice flour
- 4 tbsp nutritional yeast
- 2 tsp dried sage
- 2 tsp dried thyme
- 2 tsp garlic powder
- 1/2 tsp paprika
- 1/8 tsp ground black pepper
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 2 flax eggs
- Stir vegetable protein into hot vegetable stock, cover and let sit for 10 minutes.
- Combine flour, yeast, sage, thyme, garlic powder, paprika and pepper in a large bowl.
- Add soy sauce, syrup, flax eggs and rehydrated vegetable protein and stir until thoroughly combined.
- Form into 12 patties.
- Fry in an oiled skillet until golden brown (about 3-4 minutes each side).
- Serve hot.
Good To Go Granola
Served with a luxurious dollop of coconut yoghurt, there’s no tastier way to get your fill of protein and fibre.
- 2 cups oats
- 1 cup walnuts chopped
- ½ cup pumpkin seeds raw
- ½ cup chia seeds
- ½ cup protein powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ⅓ cup maple syrup
- ⅓ cup olive oil or coconut oil
- Combine ingredients and coat with maple syrup and coconut oil.
- Bake at 160C for 20 – 30 mins.
- Freeze or store.
Fast and Flexible Frittata
A frittata is a great way to use up your leftover veg. You choose what to use in this super simple recipe.
- 2 tbsp olive oil
- 1 small onion, sliced finely
- 2 cloves minced garlic
- 250g cooked diced vegetables of your choice
- 1 cup cabbage
- 6 large eggs
- 125g goats cheese
- 1 tbsp flat-leaf parsley
- Beat eggs and season with black pepper (salt will come later).
- Heat 1 tbsp olive oil in a 22cm frying pan over low heat.
- Cook onion until soft.
- Stir in garlic and add cooked vegetables and kale. Cook for 2 mins more.
- Add a pinch of salt to the eggs and whisk briefly.
- Add eggs and parsley to the frying pan and stir.
- Cook gently until the sides and centre are just set.
- Turn the frittata onto a large plate, then transfer back to the frying pan to brown the uncooked side.
- Sprinkle with cheese over and cook until the frittata is golden and firm.
- Remove from heat, and leave to cool a bit before cutting into wedges.
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