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5 breakfasts to impress your quarantine buddy






Banana Berry Pancakes

Ingredients

2 ripe bananas

2 large eggs

½ cup almond meal

1 cup frozen (and thawed) berries

2 tsp baking powder

1 tsp vanilla extract

Oil for cooking


Method

- In a large bowl mash banana with a fork, then add vanilla and baking powder and mix well.

- Once combined add almond meal and eggs and mix until your batter is thick but not too dry, if it is a little dry try adding some dairy free milk. Once you’ve found the right consistency fold in thawed berries.

- Heat a large pan over a medium heat and once hot add a small amount of oil or butter to the pan. Using a tablespoon scoop batter into pan and allow to cook for about 60-90 seconds or until small bubbles appear, at this point flip your pancake and cook through.

- To serve add your toppings of choice, some great ideas include fresh sliced banana, berries, coconut yoghurt, buckwheat granola or maple syrup.




Café Quality Avo Smash

Ingredients

2 pieces toast of choice

½ avocado

½ lemon

5-6 cherry tomatoes

Feta or goats cheese

Fresh parsley

Method

- Toast bread until golden brown or desired level of toasted.

- While this is toasting half or quarter your tomatoes, slice lemon and pick your fresh parsley leaves.

- Once toast is ready spread your ½ an avocado, squeeze on lemon and assemble cherry tomatoes, feta/goats cheese, fresh parsley and salt as required.


Chia + Buckwheat Granola

Ingredients

1 cup chia seeds

1L almond milk

1 tsp vanilla extract

2 tbsp maple syrup

Greek or coconut yoghurt

Fresh fruit – strawberries, raspberries, banana etc.

Buckwheat granola*

Method

- Pour chia seeds into a large bowl and slowly add almond milk, mixing frequently with a fork to make sure it doesn’t clump together. Let the chia soak for up to 30 minutes, periodically stirring with a fork.

- Add vanilla and maple to chia mixture and mix well.

- To serve add ¼ of the chia mixture into a bowl, adding your yoghurt, fresh fruits and granola.

Ingredients

500g raw buckwheat

500g shredded coconut

1 cup coconut oil melted

¼ cup maple syrup

1tbsp cinnamon

Method

- Preheat your oven to 150° and line two trays with baking paper.

- In a large bowl combine raw buckwheat, shredded coconut and cinnamon.

- In a separate heatproof container melt the coconut oil and maple syrup.

- Combine wet and dry ingredients, mixing thoroughly, then pour mixture onto lined trays.

- Bake in oven for 15-20 minutes, making sure to check that your granola doesn’t burn. Once golden brown, remove from oven and let sit for 10 minutes before putting into an airtight container.



Brekky Salad – Serves 5

Ingredients

1 cup quinoa

1 head of broccoli

250g snow peas

½ bunch kale

Sauerkraut

Boiled eggs

Avocado

Method

- Add quinoa and 2 cups of water to sauce pan, bring to the boil and then set to a medium heat to simmer until all the water has been absorbed, making sure to stir regularly.

- While quinoa is cooking ¾ fill a large saucepan with water and bring to the boil.

- Chop broccoli into florets and top/tail snow peas and add to large pot once the water is boiling. Allow to cook for 3 minutes and then drain and run under cold water immediately.

- Finely slice kale and in a boil drizzle with olive oil and then massage in with your hands until soft.

- Assemble all prepared ingredients into a bowl and to serve add sauerkraut, boiled egg and ¼ avocado.

This recipe serves up to 5 so it’s great for a weekly meal prep option!





Sweet Potato Fritters

Ingredients

1 medium sweet potato

1 large egg

2 tbsp brown rice/buckwheat flour

1 tbsp dried parsley flakes

1 tsp cumin

Salt + pepper to taste

Method

- Peel and grate sweet potato and place into a medium bowl. Using a tea towel or paper towel squeeze out as much of the liquid from the sweet potato as possible and return to bowl.

- Add egg and herbs/spices to the sweet potato mixture and combine. Once the wet mixture is combined stir in flour of choice – I found buckwheat flour worked well.

- In a large frypan melt butter/oil/ghee over a medium heat and begin to spoon in your fritter mix. Each fritter should be around 2tbsp of mixture and can be formed into a fritter in your hands before making it to the frypan.

- Cook for 3-4 minutes each side, or until golden brown and cooked through.

- Serve fritters with your favourite breakfast sides like spinach, mushrooms, avocado, fresh tomatoes, sauerkraut or poached eggs.

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