Are your energy levels slumping by mid-morning?

Yep, you’ve heard it before. Breakfast IS important. Unless your’e the eat once a day type that I’ve been hearing about lately. But that’s another story. If you want to nourish yourself and be healthier start with the focus on breakfast.

We’ve all been guilty of not allowing enough time for a decent breakfast in the mornings. Breakfast time is a perfect way to start your day well and it’s true – how you start your day is how you live your day.

If you put the alarm on snooze 5 times and race around like a blowfly, grabbing a piece of fruit (or worse) as you run out the door it is not going to put you in a good frame of mind for an awesome day. And we all want to have an awesome day. Every day.

Nutrition is such a huge topic. My rules – eat as close to nature as possible, as often as possible.

Eat what suits your body as opposed to what is the latest fad. Keep experimenting and find what works for you.

Here’s 4 breakfast recipes that are simple and real and a whole lot of delicious.

1. Frittata
The list looks long but don’t freak out! You can use a combo of any veg, minimum of 3 is ideal.
I always have fresh veggies on hand. My frittata is made up of whatever veggies I can lay my hands on.

A handful of any combo of:-
Cauliflower (diced)
Broccoli (diced)
Carrot (grated)
Sweet potato (grated if raw or roasted priorate using)
Spring onion/ red onion (chopped)
Red pepper (chopped)
Zucchini (chopped or grated)
Mushrooms (sliced or chopped)
Fresh herbs – parsely, coriander (optional)
Turmeric/cumin 1/2 teaspoon of each (optional)
4-5 eggs gently beaten in a jug/bowl
Unrefined salt (optional)
Freshly ground pepper

Put some coconut oil or extra virgin olive oil in a flat bottomed frypan and add all your veggies at the same time. It should cover the base of the pan and be no more than 2 cm high. If you have too many veggies prepared, save them for another meal. (Yummo stir-fried in a bit of coconut oil on their own or with some garlic and fresh ginger). Cook over medium heat until just tender.

Pour your eggs evenly over the veg, keep heat at medium.

A lid is optional but will help the egg set on top before it’s too cooked on the bottom.

Cook until set, 5 to 10 minutes. Sprinkle with fresh herbs and fresh pepper. Slice and serve. Leftovers are deluxe cold for lunch or a light dinner, or breakfast the next day!

Optional extras  – smoked salmon torn on top with a handful of spinach after 5 mins of cooking

2. Egg and vege wrap

Per person
2 eggs – whisked
1/2 – 1 carrot grated
handful spinach
1/4 sliced tomato or 2 sliced cherry toms
4 slices cucumber
1/4 avocado
pre-roasted sweet potato – 1/4 cup

Heat a small frypan and add a drizzle of coconut oil. Cook the eggs in 2 batches so you have 2 min omelettes.
Lay on a plate and fill the middle lengthways with the veg.
Season with fresh herbs, s & p
Wrap (or fold) and hey presto, a quick delicious and highly nutritious start to the day.

3. Poached eggs with spinach and mushies

Per Person
2 eggs
4 medium/ 2 field mushrooms
2 handfuls spinach
Optional – roast sweet potato

If you’re one of those peops that freaks out at the thought of paoching eggs, chill. It’s not as hard as you think. This brekky will take less than ten mins to prepare.

Heat a saucepan of H2O until simmering. Add a tablespoon/splash of white vineger (optional). Stir the water with a spoon to form a whirlpool. Crack each egg individually on a saucer and slide into the simmering water. Reduce heat to low and cook eggs for 3 mins minimum. Use a slotted or holey spoon to remove the egg and rest on paper towel (to absorb the water).

In a frypan, heat some cooconut oil or olive oil and cook the mushies to your liking. Add some fresh thyme (lemon thyme is magic) if you have it handy. Add the sweet spuds to warm (if using) and then add a large handful or 2 of spinach and wilt for a minute or so.

Pop your veges on the plate and top with 2 poached eggs and some freshly cracked pepper.

4. Smoked Salmon or Free range bacon with Kale (can use spinach), Avocado & Pine Nuts

Per person
2 slices smoked salmon (sugar free)
2 rashers bacon
a handful of kale or 2 handfuls of spinach

Cook the bacon (if using) in a medium fry pan over medium heat. Remove and keep warm.

Chop the kale finely and add to the pan, stir frying for a few minutes until tender but not overcooked. Season with salt and pepper.

On a plate pile your kale (or wilted spinach) top with the cooked bacon or smoked salmon and half a sliced avocado. Sprinkle with pine nuts.

Savour every yummy mouthful.

There are so many variations of all of these recipes. I am a bit of an egg fan in the mornings. I find the energy they give me very sustaining and it’s ages until I am hungry again.

The frittata is the coolest and can be used with any combo of veggies. Leftovers are fabulous.

Give one of these a go today, even if it’s past breakfast time. They make great lunches too (if you’re at home).

Nourishing yourself with nutrient dense food is the way to optimum health for more than just your body. It’s brain food too. And it nourishes your soul. And THAT creates more happiness, something we all strive for. ENJOY!