Breakfast Ideas To Kick Start Your Day

What better way to kick-start your day than with these delicious and healthy breakfast ideas prepared by you, The Lazy Makoti and Cara-Lisa? 

Egg White Scramble with Mushrooms and Cherry Tomatoes

Ingredients

Scramble Ingredients

4 egg whites

1 tsp. Himalayan rock salt

1 tsp. dried oregano

1 tsp. dried thyme

2 tbsp. milk of choice

1 tsp. baking powder

2 tsp. coconut oil for frying

Mushroom and Tomato Ingredients

2 cups button mushrooms

1 cup cherry tomatoes – sliced

1 cup fresh basil- chopped

2 tsp. coconut oil

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. Himalayan rock salt

1 slice toasted 100% Rye bread

Instructions

Step 1:

Whisk together all ingredients for scrambled egg

Step 2:

Place coconut oil and garlic in medium frying pan and allow to fry for 1 min

Add mushrooms, tomatoes, herbs, and seasoning

Fry on medium heat for 5-7 mins until cooked through completely

Step 3:

Place toast in a toaster

Place coconut oil in a separate frying pan

Add whisked scramble ingredients

Scramble on high heat for approximately 3 minutes stirring continuously

Step 4:

Top toasted rye with egg white scramble, mushroom and tomatoes

Mexican Omelette

Ingredients

2-3 free range eggs

½ green pepper diced

6 Rosa tomatoes – finely chopped

2 cups baby spinach – diced

5 basil leaves – finely chopped

Handful parsley – stems removed

½ tsp. baking powder

3 tbsp. milk of choice (I use rice milk)

Himalayan rock salt and black pepper to taste

2 slices 100% wheat-free Rye Bread (optional)

Instructions

Step 1:

Place eggs, baking powder and milk of choice into a large mixing bowl

Whisk thoroughly

Step 2:

Add remaining ingredients and whisk together until thoroughly combined

Step 3:

Place coconut oil in large frying pan and melt on high heat

Reduce heat and add omelette mixture

Fry for 4 minutes on medium heat until top of mixture begins to bubble

Flip and fry on other side for 3-4 minutes

Step 3:

Once cooked through completely, remove from heat

Fold over in pan and place on serving dish.

Serving Suggestion

Serve hot alongside 2 slices of toasted wheat free rye

Apple Pie Chia and Oat Pudding with Coconut Cream

Ingredients

Prep Time 40 minutes 

1 cup coconut milk

1/4 cup chia seeds

1 tsp. xylitol

2 apples – baked and blended

3 tbsp. maple syrup

½ tsp. cinnamon

½ tsp. ground cloves

1 cup rolled oats

1 tbsp. coconut oil

¼ tsp. nutmeg

1 cup coconut cream

Toppings

4 large fresh strawberries

¼ cup walnuts

Instructions

Step 1:

Combine coconut milk with chia seeds and xylitol and refrigerate overnight or until chia seeds have expanded and milk has a pudding-like consistency.

Step 2:

Preheat oven to 180⁰C

Place whole apples in an oven and bake for 20 minutes until soft. Once cooked, remove from oven and allow to cool.

Step 3:

Place apples in a blender along with cinnamon, cloves, nutmeg, and maple syrup and blend for 30 seconds until chunky “apple pie” filling forms. Add chia pudding and blend further for 1 minute until all ingredients are well combined to form the apple pie chia pudding.

Step 4:

In a medium-sized mixing bowl, combine oats with coconut oil.

Place oats on large baking tray and bake at 180⁰C for 15-20 minutes until golden brown. Remove from heat.

Step 5:

Layer half of the apple pie chia pudding, coconut cream, and oats evenly in four 250ml tumbler glasses. Repeat layers once, ending with oats.

Step 6:

Top with fresh chopped strawberries and walnuts

Baby Marrow Frittas 

Ingredients

4 cups baby marrow, shredded
1/4 cup spinach, very finely chopped
2/3 cup cake flour
2 large eggs, lightly beaten
1/3 cup sliced spring onion (green and white parts)
2 Tablespoons olive oil

Method:

Place the shredded baby marrow in a kitchen towel and squeeze out as much liquid as you can. Transfer the baby marrow to a large bowl.

Add the flour, eggs, sliced spring onion, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Add the olive oil to large pan over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the baby marrow mixture into the pan, pressing them lightly into rounds. (make 2 or 3 at a time, don’t overfill pan)
Cook the baby marrow fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.

Serve warm

Ingredients supplied by:

http://www.caralishious.com/recipes/breakfast/apple-pie-chia-and-oat-pudding-with-coconut-cream

http://www.caralishious.com/recipes/breakfast/mexican-omelette

http://www.caralishious.com/recipes/breakfast/egg-white-scramble-with-mushrooms-and-cherry-tomatoes

And The Lazy Makoti.

Follow Cara Lisa on:

Instagram: @thecaracollective

Follow The Lazy Makoti on:

Instagram: @thelazymakoti