5 easy and healthy breakfasts.

Nov 11, 2016



In the hustle and the bustle of the average work week a healthy breakfast often ends up dangeling at the bottom of my priority list. A quick round of surveying amongst my co-workers tought me that I am not at all alone in this. One of them contents herself with a cup of coffee and a slice of whitebread with jam, another swears by coco pops with soy milk, I myself eat peanut butter toast with a cup of earl grey most of the days, but I must say the one that opts for nothing but a nasty smelling sugary energy drink is probably the worst off.

Quite sad, since not only is our breakfast our most important meal - or so we are told - , it can also be a source of sheer joy when well executed. So, not only for myself, but also for those of you who tend to lack inspiration in the morning: I made a list of 5 easy, quick, healthy and tasty breakfasts to get us through the working week.
Most things do take some preparation in advance, but then again, are there really better ways to spend a Sunday than baking? (Of course now you're goig all like: Uh duh, yes, there are! And you wouldn't be all together wrong. But hey, I'm just trying to help, okay? And think of all the joy your hard work will bring you in the early, cold, sad and lonely hours of the working week!)

 

1. Pancakes with red berries and coconut flakes

They look good, don't they? Well, I'll tell you how to make 'em: Throw together 5 eggs, 200g greek yoghurt or cream cheese,70g almond flour, 30g coconut flour (you can also use tigernut flour or mix with wheat flour if you like). Mix all ingredients until fully combined. Melt some coconut butter in a small pan and scoop in a small amount of batter. Bake for about 1min on each side (bake the first side with a lid on). This makes about 8 pancakes. You can put these babies in the deepfreezer, wrapped per two and just take them out the night before you plan on eating them. Top them with some fresh berries and finish them off with some coconut flakes.

 

2. Homemade granola with greek yoghurt and pear

Why make granola yourself, when there are so many yummy supermarket alternatives you ask? Because the one you can buy in the store are all basically sugar-ridden. This (almost) sugar free granola (based on a recipe by Nigella Lawson) however is guilt-free and that makes it so much better! To make it you need an oven at 150°C, a large baking tray lined with parchmet paper, 450g oatmeal, 100g flax seeds, 100g sunflower seeds, 2 tblsp coconut flakes, 25g of cocoa, 1 tsp ground ginger, 2 tsp cinnamon, 1/2 tsp salt, 6 tblsp of maple syrup or honey, 200g apple sauce, 2 tblsp of coconut oil. Bake for about 45 mins and stir occasionally.
Serve with some yoghurt or milk. Combines very well with slices of pear (raw or slightly baked in coconut oil or butter).


 

3. Chia Pudding with blueberries and fresh mint

Stirr together 1/4 cup of chia seeds with 1 cup of coconut milk. Cut your blueberries half and mix with a few leaves of freshly chopped mint. If desired you can add a teaspoon of maple syrup or honey for extra sweetness. Let it both rest overnight in the fridge and serve your blueberries on top of your pudding in the morning.

 

4. Oatmeal Porridge with peanutbutter, sliced banana and sunflower seeds

Combine milk and oats (about half a cup is enough for me) in pan and heat until the milk is thickened and the oatmeal flakes have softened. Add some extra milk if the porridge become all too thick and sticky. Melt in a spoonful of peanut butter and serve in a breakfast bowl with some sliced banana on top.

 

5. Banana Bread with cream cheese, pecan nuts and honey

For this yummy number (based on a recipe by The minimalist baker) you need 3 ripe bananas, 1 egg, 1/2 tsp pure vanilla extract, 3 tblsp coconut oil, melted, 2-3 tblsp honey, 4 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, 200 ml milk, 150g almond flour, 150g oats, 150g wheat flour. Mix all ingredients and transfer to a greased baking tin. Bake for an hour or 15 mins more at 175°C.
You can spread a slice of this delicious moisty banana cakebread with basically everything from nutella to strawberry jam, but I really like it with a thick layer of cream cheese (like Philadelphia), some pecan nuts and honey drizzled on top.
Just like your pancakes, you can store this banana bread in the freezer, sliced and wrapped in ready-to-go portions.