200g of frozen acai
2 frozen bananas
40g of frozen blueberries
1½ tbsp of cacao powder
2 tbsp of almond butter
60ml of almond milk
1 serve protein powder of choice, optional
½ cup (100g) of strawberries, sliced
2 tbsp of coconut flakes
Step 1Place all the ingredients in a high-speed blender and blitz until they reach a smooth, creamy consistency.
Step 2Pour the mixture into a bowl and decorate with your preferred toppings.
1 serve protein powder of choice
250ml of almond milk, or milk of choice
1 tbsp of chia seeds, or psyllium husk/flaxseed meal
1 tbsp of almond butter, optional
1 cup of ice-cubes
1 tsp of cinnamon
3 drops of vanilla stevia, optional
Step 1Place all of the ingredients into a high-speed blender and blitz until smooth. Pour into a glass and enjoy.
1 tsp of ground turmeric
2 medium eggs
1 tbsp of grated hard cheese or 2 tbsp of soft cheese, such as cottage cheese (optional)
Handful of herbs, such as chives or parsley, chopped (optional)
Pinch of salt and black pepper
20g of spinach, shredded
1 tomato, diced
1–2 mushrooms, thinly sliced
Step 1Preheat the oven to 200°C fan/220°C/425°F/gas mark 7 and lightly grease 2 small ovenproof ramekins (capacity 150ml) or small baking dishes with a little oil or butter and then divide your prepped chosen fillings between the ramekins.
Step 2Whisk together the turmeric with the eggs then stir in the cheese and herbs, if using. Season with salt and pepper and pour into the ramekins over your fillings.
Step 3Bake for 12–15 minutes until the egg is browned and set on top.
50g of rolled oats
30g of desiccated coconut
120ml of coconut milk (from a tin if you prefer a thicker texture)
16 frozen raspberries, 10 roughly chopped and 6 left whole
Handful of almonds, roughly chopped
Step 1In a bowl or a jar with a tight-fitting lid, mix the oats, coconut and coconut milk, then stir through the chopped raspberries. The oats should turn a nice pink colour. Cover (or add the lid) and leave in the fridge overnight.
Step 2If the oat mixture is too stiff in the morning, add a few tablespoons of water until you get the consistency you desire.
Step 3Remove the whole raspberries from the freezer 5–10 minutes before you want to eat the oats. Top the oats with the raspberries and chopped almonds.
1/2 small leek, sliced
10 brown mushrooms
2 sage leaves
¼ tsp of rosemary
1 ½ tsp of coconut oil
Salt and black pepper
1 slice of seeded, rye or brown sourdough bread
Squeeze of fresh lemon juice
Step 1Slice the mushrooms and leeks, discarding the green tips. Add to a non-stick pan with ½ cup water and simmer on high. You may need to add more water until the vegetables are soft and sticky.
Step 2Once the mixture is soft and most of the liquid is gone, add the sage, rosemary, coconut oil, salt and pepper. Cook for 2 more minutes, stirring frequently and then remove from heat.
Step 3Toast a slice of your chosen bread and top with the leek mixture. Finish with a squeeze of fresh lemon.
2 peeled pears
75g of coconut oil
½ tsp of vanilla bean extract
160g of rolled oats
400ml of water
300ml of milk of choice
½ tsp of cardamom powder
2 tbsp of almond butter
50g of pecans, toasted and roughly chopped
Step 1Half, core then slice each peeled pear half into 6 lengthways, so you have 12 pieces. Add the coconut oil to a large frying pan and place over medium heat. Fry the pears for 5 minutes on each side. Halfway through, add the vanilla bean paste and a squeeze of lemon juice, and move on to the porridge.
Step 2Place the oats, ground cardamom, water and milk in a large pan over a low heat. Bring to a simmer for 10 minutes, stirring continuously. This slow and low heat method will give you the creamiest porridge.
Step 3Ladle the porridge into bowls, top with pears, pecans, a little lemon zest and a large dollop of smooth almond butter.
1 cup gluten-free flour (containing xanthan gum)
1½ tbsp of baking powder
¼ tsp of salt
1 tbsp of coconut sugar
1 cup of almond milk
1 tbsp of melted coconut oil
1 tbsp of ground flax mixed in 3 tbsp of water
2 handfuls of blueberries
Step 1Mix the flour, baking powder, salt and sugar together in a bowl.
Step 2In a separate bowl, whisk the almond milk, coconut oil and flax together. Pour the wet ingredients into the dry and gently mix until just combined.
Step 3Gently stir in the blueberries and let the batter rest for 5 minutes.
Step 4Heat some coconut oil in a large skillet on a medium heat. Pour a scoop of the batter into the pan, letting it cook for 2-3 minutes or until little bubbles start to form. Flip and cook for 1 minute on the other side. Repeat until all the pancakes are cooked.
1 frozen banana
1 espresso shot
1 tbsp of cashew butter
1 tbsp of hemp seeds
1 tbsp of chia seeds
150ml of almond milk
A few ice cubes