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The Breakfast Series - Part 1


I've decided to create a 3-part Breakfast series because: a) we all know that breakfast is the most important meal of the day and b) it can be difficult to come up with new and exciting food ideas, especially when you are pressed for time in the mornings.

Each series will include a star ingredient and show you a few different ways to make that star shine! This series is all about the versatility of yoghurt and how you can incorporate it as part of a well-balanced and nutritious breakfast!

Recipe 1 (pictured above) Chia Pudding with Vanilla Yoghurt, Granola and Mixed Berries

The great thing about this recipe is that it can be partially prepared the night before.

You will need:

1 Cup Coconut Milk

1 Teaspoon Vanilla Extract

1 Tablespoon Honey

2 Tablespoons Chia Seeds

8 Tablespoons Vanilla Yoghurt

Small Handful Granola*

Small Handful Mixed Berries

To make the chia pudding for the base, place the coconut milk, vanilla and honey into a bowl. Stir in the chia seeds and pour the mixture into 2 glasses or jars.

Allow the chia pudding to set in the fridge overnight (or for at least 3 hours).

Once set, spoon the yoghurt evenly between the jars and top with your favourite toppings. For this recipe I have included my homemade gluten free granola together with fresh strawberries and blueberries.

*Granola recipe is below, however you can also purchase prepared from the supermarket or health food store.

Recipe 2

Vanilla Yoghurt with Apple Puree, Nuts and Shredded Coconut

This baby can be put together in less than two minutes, so there's no excuse for running out the door without brekky!

You will need:

8 Tablespoons Vanilla Yoghurt

6 Tablespoons Apple Puree**

Handful of Chopped Nuts

Small Handful of Shredded Coconut

** Apple puree recipe is below, or you can purchase pre-made from the supermarket if time is of the essence.

Layer the bottom of the glass with vanilla yoghurt, distributing evenly between both glasses.

Top each glass with half the apple puree.

Layer the remaining yoghurt and finish with your favourite toppings. For this recipe I used chopped almonds, chopped hazelnuts and shredded coconut.

The creaminess of the yoghurt combined with the natural sweetness of the apple creates a great base for the textured almonds and coconut. A real taste sensation!

Recipe 3

Greek Yoghurt with Blueberries, Mixed Seeds and Honey

You will need:

10 Tablespoons Greek Yoghurt ( I use Natural)

Handful Blueberries

Handful of Mixed Seed

2 Teaspoons Honey

There's no real method to this recipe - it's just about sharing the yoghurt between two ramekins or bowls and topping with the blueberries and mixed seeds.

I like to separate the toppings, simply because I'm a visual person and this is how the colours stand out! Drizzle with honey and voila - your yoghurt breakfast bowl is ready.

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* Granola Recipe

Preheat your oven to 150 degrees Celsius.

In a bowl mix:

2 cups gluten free oats, ½ cup raw nuts, chopped ¼ cup raw seeds (sunflower or pumpkin seeds are great), ½ cup unsweetened chopped and dried fruit, 2-3 tablespoons raw honey, 2 tbsp melted coconut oil, ½ tsp vanilla extract.

Use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s all part of the fun!

Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted.

Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

**Apple Puree Recipe

Wash 5-6 apples then peel, core and slice them.

Place the apples in a large saucepan and cover in water.

Bring apples to the boil, then gently simmer for 15-20 minutes or until soft.

Drain the apples, then, using a hand blender/ potato masher or spoon, mash the apples into a thick puree

Place in the fridge in an airtight container to store. Can be kept for up to 1 week.

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I hope you've enjoyed these 3 quick and easy breakfast ideas and as always, feel free to have a play with the ingredients to come up with your own creations.

Love & Light

xx Sandra Stoitis xx

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