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Kickstarter Breakfast Ideas

healthy breakfast recipes

We have found a selection of healthy breakfast recipes to kickstart your day.

All recipes have been found from a great selection of feel good and lifestyle blogs. We hope you like our healthy breakfast selection and good luck with trying these easy breakfast recipes.

 

 

energy booster smoothie
via http://wholeheartedlylaura.com/

ICED TURMERIC MATCHA LATTE

INGREDIENTS
  • 1 cup / 250ml milk of choice
  • 1 teaspoon of Pure Chimp Turmeric Matcha Green Tea
  • 1/2 – 1 tablespoon of sweetener of choice – maple syrup works especially well here
  • Ice
INSTRUCTIONS
  1. Place the milk, matcha powder and sweetener in a blender and blend.
  2. Pour over the ice and serve

More info here

 

Berry & Acai Porridge
via https://www.spamellab.com

BERRY & ACAI PORRIDGE

INGREDIENTS

  • 1/3 bowl of Mornflake oats (can be gluten-free), cover & soaked in Almond Breeze Nutri+ Calcium milk
  • ½ cup blueberries (stirred into the porridge whilst cooking)
  • 1 tsp Indigo Herbs acai powder (stirred in at the end of cooking)
  • 1 tsp maca powder (stirred in at the end of cooking)

TOPPINGS

  • Blueberries, strawberries, Two Birds Berry Blast Seeds Breakfast boost

More info here

 

 

via https://nadiashealthykitchen.com/peanut-butter-protein-bars/

PEANUT BUTTER PROTEIN BARS

INGREDIENTS

  • 2 scoops (70g) protein powder
  • 6 tbsp oat flour
  • 2 tbsp stevia
  • 1/2 cup crunchy peanut butter – or you can use smooth
  • 1/2 cup + 2 tbsp milk of choice
  • 80g dark chocolate, melted
  • handful of peanuts, finely chopped

INSTRUCTIONS

  1. In a bowl, mix together the protein powder, oat flour and stevia.
  2. Add the peanut butter and milk, then mix to combine.
  3. Press down into a loaf tin (I used a 22×12 cm loaf tin).
  4. In a separate bowl, mix together the melted chocolate and chopped peanuts.
  5. Spread over the protein mixture then refrigerate for 30-60 minutes.
  6. Slice into 8 bars

More info here

 

via http://www.hemsleyandhemsley.com/recipe/quinoa-instant-porridge/

QUINOA INSTANT PORRIDGE

INGREDIENTS

Serves 4-6

  • 120g quinoa flakes
  • 8 tbsp coconut oil
  • 85g ground almonds
  • 50g goji berries
  • 30g desiccated coconut
  • 6 tbsp lucuma or 2 tbsp cinnamon
  • 3 heaped tbsp chia seeds
  • 3 heaped tbsp flaxseeds (ground or whole)
  • 2-4 tbsp maple syrup (optional)

INSTRUCTIONS

  1. Spread the flakes, no more than ½ cm thick, on to a parchment paper-lined baking tray. Bake at 180ºC for 10 minutes. This pre-cooking is what makes the porridge instant later.
  2. Remove from the oven and pour into a bowl with the coconut oil – the oil will melt.
  3. Add the rest of the ingredients and mix together well. Allow to cool, transfer to a glass or Kilner jar and store somewhere cool.

In The Morning

  1. Spoon four to six heaped tablespoons of the mix into a bowl.
  2. Pour over half a cup of boiling water, cover and leave for five minutes. Add more water for a thinner porridge.
  3. If you haven’t added any maple syrup to the mix, stir in some raw honey to taste. Add any desired toppings.

More info here

 

via https://nicsnutrition.com/4-healthy-smoothie-recipes/

NATURAL PROTEIN SHAKE

INGREDIENTS

  • 250ml of almond milk
  • 1 banana (you can freeze it first for a creamier smoothie)
  • 150g of natural yoghurt
  • 1 tbsp nut butter
  • 1 tbsp chia seeds (soaked for 20 mins in 3 tbsp water)
  • 1/2 tsp cinnamon

INSTRUCTIONS

  1. Add all of the ingredients to your blender (milk first!)
  2. Blend until smooth
  3. Serve!

More info here

 

via https://www.amummytoo.co.uk/fluffy-gorgeous-coconut-yoghurt-pancakes/

COCONUT YOGURT PANCAKES

INGREDIENTS

  • 1 large egg
  • 150 ml skimmed milk
  • 150 g 5 oz Onken Coconut Biopot Yogurt (plus more to serve)
  • 150 g 5 oz plain flour
  • 1 tsp baking powder
  • 1 tbso coconut oil
  • A handful of blueberries

INSTRUCTIONS

  1. In a bowl, whisk the egg, and yogurt together until well combined.
  2. Add the milk and whisk again.
  3. Add the flour and baking powder and whisk again a final time until smooth.
  4. Leave to sit for a few minutes. Bubbles will form on the surface.
  5. Put 1-2 tsp of coconut oil in a non-stick frying pan and place over a high heat.
  6. Reduce to medium and add 4 ice cream-scoop-size dollops of batter.
  7. Fry until golden brown underneath, then flip with a slotted spatula and fry until cooked on both sides.
  8. Repeat until all the pancakes are cooked, piling on a plate to create a tall tower. Drizzle with more yogurt and a scattering of blueberries.

More info here

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