I'm back at uni this week and fitting in breakfast in between the morning rush of getting my son to daycare and driving to an 8AM lecture. I've tried chia puddings, overnight oats, but miss the satisfaction of eggs and veggies from my usual morning eggy mash up. My one solution was to make it portable, which is where the idea for this yummy creation came from. If you had roast veggies the night before, this is the perfect recipe to throw them into so please don't feel limited to the choice of veggies below.
To save time I used the left over sweet potato and broccoli from the night before. I added some fresh chopped kale and garlic for an added vitamin boost and spanish onion for sweetness.
Mushrooms are a good source of B vitamins, vitamin D, and important minerals like selenium, copper, potassium, and ergothioneine, a naturally occurring antioxidant that also may help protect the body’s cells.
3 button mushrooms
1/2 red onion,thinly sliced
3 garlic cloves, chopped
1 small sweet potato, peeled and cubed
1 cup chopped kale
salt and pepper
When the temperature drops, there is nothing better than tucking into something warm, fragrant and satisfying. Here are a seven of our favourite recipes to warm your belly this winter
You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
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