'Breakfast is the most important meal of the day', we're often told. And although I rarely wake up hungry, once I've got ready for the day I am ready for my first meal of the day. Breakfast during the week involves a big bowl of tropical fruit and a black coffee. Not great, I know! But the weekends are when I can really indulge on breakfast, and make something special, and healthy. Though there's not really much cooking involved with these recipes. We normally end up having a late breakfast/brunch and one more main meal on weekend days, which allows us to pig out a little, whilst not overdoing it completely!!
My favorite weekend breakfasts vary, depending on how much or little sleep I've had the night before, but they generally include one of 3 or 4 ingredients - berries, fish, avocado and sweetcorn. Not necessarily all together! Here are some of my favorites.
TUNA, EGG, AVOCADO
This is best if you've had a night out and a long lie-in, as I don't think even I could eat a tuna steak before 11am - so think of this one as more of a brunch! It's a big smack of protein to get you right and ready for the day.
For 2.
2 responsibly sourced tuna steaks
2 free-range eggs
1 avocado
Pinch dried chilli flakes
Sea salt
Lemon juice
2 slices of rye bread
Olive oil
Put a small pan of water on to boil. Once boiling add the eggs, and cook for 5 minutes.
Heat a small amount of oil on a medium to high heat in a frying pan. Once hot, add your tuna steaks and cook for 90 seconds on each side. Remove from the pan, and put to one side.
Mash the avocado, chilli flakes and sea salt together with a squeeze of lemon juice. Smear onto the toasted slices of rye bread, and serve alongside your halved egg, and seared tuna steak. Drizzle with a little olive oil to finish.
BACON with AVOCADO and SWEETCORN SALSA
For 2.
6 rashers free-range bacon
1 small tin of sweetcorn, no added sugar and salt
1 avocado
1/2 red onion
1 red chilli
Lime juice
Heat a large frying pan. Add the bacon and put another pan on top, to flatten it out and make it really crispy. Fry over a high heat for a couple of minutes. Lift the top pan off, turn the bacon over, replace the pan and continue to fry for a couple more minutes, until crispy and cooked.
In the meantime, make the salsa. Chop the avocado and red onion into cm chunks. Finely slice the red chilli. Mix together with the sweetcorn, avocado, onion and lime juice.
Serve the bacon piled high with salsa.
FROZEN BERRY YOGHURT BOWLS
This takes about a minute to prepare, but once ready, tastes like heaven and you can actually feel the good it's doing you.
For 1.
200ml natural probiotic yoghurt
100g frozen berries
Teaspoon of manuka honey
Handful chopped basil and mint
Pour your yoghurt into a bowl, top with berries, honey and chopped herbs. The frozen crunch of the berries is particularly delicious on a lovely sunny morning. Tuck in, and feel better about the day!
My favorite weekend breakfasts vary, depending on how much or little sleep I've had the night before, but they generally include one of 3 or 4 ingredients - berries, fish, avocado and sweetcorn. Not necessarily all together! Here are some of my favorites.
TUNA, EGG, AVOCADO
This is best if you've had a night out and a long lie-in, as I don't think even I could eat a tuna steak before 11am - so think of this one as more of a brunch! It's a big smack of protein to get you right and ready for the day.
For 2.
2 responsibly sourced tuna steaks
2 free-range eggs
1 avocado
Pinch dried chilli flakes
Sea salt
Lemon juice
2 slices of rye bread
Olive oil
Put a small pan of water on to boil. Once boiling add the eggs, and cook for 5 minutes.
Heat a small amount of oil on a medium to high heat in a frying pan. Once hot, add your tuna steaks and cook for 90 seconds on each side. Remove from the pan, and put to one side.
Mash the avocado, chilli flakes and sea salt together with a squeeze of lemon juice. Smear onto the toasted slices of rye bread, and serve alongside your halved egg, and seared tuna steak. Drizzle with a little olive oil to finish.
BACON with AVOCADO and SWEETCORN SALSA
For 2.
6 rashers free-range bacon
1 small tin of sweetcorn, no added sugar and salt
1 avocado
1/2 red onion
1 red chilli
Lime juice
Heat a large frying pan. Add the bacon and put another pan on top, to flatten it out and make it really crispy. Fry over a high heat for a couple of minutes. Lift the top pan off, turn the bacon over, replace the pan and continue to fry for a couple more minutes, until crispy and cooked.
In the meantime, make the salsa. Chop the avocado and red onion into cm chunks. Finely slice the red chilli. Mix together with the sweetcorn, avocado, onion and lime juice.
Serve the bacon piled high with salsa.
FROZEN BERRY YOGHURT BOWLS
This takes about a minute to prepare, but once ready, tastes like heaven and you can actually feel the good it's doing you.
For 1.
200ml natural probiotic yoghurt
100g frozen berries
Teaspoon of manuka honey
Handful chopped basil and mint
Pour your yoghurt into a bowl, top with berries, honey and chopped herbs. The frozen crunch of the berries is particularly delicious on a lovely sunny morning. Tuck in, and feel better about the day!
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