Healthy living recipes


breakfast recipes

Carrot- pepper vegetable spread

Recently I’ve been into making veggie spreads. “Veggie-what?” I hear you say. Think of it as an alternative spread for your morning toast, purée for pasta sauce, filling for a lasagne or all round genius way for effortlessly increasing the amount of veggies in your diet.

I like to roast my veggies as roasting adds a great depth to the flavour.

To make a simple three veggie spread you’ll need:

3 carrots

2 parsnips

2 red bell peppers

Dollop of olive oil

Spices: nutmeg, chilli, salt

Preheat the oven to 180C.

Cut the veggies lengthwise into a similar thickness. Coat the veggies with oil and roast for 40min or until they’re turning soft and starting to brown.

Put all ingredients and spices into the food processor and blend until smooth. Enjoy!

Hazelnut milk

This mega delicious hazelnut milk is fast becoming our family favourite. It tastes like Nutella, but without any nasties. And it takes literally 2 min to make!

To serve 3 you’ll need:

2 cups of milk (I used oat milk)

1/2 cup of raw blanched hazelnuts

1/2 cup of dates

1 heaped tbsp raw cacao

Dash of vanilla powder (optional)

Whizz all ingredients in a blender and you’re good to go!

Creamy coconut muesli bircher

I made this deliciously creamy coconut muesli bircher this morning. It was so good I wanted to share the recipe with you straight away!

To serve 2 you’ll need:

1 banana

10 tbsp muesli (recipe here)

1/4 mango – cubed

1/2 cup of milk (plant based or regular)

Star fruit & toasted sunflower seeds for garnishing

Coconut cream:

1 tin of full fat coconut milk – stored in the fridge overnight

Dollop of honey

1/4 tsp vanilla powder

Start off by scraping the coconut cream straight into a bowl, leaving the water at the bottom. Then whip the cream with either a hand or stand mixer until light and fluffy and resembling whipped cream. Add honey and vanilla powder and whip for another 10 seconds until well combined. Set aside.

Take couple glasses, slice banana and line at the bottom of your serving glasses.
Next add 5 tbsp muesli in each glass and add mango on top. Then pour over milk just enough to cover the muesli.

Scoop whipped cream on top and garnish with star fruit & toasted sunflower seeds. Heaven!

Chocolate overnight oats

This porridge is so full of nutrition and goodness. It’s so incredibly delicious and it will fill you up until lunchtime. It takes 5 mins to make and you’ll feel like you’re in for a treat in the morning.

You’ll need:

1 ripe banana

4 tbsp oats

1 tbsp chia seeds

1 tbsp maple syrup

1 tbsp raw cocoa powder

1 tbsp water

2 tbsp Greek yoghurt

Start by mashing a banana. When the banana is mashed, add the rest of the ingredients and stir thoroughly. Pop your mixture in the fridge to set overnight. If you forget to do this, whip your oats together in the morning and allow the mixture to set for at least 2 hrs and it will be just as good.

Add some garnish and you’re good to go!

Avocado salad & egg on rye bread

This is my all time favourite breakfast. It’s so nutritious and delicious and it’ll fill you up until lunchtime. 

To make avocado salad you’ll need:

1 avocado

3 cherry tomatoes

Dash of lemon juice

Dash of pumpkin seed oil

Simply mash avocado with a fork, add lemon juice & pumpkin seed oil and mix it all together. Next chop tomatoes and add them to the avocado mash.

When ready place avocado-tomato salad on toast & put poached egg on top. Sprinkle with some salt, pepper & chilli and enjoy!

Oven baked muesli

This gluten free breakfast option is a real crowd pleaser. Banana & chia seeds act as a binding agent, whilst nuts give the muesli amazing crunch.

You’ll need:

2 ripe bananas

1 tbsp almond butter

2 tbsp natural sweetener (I used date syrup)

2 cups of oats

1/2 cup of almonds – roughly chopped

1/2 cup of cashews – roughly chopped

1/2 cup of dried apricots – roughly chopped

1 tbsp chia seeds

1 tsp cinnamon

Start by pre-heating the oven to 190°C (gas mark 5).

Mash banana until it becomes smooth. Add almond butter, date syrup and mix it together. Then add rest of the ingredients and mix it until oats, nuts & apricots are covered in a sweet paste.

Lay the mixture onto a baking tray and bake it for about 20mins or until your mix starts to brown.

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