Recipes

Balanced Breakfasts

There’s more to the whole grains game than brown rice. From quinoa (my fave) to bulgur, amaranth and more, whole grains make a delicious addition to a balanced diet. Teff is a gluten-free ancient grain, but the new kid on the block with health fans – fast gaining a reputation as a ‘superfood’ for it’s ease of use, versatility and nutrient density.

If you haven’t used it before, try it in this delicious breakfast crumble – it’s deliciously nutty in flavour and pairs well with almonds to make a crunchy topping to your morning bowl of goodness.



I know y’all like ‘but porridge is sweet’, and you’d be right…until now. Oats can be enjoyed just like quinoa, rice or buckwheat in many recipes. Just because your mum used to cover them in honey, doesn’t mean you can’t enjoy them in a savoury dish too. To confuse you more, this is a breakfasty dish – but also great at lunch or as a side for dinner. Oats are a great source of soluble fibre that will keep you regular and lower cholesterol. The beta-glucan fiber found in oats helps regulate your appetite for up to 4 hours too, so you’re less likely to be snacking.

Once you make this, you’ll wonder why you haven’t been having it for years. Expect to start seeing it on restaurant menus soon! *2016 prediction*



Following the popularity of my Carrot Cake Oatmeal recipe, I wanted to make a gluten-free version with my favourite seed. Buckwheat has more protein than rice, corn, millet or wheat and is high in the essential amino acids arginine and lysine, in which most cereals are deficient. Its unique amino acid profile gives buckwheat the ability to boost the protein value of beans and grains eaten on the same day – which in my book makes it a bit of a wonder food. This bowl of creamy deliciousness is packed with benefits for your heart, hair, skin, digestion and blood sugar control…but best of all, it actually tastes like cake.



Okay, admittedly this is not all that festive, but I firmly believe in maintaining routine around the holidays. If I didn’t, it would be cake and half the advent calendar for breakfast. I’m keeping it clean this December with delicious Acai bowls to kick that sweet tooth.

If you’re not on the Acai bandwagon already (living under a rock?!) they’re berries originating from Brazil rich in antioxidants, fibre, omega fatty acids and more – known for its chocolate-y berry flavour and deep purple colour. Acai comes in a few forms – frozen smoothie packs, juice and powder. This recipe uses powder, but smoothie bowls work well with the frozen packs too.

For my sanity and every one around you – it’s pronounced ah-sigh-eee. The noise you’ll make when you get your lips around this frosty goodness!


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Sydney’s stores and farmer’s markets are brimming full of summer berries – YAY. Some of you will be able to buy berries all year long depending on where you live (not jealous at all). Regardless, make the best of these little jewels while they’re around. They all have so much to offer nutritionally – topping the charts in antioxidant power, protecting your body against inflammation and free radicals (those molecules that damage cells and organs). They’re also loaded with fibre which helps you to feel full and eat less (for those watching their weight).

This simple porridge showcases them perfectly and is packed with protein. A great post-workout brekkie, or perfect fuel for a long day at the office.



Breakfast is served…cold mornings call for porridge with lashings of rich nut milk and poached fruit. Best of all, there’s nothing sinful about this protein-packed brekkie. Buckwheat surpasses rice, wheat and corn on almost every measure of healthfulness. This seed ranks low on the glycemic scale and doesn’t have negative effects on blood sugar – supplying a steady release of energy until lunch. It also has a distinctly nutty flavour that rocks my world when I get bored of oats.


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We can all agree that it would be *awesome* if there was a healthy version of pizza out there. There’s just something about picking a multitude of toppings that gets me over-excited. While this one isn’t filled with melted cheese, it’s just as delicious (promise). It’s practically a fruit salad, which means you can have 4 slices of pizza and not feel ill. You will need a watermelon any then anything else lying in your fruit bowl or pantry – scarcely a recipe, but share-worthy all the same!



Want a nourishing breakfast in under 5 minutes? This one takes the same time as pouring milk on top of your coco pops, and is around 1 million times better for you*. Add to a blender, and turn ‘ON’…you can do that right?! Have this when you’re feeling under the weather to replenish vitamins and minerals, or just gobble because it will make you feel awesome, and tastes kinda like banana milkshake.

*maths is not my strong point



Salt + caramel. Is there anything better? Actually, yes. A healthy version. This is one of my go-to breakfasts after an intense morning workout. It helps to replenish protein and glycogen stores and build lean muscle (which in turn burns calories – yay!). The Maca is gives the dish a toffee flavour, and works to alleviate anxiety and stress in the body. It’s also high in iron and is great for boosting energy – much needed on a Monday morning. Whip it up in under 2 minutes for a delicious dessert too.



You love carrot cake, and you love breakfast. There’s only one thing for it…
Creamy, crunchy, chewy and sweet, this recipe packs a nutritional punch to keep you fuelled throughout the morning. Prepared in a matter of minutes, this Carrot Cake Oatmeal is loaded with heart-healthy walnuts, whole grains, sweet carrot & cinnamon for the perfect start to the day.