It’s day two of Breakfast Week and we’ve been shaking up our wake up in Food & Drink Guides HQ.
After yesterday’s vegan/gluten free banana bread and Nutells star bread recipes, today we’re giving you one of Joele’s favourite healthy breakfast recipes and a more indulgent recipe from Thom.
Joele: Berry Smoothie Bowl
Smoothie bowls are taking over Instagram feeds with their beautiful colours and pretty topping combos. In fact, they’re one of the biggest breakfast trends at the moment – and it’s easy to see why. Not only do they look good but they’re really simple to make.
Below is my go-to smoothie recipe that will kick-start your day. The result: a thick, creamy nutrient-packed delicious bowl of goodness.
Ingredients
- 1 cup of frozen red berries (strawberries, raspberries, redcurrants, blackcurrants and blackberries)
- 1 banana
- 3tbsp of rolled oats
- 1tbsp coconut oil
- 1tsp cashew butter
- 1tsp chia seeds
- half a cup of cold water
- pinch of cinnamon
Toppings
- Pumpkin Seeds
- Almonds
- Goji berries
- Chia seeds
- Blueberries
Method
1. Put all of the ingredients in a powerful blender and blend until smooth. Add more water to thin or more oats to thicken.
2. Pour into a nice bowl and jazz it up with your desired toppings. It’s best to add the heavier toppings last else they will start to sink.
Thom: Spicy Baked Eggs
This is a recipe that I’ve been adapting over time; since my first visit to Souk Kitchen a couple of years ago when I tried their incredible Shakshouka dish. Technically this is more of a brunch dish, but nevertheless, it’s seriously good however early you decide to make it and will keep you full until lunch time and beyond.
This is my own recipe and as I’ve adapted to my tastes, feels free to adapt it to yours: less chilli, no chilli or try using fresh basil instead of fresh coriander to make this versatile dish perfect for your taste buds.
Ingredients
• 1 tbsp olive oil
• 1 red onion, chopped
• 1 red pepper sliced into long strips
• 1 red chilli, deseeded and finely chopped
• 1tsp coriander seeds
• 1 tsp turmeric
• 3 garlic clove, sliced
• 1 heaped tbsp tomato paste
• 1 cup vegetable stock
• small bunch coriander leaves
• 1 400g cans chopped tomatoes
• 1 tsp brown sugar
• 4 eggs
Method
1. Heat the oil in a frying pan and soften the pepper, onion, chilli and garlic for a couple of minutes and then add the coriander seeds and turmeric. When the onion and pepper is soft, stir in the tomatoes paste and cook for a further 2 minutes.
2. Add the vegetable stock, chopped tomatoes and sugar and cook on a medium heat for 8-10 minutes until sauce thickens.
3. Separate the sauce into two baking dishes. Using the back of a large spoon, make 2 dips in the sauce, then crack an egg into each one (depending on how deep your dishes are, you may want to separate and remove some of the white before adding to the sauce). Place the dishes in a preheated oven (160) and cook for 20-25 mins or until the egg white is fully cooked.
