Mango and Coconut Overnight Oats

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Mango and Coconut Overnight Oats
This is a quick and easy breakfast to make the night before to leave in the fridge and to take to work the next day. It’s got a really tropical feel to it with the coconut and mango. It’s also healthy with the oats providing fibre and bets glucans and the seeds good fats and protein.
Instructions
  1. In a large bowl mix the oats, chia, flaxseed, vanilla essence and milk. Combine thoroughly and place in fridge overnight.
  2. Place 3/4 of mango in a food processor and blend until smooth. Place in fridge and leave overnight.
  3. In the morning take 2 glass jars or sealable jars if you are taking them to work. Put a layer of the oats at the bottom of the jars, followed by a layer of mango purée. Then put a layer of coconut yoghurt over the top. Place some whole fresh mango on the top with some pumpkin seeds, and dessicated coconut. Serve.

Garlic Mushrooms with Avocado Toast

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Garlic Mushrooms with Avocado Toast
A crispy gluten free toast with creamy avocado and garlic mushrooms served with some roasted tomatoes and watercress. Add some nut and seeds or a poached egg to increase the protein and good fat levels.
Instructions
  1. Heat oil in a large pan and lightly fry the mushrooms for about 5 minutes. Then add the chopped onion and garlic and cook for further 3-5 minutes. Then add tamari and fry for a further 1 minute.
  2. Meanwhile, drizzle the lemon juice on the avocado and mix.
  3. Place the tomatoes in a roasting tin and drizzle some olive oil over them. Place in the oven on 180C for 15 mins. Remove from the oven and set aside.
  4. Toast the bread and then spread the avocado over the top. Then place the mushrooms on top and season. Then garnish with watercress and roasted tomatoes.

Medditteranean Avocado Toast with White Beans, Roasted Tomato and Olives

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Meditteranean Avocado Toast with White Beans, Roasted Tomato and Olives
This is a warm and earthy breakfast - it is also quick, easy and nutritious. The toast is gluten-free. It is classically Meditteranean with the toast covered with mashed avocado, garlic, roasted cherry tomatoes, mixed olives, white beans, fresh thyme and then olive oil drizzled over the top - delicious!
Instructions
  1. Toss the tomatoes in the olive oil and season. Arrange in a single layer in an oven proof dish and roast for 15 mins 180C.
  2. Toast the slices of bread. Mash the avocado and mix the crushed garlic through it. Then spread the mashed avocado and garlic over the toast.
  3. Add the beans and olives to the roasted tomatoes and toss them together and cook for a further 3-4 mins.
  4. Top the avocado with the warm mixture. Season well and sprinkle over the herbs. Drizzle with extra virgin olive oil and serve.

Pumpkin Pie Smoothie

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Pumpkin Pie Smoothie
Pumpkin and squash are sweet and therefore are a good alternative to banana in smoothies. Pumpkin and squash are also high in vitamin A, lutein and zeaxanthin. They are also full of fibre and antioxidants.
Prep Time 10 minutes
Servings
people
Prep Time 10 minutes
Servings
people
Instructions
  1. Place all the pumpkin smoothie ingredients into a blender. Blend until smooth. Adjust the sweetness to your liking by adding more dates as necessary.
  2. Por the smoothie into individual glasses. Top with natural coconut yoghurt, granola and berries. Pour over the maple syrup and serve.

Strawberry and Almond Overnight Oats

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Strawberry and Almond Overnight Oats
This is a healthy and nutritious breakfast. Oats are rich in a range of vitamins, minerals, fats and fibre. They play an important role in improving satiety, digestive, cardiovascular and general metabolic health. The almonds combined with the flaxseed and chia offer protein and healthy fats. This breakfast is simple to prepare the night before and then to grab and go for work.
Prep Time 10 Mins
Cook Time 10 mins
Servings
People
Prep Time 10 Mins
Cook Time 10 mins
Servings
People
Instructions
Jam
  1. Add strawberries ,maple syrup and water to a small saucepan and bring to the boil. Simmer until all the liquid has been evaporated and you are left with a thick jam. Remove from the heat and add the chia seeds and stir through until combined. Put in fridge overnight.
Oats
  1. In a bowl combine the oats, milk, almond butter, maple syrup, strawberries and flaxseed -and stir to combine. Place in fridge overnight.
  2. In the morning, place the almond oat and strawberry mixture into the mason jars or similar. Then on top divide the coconut yogurt to each jar.
  3. Then add to each jar or glass the jam. Top with flaked almond. Serve.