Breakfast

Chocolate Bread

Here you go. The much anticipated moment you have been waiting for. In my opinion, it will have been worth the wait. This is freaking good gear. This bread could be made without the cacao if you didn’t want a chocolate bread…. But really, who doesn’t want chocolate bread? Weirdo’s, that’s who. If you are a weirdo who doesn’t want chocolate bread, we can’t be friends, but you can still adapt this recipe to suit your weirdo ways. Add a teaspoon of vanilla powder for vanilla bread or leave out the sweetener, add some fresh herbs & make a savory loaf.

This bread can be used otherwise in any which way you please. I’d suggest toasting it under the grill or in a sandwich press, smearing it with butter, ghee, coconut butter or nut butter, or any other splendid topping you like and shoving it swiftly in your pie hole before someone else does. It’ll be the quick or the dead with this bread around…. Well maybe not dead. But definitely sad & hungry. This was adapted from a recipe by AGAINST ALL GRAIN.

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Pancakes with Strawberry Ginger Syrup

You know I thought this whole ‘baby brain’ biz was just a farce….. But I am actually getting dumber by the day and am CONSTANTLY misplacing things. I lost my water bottle the other day…. Found it in the bathroom cupboard a few days later. I am not sure how I am going to function in society if this gets any worse. Anyhow, on to the food.

Sometimes, especially on Sunday nights, we have ‘breakfast for dinner’. This generally involves bacon, eggs, sautéed kale, mushrooms…. You get the gist. This week when Trav suggested ‘breakfast for dinner’ my pregnant brain went straight to pancakes. I added zucchini to them so that Pebbles (current nickname for the growing bub) was getting some veggies in too.

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Pesto Base Quiche

So I am 17.5 weeks into this pregnancy & so far things are pretty good. I had a bit of that fab old fun they call ‘morning sickness’ all day, every day up until about 10 weeks where I spent all day feeling really hungover (& mighty pi$$ed off it wasn’t even the result of some great champagne) and couldn’t stomach anything I cooked or stand the smell of things like my beloved coconut oil! Since then I have been well, no weird cravings yet & I am back on board with coconut oil and at the stage affectionately referred to as ‘the too many pies’ stage of pregnancy…… I don’t really look pregnant, just a bit fat or like I ate 7 pies for breakfast. It’s hot.

This baby won’t make you look like you just ate 7 pies, is super easy, super tasty, & makes a fabulous brekkie, lunch or dinner option. You can add any fillings you like for a high protein, low carb feast and can jam as many veggies in as you like.

Base-

1 cup PESTO (you can use any type you like)
1 cup flaxseeds, ground
2 tbs coconut oil/ghee

Filling-
10 eggs
1 zucchini, grated
Extra 1/2 cup pesto
Anything else you would like to add to your quiche, I added sliced capsicum & sweet potato chopped into small cubes

Preheat the oven to 180C. For the base, add all the ingredients to the food processor & mix well until completely combined. Press into a greased tart tin or springform tin so that it covers the base & up about 5-8cm on the sides. Pop it in the oven for 10-15 mins until it is just firming up then remove & set aside.

Add the eggs, pesto & zucchini to a bowl or food processor & mix well to combine. Add any other ingredients you like now and stir through. Pour onto the pre-baked base ensuring the egg mix does not come up higher than the tart base on the sides. If you have extra mix left you can pour it into some muffin tins and make some mini fritattas. Turn the oven down to 160C and pop the quiche in for 45mins to 1hr or until it is firm in the centre. Once you take it out of the oven, allow to cool for at least 30mins before slicing.

Sweet Potato & Chorizo Hash

This was the most delicious breakfast! I had mine WITHOUT EGGS due to my allergy but I am going to try reintroducing those bad-boys in the next few weeks as my gut healing routine has been going gangbusters. Fingers crossed that eggs can come back into my life on occasion. Instead of eggs I had bacon….. And avocado. Yum.

1 cup grated zucchini
2 cups grated sweet potato
3 chorizo sausages, roughly chopped
2 tbs coconut cream (optional but delicious)
4 eggs
Salt & pepper to taste
Paprika to serve

Preheat oven to 200C. In a frypan cook the chorizo until browned on all sides. Add the zucchini & sweet potato and stir fry until sweet potato softens. Add coconut cream, salt & pepper & stir to combine. Transfer all into a ovenproof dish. Make 4 small wells in the hash for the eggs. Crack the eggs int the wells and bake for about 10-15mins depending on how you like your eggs. Sprinkle with paprika & dig in!!

Red Velvet Oatmeal

This has no oats in it, maybe I should have called it Noatmeal…. You can probably use oats if you want. I don’t, I want vegetables for breakfast. Moving on. So, how do you get the red velvet color without nasty food coloring? Beetroot of course! What else!? This tastes like chocolate pudding, it’s amazing.

Few hot tips for new players…
1. Beetroot stains like a ba$tard so do NOT wear white whilst preparing this.
2. No matter how you try, it will end up all over every surface in your kitchen & look like a massacre has occurred.
3. Your hands probably won’t be normal-colored for days after so just factor that in if you have a hand-modeling job coming up or some such occasion. Obviously, not my problem- I have massive man-sized hands that no one should want to photograph.

Cauliflower is from the same family as broccoli and cabbage, it contains many essential B-complex vitamins and loads of vitamin C. Cauliflower contains several anti cancer phyto-chemicals which have proven benefits against prostate, breast, cervical, colon, ovarian cancers. Beetroot contains loads of folic acid which is essential for normal tissue growth, it contains mineral silica which helps the body absorb calcium & decrease the risk of osteoporosis. It is also a great source of antioxidants & provides potassium, magnesium and iron as well as vitamins A, B6 and C.

1/2 cup grated beetroot
1 cup ‘riced’ cauliflower (chop raw cauliflower into chunks, pop it in the food processor and pulse a few times until it has the consistency of rice)
1 cup coconut milk (or milk of your choice)
1 tbs ground flaxseeds
1 heaped tbs raw cacao
OPTIONAL 1 heaped tbs protein powder (flavorless, vanilla or chocolate)
Stevia, maple syrup or coconut nectar to taste

In a small saucepan add beetroot, cauliflower & milk & bring to the boil, reduce heat & simmer for a few minutes. Add all remaining ingredients & stir well to thicken. Spoon into a bowl, top with berries, cacao nibs or a drizzle of coconut cream & dig in.

Carrot Cake Porridge

This is similar to my Oat-Free Oatmeal recipe. This is part of the no-eggs series of recipes, you can read more about my NO EGGS HERE. Yeah, it has zucchini in it but don’t have a meltdown, you can’t even taste it, it just adds goodness.

Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. Carrots are full of beta-carotene which helps to reduce the risk of cancer, low in carbohydrates and full of vitamins C, K and B6. Health-promoting minerals found in carrots include potassium, calcium and manganese.

1/2 cup grated zucchini
1/2 cup grated carrot
1 heaped tbs protein powder (vanilla or flavorless)
1/2 tsp cinnamon
Pinch cloves
Pinch nutmeg
1/2 tsp ground ginger
1 cup coconut milk (or milk of your choice)
1/2 cup chopped nuts & seeds (whatever you like)
1 heaped tbs ground flax or chia
Dash stevia (1 tbs honey or maple syrup as an alternative)
Coconut to serve (optional)

Add the zucchini, carrot, spices & milk to a small saucepan & bring to the boil, reduce to simmer & add all remaining ingredients. Cook for a few more minutes until all heated through and it has started to thicken. Pour into a bowl & eat cold or warm. Top with some coconut yoghurt, strawberries, poached pears or grilled figs would be delicious too!

Carrot Cake Breakfast Bars

I’m not sure if you are up to date with my latest body experiment but I had my food allergies tested to try & get to the source of my dodgy gut. Result are in and it’s a pretty dire outcome, though it could be worse…. I could be allergic to bacon or coconut. I will share the whole saga in another post but dairy in all forms is a massive one (adios whey protein), almonds (that’s pretty annoying), mushrooms & bananas & pineapple (not ideal but I will cope), sugar cane (who cares), wheat/gluten (no surprise & don’t care). There are more, but they are the main ones. Then comes eggs. My biggest SADNESS is EGGS!!! I freaking love eggs, I eat them all the time, every day for breakfast at least (perhaps my problem). BUT, it is ok because, if it is going to make me feel better then I am all over it. No eggs for at least 4 mths then we will reintroduce & see how we go. Until then I need some new breakfast ideas.

These protein bars are low carbohydrate, I have snuck some veggies in there to keep me from getting scurvy, high in protein & have some healthy fats as well. I freeze mine as individual bars for the days when I need brekkie or a snack in a hurry. See eggs, I don’t need you.

1 cup grated carrot
1 cup grated zucchini
1 tsp fresh ginger, grated (you could use a tsp or ground ginger instead)
2 cups mixed nuts/seeds (choose whatever you like)
1/2 cup protein powder (vanilla or flavorless)
4 tbs ground flax or chia mixed with 1/4 cup water (or 2 eggs)
1/2 cup coconut oil, melted
1/2 cup nut butter, coconut butter or seed butter of your choice
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Pinch salt
1/2 cup water
1/2 cup coconut (optional)
1/2 tsp stevia powder (or 1/4 cup honey or maple syrup)

Preheat oven to 170C. In a bowl (or I used a food processor) mix zucchini, carrot, coconut oil, water, nut butter, ginger & flax, chia mix or eggs and combine well. Add the spices & protein powder & stevia (or honey) and mix again. Add all remaining ingredients and blend to just combine. Line a cake tin or loaf pan with baking paper and pour the mixture in & flatten out. Bake for about 20-30 mins until cooked, sprinkle with a bit more cinnamon, allow to cool before slicing into bars. These can be stored in the fridge or freezer.

Sweet Potato Muffins with Coconut Crumble

When I went to the markets this morning I bought the worlds biggest sweet potato, it weighed almost 2kg. Well I don’t know whether it is ACTUALLY the worlds biggest, I didn’t check the Guinness Book Of Records, but it probably is. Luckily I had The Fitographer with me to be my packhorse and carry the loads of food I kept purchasing. Marry a strong man ladies, that is my advice, they are very useful.

Inspired by the always talented and lovely Sarah from Ingredients of a Fit Chick, I used her sweet potato muffin recipe and added a few bits of my own. If you haven’t visited Sarah’s BLOG you really must, she loves coconut almost as much as I do so in my eyes that makes her an awesome chick. We’d probably be besties if we lived in the same country. She also has heaps of great recipes and does loads of cool things. You’ll like her.

Wet Stuff
1 cup sweet potato, steamed & puréed/mashed
2 tbs coconut oil/ghee, melted
3 eggs (use flax-eggs for vegan alternative)

Dry Stuff
2 1/2 scoops (90g) of whey protein powder (vanilla or flavorless) (use vegan protein if required)
1/2 cup coconut flour
1/2-3/4 tsp stevia powder (depending on how sweet you like it or 1/2 cup honey/maple syrup)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
3 tsp baking powder
1/2 tsp vanilla powder (or 2 tsp vanilla extract)

Topping
1/2 cup shredded coconut
3/4 cup almond meal (or coconut flour if you want to keep this nut-free)
Dash stevia (or 2 tbs maple syrup/honey)
1/2 tsp cinnamon
1/2 cup egg whites

Preheat the oven to 160C. You will need 3 bowls. Mix all the dry ingredients well in one making sure you get rid of any lumps. Mix all the wet ingredients in another bowl until smooth. Mix all the topping ingredients together in a small bowl until well combined. Add the wet ingredients to the dry and mix until completely combined, try not to overmix this. Spoon this mixture into muffin/cupcake containers so they are about 3/4 full. Spoon the topping onto the top of each muffin and press down gently. Bake for about 10-15mins. They will continue to set a bit as the cool. Don’t overcook them or they will taste like cardboard. Remove from oven & allow to cool slightly, I chucked a blob of ghee on mine while it was still warm. So delicious. Coconut butter or nut butter drizzle would be amaze too. This made 12 cupcake sized muffins. You can freeze these or store them in an airtight container in the fridge…. That’s if they last that long, they taste best fresh out of the oven.

Smoked Salmon Scrambled Eggs

Breakfast for dinner, breakfast for dinner!! The last few weeks, Trav & I have made a point of having breakfast food for dinner at least one night a week. I have no idea why, we are just being weirdos (just like you Mango-hating weirdos). Last week it was Carrot Cake Pancakes, tonight SSSA- or smoked salmon scrambled eggs. Seriously this was good gear!!! This served the 2 of us.

Now let’s talk about eggs…. In a world full of misinformation about nutrition, most people mistakenly think that the egg yolk is the worst part of the egg, when in fact, the YOLK IS THE HEALTHIEST PART OF THE EGG!

By throwing out the yolk and only eating egg whites, you’re essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids (EFAs). In fact, the egg whites are almost devoid of nutrition compared to the yolks. Even the protein in egg whites isn’t as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available. Got it? Just eat your yolks please.

Handful of finely chopped kale (you know I love to sneak this into things)
4 shallots, finely chopped
2 big handfuls of chopped mushrooms
2 tbs chopped fresh dill
220g smoked salmon (or whatever the nearest packet size is)
8 large free range eggs, lightly whisked
1 tbs coconut oil

Heat the oil in a large frypan & add shallots & mushrooms and cook until mushrooms are almost cooked. Add eggs and kale and scramble how you like to. When the eggs are about 1/2 cooked, add smoked salmon & dill and mix through gently. Finish cooking. Eat.