Healthy Breakfasts

Baked breakfast eggs

4 eggs

2 tomatoes, diced

Chopped vegetables to your liking, such as 10 mushrooms, ½ red capsicum, 1 cup of spinach leaves or ½ onion.

50 g fetta, cubed

1 tsp basil pesto (optional)

1 tsp olive oil

salt and pepper to taste

Combine tomatoes, chosen vegetables, feta, pesto (if using) and olive oil in a bowl. Add salt and pepper and mix well until all ingredients are coated.

Transfer to a small shallow baking dish or divide mixture between ramekins.

Make 4 hollows in the mixture and crack an egg into each hollow.

Bake uncovered at 160-180C until eggs are done to your liking.

Healthy breakfast bowl

125g (1 1/3 cups) rolled oats

2 tbsp chia seeds

1 tsp ground cinnamon

2 tbsp pepitas

1 tsp vanilla bean paste

500ml (2 cups) almond or coconut milk

130g (1/2 cup) natural yoghurt

1 1/2 tbsp nut butter (such as almond)

1 tbsp pure maple syrup

120g fresh raspberries or frozen raspberries

Combine the oats, chia seeds, pepitas, cinnamon, vanilla, nut butter, maple syrup and milk in a large bowl.

Divide the oat mixture among 4 jars or bowls. Top each with one-quarter of the yoghurt and berries. Cover and store in the fridge overnight. Ready to eat in the morning.

Breakfast berry bake

90g (1 cup) rolled oats

45g (1/4 cup) whole meal spelt flour

2 eggs

1 tbsp honey, plus 2 tsp, extra

300ml unsweetened almond milk

1 tsp vanilla extract

1 tsp ground cinnamon

150g frozen mixed berries

2 nectarines, halved, thinly sliced

250g natural yoghurt

Combine the oats and flour in a large bowl. Whisk the eggs, milk, honey, vanilla and cinnamon in a jug until combined. Pour over oat mixture. Stir until well combined. Place in the fridge for 30 minutes to soak.

Preheat oven to 180C/160C fan forced. Lightly spray a 1L (4 cup) baking dish with oil. Stir berries through oat mixture. Pour into prepared dish. Arrange nectarine slices on top. Bake for 25 minutes or until golden and set. Top with yoghurt and extra honey.

Baked beans

1 cup dried or 2 x canned white beans (cannellini, navy beans or any white beans)

2 tbsp olive oil

3 tsp garlic, minced

3 tsp smoked paprika

500g (2 cups) Passata

2 tbsp tomato paste

250ml (1 cup) Vegetable/Chicken Stock

1 tbsp apple cider vinegar

Soak and cook dried beans according to the packaging. (Skip this step if using canned beans).

Heat oil in a saucepan over medium heat. Add the garlic and cook for a few minutes, making sure it doesn’t burn. Reduce heat to low, add the smoked paprika and stir.

Add the passata, tomato paste, stock and vinegar then simmer for around 20 mins, until the sharp taste of tomato has gone and the sauce has thickened.

Add the beans and simmer for a further 10 mins. Season to taste.