Summer breakfast

Posted bymeditationyogahealingPosted inbreakfast, For parents, Recipe Corner, Well beingTags:, , , , ,
  1. SMOOTHIES

This is a quick smoothie you can do when you are on the go. Just make sure you have a nice mug that will keep it cool and easy to carry.

INGREDIENTS:

Dragon fruit (frozen) you can use fresh or frozen but at $5.99 a piece, I opted for frozen packet.

Raspberries (can be frozen or fresh)

water or any milk you like (I use almond/coconut milk)

Spinach leaves

Strawberries can be added if you like sweetness to your smoothies.

I also add a teaspoon of flaxseed, and a tablespoon of mix crush nuts

Mix in your blender and top up with chia seeds, cocoa nibs, shredded coconut, almond flakes or anything you fancy.

Toppings in the picture: Chia seeds and cocoa nibs

Dragonfruit is an antioxidant and has a lot of benefits. It may reduce the risk of diabetes, may reduce the risk of cancer, helps boost immunity, improves digestion, improves heart health, healthy bones and fights against ageing skin. mix with raspberries and strawberries you will get a good dose of vitamin C. Spinach is rich in iron and helps support the immune function. This is not your typical nice smoothie but the combination of the ingredients makes it a very healthy drink to support the immune system.

2.Chia Pudding: A Healthy, Grab-and-Go Breakfast

Essential Equipment: To ensure your chia pudding sets perfectly, invest in a few medium-sized, tightly sealed breakfast jars. These jars are perfect for storing your pudding and make it easy to take your breakfast on the go—ideal for those busy mornings!

Ingredients:

  • Chia Seeds
  • Milk (Almond and coconut milk work wonderfully, but feel free to use your preferred choice)
  • Toppings: Choose from the list below—mix and match, or keep it simple with one or two of your favorites.
    • Fresh fruit: Strawberries, blackberries, blueberries, bananas, or seasonal mangoes
    • Cocoa Nibs
    • Toasted coconut flakes
    • A drizzle of rice malt syrup or honey
    • Greek yogurt (optional for added creaminess)
    • Crushed nuts (almonds, walnuts, or pistachios are great choices)

If you’re preparing multiple jars for the week, feel free to get creative with different toppings for variety. For this simple recipe, I’ve used raspberries, strawberries, and coconut flakes for a fresh, tropical twist.

Note: Prepare your chia pudding the night before to allow it to fully set in the fridge.

Method:

  1. Pour your milk into the jar, leaving room for toppings.
  2. Add two teaspoons of chia seeds to the milk and stir well. Ensure the chia seeds are evenly distributed and free of lumps—this is key to a smooth and creamy pudding. The chia seeds should be fully immersed in the liquid, with no clumps remaining.
  3. Once mixed, cover the jar tightly and place it in the fridge overnight to set.
  4. The following morning, remove your jar and top with your desired toppings. Consider adding coconut flakes, cocoa nibs, or almond flakes for extra flavor and texture. Enjoy it at home with a cup of tea or coffee, or grab it for a nutritious breakfast on the go!

Why Chia Pudding?
Chia seeds are an excellent source of fiber, making this pudding a perfect option for those following a gluten-free diet. Combined with antioxidant-rich berries, it’s a nourishing and delicious way to start your day.

Enjoy this quick, customizable breakfast packed with nutrients and flavor!

Nutritious Scrambled Eggs with Avocado on Sourdough

A wholesome and anti-inflammatory breakfast featuring fluffy scrambled eggs, creamy avocado, and a medley of vibrant garnishes. Rich in healthy fats and proteins, this dish is a perfect way to start your day.

Servings: 1

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

For the Scrambled Eggs:

  • 3 large eggs
  • 1 tablespoon unsalted butter
  • A pinch of dried thyme
  • A pinch of turmeric
  • Optional: a pinch of dried chili flakes
  • Salt and freshly ground black pepper, to taste

For the Avocado Toast:

  • 1 ripe avocado
  • A pinch of paprika
  • Salt and pepper, to taste
  • 1 slice sourdough bread, toasted
  • Crumbled goat cheese
  • A few rainbow grape tomatoes, halved
  • Drizzle of grapeseed oil

For Garnish:

  • Sliced cucumber
  • Additional rainbow grape tomatoes
  • Fresh rosemary sprigs

Instructions

  1. Prepare the Scrambled Eggs:
    Heat a nonstick pan over medium-low heat and add butter. As the butter begins to melt, crack the eggs directly into the pan. Using a wooden spoon, gently stir and fold the eggs continuously to create a light, fluffy texture.
    While the eggs are still slightly wet, add thyme, turmeric, and chili flakes (if using). Season with salt and pepper. Remove from heat promptly to avoid overcooking—the eggs should remain soft and slightly creamy.
  2. Prepare the Avocado Spread:
    In a small bowl, mash the avocado and season with paprika, salt, and pepper. Spread the mixture evenly over a slice of toasted sourdough bread.
  3. Assemble the Toast:
    Top the avocado toast with crumbled goat cheese and halved grape tomatoes. Drizzle a small amount of grapeseed oil over the top for added flavour.
  4. Garnish and Serve:
    Arrange sliced cucumber and additional grape tomatoes on the plate. Garnish with fresh rosemary sprigs and finish with a light drizzle of grapeseed oil over the garnishes and toast.

Note

This breakfast is packed with nutrients and healthy fats. The turmeric, paprika, and chili flakes add anti-inflammatory benefits, while the eggs and avocado provide lasting energy. Perfect for a nutritious, delicious start to your day.