Hail the might egg for bringing us an abundance of quick breakfast ideas that are packed with nutrition, tastiness, and the ability to look like Bill Granger without really having to try too hard. But here’s the thing, Happies, we all know a little too well that your Sunday morning breakfast of eggs with roast tomato, mushrooms, and maybe even smoked salmon can get a little, well, tired, so today I’m going introduce you to a few easy breakfast ideas that you can make Monday through Sunday without having to try hard at all. Yesss!
1. Quinoa porridge with sultanas, nuts, and cinnamon
A wonderful gluten-free option, quinoa porridge is one of the best inventions ever! Firstly, it lasts a number of days, so you can make a container full and scoop it out in the morning, adding your milk, fresh banana, and whatever else you need for that day. Amazing!
Here’s what you need to make a large amount…
1 cup of quinoa
1 orange, rind off and set aside
1 tablespoon of cinnamon
3 cardamom pods
1/2 cup of raw almonds
1/2 cup of sultanas
Cook the quinoa as per the instructions on the pack. Generally it’s 1 cup of quinoa to 1.5 cups of water. Be sure to rinse it before you cook. As it’s cooking, add your cardamom, cinnamon, and clove, as well as the juice of your orange, and the zest. Allow to simmer.
Once full cooked, add your sultanas and nuts.
To serve, simply pour milk (I love almond milk or coconut milk with this) over the porridge, add a banana on top if you like, as well as a sprinkling of LSA, walnuts, or a squirt of flax oil. DELICIOUS!
2. Scrambled curried tofu with spinach and sprouted bread
If you’re over eating eggs for breakfast all the time, but want something of a similar texture, scrambled tofu is far tastier than it sounds. The key is to not break your tofu into too small pieces, as well as spicing the dish up with garlic, curry powder, and some Himalayan rock salt.
Here’s what you’ll need…
1 cup of extra firm tofu, drained, and pulled apart into nice chunky pieces. Make sure your tofu is ALWAYS GMO FREE. Please.
2 teaspoons of curry powder
1/2 teaspoon cumin
1/2 teaspoon of tumeric
1 teaspoon of really good salt. I like Himalayan Rock Salt best
3 tablespoons of water
2 garlic cloves
1 cup of fresh spinach/english spinach/or baby spinach
pepper to taste
Start by browning your garlic in a non-stick pan, adding a little oil if need be. Now, add your tofu and cook for about 10 minutes on medium heat (or until tofu is brown), adding the splashes of water as you go to stop it from drying out. Once it’s 90% done, add all your spices, salt and pepper to taste, and your spinach – cook for another 2 minutes.
To serve, toast up some beautiful healthy bread (I’m obsesses with sprouted bread), pop some avocado on the side, and add your tofu on top.
3. Buckwheat pancakes with lemon cashew filling and mixed berry sauce
For all you Happies with a slightly sweet tooth I have to recommend buckwheat pancakes. The Orgran brand packet mix that you buy in the health food section is super tasty and saves you having to make the batter yourself, but if you wanted to do it yourself, you could. Either way, it’s a delicious treat to have for Sunday brunch, and the lemon cashew filling is a little bit addictive. YUM!
Here’s what you need…
1 box of buckwheat pancake mix
2 cups of cashews (already soaked overnight)
2 cups of water
2 tablespoons of agave nectar
1/4 cup of almond/soy/rice/oat/regular milk (whichever one you prefer)
1/8 teaspoon of good quality salt
1/2 teaspoon of pure vanilla extract
For berry sauce
4 cups of mixed berries
1 tablespoon of agave nectar
1 tablespoon of arrowroot or cornstarch
2 tablespoons of water
Throw your soaked cashews in a food processor and whiz until gently broken up. Add your agave nectar, milk, salt, and vanilla, and blend until smooth. Don’t go too nuts or it will turn into a butter, just keep it nice and creamy.
Now, add your mixture to a bowl and grate in some lemon zest, as well as the juice from half a lemon. Mix.
Once that’s done, start cooking your sauce. All you need to do is combine all your ingredients in a saucepan and mix around to dissolve the arrowroot or cornstarch. Turn up the heat to a medium temperature and continue to stir for 15 minutes or so. You want the berries to be nice and thick, and slightly broken up. Oh, and if you’re using frozen berries it will take a little longer.
Once done, set aside to cool slightly.
Finally, cook your buckwheat pancakes as per the method on the box and get rolling. All you need to do is place about 1/4 of a cup’s worth of lemon cashew filling onto the end of the pancake (so it looks like a log) and then add about the same about of berry sauce over that. Roll, roll, roll. Bravo, you’re done!
Tell me Happies…
Are you inspired to try one of these recipes?
What’s your favourite breakfast meal?