The perfect light but filling alternative to bread with tons of health benefits thanks to the added chia seeds.
Chia seeds are high in antioxidants helping to promote healthy youthful skin, they keep your heart and bones as well as digestive system in good nick and they have been shown to boost energy, build muscles and aid weight loss! Win, win?!
For this recipe you will need
For the carrot chia patties:
1 tbsp chia seeds
1-3 tbsps of milk (I used almond)
1 tbsp coconut oil (for frying)
1 bunch of asparagus
Handful of herbs (I like parsley or coriander)
Grate 1 carrot into a bowl, add the chia seeds and begin by adding 1 tbsp of milk at a time so the seeds can absorb the liquid and bind the grated carrot pieces together. This may take a few minutes so once happy with the consistency - they should be wet but sticking together; heat the oil in the pan and fry on medium-high heat, in palm-sized batches until golden on each side (approx. 5mins each side)
Wash, dry and cut the end stem from the asparagus. Season with sea salt or pink Himalayan salt and pepper, then drizzle with 1 tsp coconut oil and grill for 4-5 minutes under medium-high heat.
Bring a saucepan of water to the boil then reduce to a simmer, this will be used to poach the eggs in a moment.
While the patties are frying and asparagus are grilling, poach your eggs. Crack the eggs into a cup or milk jug first. Swirl the now simmering water in the pan with a spoon to create like a whirlpool, then gently pour the eggs into the centre of this whirlpool, this helps to keep the eggs together. Cook until the whites are set so that you keep a runny centre – roughly 3-4 minutes.
Transfer the patties and asparagus to a heated plate, top with your eggs and fresh herbs and enjoy immediately.
I've been getting back into my baking mojo lately and when I do bake coconut flour is one of my favourite gluten and wheat free alternatives to use. Higher in fibre, protein and healthy fats but lower in sugar it's perfect for those with gluten sensitivity, leaky gut, nut allergies or paleo dieters.
These muffins are super moist and make a great mid-afternoon trea, breakfast on the go or post-workout treat as they are high protein.
Makes 10-12 muffins
1 cup of coconut flour
1/4 cup milk of choice - I use oat, almond or coconut & all work well
1 tsp baking soda (gluten free)
1 tsp cinnamon
1/4 cup of honey
1/4 cup of melted coconut oil
1 over-ripe banana
Pinch of sea salt
Place all the ingredients in a food processor to form your muffin mixture. Once all ingredients are blended together the mixture should be wet and thick but not runny, if it is add a bit more flour then mix again.
Once happy with the consistency add a generous handful or two of blueberries and divide the mixture into your muffin cases. (Remember they will rise when they bake so don't over-fill the cases our you'll have over-flowing muffin tops!)
Sprinkle some flaked almonds on top for crunch and bake for 15-20 minutes at 200.C You'll know they're done when you can pierce them with a knife and it comes out clean.
Place on a cooling tray and allow 5 minutes before devouring! Then store in an air-tight container and they will keep for 2-3 days, but let's be real they're never going to last that long! ;) But if they do - pop them in the freezer and they keep really well.
I first fell in love with this smoothie when living and working in New York in the summer of 2013. There was a fantastic smoothie bar up the road from the restaurant I was working and every day at the start of my shift one of the guys that worked with me would always surprise me with a different smoothie & make me guess which one it was from their menu!
One day he arrived with the best smoothie by far - the "Joyful Almond"; & that was it. Ever since I have been nuts (pardon the pun!) about this flavour combo!
2 large frozen bananas
1 tbsp almond butter
1 or 2 medjool dates (depending how sweet you like it)
Dash of cinnamon (optional)
2 or 3 cubes of ice
Place all ingredients into your blender except for the milk. Once all ingredients are in the blender pour milk in until the level of the unprocessed mixture is approx. 750ml. You can add more milk once first blended and blend again if too thick for your liking.
I usually like to enjoy my breakfast smoothies with a little something to bite on so I get more fulfillment from the meal. Below I am having some fresh figs and oat energy balls.