BREAKFAST

Buckwheat Quinoa Skillet Granola

This recipe is super easy and you can really get creative here with flavours, such as cinnamon, ginger and other super powders. Tasty as a snack or topped with fresh berries and almond or coconut yoghurt.

Poached eggs with greens

Ingredients:

1 very fresh eggs, at room temperature

1 small pan of boiling water

juice of one lemon, or a large splash of white vinegar

Any greens, fresh or pre-roasted you like, such as: spinach, kale, courgettes, broccoli, spring onions

Olive oil

Salt

Preparation:

Bring the pot of water with lemon juice or water to a gentle boil.

Meanwhile, heat up a frying pan and add a teaspoon of oil. Once hot, add the veg. If you use spinach, add this last, it doesn't need much cooking.

Carefully crack the first egg and lower it into the water, as close to the surface as you can. Then add the next egg. Now is the time you might need to adjust the heat on the hob. You want the water to be nearly boiling.

Put the veg on a plate, lift the eggs out of the water with a slotted spoon after 3-5 minutes. You might want to drain excess water on a kitchen towel.

Sprinkle with salt and olive oil, serve with gluten free bread (optional, I just eat veg and eggs)

Smoothie bowl with coconut and chia seed

Ingredients:

1 banana, chopped and frozen

1/4 can coconut milk

1 large handful of raspberries, frozen

pinch of salt

1 tbsp chia seed

1 tbsp desiccated coconut

1 handful of walnuts, to serve

1 handful of blueberries, to serve

Preparation:

In a powerful blender, blend the banana, coconut milk, raspberries and salt.

Put in a bowl and sprinkle on the chia seed and coconut flakes.

Add the blueberries and walnuts.

Serve immediately.

(I often add some vegan protein powder in the smoothie mix, because I eat this after training)

Almond yoghurt with fresh figs and home made elderberry syrup

Ingredients:

1 large fresh, ripe fig

1/2 cup puffed buckwheat

3 tbsp unsweetened almond yoghurt

1 handful of walnuts

2-3 tbsp elderberry and orange syrup

Preparation:

Pour the buckwheat in a bowl.

Add the yoghurt and top with slices of fig, sprinkle on the walnuts.

Serve with a good drizzle of elderberry and orange syrup, and coffee of course!

For the syrup: Stick 5 cloves in 1 orange, add about 700 g of fresh elderberries.

Submerge this in water, and boil for about 2 hours.

Pick out the cloves, blend and strain in a fine mesh strainer. (make sure to catch the juice!)

Sweeten the juice with coconut sugar, 1 heaped teaspoon ground ginger, and boil until reduced to your preference.

Store in a glass bottle in the fridge.

BREAKFAST

Buckwheat Quinoa Skillet Granola

Poached eggs with greens

Ingredients:

1 very fresh eggs, at room temperature

1 small pan of boiling water

juice of one lemon, or a large splash of white vinegar

Any greens, fresh or pre-roasted you like, such as: spinach, kale, courgettes, broccoli, spring onions

Olive oil

Salt

Preparation:

Bring the pot of water with lemon juice or water to a gentle boil.

Meanwhile, heat up a frying pan and add a teaspoon of oil. Once hot, add the veg. If you use spinach, add this last, it doesn't need much cooking.

Carefully crack the first egg and lower it into the water, as close to the surface as you can. Then add the next egg. Now is the time you might need to adjust the heat on the hob. You want the water to be nearly boiling.

Put the veg on a plate, lift the eggs out of the water with a slotted spoon after 3-5 minutes. You might want to drain excess water on a kitchen towel.

Sprinkle with salt and olive oil, serve with gluten free bread (optional, I just eat veg and eggs)

Smoothie bowl with coconut and chia seed

Ingredients:

1 banana, chopped and frozen

1/4 can coconut milk

1 large handful of raspberries, frozen

pinch of salt

1 tbsp chia seed

1 tbsp desiccated coconut

1 handful of walnuts, to serve

1 handful of blueberries, to serve

Preparation:

In a powerful blender, blend the banana, coconut milk, raspberries and salt.

Put in a bowl and sprinkle on the chia seed and coconut flakes.

Add the blueberries and walnuts.

Serve immediately.

(I often add some vegan protein powder in the smoothie mix, because I eat this after training)

Almond yoghurt with fresh figs and home made elderberry syrup

Ingredients:

1 large fresh, ripe fig

1/2 cup puffed buckwheat

3 tbsp unsweetened almond yoghurt

1 handful of walnuts

2-3 tbsp elderberry and orange syrup

Preparation:

Pour the buckwheat in a bowl.

Add the yoghurt and top with slices of fig, sprinkle on the walnuts.

Serve with a good drizzle of elderberry and orange syrup, and coffee of course!

For the syrup: Stick 5 cloves in 1 orange, add about 700 g of fresh elderberries.

Submerge this in water, and boil for about 2 hours.

Pick out the cloves, blend and strain in a fine mesh strainer. (make sure to catch the juice!)

Sweeten the juice with coconut sugar, 1 heaped teaspoon ground ginger, and boil until reduced to your preference.

Store in a glass bottle in the fridge.

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