This delicious Chocolate Hazelnut Fig Granola is a beautiful, tasty flavour combination, it’s my new favourite breakfast granola. I get bored eating the same flavours all the time so I like to switch it up regularly. Nutritionally, variety is super important too. This granola has subtle sweetness with bursts of fig and a wonderful texture…
This is my nourishing version of the very unhealthy ‘shake and mix’ type of pancake mix available in supermarkets. This is great for pancake loving kids, because they can make up their own very easily. It is also far more cost effective than the supermarket version and made completely from good wholesome ingredients. This mix…
This delicious, easy to make, naturally sweetened Raspberry Muesli is a fabulous staple for any healthy pantry. Oats are a really nourishing, mineral rich grain that are high in fibre and protein. The nuts and seeds provide more nourishment in the form of fat soluble vitamins, protein and essential fats to keep you feeling full…
These Silky Scrambled Eggs are super soft and delicious staple recipe. Check out the video below the recipe for step by step instructions for how to create perfectly silky perfect scrambled eggs. Take a look at the optional extras below this recipe to pimp your eggs! https://player.vimeo.com/video/460740656…
Breakfasts can be such a challenge on busy mornings. In the rush of getting into the day, a pre-made breakfast that is both sustaining and enjoyable to eat is sure to make mornings easier! This Apple Almond Breakfast Slice is full of amazing ingredients and such a far cry from the processed cereal aisle! Of…
This Broccolini Shiitake Stir-fry (with poached eggs) is the perfect way to start the day or makes for a quick, light meal. I try to start the day with a few serves of veggies because I just find it sets me up for a much more productive day and I’m more likely to continue with…
This Maple Chai Chia Pudding with Rhubarb and Apple Compote is a delicious and really nourishing start to the day. I love this flavour combination so much. The creamy, earthy chai flavours combined with the acidity of the rhubarb is perfect for the cooler months. If you don’t feel like stewing fruit, grated apple and…
My hubby has a thing about Smashed Avocado Toast on cafe menus. It’s become a running joke, he ALWAYS says ‘why would you pay for smashed avocado, it takes minutes to make yourself’…we call him Tommy Ten Times ha ha! But I agree, it really is the quickest, simplest brekkie, lunch or snack. It’s good…
These homemade Spelt Sourdough Crumpets are a delicious and easy to make recipe using your leftover starter culture for a delicious breakfast or snack. If you’re making your own bread, you’ll no doubt have lots of leftover / discarded sourdough culture to use up. This recipe is one of my favourite ways to use it…
As the weather cools off a little, my family is requesting Porridge with Spiced Fruit for breakfast. Life has just been so busy lately, my hubby has stepped up and taken on breakfast duties (while I make school lunches). As it turns out, he is way better at making porridge than I am (though the…
Late last year my niece got married in Brisbane and we had the most wonderful weekend with family celebrating. My hubby loves food as much as I do so if we’re eating out, he always researches the best places to eat. We figure if we’re spending money on eating out, it needs to be well…
This vegan Mango, Lime, Coconut Chia Pudding is easy to make as a nourishing and delicious breakfast, snack or dessert. It’s a great recipe to create for your family during the summer months and I love to make this when I need to use up over ripe mango. The turmeric adds a lovely golden colour…
I grew up with curried egg…my nan used to scoop out the yolk, add a little mayo, curry it and then refill the whites. For special occasions she’d pipe them so they looked gorgeous. My kids also love curried egg. They love it in a sandwich with lettuce for lunch or on toast for breakfast….
I love a tasty omelette and this Leek, Capsicum and Feta Omelette is just that. It’s something I make regularly for breakfast (if you chop your vegges the evening before whilst making dinner it is even quicker to whip up in the morning). Or if I need a quick, healthy lunch or lazy dinner, then…
This Superfruit Bowl is one of my son’s creations (based on the bowls he sees on cafes menus in town). He is in the thick of nippers training at the moment (for anyone unfamiliar with nippers, it is a beach-based water skills sport including life-saving training – think yellow and red caps and swimming between…
This Mango Macadamia Muesli is sweetened with pureed fruit which makes for a crispy crunchy granola that my whole family adores. I love having a muesli or granola ready made in my pantry…in fact I’m lost without it. But I also like to mix it up flavour wise and I’ve realised my kids get over…
I love omelettes and this one is a bit special. My Asian Omelette with a Sprout Salad make for a sensational, nourishing breakfast, lunch or dinner. My kids absolutely love bean sprouts so any meal containing them, is always going to be a winner. Take a look at the variations (below the main recipe) for…
This Breakfast Salsa is a simple, healthy start to the day. It can also be prepared the night before for a super fast, easy brekkie. My perfect breakfast always includes protein, good fats and carbohydrate in the form of vegetables and nuts. I find this kind of meal sets me up for a productive and…
My Healthy Bircher Muesli is jam packed full of delicious and nutritious ingredients. Put it all together the night before for a quick, nutritious and easy to make breakfast. It can be easily adapted to suit your taste. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to…
This Carrot Cake Chia Pudding is an easy and healthy recipe that tastes just like a carrot cake! Have it for breakfast, dessert or a snack. My kids love this before they go to sports training (either first up in the morning or after school). It’s great to have in the fridge to grab and…
This Lemony Smoked Salmon, Spinach and Caper Quiche is a perfect summer meal because it can be pre-made and is just as delicious cold, as it is it hot. It’s a great recipe to take on a picnic or to a bring a plate event. I think this is a flavour match made in heaven…
I remember the first time I tried Okonomiyaki in a Japanese restaurant, I thought it was totally delicious. So of course, I set about making a Healthy Okonomiyaki and it very quickly became a firm family favourite.
I love that it’s so versatile based on the addition of extra ingredients so that each time we eat it, it’s a little different. I often add all of the toppings to the table and my kids create their own adventure. I personally go for the works because I think it’s the best flavour combo!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements including gluten-free, vegetarian and more.
Healthy Okonomiyaki (Savoury Pancake)
- 125 ml chicken or vegetable broth - or stock (½ cup)
- 3 free-range or organic egg/s
- 1 tbsp Worcestershire sauce
- 75 g wholemeal spelt flour (⅔ cup)
- ¼ tsp sea salt - or to taste
- ½ small white cabbage - finely shredded (about 2 cups)
- 4 spring onion/s - white part thinly sliced
- 15 ml olive oil - extra virgin (1 tbsp)
- 1 tbsp rice malt syrup
- 1 tsp tamari
- 2 rasher/s bacon - thinly sliced
- 1 sheet/s toasted nori (sushi paper) - shredded
- 4 tbsp pickled ginger - this is my most favourite add on (can sub with kim chi too)
- 4 tbsp whole egg mayonnaise - cashew cream
- ½ bunch/s fresh coriander leaves - torn
- Make the sauce by mixing the rice malt and tamari together.
- If including the bacon, then cook this in a crêpe or small fry-pan until it's crispy and set aside.
- In a mixing bowl, whisk together the broth, eggs and worcestershire.
- Then whisk in the flour and sea salt to form a batter.
- Mix through the cabbage and spring onion which should be coated by the batter. If not, add more cabbage, it shouldn't have to much residual batter in the bowl.
- Add a little olive oil to cover the base of the crêpe or small fry-pan (used to cook the bacon) and heat over a medium heat. Add half the cabbage batter and spread out to form a thick pancake.
- Cook for a few minutes until the edges have browned, flip and cook the other side.
- Repeat with the other half of the batter.
- Serve topped with some, or all of the extras and a drizzle of the sauce.
Gluten-freeReplace the spelt with a mix of rice and buckwheat flour or your favourite gluten-free blend. Replace the Worcestershire sauce with the tamari.
VegetarianObviously leave the bacon out and choose vegetable broth.
Onion-freeReplace the Spring onion with half a fennel bulb.
Soy-freeReplace the tamari with coconut aminos.
Add fermented veggiesIf you don't add the ginger, consider adding sauerkraut or kim chi. The pickled flavour I think really lifts this dish.
Bigger mealStir-fry vegetables (with or without the bacon) and serve on top of the pancake. I often do this to fill up my always hungry boys.
Egg-freeReplace the eggs/ flour with the besan batter in this recipe.
I hope you love this simple, yet delicious combination of flavours. Please leave a comment and rate this recipe to help me to reach and support more families to become Well Nourished!
I’m always being asked to come up with breakfast recipes to help convince kids to move away from the processed cereal isle, to a more nourishing start to the day. This Breakfast Fruit Pizza maybe your answer. It jams a lot of protein, good fats and fibre into each slice and is easy to make ahead for a breakfast on-the-go.
In my experience, insufficient dietary protein is surprisingly common. The one thing that a swing towards processed foods has done, is dramatically reduced the amount of protein many kids (and adults) consume. You see most processed, convenience foods are generally a combination of fat and carbohydrate (breads, breakfast cereals, crackers, muesli bars, pasta and noodles). Anything with a shelf life is generally protein deficient.
Although it’s rare to see frank protein deficiency, subclinical signs are increasingly common. These include:
- poor immune responses (getting sick frequently or difficulty recovering from illness)
- poor appetite or very picky (or more of a snacker, craving simple carbohydrates)
- poor concentration and trouble learning
- moodiness and mood swings
- poor sleep patterns
- muscular weakness, aches and pains
- poor growth and development (failure to thrive)
- skin problems
- delayed wound healing
The importance of protein
Protein is essential to form antibodies to protect your body from foreign invaders, such as disease causing bacteria and viruses. So ensuring you and your family are eating adequate amounts of protein is really important, especially at this time of the year when our immune systems need to be at their best.
In addition to supporting immune function, protein is used to make digestive enzymes, to repair the digestive tract, to grow skin, hair, nails, to make blood cells, for strong bones, to build muscle, to make hormones, to stabilise our blood sugar (so we have lots of energy and good focus)….as well as many more critical functions.
We cannot store protein, so it’s safe to say, that in order to replace, rebuild and repair, we need to consume protein very regularly.
Breakfast is a meal where protein is most critical, but is often lacking the most. No matter the claims, it’s a stretch to find anything in the supermarket isles that’s nutritionally adequate for breakfast. Not only that, but most exceed the World Health Organisations recommended daily intake for sugar in one foul swoop.
Personally, we eat a cooked breakfast a few days a week, but I also love to mix it up with other nourishing brekkies as I don’t always have time for cooking. The best thing about this Breakfast Fruit Pizza is you can make it ahead and keep it in the fridge or freezer until you are ready to enjoy it. My family also loves it as a snack for arvo tea.
The vast world of protein powders
I really wanted this breakfast pizza to have a protein rich base, so you’ll see I’ve boosted it with my favourite, wholefoods protein powder by 180 Nutrition.
Navigating the many types of protein powders available is tricky business. Many brands are derived from feed-lot, grain-fed cows (also often fed GMO’s), highly processed soy proteins and contain franken-sugars, fructose, maltodextrin starches (aggravate blood sugars and the GIT), additives and more yuk ingredients.
Most also contain absolutely no plant fibre, good fats or micronutrients (vitamins and mineral) so nutritionally they are incomplete and not at all reflective of a well rounded, whole food meal. Thankfully, there are a select few which offer balanced nutrition and do what we need them to do – provide a sustaining, nutritious supplement, and here’s the clincher, that actually tastes good. It’s just got to taste good right?
My preferred choice –180 Nutrition protein powder (and a special offer to try before you buy)
I have once again partnered with 180 Nutrition as a product that ticks all of my tough to tick boxes. I love that they have vegan AND grass fed whey protein options (to suit everybody) and that they couple their proteins with nourishing whole food to make it nutritionally complete (so much more than just protein). I’m a fan of their ethos in general and they’re an Aussie company that I know and trust.
Their 180 Superfoods Protein is a simple, balanced blend of clean, Grass-Fed Whey Protein Isolate (or Pea Protein Isolate in their vegan range), Flaxseed, Almonds, Sunflower Kernels, Shredded Coconut, Coconut Flour, Cocoa (chocolate flavour only), Chia Seeds, Sesame Seeds, Psyllium Husks, Stevia. So this protein powder contains loads of essential minerals and B vitamins from plant sources for stable energy and mood, healthy fats and plant based fibre.
They are also super low in sugar (and fructose-friendly) so they will keep you full for longer, without a mid morning blood sugar crisis.
Now for a special offer – you get to try 180 Nutrition Protein Powders for FREE
Click HERE to get:
- 4 x Free Serves of the 180 Superfood Protein Blend (2 serves of each flavour – Coconut & Chocolate). So that’s 2 x 80g packs.
- All we ask is you cover a small shipping and handling fee.
- This is a limited offer until we run out of samples! So be sure to get your free samples today!
- Offer is for Australian residents only.
Click HERE to try them out for yourselves. 180 Nutrition is such a great thing to have in your pantry for those days you need a fast, good quality breakfast or a sustaining snack.
Breakfast Fruit Pizza
- 50 g pecan or walnuts (½ cup) roughly chopped
- 125 g almond meal (1¼ cup)
- 40 g 180 Nutrition Superfood Protein Blend
- 2 tbsp true arrowroot flour
- 1 tbsp coconut flour
- 1 free-range or organic egg/s
- 2 tbsp rice malt syrup, honey or maple syrup
- 1 tsp vanilla
- 250 g full-fat natural yoghurt (1 cup) or coconut yoghurt
- ½ tsp ground cinnamon
- 1 tbsp rice malt syrup, honey or maple syrup (optional)
- 1 cup fruit of choice
- Pre-heat the oven to 180°C/350°F (fan-forced).
- In a large bowl, mix together the nuts, almond meal, 180 Nutrition Superfood Protein blend, arrowroot and coconut flour.
- In a jug whisk the egg, sweetener and vanilla. Add to the dry and mix until a dough forms.
- If it's too wet, add coconut flour teaspoon at a time to form a slightly sticky dough.
- Place onto a piece of baking paper and flatten into a oval/ rough rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
- Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
- Allow to cool completley and keep in the fridge until ready to serve.
- Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
- Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice crumb-free slice, cut chilled, on a chopping board with a large sharp knife.
- Start by chopping yor pecans or walnuts. Pulse (turbo button) 1-2 times to roughly chop.
- Add the almond meal, 180 Nutrition Superfood Protein powder, arrowroot and coconut flour. Mix 30 seconds, speed 5.
- Add the egg, sweetener and vanilla and mix 10 seconds, reverse speed 5.
- If it's too wet, add coconut flour teaspoon at a time to form a slightly sticky dough. Mix 5 seconds, reverse speed 5.
- Place onto a piece of baking paper and flatten into a oval/ rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
- Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
- Allow to cool completely and keep in the fridge until ready to serve.
- Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
- Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice even slice, cut once chilled, on a chopping board with a large sharp knife.
- You can store the base either whole or sliced in the fridge or freezer. Then simply top with yoghurt and fruit and enjoy for breakfast.
Chocolate PizzaUse the chocolate flavoured protein powder plus a tablespoon of cacao in the base.
Fructose friendlyChoose rice malt syrup as your sweetener and top with berries and kiwi fruit (or any tolerated fruit).
Egg-freeSub the egg with a flax of chia egg.
VeganUse a flax or chia egg, the 180 Nutrition Vegan protein powder, rice malt or maple syrup and top with coconut yoghurt.
I hope you and your family love this simple, delicious and sustaining breakfast.
I’ve always had batches of my Nourishing Toasted Muesli in the pantry for days when we don’t have time to cook eggs or prepare another breakfast. But lately my kids have been fussing over it and that’s always a sign that it’s time for me to change things up a bit…and this sensational Orange Almond Coconut Granola was born!
With oranges in season, I thought I’d inject some seasonal flavours into breakfast. It’s funny, because when I first made this a few months back, my kids were actually hesitant to try it. But when they did, they admitted that they really loved it and it’s become a firm favourite.
My son has it dry or with coconut yoghurt and orange segments (he’s just not a fan of dairy). The rest of us love it with milk, natural yoghurt and orange.
The oats are a fibre packed, mineral rich wholegrain. In herbal medicine oats are a nerve restorative so great for supporting the nervous system function and digestion also. Almonds add in more fibre, protein and good fats as well as a range of essential micronutrients including antioxidants.
Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad mornings in mind, it will ensure your brekkie is as good as it gets. Click HERE to shop.
Remember to take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (gluten-free, nut-free, fructose friendly). I buy all of my organic almonds, oats, coconut and macadamia nut oil from The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Orange, Almond, Coconut Granola
- 800 g rolled oats (8 cups)
- 280 g raw almonds (2 cups)
- 200 g shredded coconut (2 cups)
- 120 ml macadamia nut oil (½ cup)
- 2 orange/s - zest and juice
- 170 g rice malt syrup or maple syrup (½ cup)
- 2 tsp vanilla - essence or paste
- Pre-heat your oven to 160°C / 320°F (fan-forced).
- In a food processor add 360g (4 cups) of the rolled oats and all of the almonds. Pulse until the almonds are chopped up (but not milled to a meal, you want chunks). Thermomix turbo function and check through the lid (about 5 quick pulses).
- Place this and the rest of the oats and coconut into a large baking tray. It should form a thin layer (approx. 2cm deep) so use two baking trays if necessary.
- Mix the macadamia oil, orange juice and orange zest, rice malt or maple syrup and vanilla together in a jug (or your food processor). Thermomix 30 seconds, speed 4.
- Pour over the dry mix and give it a good stir so that all the dry ingredients are coated.
- Bake for 15 minutes. Stir well and bake another 15 mins. Repeat if necessary until the mixture is crisp and dry.
- Stir again and allow to cool completely.
- In an airtight container in a cool pantry for up to a month.
- With orange segments (and fresh strawberries), your favourite milk and unsweetened yoghurt.