Breakfast

protein pancakes
Vegan Protein Pancakes

Top up your protein with these vegan pancakes. A great breakfast after a workout. Full of nutriens and absolutely delicious.

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Spinch and Scrambled Egg with Raspberries
Spinch & Scrambled Egg with Raspberries

This speedy breakfast is packed with protein and takes just 10 minutes.

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fig ricotta toast
Fig & Ricotta Toast

Quick breakfast. Creamy cheese and sweet figs are a delicious match and taste even better drizzled with honey.

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chcolate salted caramel smoothie
Chocolate & Salted Caramel Protein Breakfast Smoothie

Start the day with a taste of chocolate salted caramel delicious smoothie.

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banana-cinnamon-roll
Banana Oat Bread Cinnamon Rolls

Delicious, fluffy vegan cinnamon rolls infused with banana bread flavour.

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pesto eggs
Pesto Eggs

Must try this speedy, healthy, savory and high-protein breakfast easy way to upgrade your breakfast game.

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protein oatmeal
Protein Oatmeal

This creamy oatmeal is hiding a secret: it's packed with protein! Add your fave mix-ins and this protein oatmeal is the perfect breakfast.

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energy bars
Energy Bars

This bar is crammed full of good stuff. Great for breakfast on the run or just with a cup of coffee as a mid-morning snack.

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spinach and egg sandwiches
Spinach & Egg Breakfast Sandwiches

Make easy meal prep breakfast sandwiches for a healthy on-the-go meal to start your day.

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banana date porridge
Banana & Date Porridge

This nutritious and natural sweet banana breakfast porridge is the perfect staple to start your day.

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breakfast burrito
Breakfast Burrito

This hearty, healthy breakfast burrito recipe is the best way to kickstart your morning!

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Belgian pearl sugar waffles
Belgian Pearl Sugar Waffles

Sweet, thick, crunchy, buttery everything you could wish for in breakfast.

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protein pancakes

Vegan Protein Pancakes

⏱️ Prep & Cook Time 25 minutes
    INGREDIENTS:
  • 100g Oats
  • 1 x Banana
  • 60g Vanilla protein powder (Awesome)
  • 240ml Plant-based milk
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 100g Blueberries
  • Toppings of your choice
    INSTRUCTIONS:
  1. Add pancakes ingredients, apart from the blueberries to a blender and process until thick and smooth. Leave to rest 5-10 minutes.
  2. Heat large non-stick pan with a little coconut or rapeseed oil. Add 1 large tablespoon of batter, sprinkle over with few blueberries and cook for few minutes until golden brown on both sides. Repeat to use all batter.
  3. If necessary keep the pancakes warm in an oven set to the lowest temperature.
  4. Serve stacked and topped with your favourite toppings.
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Spinach & Scrambled Egg with Raspberries

⏱️ Prep & Cook Time 10 minutes
    INGREDIENTS:
  • 1 Egg (large)
  • 1 tablespoon milk of your choice
  • 1 teaspoon of rapseed oil
  • 1 slice of sourdough bread (toasted)
  • 50g Raspberries
  • handfull of fresh spinach
  • Salt and pepper to taste
    INSTRUCTIONS:
  1. Ligthy wisk 1 large egg, tablespoon milk of your choice until the mixture has just one consitency.
  2. Heat a small non-stick frying pan for a minute or so, then add 1 teaspoon of rapseed oil
  3. Pour in the egg mixture and let it sit, without stirring for 20 seconds. Add handfull of spinach over the egg mixure. Stir with a wooden spoon, lifting and folding over from the bottom of the pan.
  4. Let it sit for another 10 seconds then stir and fold again.
  5. Repeat until the eggs are softly set and slightly runny in places.
  6. Give a final stir and serve on toasted slice of sourdough bread with rasberries, sprinkle with salt and papper.
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scrambled egg
fig and ricotta

Fig & Ricotta Toast

⏱️ Prep & Cook Time 5 minutes
    INGREDIENTS:
  • 1 slice of sourdough bread
  • 1 ripe Fig
  • 1 tablespoon of ricotta cheese
  • 1 teaspoon of toasted almond flakes
  • 1 teaspoon of honey
    INSTRUCTIONS:
  1. Toast slice of sourdough bread.
  2. Spread ricotta cheese over the toast.
  3. Slice fig place on top of ricotta.
  4. Finish with toasted almond flakes and honey.
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Chocolate & Salted Caramel Protein Breakfast Smoothie

⏱️ Prep & Cook Time 5 minutes
    INGREDIENTS:
  • 1 Banana(frozen)
  • 450ml Oat milk
  • 40g Oats
  • 3 Medjool dates (pitted)
  • ½ teaspoon Linseeds
  • 30g Chocolate salted caramel protein powder (Awesome)
    INSTRUCTIONS:
  1. Combine the frozen banana, oat milk, oats, medjool dates, linseeds and chocolate salted caramel protein powder in a blender and blitz until smooth.
  2. Pour into a glass, enjoy.
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banana protein smoothie
banana cinnamon rolls

Banana Oat Bread Cinnamon Rolls

⏱️ Prep & Cook Time 35 minutes
    INGREDIENTS:
  • 170g Banana (ripe)
  • 160g Oat flour (rolled oats blitz in the blender for about 15 seconds)
  • 1 ½ teaspoon baking powder
  • 30g Vegan butter
  • 1 teaspoon cinnamon
  • 30g Coconut sugar
  • For the glaze: 4 Tablespoons icing sugar mix with 1-2 teaspoons of water or lemon juice.
    INSTRUCTIONS:
  1. Preheat oven to 180°C fan.
  2. In the medium bowl mash banana with a fork then add oat flour, baking powder and mix all together to make a dough. If dough is too sticky add slightly more oat flour.
  3. On a lightly floured surface, roll out the dough into a rectangle (approx 1 cm thick).
  4. Brush the top with melted butter, then sprinkle with cinnamon and the coconut sugar.
  5. Roll up the rectangle in a tight log from the short side, then slice into 8-10 equal rounds.
  6. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching.
  7. Brush rolls all over the tops with a butter then bake for 20-25 mins until golden and risen.
  8. Leave to cool on the tray for 10-15 mins.
  9. While cooling prepare the glaze. To make the glaze mix icing sugar with water until the desired consistency is reached.
  10. Spread the glaze over the rolls, then serve.
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Pesto Eggs

⏱️ Prep & Cook Time 10 minutes
    INGREDIENTS:
  • 30g Basil pesto
  • 2 Eggs
  • 1 Avocado
  • 3 pieces of Bread
    INSTRUCTIONS:
  1. Heat the pesto in a frying pan. Crack the eggs into the pan on top of the pesto and cook to your desired doneness.
  2. Mash the avocado and divide it between the slices of bread.
  3. Serve the eggs over the piece of toast, sprinkle with fresh pepper, salt and a sprinkle of pepper or chilli flakes if you want some heat and enjoy!
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pesto eggs
protein oatmeal

Protein Oatmeal

⏱️ Prep & Cook Time 10 minutes
    INGREDIENTS:
  • 100g Oats
  • 1 scoop Protein powder (Awesome)
  • 2 Tablespoons chia seeds
  • 450 ml milk of your choice
  • 1 Egg , beaten
  • Toppings of choice
    INSTRUCTIONS:
  1. Add the oats, protein, chia and liquid. Whisk together and bring to a simmer.
  2. Beat the egg in a small bowl and pour into the simmering oats. Whisk immediately until completely incorporated.
  3. Serve with favourite toppings.
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Energy Bars

⏱️ Prep & Cook Time 30 minutes
    INGREDIENTS:
  • 200g Butter (salted)
  • 80g Golden syrup
  • 20g Honey
  • 100g Brown sugar
  • 90g Apple rings (dried, roughly chopped)
  • 80g Apricots (dried, roughly chopped)
  • 1 orange, zest only
  • 25g Medjool dates (pitted, roughly chopped)
  • 40g Raisins
  • 65g Cranberries (dried)
  • 5g Poppy seeds
  • 35g Sunflower seed
  • 75g Pumpkin seeds (pepitas)
  • 30g Sesame seeds
  • 350g Oats
    INSTRUCTIONS:
  1. Preheat the oven to 170°C fan.
  2. Melt the butter, golden syrup and honey in a saucepan over low heat.
  3. Mix all the dry ingredients in the large bowl.
  4. Add the melted butter mixture and stir everything together until well distributed.
  5. Transfer the mixture into a lined 23cm (9in x 9in) baking tray, pat down and level with the back of a dampened wooden spoon (prevent sticking) and bake for 20 minutes, or until just beginning to brown on top.
  6. Once the granola bars are cool completely, cover baking tray with foil and leave in the fridge for 30minutes (texture will harden when completely cold and will be easy to cut into slices or squares).
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fruity oat bar
spinach and egg sandwiches

Spinach & Egg Breakfast Sandwiches

⏱️ Prep & Cook Time 8 minutes
    INGREDIENTS:
  • 3 whole wheat English muffins or Buns
  • Handful of Spinach
  • 3 Eggs (large)
  • 3 Tablespoons Soft cheese
  • 3 slices of Cheese
  • Salt & pepper to taste
  • Butter/olive oil
  • Hot sauce if desired
    INSTRUCTIONS:
  1. Slice the english muffins in half and pop them in the toaster.
  2. Heat a non-stick pan over medium heat add teaspoon of olive oil and the spinach. Cook until spinach has wilted.
  3. Meanwhile, beat together the eggs. Add in the cream cheese, salt and pepper and mix until combined.
  4. Pour the eggs over the wilted spinach and swirl around so that the eggs cover the bottom of the pan.
  5. Cook the eggs until moslty set. Use a spatula to fold the eggs over in half.
  6. Once cooked transfer the eggs onto a cutting board (you should have the shape of an omlette). Cut the omlette in half and then trim the corners of each piece so they are somewhat round.
  7. Butter each side of the english muffin. Top with the eggs, cheese, sprinkle with additional salt and pepper or add some hot sauce if desired.
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Banana & Date Porridge

⏱️ Prep & Cook Time 20 minutes
    INGREDIENTS:
  • 1 Banana (ripe)
  • 2–3 Medjool dates, according to preferred sweetness
  • 170ml milk of choice
  • 30g Oats
    INSTRUCTIONS:
  1. Remove the pipes from the dates. Peel the banana, slice off the third and set aside with one date half; these will be used to finish the porridge.
  2. Chop the remaining dates and banana very finely. Place in a small pan and pour on 185ml boiling water. Cook over a low heat until you have a thick, mushy, reasonably smooth paste, stirring regularly and using the back of the spoon to crush any lumps; this should take around 10 minutes.
  3. While the banana-date mixture is cooking, pour the milk into a bowl, tip in the oats and leave to soak for a few minutes.
  4. When the banana-date mixture is ready, add the milk and oats to the pan, bring to a gentle simmer and cook for 12-15 minutes, stirring regularly, until the oats are completely tender.
  5. Slice the remaining third of the banana and finely shred the reserved banana date half. Serve the porridge in a warmed bowl, topped with the banana slices and dates.
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banana date porridge
breakfast burrito prep

Breakfast Burrito

⏱️ Prep & Cook Time 45 minutes
    INGREDIENTS:
  • 1 medium Sweet potato, cubed
  • Extra-virgin olive oil, for drizzling
  • 3 Eggs (large)
  • 3 Tablespoons Soft cheese
  • ½ teaspoon smoked paprika
  • 1 red bell Pepper
  • 4 Tortillas
  • 1 cup fresh Spinach
  • ½ cup shredded red Cabbages
  • 4 scrambled eggs
  • 400g (1 tin) black beans, drained and rinsed
  • 1 Tomato (chopped)
  • 1 ripe Avocado
  • ½ cup Coriander leavess
  • 4 Tablespoons Mayonnaise
  • Sea salt and freshly ground black pepper
  • 1 lime, for squeezing
    INSTRUCTIONS:
  1. Preheat the oven to 180°C and line a baking tray with baking paper. Place the sweet potato onto the sheet, drizzle with olive oil, sprinkle generously with salt and pepper, the smoked paprika. Toss to coat, spread evenly, bake for 25 minutes or until golden brown and crisp around the edges.
  2. Heat a grill pan on the medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.
  3. Assemble the burritos: Spread mayonnaise over tortillas. Divide the spinach, red cabbage, among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, tomato, sweet potato, avocado and coriander leaves. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling, roll the burrito and serve.
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Belgian Pearl Sugar Waffles

⏱️ Prep & Cook Time 90 minutes
    INGREDIENTS:
  • 420g Plain flours
  • 7g Dry yeast
  • 177ml Warm milk 1%, 2%, Whole, etc.
  • 226g salted Butter (melted)
  • 1 teaspoon Vanilla extract
  • 2 Eggs (large)
  • 200g Pearl Sugar
    INSTRUCTIONS:
  1. Begin by starting the yeast. Warm the milk to (40°C to 44°C). Then add the yeast. Allow it to foam, it will take 5 to 10 minutes.
  2. Add in the vanilla extract and eggs. Whisk them together until well combined. Then add in melted butter and mix.
  3. In a separate bowl whisk together the flour and the salt. Then slowly incorporate the flour with the other ingredients. Eventually, the dough will form. Will be quite sticky to the touch.
  4. Cover the bowl of dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled.
  5. Once the dough has risen, punch it down and add in the pearl sugar. You may or may not want to add the full 200g. Knead the pearl sugar into the waffle dough for 1 to 2 minutes.
  6. Heat up the waffle maker. If you have a temp setting set it to medium heat.
  7. Add some waffle dough to the waffle maker and let the waffle cook for 3 to 4 minutes until it is nice and golden brown. Be careful the melted pearl sugar will be super hot! Use tongs to remove the waffle. Serve with your favourite waffle toppings or eat it plain.
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Belgian pearl sugar waffless