Autumn’s setting in which means we all need something energising and nourishing to start the day. We’ve rounded up three of our favourite detox breakfast recipes from protein-rich breakfast bowls to wholesome nutritious smoothies packed with fibre. Eating healthily has never been so satisfying.
A great option for week day breakfasts, this is a super speedy option for meal prep on Sunday evenings.
260g steel cut Irish oats
½ tsp ground ginger
½ tsp fine sea salt
1 tsp baking powder
950ml unsweetened vanilla almond milk
480ml unsweetened coconut milk
240g fresh blueberries (frozen OK too, do not thaw first)
47g unsweetened dried blueberries
22g unsweetened coconut flakes
360g fresh or frozen blueberries
- Pre heat oven to 180C with the rack in the centre. Lightly coat a 13x9x2 inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste.
- Bake for about 1 hour. The oatmeal will appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Then put it in your refrigerator overnight for best results. It will thicken nicely as it cools.
- Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy. Mash the blueberries against the side of the pan with a spatula.
- Serve oatmeal with some almond or coconut milk, blueberry sauce, pure maple syrup and honey.
Protein-pumped breakfast bowl
Based on trusty staples quinoa and avocado, this tasty bowl of goodness is great for long weekend mornings.
sea salt, to taste
juice ½ lemon
1 tsp coconut oil
2 handfuls kale
2 handfuls spinach
1 avocado, chopped
½ cup shelled pecans, walnuts or pine nuts
1 lemon, squeezed
2 cups, washed, fresh herbs (basil, coriander, parsley, mint)
salt and pepper to season
- Get the oven on, at 180C. Spread the nuts on a baking tray and toast for 10 mins. Then blitz in a food processor with all the other pesto ingredients. Hey, pesto! Next, boil the quinoa in 600ml water on a low heat for 10-15 mins until it has a bite. Drain and season with salt, pepper and the lemon juice.
- Melt the coconut oil in a frying pan on a low heat then add the onion and sauté for 5 mins until softened. Chuck in the kale and spinach, season and cook for a further 5 mins.
- Then, turn your full attention to poaching the eggs in a saucepan of boiling water. If this fills you with dread, you’re not alone – stir the water with a wooden spoon to create a whirlpool in the pan, then gently pour the eggs in. Poach for about 4 mins.
- Now, you’re ready to serve. Divide the quinoa between the bowls, then pile on sautéed greens and chopped avocado. Finally, top with a poached egg and a drizzle of pesto.
5-ingredient wonder smoothie
Equally good on its own or as an accompaniment to either of the above, this is one colourful immune-boosting smoothie. Makes enough for two.
120 g frozen berries
30-67 g organic spinach or kale
75 g bananas (previously peeled, sliced & frozen)
7g flaxseed meal
240 ml fruit juice (a mix of pomegranate & orange works well)
- Add all ingredients to a blender and blend on high until smooth. If too thick, add a splash more juice or water. For more sweetness, add extra frozen banana.
- Pour into serving glasses and enjoy.