Ingredients:

• 1 large bell pepper per person
• 2 large eggs
• Handful mixed leaf
• 1 tsp parsley

Method:
1. Take your large pepper and cut in half. Place on a baking tray lined with tin foil.
2. Crack 1 egg in to each half and place in the oven to cook at 180 degrees for 10 to 15 minutes.
3. When the egg is white and fully cooked, remove from the oven.
4. Sprinkle with some parsley and served on a bed of mixed leaf lettuce.

Ingredients:

• 1 large sweet potato
• 1 egg
• 2 spring onions
• 1 tsp paprika
• coconut oil

Method:

1. Finely grate the sweet potato in to thin strips.
2. Chop up the spring onions and combine with the grated potato.
3. Sprinkle the paprika on top and toss to ensure all the potato is fully coated.
4. Crack and whisk an egg in to a bowl.
5. Take a handful of the potato mix, dunk in the gg to stick together and then fry on the pan in a little coconut oil. Flip after 3-4 minutes and cook the other side till brown and crispy.

This recipe really needs no introduction - who doesn't love steak and eggs for breakfast.

Ingredients:

• Lean steak
• 2 large eggs
• 1 garlic clove
• 1 tsp black peppercorns
• 1 tsp coconut oil
• Pot of boiling water
• Handful of mixed leaves

Method:

1. Begin by filling a pot with water and bringing to the boil on the hob. Crack the eggs in to a bowl and set to one side.
2. Stir the water with a fork and while it is still moving, add the eggs, cover with a lid and allow to cook for 6-8 minutes.
3. Add the coconut oil to the pan along with finely chopped garlic.
4. season the steak with black peppercorns and transfer to the pan, cooking on both sides.
5. Garnish your plate with some mixed leaves.

Serve and enjoy :)

Waking up feeling a little worse for wear?

Fear not...my beast breakfast roll will sort you right out without any of the
​guilt attached to the regular fat and calories laden version!!

What you need.....

• 2 full eggs
• 2 egg whites
• 2 turkey sausages
• 2 turkey bacon
• tsp coconut oil

Any omelette ingredients you like. These are what I went for:

• 1/4 yellow pepper
• 1/4 red pepper
• 2 baby plum tomatoes
• Handful chopped spinach

What you do.....

1. First prepare your sausages and bacon. Fry up in a little coconut oil or pop on to the George Forman to save on those fats.
2. Add a tsp coconut oil to a pan and add your chopped omelette ingredients and fry. 
3. Whisk together eggs and egg whites and pour on top of your veggies.
4. Leave to cook on one side before flipping or popping under the grill to finish.
5. When your sausages and bacon are cooked, place on one side of your omelette. If you would like to add some cheese, now is the time to do so. Close the omelette over and leave to cook for a further two minutes.

Your breakfast roll should be now ready to serve.

Enjoy guys :)

French toast made completely from scratch....now who could saw no to that.
​

Method:

1. First, add coconut oil to the pan and melt over a medium heat.
2. Add egg whites, almond milk and vanilla essence to a bowl and whisk to combine.
3. Dunk each slice of bread in the egg mixture, turning to coat both sides.
4. Transfer to the pan and fry on both sides for 2-3 minutes or till golden brown.
5. When cooked, remove and serve with your favourite toppings. I went for some banana, berries and natural yogurt. Honey or peanut butter sauce would also be great options.

​

Ingredients:
​2 large eggs
40 g oats
1 cup spinach

Optional toppings:
Rocket
Tomato
Peppers
Feta cheese
​Goats cheese

Method:
1. In a blender, whisk together the eggs, oats and spinach until a batter forms. If the mixture seems a little watery, add more oats. If it is too sticky, add a little water and whisk again.
2. I always use two pans when making pancakes so if you are doing this, put on a gentle heat and melt a little coconut oil on each to prevent sticking. 
3. Pour the mixture on to one pan till the base is covered. Allow the pancake to cook till the liquid on top turns solid. Now it is time to flip on to the other pan to cook the top.
4. While the top of your first pancake is cooking, complete the process again for your second pancake and continue doing so till all your batter is used up.
5. For this recipe, I topped my pancakes with some rocket leaves and cherry tomatoes. Make this recipe your own by choosing to top with your favourite ingredients.

Matcha Protein Pancakes with peanut butter sauce:

Ingredients:
2 large eggs
40g porridge oats
30g vanilla protein powder
1 tsp matcha powder
2 tbsp powdered peanut butter (or regular as alternative)
1 tsp desiccated coconut
Coconut oil for pan to prevent sticking


Method:
1. In a blender, whisk together the eggs, oats, protein powder and matcha until a batter forms. If the mixture seems a little watery, add more oats. If it is too sticky, add a little water and whisk again.
2. I always use two pans when making pancakes so if you are doing this, put on a gentle heat and melt a little coconut oil on each to prevent sticking. 
3. Pour the mixture on to one pan till the base is covered. Allow the pancake to cook till the liquid on top turns solid. Now it is time to flip on to the other pan to cook the top.
4. While the top of your first pancake is cooking, complete the process again for your second pancake and continue doing so till all your batter is used up.
5. Now it is time for the toppings. If using powdered peanut butter, mix 2 tbsp powder with 1 tbsp of water. Play around with the measurements till the deired consistency if achieved. Sprinkle coconut on top.

​Enjoy :)

Ingredients:
100ml egg whites
50g oats
30g protein powder (I used vanilla)
100g plain Greek Yogurt
100g strawberries
2 tbsp powdered peanut butter (or regular peanut butter)
Coconut oil for pan

Method:
1. In a blender, whisk together the oats, protein powder and egg whites until a batter forms. If the mixture seems a little watery, add more oats. If it is too sticky, add a little water and whisk again.
2. I always use two pans when making pancakes so if you are doing this, put on a gentle heat and melt a little coconut oil on each to prevent sticking. 
3. Pour the mixture on to one pan till the base is covered. Allow the pancake to cook till the liquid on top turns solid. Now it is time to flip on to the other pan to cook the top.
4. While the top of your first pancake is cooking, complete the process again for your second pancake and continue doing so till all your batter is used up.
5. Now it is time for the toppings. Spread a thin layer of Greek Yogurt on to your first pancake. Chop up the strawberries in to thin slices and place on top. Now stack on your second pancake and repeat the process.
6. To finish, drizzle some peanut butter on top.

​Enjoy :)

Ingredients:

• 1 tbsp coconut oil
  
• 1 large white onion
  
• 1 red sweet pepper
  
• 1 carton of chopped tomatoes
  
• 4 large eggs (or more if needed)
  
• Cayenne pepper
  
• Chili flakes
  
• Fresh parsley
  

Method:

• Melt a spoon of coconut oil in a pan and add your chopped onion and red pepper and cook till soft.