Gluten, wheat, dairy and egg free pancakes.... now who could say no to that!!

Ingredients: serves one

• 100ml coconut milk or water
• 100g banana
• 65g buckwheat flour
• 1/4 tsp baking powder
• 1 tsp cinnamon
• 15g cacao nibs + banana slices to decorate

Method:

1. Using a blender of food processor, add coconut milk, chopped banana, buckwheat flour, baking flour and cinnamon. Blend to create pancake batter.
2. Melt some coconut oil in a frying pan. Pour enough batter to cover the base of the pan. 
3. Allow to cook on one side, before flipping to cook the other.
4. Continue this process till all the batter has been used up.
5. Pile the pancakes on a plate and garnish with your favourite toppings.

Introducing my latest vegan, gluten-free creation - Cacao Coconut Crunch.

Not only is this recipe a tasty treat to kickstart your day, but it is loaded with vitamins and minerals including B vits, calcium, magnesium and iron to make sure you are ready for whatever the day has to throw at you.

Ingredients: one serving

• ​40g millet puffs
  
• 1 tsp cacao powder
• 1 tsp coconut oil
  
• ​1 tsp desiccated coconut
• 100ml coconut milk

Method:

1. Preheat oven to 130 degrees.
2. In a mixing bowl, add millet puffs and cacao powder.
3. Melt coconut oil, pour on top and mix to fully coat.
4. Place on a baking tray lined with greaseproof paper and allow to crisp up in the oven for 5-8 minutes.
5. Remove, pour coconut milk, sprinkle desiccated coconut and enjoy.

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 :)

Ingredients: Makes 4 servings

• 100 g oats
• 50 g hazelnuts
• 25 g chocolate protein powder
• 2 tbsp coconut oil
• 2 tbsp almond or peanut butter
• 1 tsp cacao powder
• 100 ml of water

Method:

Preheat oven to 180 degrees.
​
​1. Get a large bowl and place the oats, nuts, protein powder and cacao powder inside.
​Toss to combine ingredients.
​2. In a pot, place coconut oil, nut butter and the water. Gently melt the mixture
over a low heat on the hob. 
​3. When liquefied, pour the mixture in the the bowl and stir to ensure the oats
and nuts are fully coated.

4. Line a baking tray with grease proof paper and evenly spread the coated oats on top.
5. Leave to crisp in the oven for 25-30 minutes.

I like to serve my Granola with some Greek yogurt and fresh blueberries.

How will you enjoy yours?

Ingredients:

• 250g mixed nuts
• 1 cup jumbo oats
• 1/4 cup honey/agave
• 1/4 cup coconut oil
• 4 tbsp ground almonds
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp ground cloves
• 1/2 tsp pumpkin spice

(see previous posts for my homemade pumpkin spice recipe)

Ingredients:
40g porridge oats
1/2 scoop whey protein powder (I used Scitec Iso Whey Cappuccino flavour)
Water
3 egg whites

Method:

Pre-heat oven to 150 degrees.

In a pot, add 40g of oats and 1/2 scoop protein powder. Add some water and cook your porridge as usual till the water is soaked up.

Transfer to a oven-proof bowl and pour your egg whites on top. For this either separate full eggs and leave the yolks to one side or alternatively use liquid egg whites.

Place in the oven and allow to cook for 10-15 minutes till the eggs are fully cooked.

Carefully remove from the oven and serve with your choice of topping. I like to sprinkle some mixed seeds on top, but would love to hear how you enjoy yours :)

Ingredients:
2 cups of oats
200g mixed nuts
200g mixed seeds
2 tbsp chia seebs
1`large carrot
1 apple - I used pink lady
6 tbsp agave syrup
6 tbsp extra virgin olive oil

Method:
In a large mixing bowl, add your mixed nuts, mixed seeds and chia seeds.
Pour the 2 cups of oats on top and combine.

Using a peeler, remove the skin from the carrot and dispose.

Grate the carrot in to the bowl and do the same with the apple.

Over the hob, gently heat the agave and olive oil.

Pour in to the bowl and mix to ensure all contents are fully coated.

Line a baking tray with grease proof paper.

Spread the mixture evenly on the tray and place in the oven at 180 degrees for 30 minutes or until golden brown.

Remove from the oven and allow to cool. This will allow some granola clusters to form. Then serve or transfer to a container for storage.

Enjoy :)

Jen x

Ingredients:

• 2 full eggs
  
• 2 egg whites
  
• 1 cup chopped red pepper
  
• 1 cup chopped cherry tomatoes
  
• 1 cup of curly kale - chopped
  

Method:

1. In a bowl, whisk together 2 full eggs and 2 eggs whites.
   
2. Chop up your vegetables and add to the bowl and combine.
   
3. Transfer to bun cases. I used 4 silicone cases, however if you are using regular bun cases you will have to use some oil to prevent your muffins from sticking.
   
4. Place in the oven at 180 degrees for 20 - 30 minutes or until your muffins are fully cooked through.
   
5. Serve and enjoy :)
   

Macros:
Calories - 263
Protein - 27g
Carbs - 16g
Fats - 10g