People always ask me if I’m ‘trying to eat healthy’, and I guess the recipes I post on here and most of the food pictures I post to Instagram are healthy/guilt free/gluten free etc. – but no, I am not on any kind of diet.
This is just the food I enjoy to eat. And believe me, there are plenty of white chocolate and raspberry cookies and peanut covered sesame seed bagels hiding in my food cupboard – which I am trying to cut out by making every meal packed full of energy to keep me full for longer.
There are two kinds of people on this earth: Feeders and Eaters. Feeders like to make indulgent, rich and naughty foods and Eaters like to eat these indulgent, rich and naughty foods whilst the Feeders munch on carrot sticks and air. My mother, for instance, is the Queen of the Feeders and I am a self confessed Eater… so we are the perfect match.
Recently, I have realised that Eaters should not be allowed to work in offices. Offices are where the clever Feeders hang out, ready to pounce on vulnerable Eaters at 3pm, aka the afternoon slump.
A few weeks ago, I noticed I was being fed treats without realising and was falling victim to the afternoon slumps more often than I should’ve been, which meant I had to make a change.
I looked at what I was eating during the day, and noticed that my breakfast was pathetic – a banana or a cup of green tea – of course I was going to be defeated by the offer of tiffin at 10.30! And my lunches were all dominated by carbs – which were intensifying the afternoon slump’s calls for pastries and chocolate.
So, first things first, I needed to address my breakfast. I tried out plenty of options, but here are my favourite 5 – one for everyday of the working week:
I honestly love porridge. I admit, it is a weird thing to love, but I do. Simply because, as well as being able to make it at work, it is so diverse in terms of the flavours and ingredients you can add – from honey and blueberries to cinnamon and chopped hazelnuts.
I usually make my porridge with water because I don’t enjoy it when it tastes over-milky, however I used almond milk last week and it was beautifully delicate and added quite an enjoyable nutty flavour.
My favourite topping at the moment is sliced bananas, blueberries, raspberries, goji berries and ground flax, sunflower, pumpkin and sesame seeds. I like to put half of the blueberries in the porridge in the last 30 seconds of cooking because they burst and end up as delightful little pockets of flavour for me to enjoy. Delicious and nutritious!
2. Smoked Salmon and Spinach Omelette
This is a quick and easy recipe and will keep you satisfied to lunch time at least!
In one of the restaurants I used to work at, we served Scrambled Egg on Muffin with Smoked Salmon and Spinach – 4 ingredients I can’t get enough of. BUT, there was something off putting about the combination of textures between smoked salmon and scrambled egg. Instead, I decided to recreate the dish as an omelette and lose the muffin.
Although this dish means getting up 10 minutes earlier than I would have to if I was eating porridge, it is more than worth it.
Low Fat Smoked Salmon and Spinach Omelette
- Fry Light/1 teaspoon of Coconut Oil
- 3 eggs
- Salt and Pepper
- 1 small handful of Dill
- 1 small handful of Chives
- 50g Smoked Salmon
- 1 large handful of Spinach
- Grated cheese (optional)
- Spray Fry Light or coconut oil into a large pan and allow to heat up on a medium flame
- Beat the eggs until they are have a good amount of air in them and add smoked salmon, salt, pepper, dill and half of the chives
- Saute the spinach in the pan until it just starts to wilt. When it looks as if it is beginning to wilt, pour on your egg mix
- When the omelette starts to come away from the edges and the middle is almost cooked, you can either flip it over or fold it in half. I like to sprinkle half the cheese down the middle and then fold it in half
- Keep in the pan until cooked and then sprinkle with cheese and place under grill for 45 seconds or serve – topping with the left over chives
3. Gluten Free Pancakes
As if I haven’t mentioned these enough on my Instagram and Twitter, they are now featuring on Bethanie Rose for the second time this year!
My original recipe is featured on 5 Things From January, and is my go to! However, I have changed it up a little and have recently been enjoying these bad boys *did I just say that.. HA* before work.
I know they look exactly the same as my other ones, but they aren’t! I pancake swear!
Gluten Free Banana and Coconut Pancakes
- 1 Medium Banana
- 2 Large Eggs
- 50g Coconut Flour
- 1 tablespoon of Flax Seed
- 1 teaspoon of Cinnamon
- 1 Large Handful of Blueberries
- 1 tablespoon of Goji Berries
- 1 tablespoon of Honey
- 2 tablespoons of Melted Coconut Oil – to cook in
- Heat up coconut oil in a large pan over a medium flame
- Mash your banana to remove any lumps
- Using a fork, beat your eggs until light and frothy
- Add the mashed banana, coconut flour, flax seed, cinnamon, blueberries, goji berries and honey into the eggs and mix thoroughly
- Your pancake mix is ready!
- (To make 3-4 medium sized pancakes) Ladle the pancake mix into a pan one ladle at a time – or more if your pan is big enough. They should only take 2-3 minutes each side, but are usually ready to flip when the edges start to come away from the pan. Now they are ready to serve!
I served mine with a drizzle of honey, sliced banana, a sprinkle of desiccated coconut, blueberries and ground seeds. As a gal who always chooses a bounty and the ‘blue one’ from Quality Street, these are a taste sensation for me!
A little birdy also told me they are great cold with a dollop of warm raspberry jam – definitely be trying this soon! *licks lips*
I recently invested in a blender/smoothie maker and have been going a bit crazy making smoothies everyday, but I just can’t get enough of them!
I knew this would be the perfect breakfast before work, as well as being packed full of goodness, smoothies have everything in them that you need to stay full… and as I live close to work I can choose between enjoying this at home, whilst walking or in the office.
After days of researching the best breakfast smoothies, I thought it would just be best to experiment. I’ve made pink ones, purple ones, brown ones *uhmm* and of course, green ones.
My favourites for breakfast are all green. I don’t like overly sweet things first thing in the morning *says the girl who has substituted numerous bowls of cereal for a bar of Dairy Milk in the past*, and usually the green smoothies lack the sweet kick you might expect from a pink one.
The Green Machine: Breakfast Smoothie
- 2 large handfuls of Spinach
- 150ml of Almond Milk (you can add more depending on your desired texture)
- 1 Banana (chopped and frozen)
- 4 Strawberries (chopped in half and frozen)
- 1 handful of Blueberries
- 1 tablespoon of Flax Seed
- Place all the ingredients into a blender or smoothie maker and blitz until smooth. You can add more almond milk if you desire
- Pour into glass and top with blueberries
- Drink up!
This recipe is great because I usually have all these ingredients in the fridge and don’t have to worry about sourcing some weird and wonderful fruit from the market.
The almond milk and bananas give it a lovely creamy texture, whilst everything works together to keep you up beat and alert through to lunch time. If I’m feeling extra hungry in the morning, I add a handful of porridge oats to to mix – extra filling, extra tasty, but still guilt free!
5. Gluten Free Banana and Blueberry Bread
I know, I know… it might sound a little crazy to have banana bread for breakfast, but this moist and sticky loaf recipe doesn’t include any sugar or flour; making it completely sin free!
It is basically a healthy breakfast muffin… a delicious, paleo, dribble worthy breakfast muffin.
- 100g Ground Almond
- 25g Coconut Flour
- 3/4 teaspon of Baking Soda
- Pinch of salt
- 2 tablespoons Coconut oil (melted and cooled)
- 3 Eggs
- 2 Bananas (the riper the better)
- 3 tablespoons of Honey
- 2 handfuls of Blueberries
- 2 handfuld of Chopped Walnuts
- Preheat your oven to 175° C
- Line a loaf tin (5×8 inches) with grease proof paper
- Thoroughly mix the ground almond, coconut flour, baking soda and salt in a bowl – using a fork or whisk
- In a separate bowl, mix the coconut oil, eggs, banana and honey – using a fork or whisk
- Gradually incorporate the two bowls by adding the wet ingredients into the dry. Make sure they are properly combined before you fold in the blueberries and chopped walnuts
- Your batter is now ready to pour into the prepared loaf tin, making sure it is evenly distributed
- Bake for 40 minutes or until a cake fork comes out clean when inserted into the centre of the bread
- Remove from oven and allow to rest on cooling rack
- You can enjoy this warm or cold
Although this isn’t a spur of the moment breakfast, if you make this on a Sunday your breakfast is ready for the rest of the week… that’s if you can keep your paws off it for that long!
I love mine warmed up with a spoonful of peanut butter and a drizzle of honey – mmm, the perfect start to any day!
Naughty Tip: Add a couple of tablespoons of spiced or coconut rum and transform it into a scrumptious weekend boozy brunch!
So, there you have it: 5 super filling, guilt free breakfasts to help you start each day the right way! How do you like to start your day?