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Homemade Greek Yoghurt
Overnight Chia Bowl
Coconut Pancakes
Sweet Potato Stack
Keto Omelette

BREAKFAST

Homemade greek yoghurt

HOMEMADE GREEK YOGHURT

W/CHIA, BLUEBERRIES AND MUESLI

Ingredients:

  • Homemade* greek yoghurt

  • Blueberries

  • Chia seeds

  • Organic muesli

​

Method:

  • Place 2-3 heaped tablespoons of homemade greek yoghurt to a bowl

  • Add a handful of blueberries, 1 scoop of chia seeds and 1/4 cup of organic muesli 

​

*To make your own greek yoghurt you will have to purchase a DIY yoghurt kit, I personally use the EasiYo kit that you can purchase from your local Supermarket.

OVERNIGHT CHIA BOWL

W/KIWI, SHREDDED COCONUT AND ORGANIC HONEY

Ingredients:

  • Organic coconut/almond milk

  • Kiwi or preffered fruit

  • Shredded coconut

  • Organic honey

​

Method:

  • Pour 250mL coconut/almond milk into a bowl

  • Add 1 scoop of chia seeds and stir

  • Place in the refrigerator over night

  • Remove in the morning

  • Add fruit, shredded coconut and a teaspoon of honey

Overnight Chia Bowl
Coconut pancakes

COCONUT PANCAKES

W/BLUEBERRIES, BANANA AND DESSICATED COCONUT

Ingredients:​

  • 1/4 cup coconut flour

  • 1/8 tsp baking soda

  • Pinch of sea salt

  • 1 tsp cinammon

  • 1/3-1/4 cup full cream unhomogenised milk

  • 2 tbsp organic coconut oil

  • 3 free range eggs

  • 2 tsp honey

  • 2 tsp organic vanilla

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Method:

  • ​Mix the eggs, coconut oil, honey, milk and vanilla extract

  • Add the coconut flour, baking soda, salt and cinammon

  • Melt a small amount of coconut oil in the pan over a low-medium heat

  • Add a small amount of batter to the pan and flatten to desired thickness

  • You won't see bubbles, carefully check the underside prior to flipping

  • Cook until golden, serve with blueberries, banana and a sprinkling of dessicated coconut

SWEET POTATO SUNDAY STACK

W/POACHED EGGS

Ingredients:​

  • 1 small-medium sweet potato (grated)

  • 3 free range eggs + 1 egg white

  • 1 tsp cinnamon

  • 1 Tbsp almond meal

​

Method:

  • Preheat oven to 180​°C

  • Mix sweet potato, egg white, cinnamon and almond meal in a bowl

  • Scoop mixture on to a baking tray, flatten to desired thickness and place in the oven for 20 minutes or until crispy

  • Place a pot of water on medium-high heat, bring to the boil and return to a gentle simmer

  • Carefully crack 3 eggs in to the pot of water and cook to desired consistency

Sweet Potato Stack
Keto Omelette

BABY SPINACH OMELETTE

W/OUR FAMOUS SMASHED AVOCADO

Ingredients:​

  • ​1 tsp organic butter / coconut oil

  • 3 free range eggs

  • 1 Tbsp water

  • Mixed herbs

  • 1 handful of sprouts

  • 1 handful of spinach (roughly chopped)

  • 20g cheese (personal preference)

​

Method:

  • Place a frypan on medium heat with a tsp of organic butter/coconut oil

  • Whisk eggs, water and herbs until well mixed

  • Pour mixture in to pan

  • Cook until the edges have set

  • Place sprouts, spinach and cheese on top

  • Carefully run your spatula around the edge to loosen the omelette and fold in half

  • Whilst the centre of your omelette is cooking prepare your smashed avocado

Keto Scrambled Eggs

BACON & FETTA SCRAMBLE

W/AVOCADO AND SMOKED SALMON

Ingredients:​

  • 1 tsp organic butter / coconut oil

  • 3 free range eggs

  • 2 slices short cut bacon (diced)

  • Mixed herbs

  • 1 handful mushrooms (roughly chopped)

  • 1 handful of spinach (roughly chopped)

  • 20g cheese (personal preference)

  • ½ Avocado

  • 2 strips of smoked salmon

​

Method:

  • Place a frypan on medium heat with a tsp of organic butter/coconut oil

  • Placed diced bacon and mushrooms in pan

  • Whisk eggs, herbs, spinach and cheese until well mixed

  • Pour mixture in to pan

  • Constantly stir until egg begins to set

  • Once cooked place in a bowl, crumble feta on top

  • Place avocado and smoked salmon on top

Keto Poached Eggs

BROCCOLI SOUP POACHED EGGS

W/BACON, MUSHROOMS AND FETTA

Ingredients:​

  • Broccoli soup

  • 2 Free range eggs

  • Bacon

  • Mushrooms

  • Garlic

  • Fetta

  • Organic butter

​

Method:

  • Place a small pot on medium heat and fry off bacon, mushrooms and garlic in coconut oil

  • Add broccoli soup and bring to the boil

  • Place eggs in soup and cook until desired consistency

  • Place contents of pot in a bowl, sprinkle with fetta and a slice of butter

Ingredients:​

  • 2 cups almond meal

  • 1/2 tsp baking soda

  • Pinch of sea salt

  • 3 "chia seed eggs" (3 Tbsp chia seeds w/9 Tbsp water)

  • 2 Tbsp coconut oil (melted)

  • 1 Tbsp fresh lemon juice

  • 1 tsp vanilla extract

  • 1 cup blueberries (fresh/frozen)

  • 1 tsp cinnamon

  • 1/2 cup coconut flakes

​

Method:

  • Preheat oven to 160°C

  • Prepare "chia seed eggs"

  • Line/grease a muffin tray

  • Place dry ingredients in a bowl and stir

  • Combine all wet ingredients in a seperate bowl

  • Add wet ingredients to the dry ingredients and fold to combine

  • Place mix in muffin tray and place in the oven for 20-25 minutes

  • Enjoy fresh from the oven or freeze for later

BLUEBERRY BREAKFAST MUFFIN

Keto Poached Eggs
Keto Scramble
Keto Poached Eggs
Blueberry Breakfast Muffin

BREAKFAST   |   LUNCH & DINNER   |   DESSERT   |   ALTERNATIVES

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