Flour Free Banana Pancakes

Peel the Banana and put it into a bowl, mash the banana up with a fork.

Crack the 2 eggs into the bowl, mix the eggs in with the banana. Add Cinnamon (optional)

Heat the frying pan and add a dash of olive oil, wipe any excessive olive oil once the pan is heated.

Ladle the mix into the pan for each pancake, cook for a few minutes on each side or until the tops dry out and the bottoms start to brown.

Morning Power Skillet

- 2 rashers of bacon

- 2 Tbsp. olive oil

- 1 sweet potato, peeled & cubed in ¼” pieces

- 1/4 red onion, diced in ½ “ pieces

- 1 clove garlic

- ¼ tsp ground cumin

- Salt and pepper, to taste

- 4 Eggs (make 2 eggs per serving. Save half the hash for following day.)

Method

In a pan over medium-high heat, add bacon and olive oil. When the bacon begins to sizzle, add sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Cook for about 5 minutes or until potatoes start to brown. Toss potatoes until all sides of potatoes are browned and bacon is crisp. (about 3-5 min) While potatoes are cooking, in a separate pan, cook 2-4 eggs to your liking. Add onions, garlic, cumin, and season with salt and pepper. Allowing everything to sit in the heat of the pan for a minute or 2. Once the eggs are done, add them over the top of the skillet or on the side. Enjoy!

Courgette Pancakes

For 2 people you will need :

2 large courgettes

2 onions Olive oil

2 eggs

450 grams mushrooms

Method

Simply grate the courgettes and dice the onions into a bowl and mix together with 2 of the eggs. Season well with salt and pepper and divide into equal sized mounds of mixture. Heat some olive oil in a pan and place the mounds in. Gently flatten with a spatula and brown on the underside. Flip your pancake over and brown on the other side, whilst those are browning cook your chopped mushrooms with a little pepper and serve with your pancakes.

Savoury Skyr Yoghurt with Smoked Salmon and Oatcakes

150 grams smoked salmon

100g Skyr Yoghurt

Sqeeze of Lemon, grind of black pepper.

Chopped Dill.

Method

Probably the quickest and easiest breakfast, and one of my favourites! Either keep the salmon and yoghurt separate or you can chop the salmon up and mix it into the yoghurt with the chopped dill. Easy to prepare in advance into tupperwares. Serve with optional oatcakes.

Pumpkin Pancakes with crispy Pancetta and Tomatoes

Serves 4

12 rashes thinly sliced pancetta

150 grams of pumpkin seeded and skinned cut into one cm dice

100 grams pine nuts soaked overnight,

Three large organic free range eggs,

Half a teaspoon of ground coriander,

Half a teaspoon ground cumin,

Half a teaspoon ground turmeric,

pinch of sea salt,

50 grams red lentil flour,

One teaspoon baking powder,

50 grams clarified butter

Four tomatoes quartered and pan fried in a little clarified butter.

Method

Arrange the pancetta rashes on a non-stick baking tray ready for cooking. Preheat the oven to 170 degrees Celsius, gas mark three. Put the diced pumpkin in an oven proof dish and roast in the pre-heated oven for about 20 minutes until soft. Remove and allow to cool. Put the pumpkin in a food processor and blend until smooth. Add the pine nuts, eggs, coriander cumin and turmeric blend together before adding the salt, lentil flour and baking powder. Transfer the pancake batter to a bowl, cover and keep the in the fridge until ready to cook. Cook the pancetta in preheated oven until crisp, or cook under the grill. Drain on kitchen paper and keep warm. To make the pancakes heat a little clarified butter in a pan over a low heat. Spoon a dessertspoons of the batter into the pan. Cook for about one and a half minutes on each side, until set and golden brown. You should have enough batter for eight pancakes. place two pancakes on each serving plate and serve with crispy pancetta and pan-fried tomatoes.

Baked eggs with tomatoes, peppers and chorizo

One green pepper,

12 slices of chorizo cooking sausage,

100 grams onion sliced,

One garlic cloves sliced,

250 grams of canned chopped tomatoes,

One teaspoon fresh thyme chopped,

One teaspoon of paprika,

Pinch of chilli powder,

150 ml of chicken stock,

One teaspoon coconut palm sugar,

Pinch of egg salt,

Four organic free range eggs,

Chopped parsley and a drizzle of olive oil.

Method

Preheat the oven to 170 degrees Celsius or gas mark three. Roast the green pepper in the pre heated oven for 20 minutes. When the skin is blistered allow to cool then peel, core de-seed and shred into fine strips. Over a low heat cook the chorizo in a pan until the fat is released, then add the onion and fry over medium heat until golden brown. Add the garlic and cook for two minutes. Reduce the heat, add the tomatoes, thyme, green pepper, paprika, chilli powder, chicken stock, sugar and salt. Cook gently until it reduces to a thick paste. Divide the paste between four individual dishes. Make a small indent for each and crack a whole egg into the centre. Bake in the pre-heated oven for 12 minutes.

Oats with Coconut Butter, Apples & Walnuts

150g organic oats, soaked in water over night

1 grated apple

75g raw walnuts, chopped

1 tbsp organic coconut butter (per dish)

Method

Drain oats and place in a pot with a fresh cup of water. Cook for about 4-5 min or until tender. Remove from heat and scoop into bowl. Top with grated apple, raw coconut butterand walnuts. Mix and enjoy!

TIP:

If you are making this for one, just grate 1⁄4 of an apple and make what just what you need for one breakfast. The plain cooked oats will last in the fridge for a few days.

Almond Muffins

225 grams almond butter

235 grams almond milk

80 grams raw sliced almonds

100 gram shredded coconut

3 eggs

Method

Mix and beat all the ingredients together and simply pour into muffin cups. Place in a pre heated oven to 200 degrees C for 15 minutes

Breakfast Muffins

2 eggs

Parsley

Cheese

1 sliced pepper

Sliced ham

Method

Dice all the ingredients and mix together in a bowl. Pour into muffin trays and put into a pre heated oven at 200 degrees C for 15 minutes.

Yoghurt with Fruit

150 grams Natural or Greek Yoghurt

Selection of fruit (for example half a banana, half an apple and 4 grapes)

Method

Mix all of the ingredients together and serve, simple and as quick as that.

Almond and Coconut Pancakes

Serves four

For the pancakes.

100 grams ground almonds.

25 grams coconut flour.

One teaspoon of ground cinnamon.

One and a half teaspoons of baking powder

Four organic free range eggs.

200 ml coconut milk

Seeds from one vanilla pod.

One tablespoon local runny honey.

Two tablespoons coconut oil

For the plums.

12 ripe plums,

One tablespoon of local runny honey.

One teaspoon mixed spice.

One teaspoon grated orange zest.

Two tablespoons orange juice.

Method

Preheat the oven to 200 degrees or gas Mark six. Cut the plums in half discarding the stones, and place eight of them cut side up on a parchment lined baking sheet. Mix together the honey, mixed spices, orange zest and juice, and pour over the plums. Roast for 15 minutes in the oven. Then remove and allow to cool. As the plums cool they will release their natural juice. Blend the remaining four plums with the cooking juices and set aside. To make the pancakes put the ground almonds. In a large mixing bowl. Sift the coconut flour, cinnamon, and baking powder over the top, a mix thoroughly. In a separate bowl, whisk the eggs with coconut milk, vanilla seeds and honey, and then beats this into a dry mixture to make smooth batter. Heat a small nonstick frying pan over low heat. Add a little coconut oil and a drop a large spoonful of pancake batter into the hot pan. The mixture should be enough for four pancakes. Cook for one minute. Then flip the pancake over and cook for a further minute on the other side until golden brown. Slide out of the pan and keep warm whilst cooking the remaining pancakes in the same way. Reheat the plums gently. Serve the care of pancakes with warm lumps drizzled with the plum sauce made from the juice of the plums.

Summer Berry Bircher Style Muesli

Serves 4

40 grams jumbo rolled oats,

20 grams chopped cashew nuts,

15 grams flaked almonds,

125 ml cold water,

100 grams of frozen mixed berries,

100 grams of yoghurt,

100 grams pear, peeled cored and grated on a large greater,

60 grams strawberries,

60 grams blackberries,

60 grams raspberries,

40 grams blueberries.

For the garnish

8 fresh mint leaves,

Finely shredded finally grated zest of half a lemon.

Method

In a bowl soak the oats, all the nuts and the cold water overnight in the fridge. Put the frozen berries in a small pan with the honey and bring to simmer over low heat. Cook gently for two minutes. Pass through a fine sieve whilst the berries are still hot, and then set aside to cool. In a large mixing bowl mix the soaked oats and nuts with the yoghurt, vanilla seeds and grated pear. Mix thoroughly and spoon into four glasses. Top with the cooled berries mixture and the fresh berries. Serve with mint finely shredded mint, and finally grated lemon zest.