Breakfast of Champions


I love starting my day with this protein packed breakfast, as it usually keeps me going until lunchtime without the need to snack. If I’ve had a particularly difficult and sleep deprived night I’ll have two eggs instead of one.

large free range egg
tsp olive oil
4 mushrooms (peeled and quartered)
tomato (chopped into 16)
small avocado or half a large one
1 inch piece of natural chorizo (chopped into 16) – I love this

– drizzle the olive oil over the mushrooms and cook in a small saucepan with the lid on over a med-high heat for about two mins

– once they are cooked and have produced a bit of liquid, turn the heat down to med-low and add the chorizo and tomato. Cook for another few mins with the lid off

– turn the heat back up and add the egg. Give it a good whisk in the pan with a spoon, cook thoroughly and serve immediately with the avocado on the side


Coconut Pancakes


Our almost three year old discovered the wondrous delights of pancakes around a year ago via her best friends granny, and I often make them for her tea as a treat after she has been to nursery these days. I must say I’ve become rather partial to them myself, they’re great as a little pick me up snackette or served for desert.

Ingredients (for 8 small but filling pancakes):
4 eggs
2 heaped tbsps coconut flour
2 heaped tbsps ground almonds
60ml coconut milk
1 tbsp honey
1 tsp vanilla extract
Butter to grease the frying pan

– combine the almonds, flour and baking powder in a bowl

– in a separate bowl whisk together the eggs, coconut milk, vanilla and honey

– slowly incorporate the flour into the eggs and mix well (note this batter is slightly thicker than a wheat based version)

– melt a teaspoon of butter in a non-stick frying pan over a medium-high heat

– spoon two large dollops of batter into the pan at a time and cook for a few mins on each side until golden brown (turning them over when the first side starts bubbling)

– I like to serve these up with lashings of butter and rainforest honey