Week of Nourishing Breakfasts

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MONDAY
Chickpea and olive one pan eggs (serves 1)
3 eggs
150g chickpeas
60g olive
150g spinach
1/2 red onion
25g feta
1 tsp. pesto
fresh dill & parsley
extra virgin olive oil
1/2 tsp. cumin powder
1/4 tsp. chilli flakes
Salt & pepper

TUESDAY
Speedy potato gnocchi hash (serves 1)
150g gnocchi
100g lentils
150g mushrooms
1/2 red onion Fresh
1 red pepper
2/3 sun dried tomatoes
1 tsp. oregano
1/2 tsp. garlic powder
1/4 tsp. chilli flakes
1 tbsp. tamari or soy sauce
fresh parsley
salt & pepper
boiled eggs (to serve)

WEDNESDAY
Smoked salmon scramble + steamed greens (serves 1)
3 eggs
40g smoked salmon
fresh dill & chives
coconut oil (to cook eggs)
salt & pepper

150g tenderstem or any green of choice
extra virgin olive oil
salt
1 tsp. furikake


THURSDAY
Green plantain porridge (serves 2) l:
120g cooked quinoa
2 green plantain
400ml water + 200ml for blending plaintain & quinoa
1-2 cinnamon sticks
1/2 tsp. grated nutmeg
lime peel
3 drops vanilla extract
200ml coconut milk
2-3 tbsp. maple syrup

FRIDAY
Black bean, plantain & kimchi bowl (serves 2)

1 x 400g tin black beans
1 white onion
2-3 garlic cloves
1 habanero
1 tsp. coriander seeds
1 tbsp. cumin seeds
1⁄2 tsp. smoked paprika
1 bay leaf
3/4 cup stock of choice
1.5 tbsp. lime juice
handful fresh coriander extra virgin olive oil
salt

extras:
kimchi
plantain
avocado
egg
sesame seeds spring onions