Savoury Breakfast Bowl


  • 120g kale 
  • 1 small sweet potato, cut into wedges 
  • 1 egg
  • ½ avocado 
  • ½ tsp paprika 
  • ¼ tsp garlic powder 
  • ½ lime, juiced
  • 1 tsp olive oil
  • Salt and pepper
  • Optional: a few spoonfuls of homemade or tinned baked beans



  1. Toss the sweet potato wedges with oil, garlic powder, paprika and salt and pepper. Place in a preheated oven (200 C)  for about 30 minutes or until they’re nice and soft. 
  2. Meanwhile, steam the kale for a few minutes then mix with lime juice, salt and pepper. 
  3. For the soft boiled egg, bring a saucepan of water to the boil, add the egg and set a timer for 5 minutes. Remove the egg from the pan and peel off the shell. 
  4. Assemble the bowl with the kale, sweet potato wedges, soft boiled egg, sliced avocado and optional beans. Add another sprinkling of black pepper/salt to the egg and avocado. 

Blackberry Breakfast Cookies


  • 55g coconut oil 
  • 170g honey or agave 
  • 1 egg or flax egg
  • 1 tsp vanilla essence 
  • 65g whole wheat flour 
  • 2 tsp baking powder 
  • ½ tsp cinnamon 
  • ¼ tsp salt 
  • 180g rolled oats 
  • 115g fresh blackberries 


  1. Preheat the oven to 180 degrees C 
  2. Whisk the coconut oil, honey, egg and vanilla in a medium sized bowl 
  3. Add in the flour, baking powder, cinnamon and sold and mix with a spatula until combined 
  4. Add the oats and mix well before folding in the blackberries 
  5. Use a ¼ cup or ice cream scoop to portion mounds of the dough onto a lined baking tray 
  6. Flatten the cookies out slightly as they will not spread 
  7. Bake in the oven for about 15 minutes or until the edges are nice and golden 
  8. Leave to cool for about 10 minutes before tucking in 
  9. Store in a sealed container either on the counter or in the fridge if you want them to last a bit longer

Apple Pie Porridge

Get yourself in the autumn mood with this Apple Pie Porridge. It’s like having dessert for breakfast! 

INGREDIENTS (for one):

  • 40-60g rolled oats 
  • 1 apple, peeled and chopped into chunks
  • 1 tbsp flax seed
  • 1 tbsp maple syrup 
  • 1 tsp cinnamon 
  • Pinch of salt 
  • Milk of choice

Optional Toppings peanut butter. yoghurt, pumpkin seeds, berries, granola


  1. Put half of the chopped apple into a small saucepan with a splash of hot water and some maple syrup. Cover with a lid and leave to simmer over a medium-low heat for 5 minutes until soft. 
  2. Once the apples are soft, mash them into a smooth puree with a fork and add in your oats, flax seed, ½ tsp cinnamon, pinch of salt and enough milk or water to cover them.
  3. Cook over a medium-low heat, stirring occasionally and adding more liquid as necessary. 
  4. Meanwhile, in a separate pan, add in the other half of the chopped apple, ½ tsp cinnamon and about ½ tbsp of maple syrup. 
  5. Cook until the apple chunks soften slightly and start to caramelise. Set aside. 
  6. Once the oats are your desired consistency, pour into a bowl, top with the caramelised apples and any other toppings you like. See ingredients list for my recommendations!

Sweet Potato Toasts 4 Ways


  • 1 large, wide sweet potato cut into thin slices lengthways
  • Any toppings you like, here’s some suggestions:
    • Hummus, roasted red pepper and balsamic glaze
    • Avocado, lime and chilli flakes
    • Peanut butter, banana and chopped pecans
    • Yoghurt, blueberries and chopped pistachios


  1. Preheat the oven to 200 C
  2. Spray each side of the sweet potato strips with oil and place them in the oven for 20-30 minutes, turning half way through until they are fork tender.
  3. Alternatively, you can actually put them in the toaster but you’ll need to put them in there a few times before they’re cooked.
  4. Remove from the oven/toaster and add whichever toppings you desire!

Strawberries & Cream Porridge

Remind yourself of summer with these delicious strawberries & cream themed oats. 

INGREDIENTS (for one):

  • 50-60g rolled oats
  • 150g strawberries, chopped
  • Milk of choice
  • 1 tsp of Maple syrup or honey
  • a pinch of salt
  • Yoghurt of choice for topping (I suggest a thick, creamy one)


  1. Put the oats and salt in a small saucepan with enough boiling water to cover them.
  2. Let them sit for 5-10 minutes (this makes the end result even creamier!)
  3. Cook the oats over a medium-low heat, stirring occasionally.
  4. Add in 3/4 of the strawberries (saving a quarter for the topping) and stir.
  5. Add a splash of your favourite milk, stir, and cook for another 5 or so minutes (you can keep adding water or milk at this point) until the oats are your desired consistency.
  6. Pout into a bowl, top with the rest of the strawberries, a dollop of creamy yoghurt and a drizzle of honey or syrup (and some optional pumpkin seeds for crunch!).

Coconut, Almond & Apricot Granola

Granola is the perfect addition to a yoghurt bowl or a smoothie, but it can often be really expensive. Making your own is much cheaper, more delicious and surprisingly easy!


1 small batch 

  • 125g Rolled Oats 
  • 40g Almonds, chopped 
  • 45g Dried Apricot 
  • 35g Pumpkin Seeds
  • 15g Desiccated Coconut  
  • ¼ cup Maple Syrup
  • ¼ cup Olive Oil 
  • ½ tsp Cinnamon 
  • ½ tsp Vanilla Extract 
  • Pinch of Salt


  1. Preheat the oven to 150 degrees C and line a baking tray 
  2. In a medium size bowl, whisk together all of the ingredients from the maple syrup to the pinch of salt 
  3. Add in the oats, chopped almonds, dried apricot, pumpkin seeds and desiccated coconut and mix well 
  4. Spread the mixture evenly onto the lined baking tray and press the granola down using a spoon or a spatula 
  5. Bake in the middle of the oven for 15 minutes then give it a stir and press it down again 
  6. Bake for a further 15 minutes until the granola is golden in colour 
  7. Leave to cool completely before breaking it into clusters and transferring to an airtight jar or container

Feel free to double the recipe to make a larger batch.


The perfect brunch (or dinner) for when you fancy something savoury that comes together in less than 20 minutes.  



(serves 2)

  • 1 small onion, diced
  • 3-4 cloves of garlic, crushed
  • 1 tbsp olive oil
  • 1 400g tin chopped tomatoes 
  • 1 tbsp harissa paste 
  • 1 tsp cumin 
  • 1 tsp paprika 
  • 4 eggs 
  • Salt and pepper to taste 
  • Parsley, chopped 


  1. In a medium saucepan/skillet add the olive oil and saute the onions on a low heat for a few minutes before adding the crushed garlic. 
  2. Cook the garlic for another minute before adding in the harissa paste, spices and tinned tomatoes. Season to taste with salt and pepper. 
  3. Let this simmer on a low heat for 5 or so minutes for the flavours to develop. 
  4. Make 4 wells in the tomato sauce around the edge of the pan and crack each egg into a well. 
  5. Cover the saucepan with a lid and cook the eggs for about 5 minutes (or until the whites have just solidified). 
  6. Garnish with chopped parsley, more salt and pepper and it’s ready to serve. 
  7. Enjoy with crusty bread or warm fluffy pita and serve with a chopped salad and a drizzle of tahini.   


Overnight oats are a fabulous breakfast to prep the night before so you have something nutritious to wake up to that requires simply opening the fridge! And these flavours are just divine…


  • 50g oats
  • 1 tbsp chia seeds 
  • A pinch of cinnamon
  • 250ml milk of choice (I used oat) 
  • 1 tbsp coconut yoghurt 
  • 1 tsp peanut butter 
  • A handful of frozen blueberries 

For toppings: 

  • Desiccated coconut 
  • Blueberry compote 
  • Sliced banana 
  • More peanut butter 


  1. Place the oats in a bowl or jar and mix with the chia seeds and cinnamon. 
  2. Add in the milk, yoghurt and peanut butter and mix together. 
  3. Add the frozen blueberries last, mix gently and cover in the fridge overnight. 
  4. When ready to eat, gently warm some frozen blueberries in the microwave for the topping. 
  5. Add this on top of your bowl alongside the peanut butter, sliced banana and desiccated coconut and enjoy!

Tofu Scramble

An easy savoury, vegan breakfast option that comes together in no time!


  • 200 g firm tofu
  • ½ red onion, diced
  • 1 garlic clove, minced
  • 6-7 Cherry tomatoes, cut in half
  • Handful of spinach, chopped
  • 60 ml milk of choice
  • 2 tbsp nutritional yeast
  • ½ tsp cumin
  • ¼ tsp turmeric
  • Black pepper
  • Salt (optional: use kala namak for an ‘eggy’ flavour)
  • 1 tbsp oil
  • To serve: bread (I used sourdough), sliced avocado, lime

Method (serves 2)

  1. In a pan over medium heat, sauté the onions and garlic in oil for about 3-4 minutes.
  2. Add in the cherry tomatoes, season with a pinch of salt and pepper and cook for a further 3-4 minutes.
  3. Meanwhile, mix together the milk, nutritional yeast, cumin, turmeric and black pepper in a jug and set aside.
  4. Crumble the tofu with your hands or a fork directly into the pan and then add the milk mixture.
  5. Mix together and cook until the tofu absorbs the liquid.
  6. Finally add the spinach and season with salt to taste.
  7. Serve on toast with sliced avocado and a squeeze of lime.