Nutritious & delicious breakfast recipes

Breakfast is a really important meal of the day, it should give us energy for the whole morning and keep us strong and healthy. Many of us run out of ideas to keep it both delicious and good for you. The breakfast that I swear by, perfect during the week, is porridge. A bit boring? Hmm...Today I wanted to share with you some porridge recipe ideas showing that porridge is not so boring after all!

CINNAMON & APPLE OAT PORRIDGE

INGREDIENTS:

3 medium apples
1 cup rolled oats
3 tablespoons amaranth
1 cup cashew milk
200g rasberries
2 tablespoons cinnamon
1 tablespoon peanut butter (no salt added)
20-30 hazelnuts
2 tablespoons maple syrup
fresh mint leaves

DIRECTIONS: Bake 3 apples in the preheated oven for around 15-20 minutes in 180 degrees C. Cook the oats and amaranth in a pot with 1 cup boiling water, mix while cooking. After 5 minutes add the cashew milk and apples, squashing them into the porridge; add the cinnamon. Leave half of an apple for decoration. After the amaranth and oats become soft put into 2 serving bowls. Decorate with remaining half apple, rasberries, hazelnuts, and top off with maple syrup and a leaf of fresh mint. Delicious!

BENEFITS: Oats are a super nutritious, gluten-free wholegrain. They are a great source of healthy carbs and fiber, also rich in protein, vitamins and minerals. Studies show that they have many health benefits, such as helping reduce levels of cholesterol and blood sugar. They are rich in fiber, which increases the feeling of fullness and may help in weight loss. But most importantly, starting the day with oat porridge will keep us energised for the whole morning.

ALMOND & CHERRY MILLET PORRIDGE

INGREDIENTS:

1 cup almond milk
3/4 cup millet
300 g frozen cherries
2 tablespoons chia seeds
2 tablespoons almond flakes
2 tablespoons agave syrup

DIRECTIONS: Wash the millet in cold running water. Cook in pot with 1,5 cup boiling water for around 12 minutes, add almond milk and chia seeds, cook for another 4 minutes or until soft. Put into 2 serving bowls. Defrost the cherries in microwave or pot until warm, add to the bowls with cooked millet. Decorate with leftover chia seeds, agave syrup, almond flakes and fresh mint leaves. Ready to serve!

BENEFITS: Millet is a gluten free grain, rich in nutrients, vitamins and minerals. It improves digestion, helps detoxify the body and boosts energy levels. Studies show that it also may help lower cholesterol levels, manage diabetes, promote a healthy heart and reduce risk of cancer. It is well worth bringing into our regular diet and is great both for breakfast and dinner recipes.

COCONUT & BERRY BUCKWHEAT PORRIDGE

INGREDIENTS:

3/4 cup buckwheat
3/4 cup coconut milk
3/4 cup soya milk
2 tablespoons flax seeds
300g frozen berries
2 tablespoons honey / agave syrup
1/2 teaspoon vanilla extract
fresh mint leaves

DIRECTIONS: Cook the buckwheat in pot with 1 cup boiling water for 15 minutes, add flax seeds, coconut and soya milk and vanilla extract, cook for another 5 minutes or until soft. Put into 2 serving bowls. Defrost berries in microwave or separate pot, add to cooked buckwheat. Decorate with mint leaves and honey.

BENEFITS: Buckwheat is a nutritious, gluten-free seed, high in vitamins, fiber and protein. It is low in calories and is proven to improve digestion and relieve constipation. It may also help reduce cholesterol levels, lower blood pressure and improve health of skin and hair. It's a warming food, great to have on a cool morning to warm up and feel full for a long time.