Option 6Fully Loaded Oats
Traditional whole rolled oats or steel cut oats.
Handful of frozen berries
Milk of your choice, as per directions on oats
Your choice of nuts and seeds.
We use chia seeds with some walnuts crumbled over the top. Then finish with coconut flakes. 










Weet-Bix Loaded

Grab a bowl, throw in a couple of Weet-Bix, throw on some chia seeds, walnuts, a few blueberries, half a banana, some coconut flakes and top with the milk of your choice. It doesn’t get any easier than that!


Jaffa Overnight Oats

INGREDIENTS:Quarter cup of rolled oats, 1 teaspoon of cacao or cocoa, juice and zest of half an orange, 3 quarters of a cup of milk, 2 teaspoons of chia seeds.

Mix all ingredients together in a small bowl, cover and place in the fridge overnight. Heat in the microwave for about 50 seconds and garnish with coconut flakes, nuts & seeds, granola or banana. 1 serve, adjust quantities for a larger batch.

Chocolate Peanut Butter Breakfast

INGREDIENTS milk 1 cup, cacao powder 2 tbsp, natural peanut butter 1 tbsp, honey 1 tbsp, chia seeds 3 tbsp, cinnamon 1 tsp, sliced banana, blueberries, greek yoghurt, cocoa nibs (optional)

DIRECTIONS   Add all ingredients except fruit and yoghurt to a bowl and whisk until mixed thoroughly. Pour liquid into 3-4 jars or small bowls, let sit in the fridge for at least an hour or overnight. Once the chia pudding has set, it is ready to layer with fruit and yoghurt and nibs. About 4 serves.

Home Made Granola
The following recipe can be used as a breakfast cereal, a topping for yoghurt, a snack on the run or just something to keep on hand to stop you heading to the vending machine for that snickers bar. I made the recipe up this week with the ingredients I had in my pantry (except for the rice bran). I used half a cup of the ingredients  apart from the linseeds, I used a quarter of a cup. INGREDIENTS; pepita seeds, sunflower seeds, linseeds, chia seeds, flaked almonds, goji berries, quinoa flakes, rolled oats, walnuts and rice bran. (omit the oats if you want it to be gluten free) Sultanas.
Mix all the ingredients apart from the dried fruit with 4 tablespoons (or less if you don’t like it too sweet) of melted rice malt syrup or honey and 4 table spoons of coconut oil melted. Place on a baking tray lined with baking paper and place in the oven at 160 degrees for 20 to 30 mins, turning so it browns. Remove from oven to cool and add dried fruit. I also added some extra oats and quinoa to make it go further, as well as some sultanas. Store in an air tight container. Pictured, mixed with Chobani Yoghurt and berries.

Ganola yoghurt

Homemade Baked Beans

INGREDIENTS: 400g tin of cannelellini beans- drained, 400g tin of cherry tomatoes, 1 onion -diced, 1/4 teaspoon of cumin, oregano and thyme, 1 teaspoon chilli, garlic, dijon mustard, 1 Tablespoon of Worchestershire sauce.

METHOD: Brown onion, garlic and chilli in a little olive oil for a couple of minutes. Add drained beans and stir. Add herbs, Worchestershire and dijon mustard. Then add cherry tomatoes, simmer to heat through.

Pita Breakfast Muffins

YES, they’re ugly! But don’t let the appearance fool you! These little babies are easy, delicious and healthy! Made with mini wholemeal pita bread which were shaped into a greased muffin tin. In each pita bread was, a whole egg, then a layer of short cut bacon -chopped (1/2 a slice in each), 1/2 a cherry tomato cut into wedges, a sprinkle of Parmesan and salt and pepper. Bake at 180 for 15-20 minutes. A great weekend meal or prep on the weekend for a weekday breakfast or easy work day lunch!

Zucchini Fritters

Try these zucchini fritters this weekend for breaky or whip a batch up easily instead of takeaway. In the time it takes you to go through the dive-through you could have these cooked and in your belly! Add 2 grated zucchini to 8 whisked eggs, ass 1 cup of peas, 3/4 wholemeal SR flour and 3/4 cup of grated tasty cheese. Stir to mix. Heat some olive oil in a pan and cook in batches, about a soup spoon full of mixture is a nice size. A couple of minutes each side. Serve with you favourite condiment, homemade relish- yum! Store leftovers in the fridge in an airtight container.

Bacon and Eggs
2 rashers of short-cut bacon
2 eggs
4 button mushrooms, halved
1 tomato, cut in half
3 pieces of asparagus
handful of spinach (fresh or cooked)

Cook all the ingredients in a pan sprayed with olive oil, apart from the eggs, it can get a bit messy, com them to your liking separately.













Fully Loaded Scrambled Eggs

2 eggs, 
4 mushrooms-sliced,
1/2 onion-diced
,1/2 red capsicum-diced
,6 cherry tomatoes-halved,
2 rashers of short-cut bacon-chopped,
small slice of low fat feta-crumbled,1/4 zucchini-diced, 
handful of spinach

 Spray a hot non-stick pan with olive oil and stir fry your veggies, except spinach. When cooked add you eggs and feta. Stir until egg cooked (about a minute) and add spinach at the end. Serve with cracked pepper.

Banana Pancakes

1 mashed banana
2 eggs, whisked,
1/2 tablespoon of chia seeds

Chobani natural greek yoghurt
Berries of your choice
Chia seeds
coconut flakes

Spray pan with olive oil and heat while you mix the banana, eggs and chia.
Cook as a batch and flip after minute or so.
plate it up and add yoghurt, berries, seeds and flakes.


Chia Pudding

1/2 cup of chia seeds
1 cup of milk (regular, coconut, almond etc.)

Soak chia in milk overnight (stir thoroughly to mix) or until it sets. Place a couple of tablespoons of the chia mixture in a bowl and add the yoghurt, berries, or top with yoghurt and the granola mix.

chia pudding