BREAKFAST 1
Oats with banana and flax seed left overnight in Greek yoghurt
INGREDIENTS:
PREPARATION:
Place all ingredients in a 500 g jar or bowl, stir well and leave in the fridge overnight. Add almond milk next day, if too thick.
BREAKFAST 2
Eggs Benedict with avocado and salmon (1 serving) + 2-3 wholemeal toasts
INGREDIENTS:
PREPARATION:
Fill a pan with water up to about 8 cm. Add vinegar and heat it until it almost reaches boiling point. Place rocket on a tray, put smoked salmon on it. Cut avocado into thin slices and arrange them on top of the salmon. Add a squeeze of lemon. Then, break the eggs one by one into the boiling water. Stir with teaspoon, trying to keep the whites together. Transfer the eggs to the rest of the ingredients, add salt and pepper and serve immediately.
BREAKFAST 3
Oven-baked sweet potatoes with Greek yoghurt (2-4 servings)
INGREDIENTS:
PREPARATION:
Heat the oven to 200°C. Line the baking tray with aluminium foil.
Wash the potatoes and halve them. Brush them well with olive oil and place them with the inside facing down. Place them in the oven for 25 minutes. Then take them out and turn them upside down. Top with honey and cinnamon. Return them to the oven for 5-10 minutes until the potatoes are soft when you pierce them with a knife.
Take them out of the oven and leave them aside. Serve topped with yoghurt, banana slices and a couple of cacao flakes. Serve warm.
BREAKFAST 4
Omelette with vegetables and mushrooms (2 or 3 servings) + 2-3 wholemeal toasts
INGREDIENTS:
PREPARATION:
Melt half of the butter in a pan on moderate heat. Cook onions, mushrooms and pepper until they become tender (4-5 minutes). While the vegetables are cooking, whisk eggs with milk, salt and pepper.
Transfer the vegetables into a bowl, add salt. Melt the rest of the butter in the pan used previously and add eggs. Leave them to cook for 2 minutes or until they start to stick to the bottom of the pan. Carefully lift the cooked part so that the uncooked batter can pour underneath or on the sides.
Top the omelette with cheese and add the vegetables in the middle. Using a spatula, fold the omelette carefully in half. Let it rest for another 1-2 minutes, or until the cheese is melted to your preference
BREAKFAST 5
Spinach, feta and mushrooms (4 servings)
INGREDIENTS:
PREPARATION:
Add one tablespoon of olive oil into a non-adhesive pan. Add mushrooms and garlic and cook for 1-2 minutes. Add spinach and tomatoes and let them cook for another 1-2 minutes. Place the avocado on 4 separate plates and top with the mixture.
Place the eggs into a pot with water (cover them with 3-4 cm layer of water). Bring the water to boil and turn off the heat. Leave them covered for 9-10 minutes. Drain and cool for a moment in cold water. After that, place one egg on each plate.
You can freeze the mix and heat it for one minute in the microwave before serving.
BREAKFAST 6
Egg in avocado (1-2 servings)
INGREDIENTS:
PREPARATION:
Preheat the oven to high heat.
Halve the avocados. Remove some pulp to make place for the eggs.
Find a tray in which the avocado halves can sit without falling over when you put them in the oven and place them in the tray with the cut side up.
Break one egg into each half of avocado. Add the spices of your preference. Bake for 15-20 minutes. Serve warm with two wholemeal toasts.
BREAKFAST 7
Guacamole (2-3 servings)
INGREDIENTS:
PREPARATION:
Halve the tomato and remove the pulp. Halve the avocado and remove the pit. Remove the pulp using a tablespoon and place it in a bowl. Add lemon juice. Smash with a fork and add tomato, cut into cubes, onion, garlic and the remaining vegetables. Add salt and pepper to taste.
Top the guacamole spread on toast with a few slices of cucumber and chopped parsley.
