Healthy breakfast

Breakfast ideas

Let’s start off with the first recipe in this blog, an omelette. Oh, I know you are thinking what is special about a breakfast omelette? Well, this one is vegan, made mostly out of cauliflower and almond flour. It’s a great option if you like something different than the usual egg omelette, and great for plant-based eaters and vegans. The flavour combination of turmeric and kala namak give this omelette a great egg- like taste without actually using any eggs, and, at the same time, you save on calories in a major way. Your KitchenAid aid mixer with the flat beater make for a perfect batter to create your eggless cauliflower omelette.

Now, let’s move on to those with a sweet tooth amongst you who are looking for ideas for healthy breakfast, but without having to pass up that sweet flavour. You thought the cookie season is over but, let’s be honest, is it really ever over? What if I told you that there is a healthy way to eat cookies for breakfast? Yes, how about a healthy chocolate chip skillet cookie, with double creamy Greek yoghurt, topped off with some honey or maple syrup? Packed with healthy ingredients such as almonds, oatmeal flour and coconut oil, this healthy breakfast option is one that you won’t be able to get enough of.

To ensure that your batter is as smooth as possible, the KitchenAid sifter and scale ensures that the oatmeal flour reaches the mixing bowl as fine as possible. To add even more healthy ingredients, use finely chopped, and frozen, 85% dark chocolate, and you're well on your way to experiencing probably your favourite breakfast dish ever.

Recipe: Cauliflower omelette

Ready in 45 minutes

Serves 2 - 3 people

Ingredients:

• 250g grated cauliflower

• 180g grated cheese/vegan cheese

• 53g/5 tablespoons almond flour

• 1 teaspoon baking powder

• ½ teaspoon ground turmeric

• 1 teaspoon kala namak (optional), gives the omelette an eggy taste

• 1 teaspoon salt

• 1 teaspoon ground pepper

• 120 ml non-dairy milk, or milk

Omelette filling:

• Caramelized onion

• Broccoli, spinach, mushrooms, hummus

Preparation:

1. Finely grate the cauliflower and put into a microwaveable bowl, where you will microwave it for 4 minutes. Then let the cauliflower cool and put it into a cheesecloth. Wring out as much liquid as you can.

2. Now, add all the other ingredients and mix, until you have a nice batter. Put some coconut oil in a pan and heat the pan. When it is hot, add the cauliflower omelette batter. Make sure to add not too much, but also not too little, for a perfect omelette (the ingredients listed above should make about 3 medium-sized omelettes). Once the cheese starts melting, and the sides start getting brown, put the skillet into the oven and bake the omelette until the top is firm.

3. Take the omelette out of the oven, let it cool for a bit. That way it will be easier to take out of the frying pan. Don’t worry about it crumbling a bit, or sticking to the pan, that is completely normal.

4. For the filling, put finely chopped onions in a frying pan and lightly caramelize them. Once the caramelization process is done, add mushrooms, and broccoli to the onions and cook until done.

5. Assemble the omelette by putting hummus onto your omelette, followed by the onion, mushroom and broccoli mixture, topped off with fresh spinach and some extra grated vegan cheese and enjoy!

Recipe: Breakfast Chocolate Chip Skillet Cookie

Ready in 35 minutes

Serves 2 - 3 people

Ingredients:

• 90ml coconut oil

• 25g brown sugar

• 70g Erythritol (sugar substitute)

• 1 egg

• 1 tablespoon vanilla flavour

• 90g all purpose flour

• 10g almond flour

• 125g oatmeal flour

• 1 tablespoon baking soda

• ½ tablespoon salt

• 120g finely chopped and frozen dark chocolate (85% Cacao or more)

Topping:

• Greek yoghurt

• Honey or marple syrup

Preparation:

1. Chop the dark chocolate into small pieces and put in the freezer for 6 hours, or overnight.

2. Mix the oatmeal flour with the all purpose flour, sugar, salt and baking soda.

3. In a separate bowl, beat the eggs and add coconut oil. Make sure the coconut oil isn’t firm. If it is, just pop it into the microwave for a few seconds or melt it in a water bath.

4. Add the vanilla to the egg-coconut oil mixture and combine with the flour.

5. Now, add the frozen, finely chopped dark chocolate to the mixture and put into one large skillet, or three small one.

6. Bake the Skillet Cookie for 35 minutes at 180°C, or until lightly brown on top.

7. Finally top the Skillet Cookie with Greek yoghurt, or any yoghurt alternative, honey and/or syrup.