4 Easy Breakfast Recipes

So you’ve probably heard that breakfast is the most important meal. Even for those who are ardent intermittent fasters, the first foods that you eat will set the tone for your day. Only sometimes life gets in the way; kids need to get to school, yoga classes run over schedule or we don’t hear the alarm the first time around. And that’s totally okay because with a little preparation and some easy morning go-tos, you’ll still be able to give your body the nutrient-rich love it needs, every day of the week. Here are 4 easy breakfast recipes to make your life that little bit easier.

In my mind, avocado and toast fall into this category of perfect pairings. The crisp, toasty bagel and the smooth and creamy avocado complement each other beautifully. Add the wonderful "cream cheese" base, pistachios for some texture and a touch of sweetness with the maple syrup, and you've achieved the perfect flavour balance for a perfect breakfast, lunch or snack.

Ingredients

• 1 bagel, sliced (GF if desired)
• 2 - 3 Tbsp non-dairy "cream cheese", softened
• 1/2 ripe avocado sliced
• 2 Tbsp pistachios chopped
• 3 - 4 tsp maple syrup
• cracked black pepper and sea salt

Instructions

1. Toast bagel to desired crispness.
2. Spread with "cream cheese".
3. Top with avocado, and pistachios
4. Drizzle with maple syrup and sprinkle with salt and pepper.

We're so proud of our organic, farm-fresh eggs here at Fresh Box, that we knew we needed a recipe as special as the eggs. So, who do you turn to for all the secrets to the perfect French omelette? You turn to the unrivalled expert in French cooking, Julia Child, of course! 

Ingredients

• 2-3 eggs
• 1 Tbsp butter
• salt and pepper to taste
• 3 Tbsp grated swiss cheese or cheddar cheese
• 2 Tbsp chopped fresh parsley, (optional)

Instructions

1. Whisk 2 or 3 eggs in a small bowl, with a fork.
2. Heat a nonstick pan over high heat. When the pan is hot, add the butter.
3. Butter will melt quickly and begin to foam. When the foam begins to subside, you know the pan is hot enough.
4. Pour the beaten eggs into the pan and let settle for a few seconds.
5. Stir the eggs quickly in a circular motion, until they begin to come together and set. This should only take 20 to 30 seconds.
6. Tip the pan at an angle so the eggs slide down to the bottom of the pan.
7. Have a plate ready. Lower the pan close to the plate, and gently flip the egg over onto the plate.

A tip from our kitchen:

It doesn't get more deliciously simple than a beautifully cooked omelette...just eggs, salt and pepper. But, if you want to fancy things up a bit, one of the suggestions Julia Child recommends is a little Swiss cheese, and some fresh parsley. Just add the cheese to the pan after the egg has settled for a few seconds, then stir as directed above. Sprinkle the finished omelette with parsley.

Try this for a deliciously sweet way to start your morning. This recipe takes just a few minutes to throw together the night before, then just pop it in the refrigerator to work its magic while you sleep! In the morning, the chia seeds are plump, the pudding is set, and breakfast is ready. Top with fresh, seasonal berries and pistachios, for a light, energy-boosting, nutrient-packed breakfast. You can use any berries you can get your hands on, but we think strawberries are a must try.

Ingredients

• 1 ¼ cup almond or coconut milk
• ¼ cup chia seeds
• ¼ cup pure maple syrup
• 1 tsp pure vanilla essence
• 190g. strawberries, hulled
• 190g. blueberries
• 80g. chopped pistachios

Instructions

1. Combine milk, chia seeds, maple syrup, vanilla, and strawberries in a glass jar. Stir until well combined.
2. In a small bowl, mash strawberries with a fork. Add to jar and stir to combine.
3. Cover jar and place in the refrigerator overnight.
4. When ready to serve, top the pudding with blueberries and chopped pistachios.

This granola is wonderful for a filling breakfast cereal that I love to throw on top of my favourite yogurt for a serious flavour and texture boost. To be perfectly honest, I've even been known to throw a handful straight into my mouth right out of the container, for a quick energy boost snack. The best part is you can make a batch on the weekend, and with a little yoghurt and fresh fruit, it will see you through the week - this recipe makes a huuuuuge batch! (If you’re feeling extra decadent, try it with the chia pudding).

Ingredients

• 11 cups rolled oats
• 1 cup wheat germ
• 1 cup shredded, sweetened coconut
• 2 cup raw sunflower seeds
• 2 1/2 C. chopped almonds, pecans, or walnuts, (or a mix of all 3!)
• 1 cup coconut sugar
• 1/2 cup maple syrup
• 1 1/2 cup water
• 1 cup Coconut oil
• 1 cup honey or maple syrup
• 1 1/2 tsp. salt
• 1 Tbsp cinnamon
• 2 tsp vanilla
• 2 cups raisins, dried cranberries, or dried cherries

Instructions

1. Preheat oven to 160 C.
2. In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, and nuts. Mix well and set aside.
3. In a large saucepan, combine coconut sugar, syrup, water, oil, honey, salt, cinnamon, and vanilla. Heat on medium heat, just until the sugar is dissolved, and the mixture begins to boil.
4. Pour sugar mixture over the dry ingredients, and stir until well combined.
5. Pour onto a greased baking sheet and spread into an even layer.
6. Bake for 45 minutes, stirring every 10 to 15 minutes.
7. Let cool, then add the raisins or other dried fruit.
8. Store in an airtight container and use within 6 months.