Wednesday, September 16, 2015

4 Healthy (and gluten free!) Breakfast Ideas

Well, it's a Wednesday. Which - after my promise last week - means one thing. It's recipe time. 

It’s easy to get into a routine with breakfast; you wake up, you’re in a rush and you just want some coco pops and a mug of cwaffee the size of your head. However, being the first meal of the day and the one that’s going to kick-start your metabolism, it’s important to mix thangs up and get some good old nutrients in your belly. So, today I thought I’d share my findings with you for those days when you’re lacking inspiration. The best part? They can all be made in less than 10 minutes! Schwing. If you wanna be really good, I’d recommend drinking a cup of hot water with lemon when you wake up in the morning (about 15-20 minutes before you eat) to detoxify and get that metabolism going. Don't I sound like Gillian McKieth? Next thing you know I'll be examining your poo. 

 Banana Pancakes Gluten free vegan banana pancake recipe the little magpie Pancakes are amazing; you love 'um, I love 'um, we all freakin love ‘um, but sadly they’re not the healthiest option to be opting for daily (or the most gluten free, sob). Here we have the perfect low-calorie, gluten & dairy free alternative to when that pancake cravin’ kicks in AND they’re super easy to make. I don’t want to trick you into thinking they taste exactly like pancakes, because that would be a lie and my Mum always told me not to lie, but they should hit the spot - and if you drizzle them with honey/a little bit of Nutella you’d never know the difference. So, here we go (this recipe'll get you about 8 small pancakes):

  • 1 Ripe Banana
  • 2 Eggs
  • 1/8 teaspoon baking soda (optional but will make them a little fluffier)

1) Chop your banana into chunks and pop it in a bowl. Give it a good mash with a fork until there are no large lumps left and it looks kind of like custard. At this point, mix in any light extras that tickle your pickle (such as the baking soda, a little salt, cocoa powder, vanilla essence, etc)
2) Crack your eggs in a separate mug and give them a good whisk before pouring into your mashed banana mix. Give it a good stir until the two have combined to form a runny, yellow liquid.
3) Heat your frying pan/griddle on a medium heat with a little oil (I use coconut oil, if you're feeling naughty you could use a little butter) and, once it's hot, pop your batter on. I'd recommend 2-3 tablespoons per pancake.
4) Cook the first side for around a minute and, once the bottom has started to go golden (check by carefully lifting an edge), you can flip them using a thin spatula. It's worth noting that they'll still be quite liquid-y on top so turn them carefully, and with a thin spatula you an easily slip in underneath. If you'd like chocolate chips in your pancakes, then sprinkle those over the batter as the first side is cooking so they'll set a before you flip.
5) Cook for a further 30 seconds to a minute, but keep a close eye on them as they burn fast and they burn good. Once they're done, pop them on a plate and continue with the process! They do get cold quite quickly, so if you're making more than one batch then keep them hot on a plate in the oven.
6) Now for the fun part; the toppings. I like a handful of strawberries and blueberries, a drizzle of honey and a tiiiiiny sprinkle of coconut sugar, but you can really add whatever you want (such is the beauty of pancakes). These badboys are also lovely with chopped walnuts!
7) Eat aaaand enjoy.

Smoothie Breakfast recipe green smoothie the little magpie Smoothies are a great one if you've had a heavy meal the night before and don't feel too hungry, as they’re packed full of nutrients whilst still being nice and light. The joy of smoothies: you can literally pop ANYTHING in a blender, so get experimenting. I’ve popped one of my favourite recipes below for now, which tastes like peanut butter jelly and will let you to re-live all your childhood dreams. Whilst getting some protein in you too, of course. In the future I'll loop back and do a green smoothie recipe because, although not as tasty (sorry, kids) it's good try and squeeze one in once a week. If you don’t fancy it for breakfast then pop it in somewhere as a snack, as they're filled to the brim with nutrition and good for - here comes the d word again - detoxifying and cleansing. If you’re someone who’s short of time in the morning then make your smoothie the night before and pop it in the fridge in a takeaway cup!
  • 1/2 cup almond milk
  • 1/4 cup 0% Greek yoghurt
  • 1 tbsp GF oats
  • Handful of blueberries
  • 6 strawberries
  • Handful of raspberries
  • 1 heaped tbsp natural crunchy peanut butter (I like Meridian)
  • 1 medium banana
  • Squeeze of honey

1) Chop up your banana and mix in the blender/food processor with the milk, oats and fruit.
2) Add in the honey and greek yoghurt and blend until completely mixed.
2) Pop it in a cup and sprinkle a little flaxseed/macha on top for extra brownie points. You're good to go!

 Yoghurt with Pine Nuts & Berries Breakfast recipes fruit yoghurt the little magpie This is actually one of my favourite breakfasts, it’s tasty and light but will keep you nice and full thanks to our little friend pine nut. So simple it doesn't really need a recipe, but I'll talk you through my yoghurt procedure anyway:

  • 3-4 heaped tbsp 0% Greek Yoghurt
  • Handful of berries/chopped fruit (I like raspberries, blueberries & strawberries)
  • Squeeze of Honey
  • Small handful of pinenuts
  • Sprinkle of flaxseed (optional)

1) Simply pop your yoghurt in a bowl and drizzle some honey on top before giving it a good stir through.
2) Pop your pine nuts in and give it a good mix (that way they disappear into the yoghurt and you’ll get crunchy little surprises throughout)
3) Sprinkle on a handful of blueberries, raspberries and sliced strawberries (it’s also really nice with grapes, too) and top with a little dusting of flaxseed – great for getting some Omega-3 in you – and you’re good to go! Another tasty option is using a tablespoonful of crunchy almond or peanut butter in place of the pine nuts and honey. 

 Poached Eggs and spinach 
Poached eggs healthy breakfast recipe

 This is my go-to choice when I’m out for breakfast but I’d never really considered making it at home until recently, always dismissing poached eggs as being ‘difficult to make’. Oh how wrong I was. They’re a great way to start the day because a) they keep you full right up until lunch time because they're chock full of protein (no need to make that mid-morning dive for a Kit Kat) and b) they’re one of the healthiest of the egg family because there's no need to cook them in oil/add any butter etc. I like to pair mine with fish (normally salmon or tuna, but they’re also really nice with mackerel) but you can mix it up and pop the eggs on toast with mashed avocado and chilli flakes. Yum alert.

  • 2 Eggs
  • 2-3 tsp vinegar
  • Handful of spinach
  • Sprinkle of pumpkin seeds

1) Fill a pan with water (about 3/4 full) and bring to the boil before pouring in your vinegar and reducing a steady simmer.
2) Crack your eggs individually into a mug and give them a slight swirl with a fork until the white wraps around the yolk. Slowwwwly pour your egg into the pan and leave to cook for 3-4 minutes (depending on how runny you like them).
3) Remove the eggs with a slotted spoon and dab dry with some kitchen roll. Then sit your eggs on a bed of spinach, season with salt & pepper and sprinkle some pumpkin seeds over. Add your chosen side (fish, avocado, etc) and enjoy!

So that's today's recipe post for you, I hope you liked it! Next week's is another sweet treat, so get your tastebuds at the ready..