Viral Scrambled Oats Bowl:

1/2 ripe banana

30g raw oats

1 egg white

Sprinkle cinnamon

1/2 tsp. vanilla

Serve with:

100g Greek Yoghurt

1/2 cup berries

*Can mix 1/2 scoop protein powder into your yoghurt to further increase the protein

Instructions:

1. Mash the banana

2. Add the oats, egg, cinnamon and vanilla

3. In a non-stick pan on medium heat add the mixture and flatten into a pancake

4. Cook for 2 to 3 minutes and flip

5. Break up the pancake using the spatula – scramble the mixture the same way you make scrambled eggs.

6. Once golden brown, remove from the heat

7.Add the yoghurt and berries to a bowl and add the scramble over

Orange Yoghurt Breakfast Bowl:

Take the Orange ovaria

150g Greek yoghurt

1 naartjie

1/2 tsp. vanilla essence

1 Tbsp. chia seeds

30g crushed almonds

Instructions:

1.Add the orange ovaria into the Greek yoghurt and mix

2.Add the vanilla to the yoghurt (you can add some cinnamon for an extra anti-inflammatory push)

3. Peel the naartjie, cut it into smaller pieces

4. Add the naartjie to the yoghurt

5. Top with the chia and crushed almonds

If you looking for extra protein you can add protein powder into the yoghurt.

Quinoa Chia Breakfast Bowl:

1 cup cooked quinoa 

2 cups of almond milk 

1 – 2 medium apples diced 

3 – 4 tablespoons chia seeds

¾ cup full fat Greek yoghurt 

½ teaspoon vanilla extract 

¾ cup sliced almonds

1 / 2 tablespoons maple syrup or honey

1 teaspoon cinnamon 

Rinse the cooked quinoa well to prevent it from having a bitter taste. Use a fine mesh strainer for best results, until the water runs clear. Chop apples into cubes or bite-sized pieces of equal size. Add quinoa, milk, chopped apples, vanilla extract and chia seeds to a pot over medium heat. Bring to boil. Once boiling, turn down to low or simmer and place a lid on it. Set a timer for about 15 minutes. Combine Greek yogurt and maple syrup in a bowl and mix. 

Once the quinoa has cooked through (about 15-20 minutes) and the apples are tender – it’s done! Portion out into 4 bowls, top with cinnamon to taste, sliced almonds and Greek yogurt/maple syrup mixture. Add additional drizzle of maple syrup or brown sugar for more sweetness.

Chickpea Pizza Base:

1 cup chickpea flour

1 cup full fat Greek yoghurt

1 egg

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon garlic powder

Preheat oven to 200° Celsius, mix all ingredients into a smooth batter. Pour batter onto a parchment-lined baking sheet. Note: the dough will be sticky! Using your hands, press and spread the dough into a thin circle that’s about 2cm thick. Add your favorite toppings and bake for 15-18 minutes or until the crust is golden brown and your cheese (if using) is melted.

Pizza Topping Ideas:

Caprese Pizza: mozzarella and parmesan cheese, cherry tomatoes (sliced lengthwise in half), fresh basil, arugula, balsamic drizzle, optional: shredded chicken for more protein

Buffalo Chicken Pizza: shredded cheese, buffalo chicken, chopped peppers and green onions

Pepperoni Pizza: turkey pepperoni and cheese

Hawaiian Pizza: pineapple, red bell peppers, red onions, and mozzarella, optional: ham for extra protein

Greek Pizza: mozzarella and feta cheese, cherry tomatoes (sliced lengthwise in half), artichoke hearts baby spinach, kalamata olives, and Italian seasoning.

Yummiest Veggie-Loaded Vegetable Soup:

2 tablespoons extra virgin olive oil

1 large onion, diced

4 cloves garlic, minced

3 medium carrots, diced

3 stalks celery, diced

2 medium potatoes, peeled and diced

2 tablespoon Italian herbs

4 cups of vegetable broth

1 cup of water

2 cans of diced tomatoes

1 cup frozen sweetcorn 

1 can red kidney beans

1 bay leaf

¼ cup freshly chopped parsley

1 tablespoon freshly squeezed lemon juice 

1 ½ salt 

Heat oil in a large casserole pot over medium-low heat. Once hot, add onion and 1 teaspoon salt and cook for 5 minutes, stirring often. Add garlic, carrots, celery, and potatoes and cook for 5 more minutes, stirring often. Add Italian seasoning and cook for 1 more minute.  Add broth, water, tomatoes, corn, beans, bay leaf, and several grinds of black pepper. Bring to a boil and then reduce the heat to low and simmer, covered, until the vegetables are tender, about 35 minutes. Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt and pepper. Serve hot with crusty sourdough bread.