Breakfast | Grassroots Wellbeing

Simple French Omelette

French omelettes are a classic and a very versatile dish. They are perfect for pre cocktails, late night supper or a Christmas hangover cure! An omelette is light & quick to make, high in protein, contains essential fats and, with the added herbs & veggies, a nice dose of vitamins and minerals. Enjoy!

Ingredients:

2 eggs

2 tbs water (or milk)

pinch sea salt

cracked black pepper

1 tbs (or more!) freshly chopped parsley

1 tsp butter

Method:

Beat eggs, water, salt, pepper & parsley in a bowl
Heat butter in a small non-stick pan over medium-high heat.
Add egg mixture & carefully tilt the pan & set the edges. Continue cooking by tilting pan. When egg surface has thickened add the filling of choice on ONE side of the omelette.
FOLD omelette in half and slide onto a plate to enjoy immediately.

Option:

Add 1/3 cup of filling such as chopped spinach, cherry tomatoes, grated zucchini, goats cheese, leftovers from night before, Christmas ham, tomato chutney, your options are endless.

Anti-inflammatory Green Smoothie

This smoothie is a household staple at GRW. It will keep you going until lunchtime and will nourish you 100%!!

½ banana (magnesium & Potassium)

¼ avocado (essential fatty acids)

½ cucumber (hydrating)

1 handful fresh spinach leaves (anti ox, fibre, Vit B)

1 tbs raw walnuts (Vitamin E & protein)

4 strawberries (antioxidant rich)

1 tsp cinnamon (anti-inflammatory)

2 tbs natural yoghurt (probiotics, calcium & protein)

1 tbs Spirulina powder (anti oxidants)

2 tsp chia seeds (complete protein)

200ml filtered water or coconut water (enough for your desired consistency)

2 tbs oatmeal or GRW granola (fibre)

1 tbs psyllium husks (fibre)

Options:

1 tsp vanilla essence or 1 tbs vanilla pea protein powder

Note: ingredients are a guide, but aim for 70% vegetables. You can save any leftovers in a jar for an afternoon pick me up

Maple Cinnamon Crunchy Granola (gf)

This is so easy to make (don’t be put off by the long list of ingredients – all should be part of a well stocked pantry). It is pumped full of good fats, protein and is gluten free. Can make a big batch and then store in an airtight jar for a couple of months. A great go-to meal or snack!

Ingredients

1 cup almonds

1 cup pecans (can also use cashews, hazelnuts, macadamias etc)

1 cup sunflower

1 cup pepitas

1/2 cup linseeds

1/2 cup buckwheat (you can also add some quinoa flakes & oats)

1/2 cup shredded coconut

1/2 cup sesame seeds

1/2 cup chia seeds

3 tsp cinnamon

3 tbs maple syrup

3 tbs coconut oil

1/4 cup unsweetened applesauce (optional – if omitted add some extra maple syrup & coconut oil)

1/4 cup squeezed orange juice (optional – if omitted add some extra maple syrup & coconut oil)

Method

Preheat oven to 160 degrees C.
Place almonds and pecans in a food processor or chop up on a chopping board so there is a mix of smaller and larger chunks.
Mix together nuts, seeds, cinnamon and coconut in a large bowl and set aside.
In a small saucepan mix orange juice, maple syrup, coconut oil and applesauce until everything has melted together and is well combined.
Pour liquid ingredients over dry seeds and nuts.
Spread granola evenly into a deep baking tray lined with baking paper.
Bake for 30-40 mins or until golden brown, stirring every 15 minutes.
Allow to cool completely before storing in an air-tight container.

Notes

You can add 1/2 cup LSA after cooking. You don’t want to add it beforehand as it can go rancid due to the heat.

Serving Suggestions:

Enjoy a bowl with your choice of milk, fresh berries & banana and a dollop of natural yoghurt.
Add to a smoothie for some added protein and crunch.
Enjoy straight up as a crunchy snack.
Mix with some raw muesli to add some variety.
Sprinkle on some warming porridge to add some extra flavour and crunch.