Breakfast

PANCAKES (V, VEG, GF)

Prep time: 10 minutes Cook time: 5 minutes Serves: 8-10

Ingredients:

1 ½ cups all-purpose flour 3 ½ tsp baking powder 2 tsp of sugar 1 tsp salt 1 ¼ cups milk 1 egg beaten 3 tbsp melted butter

Vegan & Gluten-free:

1 cup gluten-free flour 1 tbsp baking powder 2 tbsp sweetener of choice ½ tsp salt 1 cup almond milk or non-dairy milk of choice 2 tbsp of olive oil or melted coconut oil 1 tsp vanilla extract

Method

1. Add all your dry ingredients into a large bowl,stir and create a well in the center. 2. In a separate bowl, mix together all your wetingredients. Once mixed, pour into the well in thedry ingredient's bowl. 3. Place a lightly oiled pan oover medium-highheat or low-medium heat for the vegan recipe. 4. Scoop 1 ladle of your batter into the pan. Whenthe edges are brown and small bubbles are formedin the centre of the pancake, it is ready to beflipped!

Tips

When adding your mixture to the pan, throw fruit toppings on top, such as slices of banana or blueberries. If you want a subtle hint instead, mash those ingredients up and mix it into the batter before you throw you cook it in the pan.

You can store cooked pancakes in for fridge for 5 days and reheat them in the microwave. Remember to wrap them up in a paper towel to wick the moisture away.

Big Breakfast (V,VG,GF) Prep time: 5 minutes Cook time: 10 – 15 minutes Serves: 1

Ingredients • 2 sausages • • 2 bacon rashers 1 tomato cut thickly 1 cup of mushrooms sliced 2 eggs beaten ½ cup milk 1 tsp salt & pepper • 2 slices of toast Ingredients: (Vegetarian, Vegan)

Chickpea scramble (Next page) 2 plant-based sausage 2 hash browns 1 tomato, thickly sliced 1 cup of mushrooms sliced 1 tsp salt 1 tsp pepper Method: 1. Start by adding a splash of oil to yourpan and then places the sausages,mushroom and tomato into it overmedium high heat. When the sausagesare half done, add the bacon. Takeeverything out of the pan it is cookedand keep to the side. 2. In a small bowl, beat your eggs,adding milk and dash of salt and pepper 3. Add butter to the pan (you usedbefore) and on a low heat start to cookyour egg mixture, gently stirring while itin the pan so that it become scrambled. 4. Place slices of bread in the toasterand heat up your baked beans while thisis toasting. Then butter the toast andadd all of your ingredients.

Vegan Alternative – Chickpea scramble

½ cup chickpea flour ½ cup vegetable broth 1 tsp garlic powder ¼ tsp turmeric (for colour) ¼ tsp black salt but any type of salt will do 1 tbsp oil 1 tsp salt 1 tsp pepper

Method:

1. Add all the ingredients except the black salt, into one medium sized bowl and whisk until smooth. If you wantthe mixture thicker, add 1 tablespoon of chickpea flour at a time until you have the consistency you want. thebatter should have a similar consistency to pancake batter. 2. Heat the pan over medium heat with a splash of oil. Once hot, add your mixture and mix often. It will takebetween 4-6 minutes to be ready. If it piles into a ball it will not cook all the way through so ensure you stir itregularly.

If you need to remove food from the pan before cooking something else, make sure to place it in a bowl or on a plate and cover with a tea towel so it doesn't go cold

SMOOTHIES (V, VEG, GF)

Prep time: 3 minutes Cook time: 2 minutes Serves: 2

Ingredients

Banana mixed berry smoothie

• 1 banana • 1 cup mixed berries, frozen • ½ cup of unsweetened yogurt (Greek, almond, coconut, soy) • 1 cup oats • 2 tsp maple syrup • 1 cup of milk of choice • Optional: 4 cubes of ice

Green smoothie

• 1 banana • ½ cup blueberries (fresh or frozen) • ½ an orange, peeled • 1 cup unsweetened milk (almond, soy, coconut water) • 1 cup baby spinach leaves • Optional: 4 ice cubes

Method: 1. Put all the ingredients into a blender and blend until smooth.

Tips: • If your smoothie is too thick, add more milk. • You can substitute any fruit or add a handful ofroughly chopped spinach to make it evenhealthier. • You can buy pre-chopped frozen fruit in thefreezer section of your local supermarket.

Pre-chopped fruit can save you time, money andefficiency when preparing your smoothies inthe morning, and it also lasts longer than freshfruit. • When using frozen fruit you don’t need toinclude the ice cubes.

OVERNIGHT OATS (V, VEG, GF)

Prep time: 5 minutes Cook time: Overnight Serves: 1

Ingredients • 1 cup of chosen milk • 1 cup of oats • Tbsp of chosen yoghurt • Tbsp of chia seeds

Optional:

• Sweeteners: maple syrup, vanilla extract, honey, peanut butter, Nutella • Mixed nuts • Fruit

Method: 1. In a jar or cup, place milk, oats, chia seeds andyoghurt together. Give it a mix until everything hasbeen combined together. 2. Add sweetener of choice (optional). 3. Refrigerate overnight 4. The next morning it is ready. You can add fruit andnuts or more sweetener on the top.

Overnight oats can last up to 5 days in the fridge. Make multiple jars and store in the fridge all week long!