Our 7 Favourite Breakfast Recipes

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Our 7 Favourite Breakfast Recipes

July 23, 2018

Berry-chia_pudding_4Phase

If you are in need of some breakfast inspiration, we have you covered. Here are seven of our favourite Phase4eva breakfast recipes – one for every day of the week!

There is something here to suit everyone, from those wanting to grab a quick smoothie on their way to work or before the school run, to those who look forward to a hearty, sit-down meal with the whole family. Enjoy!

Crispy Bacon and Liver Fry Up

Liver_Bacon_Fryup_4Phase

A lovely plateful when you have a busy day ahead – but so quick and easy to prepare. Liver contains important vitamins, minerals, healthy fats and essential amino acids.

1 serving

Ingredients:

  • 300g organic chicken livers
  •  2-3 bacon rashers, chopped (preservative and nitrate free)
  •  1 zucchini, finely sliced
  •  1 onion, finely sliced
  •  2 garlic cloves, crushed
  •  1/2 chilli, chopped
  •  1-2 Tbsp coconut aminos
  •  Salt and pepper to taste
  •  2-3 cups of mixed greens and herbs (we used basil, parlsey, rocket and spinach)
  •  Changing Habits Coconut Oil for cooking

Method:

  1. Fry the zucchini in coconut oil in a large frying pan until golden.
  2. Remove the zucchini from the pan and place onto a plate.
  3. Now add the bacon to the same pan and fry until crispy.
  4. When ready, remove from the pan and add to the same plate as the zucchini.
  5. Add the liver, onion, garlic and chilli to the same frying pan and cook until golden brown and cooked to you liking. Now pour in the coconut aminos and add salt and pepper to taste and stir it through.
  6. Remove the pan containing the liver from the heat and allow it to rest for a couple minutes.
  7. Place the greens and herbs onto 2 plates and top with the cooked liver, bacon and zucchini. Alternatively you could add the greens to the warmed liver to soften the herbs and greens.
  8. Serve with a side of cultured veggies.

Basil and Chilli Scrambled Eggs

Basil_Chilli_Scrambled_Eggs_4Phase

A spicy twist on scrambled eggs – with gut-loving turmeric to boot!

2 servings

Ingredients:

Method:

  1. Heat a large frying pan on medium heat.
  2. When the pan has heated, add the butter or coconut oil and onion, fry until golden.
  3. Meanwhile, whisk the eggs, spices, salt, pepper, spring onion and chili together in a bowl.
  4. When the onions are ready, pour the egg mixture over the top of the onions and stir through quickly with a spatula.
  5. When the eggs have started to brown on the bottom, sprinkle the herbs and leafy greens over the top then fold the eggs through to wilt the greens.
  6. Continue to cook until the eggs are cooked through, it won’t take long.
  7. When ready, place onto two plates, sprinkle with a little extra fresh basil and chili if desired and serve!

Turmeric Pumpkin Pancakes

Turmeric_Pumpkin_Pancakes_4Phase

A great recipe for all the pancake lovers out there – you can change up the toppings to make them sweet or savoury and still benefit from the anti-inflammatory properties from the turmeric.

8 servings

Ingredients:

Method

  1. Add all ingredients (except water) and blitz together in a food processor until smooth and combined.
  2. Add the water if needed and other optional ingredients if chosen too.
  3. Heat a large frying pan on medium heat and add oil or butter to the pan, melting it and spreading all over the pan.
  4. Once the pan is heated add spoonful or ladle the mixture onto the pan and cook on each side until golden.
  5. Repeat with the rest of the mixture.
  6. Once all the mixture has been used, place onto plates.
  7. Now garnish. You can choose a savoury option and garnish with fried onion, garlic, mushrooms and tomato with fresh herbs, sour cream or plain yoghurt and avocado. Or you can garnish with seasonal fruit, yoghurt, nut butter and honey for a sweet option.

Pumpkin and Herb Broth Fritters

Pumpkin_Fritters_4Phase

Broth is so good for you and here’s another great way to incorporate it into your cooking – in the form of fritters.

8 servings

Ingredients:
Method:
  1. Combine all ingredients in a large bowl.
  2. Heat up a pan with plenty of coconut oil or ghee and add heaped tablespoons of the mix to the pan and cook until browned and easy to flip.
  3. Continue cooking in batches, whilst adding extra coconut oil or ghee along the way to ensure they fry well and do not stick.

Mint and Lime Green Smoothie

Mint-andLime_GreenySmoothy_4Phase

Smoothies are a quick and easy breakfast option if you find the mornings a bit of a rush – made even speedier if you make them night before. This Mint and Lime Green Smoothie is packed with goodness and so, so tasty.

2 servings

Ingredients:

Method:

  1. Add all ingredients to a high speed blender or Thermomix and blend until smooth, creamy and lump free (roughly 2 minutes).
  2. Pour into 2 glasses and enjoy immediately.

Blueberry Coconut and Quinoa Porridge

Blueberry_Coconut_quiona_porridge_4Phase

This nourishing, gluten-free porridge makes a very satisfying breakfast. Change it up by adding whatever toppings you like.

2 servings

Ingredients:

  • 1 cup quinoa, rinsed well
  •  A pinch of Changing Habits Seaweed Salt
  •  1.75 cups organic coconut milk (additive free)
  •  0.25 cup filtered water
  •  2 tsp vanilla powder or essence
  •  1 to 2 tsp Changing Habits Ceylon Cinnamon
  •  1 tbsp Changing Habits Shredded Coconut to sprinkle on top
  •  2 tbsp nut or seed butter
  •  1 tbsp Changing Habits Chia Seeds
  •  Optional: 1 banana, sliced + a handful of blueberries + honey or pure maple syrup to drizzle over the top and sprinkle with toasted shredded coconut or nuts and seeds

Method:

  1. To a small saucepan add the quinoa, salt, 1 1/2 cups coconut milk and water, vanilla and cinnamon and allow it to simmer until tender, this should take around 13 minutes and the liquid should be absorbed well.
  2. When it’s ready remove from the heat.
  3. Now stir in shredded coconut, chia seeds, remaining coconut milk, and nut or seed butter.
  4. Spoon into two bowls and garnish with sliced banana, berries, cinnamon, honey or pure maple syrup over the top and some toasted shredded coconut or nuts or seeds.
  5. Serve and enjoy every mouthful!

Immune Boosting Coconut and Berry Chia Pudding

Berry-chia_pudding_4Phase

A colourful, nutrient-filled breakfast – best made the night before.

1 serving

Ingredients:

Method:
  1. Mix all ingredients together in a bowl, or add everything to a blender and blitz to combine.
  2. Pour into a glass jar and garnish with coconut flakes, cacao wafers, mint leaves, extra berries and dates then place in the fridge for 4 hours or overnight until set.
  3. When ready, enjoy!
Did your favourite breakfast make the list?
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Kerry White

Kerry White

I am Digital Content Coordinator at Changing Habits. My role combines two of my biggest passions: words and food! Learning how we can nourish our bodies with real food while seeking natural alternatives for optimum health is an ongoing journey - which I am excited to share with you.
Kerry White

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