Traditional breakfasts are high in carbohydrate and sugar being based on highly processed foods. Try these simple and healthy Keto, Paleo and Vegan recipes that are low carb and very healthy. They are easy to prepare, delicious and will sustain you more many hours, postponing the hunger pangs that occur with high carbohydrate breakfasts.
Boil or steam the edamame and green beans for three minutes or until just tender. Drain and remove the edamame pods.
Make the dressing by whisking the yoghurt, vinegar, olive oil, and a little water, sea salt and pepper in a bowl. Adjust the consistency by adding more water. Mix the green leaves, half the herbs and cherry tomatoes. Serve on four plates, topping with sliced avocado, sliced lemon, almonds and goji berries. Peel and slice the eggs in half adding to each plate. Serve with more dressing, salt and pepper to taste.
Fry the onion for five minutes until softened. Then, add the cumin, garlic and two thirds of the diced red capsicum and cook for an additional three minutes. Add tomatoes, soaked chickpeas, stock, salt and pepper and bring to the boil simmer the mixture gently for 10 minutes. Roughly chop the silverbeet or spinach leaves and simmer for about five minutes until wilted, Add one tablespoon harissa, mix and then add to the soup mixture. Top with egg wedges, capers, remaining harissa and red capsicum, olive oil and coriander leaves and serve.
For the cashew nut cream
You can make the cashew nut cream the night before and store in the refrigerator for several breakfasts. Place all the ingredients in a food processor and pulse until very smooth and creamy. Add a little extra water if the mixture isn't smooth. Divide the fresh berries between two small bowls. Pour 2 teaspoons of apple cider vinegar over each bowl, top with slivered almonds and a dollop of cashew nut cream and serve.
Whisk the eggs and cream together, throughly until well combined. Heat a large heavy skillet or frying pan over moderate heat and melt the butter. Then, add the spinach and garlic and stir until the spinach is just wilted. Then, sprinkle with salt and pepper. Add the egg mixture to skillet and Cook without mixing until the eggs just start to set around the edges. Gently lift and turn the mixture over from the edge of the pan toward the center, allowing the uncooked eggs to run back out to the edges. Continue to lift and turn over until the eggs are set. Remove the pan from heat and sprinkle with feta cheese. Serve immediately. Add some well cooked crispy fried bacon slices.
Heat a large heavy skillet or frying pan over medium heat and melt the butter. Add the onion and cook until transparent. Then, add the chilli and green capsicum, and cook for about 4 minutes. Add the tomatoes, cumin and paprika, and cook for 5 minutes, allowing mixture to reduce. Add salt and pepper to taste. Then, make 2 small depressions in mixture with the back of a spoon and crack eggs into them. Sprinkle the feta over the top. Cover the pan with a lid and cook until the eggs are just done. Sprinkle over parsley and serve in the skillet.
Preheat your grill or BBQ. Season the cleaned mushrooms with salt and pepper. Grate the garlic onto the mushroom gills and drizzle with a little extra virgin olive oil. Grill for about 6-8 minutes, with gill sides up or until cooked and tender but still firm. Place on serving plates. Heat a pan with a teaspoon of oil and sear the haloumi slices on both sides for 1-2 minutes until golden brown. Lay the slices it over the mushrooms. Next, make the dressing by mixing the lemon juice, tahini, a dash of olive oil and 2 1/2 tablespoons of water until well combined. Spoon the dressing over the mushrooms. Scatter a few drained currants and mint over the top and serve. So delicious!
Season the chicken thighs well with salt and freshly ground black pepper. Heat the oil in a large heavy skillet or frying pan high heat and brown the chicken well on all sides. Remove the chicken from the pan and set aside on a plate. Add the anchovies, onion and garlic to the oil and fry briefly until fragrant. Add the zucchini, capsicum and eggplant and fry until just cooked. Add the tomatoes and thyme and stir through. Season with salt and pepper then return the cooked chicken thighs to the pan. Simmer the ratatouille for about 8 minutes until the chicken is cooked through. Remove from the heat and let stand for about 10-12 minutes before serving, scattered with the basil leaves and some crumbled feta cheese.