Phase 1 breakfast recipes

BREAKFAST EGGS: MAKES 1 SERVING

  • 1 cup of mushrooms
  • 1 garlic clove, diced
  • a pinch of chicken stock
  • 1/2 cup of mung beans sprouts
  • 2 eggs, beaten with water
  • 1/2 tsp cayenne pepper

Cook mushrooms in broth over medium heat in a non stick pan. Add bean sprouts and garllic and saute briefly. Poue eggs over mushrooms and sprouts. Cook over low heat until firm. Sprinkle with cayenne pepper.

TURKEY & EGG BAKE: MAKES 4 SERVINGS

  • 220g of lean ground turkey
  • 1 cup of mushrooms
  • 1/2 cup onion, chopped
  • 1/2 cup red pepper, chopped
  • 1/4 tsp dill
  • 1/4 tsp fennel, crushed
  • 1 garlic clove, minced
  • 2 eggs, beaten
  • 1/4 cup fresh parsley, minced
  • 2 medium tomatoes, thinly sliced

Preheat oven to 180c. In a large pan cook turkey, mushrooms, onion, red pepper, dill, fennel and garlic until turkey is done. Drain off liquid and place mixture into a cake type tin. In a bowl mix the eggs and parsley and then spread over the turkey. Bake uncovered for 25-30 minutes or until the top is set. Garnish with tomato slices.

MINI OMELETTES: MAKES 1 SERVING

  • 2 eggs
  • handful of spinach
  • 1/4 cup chopped onion
  • 1/2 cup of chopped mushrooms

Pre heat oven to 180c. Mix all ingredients in a bowl. Lightly coat a muffin tray with oil. Pour the ingredients evenly in 6 of the muffin holds. Cook for around 10 minutes or until slighlty golden brown. 

POACHED EGGS WITH ASPARAGUS: MAKES 1 SERVING

  • handful of asparagus
  • 2 eggs
  • 1 tbsp of flaxseed oil
  • 2 tomatoes (optional)

Heat up a pan of hot water, when its at boiling point crack the shell and place carefully the eggs in the water. Wait a couple of minutes and then spoon them out. While eggs are cooking Coat the asparagus spears in a little olive oil. Heat up your pan on high heat. Once heated add the asparagus and cook for 1-2 minutes, turning occasionally until tender. Make a lovely display by adding in chopped tomatoes and garnish with chopped chives, and drizzle 1 tbsp of flaxseed oil on top

  • RASPBERRY SMOOTHIE: MAKES 1 SERVING
  • 1 cup of fresh or frozen raspberries (or strawberries or blueberries)
  • 1 scoop of protein powder
  • 200ml or more of water
  • 30ml unsweetened cranberry juice
  • 1 tbsp of flaxseed oil
  • 1/4 tsp of stevia (optional)

Place all ingredients in a blender and blitz