It’s one of those days – you missed your alarm, can’t find any clean clothes and breakfast is the last thing on your mind. But, when that 3 o’clock slump hits – usually a result of blood sugar chaos – you promise it won’t happen again. Spoiler alert: it happens again.
The serial brekkie skipper.
When our lives get hectic, brekkie is the first thing to go. But the research is in; consuming a nutritious, balanced meal in the morning helps stabilise your blood sugar levels throughout the day. It may also play a role in cutting cravings and that constant urge to snack many of us can relate to.
These sugar-free recipes offer the solution – they can be prepared the night before, giving you one less thing to worry about on a Monday morning. They come straight from the classic I Quit Sugar eBook, Healthy Breakfast Cookbook.
Our Go-To breakfast.
Serves 1.
Ingredients.
- ¼ cup partially cooked frozen greens, such as grated zucchini and broccoli bits.
- 2 eggs.
- 1 tablespoon frozen peas.
- 1 tablespoon cheddar cheese.
- Sea salt and cracked black pepper, to season.
Method.
- Add greens and peas to a small bowl and microwave on high for 30 seconds.
- Remove the bowl from the microwave and add in eggs, cheese, pepper and salt, whisking with a fork to combine.
- Place back in microwave and cook for a further 1 minute and 30 seconds.
Parmesan Kale Cupcakes.
Serves 6.
Ingredients.
- Coconut oil, for greasing.
- 3 curly kale leaves, stems removed.
- 6 eggs.
- Sea salt and sea salt and freshly ground black pepper, to season.
- 20g (1/4 cup) Parmesan cheese, finely grated.
Method.
- Preheat oven to 180°C.
- Grease six holes of a muffin tray with coconut oil.
- Line muffin holes with a kale leaf. You may need to curve and bend them so they fit.
- Crack an egg into each cup. Season with salt and pepper and sprinkle over Parmesan.
- Place muffin tray in the oven and cook eggs for 15 minutes
- Remove the tray from the oven and set aside to cool before removing the cupcakes from the tin.
- Store these cupcakes in a container in the fridge, they’ll keep for up to 5 days.
Pumpkin Pie Breakfast Cake.
Serves 6.
Ingredients.
- 2 ½ cups of rolled oats.
- 1 teaspoon baking powder.
- ½ teaspoon allspice.
- 2 teaspoons cinnamon.
- 1 teaspoon ginger
- ¼ teaspoon ground nutmeg.
- 1 teaspoon vanilla extract.
- Pinch of sea salt.
- 1 banana, mashed.
- 400 ml tin of coconut milk.
- 2 eggs.
- ½ cup pumpkin or sweet potato puree.
- ¼ cup of full-fat natural yoghurt, to serve.
- Topping: 1 cup pecans, roughly chopped.
- ½ cup almonds, roughly chopped.
- 25g butter, melted.
- ¼ teaspoon cinnamon.
Method.
- Preheat oven to 180°C.
- Grease a 20 by 25cm baking dish with butter.
- Add oats, baking powder, spices and salt to a large mixing bowl. Toss to combine.
- Add in banana, milk, eggs and puree, and stir until you form a smooth batter.
- Scoop it into the prepared baking dish.
- Sprinkle the pecans and almonds evenly over the top, drizzle the butter and sprinkle some cinnamon on.
- Place it in the over and bake for 25 minutes.
- Allow it to cool. Serve with yoghurt.
For more sugar-free recipes, pick up a copy of our Healthy Breakfast Cookbook HERE, for countless recipes with nutritious, flavoursome and delicious meals – without the sugar crash.
