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.

1. ¼ cup partially cooked frozen greens, such as grated zucchini and broccoli bits.
2. 2 eggs.
3. 1 tablespoon frozen peas.
4. 1 tablespoon cheddar cheese.
5. Sea salt and cracked black pepper, to season.

Method.

1. Add greens and peas to a small bowl and microwave on high for 30 seconds.
2. Remove the bowl from the microwave and add in eggs, cheese, pepper and salt, whisking with a fork to combine.
3. 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.

1. Preheat oven to 180°C.
2. Grease six holes of a muffin tray with coconut oil.  
3. Line muffin holes with a kale leaf. You may need to curve and bend them so they fit. 
4. Crack an egg into each cup. Season with salt and pepper and sprinkle over Parmesan.  
5. Place muffin tray in the oven and cook eggs for 15 minutes
6. Remove the tray from the oven and set aside to cool before removing the cupcakes from the tin.
7. 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.

1. Preheat oven to 180°C.
2. Grease a 20 by 25cm baking dish with butter.
3. Add oats, baking powder, spices and salt to a large mixing bowl. Toss to combine.
4. Add in banana, milk, eggs and puree, and stir until you form a smooth batter.
5. Scoop it into the prepared baking dish.
6. Sprinkle the pecans and almonds evenly over the top, drizzle the butter and sprinkle some cinnamon on.
7. Place it in the over and bake for 25 minutes.
8. 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.