Breakfast Bowl Recipe
BREAKFAST BOWL RECIPE
23 / AUGUST / 2023
SHEREE'S HEALTH DIARIES
GF | DF | RSF | Paleo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 1 serving
This simple and easy recipe is perfect for breakfast and also ensures you get your protein hit to start the day right!
INGREDIENTS
- 2 eggs
- ½ cup cooked quinoa
- 3 strips of bacon (optional - if you don’t have it, ensure you increase to 3 eggs)
- ⅓ avocado
- 2 stalks of kale stem removed
- 1 tbsp. sunflower seeds
- 1 tsp. olive oil
- 3 spears of asparagus, trimmed
- 1 lemon wedge
- salt and pepper to taste
*Optional: add homemade aioli for extra taste.
METHOD
- Rinse the quinoa and drain well before adding it to a pot or rice cooker: 2 parts water to 1 part quinoa. Cover and simmer for 20 minutes on medium heat or until the water is absorbed and the quinoa is cooked.
- Cook the eggs however you prefer, my suggestion for this bowl is to poach them (click here for how to poach eggs)
- Once eggs are done, add kale, sunflower seeds and asparagus to a frying pan on medium heat and drizzle with olive oil and season with salt and pepper. Saute and simmer until the kale is tender and asparagus is softened slightly, around 3 - 5 minutes.
- Add the kale, sunflower seeds, asparagus, and avocado to a bowl along with the quinoa, bacon and squeeze the lemon over the bowl.
- Serve with a tbsp. of homemade aioli if desired.
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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BREAKFAST BOWL RECIPE 23 / AUGUST / 2023 SHEREE’S HEALTH DIARIES GF | DF | RSF | Paleo Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yields: 1 serving This simple and easy recipe is perfect for breakfast and also ensures you get your protein hit to start the day right! INGREDIENTS – 2 eggs – ½ cup cooked quinoa – 3 strips of bacon (optional – if you don’t have it, ensure you increase to 3 eggs) – ⅓ avocado – 2 stalks of kale stem removed – 1 tbsp. sunflower seeds – 1 tsp. …
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Chocolate Protein Pancake Recipe
CHOCOLATE PROTEIN PANCAKE RECIPE
20 / APRIL / 2022
SHEREE'S HEALTH DIARIES
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 1 servings
Breakfast can be such a bore!! And whilst we can be creatures of habit, especially when it comes to our morning meal, sometimes it is great to mix it up!
Unfortunately, pancakes aren’t normally the healthiest go-to, and tend to leave you feeling hungry with a sugar crash an hour or so later! This is where my protein pancakes come to the rescue!
This is one of my favourites to enjoy on the weekend when I have a bit more time! I hope you like them! Get creative with the toppings too!
INGREDIENTS
- 1 scoop chocolate plant protein powder
- 1/3 cup sugar free chocolate chips
- 1 egg
- 1 banana
- 1 tsp. cacao powder
- Water as needed (just a dash)
Toppings: 2 tbsp. unsweetened Greek or coconut yoghurt + ½ cup berries
METHOD
- Blend all ingredients together in blender
- Heat fry pan up to medium heat and lightly spray with olive or coconut oil
- Pour mixture into pan
- Wait for it to bubble then flip
- Leave for about 5 seconds then remove and add the next serving.
- Serve with berries + 2 tbsp. unsweetened Greek yoghurt or coconut yoghurt
** Number of pancakes made varies depending on the size of the pancakes.
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Buckwheat Protein Porridge Recipe
BUCKWHEAT PROTEIN PORRIDGE RECIPE
31 / MARCH / 2021
SHEREE'S HEALTH DIARIES
Buckwheat is such an under utilised food, that I thought it was about time to get creative! And as I have been trying to live more and more in sync with my cycle, including eating foods that serve me at the different stages, I thought why not play around with a new breakfast recipe!
As a coeliac, oats just don’t quite do it for me… in fact, they kinda disagree with me, and as I know a lot of people struggle with gluten and oats are one of those hit and miss foods for a lot of people, I thought I would try out a different kind of porridge.
This is simple, delicious and will help keep you fuller for longer as the aim is to help stabilise your blood sugar levels!
ABOUT BUCKWHEAT
Buckwheat is also a whole grain meaning that is a good source of fibre and B vitamins (fantastic for your gut and hormones), not to mention it packs a bit of a protein punch just on it’s own.
However, if you know how I work, you will know that it’s always a good idea to add an extra hit of protein, especially to your breakfast to start your day off well-balanced!
I used the @mitchells.nz Bone Broth Protein Powder in this recipe which was actually amazing! I loved it, and ended up tasting like I had mixed a little bit of maple syrup through, so I will definitely be making this again!
Not to mention it is gluten free, dairy free and sugar free! Give it a try and let me know what you think! Be sure to tag your recreations of my recipes @strengthen.heal.nourish
BUCKWHEAT PROTEIN PORRIDGE RECIPE (serves 1 - 2)
Ingredients:
½ cup buckwheat groats
¾ cup cold water
⅓ cup unsweetened almond milk
1 tbsp. chia seeds
2 serves of Mitchell’s Bone Broth Protein Powder
1 cup of blackberries (per serve)
Optional other toppings: 1 tbsp. coconut yoghurt, almond butter, cinnamon or other kinds of berries.
Method:
1. Put the buckwheat and chia in a jar with the water and soak overnight
2. Before you cook the porridge, drain the excess water, then empty into a pot.
3. Heat the porridge on the stove on a medium heat, add in the almond milk (or other milk alternative) and protein powder. You can add the berries here if you like, I prefer to add mine on the top.
4. Stir for around 3 - 5 minutes or until warm, and thickened.
5. Remove from the pot and add toppings to serve.
Note: I personally found that this was enough for two servings so I cooked it in one batch and then reheated the other half the second day, but listen to your body and how much you are hungry and need to fuel you!
Enjoy,
Sheree xo
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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