It should be pretty clear by now that I love a fritter. They’re such a great way to use leftover veg plus as a replacement for toast at breakfast fritters mean squeezing another couple of serves of veg into your day. I’ve been playing around with these for a while now to get the texture and flavour right (and the all important structural integrity). And I clocked it last weekend. These broccoli fritters are quickly becoming a new favourite.
This is a killer breakfast that combines so many of my favourite things. Waffles? Tick. Nacho style layering? Tick. Zucchini fritters? Tick. Plus they’re topped with a herby yoghurt sauce, fried eggs and avocado. It doesn’t get much yummier. These waffle breakfast nachos are a fun way to serve breakfast to a group of people, we don’t eat share food at breakfast often enough, I say.
Going out for brunch is great, but making it at home is better (sometimes). Primarily because you don’t have to get dressed. And if you’re feeling super indulgent you can just go right back to bed after. What could be better? Okay, someone else in your house hold making these. Email them the list. Go on, ain’t got no time to be subtle.
Vegemite on toast is delicious it’s true, as is peanut butter, but having the same thing all the time can get seriously boring. Here’s some nutrient dense, refined sugar free ways to start your morning with a bang. And I promise it’s not just avocado toast 7 ways 😉
This is a surprisingly easy breakfast or lunch as scrambled eggs take no time at all to prep. It’s also fresh and tasty and has protein, omega 3’s, vegetables and fruit in it – a super well rounded meal!
An easy to make ahead recipe for those mornings when you’re going to have to eat on the go. These muffins are full of protein, fibre and antioxidants thanks to the key ingredients, making them a great start to your day.
I found a bag of persimmons at my local market for $2 last week. They were in varying stages of ripeness and all nice and little. So I thought, screw you fructose I’m buying these. And I am so glad I did, because it turns out I can still totally tolerate a little persimmon, they were so sweet and delicious and made for the tastiest non-chocolate smoothie bowl I’ve had in a while.