Banana and Yogurt Breakfast Muffins

Banana and Yogurt Breakfast Muffins

Ingredients (Makes 12): 1 ¼ cups (150g) gluten free flour blend1 tsp. baking powder1 tsp. baking soda1 tsp. ground cinnamon½ tsp. salt2 ripe bananas, mashed½ cup (120ml) Greek yogurt (or vegan yogurt of choice)1 large egg½ cup (110g) coconut sugar¼ cup (60ml) coconut...
Baked Egg Pots

Baked Egg Pots

Ingredients (Serves 2): 3 cups (90g) baby spinach3 tomatoes, chopped2 tsp. smoked paprika4 eggssalt and pepper Directions: 1. Preheat the oven to 360°F (180°C). 2. Heat a dry non-stick frying pan on the stove over a medium heat and let the spinach shrink, add a splash...
Avocado and Egg Paste

Avocado and Egg Paste

Ingredients (Serves 2): 3 boiled eggs1 small garlic clove, minced1 ripe avocado1 tsp. lemon juice1 tsp. olive oil3 tbsp. cilantro leaves, chopped Directions: 1. Boil the eggs (put in warm water and cook 5 and a half minutes after the water has boiled, then pour cold...
Cottage Cheese Protein Pancakes

Cottage Cheese Protein Pancakes

Ingredients (Serves 4): 1 heaped cup (250g) cottage cheese or a dairy-free substitute3 eggs1 tsp. of vanilla extract1 tbsp. of coconut sugar3 heaped tbsp. flour (regular or gluten-free) Directions 1. Place the cottage cheese into a bowl, add egg yolks (keep the whites...
Omelet With Cottage Cheese and Basil

Omelet With Cottage Cheese and Basil

Ingredients (Serves 4): 6 large eggs4 tbsp water1 tbsp oil or water1 bunch fresh basil7/8 cup (200g) cottage cheese or dairy-free substitute 12 cherry tomatoes Directions: 1. Beat the eggs with the water and season with salt and pepper. 2. Heat ¼ oil in a frying pan...