Nutritionist, Rebecca Gawthorne, is of the opinion that breakfast is not only the most important meal of the day but also the most delicious. She shared her three favourite breakfast bowl recipes with us and they’re a sinch to make. Each one is overflowing with nutrients, a big serve of fibre and good fats . So crack out your blender and dig in!

Tropical Summer Breakfast Bowl

Ingredients:
1 very ripe bananas (i.e. black spots)
1 mango
2 passionfruits
3 tbs milk of choice (I used soy)
1 tbs desiccated coconut
1 tbs LSA mix (linseed, sunflower seeds & almonds ground into a powder)

Method:

  1. Peel & slice the mangos & bananas. Place into a plastic container & freeze overnight.
  2. Once frozen, remove & place in blender with milk & LSA. Blend on high speed until thick & creamy.
  3. Place into a bowl & top with passionfruit pulp & sprinkle with coconut. Enjoy.

oats bec

Vanilla Coconut Porridge with Dates, Pecans & Cinnamon

Ingredients:
1 cup of oats
1 cup milk of choice (I used soy milk)
1 cup of water
1 cup Medjool dates, chopped & deseeded
1/4 cup pecans
1/3 cup desiccated coconut
2 tsp vanilla extract
1 tsp cinnamon

Method:

  1. Bring oats to the boil in 1 cup of water. Once oats begin to thicken, slowly stir in milk & continue to cook.
  2. Add chopped dates & continue to cook until a creamy consistency develops.
  3. Remove from heat & stir in coconut, vanilla, cinnamon & pecans.
  4. Enjoy

 

smoothiebec

Green Goddess Superfood Bowl

Ingredients:
1 cup baby spinach, washed
1 very ripe banana
1/4 cup frozen pineapple
1 kiwi fruit, sliced
1 tbs desiccated coconut
1 tbs chia seeds
1 tsp honey or sweetener of choice
Half a frozen banana, chopped (for topping)

Method:

  1. Peel & slice the banana. Place into a plastic container & freeze overnight.
  2. Once frozen, remover & place in blender with remaining ingredients except kiwi fruit and coconut.
  3. Blend on high speed until thick & creamy.
  4. Place into a bowl & top with frozen banana, sliced kiwi fruit and coconut. Enjoy.