BREAKFAST IS CONSIDERED
an important meal because it breaks the overnight fasting period, replenishes your supply of glucose and provides other essential nutrients to keep your energy levels up throughout the day.
BREAKFAST FARMHOUSE BAKE
Serves 8
1 loaf sliced bread (crusts trimmed)
140g shaved ham
4 cups shredded cheddar cheese
½ cup chopped fresh chives
½ cup chopped fresh basil
8 large eggs
4 cups whole milk
2 tbsp wholegrain mustard
1 tbsp salt
2 tsp ground black pepper
Spray a 22cm x 27cm casserole dish with oil. Cut bread slices into three. Arrange a layer of bread in casserole dish. Top with ½ the ham, half the cheese and half the herbs. Arrange remaining bread over this. Top with remaining ham, cheese and herbs.
In mixing bowl, whisk eggs until combined. Add milk, mustard, salt and pepper and whisk until light and frothy. Pour egg mixture evenly over bread, using entire mixture. Cover with plastic wrap and refrigerate overnight.
When ready to bake preheat oven to 160 C. Bake on bottom rack for 1-1 ½ hrs until puffed and browned.Let rest for 15 minutes before cutting into squares.
The best part of this recipe is you make it the night before and then just pop it in the oven the next morning for a spectacular breakfast.
KIWI STRAWBERRY SMOOTHIE
Serves 2
12 strawberries
2 kiwi fruit
1 banana
1 tbsp honey
4 large ice cubes
Slice bananas into four. Cut tops off strawberries, peel and dice kiwi fruit. Add all ingredients to blender. Add honey then ice cubes and blend for approximately 20 seconds.
TOASTED MUESLI
2 cups rolled oats
½ cup slivered almonds
½ cup sunflower seeds
½ shredded coconut
¼ cup raisins
½ cup honey
½ cup vegetable oil
Mix together oats, almonds, sunflower seed and coconut in a bowl. Mix honey and oil together in a separate bowl. Pour onto oat mixture and stir well. Spread onto a greased baking pan. Cook on low heat (150C) for 20-30 minutes, or until browned, stirring occasionally.
Pour into another bowl and add raisins.
HEALTHY PANCAKES
Serves 6
1 cup plain wholemeal flour
1 cup buckwheat flour
4 tsp baking powder
½ tsp salt
2 tbsp brown sugar
2 cups soy milk
2 eggs, beaten
¼ cup oil
Mix dry ingredients in large bowl. Beat eggs, add oil and soy milk. Add egg mixture to flour mixture. Stir just enough to remove most lumps.
Pour a large spoonful per pancake onto greased pan or griddle. Cook until pancakes get bubbles on top and edges slightly brown. Approximately 2-3 minutes, flip and repeat on other side.
Serve with fresh fruit and plain yoghurt.
words sally trude photos kate johns