Chia breakfast

Do you fancy a guilt-free pudding for breakfast? Chia seeds are what you are looking for.
These tiny black seeds have the ability to turn any liquid into a luscious, custard-like pudding.
As well as the transformative power of chia seeds, they are also high in fiber (this is great news for digestive health) and antioxidants.
Vegan? Chia seeds are a good vegan source of calcium, magnesium and Omega 3s.

For a grab and go breakfast, prepare them the day before. They keep well in the fridge for a couple of days.

Ingredients for 1:
1/4 cup chia seeds
1 cup of unsweetened almond milk
2 teaspoons of honey
1 small banana to top
a handful of blueberries to top

Method:
Put the chia seeds, honey and almond milk into a bowl. Stir until it is well combined.
Leave to stand for 15 minutes.
After the 15 minutes, you should come back to chia pudding. If the consistency is too thick, just add some more almond milk & stir again.
Top with banana and blueberries before devouring it.

A pineapple smoothie for better digestion

Pineapple has long been used as digestive aid in folk remedies.
Whilst some folk remedies are questionable, it turns out they were right in this case.
Pineapples are a great source of the enzyme bromelain which helps to break down proteins. This is great news if you have overindulged on meat this weekend.

For this smoothie, I have combined pineapple & lemon since both may boost digestion.
Why should you be bothered about better digestion? Well, you have no other way of absorbing nutrients from food so getting this part right is crucial.

Ingredients for 2:
1/2 small pineapple, skin removed, cubed
1 lemon, peeled
2 dates
a cup of greens (I used spinach)
1 cup of almond milk (or a handful of almonds and a cup of water) 
3 ice cubes

Blend until smooth.
Pour into awesome glasses.
Enjoy.

Tropical porridge

Is there anything better than a warming bowl of porridge on a cold morning?
This version uses coconut, cinnamon and mango to add tropical flavours.

Ingredients:
1/2 cup oats
1/4 cup dessicated coconut
handful of almonds
1/2 teaspoon cinnamon
Honey or maple syrup to your taste
1.5 cups of milk of your choice (I used organic dairy)
1/2 mango, cut into chunks

Method:
Put the oats, coconut, almonds, cinnamon and milk in a small pan. 
Cook on a low medium heat until it reaches the desired consistency.
Take it off the heat, stir through the honey or maple syrup and top with the mango.

Pancake-ing the gluten free way

Pancake day is here again!!

I'd like to say that this is the only day of the year when I eat pancakes, but truth be told, I love them. Done correctly they make a delicious, balanced breakfast.
By correctly, I mean no refined flour or sugar, because you just wouldn't want to start your day that way. Both of these ingredients spike blood sugar levels leading to hunger and rage a couple of hours later.
So, If you want to remain a nice person then try my "healthy" alternatives this pancake day. It may even taste better than the pancakes you are used to.

Mega blueberry pancakes:
Makes 3 thick American style pancakes.

Ingredients:
50g gluten free oats
30g coconut flour (available in most supermarkets)
100ml milk of your choice
2 free range eggs
Handful of frozen blueberries
Coconut oil for frying

Method:
Whizz the oats in a blender or coffee grinder to make oat flour.
Heat some coconut oil in a frying pan on a medium heat.
Add the eggs & milk to bowl and whisk. Add the rest of the ingredients, apart from the blueberries and mix well. Stir through the frozen blueberries.
Add a ladle-full of the pancake mix to the hot oil. Flip when the edges are starting to set.
Repeat & eat.
 

Carrot & raisin pancakes
Makes 3 thick American style pancakes.

Ingredients:
50g gluten free oats
30g coconut flour (available in most supermarkets)
100ml milk of your choice
2 free range eggs
1 small carrot, grated
Handful of raisins
Coconut oil for frying

Method:
Whizz the oats in a blender or coffee grinder to make oat flour.
Heat some coconut oil in a frying pan on a medium heat.
Add the eggs & milk to bowl and whisk. Add the rest of the ingredients, apart from the carrots and raisins and mix well. Stir through the carrots and raisins.
Add a ladle-full of the pancake mix to the hot oil. Flip when the edges are starting to set.
Repeat & eat.
Serve with a small amount of honey or maple syrup and a generous dollop of greek yoghurt.