Week One Recipes (Breakfast)

Oat pancakes with yogurt and fruit (peanut butter) 2 Servings – 4 pancakes. 512.50 kcal per serving



porridge oats 120g
Milk 95ml
2 medium bananas
Blueberries 30g
Yogurt 50g
Peanut butter (optional)


Put all ingredients in a blender along with a pinch of baking powder and a drop of vanilla extract. Blend till a pancake mix forms if your mix is to solid add a touch of water till smooth.
Heat frying pan with a drop of oil and pour mixture, you will have enough to make 4 pancakes around 5 inches diameter each.
Serve with a spoon of yogurt ( 50g) and about 30g of blueberries, add a small amount of peanut butter (optional) for extra taste.
432.50 kcal without peanut butter.

Over night Porriage oats with blueberries – 348 kcal


  • ¼ tsp ground cinnamon
  • 50g rolled porridge oats
  • 2 tbsp natural yogurt
  • 40g blue berries
  • drizzle of honey
  • ½ tbsp nut butter 


  • STEP 1

    The night before serving, stir the cinnamon and 100ml water (or milk) into your oats with a pinch of salt.

  • STEP 2

    The next day, loosen with a little more water (or milk) if needed. Top with the yogurt, berries, a drizzle of honey and the nut butter.

Poached egg on Sourdough toast



2 eggs 150kcal
1 slice sourdough bread toasted 134kcal


The easiest way to make poached eggs, no matter what anybody says is:
1 boil the kettle
2 from the kettle pour about 3 cm in a medium sized pan and place on high heat.
3 when the water is really bubbling turn off the heat, as soon as the water is smooth pour in your egg from a ramakin or small cup and leave for
3 ½ minutes.
4 Remove egg from water with a large spoon with holes in to let the water drain away
Season with salt and pepper

Scrambled egg on sourdough toast


1 slice of sourdough toast 134kcal
2 eggs 150kcal
Total 284 kcal


Avocado on Sourdough Toast


Half Avocado
1 Slice sourdough toast


Halve and avocado and crush with a fork
Toast the sourdough to your liking

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