Healthy and easy breakfast ideas are among the most frequent requests I get and this apple + coconut bircher muesli is a delicious and easy take on a healthy and quick breakfast option that doesn’t require too much effort. One of the reasons I love this recipe is that it is so convenient to make ahead and have ready for the morning… Once the base has soaked overnight, all you need to do is add yogurt, grated apple and your favourite toppings – throw it in a jar and you have a healthy and filling breakfast that is easy to bring on the go. You can also easily flavour it to suit the different seasons – top with berries and lemon zest in the summer, and warming spices like cinnamon, nutmeg and raisins for the colder months.
Nutritionally this bircher recipe is rich in beneficial fibre, and a breakfast high in fibre is so good for you as it helps keep you full throughout the entire morning, keeping your blood sugar levels stable and preventing you from getting too hungry before lunch time (…which then can make it harder to make a healthy choice for lunch – and also makes you more likely to overeat!). The fibre in the oats also help promote healthy cholesterol levels as they contain a particular type of soluble fibre called beta-glucan, which acts like a sponge in the small intestine, binding to cholesterol so it can’t be reabsorbed and instead passes as waste.
This bircher muesli is also rich in prebiotics and therefore great for your gut flora and overall digestive function. It is also a good source of magnesium, plant-based protein and antioxidants, making it a true virtue for healthy morning meals. I love making a large batch of this and serve it up in smaller jars for brunch topped with colourful fruits to make it look extra festive. I hope you enjoy!
This festive Chia pudding parfait is perfect for breakfast, brunch and even as a healthy dessert. You can easily play around with the toppings and get creative decorating them with different fruits & nuts.
Known for their health benefits, chia seeds are rich in essential fatty acids (especially omega 3’s), high in natural plant fibre, and a good source of plant protein and minerals, such as calcium, phosphorus and manganese. They’re absolutely amazing for the digestive system, help boost energy levels, stabilise blood sugar levels, all while also nourishing our beauty bits – our hair, skin & nails.
If you’re not a fan of straight up chia pudding, I dare you to try this version which calls for a little added yogurt. Adding the yogurt completely changes the texture of chia pudding, making it creamier and less gooey in consistency. If you’re dairy free, coconut yogurt is a great alternative. It is naturally sweetened with a raspberry compote, which is a simple mix of raspberries, freshly squeezed orange juice, and more chia seeds, which helps it thicken up nicely, giving it a nice thick consistency.
4-6 tbsp Greek or coconut yogurt (or more if you prefer)
4 cups frozen raspberries
1 tsp vanilla extract
splash orange juice (or water)
2 tbsp chia seeds
Strawberries & blueberries
Place raspberries, orange juice (or water), vanilla, in a pan and bring to a gentle boil.
Reduce to medium and let it simmer for 20-25 minutes, allowing some of the liquid to evaporate
Remove from heat and transfer to a glass bowl or jar. Add chia seeds and stir gently until mixture starts to thicken up. Leave to cool in the fridge for 10-15 mins.
In a bowl combine chia seeds, sweetener of your choice, and plant milk. Stir with a spoon until the mixture starts to thicken up. Leave for 20-25 mins (or overnight) until it thickens up to a pudding-like consistency.
Once set, pour the chia pudding into small glasses, layer with yogurt and raspberry sauce, and top with berries, nuts and coconut before serving. Keep well in the fridge for 2 days.
This is a great staple vegetarian meal to have handy in your fridge, and it is so versatile, tasty and a great dish to make ahead of time for a quick lunch or dinner! I like to serve it warm with a side of soba noodles + leafy greens, and then use it cold the next day as a salad topping or a filling stuffed in roasted sweet potatoes and served with a guacamole or creamy hummus dip (this lentil + hemp protein hummus is also one of my faves!).
I love how quickly it comes together, and how balanced it is; perfect balance of light, but hearty. Fresh, yet comforting. Perfect for the fall season ahead. And if you prefer, you can easily swap the chickpeas for lentils.