Hands up for those of you who struggle to find time to make and eat a healthy breakfast? I get it, you choose an extra 10 minutes of sleep in a warm and cozy bed and suddenly you’re running late and have to throw healthy habits to the wind. Sorry to bust your bubble ladies but no bride of mine is picking up a pastry and coffee on the way to work simply because she wants a few more zzz’s.

Before you get mad and think that I am going all ‘Jillian Michaels’ on your morning routine, let me tell you that you can have that extra ten minutes of sleep and still have time to eat a delicious and healthy breakfast.

I see I caught your attention…

In today’s video I walk you through my own Sunday afternoon routine. This is when I prepare 6 days worth of breakfast in 20 minutes or less and once you watch the video you will see how easy it is to do.

You will be singing my granola praises come Monday, but I’d love to hear from you now in the comments below. Tell me if this tutorial was helpful for you and would you like to see more like it in the future.

With snoozes and smoothies,

Jennifer Dene xx

Recipe – Protein Oats

Get the recipe here (and double quantities)

To assemble in the morning:

Serve cold with almond/rice/regular milk or heat in microwave.

Recipe – Summer Green Smoothie

Ingredients per bag:

• 1/2 small pear
• 1 kiwifruit
• 1/4 small avocado
• large handful greens (such as spinach, baby kale or lettuce)
• 2 tablespoons hemp protein powder (or protein of your choice)

Chop ingredients and store in a quart Ziploc bag in the freezer.

To assemble in the morning:

Add 1 cup of water, coconut water or almond/rice/regular milk to the bottom of the blender. Note: it’s important that you add the liquid around the blades before adding the frozen ingredients.

Empty bag of ingredients into blender and blend to combine. Add more liquid if needed. Tip: if it is too thick to blend leave the bag out of the freezer for 5 minutes prior to making. 

Recipe – Gourmet Eggs on Toast

Makes Two Serves:

• 2 slices gluten free rice/millet bread or regular wholegrain bread
• 1/2 avocado, cut in half again
• 2 hardboiled eggs, peeled
• 2 lime wedges
• Red pepper flakes (chilli flakes), salt, pepper to serve (optional)

Cover the eggs in cold water in a saucepan with a lid and bring to the boil. Immediately turn off heat and leave eggs, covered, for 6 minutes. Remove eggs and place in a bowl of cold water to stop cooking process.

Meanwhile, peel the avocado and divide into two portions (1/4 avocado per serve). Place in a tupperware container.

When eggs are cooled peel shell and halve eggs. Add to tupperware container.

Quarter lime and add to tupperware container.

To assemble in the morning:

Toast one slice of bread. Spread avocado by pressing it onto toast with the back of a fork. Add fresh lime, salt & red pepper flakes (chilli flakes) if using. Top with one egg.

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