5 Junk Free Breakfast Ideas

Start your day off right with a fulfilling and warming breakfast! These are our top 5 quick, easy and nutritious breakfast ideas. Whether you're always starving when you wake up, or you're only looking for a quick bite, these recipe ideas will hit the spot. Perfect for the kids too!

5 Junk Free Breakfast Recipes:

1. 3-ingredient Banana Pancakes

These are our favourite Sunday morning pancakes. They're beyond simple to make, they take 2 minutes using our IsaBlender and they're perfect covered with real maple syrup, berries and a touch of cinnamon. 

You'll Need:

• 1 ripe banana (small or 1/2 a large)
• 1/3 oats (GF if celiac) however normal oats are find if you're gluten-free
• 1 free range egg
• 1 tbsp coconut or grapeseed oil (for cooking)

Combine all ingredients in a blender or food processor and blend until smooth. Cook for a few minutes each side in a large pan with coconut oil.

​Enjoy with maple syrup, berries, cinnamon or coconut shavings.

2. Kumura & Kale Rosti with Eggs
This is my new favourite go-to breakfast. I'm not a massive fan of egg whites, so I like to serve these with scrambled eggs so I don't notice them as much, however poached eggs are just as delicious. Serve with wilted greens (kale, spinach or silverbeet) for an extra veggie boost if desired!

This recipe was sourced from BePure: check out the original recipe here.
https://www.bepure.co.nz/blogs/news/poached-eggs-kumara-rosti-kale-recipe 

​Serves 2
​You'll Need:

• 2 medium orange kumara, peeled and grated 
• 1 tsp sea salt 
• 1-2 large kale leaves, stems removed and leaves finely chopped (or spinach/silverbeet)
• ½ red onion, finely diced
• 1 egg, lightly beaten
• 1 Tbsp butter, melted
• 1 Tbsp parsley, chopped
• 2 Tbsp Coconut Oil

1. Place kumara and salt in a bowl and mix well. Set aside for 10 minutes. Pick up handfuls of kumara and squeeze as hard as you can to remove all the excess liquid, then transfer to a clean bowl and add in the kale, onion, beaten egg, butter, parsley, salt and pepper to taste.
2. Heat 2 Tbsp of coconut oil in a frying pan over a medium-high heat. Add little handfuls of the kumara mix into the pan, flatten and cook until golden before flipping over and cooking to your liking.
3. Serve with desired sides and season with salt and pepper.

3. Isagenix Isalean Shake Smoothie Bowl

This is Morag's go-to! She loves her Rich Chocolate IsaLean shake with a fruit salad topping (usually kiwifruit, berries, pineapple, apple and grapes). The high protein content keeps you going and did we mention how easy they are to make? Great for a breakfast on the run! Pop in a sachet of greens for an added boost!
​
IsaLean Shakes come in the following flavours:

DF Rich Chocolate
DF Vanilla Chai
Strawberry Cream
Creamy French Vanilla
Creamy Dutch Chocolate
Chocolate Mint

Simply blend 2 scoops of IsaLean shake with 240 mls of water and enjoy!

4. BePure Kimchi Pancakes
These gut-loving pancakes are a perfect way to promote good gut health on a daily basis. BePure also shares they're favourite kimchi recipe here. This recipe is sourced from BePure, check out the original recipe here. 

You'll Need:

• 1 cup kimchi
• 1 egg
• 1 tsp grated ginger
• 1/2 clove grated garlic
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/2 cup buckwheat flour
• 1/2 tsp coconut oil
• Spring green onion

​
OPTIONAL TOPPINGS

• Grated beetroot
• Leafy greens
• Nuts and seeds
• Coconut yoghurt dressing: mix with 1 tsp olive oil or 1/4 tsp sesame oil
• Poached egg or protein of your choice

1. Mix kimchi and egg together, add dry ingredients, mix well.
   
2. Heat 1/2 tsp coconut oil, spoon the batter onto a hot pan and flatten.
   
3. Cook until bubbles start to form in the batter, then flip. Cook for another few minutes until golden brown.
   
4. Top with whatever you like. Some of my favourites are grated beetroot, leafy greens, nuts and seeds, coconut yoghurt dressing
   

5. Nadia Lim's Breakfast Muffins
These are great for a grab n' go breakfast, or even a snack during the day. Whether you enjoy them slightly warmed with a little dairy free butter, or straight from the container, these muffins are full of fibre and are super delicious! Recipe sourced from Nadia Lim's Good Food Cookbook.

1 cup dates, chopped
1/2 cup water
1 tsp baking soda
50g coconut oil, softened
1 cup brown sugar
1 tsp vanilla essence
1 egg, beaten
2 ripe bananas, mashed
1 cup carrot, loosely packed
1 cup walnuts (or other nuts), chopped
1 1/2 cups GF flour
1/2 cup almond meal
1 tsp baking powder
​1/2 tsp ground mixed spice

1. Preheat oven to 180c. and line a 12-hole muffin tray with paper cases. Place dates and water in a small saucepan and boil for about 5 minutes, stirring frequently to mash up the dates. Add baking soda and mix well - it will froth up a bit. 
2. Beat oil and brown sugar and vanilla until thick, light and creamy, then beat in egg. Mix in mashed banana, grated carrot, nuts and date mash. 
3. Stir flour, bran, baking powder and mixed spice together. Add to wet mixture and fold the two mixtures together with a large metal spoon, until well combined. Do not over-mix. 
4. Spoon batter into lined muffin pans. Bake for 20 minutes or until muffins spring back when lightly touched. 

Thanks for popping in to read our 5 favourite junk free breakfast choices! We hope this gives you a little inspiration for your next meal prep! Be sure to share your favourite recipes with us and let us know which recipes you're excited to try!

From our home to yours,