What you need:

• 2 cups (60g) spinach packed 
• 2 slices of wholegrain bread 
• 4 sundried tomatoes rehydrated
• 2 eggs
• 3 tsp. pesto
• salt and pepper

 

What you need to do:

Rehydrate sun-dried tomatoes by covering them with hot water and letting them stand on the counter for 5 minutes.

Add the spinach and 1 teaspoon of water to a small saucepan and cover with a lid. Allow the spinach to steam on medium-low heat for 3 minutes. Stir and once the spinach has wilted, remove from the heat.

While the spinach is cooking, spray a frying pan with a little oil. Place the pan over a medium heat. Crack the two eggs into the pan and lightly season with salt and pepper. For a runny yolk, cook the eggs for 2-3 minutes, and for a firm set yolk, flip the egg and cook for another minute.

Meanwhile, toast the bread in the toaster.

To assemble, chop the sundried tomatoes and spinach. Spread 1 ½ teaspoon of pesto on each slice of toast, top with the wilted spinach and sundried tomatoes, and lastly place an egg on each.

Tip: To reduce carbs further, replace the bread with sliced pieces of sweet potatoes and toast them in the toaster. 

What you need:

• ½ cup (125g) sweet potato puree, or can sub with pumpkin puree
• 2 eggs
• 1 cup (240ml) milk
• 1 tbsp. maple syrup
• 1 cup + 3 tbsp. (250g) whole wheat flour 
• 2 cups (500g) frozen peaches 
• ¼ tsp. ground ginger
• ½ tsp. ground cinnamon
• ¼ tsp. ground allspice
• 1  tsp. baking soda
• ½ tsp. baking powder
• ⅛ tsp. salt
• 1 tsp. maple syrup

 

What you need to do:

Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl. 

In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt). 

Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil.

Mix the dry and wet ingredients together to form a smooth batter. 

Pour the pancake batter into the frying pan, allowing approximately under ¼ cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.

 
While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over a medium heat until the peaches are heated through. 

Serve the pancakes topped with the peaches and a little maple syrup.

Tip:

-For added protein substitute 3 tablespoon of extra whole wheat flour for a protein powder of your choice. 

-If making for a single serving freeze the pancakes and only heat ½ a cup of peaches. Frozen pancakes can be warmed up in the toaster. 

What you need:

• 1 ¼ cups (150g) whole-wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½ tsp. salt
• 2 ripe bananas, mashed
• ½ cup (120ml) Greek yogurt
• 1 large egg
• ½ cup (110g) coconut sugar
• ¼ cup (60ml) coconut oil, melted
• ¼ cup (60ml) honey

 

What you need to do:

Heat the oven to 375°F (190°C). Line a 12-cup standard sized muffin tin with paper liners.

 

In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, mix the bananas, yogurt, egg, coconut sugar, coconut oil and honey until just well combined.

 

Fold the wet ingredients into the dry and gently stir until smooth. Divide the batter evenly among the muffin cups. 

 

Place the tray into the oven and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.

 

Remove the tray from the oven and allow to cool in the tin for 5 minutes. Then remove the muffins, from the tin and place on a wire cooling rack and cool completely or serve warm.

 

Tip:

Keep at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.