Although eggs may be the healthiest breakfast option, you can certainly over do them. In fact, some people don’t eat them at all. You may be vegan, follow an anti-inflammatory diet or, let’s face it, just feel like pancakes. If you’re the one of the first two, check out the egg-free breakfast hash below. If you’re the latter, here are three delicious and nutritious breakfast recipes, courtesy of The Real Food Athlete cookbook by Steph Lowe, for those times when you’re all yolked out.
3 eggs, free range
A dash of unsweetened coconut or almond milk
1-2 tablespoons coconut flour, sifted
1 teaspoon raw cacao
1 handful berries
1 sprinkle coconut flakes
1 teaspoon Pure Harvest organic rice malt syrup
½ cup pumpkin, chopped
30g grass-fed butter
1 rasher pasture-raised free range bacon, finely diced*
100g pasture-raised free range chorizo, finely diced*
½ zucchini, finely diced
½ cup broccoli, floretted small
1 cup spinach
½ avocado, diced
* I use Gamze Smokehouse.
Serves 4 – 6
1⁄2 bunch broccolini
5 eggs, free range
1⁄4 cup cold-pressed extra virgin coconut
1 cup almond or macadamia nut flour
Sea salt and pepper, to taste
Steph Lowe is a sports nutritionist, triathlete, and cashew butter addict. She is also the founder of The Natural Nutritionist, a hub for celebrating the importance of real food. Steph specialises in metabolic efficiency and high performance fat loss. Along with self-publishing her first book, The Real Food Athlete, Steph is also the resident nutritionist alongside Sam Wood at The Woodshed in Melbourne, Australia, and is the creator of five eBooks available on her website.