Small Steps Living

#1 Breakfast Recipes

Lisa’s Basic Bircher Muesli

This came about as a complete experiment – but it worked!

Watch the ‘How-To’ here.

Or just put all the ingredients below into a container and in the fridge overnight! Too easy.

Not sure why I thought that Bircher was going to be too hard for me. Think it’s because I always saw complicated ingredients lists.

This one is super basic and you can pimp it any way you like!

Print Recipe
 Lisa’s Basic Bircher Muesli
Course Breakfast
Servings
Ingredients
  • 1 1/2 cups oats
  • 1/2 cup dessicated coconut
  • 1 level tsp cinnamon
  • 1 apple grated
  • small squeeze of lemon juice or a few drops of apple cider vinegar
  • 2 cups milk (dairy or dairy free) + more if not completely covered with liquid
Course Breakfast
Servings
Ingredients
  • 1 1/2 cups oats
  • 1/2 cup dessicated coconut
  • 1 level tsp cinnamon
  • 1 apple grated
  • small squeeze of lemon juice or a few drops of apple cider vinegar
  • 2 cups milk (dairy or dairy free) + more if not completely covered with liquid
Instructions
  1. Put all ingredients in a container and stir until well combined
  2. Cover and place in the fridge overnight
  3. In the morning add your choice of toppings - nuts, seeds, berries, fruit - and extra milk if required
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#1 Breakfast #2 Lunch Recipes

Baked Eggs

So I’ve pretty much created the simplest baked eggs in the world and my husband agrees it tastes totally cafe worthy – not kidding.

Print Recipe
 Baked Eggs
Baked-eggs_600x600
Course Breakfast
Servings
Ingredients
  • 1 tbls olive oil
  • 1/2 onion diced
  • 2 garlic cloves sliced
  • 3 pieces of good-quality bacon diced
  • 1 tin diced tomatoes
  • 1 cup passata tomato puree
  • 1 heaped tsp Italian herbs
  • 1 tsp apple cider vinegar ACV
  • 1 tsp rapadura sugar (brown sugar if you don’t have it)
  • 1/2 tsp Good quality salt
  • 4 eggs
  • Avocado and feta (optional)
Course Breakfast
Servings
Ingredients
  • 1 tbls olive oil
  • 1/2 onion diced
  • 2 garlic cloves sliced
  • 3 pieces of good-quality bacon diced
  • 1 tin diced tomatoes
  • 1 cup passata tomato puree
  • 1 heaped tsp Italian herbs
  • 1 tsp apple cider vinegar ACV
  • 1 tsp rapadura sugar (brown sugar if you don’t have it)
  • 1/2 tsp Good quality salt
  • 4 eggs
  • Avocado and feta (optional)
Baked-eggs_600x600
Instructions
  1. Preheat oven to 180 degrees.
  2. Warm olive oil in a pan over moderate heat. Add onion, garlic and bacon and cook gently (don’t burn the garlic!)
  3. Once cooked add tomatoes and passata. Get it bubbling away and then add salt, sugar, herbs and ACV.
  4. Let it reduce slightly (maybe four-five minutes on the stove) then transfer to an oven proof dish – I used a square ceramic dish.
  5. Make little holes for the eggs, drop them in and pop in the oven for around 10-15 minutes or until the eggs are cooked to your liking.
  6. Add avocado and feta over the top if you like – you could add anything! Leftover chicken and haloumi would be amazing. Serve it on a bed of baby spinach and a side of crusty sourdough. Options are endless… Change herbs to change the flavour.
Recipe Notes

Enjoy, and post your favourite variations in the comments below…

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#1 Breakfast #4 Snacks and Dessert Recipes

Healthy and Moist Banana Oat Muffins

I woke up early this morning. Before everyone else. It was nice to get up in the peace and quiet and move around on my own.

But of course, that didn’t last long. My three-year-old was up about 15 minutes later and sat on the bench and helped me make some muffins. These muffins turned out great and so I thought I’d share the recipe. If the kids hadn’t eaten porridge before they were out of the oven I would have given it to them for breakfast (it’s what I had!)

Print Recipe
 Healthy and Moist Banana Oat Muffins
Banana Oat Muffins
Course Breakfast, Snacks and Desserts
Servings
Ingredients
  • 2 cups wholemeal spelt flour
  • 1 cup oats
  • 1/2 cup rapadura sugar
  • 1/2 tsp bicarb soda
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 eggs
  • 3/4 cup of full-fat natural yoghurt
  • 1 tsp vanilla bean paste
  • 1/4 cup macadamia oil
  • 2 bananas mashed
Course Breakfast, Snacks and Desserts
Servings
Ingredients
  • 2 cups wholemeal spelt flour
  • 1 cup oats
  • 1/2 cup rapadura sugar
  • 1/2 tsp bicarb soda
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 eggs
  • 3/4 cup of full-fat natural yoghurt
  • 1 tsp vanilla bean paste
  • 1/4 cup macadamia oil
  • 2 bananas mashed
Banana Oat Muffins
Instructions
  1. Pop the oven on to 180 degrees. Grease a 12 hole muffin tin.
  2. Sift flour, baking powder, bicarb and cinnamon into a large mixing bowl, then add oats and rapadura sugar and stir to combine.
  3. In a separate bowl whisk the eggs, yoghurt and oil together then pop in the mashed bananas and give it a good old stir.
  4. Then add the wet to the dry and stir gently until combined.
  5. Spoon the mixture into your muffin tin and cook for twenty minutes. Let them cool for a few minutes (if you can keep your hands off them!) and then remove from pan. Scrummy x
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