AnnA’s Solution to Breakfast

May 26, 2010


I am the world’s worst at getting organised for breakfast. What I do know is that unless I have some protein first thing in the morning I really don’t function very well, but I am also not up for cooking or spending a lot of time preparing. As I dislike most grains and certainly muesli, I have been experimenting with finding a breakfast that is fully sustaining, quick and easy to prepare.

I have settled on a combination that is part green, part fruit, part protein and certainly delicious. I have shared this recipe with others who seem to have agreed with me so I thought it would be good to share it with you in case you have one of those mornings too!

The ingredients are very variable, depending what’s on what’s in the fridge, but here is the most common combination:

Organic yoghurt — vanilla in my case

Soymilk or oat, or rice milks

Banana and/or avocado

handful of young spinach or watercress leaves

Tablespoon of protein powder from Higher Nature or a vegetarian source

Tablespoon each of Linwoods milled flaxseed and almonds and flaxseed cocoa and berries

The amount of yoghurt and milk is a matter of taste – the yoghurt makes it thicker and the milk will thin it so experiment to get your personal blend. Stick everything in a blender with a few ice cubes and blast it until it’s smooth. Adjust the liquid to your taste, and I usually add more liquid at the end. This makes enough for two, so if you are dining alone just put the rest in a sealed container in the fridge and it will be fine for 24 hours – just stir before drinking. In summer I will add strawberries or raspberries and in winter I will often use frozen berries as they give it a wonderful coldness and colour. Very healthy, delicious and sustaining. If you try it, let me know what you think.


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2 Responses to “AnnA’s Solution to Breakfast”

  1. Monty Wolverine on May 27th, 2010 10:54 pm

    Hi AnnA

    As I have more free time on my hands than you probably do, I generally cook porridge.

    My recipe is for two (2)

    3/4 of a cup of good rough Sccottish Oats
    4,1/2 teaspoons of sugar
    A pinch of salt
    A good size knub of butter
    2 Cups of skimmed milk

    Put contents into a saucepan, turn heat up to high, stir continuosly to prevent it burning, until all the milk is absorbed by the oats and the porridge is thick but moist, if you catch it just right, the porridge will not stick to the pan, it will pour into dishes, leaving the pan clean.

    Eat it, as it leaves the pan, no further milk sugar or salt.

    Exquisite, the flavours, just floods out.

    Kind regards

  2. AnnA on June 2nd, 2010 7:41 pm

    Thanks Monty, sounds gorgeous, but sadly takes more time than I usually have!

    Best wishes,

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