Welly I don’t like eating breakfasts. Can I just skip it? What does sicence says? My clients ask me this regularly in clinic. There isn’t a straight answer to that and that’s mainly because science doesn’t know your body and this has to be treated on a case by case. Do you struggle with blood sugar imbalance? What do you eat the rest of the day? At what time is your first meal? And the last one?
So many things to consider here…
For me, the first meal of the day is an important one because it sets the tone for the rest of the day. In terms of mood, energy and productivity. What you eat at breakfast is just as important as whether you eat ir or not and what time you eat it.
You gotta listen to your body for this. If you are hungry eat. If you aren’t don’t. But remember that our bodies love consistency and structure. So try to keep your meals at the same time.
Things to take into consideration:
- Do you suffer with low blood sugar? If this is the case, do not skip breakfast. Fuel your body with nutrient dense foods before you start the day. This will keep your energy up, and keep you away from the midday snacks.
- Do you suffer from a condition such as Diabetes, that requires you to monitor your blood sugar? If so do not skip meals. Chat with your doctor and check what’s the best option for you
- Are you recovering from a past eating disorder? If so keeping meals at regular times will help you immensely on your recovery road
If you have a healthy body weight, and no particular health problems, not having breakfast or having it later in the day, won’t hurt you IF that’s what your body wants. If you are concerned check with your doctor or health practitioner.
Many people including myself do intermittent fasting regularly and end up having breakfast mid day and it’s perfectly fine. As a fact Intermittent fasting have tons of benefits including improvement of digestive system, increased focus and energy.
The most important is to listen to your body, take your health into consideration and be regular with your meal times.
Black Beans and Avocado on Toast
A protein rich and really filling breakfast for those days where you are feeling ravenous! I love having this breakfast over the weekend, when I have time afterwards to digest it slowly in the sofa with a cuppa 😉 It’s fairly easy to make especially if you use canned beans.
- 1 can of Black Beans
- 2 slices of Sourdough bread
- 1/2 Avocado
- Cherry tomatoes
- 2 garlic cloves
- 1 tbsp of Olive Oil
- Salt, Chili Flakes
Open your can of black beans and drain before rinsing your beans for 2 minutes or so. This will make them easier to digest.
In a small pan, add olive oil and garlic and let it get warm for 3min before adding your rinsed beans. Saute for about 7/8min.
While your beans are cooking, cut your cherry tomatoes. avocado and toast you bread. You can then add the tomatoes in the pan if you want to have them warm or keep them cold. Once your beans are cooked, add them to your toast with the avocado and tomatoes. Add salt and chilli flakes and Enjoy
Almond Chia and Flaxseed Pudding
This tends to be my go-to sweet breakfast. The reason why I love it so much is because it’s packed with healthy fats (chia seeds, flaxseeds, nuts) but also filling and delicious. Ideally you want to make this mix the night before. If the texture is too dense for you, on the next morning you can add more milk and adjust it to your taste
- 3 tbsp Chia seeds
- 1 tbsp Milled Flaxseeds
- 2 cups of Almond Milk
- 1 tsp of Cinnamon
- Honey to taste
- Nut butter, Goji berries, Granola for toppings
- Fresh berries for toppings
Add the chiaseeds and flaxseeds in a bowl then add cinnamon. Mix well then add your milk and honey. Stir for 3min consistently until the pudding starts forming.
Once it’s set, put in the fridge for 30min until it reaches your desired consistency. (You can also do this in bulk and keep it in the fridge for 2/3 days ahead).
Once your pudidng is set add the toppings and devour. You can be as creative as you wish with your toppings . Feel free to add sunflower, hemp seeds, broken nuts, dried fruits… and tons of almond butter.
ps: This is a game changer for easy bowel movement 😉
Sweet Potato and Mushrooms Omelette
I’ve shared this one via my newsletter a few months ago and it was a HIT! My boyfriend came up with this one, so props to him! Another easy and filling breakfast….and easy to digest !
- 1 cup of cooked sweet poatoes
- 2 eggs
- 1/2 cup of thinkly sliced mushrooms
- Grated parmesan
Start the recipe with your mushrooms. Sautes them with seasoning of your choice for 5min and set them aside.
Get your omelette mix ready, by mixing eggs, salt, pepper and 1/2 of the parmesan cheese.
Pour the omelette mix in your pan, and let it cook for 3min before placing your sweet potatoes in a circle.
The potatoes must be cooked before you add them ito your eggs. Cover your pan with a lid and let it cook on medium heat.
2min before the end add your mushrooms and a bit more parmesan cheese and chili flakes.
Once it’s ready, eat immediately with a nice slice of wholegrain sourdough bread or on it’s own