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A change in season often brings about a desire to shake things up when it comes to our diet. Many of us are often in autopilot when it comes to breakfast time. However, breakfast presents a great opportunity to diversify the diet and try new meal ideas.

Here are some delicious ways to reinvent your breakfast this spring:

 Boiled eggs on toast >>> scrambled egg and avocado wrap

Take 1 wholegrain wrap, spread with mashed avocado, top with scrambled eggs and sprouts and roll up!

Avocado on toast >>> pea and feta smash

Combine ½ cup cooked green peas (cooled), 1 tbsp. goats feta/cow fat, squeeze lemon juice, ½ tbsp. chopped chives and lightly pulse in a food processor.

Porridge >>> Date and oat bars

Date and oat bars

2 cups rolled oats
½ cup coconut oil
½ cup shredded coconut
¼ cup dates, chopped
¼ cup sunflower or pumpkin seeds
2 large ripe bananas, mashed
1 orange, juice
1 tbsp. honey
1 egg, mixed well
½ tsp. cinnamon


Preheat oven to 180 degrees.

Lightly grease a slice tin. Combine all ingredients in a bowl and mix well. Press mixture into the tin and bake for 30 minutes until golden brown, cool in tin.

Once cool take out of tin and cut into squares or rectangles. Serve with a dollop of thick yoghurt.

Smoothie >>> smoothie bowl

Smoothie bowls are easily made by reducing the amount of liquid used in a smoothie by ½ to create a thicker consistency. Pour mixture into a bowl and top with favourite toppings such as fresh banana, goji berries, flaked almonds, fresh berries, raw nuts/seeds, tahini or almond butter.

Toast with hummus & tomato >>> Breakfast Bagel Bruschetta with Haloumi, Pumpkin Hummus and Salsa

If you have a little more time on your hands, this breakfast bagel bruschetta is well worth the wait!

Breakfast Bagel Bruschetta with Haloumi, Pumpkin Hummus and Salsa

Serves 4
Time 15-20 minutes

4 Multigrain bagels cut into halves, toasted
1-2 tbsp extra virgin olive oil
1 block haloumi, cut into slices

Fresh basil leaves, torn (or chopped mint)
¼ cup almonds, chopped roughly
Olive oil
Salt and pepper
Pomegranate seeds (optional)
1 cup chickpeas, drained
1 cup roasted pumpkin
Zest and juice of half a lemon
1 garlic clove, crushed
salt and pepper, to taste


To make the hummus, combine all ingredients in a food processor and blend until smooth, adding extra liquid until smooth consistency is reached.

Heat olive oil in a frypan over medium-high heat, cook haloumi on each side until golden, set aside on paper towel if cooking in batches.

To make to salsa, mix the basil leaves, pomegranate seeds, almonds, olive oil, and salt and pepper.

To assemble, take a bagel half, spread with roast pumpkin hummus, top with haloumi and a good dollop of the salsa.