Banana Porridge Ingredients (serves 1) Method 40g plain porridge oats 10g desiccated coconut 1 banana 330ml water (approx) 10ml honey 15g linseeds ¼ tbsp ground cinnamon Place the oats in a small non-stick saucepan along with the desiccated coconut and chopped banana. Pour over enough water to combine the ingredients, but not so much that the mix is totally covered. Bring to the boil then turn down the heat to a slow simmer. Add the honey (use more or less, depending on how sweet you like it), and keep the porridge moist by adding a little more water if needed. When the porridge is cooked through (usually 3-5 minutes, but you might prefer it done for longer so it’s thicker), remove from the heat. Stir in the linseeds and serve in a bowl, sprinkled with ground cinnamon.

Breakfast- Berry Boost Oats Ingredients (serves 1) Method 40g oats 250ml milk, or milk alternative (try almond or hazelnut milk, it’s extra yummy!) 1 small handful of blueberries 1 small handful of sliced strawberries 1 small handful of raspberries (OR 2 handfuls of a frozen berry mix) 2 tbsp chia seeds (optional)  Handy tip: Why not double up on your ingredients to make 2 servings? This will keep in the fridge for up to 3 days. Prefer smoothies? Blend all of the ingredients above to make these into a delicious smoothie! Combine all ingredients in a bowl. Leave in the fridge overnight and serve the next morning! It’s as simple as that.

Breakfast- Power Porridge Ingredients (serves 1) Method 40g plain porridge oats 15g linseeds 330ml water 10ml honey 10g desiccated coconut 50g mixed berries Combine the oats and linseeds in a small-medium saucepan. Pour over enough water to combine the ingredients, but not so much that the mix is swimming in water. Bring to the boil. Reduce the heat and simmer ingredients, allow the porridge to heat through. Add the honey and desiccated coconut and continue to keep moist by adding a little water if needed. Add the berries and mix. Serve when it’s cooked through to your liking (usually after 3-5 minutes).

Strawberry Boost Oats Ingredients (serves 1) Method 40g oats 2 tbsp chia seeds (optional) 4 sliced strawberries 1 banana (sliced) 1 handful of nuts of your choice 250ml of milk, or milk alternative (try almond milk or hazelnut milk, it’s extra yummy!) A drizzle of honey (optional) Combine all ingredients in a bowl. Leave in fridge overnight and serve the next morning. It’s as simple as that! Handy tip: Why not double up on your ingredients to make 2 servings? This will keep in the fridge for up to 3 days. If you prefer smoothies simply blend the ingredients.

Super- Charged Smoothie Ingredients (serves 1) Method 30g linseeds 40g oats 1 tbsp desiccated coconut 50g berries 330ml coconut water Combine all ingredients in a high-speed blender. Add more or less coconut water depending on your liking. Blend together to make a breakfast drink.

Breakfast- Vitality Smoothie Ingredients (serves 1) Method 40g spinach 50g blueberries ½ medium avocado 3cm cucumber 330ml coconut water Place all the ingredients in a high-speed blender. You can add more or less coconut water, depending on your own preference for how runny you’d like to make it. Blend together to make a delicious breakfast drink.

Breakfast- Posh Scrambled eggs Ingredients (serves 1) Method 2 eggs 10ml virgin olive oil 1 slice rye bread Pinch of black pepper 4 cherry tomatoes Few spinach leaves Drizzle tomatoes with olive oil and bake on high heat for 10 mins. Crack the eggs into a bowl and whisk with a fork. Add the egg mixture to a hot, non-stick pan over a medium heat and slowly stir to desired consistency – this will take 3-5 minutes. Place the spinach on top of warmed or toasted rye bread. Serve on top of the rye bread (toasted if preferred), seasoned with black pepper. Top with cherry tomato quarters.

Breakfast- Sunny Eggs Ingredients (serves 1) Method 2 eggs 1 slice rye bread 40g spinach Pinch of black pepper Place the eggs in a saucepan with enough water to cover them both. Bring the water to the boil and simmer the eggs for 3 minutes, then remove from the heat, drain, cool under running water and set aside. Toast the rye bread. Layer the spinach on top of the hot toasted rye bread to wilt it slightly. Slice the eggs in half lengthways, allowing the gooey yolk to show, and place on top of the spinach. Season with black pepper to taste.