Although eggs may be the healthiest breakfast option, you can certainly over do them. In fact, some people don’t eat them at all. You may be vegan, follow an anti-inflammatory diet or, let’s face it, just feel like pancakes. If you’re the one of the first two, check out the egg-free breakfast hash below. If you’re the latter, here are three delicious and nutritious breakfast recipes, courtesy of The Real Food Athlete cookbook by Steph Lowe, for those times when you’re all yolked out.
3 eggs, free range
A dash of unsweetened coconut or almond milk
1-2 tablespoons coconut flour, sifted
1 teaspoon raw cacao
1 handful berries
1 sprinkle coconut flakes
1 teaspoon Pure Harvest organic rice malt syrup
In a medium sized bowl, whisk together eggs, coconut flour and milk. The mixture should be thick but pourable.
Add raw cacao
Heat a frying pan over medium heat and melt a small amount of coconut oil in the pan.
Pour mixture onto pan, cook until lightly brown and solid enough to flip. Carefully flip with the aid of a spatula and cook for another minute or so.
Add to your plate, top with fillings and roll before serving.
Egg-free Breakfast Hash
½ cup pumpkin, chopped
30g grass-fed butter
1 rasher pasture-raised free range bacon, finely diced*
100g pasture-raised free range chorizo, finely diced*
½ zucchini, finely diced
½ cup broccoli, floretted small
1 cup spinach
½ avocado, diced
Lightly steam pumpkin.
Heat butter in a large pan and add pumpkin, chorizo and bacon and cook until caramelised, stirring throughout.
Add zucchini and broccoli and cook for one to two minutes or until well covered and slightly softened.
Add spinach and stir through well.
Remove from the heat, transfer into a bowl, top with avocado and enjoy.
1⁄2 bunch broccolini
5 eggs, free range
1⁄4 cup cold-pressed extra virgin coconut
1 cup almond or macadamia nut flour
Sea salt and pepper, to taste
Preheat oven to 180°C.
Blend or finely chop vegies and add to a large bowl.
Whisk eggs and add to the bowl with oil and flour. Stir well and season to taste.
Pour into a greased quiche tin or pan and pop in the oven for 20-30 minutes or until cooked throughout.
Allow to cool before slicing. Delicious warm or cold and will keep in the fridge for 4-5 days.
About Steph Lowe:
Steph Lowe is a sports nutritionist, triathlete, and cashew butter addict. She is also the founder of The Natural Nutritionist, a hub for celebrating the importance of real food. Steph specialises in metabolic efficiency and high performance fat loss. Along with self-publishing her first book, The Real Food Athlete, Steph is also the resident nutritionist alongside Sam Wood at The Woodshed in Melbourne, Australia, and is the creator of five eBooks available on her website.