Winter is upon us and it’s time to bring out the warming breakfast bowl. As temperatures drop, we need to make a shift from cold and sugary cereal, to warming nourishing meals. The winter breakfast bowl is the perfect way to strengthen the immune system, increase circulation and take the chill from your bones. Something heartier and wholesome is best to stay well during the colder months. Here are my top 5 winter breakfast bowl recipes to inspire you in the kitchen this winter.
image via pinterest
1. WHISKED EGGS & LEMON IN CHICKEN BROTH & STEEPED SPINACH BREAKFAST BOWL
Ingredients:
– 1. 5 cups home made made chicken stock
– 1 cup spinach leaves, chopped
– 2 eggs
– The juice of ½ lemon
– ½ teaspoon of lemon zest
– Natural salt and freshly cracked pepper to season
Method:
1. Bring 1.5 cups of stock to the simmer.
2. In a bowl, whisk 2 eggs and followed by the lemon juice. While whisking drizzle in 1 cup of stock until emulsified through and stir back in to pot of stock.
3. Steep spinach leaves for 3-5 minutes or until cooked through.
4. Season well with salt, pepper, lemon juice and zest.
2.POACHED EGGS IN BEEF BROTH WITH LIME, CHILI, ZUCCHINI & BROCCOLI BREAKFAST BOWL
Ingredients:
– 1.5 cups beef stock
– 1 cup diced zucchini and chopped broccoli
– 2 eggs
– Juice ½ lime and ½ teaspoon of lime zest
– 1 handful chopped coriander leaves and stalks
– 1 teaspoon fresh chili slices or ½ teaspoon of chili flakes
– Natural salt and freshly cracked pepper to season
Method:
1. Bring 1.5 cups of stock to the simmer.
2. Add the vegetables and cook for 5-7 minutes or until cooked through.
3. Crack 2 eggs on top and simmer for 3 minutes.
4. Season well with salt and pepper, coriander and lime juice and zest.
3. SCRAMBLED EGG, BEETROOT, WITLOF WITH LIME, CORIANDER & AVOCADO BREAKFAST BOWL
Ingredients:
– 1 small beetroot, freshly grated
– 1 witlof, leaves opened and kept whole
– 2 pastured eggs, whisked
– 1 tablespoon olive oil or ghee
– Natural salt and freshly cracked pepper to season
– 1 small avocado, sliced to serve
Garnish:
– 1 tablespoon chopped parsley
– ½ lemon, juiced
– 1 teaspoon lemon zest
Method:
1. Warm olive oil or ghee in a medium pan.
2. Add eggs and stir until cooked.
3. Transfer to a bowl; add sliced avocado, grated beetroot, and witlof leaves, season and garnish.
4. WARM CHIA CUSTARD PUDDING
Ingredients:
– 1 cup fresh coconut or almond milk
– 1 whole egg
– 1/4 cup organic chia seeds
– 1/2 teaspoon organic vanilla bean powder
– 1/4 teaspoon organic green leaf stevia powder
Method:
1. Heat milk in a saucepan with vanilla and stevia and bring to almost boiling point, then remove from the heat.
2. Beat the egg in a stainless steel mixing bowl.
3. Pour the hot milk over the egg and whisk in well.
4. Pour the egg mixture back into the saucepan with the chia seeds and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.
5. Serve with fresh or poached fruit
5. POACHED QUINCE & PEAR WITH CINNAMON & GINGER, SERVED WITH FRESH PASSIONFRUIT & PECANS
Make a large bowl and keep in the fridge for a snack, dessert or breakfast idea.
They keep in fridge for up to 4 days. Serve with some protein for breakfast e.g.
Sweet eggs or a chia pudding. Heat gently in a pan to warm up on cold mornings
Ingredients:
– 2 cups of fruit: quince, cored and sliced and pears, cut into quarters and cored
– 5 activated pecans
– 2 passionfruit
– 1 teaspoon fresh ginger root
– 1/2 teaspoon organic cinnamon powder
– 1/4 teaspoon organic green leaf stevia powder
– 1 cup of water
Method:
1. Combine fruit, water and aromatic spices into a saucepan and simmer until fruit is just tender.
2. Serve with fresh passion fruit and pecans.
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