P&J brekkie tortilla

My latest supply of one of my favourite peanut butters (Manilife) arrived yesterday and so peanut butter had to be part of my brekkie today (although I had already eaten a fair few spoonfuls from the jar within seconds of it arriving.)  With a packet of flatbreads languishing in the bread bin, this simple P&J tortilla was envisaged, made and eaten within 5 minutes.  If you love peanut butter and jam, you’ll love this.  I used raspberries and raspberry jam, but you could use strawberries with strawberry jam, blueberries etc., anything would be lovely.

Possibly not the healthiest of breakfasts due to the high sugar content of the jam, but it was worth it and in my defence I had walked the dog.  You could of course use a low sugar jam or make your own chia seed jam, but for now, the original stuff did the job beautifully.

P&J brekkie Tortilla

  • 1 flour tortilla (large)
  • 1 tablespoon of your favourite peanut butter
  • 2 teaspoons Raspberry Jam
  • Handful of fresh raspberries
  • Yoghurt (I used coconut)

Heat a frying pan (no oil required) – and when it’s hot, add the tortilla.  After a minute, take the tortilla out of the pan and put it on a plate cold side down.  Spread your peanut butter over the hot side, and then spread the jam on top and top with some raspberries.  Fold the tortilla in half over the filling.  Put this back in the pan (heat on) and dry fry for a minute on both sides – the tortilla will start to brown.

Cut in half and serve with some more fruit and yoghurt.




Pro high Tofu

I’ve been hunting out high protein breakfasts recently as I feel my protein intake needed a bit of a boost.  Over the past couple of years I’ve become more of a convert to using protein powders as a quick boost after long runs.  I use silken tofu a lot for sweet dishes and breakfasts and this is a quick and easy fusion between a protein shake and a smoothie bowl.  The high protein of tofu, the added chia seeds and almond butter, and the extra hit from the protein powder, provides a big punching plant based protein start to the day.

You can eat this with fruit, alongside a muffin or my favourite is with some crunchy granola on top to add some texture.

This breakfast fuelled me today for a long dog walk and a hilly run session.

Pro High Tofu (2 servings)

  • 1 packet of silken tofu (300g)
  • 1 tablespoon almond butter
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla essence
  • 1 tablespoon hemp protein powder (or other plant based protein powder)
  • 1 tablespoon sesame seeds
  • 1 tablespoon chia seeds


Some raw cacao, banana and granola of choice – or anything that goes!


In a blender, blend the tofu, almond butter, maple syrup, vanilla essence and protein powder then stir in the seeds.  This keeps in the fridge for a few days.


Nutty Tofu Bowl

This was inspired by a peanut butter mousse that I had recently at a vegan restaurant which was made using coconut cream.  It was wonderful and decadent but too rich for breakfast. So instead of coconut cream I’ve used silken tofu to lower the calorie damage and up the protein.  I’ve also added in fruit and extra nuts to give it more breakfast appeal.  This is really delicious and I bet even a non tofu eating person will be fooled into thinking it’s cream based.  The taste is distinctively nut butter.

Whilst this makes 2-3 portions – I could easily have eaten it all in one go – could make a great pre and post run treat.

Nutty Tofu Bowl

Nutty tofu bowl

  • 300g packet of silken tofu
  • 2 tablespoons peanut butter
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 8-10 dates (5 if medjool)

Whizz all the above together.

You can also whizz in some frozen banana and/or frozen mango to add even more creaminess.

Decorate with more nuts, some sesame seeds and fruit.



Coco beet overnight oats

As the weather turns autumnal this is the perfect earthy overnight oats breakfast.  Beetroot is in season and I am currently harvesting a big bunch each week on the allotment.  I’ve tried a few different breakfast dishes with beetroot and I love it.  This has become a favourite because it’s so quick and looks such a lovely shade of red!

I find it’s best if you process the beetroot in a food processor – peel and chop and then process until it looks like couscous (a few seconds).  You can also finely grate it for this dish if you don’t have a food processor.

Coco beet overnight oats (serves one)

Beet coco oats

  • 50g raw beetroot – either processed in a food processor or finely grated
  • 1 tablespoon desiccated coconut
  • 40g oats
  • 1/2 teaspoon cardamom
  • 20g sultanas
  • 1 tablespoon hemp seeds
  • 50g flaked coconut
  • 150ml coconut milk

Layer up the beetroot, coconut, oats, cardamom, sultanas and seeds.  Then add the coconut milk and leave overnight in the fridge.

You can play around with your seeds and dried fruit – personally I love the taste of sultanas with this dish, but dried cranberries, raisins or goji berries would work well.  The hemp seeds give a nice subtle crunch, or you can use pumpkin or sunflower seeds.  Pistachio nuts also go very well with beetroot.  Just layer up as you fancy.  The key ingredients are the beetroot and coconut – the mix of earthiness and sweetness is perfect.



Turmeric Zing

After a few days of over indulgence this is a perfect low calorie glass of guilt free brekkie. Full of zingy energy combining turmeric, ginger and apple.  You can make this the night before and leave it overnight in the fridge or just whisk it up quickly in the morning. Simple but full of flavour.

Turmeric Zing

  • 100ml coconut or almond milk
  • 1 apple
  • 1/2 teaspoon turmeric
  • nice chunk of fresh ginger (peeled)

Grate half the apple and put this in a small bowl or glass.  Put the coconut milk, rest of the apple, the ginger and turmeric into a blender and blend well. Pour this over the grated apple. Easy!

You can also add a tablespoon of chia seeds to make this a bit more substantial – although it’s still a light dish.  If you add chia seeds then leave overnight or for at least 1/2 an hour after making to enable the chia seeds to soak up some of the juice.

turmeric and chia zing


Pineapple Tahini & Coconut Chia Delight

Tahini, coconut and pineapple are a perfect combo. I use tahini a lot for overnight breakfast oats and chia puddings – it really isn’t just for hummus! Frying and coating the pineapple with sesame seeds and coconut mixes all those lovely exotic flavours and it provides the accompanying chia pudding with a bit of texture.

This is a great breakfast for these mixed summer days, when you want something sunny but could do with a bit of warmth too, because let’s face it, August isn’t quite the sunshine month so far.

Pineapple tahini & coconut chia delight (serves one)

  • 100ml coconut milk
  • 1 tablespoon tahini
  • 1 tablespoon chia seeds
  • 120g pineapple – cut into chunks
  • 1 tablespoon sesame seeds
  • 1 tablespoon desiccated coconut
  • 1/2 teaspoon coconut oil

Blend the coconut milk with the tahini and stir through the chia seeds.  Leave for 1/2 hour or overnight.

Melt the coconut oil in a frying pan and fry the pineapple chunks for a couple of minutes.  Then add the sesame seeds and desiccated coconut and toss with the pineapple to coat the pieces.  Continue to fry for a couple more minutes.  Serve on top of the chia pudding.pineapple tahini chia

BuckaRoo Brekkie Loaf

This bread is full of goodness and is a different way to incorporate buckwheat into your diet. The inspiration for this loaf came from a Buckwheat, banana and brazil nut bread recipe by Hanna Sillitoe from her book ‘Radiant’.  I hadn’t thought of using buckwheat in this way before and I was intrigued. My intention was to bake her recipe but I didn’t have any bananas or brazil nuts in the house so I decided to experiment and one thing I do have ALOT of at the moment is rhubarb.   The result is this mix of Buckwheat, Rhubarb, nuts and seeds.

BuckaRoo Brekkie Loaf

buckaroo loaf2

  • 150g Buckwheat groats
  • 1 tablespoon rapeseed oil (or coconut or olive oil)
  •    Pinch Salt
  •   100g pitted dates – chopped
  • 150g mix of nuts and seeds (I used almonds, hazelnuts, pumpkin and sunflower seeds)
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • 180g Rhubarb
  •   1 tablespoon coconut palm sugar
  •   100g oats
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup


  • Line a 450g loaf tin with baking paper.
  • Wash the buckwheat and put into a pan with enough water to cover, a pinch of salt and 1 tablespoon of rapeseed oil. Bring to the boil and then simmer for 15 minutes.  Check the water – I needed to add a bit more during cooking to stop it sticking.  Drain off any excess water and leave to cool.
  • Cut the rhubarb into thin sticks (1cm thick and approx. 7cm long – check they fit into your loaf tin width ways) and toss with the coconut palm sugar.
  • In a food processor blitz the dates, nuts and seeds, chia and flax seeds, oats and cinnamon until well combined. Add the buckwheat and maple syrup and blend until combined.  The dough will be dry and coarse but will squish together.
  • Line the bottom of the tin with half the sticks of rhubarb, then add half the bread mixture. Lay the other half of the rhubarb sticks on top. Finally add the rest of the bread mixture and firm down.
  • Bake 180c/350f/Gas 4 for 40 minutes.
  • Leave to cool slightly in the tin before removing and letting it cool completely.

Delicious with almond butter and banana.  Also nice with a dollop of yoghurt on top.