These dishes are perfect for an exciting breakfast to kickstart your day (it includes the breakfast that Mel says ‘changed her’!) or even just a delicious and nutritious dish when the time is tight. All the recipes have the nutritional backing by Harley Street nutritionist, Rhiannon Lambert.
Banana & Blueberry Slice
This is the breakfast the Mel says has changed her and is “heaven sent”! It provides a mix of everything you need for a well-rounded, nutritionally balanced meal whilst also tasting delicious with a mixture of ingredients you might not initially think about putting on your toast.
Ingredients
1 heaped tbsp nut butter
1 slice of Burgen Soya and Linseed bread
1 medium banana (sliced)
Handful of blueberries
1–2 tsp chia seeds (or any seeds you like)
Honey or maple syrup, to drizzle (optional)
Instructions
1. Toast the bread and spread with the nut butter.
2. Add the sliced banana and blueberries, sprinkle with seeds.
Serve with a drizzle of honey or maple syrup, if liked.
Avocado Chips
In this recipe, your traditional avocado on toast has been flipped on its head to put your toast on your avocado! These Avocado Chips are a delicious, healthy snack and so easy to make. Best served fresh out the oven…
Ingredients
2 avocados (ripe but still firm), halved, stoned and peeled
50g ground almonds
235ml milk of choice
50g breadcrumbs (Blast in food processor)
10g parsley
10g coriander
1 tbsp blanched almonds
2 slices Burgen Soya & Linseed bread
Black pepper
(Parsley and non-fat yogurt for dressing)
Instructions
1. Preheat oven to 180°C
2. Cut avocado into fry shape slices. Combine the pepper, and almond flour together, and dredge the avocado in it.
3. Dip the avocado slices in the milk and then cover in the breadcrumbs
4. On a baking sheet, grease the paper with the olive oil. Place the avocado slices onto the tray
5. Bake for 20-22 minutes, turn them over 10 minutes in to cook other side
Green & Mean
This recipe is all about the greens! The toasted Burgen bread acts as the perfect base for a delicious topping of avocado and edamame beans. Not only is this recipe a nutritional powerhouse, but it can also be made in less than 5 minutes – what’s not to love?
Ingredients
1 slice of Burgen Soya and Linseed bread
1⁄2 ripe avocado
50g cooked and shelled edamame beans
Handful of watercress
Black pepper
Olive oil and toasted seeds, to serve (optional)
Instructions
1. Toast the bread while you mash the avocado; season with pepper and then
spread over the bread.
2. Top with the edamame beans and watercress and finish with a drizzle of olive oil and some toasted seeds, if liked.