Let the addition of fruit help bring a much-needed boost to your morning
APRICOT-ALMOND BREAKFAST WRAP
Stir ⅛ tsp ground cinnamon, ¼ tsp vanilla essence and 1 tbsp flaked almonds into 60g low-fat ricotta cheese. Spread it on a small wholewheat tortilla and top with 2 sliced apricots. Roll, wrap, eat!
Serves 1| Ready in 3 mins 1 204kJ | 3g sat fat
SPICY AVOCADO BREAKFAST BOWL
Breakfast, lunch, dinner, snacks… The meals you can make with quinoa are endless. Scramble or boil 1 egg and 2 egg whites with 60g cooked quinoa. Then top with ⅛ avocado and 70g tomato salsa. Add a little salt, pepper and chilli powder to taste.
Serves 1| Ready in 20 mins 1 266kJ | 2g sat fat
APPLE- CINNAMON OATS WITH WALNUTS
Bring 220ml skim milk to the boil and stir in 60g oats. Lower the heat and simmer for 10 minutes. Two minutes before the oats have finished cooking, stir in ½ chopped apple and a dash of ground cinnamon. Remove from the heat, stir in ¼ cup fat-free plain yoghurt and top with 1 tbsp walnuts. Warning: so tasty that you may never eat plain porridge again.
Serves 1| Ready in 15 mins | 1 233kJ | 1g sat fat
STRAWBERRY- KIWI CRUNCH YOGHURT
Add 80g sliced strawberries and 2 sliced kiwis to a bowl of fat-free plain yoghurt. Finish by sprinkling 3 tbsp flaked almonds on top.
Serves 1| Ready in 2 mins 1 329kJ | 0g sat fat
We love this fuss-free weekend brekky. Place 30g low-fat Cheddar, a slice of deli ham, 2 walnut halves and 1 pear on a plate or chopping board. Wash down with a small latte.
Serves 1| Ready in 2 mins | 1 241kJ | 4g sat fat