This is my usual go-to breakfast, I have it most mornings.

I just can't get enough of omelettes at the moment!

This baby will keep you feeling fuller for longer (keeps me going until lunch) and is packed with vegetables and omega-3's.


2 organic or free range eggs

Rock salt (pinch)


Fresh of dried basil (1/4 tsp dried)

6 mushrooms (sliced)

3 cherry tomatoes (chopped in half)

1/2 a zucchini (chopped or peeled)

Organic Smoked Salmon (just less than the size of your palm

1/2 spring onion (chopped)

1/4 cup of baby spinach


  1. Whisk eggs, rock salt, cracked pepper and basil together until combined. Set aside.
  2. Heat up a spoonful of olive or coconut oil in a fry pan.
  3. Add veggies and fry until cooked.
  4. Remove veggies from heat.
  5. Pour egg mixture in fry pan on low heat, fry until egg looks half cooked then pour veggie mixture over the top, and continue to fry until cooked.
  6. Serve with fresh baby spinach leaved.

Note: Also great with feta. You can swap the salmon with feta if you are not a salmon fan.


Choc-protein Smoothie Bowl

Here is a quick and easy breakfast option. One of my favourites especially if I wake up craving chocolate! This bowl of goodness is high in antioxidants and protein to prepare you for the day ahead! 

Into the blender....

1 cup almond milk

1 large ripe banana

1 heaped tbsp raw cacao powder

1 tbsp good quality vegan protein powder

4 ice cubes

For the topping:

Fresh mint, buckinis, goji berries, cacao nibs and strawberries (or whatever you feel like! :)



Apple Pie Oatmeal

Just as the weather starts to get cooler and warm weather becomes a pigment of the imagination.. have no fear! I have the perfect oatmeal recipe for you that will bring that warm summer feeling back into your belly β™‘

What you'll need:

1/3 cup organic oats

1 cup almond milk

1/4 cup maple syrup

1/4 teaspoon nut meg

1 teaspoon cinnamon

1/4 - 1/2 apple Handful of pepitas


Mix oats with almond milk and cook on stove. Once cooked, reduce heat and add maple syrup, nutmeg and cinnamon. Mix in all ingredients. Serve and top with pepitas apple and assorted fruit!


Breakfast Crepe


This is my deliciously easy crepe recipe! Perfect for breakfast, perfect for when you are short for time and will keep you fill until your lunch break! 

What you'll need:

4 mushrooms

Handful of baby spinach leaves

6 cherry tomatoes

4 leaves of fresh basil

2 organic eggs

Olive oil

Salt + Pepper


1. Chop up mushrooms, tomatoes and basil.

2. Cook mushrooms in pan with olive oil until browned, then set aside.

3. Mix up eggs with chopped basil, salt and pepper.

4. Pour egg mixture into oiled pan (preferably a small pan) allow egg to cover inside of pan to create a circle shape. Once egg is cooked, carefully flip, or use utensil to place on plate (this part requires some skill!)

5. Cover one side of egg with mushrooms, tomatoes and baby spinach. 6. Fold over the side not covered to form a crepe, eat and enjoy!