If you’ve decided to commit to a healthy diet, then breakfast is the set place to start.
So we’ve rounded up the best detox breakfast recipes for a healthy – but delicious – wedding diet, from food bloggers and chefs including Deliciously Ella, Jamie Oliver and Lorraine Pascale. Bon appetit!
Jamie Oliver‘s Dippy eggs and asparagus soldiers (serves 4)
This is a much healthier take on eggs and soldiers, swapping carboy bread for asparagus – and it’s equally delicious we promise.
1 bunch of asparagus
4 large free-range eggs
freshly ground black pepper
1. Place a large griddle pan over a high heat. Snap the woody ends off the asparagus, then add to the pan in an even layer and cook for 3 to 5 minutes, or until tender, turning occasionally.
2. Meanwhile, put the eggs into a medium pan, cover with cold water and place over a high heat. Bring to the boil, then reduce the heat to low and simmer for about 3 minutes for runny eggs. Meanwhile, get your egg cups ready – dippy eggs will wait for no one once they’re done! Using a slotted spoon, carefully remove the eggs and place in the cups, then tap each shell gently with a teaspoon and remove the tops. Serve straight away, with the griddled asparagus for dipping, salt and pepper on the side, and bread to mop up, if you like.
Why it’s good: Asparagus has great debating properties, and keeps your digestive system on track thanks to probiotics and prebiotics, so it’s well worth adding them to your meals regularly.
Lorraine Pascale‘s Avocado and poached egg on rye with basil and sea salt (serves 2)
A brunch favourite, smashed avocado on toast took the world by storm in 2015, and we love this healthier version.
4 free-range eggs
1 tbsp white wine vinegar
4 slices wholegrain rye bread (that extra dark stuff)
1 perfectly ripe avocado, halved, peeled and de-stoned
handful baby spinach (about 50g/2oz)
a few fresh basil leaves
sea salt and freshly ground black pepper
1. Preheat the grill to high or have your toaster on standby.
2. Bring a wide pan of water to a gentle simmer over a low-medium heat and add the vinegar. Crack an egg into a ramekin or small jug and carefully pour it into the water. Repeat with the remaining eggs. Leave to cook gently for 3 minutes.
3. Meanwhile, toast the bread under the grill or in the toaster until crisp and golden. Once toasted, place two slices on each serving plate and scoop out half an avocado on to the slices on each plate. Spread it out evenly, season with a little salt and pepper and then top with spinach leaves.
4. Using a slotted spoon, carefully remove the eggs from the water. The whites should be fully cooked but the yolks still quite soft. I like to blot the base of the spoon on kitchen paper so that the eggs are not too ‘wet’. Sit an egg on top of each pile of spinach, sprinkle the basil leaves over and serve straight away.
Why it’s good: This recipe uses wholegrain rye bread, which is always preferable to white bread, which tends to be full of sugar and salt, while this will make you feel fuller for longer. And of course, avocado is a great source of good fats, fibre, potassium and vitamins B6, C and E.
Lorraine Pascale‘s Love the skin you are in smoothie (makes 350ml)
A smoothie is a great way to pack in a good portion of your 5-a-day, and this recipe is particularly delicious if you don’t like the taste of green smoothies.
25g (1oz) dark chocolate (85 per cent cocoa solids), roughly chopped or 1 tbsp unsweetened cocoa powder
150ml (5fl oz) unsweetened almond or rice milk or water, at room temperature
100g (3½ oz) strawberries, hulled
½ ripe tomato, roughly chopped
½ ripe carrot, peeled and roughly chopped
3 walnut halves
½ tsp ground cinnamon
1. Melt the chocolate in a small pan on the hob or in a bowl in the microwave. Remove and leave to cool to room temperature. Skip this step if using cocoa powder instead.
2. Put all the ingredients in a blender or NutriBullet and blitz for 30 seconds until smooth. Pour into a glass and serve.
Why it’s good: This drink is packed with anti-oxidants and nutrients which help hydrate your skin and even offer anti-ageing properties and protect your skin against the sun. Make sure you use unsweetened almond milk as a lot of brands add sugar.
Deliciously Ella‘s Apple oatmeal with blueberry compote (serves 1)
If you’re getting bored of your normal porridge, this recipe is the one for you, plus it has that comfort food feel perfect for the colder months.
1/2 a punnet of blueberries (about 100g)
40g of porridge oats (quick cook oats)
200ml of brown rice milk or any other plant based milk
1 red apple
1. Simply place the blueberries in a saucepan with a splash of boiling water. Let them bubble for 5-10 minutes until the blueberries are soft and juicy
2. Grate the apple – you can leave the skin on for this. Mix the grated apple, oats and brown rice milk in a saucepan and cook for 3-5 minutes, until they’re hot and creamy. I use porridge oats as they cook really quickly, you can use the same recipe with regular oats but you’ll need more liquid and they’ll take longer to cook.
Why it’s good: While chia seeds and quinoa are the superfood of the moment, don’t knock the power of the humble oat. The cereal grain helps reduce high blood pressure and bad cholesterol and is packed with fibre, minerals and vitamins.
Hemsley and Hemsley Chia Baobab Breakfast (serves 1)
A quick breakfast packed with superfoods, which can easily be adapted to your taste by experimenting with ratios and using different seeds.
1 tbsp honey
1. Whisk the Baobab powder and 1 tablespoon of honey with the water in a large bowl.
2. Roughly chop the cranberries and add to the bowl – reserving a few to top.
3. Add the chia seeds and stir – the chia will start to soak up the liquid. Let it stand for 5-10 minutes, stirring occasionally.
4. Meanwhile, chop the pecans in half and enjoy them raw – or for extra flavour spread them out on an oven tray and toast.
5. Stir the chia baobab again and taste – if you use fresh cranberries you may need more honey.
Why it’s good: Chia is high in protein, Omega 3 fatty acids and soluble fibre.
The Detox Kitchen Blueberry pancakes with fresh peach and coconut yogurt
A healthier version of your standard American pancakes with bacon and maple syrup.
100g gluten and wheat free flour
½ tsp bicarbonate of soda
Pinch of cinnamon
100ml rice milk
1 vanilla pod
100g blueberries, extra to garnish
1 peach, sliced to garnish
2 tbsp coconut yogurt
1. Crack the eggs into a mixing bowl and whisk. Then sieve in the flour, bicarbonate of soda and cinnamon and combine with a wooden spoon to make a thick paste. Gradually add in the milk to make a smooth batter. Slice the vanilla pod in half and scrap out the seeds, then add them to the mixture and combine well.
2. Now squeeze the blueberries with your fingers and mix them into the batter.
3. Place a non-stick frying pan on a high heat and add a few drops of coconut oil. Using a ladle, gently spoon a quarter of the mixture onto the center of the pan and cook for 1-2 minutes until golden, then flip over and cook for a further 1-2 minutes. Remove from the heat and repeat with the rest of the mixture.
4. Once all the pancakes are cooked serve two on each plate and garnish with some fresh peach, blueberries and a dollop of coconut yogurt.
Why it’s good: This recipe uses gluten and wheat free flour, which contains more fibre and will result in less bloating – plus, blueberries are super high in anti-oxidants.
The Model Foodie Homemade granola (makes 4 litres)
This recipe makes a big batch that will last for ages, so it’s perfect for busy brides-to-be who have breakfast on-the-go.
6 cups old-fashioned rolled oats (gluten free)
1 ½ cups unsweetened shredded coconut
2 cups sliced almonds
1cup rapeseed or coconut oil
1 cup agave nectar or good raw honey
1 cup dried fruit (raisins, figs, apricots are all great)
1/4 cup chia seeds
½ cup flaxseeds, ground
1 cup roasted, unsalted cashews
1. Preheat the oven to 170C. Toss 6 cups of oats, coconut, and almonds together in a large bowl. Gentle heat your honey and rapeseed oil. The little bit of heat allows the two to combine with ease. Whisk together. Poor honeyed oil over the oat mixture and stir with a wooden spoon until all everything is coated nicely.
2. On large baking sheets, spread the mixer out as thin as possible. Bake for 30min, stirring every 10 minutes until everything goes a nice even golden brown colour. Watch carefully, I’ve burnt this more times then I’d like to admit.
3. Remove the granola from the oven and allow to cool. In a big bowl, add the remaining 2 cups of oats, the dried fruit, chia seeds, flaxseeds, and cashews. Store the cooled granola in an airtight container.
Why it’s good: This recipe is packed full of healthy sugar alternatives, like agave nectar or raw honey.
Madeleine Shaw Spinach waffles with fried eggs and mushrooms (serves 2)
If you’re dying for a fry up but can’t face the calorie count, this is the next (healthy) best thing.
200g of mushrooms
2 tbsp of avocado oil
1 fresh red chilli
1 crushed garlic clove
1tsp of dried thyme
190g of porridge Oats
2 tsp of baking powder
3 tbsp of coconut oil
50g of spinach
170ml of almond milk (or other plant based milk)
Olive oil to serve
salt and pepper
1. Ok lets make the waffles! Grab your blender of food processor and place in the oats. Process until they form a flour like consistency, throw in the baking powder, a pinch of salt, the spinach, 2 eggs, coconut oil, milk and blend until smooth. Heat your waffle container so it warms up ready to get waffling.
2. Thinly slice the mushrooms and the red chilli. Heat 1 tbsp of avocado oil and sauté the mushrooms, chilli, garlic and thyme with a pinch of salt for 10 minutes.
3. While this is cooking pour the waffle mix into the waffle machine and shut it closed. Cook for 2-3 minutes until golden brown and cooked through.
While this is cooking, heat another pan to a medium to high heat with 1 tbsp of avocado oil and a pinch of salt.
4. Fry 4 eggs in the pan (one at a time- depending on pan size) for 2 minutes or until cooked to your liking (I like mine runny)
Serve with the waffles, mushrooms, salt, pepper and a drizzle of Olive oil.
Why it’s good: Spinach is rich in iron, which helps blood cells transport oxygen through the body, and it’s full of vitamins K, A, C and B2, as well as magnesium and iron, all good for bone health. Mushrooms are also a good way to up your vitamin D levels in the absence of sunshine, and have excellent anti-inflammatory properties.
Gwyneth Paltrow’s sweet potato and five spice muffins (makes 12)
These healthy treats are great for the whole family.
1 large sweet potato
125 ml extra virgin olive oil
125 ml unsweetened almond milk
175 ml good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
1 tsp pure vanilla extract
270 g gluten-free flour (if the flour doesnt include xanthan um, add 1 tsp)
2 tsp baking powder
2 tsp baking soda
1½ tbsp chinese five-spice
½ tsp fine sea salt
1. Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.
2. Line a 12 hole muffin tin with paper cases and evenly distribute the muffin batter among them. Bake for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last five minutes of baking. Let the muffins cool before serving.
Why it’s good: Unlike its not-so-healthy sister, the sweet potato is packed full of vitamins and nutrients, so it’s great to add it to your diet pronto, and swap normal fries for it. Five spice contains fennel seeds, which have anti-oxidant properties, as well as cinnamon, which has strong anti-bacterial qualities.