Wellbeing

5 Breakfast Ideas You Wish You’d Thought Of Sooner

Move over smashed avo. Step aside superfood smoothie. It’s time to step things up a notch.

Our most inspiring food creative – Holly Anderson of The Wandering Matilda – has spent five years writing, cooking and eating her way around the world (in case you missed it, she’s also shared her fave pasta dishes because pasta = life). So here’s five of her most innovative, most effortless and most mouth-watering recipes for the most important meal of the day.

What can we say? She’s a breakfast artist.

1 / 5

Roast Capsicum & Cauliflower Cake

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Simple. Healthy. Tasty.

Ingredients

2 red capsicums
1 medium sized cauliflower, chopped into bite sizes
1 onion, sliced
2 cloves of garlic, crushed
2 1/2 tsp baking powder
1 cup plain flour
1tsp salt and good sprinkling of pepper
1tsp turmeric powder
2tsp ground cumin
2tsp cayenne pepper
Handful of chopped parsley and rosemary
Handful of grated parmesan
8 eggs
1 red onion, sliced whole

Method

Pre heat your oven to 180 and grease a spring form cake tin with butter. Using a knife, stab the capsicums a few times then place on a baking tray and pop in the oven for 15 minutes, turning over half way through. Once cool enough to touch, remove the middle bit and roughly chop the flesh.

Bring a small pot full of water to the boil and add the cauliflower. Leave to cook for 5 minutes or until soft, then drain and leave aside in the sieve.

Whisk together all the remaining ingredients (except the red onion) until a soft, yet thick cake like batter forms then stir through the capsicum and cauliflower.

Pour into the prepared cake tin, smooth out evenly then place the red onion circles on top. Bake for 40 minutes or until golden and a skewer comes out clean.

Recipe link here.

2 / 5

Life-Changing Loaf

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Cranberries, dates, walnuts, quinoa, buckwheat, dried figs are just some of the ways you can play around with this loaf but here you have the basic steps to ensure you experience this beauty. With no flour, no refined sugar and no egg this has natural all over it! We challenge anyone to feel hungry after eating just a lil slice of this almost too filling dense bread.

Ingredients

3 cups oats
1 cup golden flaxseed
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup roughly chopped almonds
1/2 cup roughly chopped walnuts
3tbs chia seed
3tbs psyllium husk
2 cups of water
3tbs rice malt syrup (honey, agave, maple syrup or coconut nectar will also work)
3tbs coconut oil

Method

Pre heat you oven to 160 and line a baking tin.

Mix together the dry ingredients in a large bowl then whisk or shake the wet ingredients together. Pour in a little of the water mixture into the bowl and stir around. Continue this gradually until you have a milky, sticky mixture. If you feel the mixture is still slightly dry just add a little more water.

Carefully spoon the mixture into your prepared baking tin, pressing down evenly. You want the loaf to be firmly tucked into the tin.

Bake for 20 minutes. Bring the loaf out of the oven and turn onto a baking tray and cook for a further 20 minutes on the other side.

This will last on your kitchen counter or in the fridge for 3-4 days. Alernatively, it can be sliced then frozen. My fav way to eat this bread is with mushed banana and peanut butter or smashed avo and feta. Nom nom.

Recipe link here.

3 / 5

Chipotle Bacon Beans

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Three words. Brisket with beans. You’re welcome.

Ingredients

Olive oil for frying
2 red onions, roughly chopped
3 cloves of garlic, roughly chopped
10 rashes of bacon, roughly chopped
1 can crushed tomatoes
1 can of chipolte chillies in adobo sauce, chillies roughly chopped
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
2 cups chicken stock
4tbs molasses sugar – substitute brown sugar
Option:
grated cheddar and bread crumbs to sprinkle

Method

Serves 8-10 as a side

Heat the oil in a large pot and saute the onions, garlic and bacon on a medium heat for around 10 minutes or until slightly caramelised. Add the can of tomatoes and chipotle chillies as well as the sauce from the chipotle can and bring to the boil.

Add all the drained beans and chicken stock to the pot and simmer on a low heat for around 45 minutes. You may find you need to add splashes of water along the way. Stir through the sugar now and taste to see if you need any salt.

You can serve this as a BBQ side, a dip or for breakfast with eggs. If you want, sprinkle with bread crumbs and grated cheddar cheese and bake for 10 minutes or until golden.

Recipe link here.

4 / 5

Almond, Cacao Nib & Honey Toasted Muesli

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Make this, and you’ll never want to go out for breakfast again. Full stop.

Ingredients

4 cups oats
1 cup chopped almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
Handful chopped dried apricots
Handful chopped dried apples
1/4 cup cacao nibs – optional
1/4 cup coconut oil
1/4 cup honey

Method

Pre heat your oven to 170 and line two baking trays with baking paper.

Mix all the dry ingredients together then pour over the coconut oil and honey. Mix through well, making sure each little oat is glossy, then transfer evenly on top to the two trays.

Depending on the strength of your oven bake for 10-15 minutes or until golden. Leave aside to set and cool completely before storing in an air tight container. This will last up to 3 weeks. Easy does it!

Recipe link here.

5 / 5

Beetroot Yoghurt Toasts

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Once you start making your own dips it’s hard to go back to the packet stuff. Insanely easy, cheap and such a great way to boost your veg intake. Get onto it!

Ingredients

Ciabatta, thick sliced
Olive oil
1 can of sliced beetroot, drained
3 garlic cloves, skin still on
1/2 cup natural yoghurt
1tsp salt
Sunflower seeds, pumpkin seeds and sesame seeds to garnish – optional

Method

Makes around 2 cups

Pre heat the oven to 180 and bake the garlic cloves for 10 minutes. Once cool enough to touch remove the skin and blend in a food processor (or NutriBullet) along with the beetroot, salt and yoghurt until smooth.

Drizzle the ciabatta toasts generously with olive oil then sprinkle with salt and bake on a lined baking tray for 5 minutes on each side or until golden and crunchy.

Coat the dip generously on the toasts and garnish with the seeds.

Recipe link here.


Holly is the lady behind the food blog, The Wandering Matilda. She has spent the last five years writing and cooking across Europe and Asia. Tasting, treating, tippling and typing, Holly feels she has mastered adulthood when her butcher knows her name, she makes it in time for 6:30am yoga and can justify buying fresh blueberries over frozen ones. Follow her wanders @thewanderingmatilda.