Top Tips for Slow or on the go Breakfasts!

The key to a great breakfast is remembering that eating a healthy breakfast energises, keeps the weight down and helps make you healthier and happier.

So what’s on the menu at your house this week?

Weekend breakfasts are usually a much slower affair, while week days can be a frantic ‘grab and go’.

Here’s a few recipe ideas to suit both, and if you’re looking to avoid that sugar high that leaves you crashing and incoherent by mid morning – then these are for you.

They’re nutritious, the low amounts of sugars combined with protein allows the body to process glucose more slowly…. and these recipes taste great too.

Slow It Down Weekend Breakfast Recipes

Vegetable Frittata ThinkstockPhotos-480617271

You will need:

2 tbsp olive oil
1 onion, finely sliced
1 large garlic clove, peeled and minced
250g cooked vegetables of your choice, diced,
1 handful spring cabbage, shredded
6 large eggs, lightly beaten (or use egg replacement)
1 tbsp flat leaf parsley, finely chopped
4 oz/ 125g soft goats’ cheese, crumbled (or vegan cheese)
Sea salt and freshly ground black pepper


  • Heat 1 tbsp of the olive oil in a large frying pan.
  • Saute onions until soft. Take care not to burn.
  • Add the garlic, cooked vegetables and cabbage. Cook for a further 2 mins.
    Season the beaten eggs with black pepper and salt, then whisk and add to pan.
  • Turn the heat down and cook till sides and centre is barely set.
  • Flip the frittata over onto a large plate, and transfer back to the frying pan with the cooked side up.
    Sprinkle the cheese over and cook until the frittata is golden and firm.
  • Cut into wedges and serve with a crisp green salad.

Fruity Porridge ThinkstockPhotos-502212560(1)

You will need:

Porridge oats

Milk, or alternative

1 small apple, or sprinkling of your favourite dried fruit

Nutmeg, grated


  • Peel, core and grate apple
  • Heat up milk and porridge in saucepan, with grated nutmeg to taste.
  • When porridge has sufficiently thickened, add grated apple, and serve


On-The-Go Weekday Breakfast Recipes

Making your own muesli means you’re in charge of what goes in it, therefore you can avoid what you don’t like and keep processed sugars out!

Home-made Muesli ThinkstockPhotos-493020086

5 cups sprouted oats, or plain oats
2 cups quinoa, buckwheat, or millet flakes
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup dried goji berries
1 cup dried mango, finely chopped
½ cup dried apricots, finely chopped
1 cup roughly chopped almonds


  • Mix all ingredients together. Store in airtight glass jar.
  • Serve with a Milk, or alternative of your choice.

Breakfast Smoothie ThinkstockPhotos-467257185

Adding protein and healthy fats to smoothies recipes slows the digestion of sugar, it keeps you going, naturally.

You will need:

300 g Pear, Plums, mixed berries (any combination of these low sugar fruits)

8 tbsps Natural Yoghurt (or dairy free version)

1 tbsp Protein Powder

2 tsps Linseed/Flaxseed


  • Place all the ingredients in the blender.
  • Blend till smooth and seeds are pulverized.
  • Add water if needed for the consistency you prefer.

If you really have little time before you run out of the door, but want something hot, this is a great choice. High in protein and sweetened with a little fruit.

Quick Quinoa Flake Porridge ThinkstockPhotos-483363230

This will give a porridge like consistency.

1 Serving

You will need:

1/3 cup of quinoa flakes

1 cup of Milk, or alternative or water

Sliced strawberries and/or banana


  • Bring the liquid to the boil and stir in the flakes, simmer for 30 seconds.
  • Remove from heat and let the quinoa stand for a few minutes. It will thicken as it stands.
  • When just at your preferred consistency add sliced fruit.
  • Best eaten while hot.

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1 Comment

  • Anita says:

    Looks really good and we will try them all. Always looking for new ideas to stop back sliding into sugary salty cereals. Thanks!

So, what is your take on this?