I’m a full-on lover of home cooking and kitchen experimentation, but at the same time I’m super driven by health. I see food as an investment into my body. When I fill it with quality, fresh, chemical free wholefoods I feel a huge increase in my energy and overall vitality. I’m intentional with the ingredients I cook with and plan my meals with a vision of including a diverse range of nutrient dense foods throughout the week.
Breakfast is my favourite meal. I used to see breakfast as something that had to be shovelled in at lightning speed before rushing out the door to get things done. This attitude has really shifted for me recently. Now that I have a son my mornings are so important. I really need to approach the day with a right attitude and spirit. I need to be flexible. There are too many variables in a toddler that can ruin my attitude if I let them. I find when I’ve really taken care of myself in the mornings, the rest of the day flows.
I love to do something valuable for my spirit, my mind and my body every day. If I can get all this done before the day unfolds I know I’ll be setting myself up for a win. For my spirit I love to read the bible and speak to God about my hopes and worries in writing. I always find answers in its pages. Something leaps out to me and I know He is speaking. There is nothing quite as grounding for me as hearing God’s voice for my day. Everything else just seems to flow. If I’m having an especially tough time with negative emotions or worry I will force myself to begin the day by writing down ten things I am thankful for to God. I find by point number eight my whole perspective and demeanour has shifted.
For my body I’m a huge fan of movement in the early hours whether it’s a high intensity interval workout, a swim, or a barefoot walk on the beach. And then breakfast comes in. I’ll cook and eat with my son, and I don’t let anything rush me. I’ll spend time selecting, chopping, and sautéing, whatever I need to do to put something beautiful & nourishing on the plate. At the moment I love a plate full of different components; always with eggs and lots of seasonal veggies.
This is one of my favourite morning plates. Haloumi has become a recent obsession of mine. This recipe was inspired by Sarah Wilson in her cook book I Quit Sugar for Life. It is ridiculously good. I sometimes eat it as a snack, and even as a dessert. Salty cheese and butter meets with caramelized sweet rice malt syrup? You can’t get much better than that.
As for the zucchini side, I have so many flippin zucchini’s coming in my organic veggie box, and I needed to find something to do with them other than zucchini bread. Combining it raw with the mint, chilli flakes, parmesan and lime transforms it into something refreshing and new. If you haven’t got zucchinis you can switch it up to any grate-able raw veg you have on hand.
After adding a poached or fried egg and avocado I really enjoy picking whatever fresh herbs are in my garden and scattering them over the plate. It’s one of my favourite things to sit with my son Arie in the mornings and enjoy a long, slow breakfast that is brimming with goodness.
The following recipe serves one as a filling breakfast. So double if you are feeding two etc.
Sweet Herbed Haloumi:
4 thick slices of haloumi
1 sprig rosemary leaves chopped
2 tsp or more rice malt syrup*
1 tsp butter
A small handful chopped walnuts.
Zucchini with mint
1/2 large or 1 small zucchini grated
1 sprig mint leaves picked
2 tsp lime juice
1 Tbsp. olive oil,
A big pinch chilli flakes,
Grated parmesan or pecorino (optional)
Half an avocado (not pictured), lemon juice, salt & pepper to taste
An egg cooked to your liking. I love them poached or fried with a little dulse flakes, salt and pepper on top.
Haloumi: Place a frying pan on medium heat and fry haloumi. When it’s halfway done on one side (just getting golden) top the uncooked sides with a little butter, then drizzle with rice malt syrup, sprinkle with rosemary & sprinkle nuts on and around haloumi. Once nice & golden on bottom, flip and fry other side until golden. Remove from pan onto your plate.
Zucchini & mint: Combine zucchini with mint, drizzle with olive oil & lime, top with chilli flakes & cheese. Arrange on your plate with the haloumi.
Other ingredients: Add to the plate half an avocado, sliced & topped with lemon juice, salt & pepper, and egg cooked to your liking. Sprinkle some fresh basil or herbs if available.
Breakfast of champions.