Tag Archives: breakfast

All Natural Homemade Plum & Strawberry Jam on Fennel Raisin Bread with Creamy Ricotta Cheese


Breakfast is served!

Jam or fruit preserves are one of the simplest things to make. Basically you are just cooking fruit until it turns to mush (is that a technical term?!).

So anything you can buy in bulk at the farmers market or if you have some extra fruit lying around – get creative and make your own jam. No preservatives or additives when its homemade!

I happened to have some strawberries and plums in my fruit basket, plus I added a little orange rind and juice to give it a little tartness. I bought some Ricotta Cheese from the lovely Bedford Cheese Shop here in Williamsburg, BK, along with a delicious Fennel Raisin Loaf from Amy’s Bread.


For one 8 ounce mason jar

1 plum

1 cup of strawberries

juice of 1/2 an orange

1 tsp of grated orange zest (rind)

2 tbsp of honey



In a small pan over high heat add all of the ingredients and cook for about 20 mins, until it has a jam like consistency (ha! that’s easy enough)

Meanwhile add your mason jar to boiling water (lid included) to sterilize it. Remove carefully and pour jam inside, close and put in refrigerator over night.

* Note: for people who are used to store-bought jams, next time you are in the store read the label of your favorite brand. Check out the preservatives and amount of added sugar. Homemade will not taste as sweet but I promise you it is better for you. So you can experiment with each batch. If you want it sweeter you can add more honey or agave for example, if you want to be a purest don’t add anything. It’s up to you.

This should last in the fridge for a couple of weeks. But I say put it on everything! Toast, scones, ice-cream, yogurt, granola, or eat it straight out of the jar 🙂







International Protein Packed Breakfast Tacos

I say international because I have brought together Mexican, Italian and French influences for this breakfast dish. I love tacos, especially for breakfast as they really break up the boring breakfast routine.
These are so versatile. You can add any type of protein, cheese, herbs and veggies.
Using corn tortillas keep the dish wheat free and low in carbs.

After my run this morning, a protein packed breakfast is exactly what my body craves. This was on the table in 5 minutes. And disappeared in about 2!


2 corn tortillas
Handful of grape tomatoes
Few leaves of basil
A few crumbles of Chèvre, or any cheese you’d like
2 organic eggs
1/4 of avocado
Good quality olive oil


Heat the tortillas in a pan about 30 seconds on each side

Slice the tomatoes into quarters and slice the avocado into strips, tear the basil up

Scramble your eggs

Ensemble the eggs on the tortilla shells, add the avocado and tomatoes and crumbled chèvre, sprinkle on the basil. Add s&p and drizzle with olive oil.

Ready to eat!




Creamy Banana Mango Breakfast Smoothie- Dairy & Soy Free!


Smoothies are a great breakfast option for days when you don’t have time to cook, or want your breakfast to go or in a hurry.
I try to keep my blender in plain sight in my kitchen so I am reminded to use it in the morning to make nutrient packed smoothies (just a tip!).

I love creaminess in my smoothies, not a big fan of just pure fruit and ice. But I don’t want to use milk or soy, so instead I use coconut milk. It’s not the coconut milk from a can used in Thai cooking, but rather it comes in a milk carton and is low in fat and tastes refreshing. I personally like this brand, available in select grocery stores.


This recipe is super simple, and I like the fact that there are no berries involved, unlike most smoothies.



1 banana
1/2 cup of frozen mangoes (now you don’t need any ice)
1 tbsp of honey
1 cup of coconut milk


Everything into a blender and blend until smooth(ie). That was easy! 🙂

From the KoKo Dairy Free website:

Unique, great tasting, dairy free alternatives to milk

+ Made from freshly pressed coconut milk.
+ Naturally free of lactose, cow’s milk protein, soya and gluten.
+ Ideal for anyone with lactose, cow’s milk protein, soya or gluten intolerance.
+ Suitable for vegans, vegetarians, and coeliacs.
+ Cholesterol free and with calcium and fat levels matched to semi-skimmed milk. A naturally healthy
option for all to enjoy.
+ Palatable and versatile to use as drinks and in cooking.


5 Minute Breakfast Burrito

5 Minute Breakfast Burritos – say goodbye to boring eggs on toast!

My favorite part about a photo shoot at 6am on location in NYC is the Breakfast Burrito Truck. When arriving in the wee hours of the morning, nothing gets me more excited than a freshly made breakfast burrito. Say goodbye to scramble eggs and toast and good morning to a breakfast that will jump start your day!

The great part about this recipe, aside from it taking about 5 min to prepare and cook, is that you can be as creative as you like. Altering flavors from Italian to Mexican or even Greek all you have to do is switch out the herbs.

The following recipe is Italian, as I used fresh basil and parmesan cheese. But you can try fresh coriander and queso fresco for Mexican (and hot sauce!) or oregano and feta cheese for Greek.

1 whole wheat or multigrain tortilla
1 egg + 1 egg white, organic (the fat and cholesterol are contained in the yolk, so I use 1 egg plus the egg-white of a second egg)
1 ripe tomato, chopped
Handful of fresh basil leaves
Shredded Parmesan (just a sprinkling)
Drizzle of good quality olive oil

Heat the tortilla in a pan, no oil, over medium heat, for about 1 min on each side. Set aside.

In the same pan spray with olive oil, so your eggs don’t stick. Mix your eggs with s&p with a fork and add to pan. Scramble to your liking.

Meanwhile, chop your tomato and basil.

To serve, top tortilla with eggs, tomatoes, basil, shredded Parmesan cheese and drizzle with oil. Fold the bottom up and then roll the sides together. This can be eaten on the go if you wrap in some tin foil (recycled!).

Full of flavor and soooo easy! Enjoy!

The White Stuff

The dilemma: you love cereal for breakfast (or snacks!) and need that creamy, cold, refreshing “white stuff” to drown it in, but you dont want milk.

We’ve all tried different kinds of white stuff (soy milk, almond milk, hemp milk) or sometimes its kind of gray… (rice milk…). Finally after many attempts I am happy to report  a winner not only in taste and appearance but also in nutritional value.
Coconut Milk, this brand in particular (purchased from Ocado in London) is delicious. The taste is sweet yet mild, the shade of white is just right AND its good for you!
Coconuts are highly nutritious. Rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals: iron, selenium, sodium, calcium, magnesium and phosphorus. LACTOSE FREE! Soya free, gluten free, cholesteral free!
Depending on the type of coconut milk you get, for example coconut cream or milk, the fat content can be quite high. So pay attention. The good thing is the fats are mostly MCFA’s (medium fatty chain acids). These fats are rapidly metabolized into energy by the liver, so they are used up quickly and are less likely to be stored as fat (unlike other saturated fights from animals). However, moderation is always key!

This type of coconut milk (less concentrated) only has 1.9g of fat per 100ml. One 250ml glass provides 37.5% of recommended calcium and vitamins D2 and B12.