Breakfast:

Yogurt with Stewed Apples

Ingredients (Serves 1):

• 1 apple (choose a seasonal variety like Bramley or Braeburn).

• 1 tsp ground cinnamon (warming and great for blood sugar regulation).

• A small pinch of ground ginger or nutmeg (optional for extra warmth).

• 1 tsp butter or coconut oil (optional, to aid digestion and add healthy fats).

• 1-2 tbsp water.

• 1 cup unsweetened, full-fat yogurt (Greek-style or plant-based alternative, depending on preference).

• 1 tbsp chia seed (optional, adds extra protein).

• Optional toppings: A sprinkle of crushed walnuts, pumpkin seeds, or a drizzle of almond butter for added protein and healthy fats.

Instructions:

1. Peel, core, and dice the apple into small chunks.

2. If using chia seed mix into your yoghurt to soften.

3. In a small saucepan, melt the butter or coconut oil (if using) over low heat. Add the apple pieces, cinnamon, and a small pinch of ground ginger or nutmeg.

4. Add 1-2 tablespoons of water to the pan and gently stew the apples over low to medium heat for 5-7 minutes, until softened and fragrant. Stir occasionally to prevent sticking.

5. Allow the stewed apples to cool slightly, then serve over a bowl of unsweetened yogurt and chia seed.

6. Sprinkle with walnuts or pumpkin seeds for crunch and extra nourishment.

Tip: I triple the apples and store the excess in a jar in the fridge and warm up for a quick breakfast another day or eat cold! I also like to add my granola as a topping! Enjoy!

Gluten-Free, Wheat-Free, and Dairy-Free Granola

Ingredients:

• 150g whole almonds

• 100g walnuts

• 100g pecans

• 65g pumpkin seeds

• 65g sunflower seeds

• 40g flaxseed

• 40g protein powder (check for sugars)

• 90g coconut chips

• 100g smooth almond butter

• 80ml water

• 1 tbsp erythritol (optional)

Method:

1. Preheat the oven to 150°C.

2. Prepare the nuts: Roughly chop the almonds, walnuts, and pecans, or pulse them in a food processor to your preferred texture.

3. Mix the dry ingredients: In a large bowl, combine the chopped nuts, seeds, flaxseed, protein powder, and coconut chips.

4. Melt the almond butter mixture: In a heatproof bowl, place the almond butter, erythritol, and water. Set the bowl over a pot of boiling water and stir until the almond butter thins out. Remove from heat.

5. Combine everything: Pour the almond butter mixture over the nut and seed mixture. Stir well until everything is evenly coated. If the mixture is too dry, add another tablespoon of water.

6. Bake: Spread the granola mixture evenly onto a lined baking tray. Bake for 25-30 minutes, stirring halfway through to ensure even toasting.

7. Cool and store: Remove from the oven and let the granola cool completely. Store in an airtight container to maintain freshness.

Enjoy your homemade, healthy, and crunchy granola as a topping for yogurt, with milk alternatives, or as a snack on its own!