Tag Archives: breakfast

Breakfast Bar

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Almost every day I eat cereal for breakfast. It is always the same. 3 spoonsful of home-made gluten-free muesli and one spoonful each of chia seeds and psyllium husk. This is topped with sliced banana and orange juice.

Yesterday I realised that it was a lot of double-handling to remove the containers from the pantry, place them on the bench, spoon out what I needed and return them to the pantry. Could there be a better way?

It is quite a while since I tidied the pantry and the shelves definitely need wiping down.

Tonight I tackled just these two sections.

I swapped the various jars of flours to the higher shelf and relocated the cereal ingredients to the one at waist height. I also altered a couple of the containers. This now leaves enough room to have a workspace in front of the containers where I can access the cereal directly. The bowl and spoon are indicative of how it will be used.

It is a small change but one that I think will make the process of preparing breakfast simpler and easier.

Breakfast

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I am working from home today and I had time to try out my new blender for the first time.  I decided to make a green smoothie for breakfast.

Here are the ingredients all prepared and ready.

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There is kale, celery and an orange from the garden, pineapple which I had already chopped so it is probably a bit smaller than necessary, 2 cubes of frozen passionfruit pulp.  This was from our vine a few months ago.  The small bottle contains powdered ginger.  The root ginger came from my sister’s garden and I dehydrated and ground it.  I added a teaspoonful to my smoothie.

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Loaded into the blender and ready to go.  I added about 300ml of water.

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The end result.  I had a large glass of this for breakfast and have enough for tomorrow as well.

This was an easy and successful introduction to my new, high-speed blender and I am looking forward to using it to create many more healthy options to add to our diet.

Going Shopping & Gluten-Free Muesli

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As many of you would be aware, I buy most of my dry goods from the bulk bins at Simply Good.  This means I can buy as much or as little of an item as want with no packaging and no waste.  This is a topic dear to my heart and one which is being encouraged during ‘Plastic-Free July’.  I use re-usable mesh bags for things like dried fruit, seeds and nuts and reuse paper bags for flours and almond meal.  Once I get home they are decanted into storage jars.

Storage jars
These are the ingredients I use to make my gluten-free muesli.  You can adjust the quantities to suit yourself.

3 cups coconut
3 cups pumpkin seeds
3 cups sunflower seeds
3 cups almonds (roughly chopped) – I use the food processor
2 cups sultanas
2 cups flaxseed meal
1/4 cup cinnamon

Combine all ingredients thoroughly.

Gluten-free muesli
I store my mix in a large airtight container.

Muesli container
To serve – I use 1/4 cup of muesli and add 1 dessertspoon each of chia seeds and psyllium husk.  I usually add 1 apple (grated) and 1 kiwifruit (chopped) plus a spoonful of plain yoghurt.  It makes a delicious and satisfying breakfast.