With the new year, comes the promise of fresh starts and, inevitably, the commitment to get back on track after the indulgence of Christmas. I'm a true believer that crash diets never work, and it's small, simple changes that'll make leading a healthier life a whole lot easier. Enriching our bodies with a healthy breakfast that'll help us kick off our day is up there on my list and it's a simple change we can all make to our daily routine. I think a lot of us have been brainwashed into thinking we only have time to pour milk over cereal, but that's simply not true.
Mixing it up and introducing new, exciting ingredients can make the first meal of the day the one you look forward to the most. This breakfast can be made in advance so make a batch on Sunday night and rack them up in the fridge, ready to be enjoyed with no effort in the following days.
Avocado on toast has massively grown in popularity over recent years, and I for one, love it – avocado is full of potassium, fibre and good fats. It's also high in vitamin E, which helps maintain healthy skin and eyes and strengthens the immune system. It's a green goddess of a fruit, which I couldn't help but include in this recipe for avocado chocolate breakfast trifle. If you're eating on the go, divide your trifle between jam jars, then pop the lids on, keeping the nuts and yogurt in separate little pots, ready to assemble when you get to the office.
Kick start your mornings with a hit of nutritious food and you won't regret it. See you next week.
Servings: Makes 4
1 avocado, halved and pitted
1 teaspoon vanilla extract
4 heaping tablespoons rolled oats
¼ cup milk (nut milk works, too)
2 tablespoons maple syrup
1 banana, peeled and chopped
2 tablespoons raw cacao powder
¼ cup mixed nuts (such as almonds, brazils and cashews)
½ cup natural yogurt
Scoop the avocado flesh into a food processor and add the juice of both limes, followed by the vanilla, oats, milk, maple syrup and banana. Blitz everything together for a few minutes, until super smooth, then spoon half of the mixture into four small glass bowls or cups.
Add the cacao to the remaining avocado purée and blitz again until incorporated. Divide the cacao purée between the bowls or cups, then pop them in the fridge for at least 30 minutes to chill and set.
Meanwhile, preheat oven to 350 F. Spread nuts on a small baking tray and roast 8 to 10 minutes, until golden. Cool, transfer to a chopping board and chop coarsely.
When you’re ready to serve the breakfast pots, top with the yogurt and sprinkle with chopped nuts.