Start Your Weekend Right: Saturday Breakfast Inspiration

We all cherish our Saturday mornings, so starting your weekend right is key! Depending on how your Monday to Friday went, your weekend kickoff may vary. Whether you're craving a gym session for some movement or simply need a slow morning with coffee in bed, it's important to start on the right note.

No matter your preference, we've got you covered with a sneak peek at four easy, macro-friendly recipes. Whether you're in the mood for something savoury or sweet, these simple dishes are sure to hit the spot and make your weekend complete!

Chopped Salmon & Avocado Bagel

Ingredients:

• 90g Bagels (Plain)
• 40g Avocado
• 50g Cucumber
• 30g Light Cream Cheese
• 50g Smoked Salmon
• Dill, to taste
• 1 tsp Lemon Juice
• 1 tsp Capers
• Red Onion, to taste

Method:

1. On a chopping board, slice cucumber and onion. Top with salmon, dill, capers, cream cheese, avocado, lemon juice and sea salt.
2. Using a large knife chop all ingredients together until well combined.
3. Using back of knife push mixture together into a pile the size of the bagel.
4. Slice bagel in a half and scoop mixture onto bagel.

*Mixture can be stored in an airtight container and kept in the fridge for 2-3 days.

Blueberry Cheesecake Pancakes

Ingredients:

• 60g Plain Flour
• 170g Greek Yogurt (Plain) (No Fat)
• 1 Egg (Large) (Raw)
• 30g Cream Cheese
• 3g Icing Sugar
• 40g Blueberries
• 2 tbsp Sugar Free Maple Syrup
• 0.5 tsp Baking Powder

Method:

1. In a bowl mix together flour and baking powder.
2. Combine yogurt, egg and half of maple syrup with dry ingredients and mix to combine.
3. Heat a pan over medium heat and add pancake batter to pan in desired size. Top with blueberries.
4. Cook for 2 minutes before flipping.
5. Stack pancakes and top with remaining maple syrup.
6. Add cream cheese to microwave safe bowl and heat for 10-15 seconds, until melted.
7. Top pancakes with cream cheese.

*We recommend making this meal at time of consumption.

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Fluffy Raspberry Pancakes

 Ingredients

• 60g Plain Flour
• 165g Greek Yoghurt (Plain) (No Fat)
• 1x Egg
• 80g Raspberries
• 8g Chia Seeds
• 4g Honey
• 1tbsp Sugar Free Maple Syrup

Directions

1. Heat small pot over medium-high heat. Add raspberries, chia seeds and honey. Stir continuously for 6-8 minutes until jam consistency forms.
2. In a bowl mix together flour and baking powder.
3. Combine yoghurt, egg and maple syrup with flour and mix to combine. Stir through half of raspberry chia jam.
4. Heat a pan over medium heat and add pancake batter to pan in desired size.
5. Cook for 2 minutes before flipping.
6. Stack pancakes and top with remaining raspberry chia jam and maple syrup.

*We recommend making this meal at time of consumption. 

Nutella Baked Oats

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days. 

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