Breakfast - Mushroom omelette with avocado coriander salad.

Mushroom omelette with avocado coriander salad.

The secret to making a quick yet delicious breakfast in the morning is to prepare everything you need the night before. Pre-chop onion, mushrooms and most of the salad stuff except for avocado, to keep it fresh. Then in the morning, all that needs to be done is heat a frying pan with some ghee or coconut oil and throw in onion, mushrooms and sauté on medium heat for a few minutes. In the meantime, whisk the eggs (3 whole and 2-3 egg whites, plus some sea salt) and slice avocado for the salad. Then pour the whisked eggs in the frying pan and let the whole thing cook for 5 minutes, on medium heat, or until cooked almost all the way through. Dress the salad with lemon juice, sea salt and olive oil. All up it takes 15 minutes and you have a lovely breakfast on the table.

Sides - Crispy Butternut Cubes

Crispy Butternut Cubes 

2lbs Butternut Squash, peeled, seeded and cut into 1" cubes.
2 Tbsp coconut oil
2 Tsp fresh thyme, chopped (or dried)

1. Preheat oven to 200*C. Line a baking sheet with tin foil.
2. Melt coconut oil. Toss with butternut squash and thyme. Spread out onto prepared baking sheet.
3. Place squash in oven. Bake for 30-35 minutes, or until slightly browned and tender. Shake tray ( and maybe flip chunks) every 10- 15 minutes.
(optional) half way through cooking throw in a handful of walnuts for added texture. 

Squash not eaten can be stored in the fridge for 24-48 hours. 

1 serving (125g) 

50 Kcal

10g carbs. 

2g protein. 

4g fat.

This recipe is extremely easy and damn right delicious, perfect accompaniment to any meal.  Can be sourced here.