Once you’ve given this recipe a go, try a different combo of Notella and Banana Wraps. Yum!

Get the kids in the kitchen to help make them!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Raw Honey
Nut butter
Cinnamon
Coconut Oil

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Golden Honey & Ricotta Wraps

Author Brenda Janschek

Ingredients

• 8 slices of Mountain Bread
• Raw Honey
• Fresh Ricotta
• Banana sliced
• Nut butter
• Cinnamon
• Coconut oil ghee or butter for frying

Instructions

• Lie Mountain Bread on kitchen counter
• Spread honey and nut butter at the end of each slice
• Next spread the ricotta cheese
• Place slices of banana on top
• Sprinkle with cinnamon
• Roll it up remembering to fold in the ends as you go
• Heat coconut oil, ghee or butter in large frying pan on medium heat, when hot fry the rolls for approx 3 minutes each side or until lightly golden.

TO SERVE

• Allow to cool slightly and serve warm with a side of sliced fruit or berries

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free, sweet and savoury recipes that have all been kid-tested and approved, and take the guesswork out of what delicious, healthy food to pack your kids for lunch!

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise, feel free to pm me your photos via Facebook.

Some other easy breakfast ideas you might like are Gingerbread Smoothie and Brenda’s Big Batch Bircher Muesli. 

The beauty of this little recipe is that you can substitute away with your kids preferred vegetables.

When I make these for dinner (with extras for next day’s school lunch) I serve them with guacamole and sour cream and the kids demolish them.

Once again, I’ve avoided the grand mess that comes with frying on the stove and saved myself lots of time by simply popping these fritters into the oven, using the time to tidy up the kitchen and throw together a salad while they cook.

If you’re looking for more recipe inspiration, take a look at my delicious recipe ebook Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Milk

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Golden Baked Vegetable Fritters

Servings 16

Author Brenda Janschek

Ingredients

• 1 red onion
• 2 cloves garlic
• 2 tablespoons fresh herbs of choice like parsley basil or mint
• 1 medium sweet potato
• 2 small carrots
• 1 medium zucchini
• 1 corn kernels sliced off cob
• 1 cup chopped ham
• ½ cup cheddar cheese
• ½ cup parmesan cheese
• 1 cup spelt flour add extra if mixture is too wet, needs to have medium firmness to hold circle shape on baking tray
• 1 teaspoon baking powder
• 1/2 cup milk
• 1/3 cup melted and slightly cooled butter
• 3 eggs lightly beaten

Instructions

• Preheat oven to 175 degrees C
• Line two or three baking sheets with baking paper
• Finely chop onion and garlic and herbs
• Pop sweet potato and carrot in a food processor, finely chop/grate and place into a large bowl
• Finely chop/grate zucchini in food processor and pop into the same bowl as sweet potato and carrot, placing all other ingredients into the bowl and stir well
• Add extra flour if the mixture is too wet, it needs to have medium paste consistency
• Dollop the mixture onto the baking paper and cook for approximately 20 minutes or until fritters are firm and golden

If you make this recipe let me know if your family loves it as much as we do, and please take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

You might also like these other family-friendly dinner ideas Sweet potato, corn and wild salmon fritters and Baked chicken nuggets.

Bren x

When we start thinking outside the cereal box, homemade granola makes a wonderful, delicious breakfast option.

The bought stuff is mostly high in sugar with industrialised oils and lots of other less than ideal ingredients, so just don’t go there!

This version has wholesome goodness by the mouthful. Filled with fibre, protein, vitamins and minerals galore from the oats and coconut flakes, healthy saturated fat from the coconut oil, protein from the nuts and seeds plus texture and that all important crunch, the cinnamon balancing out your blood sugar.

Granola is pretty forgiving, you can tweak and change to suit any taste. I personally go for a more less sweet, more crunch vibe, but go ahead and add in some sultanas or goji berries if that takes your fancy.

Serve as cereal with your favourite milk, or with yoghurt and fresh fruit. My kids also love grabbing it by the handful as an easy snack. You can also make this lunchbox friendly by using just seeds instead of nuts. Or my favourite way is as a parfait including chia pudding and fruit in the layers. This breakfast keeps me full until dinner time!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

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My Favourite Homemade Granola

Prep Time 5 minutes

Total Time 25 minutes

Author Brenda Janschek

Ingredients

• 2 cups gluten-free whole rolled oats
• 3 cups coconut flakes/chips
• 1.5 cup mixed nuts chopped - I love a mix of brazil nuts, hazelnuts, cashews
• 1/2 cup mixed seeds - I love pepitas sunflower seeds, sesame seeds and chia seeds
• 1/2 cup sulphur free chopped apricots or you can use dates
• 2 teaspoons cinnamon
• 1 teaspoon vanilla powder or extract
• 1 teaspoon ground ginger
• 3/4 cup coconut oil melted
• 1/4 cup brown rice syrup maple syrup or raw honey- or add sweetness to taste

Instructions

• Preheat oven to 160 C
• Line two baking sheets with baking paper
• Mix all dry ingredients in a large bowl
• Add coconut oil and sweetener and stir well
• Spread the mixture over the two baking trays
• Place in oven for 15 minutes until edges start to golden, then stir around and pop back in oven for another 5-10mins or until golden brown. Stir a couple of extra times during cooking if necessary.
• Keep in Mason jar in cupboard or fridge for up to 2 weeks.

If you’re looking for more recipe inspiration, take a look at my recipe ebook getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

Check out this post for other delicious ‘think outside the cereal box’ breakfast ideas

Bren x

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One way I like to up the quota of vegetables for my whole family is by including vegetables for breakfast.

Not only does this jumpstart our day with a boost of nutrients, but the phytochemical-rich foods with antioxidant and anti-inflammatory compounds start pumping through our bodies right from the beginning of the day.

Initially, when I help clients to start thinking outside the cereal box, typically we start moving away from things like boxed cereals, vegemite or nutella on toast and breakfast drinks like Up & Go. Depending on the family, we may move towards muesli, bircher muesli, porridge, notella on sourdough. Then start including recipes like smoothies, banana bread, parfaits and breakfast ice-creams.

It’s when I suggest vegetables for breakfast that I get the most resistance. “Vegetables for breakfast!! We would never eat that!”

There are some really simple, non-confronting ways to ease the whole family into the idea of eating vegetables for breakfast. Here are a few examples of breakfast ideas which are rotated in my house:

Placing an egg with a side of sausage on a bed of baby spinach and chopped tomato, capsicum and cucumber;

Haloumi on sourdough toast with avocado, baby spinach and tomato slices;

Open omelette with rocket, chopped tomato and avocado;

Sourdough with scrambled eggs, ham, herbs, baby spinach and tomato.

You’ll note the ‘realness’ of these photos, no fancy plating up during rush hour!!

Need some more inspiration? Here are some delicious recipes for you to try.

Ginger, Mint and Green Apple Smoothie by Brenda Janschek Health and Lifestyle

Shakshouka with Tomatoes, Feta and Peppers by Yummy Inspirations

Veggie-Loaded, Super- Nutrient Primal Pizza Omelette by The Holistic Nutritionist

Garlic Mushroom Omelette Wrap by Well Nourished

Carrot Cake Pancakes by Well Nourished

Cauliflower Toast by The Holistic Ingredient

Sweet Potato Bruscetta by Vegan Sparkles

Slow Cooker Baked Beans with Vegetables by Salus Southern Highlands

Enjoy!

When life is busy, smoothies are super-quick to make and are highly nutritious.

The better news is that, as a handy breakfast option for the whole family, they leave unhealthy breakfast cereals packed full of superfluous sugar and other nasties in their wake.

Free radical-fighting Vitamin C plays a leading role in this smoothie, and your immune system and energy levels will thank you almost as much as your taste buds.

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Anti-Oxidant Smoothie

Prep Time 3 minutes

Cook Time 2 minutes

Total Time 5 minutes

Servings 1

Author Brenda Janschek

Ingredients

• 1 cup raspberries or blueberries, nb: blueberries make it sweeter
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 tablespoon mint or basil
• 1/2 cup mixed cashews, chia seeds, and linseeds
• 2 tablespoons grass-fed gelatin optional, l but awesome for all it’s incredible benefits to our skin, elasticity, wrinkles, cellulite, great for weight loss, teeth and hair and nails, digestion, arthritis just to name a few
• 1 teaspoon coconut oil optional but adds a good. healthy fat
• 200 mls coconut water or almond milk or filtered water
• Lots of ice

Instructions

• Whizz all the ingredients in a blender and serve

You might also love these delicious recipes:

Ginger, Mint and Green Apple Smoothie

Super Smoothie

8 Nutrient Packed Smoothies for Dinner 

Fresh and Raw Zucchini Noodle Salad

Enjoy!

And it’s packed with all the beneficial ingredients needed to feed the gut bacteria, making for a happy digestive system : )

Swiss nutritionist Dr. Bircher-Brenner believed that the raw, natural ingredients of his muesli brew (brewsli!) would have healing properties for his patient’s health.

Bircher Muesli was born!

Soaking the oats and nuts and seeds overnight reduces the phytic acids. This not only makes them more digestible but also allows the body to absorb the nutrients more efficiently.

This is my family’s favourite homemade combination for bircher muesli, which is jam-packed full of goodness and a great way to start the day. There’s some in the fridge right now!

Got picky eaters? The Fussy Eating Bundle was created to help as many parents as possible instill positive eating habits in their children and provide a lifelong joyful relationship with food, thus creating peaceful, stress-free mealtimes. FIND OUR MORE HERE.

This is a big batch that will be enough to last for breakfast, snacks, and lunchboxes for the week. Top it with My Favourite Homemade Granola recipe to add some texture and crunch.

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Brenda's Big Batch Bircher Muesli

A delicious breakfast option to make mornings run smoothly.

Prep Time 5 minutes

Author Brenda Janschek

Ingredients

• 5 x cups of rolled oats
• 3 x cups of milk or coconut water or a combination of both
• A couple handfuls of almonds
• A couple handfuls of sunflower seeds
• 2 tablespoons of chia seeds
• A couple handfuls of sultanas
• 2 x cups of natural yoghurt
• Juice of one orange
• 1 x grated apple
• A good shake of cinnamon
• A good pinch of vanilla powder

Instructions

• Mix all of the above together, cover and leave pop into the fridge overnight.
• In the morning, serve with extra milk and/or yoghurt, fresh seasonal fruit and a swirl of raw honey or pure maple syrup.

Notes:

* Fresh fruit is a fabulous source of fibre and has been shown to reduce the risk of cancer and other diseases. In this recipe, I use grated apple, which is packed with vitamins like A, B1, B2, and C, as well as minerals like calcium, potassium, iodine, iron, and phosphorous.

* Oats can be powerful in lowering cholesterol and, therefore, fighting heart disease. Oats contain insoluble fibre which lowers blood sugar and control diabetes.

* Nuts and seeds are rich in omega-3 fatty acids, which are associated with numerous health benefits including the development of the nervous system and reducing bad cholesterol. They are also are a great source of protein which is important for building and repairing muscles.

* Chia seeds deserve a special mention as they are highly nutritious and a natural source of Essential Fatty Acids, a great source of fibre, full of antioxidants, protein, amino acids, essential minerals, and vitamins.

* Yoghurt provides good bacteria for the digestive tract, is a good source of protein, and is loaded with vitamins like calcium, vitamin B-2, B-12, potassium, and magnesium.

So let’s think outside the cereal box and enjoy this nutrient-rich, healthy wholefood breakfast that is exploding with goodness!

Other breakfast recipes you might like Date and Walnut Bircher Muesli and Spiced Quinoa Porridge.

I prefer to use pasture-raised organic eggs which have 2/3 more vitamin A, three times more vitamin E, seven times more beta carotene and twice the omega-3 fatty acids compared to commercially produced eggs.

They also have no hormones, antibiotics or pesticides.

I hope you enjoy these quick, easy, healthy & delicious little delights which are perfect for breakfast, lunch, dinner or snack!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Milk
Salt and pepper

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Egg Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 8 -10 eggs depending on size
• ½ -1 cup of milk
• 1 cup cheese grated cheddar, parmesan, crumbled feta
• Your preferred filling eg: chopped up ham spinach, kale, cherry tomato, mushrooms, herbs, feta, leftover rice, whatever takes your fancy!
• Sea salt and pepper to taste

Instructions

• Grease a muffin tin with butter or coconut oil
• Preheat oven to 175 degrees C
• In a measuring cup beat the eggs and milk
• Divide the egg mixture equally between the holes
• Add cheese to each muffins hole as well as your preferred filling
• Bake for 15-20 minutes, until golden
• Leave to cool slightly before removing from tray
• Suitable for freezing

Notes

Make a double batch to make enough to pack in lunchboxes
Get the kids involved, a fun recipe for them to make
Wrap bacon or prosciutto into the muffin hole before filling with egg mixture.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious breakfast recipes you might like are Summer Mango Coconut Cream and Brenda’s Breaky Balls.