Dr Libby's Six Quick Breakfasts

Feeling a little flat? The new book from Dr Libby Weaver has tips and more than 100 recipes to help your energy stores. The Energy Guide looks at how the "three pillars of health", nutrition, biochemisty and emotions, influence your vitality. Dr Libby breaks down our day-to-day habits with chapters titled "Are you sleeping well?" and "Are you stressed and emotional?", offering achievable steps we can take to get our bodies working as they should. Her wholefood recipes look tasty and simple to make too — think salmon and quinoa fish cakes and broccoli and spinach flatbread. See six of her fast, healthy and nutritious breakfast recipes below.

PUMPKIN QUINOA PORRIDGE
Serves 4

1 cup (250g) mashed roasted pumpkin
½ tsp ground cinnamon
2 Tbsp extra virgin coconut oil, melted, or ghee 
2 cups (370g) rinsed, cooked quinoa 
2 Tbsp almond butter 
100g blueberries
1 pomegranate, seeds removed
1 Tbsp pure maple syrup (optional)

METHOD
1. Place the pumpkin, cinnamon and half the coconut oil or ghee in a saucepan and cook over medium heat for 5 minutes or until warmed through.
2. Place the quinoa and remaining coconut oil or ghee in a separate saucepan and warm gently over medium heat.
3. Spoon the quinoa into a bowl and top with the pumpkin. Add the almond butter, blueberries, pomegranate seeds and a drizzle of maple syrup if you like.

READ: Dr Libby Wants You to Say No

BREAKFAST BOWL
Serves 4
4 eggs, at room temperature
1 avocado, cut into quarters
200g cherry tomatoes, halved
2 handfuls of watercress or baby spinach leaves
2 Tbsp freshly squeezed lemon juice
2 Tbsp extra virgin olive oil
1/3 cup (55g) mixed seeds, such as linseeds, pumpkin seeds and sunflower seeds

METHOD
1. Bring a saucepan of water to the boil and gently lower the eggs into the water. Cook for 6 minutes, then remove from the pan and rinse under cold water. Peel straight away.
2. Divide the avocado, tomato and watercress or spinach among four bowls. Top with a soft-boiled egg, drizzle with lemon juice and olive oil, and sprinkle with seeds.

STRAWBERRY CHIA POTS
Serves 4
250g strawberries, hulled and halved
1 banana, chopped
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp vanilla extract
1 Tbsp melted extra virgin coconut oil, at room temperature
1 × 400ml tin coconut cream
½ cup (70g) black chia seeds, plus extra for sprinkling

METHOD
1. Place 200 g of the strawberries and the banana, spices, vanilla, coconut oil and coconut cream in a blender and blend until smooth. Transfer to a bowl and fold through the chia seeds.
2. Divide among four serving pots or bowls, then cover and refrigerate overnight. Serve with the remaining strawberry halves and a sprinkle of extra chia seeds.

SESAME EGGS WITH ASPARAGUS SOLDIERS
Serves 4
1 bunch asparagus (180g), trimmed
1 Tbsp Dukkah or toasted sesame seeds
Sea salt
4 eggs, at room temperature

METHOD
1. Steam the asparagus for 3 minutes or until bright green and tender.
2. Place the dukkah or sesame seeds in a bowl, add salt and mix to combine.
3. Bring a saucepan of water to the boil. Gently lower the eggs into the pan and cook for 4 minutes.
4. Remove from the pan and transfer to egg cups.
5. Cut the tops off the eggs straight away, sprinkle with the dukkah or sesame seeds and serve with the steamed asparagus.

READ: Dr Libby Explains Why You're Always Tired

AVOCADO AND EGG BOWLS
Serves 4
1 Tbsp freshly squeezed lemon juice
1 Tbsp extra virgin olive oil
4 hard-boiled eggs, peeled and chopped
1 tomato, chopped
Handful of small basil leaves, torn
Handful of small flat-leaf parsley leaves, torn
Sea salt and freshly ground black pepper
2 avocados, halved and stones removed

METHOD
1. Combine the lemon juice and olive oil. Place the egg, tomato and herbs in a bowl, season with salt and pepper and gently mix to combine.
2. Fill the avocado halves with the egg mixture and finish with a drizzle of the dressing.

OMELETTES WITH AVOCADO AND LEAFY GREENS
Serves 4
1 Tbsp olive oil
4 eggs, lightly beaten
2 sheets nori, sliced into 1 cm strips
2 avocados, thinly sliced
2 handfuls of baby spinach
1 Tbsp freshly squeezed lemon juice
Sea salt and freshly ground black pepper

METHOD
1. Heat half the olive oil in a non-stick frying pan over medium heat. Add half the beaten egg and swirl to coat the base of the pan; you want a thin omelette so pour off the excess if you add too much.
2. Cook until the edge of the omelette starts to set, lifting it with a spatula and allowing any uncooked egg to run underneath. Once the base is set, flip and cook the other side. Remove the omelette from the
pan and repeat with the remaining beaten egg.
3. Top each omelette with nori, sliced avocado and spinach. Drizzle with lemon juice and season with salt and pepper, then roll up to enclose the filling.
4. Cut the omelettes in half and divide among four plates to serve.

• Extract printed with permission from The Energy Guide by Dr Libby Weaver, Macmillan, RRP $39.99.