Category Archives: Healthy Breakfast

Overnight oats are easy and healthy, great for a grab-and-go breakfast. PREP TIME: 5 mins CHILL TIME: 8 hrs Ingredients Base Overnight Oats 1/2 cup rolled oats 1/2 cup milk dairy or dairy-free 1/4 cup Greek yogurt or dairy-free yogurt 1 tablespoon chia seeds 1 tablespoon maple syrup Banana Bread 1/2 banana mashed 2 tablespoon chopped walnuts 1/2 teaspoon vanilla… Read More

This week’s recipe of the week is inspired by an Anthea Amore recipe and shared by store owner Denise. Quick and simple Zucchini & Kale Fritters with Smoked Tomato & Onion Relish, they make a wonderful savoury breakfast or light lunch. Enjoy! Makes: 10 fritters Preparation time: 10 minutes Cooking time: 20 minutes Ingredients Smoked tomato & onion relish 1… Read More

This Week’s Recipe of the Week has been inspired by Justine Schofield’s recipe in Delicious Magazine. A traditional favourite, luscious and creamy, serve warm with fresh fruit for breakfast or dessert. Yum! Serves: 6 Ingredients: 700ml milk 300ml pure (thin) cream 1 vanilla bean, split seeds scraped 1 cup (200g) arborio rice, rinsed 2 egg yolks 1/4 cup (55g) caster… Read More

This weeks Recipe of the Week is a delicious vegan breakfast recipe from Anthea Amore, cooked and photographed by Affordable Wholefoods owner Denise Evans. It features black turtle beans, fresh tomato and onion, lime and avocado and is best served on a piping hot crusty sourdough. Enjoy. Serving Size: makes 4 Preparation time: 5 minutes Cooking time: 50-70 minutes Ingredients:… Read More

This weeks Recipe of the Week is a warming gluten free power porridge made with gluten free wholegrains and seeds. The skies the limit with your toppings, though we’ve made this one simply with raspberries and chopped toasted almonds. Serving size: 3/4 cup porridge mix serves one Ingredients: 2 cups rolled quinoa (quinoa flakes) 2 cups rolled brown rice flakes… Read More

This weeks Recipe of the Week is Scrambled Tofu with Broccoli & Kale ~ a recipe inspired by local Vegan Cook & Author Anthea Amore from her recent cookbook ‘Hungary; for more crazy good vegan food’. Traditionally eaten for breakfast, this recipe can really be enjoyed any time of day. Serving Size: 4-6 serves Ingredients: 250g firm tofu, crumbled Cold… Read More

This weeks recipe of the week is a super delicious gluten free macadamia granola shared with us by Casey-Lee Lyons of Live Love Nourish. Casey-Lee is a Brisbane based Nutritionist, Naturopath, Recipe Creator and mother of two young girls. You can see other recipes from Casey-Lee on her website. Serving Size: 8 Ingredients: 1 cup mixed premium raw nuts 1… Read More

This weeks recipe of the week has been inspired by Taste Magazine. Deliciously sweet cacao pops… but do watch out, they are very addictive. Ingredients: 6 cups organic brown rice puffs 2 tablespoons organic cacao powder 1/4 cup solidified coconut oil 2 tablespoons pure maple syrup   Method: Preheat the oven to 130’C fan forced and line two large baking… Read More

This weeks recipe of the week uses some of our favourite gluten free ingredients including rolled quinoa, blanched almond meal and chopped pecans. It’s simple to make, healthy and delicious. Ingredients: 1 1/2 cups of roughly chopped almonds, macadamia nuts and pecans  (1/2 cup of each) 1 cup rolled quinoa 1/2 cup finely ground blanched almond meal 1/2 teaspoon ground… Read More