HEALTHY, HIGH PROTEIN BREAKFAST BOWLS
1 cup of white or black chia seeds
young coconut chunks
3 cups of yogurt ( I use low fat)
3 cups of high protein granola / oats
2 cups of dried cranberries/ cherries, or any dried fruit cut into bite-sized chunks (without added sugar)
2-3 cups of pecan nuts, whole roasted almonds / walnuts (your preference, your nut choice)

Very simple: put chia seeds, plus coconut chunks, in yogurt for 3 + hrs. I do mine overnight in fridge.
The seeds double in size. Soak granola and dried cranberries in kombucha/water (just enough to get them thoroughly wet) for the same time.
Toast nuts on baking sheet for 10-15 mins at 350ºF (180 ºC) ( depending on how dark you like them).
Assemble bowl in any way you like (in layers), with enough yogurt and wet chia mix on top to support the nuts.
Recipe and photo: Annie Goussard Newton

ALIDA SE ONTBYT QUICHE
1 rol skilferkorsdeeg of broskors deeg
5 eiers
1 koppie melk
ham en uie (soveel soos jy wil)
gerasperde kaas

Plaas deeg onderin in ‘n gespuite reghoekige oondbak.
Strooi nou alles wat jy as vulsel wil gebruik maw ham, uie, ens in die kors.
Klits die melk en eiers saam en gooi dit oor die vulsel,  strooi dan laastens genoeg kaas oor.
Bak teen 180ºC vir ongeveer 30 – 40 minute tot goudbruin.
Ham en uie kan met enigiets vervang word wat jy in jou kas/yskas het.
Resep en foto: Alida Siebert

EGG IN THE HOLE BACON SANDWICH
oil, for frying
4 rashers smoked streaky bacon
2 thick slices bread
1 tablespoon mayonnaise
1 small egg
1 tablespoon ketchup or brown sauce, to serve

Heat a splash of oil in a large, non-stick frying pan.
Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices.
Fry the bread in the same pan.
When browned on one side, flip both over and crack the egg into the hole.
Fry for 2 – 3 minutes, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.
Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.
Photo: Melissa Ann Vermeulen

FRANSE ROOSTERBROOD VIR LAAT ONTBYT
Liezl Louw het vanoggend vir ons die french toast gemaak vir brunch en was djeeeerlik dankie Liezl.
8 snye brood
1 pakkie repies spek
10 eiers,  waarvan 6 geklits
gerasperde kaas
sout en peper na smaak
1/3 koppie heuning
1 eetlepel knoffel vlokkies
1 eetlepel rissie vlokkies
bietjie olie om vir vlakbraai

Pak die repies spek in ‘n bakplaat wat bedek is met foelie en pak die repies spek oop daarop.
Smeer die spek met die heuning met ‘n kwas.
Sprinkel die vlokkies oor.
Bak die spek innie oond vir omtrent 8 min en draai dit om, bak vir nog 5 min tot krakerig.
Maak die olie warm in ‘n groot pan.
Doop die brood in die geklitste eier met sout en peper en bak in die olie tot goudbruin.
Bak die vier eiers en plaas dit tussen 2 snye eierbrood saam met 3 repies spek ‘n bietjie kaas en geur met sout en peper.  Kan ook tamatie opsit indien verkies.
Resep: Liezl Louw
Foto:  Gideon Louw

MAKLIKE VRUGTE SMOOTHIE MET FLAX SAAD
1 piesang
6 aarbeie
1 appel
2 eetlepels verfynde flax saad meel
1 koppie amandel melk – of melk van jou keuse
½ koppie water

Meng alles tot glad in menger.
(Die flax saad is die een bestanddeel wat die mees belangrik is, want dit werk die maag) 🙂
Resep geplaas deur Benita Rodrigues
Foto: Benita Rodrigues

HALLOUMI OMELETTE
3 eggs
3 teaspoons cold milk
butter (for frying) or oil (for frying)
salt and pepper
1⁄4 cup grated halloumi cheese

Break eggs into a bowl.
Add milk, salt and pepper.
Beat lightly.
Add the butter to a preheated frying pan and increase the heat until the butter sizzles.
Pour in the egg mixture and cook until the top is still liquid.
Add the grated Halloumi and fold over one-third of the omelette.
Reduce heat to medium and cook 2-3 minutes on each side and tip over onto a warm serving plate. Serve with fresh salad.
I added baby spinach, roughly torn.
Recipe and photo : Melissa Ann Vermeulen

WAFFLE TOASTIES
1 ½ cups all purpose flour
2 small sized eggs or use 1 large egg
1 ½ cups milk (if it is powdered milk, dissolve 2 to 3 tablespoons of milk in 1 ½ cups of water)
4 tablespoons melted butter (you can also substitute with ¼ cup (4 tablespoons) vegetable oil)
2 ½ tablespoons sugar
½ teaspoons vanilla extract
1 ½ teaspoons baking powder
¼ teaspoons salt
oil or butter or spray and cook to coat sandwich maker

This recipe makes about 8 to 10 pieces.
In a bowl, add the flour, baking powder, salt and sugar. Mix until combined.
Add the milk to a bowl, add the eggs, vanilla and melted butter (or vegetable oil if you are substituting). Beat until all ingredients are combined.
Create a well in the center of the flour and pour the milk mixture into the flour. Gently mix until all ingredients are combined and your batter is smooth.
Coat your sandwich maker with oil, add your batter and cook your waffles until the the sandwich maker indicates that it is ready or when the waffle toasties is done and has browned to your liking.
While the waffles are cooking, you may have to gently flip to the other side once the underside sufficiently browns, so check on it frequently.
Do this until your batter is exhausted. Remember to coat your sandwich maker with oil before you put in a new batch.
Done!
Serve immediately so it doesn’t cool and get soggy. You can drizzle your favourite syrup over your toasties or serve with some chicken, eggs, sausages and tea.
Recipe posted by Kristie Townsend
Photo: Kristie Townsend

ALMOND TOAST
Slice partially cooked loaf and freeze. Bake as many slices as required at any time straight from the freezer. A combination of macadamia nuts, peacans, walnuts and pistachios makes a delicious alternative to almands. Beautiful biscuits to serve with tea, after dinner or as an accompaniment to soft desserts, such as mouse.
4 egg whites
Pinch of cream of tartar
1/2 cup caster sugar
1 cup plain flour, sifted
3/4 cup almonds
Few drops almond essence

Pre heat oven to 200ºC and grease a small loaf tin.
Beat egg whites with cream of tartar till stiff peaks form. Gradually add sugar, beating constantly until stiff. Lightly fold in flour, almonds and essence.
Spoon mixture into prepared tin and bake for 30-35 min. Cool for five minutes then turn onto a wire rack to cool completely.
Cut loaf into wafer-thin slices with a sharp, thin-bladed knife. Place on a ungreased baking tray. Reduce oven temperature to 150ºC and bake again for 10-15 minutes. Cool and store in a airtight container.
Recipe and Photo: Nicolette Papas

OMELETTE KOLWYNTJIES
½ ui, fyngekap
½ rooi soetrissie, fyngekap
½ geel soetrissie, fyngekap
5 sampioene, fyngekap
1 koppie kaas (ek het Gouda en Mozzarella gemeng)
6 eiers
125 ml melk
½ teelepel bakpoeier
sout en peper na smaak

Stel die oond op 180ºC. Spuit ‘n kolwyn pannetjie met spray ‘n cook.
Braai die uie, pepers en sampioene in bietjie olie of botter tot die uie deurskynend is.
Pak die mengsel onder in  die muffin pannetjie. Strooi die kaas bo-oor.
Klits die eiers, melk, bakpoeier, sout en peper saam en gooi bo-oor die kaas.
Ek het die pannetjie vol gegooi. Bak in die oond tot die eier gaar is. Ek skat so tussen 15 tot 20 min.
Die resep is genoeg vir 6 muffins. Ek het dit bedien saam met toast en vars avo.
Resep en foto: Juanita Vermeulen

EIER, KAAS EN TAMATIE GEBAK
Die hoeveelhede is volgens die hoeveelheid brood wat ek gebruik het. Dit kan egter na willekeur volgens jou behoefte gewysig word.
5 eiers
10 snye brood (of soveel as wat jy in jou bak kan inpas)
½ koppie melk
2 tamaties in skywe gesny
4 stroke bacon (of meer)
1 koppie gerasperde Cheddarkaas (of meer)
gladde maaskaas of roomkaas
Dijon mosterd
Sout en peper na smaak

Smeer 5 snye brood met botter en rangskik dit op die bodem van ‘n oondbak met die botter kante na onder. Breek van die snye om die bodem mooi vol te pak soos ‘n legkaart. Sny die baconstroke in die helfte deur en braai dit liggies tot dit net gaar is. Smeer ‘n lagie mosterd oor die snye brood in die bak en volg dit op met ‘n dik laag maaskaas of roomkaas. Rangskik die bacon oor die brood en strooi ‘n lagie gerasperde kaas bo-oor. Plaas die orige snye brood bo-oor om dit te bedek en rangskik die tamatieskywe daaroor. Klits die eiers en melk saam, geur met sout en peper. Giet dit oor die inhoud van die bak. Strooi ‘n dik laag gerasperde kaas bo-oor en laat dit so staan om te week, totdat die oond, wat jy nou aanskakel, 180ºC bereik. Bak vir 20 minute en verhoog dan die hitte na 200ºC. Bak nog ‘n rukkie tot die gereg op pof en effens bruin word. Ongeveer 10 minute, maar hou maar dop.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete