Rich dark chocolate, rice flake porridge, gluten free, dairy free, vegan

Quick, simple, delicious and easy on the stomach. Dark chocolate and berry porridge

This recipe is an absolute winter warmer and totally indulgent. I mean dark chocolate for breakfast? Errrr, hello!
Top secret ingredient is the source of the dark chocolate, making it totally delicious and rich.
So, how do you make this badboy you ask? Read below…
Serves 1. Dairy free, gluten free and vegan.
Ingredients 

  • 50g rice flakes
  • 250ml of nut milk (I used almond, but hazelnut or cashew would be equally delicious)
  • Handful of frozen berries
  • Handful of Montezumas dark chocolate… or some other good quality dark chocolate
  • Mixed chopped nuts
  • Date syrup
A Belly Full of Bryony, Dark chocolate rice flake porridge

Divineeee

Method

  1. Place the rice flakes and the almond milk in a bowl and mix together.
  2. Pop your frozen berries in a small pan and heat on a medium heat. Add a little date syrup to sweeten and let the berries soften.
  3. Put in the Microwave for on full power for two minutes.
  4. Once the rice flake and milk porridge is done, take it out of the oven, give a quick stir and leave to stand for a minute. This is important as it thickens as it stands.
  5. Your fruit should be softening now and looking bubbly and warm. Take off the heat.
  6. Take your dark chocolate (in my case, secret ingredients, Montezumas dark chocolate buttons!), and pop them into the porridge. They will melt instantly with the heat of the porridge, giving you a lovely gooey mixture.
  7. Pop on the warm berries, sprinkle over the chopped nuts and squeeze over the date syrup. Bon appetit!
A belly full of Bryony, dark chocolate rice flake porridge, gluten free, vegan

Dark chocolate buttons are my secret ingredient, but really you can use any good quality dark chocolate.

BRYONY HOPKINS, A BELLY FULL OF BRYONY

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Long gone are the days where we all have time to sit down and properly enjoy breakfast on a weekday. I am finding that my breakfasts are becoming increasingly flighty and I know I am not the only one! Sometimes I find myself eating a nut bar for breakfast and I’m ALWAYS so dissatisfied and hungry after about an hour!
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These are a few of my favourite and easy on the go breakfasts. Prepped in advance, these can be eaten at your desk, in the car, on the train – well; they can be eaten pretty much anywhere! make sure you scroll to the bottom for the most versatile and delicious recipe of them all!
 Chia Seed Pudding
Chia seeds are an absolute powerhouse of goodness and so its no surprise they are classified a superfood. High in zinc, calcium, iron and many other vitamins, this breakfast is an excellent way to kick start the day. Prep this the night before and store in the fridge for the morning!
3 tablespoons chia seeds
250ml almond milk (although any other nut milk would work!)
1 tbspn date syrup or honey
1 tspn cinnamon
Suggestions for the topping: nut butter, desiccated coconut, fresh fruit, pumpkin seeds, dried nuts and fruit

This couldn’t be simpler. Mix the chia seeds with the milk in a jar or airtight container. Add the date syrup or honey and the cinnamon. Mix together and then leave in the fridge overnight (or for 8 hours until it’s set). Top with whatever you fancy in the morning – I like fruit and desiccated coconut!

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Overnight oats to the left and chia seed pudding on the right

Overnight Oats
Another super easy breakfast that can be prepped and stored in the fridge overnight for grab and go in the morning. Try this super simple base recipe and adapt the toppings!
100g of coconut yogurt
150g rolled oats
150ml of coconut milk
1 tbspn chia seeds (optional)
2 tbspn of sweetener (maple syrup, honey, date syrup)
1 tspn of cinnamon or ginger

Combine all the ingredients together and put in an airtight container in the fridge. Leave for 4 hours or preferably overnight!
Top with: granola, fresh fruit, dried fruits and nuts, nut butter, coconut or jam!
Granola
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Granola will take a little longer to prep but it is so worth it to have this in the fridge. Once baked and cooled, granola can pretty much go with anything. Can be served with yogurt in a Tupperware to take to work or even on top of your chia seed pudding or overnight oats! Here is a super simple granola recipe to get you going.
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2 tspn coconut oil
125ml maple syrup
2 tbspn honey
1 tspn vanilla extract                                                                            
100g macadamia nuts
200g rolled oats
50g pumpkin seeds

100g pecans

100g cashew nuts
100g dried fruit
50g flaked coconut

Heat the oven to about 180C.
Mix the coconut oil, maple syrup, honey and vanilla in a large bowl. Tip in all the ingredients, apart from the coconut and dried fruit and mix.
Tip the granola across a baking tray (use two if need be).Bake for 20 minutes and then add the coconut and dried fruit. Bake for another 5-10 minutes until beautifully golden brown (and your kitchen smells divine!)DON’T LET THEM BURN! Keep checking and turning in the oven whilst cooking. Let cool and store in an airtight container. Serve with fresh fruit or yogurt!
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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When I was a kid I used to absolutely love it when my Dad made us ‘eggy bread’ – AKA French Toast! (Although I actually only discovered that was it’s real name very recently!) So I took to the kitchen to find a gluten and dairy free alternative and came up with these cracking sweet and savoury options. Perfect for breakfast or brunch!
Savoury – French toast with Balsamic Cherry Tomatoes, Mushrooms  & Spinach
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Serves 1. Dairy free, gluten free and vegetarian. 
Ingredients 

  • 2 (or 3 if you’re hungry) slices of gluten free bread
  • 2 eggs
  • Splash of almond milk (I like Rude Health)
  • Black pepper
  • 6 cherry tomatoes
  • Handful of spinach
  • 8-10 Chestnut mushrooms, chopped in half
  • Balsamic vinegar
  • Coconut oil

Method
1. Whisk together the two eggs and a splash of almond milk in a bowl, with a little bit of black pepper. Pour into a large shallow dish – big enough to put your bread in to soak! Add your bread and let the egg absorb to one side, below flipping over to soak the other side.
2. Whilst the bread is soaking up the gorgeous creamy egg mixture (the almond milk makes it creamy!), put two frying pans with coconut oil on a medium-high heat and let the oil melt into the pan.
3. As it melts, quickly chop up your mushrooms. Add these to one of the frying pans to sizzle away. In the other pan, gently put your egg soaked bread onto the frying pan and let fry for 1-2 minutes. In the other pan, add the cherry tomatoes whole and drizzle with a little balsamic vinegar. Let these sizzle together with the mushrooms! After 1-2 minutes, turn your bread and fry the other side. They should start to go golden and brown! Add a handful of spinach to the tomato and mushroom pan and let this gently wilt.
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4. When your happy with the golden colour of the french toast, take off the heat and serve topped with the spinach, mushrooms and balsamic cherry tomatoes! You can even add another drizzle of balsamic vinegar here for good measure!
Sweet – French Toast with Warm Berries 
Serves 1. Gluten free, dairy free and vegetarian.
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Ingredients

  • 2-3 slices gluten free bread
  • 2 eggs
  • Almond milk
  • Coconut oil
  • Frozen berries
  • Maple syrup
  • Coconut yogurt (Co yo, Rebel Kitchen and Coconut Collective all do gorge coconut yog!)

Follow steps 1 and 2 to get your french toast going!
Once your french toast is frying, put a bowl of frozen berries in the microwave for 3 minutes. This is basically my cheat to a quick berry compote!! Once your french toast is done, serve with a generous helping of maple syrup, warmed berries on the top and a big dollop of coconut yogurt. This is such a naughty sweet decadent breakfast!
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bryonyhopkins

Since the reintroduction phase of food after the liquid diet, I’ve managed to remain on a fairly even keel with regards to what I can and cannot tolerate.

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Delicious coupled with a chocolate shake!

Randomly and inexplicably, I recently discovered that oats are not my friend, which really messed up my morning porridge routine. I tried quinoa flakes instead and again, these weren’t easily tolerated. With a weird fear of these grains, I went on the hunt for an easy on the stomach alternative that would still fill my porridge void. Enter rice flakes! I haven’t come across many recipes which include these lovely morsels but they are so warming and simple.

This recipe brings together some delicious textures for your morning breakfast!

Ingredients (Serves 1)

For the porridge:

 50g rice flakes

250ml of almond milk – or any other plant based milk

Toppings:

Cinnamon

Date syrup (honey also works)

Banana/nuts/raisins/sunflower seeds

Method

Simply put your rice flakes and milk in a bowl and mix together. Put in a microwave for 2 minutes, until mixture is piping hot. Now leave your porridge to stand for 2 minutes – you will notice the mixture starts to thicken. Leave until desired thickness is achieved and sprinkle cinnamon over the top. Arrange your sliced banana/nuts/raisins/seeds over the porridge and then squeeze over date syrup.

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Yummmmm

Tuck in!

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bryonyhopkins

Breakfast is by far my favourite meal of the day and pre diet revolution I was a fry up fiend. Given the unbelievable breakfast offering at my work canteen, I was regularly consuming eggs, bacon, sausage, beans and hash browns (oh godddd it was so good!). It was my utter guilty pleasure.
The only thing I love more than breakfast is brunch. Get me eggs benedict, scrambled eggs with smoked salmon and a well ingredient-ed omelette and I am on happy girl.
So when I started my new diet, I had to find ways to satisfy my breakfast obsession. I’m going to share with you three of my favourite recipes – the vegetarian fry up and two blissful smoothie bowls. God bless the smoothie bowl!!
The clean fry up
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This recipe is vegetarian, gluten free and dairy free.
Ingredients (Serves 1)
Handful of cherry tomatoes
One gluten free bagel/muffin
One egg (or two if you’re hungry!)
One avocado
Handful of kale
Hanful of chesnut mushrooms
One garlic clove
Olive oil
Method
Start by peeling your avocado from the skin and mashing – put this to one side. Then slice up your cherry tomatoes and mushrooms and shred your kale from the stalks. Finely chop a clove of garlic.
Fill a saucepan of water and put it on the hob to simmer. This is for your poached egg – so don’t let it boil!
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Take a fresh egg and pour it into a cup or ramekin, so the White of the egg swirls around the yolk.
Whilst your water warms up, add a glug of olive oil to a frying pan on a medium heat. Allow the oil to warm, before adding your chopped garlic.
Now your water should be simmering at a steady level (turn the heat down if needed to prevent boiling). Pour your egg into the water and put 3 minutes on your timer.
Now add the cherry tomatoes, kale and mushrooms to the garlic and oil mix in your frying pan. Lightly sauté.
Pop your muffin or bagel in the toaster. After three minutes your egg and tomato/kale/mushroom mix should be done! Take all off the heat.
Top your toasted muffin with the avocado, and use a slotted spoon to ease your poached egg out of the water. Put this on top of your avo muffin.
Serve with the garlic-y mushroom, kale and cherry tomatoes. YUMMMMMMM!
The very berry smoothie bowl
I only discovered the smoothie bowl post liquid diet and I genuinely found it revolutionary. I am a huge fan of smoothies, but often don’t find them filling enough. I also love crunchy granola and fruit salad, but often find them dry or plain now I can’t have yogurt. The smoothie bowl combines all these elements and makes an extremely filling breakfast. IMG_3929 (1)The trick is to make a thick smoothie and to balance the heaviest ingredients on top, to create a pretty pattern (not that this is essential for taste.. but it looks nice!) The best part is also that you can basically put WHATEVER YOU want on it – possibilities are endless. Here are two of my favourite combos.
Ingredients (Serves 1)
This recipe is gluten free, dairy free and vegan.
For the smoothie:
300 ml almond milk
Large handful of frozen berries (bag from supermarket)
One banana
Honey
For the toppings: Kiwi, gluten free granola, physalis and blueberries.
Method
This is so super simple. Whizz up your smoothie ingredients in a blender (I swear by my Nutribullet). Slice up your kiwi into medium slices. Pour your smoothie into a shallow ish bowl (not necessary – but helps with toppings sinking!). Arrange your toppings on top – sliced kiwi on the edge as it is the heaviest, follow up the sharp physalis, the crunchy granola and the blueberries. The best thing about this smoothie bowl is the combo of flavours and textures. A total winner!
The tropical smoothie bowl 
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This smoothie bowl will make you feel like you’ve done a one stop shop to the Caribbean! You’ll notice it uses many of the same ingredients as before – showing it is easy to make smoothie bowls on a budget by mixing and matching, whilst still creating new flavours.
Ingredients (Serves 1)
This recipe is gluten free, dairy free and vegan.
For the smoothie: 300ml almond milk
One banana
Large handful of frozen mango
One kiwi
Tbspn honey
For the toppings: strawberries, physalis, blueberries, gluten free granola and desiccated coconut.
Method: Same as above! Whizz together and arrange toppings on top of the smoothie. Start with heaviest on the outside and enjoy the gorgeous kiwi/mango smoothie with a taste of Caribbean coconut!
Let me know what you think!
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