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ePublication of Australian Fitness Network

The Healthy Chef shares a couple of brekkie and brunch ideas that simply taste like Spring has sprung.

Poached egg with asparagus and lemon-scented olive oil

Perfect for a light brunch, this pure and delicious classic recipe is scented with cold-pressed olive oil and a hint of lemon. Asparagus is a scrumptious source of beta-carotene, vitamins B1, B2, C, E, K, folate and iron. Eggs are a great source of protein, needed for a healthy immune system and energy metabolism.
Serves 2
2 x 60g free range eggs
1 thick asparagus bunch, trimmed
sea salt
fresh ground black pepper
finely grated Granada Padano or parmesan
1 tablespoon olive oil
light squeeze of lemon juice

Bring a saucepan of water to the boil. Add 1 tablespoon of apple cider vinegar and a pinch of sea salt to help the poaching process. Break in the eggs gently and turn down the heat until the whites are firm and the yolks are still soft. Remove the eggs carefully with a slotted spoon to drain the water off. Blanch the asparagus in salted boiling water for about 1 minute. Place a pile of asparagus on each plate. Top asparagus with the poached eggs. Sprinkle with sea salt and black pepper. Top with finely grated Grana Padano, drizzle with olive oil and a squeeze of lemon juice.

Breakfast in a glass

Filled with seasonal goodness, this glass of morning magic is rich in vitamins and antioxidants for health and vitality. It’s important that you use ripe frozen banana for this recipe, as it will make the final result thick and creamy – similar to eating soft serve ice cream. You can pretty much top this with any fruits you fancy, but I love using fresh berries and my granola gives it that final delicious crunch.

Serves 2
1 ripe banana, frozen and chopped
1 whole mango, peeled, chopped
1 tablespoon Healthy Chef Protein
¼ teaspoon turmeric powder
½ cup organic natural yoghurt
1 tablespoon LSA or chia
½ cup fresh blueberries
1 cup fresh strawberries, washed and halved
½ cup Healthy Chef Granola

Combine banana, mango flesh, Healthy Chef Protein, turmeric, LSA and yoghurt in a blender. Blend until smooth, thick and creamy. Add a little orange juice if necessary to blend. Spoon into serving jars and top with fresh berries and granola.

Teresa Cutter, aka The Healthy Chef, is one of Australia’s leading authorities on healthy cooking and the author of the Purely Delicious recipe book. A chef, nutritionist and fitness professional, she combines her knowledge of food, diet and exercise to develop delicious recipes that maximise health and wellbeing. The Healthy Chef Recipe App is available from the App Store and Google Play.

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