I’m a mother, nutritional therapist and author who has been sharing recipes to help you get the glow back for the last 8 years...
I can’t get enough family time, so I’m going all out for breakfast because that’s our chance to be together before we all dash off in different directions for the day. Well, admittedly Shay isn’t dashing anywhere right now, but you get the gist!
For me, the art of eating well isn’t just about the food we eat, it’s about how we eat it. Taking time to present food beautifully – even something as simple as a slice of toast – makes it feel so much more nourishing and satisfying. I raided The White Company for this cute heart-shaped chopping board, and got a bit side-tracked by this heart-printed linen tea towel too.
You might laugh at me for this, but I think I’ve found the perfect Instagram bowl! This White Company dish is wide but shallow, so it creates a fabulous frame to make my poached pears pop (not literally!) in the picture and is the perfect portion size for my chia puddings too.
Here’s my make-breakfast-special menu – the full recipes are below for you to try and all my favourite pieces from The White Company too…
This is my ultimate morning wake-me-up! I think it’s even better than coffee because all the ingredients are naturally energising, without any caffeine-jitters in sight!
Decadent, delicious and full of flavour! I love the contrast of juicy pesto mushroom on crunchy sourdough toast.
Dessert definitely has a place on my breakfast table, especially when it comes with extra antioxidants!
After breakfast I feel all glowy and ready for whatever the day throws at me. I think you’re going to feel the same way too, so whatever you’re doing, have a lovely day!
Love, Madeleine xx
500ml plant-based milk
2 tsp turmeric
1 tsp cinnamon
1/2 tsp ginger
2 cardamom pods
2 tsp honey or maple syrup
1 pinch ground black pepper
Bring everything to a simmer in a pan, then froth with a hand-frother or whisk and serve.
1 handful kale
1 generous pinch of mint leaves
100g pine nuts
1/2 lemon, juiced
1 tsp sea salt
100ml olive oil
2 slices sourdough bread
150g mushrooms, sliced
Blend the kale, mint, pine nuts, lemon and salt together. While it’s blending, drizzle the olive oil in, and keep blitzing until smooth.
Heat a pan to a medium heat and add 3 tbsp of the pesto. Sauté the mushrooms in the pesto for 10 mins, until golden.
Toast the sourdough and top with mushrooms and extra pesto. Then dig in!
P.S. The pesto can be kept in the fridge for up to 5 days and enjoyed on pretty much everything!
400ml plant-based milk
1 tsp vanilla extract
1 pinch salt
2 tsp cinnamon
6 tbsp chia seeds
2 tbsp maple syrup or honey
Pour the milk, vanilla, salt and 1 tsp of your cinnamon into a bowl. Sprinkle over the chia seeds and stir well. Continue to stir every few minutes until the chia seeds have swollen up and formed a pudding texture – this should take about 15-20 minutes.
Halve the pears lengthways and place in a pot, then pour over the water and syrup / honey. Add 1 tsp of cinnamon and bring to a boil, then reduce to a simmer with the lid on for 10 minutes, until the sauce caramelises.
Place the pear on top of the chia pudding, drizzle with maple syrup or yogurt to serve.
Here is a selection of products from The White Company that I used for the recipes above:
This post was created in collaboration with The White Company. All views are my own.