Sarah Di Lorenzo has become an icon of healthy eating.
And the culinary star joined Weekend Sunrise on Saturday, to whip-up some delicious on-the-go breakfasts that will save you time in the morning.
The nutritionist shared a number of recipes perfect for singles or families.
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For other ideas, you can visit the nutritionist on Facebook or at her website.
Mocha Chia Pudding
2 tablespoons of chia seeds
1/2 cup of almond milk
1/3 cup of black coffee or 1 teaspoon of instant coffee and 1/3 cup of water
1 teaspoon of cocoa powder
1 tablespoon of maple syrup
1/3 cup of coconut yoghurt
Top with berries and dark chocolate chips (optional)
Add chia, milk, coffee, maple, and cocoa and add to a bowl overnight in the fridge covered.
Give a stir in the morning and then add the yoghurt.
Top with berries and chocolate chips.
Breakfast burrito bowls
1/2 cup of canned black beans
1/2 cup of cooked brown rice
1 teaspoon of cumin
1/2 teaspoon of garlic powder
2 eggs cooked sunny side up
2 x 1/3 avocado slices
1/2 cup of salsa
2 tablespoon of feta cheese
1 tablespoon of chopped chives
Pinch of chilli flakes
Add the beans, cumin, and garlic powder to a saucepan, cook stirring for a few minutes.
Add the beans to a bowl, with the salsa. Then add the remainder of the ingredients split over the two bowls and top with the avocado and chilli flakes.
3 chopped fresh tomatoes
1/2 red onion
Juice of 1 lime
1 jalapeno pepper chopped and deseeded
1/2 cup of chopped coriander
Salt and pepper
Freezer breakfast muffins
1 cup of chopped spinach
1 cup of chopped cherry tomatoes
2 tablespoon of milk
Salt and pepper
12 slices of roasted chicken breast
12 wholemeal English muffins
12 slices of cheddar cheese
Preheat the oven to 200 degrees and grease a pan 9 x 13 inch.
Whisk the eggs milk, add the spinach and tomato, salt and pepper. Pour the egg mix into the pan and bake for around 20 minutes or until set. Cook and then cut into 12 squares.
Top each muffin with egg, chicken, and cheese and then into the oven for 5 minutes until the cheese melts.
Wrap each in baking paper and then put them in a freezer safe bag for up to 1 month.
Thaw in the fridge overnight or microwave to defrost for 1 minute. Alternatively, you can reheat in the oven for 10 minutes.
Healthy breakfast bars
3 ripe bananas
11⁄2 cups raw cashews
11⁄2 cups desiccated coconut
1⁄2 cup cocoa powder
10 Medjool dates, pitted
2 teaspoons instant coffee powder
2 teaspoons vanilla extract
1 teaspoon cinnamon
pinch of bicarbonate of soda
2 tablespoons dark chocolate drops
1⁄2 cup walnuts, chopped tiny pinch of sea salt
1. Preheat your oven to 180C. Line a square or rectangular dish with baking paper.
2. Put the bananas, cashews, coconut, cocoa powder, dates, coffee, vanilla, cinnamon, and bicarbonate of soda in a food processor and process until smooth.
3. Stir in the chocolate drops and pour the mixture into the prepared dish, scattering the chopped walnuts over the top. Put in the oven and bake for about 20 minutes, or until golden.
4. Allow to cool then cut into delicious breakfast bars. Keep in the fridge for up to one week.