3 Healthy And Nutritious Breakfast Recipes From The Energy Guide

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May 18, 2017

The Energy Guide is Dr Libby Weaver’s new cookbook in which you can find healthy and nutritious breakfast recipes. 

With her wellness and cooking tips, she doesn’t only help you to reboot your diet, but also to improve your energy levels and your sleep and reduce your stress.

Here are three healthy breakfast recipes to start the day in the best way possible.

Pumpkin Quinoa Porridge

Serves 4


  • 1 cup (250g) mashed roasted pumpkin
  • 1⁄2 tsp ground cinnamon
  • 2 Tbsp extra virgin coconut oil, melted, or ghee 2 cups (370g) rinsed, cooked quinoa
  • 2 Tbsp almond butter
  • 100g blueberries
  • 1 pomegranate, seeds removed
  • 1 Tbsp pure maple syrup (optional)


1. Place the pumpkin, cinnamon and half the coconut oil or ghee in a saucepan and cook over medium heat for 5 minutes or until warmed through.
2. Place the quinoa and remaining coconut oil or ghee in a separate saucepan and warm gently over medium heat.
3. Spoon the quinoa into a bowl and top with the pumpkin. Add the almond butter, blueberries, pomegranate seeds and a drizzle of maple syrup if you like.


The Energy Guide by Dr Libby Weaver, published by Macmillan, RRP: $39.99
The Energy Guide by Dr Libby Weaver, published by Macmillan, RRP: $39.99

Breakfast Bowl

Serves 4


  • 4 eggs, at room temperature
  • 1 avocado, cut into quarters
  • 200g cherry tomatoes, halved
  • 2 handfuls of watercress or baby spinach leaves
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup (55g) mixed seeds, such as linseeds, pumpkin seeds and sunflower seeds


1. Bring a saucepan of water to the boil and gently lower the eggs into the water. Cook for 6 minutes, then remove from the pan and rinse under cold water. Peel straight away.
2. Divide the avocado, tomato and watercress or spinach among four bowls. Top with a soft-boiled egg, drizzle with lemon juice and olive oil, and sprinkle with seeds.


Strawberry Chia Pots

Serves 4


  • 250g strawberries, hulled and halved
  • 1 banana, chopped
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground ginger
  • 1 tsp vanilla extract
  • 1 Tbsp melted extra virgin coconut oil, at room temperature 1 × 400ml tin coconut cream
  • 1⁄2 cup (70g) black chia seeds, plus extra for sprinkling


1. Place 200 g of the strawberries and the banana, spices, vanilla, coconut oil and coconut cream in a blender and blend until smooth. Transfer to a bowl and fold through the chia seeds.
2. Divide among four serving pots or bowls, then cover and refrigerate overnight. Serve with the remaining strawberry halves and a sprinkle of extra chia seeds.

You can meet Dr Libby on her Australian tour presenting the Sort Your Sleep event. More info and dates here.


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