Running out of steam before lunch? Get ready for a boost of energy levels that will transform your life, courtesy of leading Australian nutritional biochemist Dr Libby Weaver.

In her newly released book The Energy Guide, Dr Libby draws on years of academic and clinical experience to show you how to reboot your diet, improve your sleep, understand your hormones, reduce your stress and manage the demands on your time.

Here are three recipes from the book to get you started.

Sesame Eggs with Asparagus Soldiers

Serves 4

INGREDIENTS

• 1 bunch asparagus (180g), trimmed
• 1 Tbsp Dukkah or toasted sesame seeds Sea salt
• 4 eggs, at room temperature

METHOD

1. Steam the asparagus for 3 minutes or until bright green and tender.
2. Place the dukkah or sesame seeds in a bowl, add salt and mix to combine. 3. Bring a saucepan of water to the boil. Gently lower the eggs into the pan and cook for 4 minutes.
4. Remove from the pan and transfer to egg cups.
5. Cut the tops off the eggs straight away, sprinkle with the dukkah or sesame seeds and serve with the steamed asparagus.

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Avocado and Egg Bowls

Serves 4

INGREDIENTS

• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp extra virgin olive oil
• 4 hard-boiled eggs, peeled and chopped
• 1 tomato, chopped
• Handful of small basil leaves, torn
• Handful of small flat-leaf parsley leaves, torn Sea salt and freshly ground black pepper
• 2 avocados, halved and stones removed

METHOD

1. Combine the lemon juice and olive oil. Place the egg, tomato and herbs in a bowl, season with salt and pepper and gently mix to combine.
2. Fill the avocado halves with the egg mixture and finish with a drizzle of the dressing.

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Omelettes With Avocado and Leafy Greens 

Serves 4

INGREDIENTS

• 1 Tbsp olive oil
• 4 eggs, lightly beaten
• 2 sheets nori, sliced into 1 cm strips
• 2 avocados, thinly sliced
• 2 handfuls of baby spinach
• 1 Tbsp freshly squeezed lemon juice
• Sea salt and freshly ground black pepper

METHOD

1. Heat half the olive oil in a non-stick frying pan over medium heat. Add half the beaten egg and swirl to coat the base of the pan; you want a thin omelette so pour off the excess if you add too much.
2. Cook until the edge of the omelette starts to set, lifting it with a spatula and allowing any uncooked egg to run underneath. Once the base is set, flip and cook the other side. Remove the omelette from the
pan and repeat with the remaining beaten egg.
3. Top each omelette with nori, sliced avocado and spinach. Drizzle with lemon juice and season with salt and pepper, then roll up to enclose the filling.
4. Cut the omelettes in half and divide among four plates to serve.