Big breakfast

Breakfast is undoubtedly the most important meal of the day. Eating a substantial breakfast reduces your cravings for bad foods later in the morning and is linked to overall better weight control. That doesn’t mean that you want to tuck into a plate loaded with saturated fats and limited nutrition. What you do want is fresh, nourishing food that will deliver slow-burn energy throughout the morning and into the afternoon. Try starting your day with our: breakfast Fattoush; corn and haloumi fritters; gluten-free waffles with mixed berries; pear spelt pancakes with strawberry puree; cauliflower breakfast fried rice; nourishing breakfast bowl; pull apart green bread; or English baked beans on toast.

Grilled Mushroom, Quinoa Tabbouleh, Avocado & Cashew Cheese Recipe / Jacqueline Alwill

The best breakfasts are those you can also eat for dinner too, and this one is a definite for both. It’s loaded with vegetables, rich in plant proteins from quinoa and cashew cheese and is meaty and sustaining thanks to mushroom without having the meat. A favourite on my menu repertoire for breakfast, lunch or dinner.

Serves: 2

• 4 flat mushrooms
• 1½ tbsp extra-virgin olive oil
• 2 ears sweet corn, kernels sliced from cob
• 1 cup cooked quinoa
• 100g cherry tomatoes, cut into quarters
• 1 red shallot, finely sliced
• ¼ cup finely chopped parsley
• ¼ cup finely chopped mint
• ¼ small red capsicum, seeds removed & diced small
• 2 tsp apple-cider vinegar or lemon juice
• 2 tbsp cashew cheese
• ½ avocado, mashed
• Lemon wedges, to serve
• Sea salt & black pepper

Rub mushrooms with 1 tbsp extra-virgin olive oil. Heat frying pan on medium–high heat, add mushrooms, cover and cook 5 mins, then flip and cook a further 5 mins. Set aside, covered to stay warm, and wipe out pan.

Add ½ tbsp extra-virgin olive oil to pan, followed by corn, and cook for 3 mins, tossing frequently.

To make quinoa tabbouleh, combine sweet corn, quinoa, cherry tomatoes, shallot, parsley, mint, capsicum and apple-cider vinegar or lemon in bowl and toss to combine.

To serve, spoon tabouleh into bowls, top with mushrooms, cashew cheese and avocado.

Season with sea salt and black pepper. Enjoy!

Breakfast Fattoush Recipe / Meg Thompson