WHAT I EAT FOR BREAKFAST TO STAY LEAN || 600kcal ++ – Natacha Océane

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MyProtein UK link –
10% discount code – ‘NOCEANE10’

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Hey friends! I love breakfast so much and cannot function without it so I thought I’d share some of my favourite and most simple recipes!
They’re also below in the description box!

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Oat pancakes

100g oats
80g eggs whites
130ml Almond Milk
Sukrin and salt for taste
150g Blueberries

Whisk together the oats, egg whites, almond milk, sukrin and salt until smooth. Heat a non-stick frying pan to medium heat and add the batter -you can choose how big to make your pancakes (: then add a couple of blueberries on top whilst the pancake is cooking. Flip the pancakes over when bubbles have formed on the surface and it is golden brown underneath. Once flipped, pat down the pancakes to squish the blueberries down and to cook the pancakes evenly. Remove from the pan and serve with the protein powder sauce (mine was salted caramel from MyProtein mixed with a tiny bit of almond milk), some syrup of choice (again this is optional) and blueberries.

Peanut Cookie Ball and Banana Cream Parfait

50g powdered peanut butter
30g dates
Splash of almond milk
1 large banana
150g yoghurt of choice (coconut or soya yoghurt works well)
1tsp maqui powder (optional but can be bought here

Blend the dates with the powdered peanut butter until mixed throughout. Then add the oats and anything else you’d like! Add a tiny bit of almond milk bit by bit until you get a thick dough and then roll it up into small balls. Put aside. Add the banana to the yoghurt and blend until you get a smooth creamy consistency. Split the mixture in half and add half the mixture to 1 tsp maqui powder (optional). Arrange in layers and serve with the cookie balls!

French toast

4 slices whole meal bread
200g eggs whites
36g Powdered peanut butter (
150g Raspberries

Dip four slices of bread into 200g egg whites mixed with cinnamon so they’re all coated both sides. Heat a non-stick frying pan and add the soaked bread slices. Flip once they are golden brown. Keep warm in a low heat oven. Heat a saucepan containing all of the raspberries, as it gets hotter, the raspberries will break apart and form a sauce, leave the sauce to simmer for 2 minutes. Mix the powdered peanut butter with some almond milk bit by bit to get a sauce of your desired consistency. Serve the bread with these sauces and anything else you’d like hanging around in your cupboard.

Egg white omelette

200g egg whites
100g Smoked salmon
50g Spinach
4 slices toast

Heat a non-stick frying pan and add the egg whites. Season with salt and pepper. Once the omelette is cooked removed and place onto a plate. Serve with salmon and spinach and 4 slices of toast.

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