Everyday gut healing

Quinoa simmered in milk with apple, fresh ginger and cinnamon, a cosy change from your usual porridge.

A cinnamon-scented tray of tender baked oats studded with apples and toasty walnuts. Slice it into squares and breakfast is handled for days.

A puffed, golden frittata full of sweet leeks, asparagus, dill, and salty feta. Great warm from the pan and just as good cold from the fridge.

A warm, sliceable pan of oatmeal that tastes like banana bread. Bake once and breakfast is set for days.

Creamy make-ahead oats with yogurt, chia and juicy berries. Stir, chill and breakfast is waiting for you in the morning.

Tender whole wheat pancakes with a tangy kefir batter and pockets of jammy blueberries.

A quick blender breakfast with tangy kefir, sweet blueberries and a handful of greens you will not taste.

Slow-simmered steel-cut oats with grated pear melted in, topped with diced pear, ground flax, and a spoonful of yogurt.

A savoury skillet of white beans simmered in broth with garlic and spinach, finished with poached eggs and toast for dipping.

A silky rice porridge simmered in bone broth with plenty of ginger, finished with miso, soft eggs, and green onion. Warming weekend food that reheats all week.

Eggs poached in a spiced tomato and leek sauce with wilted spinach, finished with cool yogurt and cilantro. One pan, weekend brunch energy.

Creamy chia pudding made with kefir and layered with puréed mango and lime, ready after an overnight chill.

Soft, savoury scrambled eggs with a spoonful of miso whisked in, piled onto hot whole grain toast.

Big clusters of oats, nuts, and seeds toasted with olive oil and maple. Keeps for two weeks in a jar.

Creamy make-ahead jars of oats soaked in tangy kefir, finished with a pile of juicy berries and a dusting of cinnamon.

Creamy oats simmered with banana, then finished with peanut butter, flax and cinnamon. One pot, ready before the kettle cools.

A warm, nutty porridge of toasted buckwheat simmered in milk, topped with sweet pear, hemp hearts and a drizzle of maple.

Tender whole wheat and oat muffins sweetened lightly with maple, with pumpkin purée keeping them moist for days.

A cool, creamy breakfast that leans savoury, with crunchy cucumber, warm toasted walnuts and a swirl of olive oil over thick yogurt.

A roasty weekend breakfast where everything, eggs included, cooks on one pan. Sweet potato, kale and smoked paprika do the heavy lifting.

Creamy steel-cut oats that cook while you sleep, sweet with soft pears and warm cardamom. Wake up to breakfast for most of the week.

Dark rye toast spread with lemony Dijon yogurt and topped with flaked smoked mackerel, cucumber and dill.

Whole grain toast piled with mashed avocado, smoked salmon and crisp radish. Breakfast in ten minutes, no pan needed.

Toasted English muffins stacked with smoky pan-fried tempeh, tomato, spinach, and a Dijon yogurt spread.

A skillet hash of crispy sweet potato, red onion, and kale with eggs cooked right in the pan.

Golden turmeric-spiced tofu scramble with black beans and peppers, rolled into whole wheat tortillas. Stack them in the freezer for grab-and-go mornings.

Soft scrambled eggs with peppers and spinach, finished with a tangy forkful of sauerkraut on whole grain toast.

Peaches softened in a cinnamon pan sauce, spooned warm over thick yogurt with toasted pecans. Breakfast that tastes like dessert.

Custardy whole grain French toast topped with a quick stovetop berry compote instead of syrup by the cupful.