Category Archives: Breakfast

JO Super Food Protein Loaf

Serves 14 Slices

JO Super Food Protein Loaf

High Protein, Low fat, Low GI, Vegetarian

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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  • 1 x 7g sachet of dried yeast
  • 4 tablespoons extra virgin olive oil
  • 250g gram flour
  • 100g ground almonds
  • 50g linseeds
  • 100g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin
  • 1 sprig of fresh rosemary
  • 4 large free-range eggs


  1. Preheat the oven to 190ºC/375ºF/gas.
  2. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.
  3. Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle.
  4. Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.
  5. Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough.
  6. Line a 1.5-litre loaf tin with greaseproof paper.
  7. Pour into the prepared tin and smooth out nice and evenly on top.
  8. Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.
  9. To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean.
  10. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve



The mixture may appear very wet, but this is normal do not be alarmed.


1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress

2. Ripe beef tomatoes, Swiss cheese & black pepper

3. Skinny cream cheese, ripe cherry tomatoes & fresh basil

4. Cottage cheese, soft-boiled free-range egg, paprika & spring onions

5. Wilted spinach & cottage cheese

6. Squashed beetroot, natural yoghurt & balsamic

7. Grated cucumber & cottage cheese with quality smoked salmon 8. Skinny cream cheese, cherries & cinnamon 9. Skinny cream cheese, cucumber & hot chilli sauce 10. Skinny cream cheese, lemony grilled asparagus, fresh mint & chilli 11. Natural yoghurt, banana & cinnamon 12. Fried free-range egg, natural yoghurt, ripe cherry tomatoes & curry powder 13. Avocado, cottage cheese & Tabasco chipotle sauce 14. Houmous, pomegranate seeds & rocket 15. Marmite, ripe avocado & natural yoghurt Tips This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even us any leftovers to make croutons. Nutritional info: Calories (per serve) 213 11% Fat 14.5g 21% Saturates 2g 10% Protein 10g 20% Carbs 10.2g 4% Sugars 0.9g 1% Fibre 5.1g

Protein Pancakes (banana)

Serves 8


Protein Pancakes (banana)

High Protein, Low fat

8 minPrep Time

8 minCook Time

16 minTotal Time

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  • 1/4 cup unsweetened coconut flakes
  • 2 scoops Optimum Nutrition 100% Gold Standard Whey Vanilla Ice Cream
  • 6 whole eggs, 2 egg whites
  • 1 tbsp coconut oil
  • 1 whole banana
  • 1/2 drop liquid Stevia
  • Cinnamon, to taste
  • Sugar-free maple syrup, to taste


  1. Preheat your pan to 150c degrees.
  2. In a bowl mix eggs, 1/4 cup coconut flakes, 1/2 of a mashed up banana, and 1/2 drop liquid Stevia.
  3. Melt coconut oil in microwave and add to mix.
  4. Stir in flax meal and protein to a desired creamy consistency. Add cinnamon.
  5. Pour on pan and cook a few minutes on each side.
  6. Once all pancakes are made, slice up the remaining 1/2 banana and top the pancakes with zero-calorie maple syrup.


531 kilojoules 6.5g Total Fat 5.5g Total Carbs 11.7g Protein