The Stella Body Plan: Non-fasting breakfast recipes 1 sweet potato, about 125g (4½oz) 2 eggs 1 spring onion, finely chopped 1 tbsp coriander, finely chopped zest from ½ lemon olive oil 50g (1¾oz) cherry tomatoes, diced 250ml (9fl oz) orange juice Grate the unpeeled sweet potato and mix with one of the eggs, the spring onion, coriander and lemon zest. Sprinkle a little olive oil on to a baking-tray and shape the potato mixture on it, in a palm-sized circle. Cook for 10 minutes, turning over once. Bring a pan of water to the boil, take off the heat, and stir the water in a circular motion for a few seconds. Crack the remaining egg into a cup and pour gently into the centre of the vortex. After two minutes shake the pan to see if the white is almost set. Remove with a slotted spoon, drain and serve on top of the sweet-potato hash with the cherry tomatoes. Enjoy with orange juice. Mixed berries with roasted nuts and seeds (399 cal) 3 cashew nuts 3 hazelnuts 20g (¾oz) sunflower seeds 20g (¾oz) pumpkin seeds 50g (1¾oz) blueberries 50g (1¾oz) blackberries 50g (1¾oz) raspberries 50g (1¾oz) Greek yogurt Preheat oven to 180°C/350°F/gas mark 4. Place the nuts and seeds on a baking-tray and cook for four minutes. Sprinkle on top of the berries with the Greek yogurt. Porridge oats with raisins, cinnamon and rice milk (390 cal) 200ml (7fl oz) rice milk 50g (1¾oz) porridge oats 1 tsp ground cinnamon 25g (1oz) raisins ½ apple, finely sliced Heat the milk in a pan and add to the oats in a bowl. Sprinkle with the cinnamon, raisins and apple. Avocado on rye bread with pumpkin seeds and cucumber (417 cal) 1 slice rye bread 20g (¾oz) pumpkin seeds ½ avocado, sliced juice from ½ lemon ¼ cucumber, diced Place the bread and pumpkin seeds on a baking-tray and cook for four minutes. Sprinkle the avocado with lemon juice, mix with the cucumber, season and serve on the warm rye bread, sprinkled with pumpkin seeds. Home-made muesli with puffed brown rice and almond milk (400 cal) 50g (1¾oz) porridge oats 160ml (5½fl oz) almond milk 20g (¾oz) puffed brown rice 25g (1oz) walnuts 5 almonds 20g (¾oz) raisins pinch grated nutmeg 120ml (4fl oz) skimmed milk Mix the porridge oats and almond milk in an ovenproof dish and bake for 10 minutes. Leave to cool, then mix in the puffed brown rice, nuts, raisins and nutmeg. Serve with the milk. Quick alternatives • Toasted wholegrain bagel with a scraping of low-fat spread, filled with a sliced boiled egg and sliced tomato, with a small glass of fruit juice • 30g wholegrain cereal with skimmed milk and ½ chopped banana, with a small glass of fruit juice • 150g plain low-fat yogurt topped with ½ grated apple, small handful of blueberries, 20g sunflower seeds and six almonds • 100g avocado chopped or mashed with a little lime juice, chilli and salt, served on a slice of rye bread with a small glass of fruit juice