ULTIQA Hotels & Resorts
By admin | December 18, 2016
Whether you are a fresh fruit person or one looking for something more substantial, we have you covered. Breakfast gives you an opportunity to increase your daily intake of fibre, vitamins and minerals including iron, calcium, zinc and Vitamin B2. Here is a selection of delicious recipes to give your body nutrients to start the day.
FRUIT SALAD WITH HONEY YOGHURT
250g strawberries, hulled, quartered
2 medium bananas, peeled, sliced
2 oranges, peeled, chopped
1 Fuji/red apple, chopped
200g plain Farmers Union Greek Style Light Yogurt
1 tablespoon honey
1/3 cup almond kernels, chopped
Combine strawberries, banana, orange and apple in a bowl.
Combine yoghurt and honey in a separate bowl.
Spoon fruit salad into bowls. Top with yoghurt mixture. Sprinkle with almonds. Serve.
OAT AND BERRY ACAI BOWL
Equipment: Blender or stick blender
1/2 cup milk
1/3 cup traditional oats
1/2 ripe banana
1/4 cup frozen blueberries
1/4 cup frozen raspberries
1 tablespoon white chia seeds
1 teaspoon acai powder
100g mixed berries
1 tablespoon pistachios, chopped
2 teaspoons dried cranberries
2 teaspoons freeze-dried pomegranate seeds
Blend milk, oats, banana, frozen berries and acai powder until smooth. Stand for a few minutes to thicken.
Spoon into a serving bowl. Arrange berries, pistachio and seeds on top.
MANGO, ALMOND AND HONEY BREAKFAST SMOOTHIE
400ml skim milk
1/2 cup low-fat natural yoghurt
2 tablespoons almond meal
1 tablespoon Manuka honey
Peel and chop mango and place in a blender with skim milk, low-fat natural yoghurt, almond meal, Manuka honey and a few ice cubes.
Blend until smooth. Divide between two glasses.
AVOCADO & FETA SMASH ON TOASTED RYE
2 small firm ripe avocados, stone removed, peeled
80g creamy feta, crumbled
2 tablespoons chopped fresh mint, plus extra to garnish
Squeeze of fresh lemon juice
4 large slices rye bread
Place the avocado in a medium size bowl and mash roughly with a fork. Add mint and a large squeeze of lemon juice, mash until just combined. Season to taste with salt and freshly ground black pepper.
Toast or grill rye bread until golden. To serve, spoon 1/4 of the avocado mixture onto each slice of bread. Top with feta. Serve immediately garnished with extra mint. Tip: try adding some thinly shaved ham, or top with a poached egg.
EGG HEARTS ON TOAST WITH AVOCADO & TOMATO SALSA
Olive oil spray
2 thick slices multigrain bread
Butter (optional), at room temperature, to spread
Finely grated parmesan, to serve
2 Roma tomatoes, chopped
1 small avocado, stone removed, peeled, chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
To make the salsa, combine the tomato, avocado, lemon juice and chives in a bowl.
Heat a non-stick frying pan over medium heat. Spray with oil. Spray two 6cm heart-shaped cutters with oil. Place the cutters in the prepared pan. Carefully break an egg into each cutter. Cook for 2-3 minutes or until set.
Meanwhile, toast the bread until golden. Spread with a little butter, if desired, and place on serving plates.
Use tongs to carefully lift the cutters away from the eggs. Top each piece of toast with an egg. Spoon over the salsa and sprinkle with parmesan.
CELERY, APPLE AND GINGER JUICE
6 sticks celery, trimmed
6 granny smith apples, cut in half, each half cut into wedges
5cm-piece fresh ginger, peeled, sliced
Use a juice extractor to process the celery, apples and ginger. Transfer to a large jug and stir to combine. Serve immediately.
LEEK, SPINACH AND FETA OMELETTES
2 leeks, trimmed, halved lengthwise, thinly sliced
2 cloves garlic, crushed
1/4 cup tarragon leaves, finely chopped
100g baby spinach, plus extra, to serve
2 tablespoons finely chopped flat-leaf parsley
80ml (1/3 cup) olive oil, plus extra, to drizzle
50g (1/4 cup) Persian (marinated) feta, crumbled
Roasted pine nuts (optional), to serve
Melt butter in a large frying pan over medium heat. Add leeks, garlic and tarragon, and cook, stirring occasionally, for 15 minutes or until leeks are soft. Add spinach and stir to combine. Cook for a further 30 seconds or until spinach is wilted. Season with salt and pepper.
Whisk eggs, parsley and 1 tablespoon cold water in a large bowl. Heat 2 tablespoons oil in a 26cm non-stick frying pan over medium–high heat. Add half the egg mixture, swirling pan to coat base. Cook for 2 minutes or until top is almost set and base is golden.
Spoon half the leek mixture over half the omelette. Fold omelette over to enclose. Slide onto a plate and scatter with half each of the feta and extra spinach. Repeat with remaining oil, egg mixture, leek mixture, feta and spinach.
Drizzle with extra oil and scatter with pine nuts, if using, to serve.
HIGH-FIBRE FRUIT SMOOTHIE
500g papaya, peeled, roughly chopped
1 small banana, peeled, roughly chopped
1/2 cup plain Farmers Union Greek Style Yogurt
1 tablespoon psyllium husks
1 cup orange juice
Blend papaya, banana, yoghurt, psyllium husks and orange juice together until smooth. Pour into chilled glasses. Serve immediately.
For more information:
SHARING RECIPES – ADD TO OUR ULTIQA RECIPE BOOK!
What is your favourite breakfast? Email (email@example.com) your favourite healthy breakfast recipe to us. Where possible, please also supply a photograph to complement your recipe. The best recipes submitted could be included in an ULTIQA Recipe Book.
DON’T FORGET TO BOOK YOUR SUMMER HOLIDAY.
All of our resorts located across South East Queensland have the beauty of the coast and the stunning hinterland backdrop. Whether you are staying in Brisbane, the Sunshine Coast or Gold Coast there are plenty of options to get out and enjoy the summer.
Looking at escaping to South East Queensland, ULTIQA Resorts has you covered with its five resorts:
- ULTIQA Shearwater Resort – Caloundra Sunshine Coast
- ULTIQA Rothbury Hotel – Brisbane CBD
- ULTIQA Air on Broadbeach – Gold Coast
- ULTIQA Freshwater Point Resort – Broadbeach, Gold Coast
- ULTIQA Beach Haven on Broadbeach – Gold Coast