The Great Feast Recipe


A non-vegan breakfast can also be very delicious. It’s a melted chocolate egg white omelette, but you can also make it for lunch with some vegetables for example. The proteins of the egg white make you feel full and they are perfect before you start your workout.

2 eggs (separate egg yolk from egg white)

A little bit of coconut milk

1 smashed banana

1 teaspoon of ground cinnamon

1 piece of chocolate egg

1 teaspoon of virgin coconut oil

For topping:

1 tablespoon of shredded coconut

2 teaspoon of flax or chia seeds (or use peanuts)

1. Crack the eggs into a bowl and separate the yolk from the white

2. Heat a pan over medium low heat and melt the coconut oil

3. Add the coconut milk, cinnamon and the banana to the eggs. Then whisk.

4. When the coconut oil is hot, pour the mixture in

5. Let the eggs cook for a minute

6. Push one edge of the egg into the centre and tilt the pan to let the liquid parts flow underneath. Repeat this with the other edges

7. Flip the omelette now and put pieces of broken chocolate Easter eggs on the left edge of the omelette and lift the right edge over. The chocolate will melt

8. Put the omelette in a bowl or on a plate and top with the topping-ingredients


Make your own homemade granola or substitute for 2 cups of toasted muesli for the last 5 ingredients


2 teaspoon of virgin coconut oil

¼ cup maple syrup

2 tablespoon of honey

1 teaspoon of vanilla extract

300g of rolled porridge oats

4 tablespoon of sesame seeds

50g pumpkin seeds

100g flaked almonds

100g chopped walnuts

White chocolate Easter eggs

2 white chocolate Easter eggs

160g of low fat vanilla yoghurt

1 tablespoon of honey

¼ cup fresh bananas, sliced

1. Place your chocolate egg in the fridge to harden for a few hours.

2. Preheat the oven to 170°C

3. Mix together the oil, maple syrup, honey and vanilla in a large bowl.

4. Add the rest of the granola ingredients and mix all together.

5. On a large baking sheet, pour on the granola and spread out evenly. Toast in the oven for 25-30 minutes. Remove from the oven and stir before toasting for a further 5-10 minutes.

6. Remove the eggs from the fridge. Unwrap carefully and split them in half with a blunt knife, taking care so not to break them. If any little bits do break off, reserve them for decorative use later.

7. In the yoghurt, mix in half the bananas and place a small dollop in the centre of each plate.

8. On each dollop, balance each chocolate egg cup, before filling them with the remaining yoghurt.

9. Sprinkle a few large tablespoons of granola onto each egg. Finish with the reserved bananas, some honey and any broken chunks of chocolate egg.

Easter Egg Ice Cream

Make you own ice cream today with just a few ingredients, or just smash up your chocolate eggs with your favorite ice cream!

300 ml double cream

2/3 cup condensed milk

(approximately ½ tin)

3 tablespoons sifted

cocoa powder

1½ teaspoons vanilla


150 grams caramel

Easter eggs – roughly


16 sweet biscuits

1. Place all ingredients, except for the Easter eggs in a medium bowl and beat together on medium speed until combined and slightly thickened. Be careful not to overbeat or it will become too thick.

2. Add the chopped Easter eggs and mix until they are evenly spread throughout the mixture.

3. Place in a container and freeze for a couple of hours until frozen.

4. Take out of the freezer 5-10 minutes before serving and use a hot spoon to assist in scooping it out of the container.

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