Some mornings call for something ready in the fridge; others leave room for a warm breakfast. Here are four recipes from the clinic archive to try, depending on your time and taste.
Bircher muesli
Serves 1.
Ingredients
- ¼ cup rice flakes
- ¼ cup unsweetened oat, rice or almond milk
- ¼ cup grated apple
- 1 tablespoon coconut yoghurt
- 1 teaspoon honey or rice syrup, optional
- ¼ cup blueberries
- 1 tablespoon sunflower seeds or flaked almonds
Method
- Mix the rice flakes, seeds or almonds, and milk in a covered container.
- Refrigerate overnight.
- Stir through the grated apple, yoghurt and blueberries. Add sweetener to taste if using.
Quinoa porridge
Serves 1.
Ingredients
- 1 cupped handful of cooked quinoa
- ¼ cup unsweetened oat, rice or almond milk
- 1–2 teaspoons rice malt syrup, maple syrup or honey, optional
- 1 teaspoon cinnamon
- 1 teaspoon sunflower seeds
- 1 tablespoon coconut yoghurt
- Berries, coconut flakes and ground flaxseed, to serve
Method
- Put the cooked quinoa, milk, cinnamon, sunflower seeds and optional sweetener in a small saucepan.
- Heat gently, stirring until hot throughout. Add a little more milk if you prefer a looser porridge.
- Serve with yoghurt, berries, coconut flakes and flaxseed.
Buckwheat pancakes
Serves 1, as in the original recipe.
Ingredients
- 5 tablespoons buckwheat flour
- 2 tablespoons arrowroot flour
- 4 tablespoons brown rice flour
- 2 teaspoons baking powder
- About ½ cup milk or water, adjusting to make a pourable batter
- 1–2 tablespoons coconut oil, for the pan
Method
- Mix the dry ingredients, then gradually whisk in the milk or water.
- Heat a little oil in a frying pan. Spoon in batter and cook until bubbles appear and the underside is golden.
- Flip and cook the other side until the centre is cooked through. Repeat with the remaining batter.
- Serve with stewed apple, berries or nut butter. For a savoury version, try avocado and salad greens.
Tofu scramble
Serves 2.
Ingredients
- 2 tablespoons olive oil
- 150 g tofu, drained and crumbled
- ½ teaspoon tamari
- ½ teaspoon ground turmeric
- ¼ cup coconut or rice milk
- ½ cup chopped capsicum
- ½ cup finely chopped leek
- ½ cup chopped purple cabbage
- ¼ cup sliced mushrooms
- 1 cup finely chopped leafy greens
- Salt and pepper, to taste
- Chilli and sesame seeds, optional
Method
- Warm the oil over low heat. Add leek and capsicum and cook for about 5 minutes, adding a splash of water if needed.
- Add the greens, cabbage and mushrooms. Cook for another 2 minutes.
- Stir the tamari, turmeric and milk together. Add to the pan with the crumbled tofu and cook for about 5 minutes, until hot throughout.
- Season and add the optional toppings to taste.
A few practical notes
Choose ingredients that fit your existing dietary needs. Depending on your choices, these recipes include soy, nuts, sesame or milk ingredients; check packaged ingredients as well. No recipe here has been assessed as suitable for a particular allergy.
Keep refrigerated ingredients cold and cool cooked leftovers promptly. Reheat leftovers until hot throughout. Healthdirect — Food safety.
For another meal idea, try Emily’s tuna salad. If food and skin are your concern, the eczema guide explains when to seek dietary advice before restricting foods. The clinic’s initial naturopathy consultation includes a dietary review. Melbourne Wellness — Services.
Discuss suitability at a consultation.
Sources
Read 8 October 2026. Clinical sources support the adjacent general information; clinic links verify the advertised appointment menu.
- Healthdirect — Food safety — Australian public-health guidance; accessed 2026-10-08.
- Melbourne Wellness — Services — current clinic facts; accessed 2026-10-08.
