BREAK-THE-FAST THE RUDE HEALTH WAY
“Breakfast like a King, Lunch like a Prince and Dine like a Pauper. It's a well known phrase, but do you follow it?”
At Rude Health we believe you should see breakfast as your second alarm clock. It kick-starts your metabolism and gives you that big burst of energy you need to stay focused and productive throughout your busy day. Breakfast provides the body and brain with fuel after an overnight fast. Without breakfast you are effectively running on empty, like trying to start the car with no petrol.
Whether you are leaping out of bed early for a morning yoga class or a session at the gym. Fueling up is crucial; to ensure you stay energised and ready to take on the day ahead. Pre or post workout, our smoothie oats have got you covered. Give this Peanut Butter Banana Shake a try, simply blend and go.
2 ripe bananas
3 tablespoons natural peanut butter
4 tablespoons Rude Health Smoothie Oats
300ml Rude Health Almond Drink
Handful of ice cubes
Blend everything together until smooth. Serve immediately.
Yoga, especially Hot Yoga helps increase flexibility and endurance, working your heart in the same way you would running a mile. So it is important that you refuel. Within thirty minute after class make sure you eat a carbohydrate and protein based meal, this will allow the muscles to repair and build.
How about our Mango & Avocado porridge? Our number one, go-to post-workout breakfast. Yes, it may sound unusual, but it really works. The avocado brings a deliciously creamy element to the porridge, whilst being a great source of protein. The caramelised mango balances the tastes perfectly bringing a delicious sweetness. We recommend topping with nuts or seeds for added crunch.
1 ripe mango
120g gluten free porridge oats
3tbsp desiccated coconut
2 tbsp chia seeds
1/2 an avocado, finely sliced
1. Chop 3/4 of the mango flesh into 2cm cubes and place into a pan, saving the remaining 1/4 for the topping.
2. Add the gluten free oats, desiccated coconut, chia seeds and half of the water to the pan and bring to a gentle simmer on a medium heat. When the mixture starts to thicken, add the remaining water and continue to cook.
3. Chop the avocado in half, remove the stone and peel. Finely chop one half into thin half moon shapes and set aside chopping the remainder of the mango into thin slices at the same time.
4. Divide the porridge into two bowls and top with the remaining mango and avocado.
5. Sprinkle over some crunchy toppings of your choice and add a little coconut or almond milk too if you like. The mango should have naturally sweetened the porridge, but if you need a bit more of a sweet fix, a drizzle of agave or date syrup will do the trick.
“You are in Rude Health when you skip ropes, not meals.”