I’m here to remind women that our hormones need food. If you are experiencing chronic stress, struggling with energy levels or sugar cravings, rather than cutting out food, I would always ask you to consider ‘what can I add?’. Often what women overlook is the importance of breakfast to stop the natural rise in cortisol in the morning getting even bigger. A savoury, protein rich breakfast can help balance blood sugar, support cravings and actually lead to better insulin sensitivity throughout the day.

A study looking at the consumption of different breakfast showed that those who chose a protein rich breakfast, over a breakfast high in sugar actually consumed less calories throughout the day.

The quinoa base and toppings can be prepared the night before so the pizza can be cooking whilst you’re getting ready in the morning.

Ingredients

Time: 35 min

Serves: 1-2

• 1 cup quinoa
• 1 cup hot water
• 2 tbsp pesto
• handful cherry tomatoes
• 2 tbsp crumbled feta
• 1 tbsp pine nuts
• salt and pepper to season
• rocket or baby spinach to serve

METHOD

• Heat the oven to 175C and line a baking tray with oiled parchment.
• Meanwhile, soak the quinoa in the hot water for 15 minutes.
• Blend water and quinoa until smooth.
• Using a spoon spread the mixture out over the parchment. It should be even, without any holes, about 0.5 to 1cm thick.
• Sprinkle over your toppings of choice. Here we have cherry tomatoes, pine nuts, feta and pesto.
• Place in the oven for approximately 20 minutes or until the quinoa looks slightly brown and crispy around the edges and not soggy in the middle.
• Serve with rocket, fresh basil or baby spinach.

This dish is best enjoyed warm straight out of the oven but can be stored in the fridge for 3 days in an airtight container and eaten cold or reheated.