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CORN & SUNDRIED TOMATO FRITTERS W/ CHILLI YOGURT (approx. 6/8 fritters)

5 x sundried tomatoes (in olive oil preferably)
2 x corn on the cob approx. 1.5 cup
3 spring onions
1 egg
80 ml milk of choice
1 tbsp. Herbes de Provence
Jalapeño (to taste)
1 cup spelt flour
1 tsp. baking powder
2 tbsp. extra virgin olive oil
sea salt & black pepper
handful fresh parsley

Chilli yogurt:

160g yogurt
15g mint
10g dill
chilli (to taste)
1.5 tbsp. lime juice
sea salt

PESTO STUFFED OMELETTE (serves 2)

4 eggs
½ medium red onion
150g cherry tomatoes
100g spinach
100g yogurt (I used coconut yogurt: COYO)
50g pesto
sea salt & black pepper
coconut oil

SWEET POTATO TOAST (serves 1)

1 small/ medium sweet potato
1 tsp. cumin seeds
1 tsp. oregano
1 tsp. garlic powder
olive oil
sea salt & black pepper

Smashed avocado:
1 avocado
handful fresh herbs of choice
1.5 tbsp. lemon or lime juice
sea salt
fresh chili (to taste)
¼ small red onion

To top optional:

scrambled eggs & cherry tomatoes