Although made with bananas, these pancakes don’t taste strongly of them. Banana is used to give substance and a natural sweetness, while the quinoa flakes and egg not only add protein but also help bind the mixture. I make these about 1cm thick and very rustically shaped, but if you’ve got a pancake ring, whip it out to make a pretty stack, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.

Choose from three different quinoa options and play around with flavours. There are seven here, one for every day of the week! I’m a fan of porridge in a flask for an easy warming breakfast on the go. If I have people over, I make a huge pan of porridge and put small bowls out with a selection of flavours and toppings to let everyone help themselves, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.

If you love shakshuka or huevos rancheros, then this Turkish dish of softly scrambled egg (menemen) is going to be your new favourite. It’s a one-pan dish, as you crack the eggs straight into the pan. Look out for Aleppo chilli flakes – known in Turkey as pul biber – for an authentic touch. Serve with toast and a handful of parsley leaves. Enjoy with a fresh mint tea, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.

These homemade beans are lightly spiced with a lovely thick sauce. You could serve them with an egg, but they are especially tasty with fried haloumi. Look for good quality haloumi and keep a few packets in the fridge; it lasts well and is ideal for adding a special touch to a simple meal, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.

This is great for a solo breakfast or a 10-minute supper and it travels well, too. If you have any leftover veg that needs eating – a bit of broccoli, the end of a zucchini, half a capsicum – chop it up and add to the mushrooms as they fry. Use a wide, ovenproof frypan, so that the pizza omelette is thin and sets in just a few minutes. Serve with rocket, or any leaves, dress with lemon juice and olive oil, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.

The ingredients in this recipe are relatively expensive but worth, it as granola is perfect for breakfast or a snack. It lasts for about two weeks in an airtight container and would make a great gift, too. As granola is so portable, I like to eat a cooked breakfast at home and save granola for the mornings when I need something ‘to go’. Use an empty jar and layer the granola with yoghurt and some fresh berries or roasted fruit, or grate over some apple or even carrot. You can play around with spices as well: ground cinnamon adds a natural sweetness, but you could swap it for ground cardamom, ginger or nutmeg, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.

These recipes were an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.