In today’s hectic lifestyle and especially in the wintery months, it can feel impossible to achieve those recommended eight hours of sleep. Sleep deprivation catches up to us all, however, and it can be difficult to find energy-granting options that are healthy as well. Luckily, many foods boost energy naturally, offering a mid-day pick-me-up that will not derail a healthy diet.
I have put together a small collection of delicious Breakfast Recipes that I enjoy, these tasty morning starters will help get your energy set for the day ahead.
I was inspired a few years ago when I decided to look more into nutrition, it was really interesting learning about micronutrients and the true benefits of all those minerals & vitamins. I completed a health & nutrition course with BNF (British Nutrition Foundation) https://www.nutrition.training/ & learned how to use foods to our advantage to better our diets & lifestyle.
Simple to make dishes that the whole family will enjoy.
Happy National Egg Day! (well in the U.S it is on 3rd June). I am helping them celebrate today my making myself eggs for lunch and a stripey omelette at that & why not! I do love experimenting with food…lol!
Eggs are so nutritious and filling, stored with lots of protein, about 13g in a large egg size. Eggs are also low in calories and full of vitamin D & B, so a good all rounder for any meal. I love eggs, you can scramble, poach, fry, bake, boil they are very versatile. Want to know even more, check out egg info here….https://en.wikipedia.org/wiki/Egg_as_food
3 Eggs – Large
Start by separating the yolks from whites. Mix the yolks.
Heat a little spray oil in a pan on a low heat and pour in the yolks only, cook gently for a few minutes until cooked.
Using a knife gently & I say very gently as you don’t want to damage your pan, then slice into strips about 1-1.5cm thick and remove every 2nd one. (you can use the spare strips for another omelette or create a lattice design).
4. Then pour in the egg whites and cook gently on a low heat until the egg whites start to bubble.
5. At this stage if you are using a filling, lay it onto omelette and start to roll up in pan then decant onto a plate.
If you’ve seen my last post on Baked Doughnuts, then you’ll know that I found my Doughnut tin…lol! I decided to jazz up my breakfast into doughnuts instead of muffins, still super tasty, just a different shape.
6 large eggs
Pepper (any colour) chopped finely
Spring onions or small white or red onion – finely chopped
Cooked ham or any cooked meat of your choice – finely chopped
Salt & Pepper to taste
Grated Cheese of your choice (I used cheddar)
Grease doughnut tin with some spray oil and preheat oven to 150 deg fan.
Place the pepper, onion and ham evenly into the moulds.
Whisk up the eggs
Pour evenly into moulds, don’t over fill. Season.
Sprinkle with cheese and then sprinkle some paprika on top. Bake for about 20 minutes.
Remove and serve immediately. Yummy!
These can also be kept in the fridge for next morning, then just reheat.
Today was a day of using up leftovers and I had bananas that were crying out to be used. This little recipe is so easy to make and delicious too, you can store for 2-3 days in an airtight container or freeze if you are making a large batch. Gluten Free too.
A great healthier option too with the oats having 4 grams of fiber & 6 grams of protein. In addition to fiber, oats are rich in magnesium, zinc and iron. The bananas which are loaded with fiber, potassium, vitamin B6, vitamin C, and various antioxidants. The Peanut Butter is a good source of magnesium too.
A great grab & go breakfast option or simply a little snack in between meals.
200g Scottish Oats
60g Peanut Butter
2 small bananas, mashed
3 tbsp Maple Syrup
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla extract
3 Dark Chocolate squares, chopped (or you can used choc chips)
Preheat your oven on fan to 175 deg and grease a muffin tin.
Put ALL ingredients into a bowl or mixer bowl and combine together.
Pour into muffin tin, filling approx 3/4 way.
Bake for about 25 minutes or until a knife comes out clean and muffins are set.
Remove and allow to cool for a few minutes. If freezing allow to cool completely.
I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.
Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.
30g Gruyere Cheese, grated
30-40g Ham Hock shredded
1 tsp nutmeg
1 handful of spinach
Salt & pepper to taste
Heat some spray oil in a fry pan on medium heat
Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.
Makes 4 large pancakes
1 Large avocado
100g Plain Flour
1 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
1/2 tsp vanilla extract
1 tbsp coconut oil – melted
butter for the pan
Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
Mix the avocado into the flour until blended
Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
Serve. I put on a bed of Spinach with a poached egg on top, Yummy!
I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.
Makes 2 Pancakes
30g Gram Flour (chickpea)
Pinch of sea salt
1/2 tsp garlic
2 handfuls of Spinach
2 tbsp olive oil
1 tbsp coconut oil for frying.
Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.
Heat the coconut oil in a fry pan on medium heat
Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.
To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!
I really was looking for something different for breakfasts this week but I’m also in a rush to get out the door in the mornings, so I decided to make some crepe batter the night before and keep in the fridge. Just a quick 1 minute cook in the morning and there you go, super quick breakfast. I decided to have a poached egg this morning, but you could spread with jam or stuff with spinach and ham also.
These ones were savoury, but you can easily change to sweet by adding more sugar.
This mixture made 4
50g Plain Flour
200ml milk – I used skimmed to keep the calories down
1 large egg
Spray light oil
1 tsp sugar for savoury (2 tbsp for sweet)
1 tbsp butter – melted.
Whisk the milk & eggs in a bowl/jug, then melt 1 tbsp of butter and add to milk.
Place the flour, salt & sugar in a bowl and pour 1/2 the milk mixture into the flour and mix, then slowly add in the rest of the milk mixture. Do not over whisk, I used a hand whisk for this.
Leave overnight in a fridge or for at least 30 minutes. Your batter should be watery.
Heat up some spray oil in a small fry pan (about 8″ dia) or brush on some melted butter, turn to a medium to high heat
Stir the batter first then take a soup ladle and pour some of the mixture into the pan off the heat and swirl around, put back on heat and cook for about 30 seconds, when you start to see the edges cook and slightly bubble flip over the other side and cook for a further 30 seconds. Remove to a plate.