Stuck for what to eat to start off your day on a high? Why not give one of these recipes a try.
Tomato, Basil & Chilli Beans On Toast
What You'll Need:
1 red onion
Salt & pepper to taste
2 cans of haricot or butter beans
1 can of chopped tomatoes or 400g of fresh chopped tomatoes
1-2 tsp chilli flakes/powder (optional)
Handful of chopped basil
2-3 cloves of garlic
Splash of olive oil
250ml of water
Sliced wholemeal bread of your choice
Method:
Peel & roughly slice your onions & place them into a flat-bottomed pan with a little olive oil.
Stir in the chilli then crush the garlic and add to the pan.
Empty the beans into a colander and rinse well
Once the onions, chilli, and garlic start to brown, add the rinsed beans. Add the chopped basil &stir well, before adding the tomatoes. Season with salt and pepper to taste.Add half of the water, before bringing to the boil then turning down to a simmer. Keep on a low heat, stirring occasionally, topping up with water when needed, until the beans are cooked through.
Drizzle the sliced bread with olive oil & grill until crisp. Remove from the grill and top with beans & garnish with any remaining basil.
Enjoy!
Cherry Bakewell Baked Oats
Ingredients:
80g Porridge oats
2 tbsp. Ground Flaxseed
20g Ground Almonds
70g Plain Yoghurt
170ml Milk/ Almond Milk
½ tsp Almond Extract
100g Frozen Pitted Cherries (or tinned)
2 tbsp. Maple Syrup, plus extra to serve
Method:
Preheat the oven to 180C.
Mix together all the ingredients except the cherries until well combined and spoon into a small shallow baking dish
Push cherries into the oats.
Bake in the oven for 20 minutes or until set with a lightly coloured crust on top. 5. Drizzle with a little extra maple syrup and serve!
Avocado, Sundried Tomato & Cheddar Breakfast Muffins
Makes 12- great for all the family or for multiple breakfasts throughout the week. They can be placed in the fridge/freezer & be reheated easily. High in protein
What you'll need:
3/4 cup chopped sun-dried tomatoes
6 whole eggs
4 egg whites
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Pinch ground black pepper
1/4 cup grated reduced fat cheddar
1 medium avocado, peeled and chopped into small chunks
Method:
Preheat your oven to 180C
Lightly grease a non-stick 12 hole muffin tin (silicone ones are best but don't worry if you don't have one)
Divide the tomato & avocado evenly between the 12 holes (about 2/3 full)
In a large bowl or jug, whisk together the eggs, egg whites, herbs & seasoning until well combined. Pour the egg mixture into the holes until about 3/4 full. Top each one with a pinch of cheese.
Bake for 25 to 30 minutes, until the egg muffins are set. Remove from the oven and allow to cool for a few minutes before running a palate knife/butter knife around the edge of each one to loosen from the tin. Enjoy straightaway whilst warm or allow to cool completely before placing in the fridge/freezer.
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