Start your day with this healthy breakfast recipes.
Cinnamon porridge with banana & berries
PREP: 15 MINS
COOK: 5 MINS
EASY LEVEL
SERVES 4
Start the day in a super healthy way with energy-boosting oats and fresh fruit
Ingredients
100g porridge oats
½ tsp cinnamon, plus extra to serve
4 tsp demerara sugar
450ml skimmed milk
3 bananas, sliced
400g punnet strawberries, hulled and halved
150g pot fat-free natural yogurt
Method
In a medium-sized saucepan, mix the oats, cinnamon, sugar, milk and half the sliced bananas. Bring to the boil, stirring occasionally. Turn down the heat and cook for 4-5 mins, stirring all the time.
Remove and divide among 4 bowls, top with the remaining banana, strawberries, a dollop of yogurt and a sprinkle of cinnamon.
Skinny pepper, tomato & ham omelet
PREP: 15 MINS
COOK: 10 MINS
EASY LEVEL
SERVES 2
If you’re in need of a protein boost try making this healthy omelet for breakfast, using fewer yolks lowers the cholesterol
Ingredients
2 whole eggs and 3 egg whites
1 tsp olive oil
1 red pepper, deseeded and finely chopped
2 spring onions, white and green parts kept separate and finely chopped
few slices wafer-thin extra-lean ham, shredded
25g reduced-fat mature cheddar
wholemeal toast, to serve (optional)
1-2 chopped fresh tomatoes, to serve (optional)
Method
Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
Sprinkle on the ham and cheese and continue cooking until just set in the center, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.
Fruitburst muffins
Takes 40-50 minutes
EASY LEVEL
12 MUFFINS
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins, and apricots
Ingredients
225g plain flour
2 tsp baking powder
2 large eggs
50g butter, melted
175ml skimmed milk
100ml clear honey
140g fresh blueberry
85g dried cranberry
140g seedless raisin
140g dried apricot, chopped
1 tsp grated orange zest
1 tsp ground cinnamon
Method
Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add the flour to the remaining ingredients. Combine quickly without overworking (it’s fine if there are some lumps left – you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
Leave in the tin for a few minutes before turning out. When cool, they’ll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
Post Your Comments