Try out these healthy recipes for the most important meal of the day.
High-fibre muesli
PREP: 5 MINS – 15 MINS
EASY LEVEL
MAKES ABOUT 18 BREAKFAST BOWLFULS
Make your own muesli packed with fiber and great flavor using jumbo oats for slow-release energy, linseed, and apricots. An easy, healthy breakfast
Ingredients
300g jumbo oats
100g All-Bran
25g wheat germ
100g dark raisins
140g ready-to-eat apricots snipped into chunks
50g golden linseed
Method
Mix everything in a large bowl. You can store this for up to 2 months in an airtight container. When you’re ready to serve, pour lots of chilled milk over and let it soak for a few minutes.
Tropical breakfast smoothie
Ready in about 5 mins
EASY LEVEL
ENOUGH FOR 2-3 GLASSES
Start your day the super healthy way
Ingredients
3 passion fruits
1 banana, chopped
1 small mango, peeled, stoned and chopped
300ml orange juice
ice cubes
Method
Scoop the pulp of the passion fruits into a blender and add the banana, mango and orange juice. Purée until smooth and drink immediately, topped with ice cubes.
Healthy egg & chips
PREP: 10 MINS
COOK: 1 HR
EASY LEVEL
SERVES 4
One that dads will love! This any-time meal is perfect with a helping of baked beans
Ingredients
500g potato, diced
2 shallots, sliced
1 tbsp olive oil
2 tsp dried crushed oregano or 1 tsp fresh leaves
200g small mushroom
4 eggs
Method
Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.
Get up and go breakfast muffins
takes 45 mins
EASY LEVEL
MAKES 12
With apple, blueberry, banana, and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar
Ingredients
2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apple
1 ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g blueberry
2 tbsp mixed seed, we used pumpkin, sunflower, and flaxseed
Method
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, applesauce, banana, honey, and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the center of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
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