Are you ready for a breakfast cereal recipe that will blow your socks off yet is still 100% healthy? Something that will have you jumping out of bed and bounding down the stairs? This Totally Tropical Healthy Morning Muesli is just the ticket, and even better just takes minutes to make. No melting, no soaking, no baking, just a little chopping and mixing.
I’m usually reluctant to move away from my granola, yoghurt and berries in the mornings (it’s just so irresistibly crunchy), but this muesli with milk and ripe, juicy chopped peach is absolutely delicious. The mango, coconut and brazil nuts give it a tropical feel and the vanilla and cinnamon add another level of deliciousness. It’s also a bit lighter than granola as there is no oil or honey used.
2 Cup Oats
1 Cup Chopped Dried Mango
1 Cup Chopped Walnuts
1 Cup Chopped Brazil Nuts
1/2 Cup Seeds (I used pumpkin, sunflower, flaxseed & chia)
1/2 Cup Dried Coconut
1/2 tsp Cinnamon
1 tsp Vanilla Powder
Mix all the ingredients in a large bowl and store in an air tight container… Yes it really is that easy! You can add in more oats, nuts or fruit as you like. Serve with milk or yoghurt and some fresh fruit- I’m loving donut peaches at the moment!
As you may have guessed from the title, this is not my recipe. Alas, it’s Ottolenghi’s. I was tempted to play around with some of the ingredients and pass it off as my own, but that would be pretty dishonest. Plain theft really. Bloody Ottolenghi… he’s just so damn talented! I visited his restaurant in Islington last year with my friend and it was incredible. We barely spoke to one another we were enjoying the food so much! It seems there’s nothing he touches that isn’t turned into incredible, luscious food porn. He’s going to be speaking at the Ballymaloe LitFest this year but unfortunately the tickets to his event are sold out, so I’m going to have to try and gatecrash it. To those who have managed to get their hands on tickets… I’m very jealous.
While this isn’t my recipe, I felt that I just had to share it to those who may not have already tried this… The rest of the world needs his shakshuka in their lives. This recipe is the perfect brunch, it feels indulgent but it’s pretty healthy. You can also make the sauce the night before which is pretty handy if you want to speed up the cooking the next morning. I didn’t have any thyme or saffron and it still worked beautifully. I served this up with my homemade sourdough bread for three very harsh critics (my family) and they all loved it, but don’t just take my word for it…. Try it out!
½ tsp cumin seeds
190ml light olive oil or vegetable oil (I used just under half a cup)
2 large onions, peeled and sliced
2 red and 2 yellow peppers, cored and cut into 2cm strips
4 tsp muscovado sugar
6 sprigs thyme, picked and chopped
2 tbsp flat-leaf parsley, chopped
1 bunch fresh coriander, chopped
6 ripe tomatoes, roughly chopped
½ tsp saffron strands
Pinch of cayenne pepper
Salt and pepper
Up to 250ml water
8 free-range eggs
In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes. Add the peppers, sugar, bayleaves, thyme, parsley and two tablespoons of coriander, and cook on high heat to get a nice colour. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.
Place four saucepans on medium heat and divide the mixture between them. Break two eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread.
Do you love eggs but feel things are getting monotonous? Do you look at your scrambled eggs and secretly long for something saucy with a bit of bite? Do you ultimately feel you need to shake up your relationship with breakfast? I have just the thing for you… These amazing scrambled eggs with goats cheese and pesto!
The idea is my sister’s, she has been making this breakfast for some time. She casually mentioned a few weeks ago that he favourite way to eat her scrambled eggs is the goats cheese and pesto… It was quite the revelation. I never even thought of pimping up my eggs like that before, I usually lob a bit of salmon or bacon on top of mine and call it a day. I never thought of putting stuff like this in the actual eggs. All of a sudden my previous eggy breakfast choices felt very vanilla. I decided to make this dish asap, and it was everything I hoped for and more. So stupidly easy to make, but so delicious.
If you are looking at this and feel even the slightest curiosity, please go make this immediately. It would also make a nice little quick post-work dinner. You could of course use tomato pesto, but I think the basil is pretty incredible so recommend trying that. All this needs is a few good quality ingredients (no sliced pan thanks very much) and you’ll have a yummy breakfast in 5 minutes. Easy.
Ingredients (Serves 1):
1 knob butter
1 splash milk
50g goats cheese (about 2 tablespoons)
1 heaped teaspoon pesto
Salt & pepper
A few basil leaves (optional)
1 slice bread
Toast bread and butter generously.
Crack the eggs into a pot, and add in the milk, butter, goats cheese, a pinch of salt and a crack of pepper. Put the pot on a medium heat and stir with a spatula or wooden spoon.
After a minute or two add in the pesto and keep stirring. Take off the heat just before it looks done, as they will keep cooking in their own heat after you take them off (and you want them silky, not rubbery).
Serve on your hot toast and crumble over and leftover goats cheese on top. If you have any basil leaves, you can throw them on top as a garnish.
This is the best breakfast I have ever eaten. In fact I feel bad that you’re reading this and not eating this. The only solution is to stop whatever you are doing and go make this immediately! I have been experimenting with baked oatmeal recipes for a few weeks and this last batch I made is true perfection, it takes like banana bread, but it’s actually healthy, nutritious and guilt-free. When I heard about people baking oatmeal, I instantly decided to try it as all my favourite breakfasts are oaty (porridge, granola, bircher muesli etc), and this is definitely the most delicious breakfast I’ve had and yet it is still a very healthy breakfast option. For people unfamiliar with baked oatmeal, think of it as a breakfast casserole of oats. Okay that’s an awful description… It’s like if a milky bowl of porridge and a soft delicious cake had a baby. I tried a few different varieties using different fruits, different amounts of eggs/milk, and tried various cooking times and this beauty is the result of much experimentation. Having said that feel free to add or subtract whatever spices, nuts and fruits you like, but I have found that the addition of the mashed/ puréed fruit makes this extra soft and mouth watering.
It’s really easy to make and keeps for up to four days in the fridge so if you make a batch you have just reheat individual portions in the morning before work very quickly. Some people have theirs with milk, but I thought it was just perfect with Greek yoghurt. I added four mashed bananas into my oatmeal mix which gave it the lovely banana bread effect, and I also threw in some raisins that I had soaked in juice (for extra juicy plumpness) and some chopped walnuts. I made some caramelised bananas to go with mine as I was making it for brunch at the weekend for others as a treat and thought they would be a decadent addition, but you can leave them out if you like as during the week before work they’re a bit impractical. This is so delicious, it tastes like it should be bad for you but its actually a really healthy breakfast and is packed full of fibre. If you make one thing from this blog, try my banana baked oatmeal!
Ingredients (serves 4 to 6):
2 cups jumbo oats
1 tsp baking powder
1/2 tsp freshly grated nutmeg
2 tsp cinnamon
1 handful of raisins (try soaking in apple or orange juice the night before so they plump up)
50g chopped walnuts
1 tbsp dark brown sugar (or honey)
2 cups milks
4 mashed bananas
1 tbsp butter/ rapeseed oil/ coconut oil
Caramelised Bananas (optional):
1 large banana sliced into little discs
1 tbsp dark brown sugar
1 tbsp butter
Whisk the eggs and milk together well until totally combined (you don’t want lumps of egg in the milk as you want to avoid eggy bits in your baked oatmeal). Add mashed bananas and mix together.
Add in add other ingredients and mix well, pour into a pyrex baking dish lined with either butter or mild-tasting oil.
Pop into an oven preheated to 180C for 30 minutes. Don’t be tempted to overcook the oats as you want them soft, not dry. Once the oatmeal is set (not wobbly) it’s done.
To make caramelised bananas just pup the butter into a frying pan on a medium high heat. Spinkle the slices of banana with the brown sugar and fry in the butter for a minute or two on each side.
Serve a slice of the oatmeal with a dollop of Greek yoghurt and caramelised bananas if you made them.
This dish is a result of some stolen apples. My neighbours apple tree grows over into our garden and little apples plod onto the grass in the back garden regularly. When I was home last weekend I decided to use a few fallen apples to make sure they didn’t go to waste. I wanted to make a nice warming breakfast that was still nice and healthy so I decided to stew some apples with nice warming spices and serve it with delicious Greek yoghurt and toasted almonds. Not exactly re-inventing the wheel, but I think the simplest of foods made well can often be the nicest.
This is really really easy to do and doesn’t take long to make. This makes about 4 servings of spiced stewed apple, but you could make more and it will keep well in the fridge for a few days, or you could freeze it. This is a lovely healthy way to start your day this Autumn.
Ingredients (serves 4):
500g cooking apples (or other tart, sharp apples)
1 tbsp brown sugar (optional)
1/2 – 1 cup water
1/2 tsp ground cinnamon
1/2 tsp ground clove (I ground 5-6 whole cloves in a pestle and mortar)
1/2 tsp freshly grated nutmeg
500g greek yoghurt (Glenisk full-fat greek yoghurt is definitely the best)
4 tbsp flaked almonds
Peel and chop the apples into little pieces and pop into a heavy bottomed pot on a medium high heat.
Add brown sugar and spices, stir well to combine and put the lid on the pot. The steam will help the apples cook faster, but stir every few minutes to make sure it doesn’t stick to the base. It should only take about 15 minutes for this to stew down.
Add the water (more or less depending on how dry or loose your stewed apple is) and stir well for another 5 minutes.
Let cool slightly. Meanwhile toast the flaked almonds on a dry pan on a high heat, stirring constantly for a few minutes until just turning golden. Be careful as they burn very quickly. When done remove from hot pan.
Serve apple in layers with greek yoghurt in bowls or tall glasses and sprinkle with toasted almonds.
Another weekend, another great breakfast! As you may have noticed if you have been following this blog for a while, breakfast is without a shadow of a doubt, my favourite meal of the day. I have been loving The Guilt Free Gourmet cookbook by Jordan and Jessica Bourke, and I have made their avocado toast loads since I got the book.
This weekend I decided to make it again, and add some bacon as I was making it for a carnivore as well as myself, and I have to say that it was soooo good. I love dishes like this that are minimal effort but really tasty and wholesome. Sometimes during the week I mess this around and use lime and mint in the avocado so give it a really fresh flavour. This was the perfect healthy yet tasty breakfast to set us up for a day in Marley Park. It was the first time I visited the Marley Park Farmer’s Market and it was really nice. There were some lovely food stalls, and you can go for a nice long walk along the grounds after your meal. It was the perfect Saturday afternoon!
1-2 Slices of spelt or rye bread per person
2 rashers/bacon per person (Or 4 if you have an extra hungry man to feed)
1 avocado per person
Handful cherry tomatoes per person
Salt & Pepper
1. Fry the rashers in a little oil until cooked through.
2. Mash up avocados and season with salt and pepper, a squeeze of lemon juice and a shake or two or chilli flakes (depending how hot you like it)
3. Slice up tomatoes lengthways and toast bread.
4. Smear the bread with the avocado mash, and scatter tomatoes and rashers on top.