I absolutely love French toast. It reminds me of childhood as this was my treat breakfast at my grandmother’s on a Sunday morning. I loved standing next to her and help dip the bread in the egg mixture and as soon as the bread hit the pan the smell that wafted through the house made my tummy rumble!
Most mornings I have a smoothie after working out when I need something quick before I head out the door. However, on days when I have a bit more time I love a smoothie bowl.
The flavour combinations are endless, just use whatever is your favourite smoothie combo but the trick is to use frozen fruit and less liquid so you get a thicker consistency. If you think the smoothie isn’t very thick you can pop it in the freezer for a few minutes until it firms up, this also helps the toppings not to sink!
I don’t think this is technically a recipe as it is so easy to put together but I had to share it with you all as it’s one of my favourite things to eat right now. I have an avocado every day, whether it be in a smoothie, as a dip, served like this or eaten straight out of the skin with a skin of lemon juice on top.
I sometimes have this avocado on toast with a poached egg on top which makes a great brunch or quick evening bite to eat.
-1 ripe avocado
-1/4 red chilli, finely chopped
-1 spring onion, green part only, finely chopped
-juice of 1/2 a lime
-salt to taste
-2 slices gluten free bread (I use Biona buckwheat rice bread)
-a few fresh coriander leaves (optional)
How To Make
Pop your bread in a toaster to toast.
Whilst the bread is toasting, peel, remove the stone from the avocado and roughly mash (smash) the flesh in a bowl.
Add the chilli, lime juice, spring onion and salt to taste to the avocado. Stir well.
Place your toast on a plate, top with the avocado mixture and scatter over the coriander leaves if using.
It is often said that breakfast is the most important meal of the day. In fact there’s a saying;
“Breakfast like a King
Lunch like a Prince
Dinner like a Pauper”
Whilst my daily meals don’t necessarily follow this, I do love a good breakfast.
For years I couldn’t eat breakfast first thing in the morning. Then when I started exercising more and cleaning up my diet I realised how well I function for the rest of the day when I’ve had a good breakfast. I don’t get a mid-morning or mid-afternoon slump and I don’t have the constant feeling of needing more to eat. You know the feeling, that no matter what you eat you don’t feel satisfied? I’ve found that having a healthy, balanced breakfast gets rid of those feelings for me. Don’t get me wrong, I don’t make pancakes everyday as I don’t have time and it would get boring, but these are great to make on a relaxed weekend morning.
I normally serve mine with berries and yoghurt but a drizzle of nut butter over them would be tasty too.
Makes approx. 5 pancakes
-2 tsp. coconut oil or olive oil
-1 very ripe banana, mashed
-2 eggs, beaten
-3 Tbsp. gluten free oats
-pinch of cinnamon (optional)
How To Make
In a bowl mix together the banana, eggs, oats and cinnamon (if using). Stir until fully combined.
Place 1 teaspoon of oil in a frying pan over a medium heat. Once the oil is hot, add 2 tablespoons of pancake mixture to the pan.
Cook for 2 minutes, until brown then flip over and cook until brown on the other side. Remove to a plate and cover to keep warm.
Repeat until all the pancake mixture is used up. Add the extra teaspoon of oil to the pan when it starts to dry out.
Serve with berries and yoghurt or as you like!
A very belated Happy New Year to you all. I hope you have all had a lovely Christmas and New Year and 2015 is good to you all.
I had a fairly quiet Christmas and New Year, I caught up with friends and family which is always nice. Unfortunately though my dog has been unwell so she has been occupying a lot of my time, the vet is still unsure of what is wrong with her but she is to have more tests done this week. It’s amazing how much a pet becomes part of the family and my dog is such a great companion, plus she doesn’t answer back when I talk to her…bonus!
Some mornings you just need a warming, filling breakfast and this is my current go to porridge when I know I’m going to have a busy morning ahead of me. Yes it does take slightly longer than popping two slices of bread in the toaster but it is so worth it.
This porridge is a proper breakfast, a meal in itself. I actually have it for lunch or dinner sometimes too and there are many different toppings and flavour combinations you can try so if you were to have this porridge for breakfast everyday for a week you could have a different flavour each day! I’ve given some suggestions below, but use whatever you have in the cupboards or the flavours you like best, after all you’ll be the one enjoying it 🙂
The past couple of mornings have been beautiful sunshine (I’m hoping it lasts) and this smoothie bowl is ideal to have on such mornings. I love to throw a smoothie together when I’m after a quick breakfast but this recipe is excellent if you’ve got time to sit down and relax and you can add any number of toppings.
Apparently its Spring. I say apparently, as at the moment I’m sitting writing this blog post with a jumper and fleece on and it’s raining and misty outside. Feels more like Autumn than Spring! With that being said these oats are perfect for a cold morning and they keep you going until lunch which is ideal.
Please let me start off by apologising for the pictures of this dish. Trying to get a good shot of scrambled eggs for an (very) amateur photographer with a camera that is slowly dying is not the easiest! However, let me assure you that this dish tastes good and I hope the pictures don’t put you off!
You may wonder why I’m posting a recipe for scrambled eggs, as surely it’s one of the easiest things to make. That may be so but for me when I first started getting interested in cooking I had so many disasters just trying to make scrambled eggs I thought I’d share this recipe – plus it’s my new favourite way to eat them.
With the mornings getting colder, now is the perfect time to have something on hand that will warm you up and set you up for the day ahead. The beauty of this recipe is that you can make a batch, store it in the fridge and then quickly warm it through in the morning, or you could even have it cold. Top it off with granola, yoghurt or have a spoonful with porridge.