Tag Archives: Breakfast

Homemade muesli

BREAKFAST TIME: This recipe can easily be adapted to suit your preferences – whether you are an early riser or need a boost to get you going in the morning.

Makes 28 bowls of muesli (60g per serving).

INGREDIENTS:

  • 1kg porridge oats
  • 250g dried fruit and nut mix
  • 100g dried cranberries
  • 250g tropical mix
  • 100g flax seeds

METHOD:

  1. Empty 1/2- 3/4 of the porridge oats into a large saucepan on a medium heat.
  2. Keep moving the oats to toast them until they are a golden colour.
  3. Add the toasted oats, the rest of the other oats, and all other ingredients to a large bowl and mix.
  4. Serve with cold milk or low-fat greek yoghurt.
  5. Enjoy!

NUTRITION:

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Oats – A good source of carbohydrate which will keep you going for ages! And high in fibre for digestion and the B vitamins for energy release.

Dried fruit – Depending on what dried fruit you pick, the nutrients will vary however without a doubt it will be high in vitamins and minerals.

Nuts – Another source of fibre, and high in monounsaturated and polyunsaturated (good) fats, and vitamin E and selenium for immune and antioxidant function.

 

Super FLUFFY Omelette

Lazy mornings are times of chilled out breakfasts… enjoy with this fluffy omelette and a cup of coffee to keep you fuller for longer.

Serves 1

INGREDIENTS:

  • 3 eggs
  • 1tsp olive oil

METHOD:

  1. Separate the egg yolks and egg whites.
  2. Use a fork to whisk the egg yolks until combined.
  3. Using an electronic whisk, or a hand whisk, stir the egg whites until peaks have formed (like you are making meringue).
  4. Heat the olive oil in a frying pan (with a lid).
  5. Fold in the egg yolks to the whisked whites.
  6. Add the mixture to the hot pan, reduce the heat to low-medium, and cover for 10minutes until crispy at the bottom and hot all the way through.
  7. Serve and season (add any fillers if needed).
  8. Enjoy!

NUTRITION:

Eggs – Eggs are the most useful protein source as they provide essential amino acids (the building molecules of protein), which are also absorbed most efficiently by the body.