Pesto Butterbeans with Kale, Sundried Tomatoes and Feta

Breakfast, Dinner

Quick, easy, nutritious and effortless is what this dish combines.

Beans get such a bad rap from keeping students alive during college to being in a typical greasy fry. However beans are a great and cheap protein source so I always keep a stock of tinned chickpeas, butter beans and kidney beans in my cupboards. You can instantly make hummus or bulk up a curry in minutes by rinsing and draining them.

This bean dish is perfect for a quick evening meal or brunch option. Serve alongside some hummus or chunky bread like sourdough to mop up the pesto. Crispy bacon or chorizo would also work great with the beans.

Serves 2.Pesto Beans with Kale, Sundried Tomatoes & Feta, Delalicious

  • 1 x 400g tin butter beans, drained and rinsed
  • 200g kale, de-stalked and roughly torn
  • 4 tsp green pesto
  • 2 tbsp sun-dried tomatoes, thinly sliced
  • 50g feta cheese, crumbled
  1. Place the beans in a large saucepan or frying pan with 2 tablespoons of water over a medium heat. Once the water begins to evaporate, add the kale and stir continuously to gently cook.
  2. Reduce the heat to low, stir through the pesto and tomatoes until well combined.
  3. Serve with the feta sprinkled over the top.

Happy cooking,

Sinéad

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Cupcake Quiches

Breakfast, Fish, Lunch, Salad, Snack

Eggs – I personally had a love-hate relationship with these guys for a long time!! It’s a bit strange as I have hens at home and use them to bake all the time. However, put a poached, fried, scrambled or boiled egg in front of me and I will run a mile!!

I did discover that if I disguised eggs with other ingredients just like in baking, I could manage to finish my plate.

First came frittatas and then came these delicious cupcake quiches! These mini quiches are bursting with lots of  natural protein from the eggs and will make sure you reach your five a day quota with plenty of vegetables.

These cupcake quiches freeze perfectly and act as a quick post-training or lunchbox filler alongside some salad. Or why not try them as a quick breakfast or brunch option with some wilted greens and a dash of my homemade Sweet Chilli Sauce.

You can substitute the mackerel with salmon, tuna, ham,chicken or exclude completely as you like!

Makes 12, serving =2.

Cupcake Quiches, Delalicious

 

  • 4 eggs
  • 150ml milk
  • 2 smoked mackerel fillets, flaked
  • 10 cherry tomatoes, halved
  • 2 spring onions, finely sliced
  • 5 medium mushrooms, finely sliced
  • 50g feta cheese, cubed
  • Freshly ground pepper
  1. Preheat an oven to 180°C and line a cupcake tray with silicone cases or else grease each section with some melted coconut oil.
  2. Whisk the eggs and milk together in a large mixing bowl.
  3. Add in the mackerel, vegetables and feta.
  4. Season with some pepper and whisk all the ingredients together.
  5. Evenly pour the mixture amongst the cases and bake in the oven for 30 minutes or until a skewer comes out cleanly.
  6. Leave to cool in the cases and gently ease out onto a wire rack.

*When reheating from frozen, allow to defrost fully and reheat on high in a microwave for 1 minute.

Happy cooking,

Sinéad

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Seed Sprinkle

Breakfast, Snack

I love how some of the simplest and easiest things in the kitchen can bring you the most joy!

I discovered this seed sprinkle mix when travelling around New Zealand. It was a really easy way to add some flavour to my day and most importantly didn’t weigh down my bulging backpack.

This seed sprinkle isn’t just for mornings as you can add it to any dish like fresh fruit, salads, smoothies, finish scones with a sprinkle on top or include in my oat bread recipe. Sprinkle this seed mix over yoghurt as a simple snack or nut butter apple slices instead of granola.

I have included both a sweet and savoury option dependant on your taste buds and what your sprinkling it over.20171107_092530-011937943013.jpeg

  • 2 tbsp black sesame
  • 2 tbsp white sesame
  • 2 tbsp brown linseed
  • 2 tbsp poppy seeds
  • 2 tbsp buckwheat groats
  • 1 tbsp dessicated coconut

Sweet:

  • 2 tbsp raw cacao nibs or finely diced dark chocolate
  • 1 tbsp dried apricot, finely diced

Savoury:

  • 2 tbsp pumpkin and sunflower seeds
  1. Place all the ingredients in a jar and shake to mix.
  2. Store the jar in a dry and cool place.Seed Sprinkle, Delalicious Happy cooking,

    Sinéad

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5 Minute Granola

Breakfast, Snack

Granola is easily my favourite breakfast option. It’s such an easy meal, just top the granola with some fresh fruit and yoghurt and you are set for the day. Oats are a great option for the morning as they packed full of slow release energy.

This recipe for granola is perfect for someone who doesn’t have an oven or like when I was travelling around New Zealand and cooking on a portable gas stove as I lived out of my van. The even better thing about this granola recipe is that it literally takes 5 minutes and breakfast is sorted for at least a week.

I love how you can vary granola in lots of ways imaginable so your breakfast bowl is always packed of fresh flavours. Add any nuts, dried fruit, seeds or spices like cinnamon, turmeric or even ginger to your granola.

Why not try my other favourite granola recipe too.

5 Minute Granola, Delalicious

  • 2 tbsp coconut oil
  • 200g jumbo oats
  • 2 tbsp nuts (peanuts, pecans, cashews, hazelnuts, almonds)
  • 2 tbsp dried fruit (raisins, cranberries, coconut, apricots)
  1. Melt the coconut oil in a large frying pan or wok over a medium heat.
  2. Add the remaining ingredients and stir until coated in oil.
  3. Stir continuously to ensure no burning for 5 minutes until the oats are golden.Granola, oats, breakfast, brunch, Delalicious
  4. Remove from pan and allow to cool.
  5. Serve with some fresh fruit and yoghurt.

Creamy Mushroom Stuffed Egg Crepe

Breakfast, Snack

If you are a religious follower of my blog, you might notice recipes with eggs being the dominant ingredient don’t feature too prominently and that’s because I don’t like eggs!

Don’t get me wrong, I still eat eggs just not in the boiled, poached, scrambled, fried or scotch-egg format. I even wouldn’t touch a quiche for a long time until I discovered if I added enough vegetables and other ingredients I could stomach them.

First came my Frittata, followed closely by my Cupcake Quiches, Fluffy Yoghurt Omelette and now an Egg Crepe has been added to my safe zone of egg dishes.

Eggs are probably one of the most versatile ingredients to have in the cupboard and they don’t need to refrigerated once fresh in the shell.  Free-range organic eggs are the gold standard as the colour and flavour can never be matched by battery laying hens (we have hens at home so honestly I know).

This crepe recipe can be adjusted really easily with whatever is lying around your fridge which makes it perfect for those days when you’re staring desperately at a very barren shelf. Swap any fresh or dried herbs, kale, spinach or any leafy green for the cabbage in the crepe, replace the cottage cheese with feta, mozzarella or even hummus; substitute tomatoes, roasted vegetables, leftover stir-fry instead of mushrooms. You really can’t go wrong with this recipe.

Serves 2.

Egg Crepe, Delalicious

  • 4 eggs
  • 2 tbsp milk
  • 2 spring onions, thinly sliced
  • 2 heaped tbsp sliced cabbage
  • 3 cloves garlic, minced
  • 10 button mushrooms, sliced
  • 4 tbsp cottage cheese
  • 1 tbsp mixed herbs
  1. In a bowl, whisk together the eggs, milk, spring onions and cabbage. Set aside in the fridge until ready.
  2. Heat a frying pan over a medium heat with a drizzle of oil.
  3. Once hot, add the garlic and cook for 2 minutes. Add the mushrooms and toss until nicely golden. Mix through the cottage cheese and herbs until well combined. Remove from the pan and set aside.
  4. Rinse the frying pan and return to a medium heat with another drizzle of oil. Whisk the eggs one last time and pour half the mixture over the pan. Ensure the cabbage is evenly distributed.
  5. Once the crepe begins to cook through, place half the mushroom mix on half of the crepe and fold over.
  6. Continue to cook for another 2 minutes until the crepe is cooked through.
  7. Remove from the pan and repeat with the remaining egg and mushroom mix.

Coconut & Pineapple Overnight Oats

Breakfast

Oats is the preferred option for many to start their day. Oats are not only a great source of slow-release carbohydrate but also a really versatile ingredient to have in your kitchen cupboard. They don’t go off, are inexpensive and can be eaten as any meal of the day.

Meals that can be prepared in advance are great for time short people, find more meal prep tips here. Overnight oats are a great option for any busy person as all the work is done the night or even day before. A little bit of chopping and stirring is the only work required with eating taking the longest!

The options with overnight oats are endless and I have plenty more inspiration on the blog for you. My latest variation is inspired by my travels through South America and perfect for the summer season. Top with some more yoghurt, seeds, nuts or berries as you like.Overnight oats, Delalicious, breakfastServes 2.

  • 4 tbsp jumbo oats
  • 2 tbsp dessicated coconut
  • 1 cup fresh pineapple, chopped
  • 5 tbsp yoghurt, plain
  • 2 tbsp water
  • 1 passion fruit
  1. Using a clean resealable jar or tub. Place all the items into the tub.
  2. Mix thoroughly together and place in the fridge overnight.Overnight oats, breakfast, pineapple, coconut
  3. Remove from the fridge in the morning, stir again and serve with a sprinkle of coconut, pineapple pieces and passionfruit.

Baked Oat & Berry Pots

Breakfast, Snack

Is this recipe breakfast or dessert? How about both? Now that’s how every morning should start!

Oats are my favourite way to start the day. They are such a versatile ingredient that you never get tired of oats; start with some granola, porridge, overnight oats, add to a smoothie or try these baked oat and berry pots.

A cross between a souffle and porridge may be the best way to describe these without any of the stress. Use your favourite nuts and berries and you won’t go wrong.

For more Delalicious oat recipe inspiration click here.

Serves 2.

Oat & Berry Pots, Delalicious

  • 2 eggs
  • 2 tbsp nut butter
  • 6 walnut halves, chopped
  • 4 tbsp jumbo oats
  • 2 tbsp regular oats
  • 8 tbsp milk
  • 2 tbsp frozen or fresh berries, raspberries, blackberries, blackcurrants, blueberries
  • 1 tbsp water
  • 2 tbsp yoghurt
  1. Whisk the eggs and nut butter together in a large bowl.
  2. Add the walnuts, oats and milk and continue to whisk until well combined.
  3. Pour the mixture into two ovenproof ramekin dishes.
  4. Bake in the oven at 180C for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 3 minutes.
  5. For the berry coulis: stir the berries and water together in a small bowl. Place in microwave for 1 minute on high or simmer in a saucepan over a low heat for a few minutes until they begin to soften.
  6. To serve: spoon the yoghurt and berry coulis over the cooked oat pots.

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Crispy Sundried Tomato & New Potato Omelette

Breakfast, Dinner, Lunch

Leftovers are delicious but sometimes a bit of a challenge to revitalise into an enticing dish to eat. New potatoes are literally bursting out of the ground at this time of the year and no doubt a few too many have been boiled at dinner time.

Potato salad is a great way to use up leftover potatoes with a little mayonnaise and some fresh chives. Omelettes and frittatas are the next best answer.

For this recipe, I had some leftover vegetables from a dinner the night previous but fresh ingredients will work great too. In the case of uncooked potatoes, steaming or baking in the microwave will speed things up a little for you.

Serves 2.

Sundried Tomato & New Potato Omelette, Delalicious

  • 3 cloves garlic, minced
  • 4 eggs
  • 2 tbsp plain/ Greek yoghurt
  • 50ml milk
  • 1 tsp coconut oil, solid
  • 1 large tomato, diced
  • 50g cooked leftover carrots
  • 150g fresh spinach
  • 4 medium-sized new potatoes, sliced
  • 1 tbsp fresh rosemary, chopped
  • 5 sundried tomatoes, sliced
  1. Whisk the garlic, eggs, yoghurt and milk together in a measuring jug until well combined.
  2. Preheat a grill oven.
  3. Melt the coconut oil in a large ovenproof frying pan over a medium heat.
  4. Add the tomatoes and lightly get for a few minutes until the tomatoes soften. Roughly test the spinach with your hands and add to the tomatoes.
  5. Once the spinach begins to wilt, add the carrots, potatoes and rosemary. Stir to combine.
  6. Increase the heat to high and pour over the egg mixture. Sprinkle over the sundried tomatoes. Cook until the edges begin to harden and transfer to the grill oven. If the frying pan handle is plastic, wrap it in tinfoil to prevent it melting!!
  7. Allow the omelette to cook through under the grill for 5 minutes or until golden.

Do you have any great leftover recipe ideas? I would love to hear them, get in touch on social media.

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Caramelized Orange and Banana Pancakes

Breakfast, Snack

I am a self-professed pancake lover!! I would happily eat them every day if I could. These pancakes are what I like to call special occasion pancakes. You are not going to make them every day but when you do, you are in for a serious treat!

Pineapple would work great caramelized on top as a variation to orange and banana.

If you need anymore pancake inspiration try one of my other recipes. After all Who Doesn’t Love Pancakes!!

Serves 1.

Pancakes, Banana, Orange, Delalicious

  • 1 egg
  • 2 medium over-ripe bananas
  • zest of 1 mandarin orange
  • 1 tsp baking powder
  • 50mls milk or buttermilk
  • 1 tbsp flour
  • 1 tsp coconut oil
  • 1 tbsp butter
  • 1 tbsp brown sugar or ½ tbsp honey
  • 2 tbsp plain Greek-style or natural yoghurt
  • 1 tsp seed mix (linseed, poppy, chia, sesame, buckwheat groats)
  1. Whisk together 1 banana, eggs, orange zest, baking powder and milk until smooth.
  2. Add the flour and whisk again until well combined.
  3. Melt 1/3 of the coconut oil on a non-stick pan over a medium heat.
  4. Place 1/3 of the pancake batter on the pan and cook through. Flip over and continue to cook.
  5. Remove from the pan and keep warm. Repeat with remaining batter making two more pancakes. Keep pancakes warm as you caramelize the fruit.
  6. Melt the butter and brown sugar together in the frying pan over a medium heat until it begins to bubble. Slice the banana into slices and cut the orange into three.
  7. Place the fruit onto the pan and spoon over the syrup. Cook for 2 minutes on a high heat until evenly browned.
  8. To serve: spoon yoghurt between pancakes to create a tower. Top with the caramelized fruit and sprinkle over the seeds. Spoon over any remaining syrup from the frying pan.

Fruit & Nut Yoghurt Bowl

Breakfast, Snack

I don’t know about you but I love waking up just to have breakfast. It really is my favourite meal if the day! 

Breakfast needn’t take forever to prepare and this is one of the quickest recipes to ensure you get plenty of your 5-a-day in terms of fruit in whilst the yoghurt, nuts and seeds provide protein and all important essential minerals.

Serves 1.

Fruit, Nut, Yoghurt, Breakfast, Delalicious

  • 1/2 large apple
  • 1 kiwi, peeled
  • 2 tbsp natural yoghurt
  • 1 tbsp mixed seeds (pumpkin, sunflower or as you like)
  • 2 tbsp chopped nuts (almonds, pecans, cashews or as you like)
  1. Chop the fruit into chunks and place in a bowl.
  2. Spoon over the yoghurt.
  3. Sprinkle the seeds and nuts on top.