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.
- 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)
- Chop the fruit into chunks and place in a bowl.
- Spoon over the yoghurt.
- Sprinkle the seeds and nuts on top.
These little beauties are a twist on my Dark Chocolate & Cashew Bites.The date caramel is a real winner and works great simply drizzled over vanilla ice-cream or to make healthy caramel squares using my recipe for Fruit & Nut Caramel Squares. These brownies are also gluten-free so perfect for a fuss-free dinner party dessert for all served warm with some ice-cream or Greek yoghurt.
- 150g dates, de-stoned
- 1/2 tsp baking soda
- 2 overripe bananas
- 8 tbsp melted coconut oil
- 3 tbsp almond butter
- 400g tin butter beans, drained & rinsed
- 100g ground almonds
- 2 eggs
- 1 tsp vanilla extract
- 75g unsalted butter, softened
- 3 tbsp raw cacao powder or use 50g melted 70% dark chocolate
- 40g salted peanuts
- Preheat an oven to 170°C. Line a square sandwich tin with parchment paper.
- Place the dates & baking soda in a bowl, cover with bowling water & allow to soak for at least 20 mins to soften through.
- For the date caramel sauce: place the softened, drained dates in a measuring jug or blender with the bananas and melted coconut oil. Blitz until smooth, add the almond butter & blitz again. Reserve 3 tbsp of the sauce for the topping.
- With a food processor or electric hand beater (if using an electric hand beater, I would recommend you mash or blend the beans first), blitz all the remaining ingredients (except the cacao powder/melted chocolate & peanuts) with the date caramel together until smooth. Finally stir through the cacao powder/melted chocolate & 30g of the peanuts.
- Pour the brownie mix into the prepared tin, scatter the remaining peanuts and drizzle the caramel sauce over the top.
- Bake in the oven for about 30 mins until a skewer comes out clean.
- Leave to cool in the tin, remove and cut into generous squares.
This is the possibly the quickest dinner to russle up that delivers on taste, nourishment and style! Making your own pesto is an added extra but shop-bought works fine too. Prepare the chicken marinade the night before so all you have to do is pop it into the oven when you arrive in the door starving from the day. The pesto should keep fresh for at least 5 days in an jar in the fridge.
- 1 chicken breast
- 2 tbsp pesto
- 1 tbsp natural yoghurt
- 1/2 courgette
- 1 medium carrot
Almond & Basil Pesto:
- 1 cup almonds
- 1 cup fresh basil leaves & stalks
- squeeze fresh lemon juice
- 1 clove garlic
- 5 tbsp olive oil
- thumb length piece of Parmesan
- For the pesto: roast the almonds for about 20 mins at 180°C until the colour darkens but doesn’t burn! Add the roasted almonds, basil, garlic, lemon juice and 2 tbsp oil to a food processor and blitz until the almonds have broken down considerably, slowly adding the remaining oil. Grate in the Parmesan and continue to blitz until smooth. Add more oil if it is too dry.
- To marinade the chicken, simply place the pesto and natural yoghurt into a resealable bag, add the chicken, close the bag and mush it around until the chicken is well covered. If the night before, leave the chicken in the bag in the fridge.
- Otherwise, pour the chicken and contents into an ovenproof dish. Bake in the oven at 180°C for about 20 mins until the chicken is cooked through.
- Using a spiraliser/Julienne peeler/edgy knife, create thin long strands of the courgette and carrot.
- Place a large frying pan over a high heat, ensure the pan is hot enough by adding one veg strand and it should hiss once it hits the pan. Add the remaining veg and continuously toss ensuring they don’t stick.
- Reduce the heat and stir through some of the pesto juices from the chicken. Add more pesto and natural yoghurt if you want a more creamy sauce.
- To serve: slice the chicken into generous slices and serve on a bed of vegetables.
This quiche is a nod towards Little Green Spoon’s almond based version. Any mix of meat and vegetables will work great, it can be served hot or cold with a simple salad and your hunger will be quickly banished!!
If you don’t like almonds simply replace the base with traditional shortcrust/puff pastry or leave the pastry base out completely and simply use all the remaining ingredients to create a frittata.
- 300g ground almonds
- 1 egg
- 2 tbsp softened coconut oil
- 2 large handfuls spinach
- 10-12 cherry tomatoes
- 3 spring onions
- 1 small hot-smoked salmon fillet
- 1/2 log goats cheese
- 6 eggs
- 50ml milk
- Preheat an oven to 180°C.
- Mix together all the base ingredients with a fork until they begin to form a breadcrumb type consistency.
- Firmly press the almond mix into the base and sides of a lined baking tray, bake in the oven for 10 mins.
- Halve the tomatoes and finely slice the spring onions. Roughly chop the spinach and gently wilt in a frying pan over a low heat.
- Once the base is baked, evenly place the spinach, tomatoes and onions over the base. Flake in the salmon and add in thin medallions of goats cheese.
- Whisk together the eggs and milk and pour into the quiche dish.
- Place in the oven and bake for 30-40 mins until a knife runs clean when placed through the centre of the quiche.