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.
Need a bit of passion in your Valentine’s Day?? Then simply top natural yoghurt with some passion fruit!
The blog is also the big 2 today, that was a very fast two years. Thanks a million to everyone who has supported the blog so far, I really appreciate it and here’s to even more Delalicious delights for the next year!
Happy Valentine’s Day💖
In need of a little after dinner treat but trying to be good and stay away chocolate and cakes? Then this recipe is the one for you. Any stoned or cored fruit works great. Cinnamon would be a great addition for the winter months to really warm you from the inside out and keep away any colds. They take no length in the oven to bake, so pop them in whilst your cooking your dinner or just after you serve if you want them for a later treat. Pairing them with some yoghurt like the new reduced sugar Bio organic range from Glenisk is great as a light option and a simple way to reduce your sugar intake naturally.
- 1 pear
- 1 plum
- 2 tsp honey
- 2 tsp granola
- 2 tbsp natural/Greek yoghurt (currently loving Glenisk Bio organic natural yoghurt)
- Preheat an oven to 160C.
- Halve and de-stone/core the pear and plum.
- Place skin side down in a baking tray or ovenproof dish.
- Drizzle the honey over the fruits and bake in the oven for 20 mins.
- To serve: divide the fruit amongst two plates, place a tbsp of yoghurt into the centre of the pear and sprinkle over the granola.
Personally I just love Bircher muesli, it is made in minutes and is a simple answer to a delicious breakfast as the oats soak up all the goodness the night before to fill you up come morning time with minimal effort and maximum reward. The orange zest and juice give a really nice lift to these oats to remind us of the sun filled days to come!
- 110g oats
- 2 tbsp milled linseed
- 1 tbsp hemp or chia seeds
- 1 tbsp flaked almonds
- 1 tbsp raisins/dried cranberries/apricot
- 1 tsp ground cinnamon
- Zest of 1/2 small orange
- 1/2 juice of a fresh small orange
- 150ml milk (use whatever variety you like natural/nut/rice/oat/soya)
- 50ml water
- Place all the dry ingredients in a bowl or Kilner jar.
- Add the orange juice along with the milk & water.
- Stir well together & store in the fridge overnight (if you think the mix looks a little dry or you like a more gooey texture just add more milk/water).
- Come morning, stir again to ensure well combined & serve with orange segments & a dollop of natural/Greek yoghurt.
This is a twist on my Oat & Seed Loaf that gives a Mediterranean vibe to have with soup or salad. Perfect for gluten-free (substitute gluten-free oats) or lactose-free (substitute lactose-free yoghurt) diets! Simply bump up the quantity of olives, tomatoes & fennel seeds to your liking!
- 8 pitted black olives
- 6 sun-dried tomatoes
- 2 tbsp fennel seeds
- 2 tbsp tomato puree
- 2 tbsp olive oil
- 500g natural yoghurt
- 300g oats
- 1 tsp bread soda
- Finely slice the olives and tomatoes.
- Add all the ingredients to a large mixing bowl and stir well together until it’s well combined.
- Place the mix into a lined loaf tin and bake at 180C for 40 minutes or until a skewer comes cleanly out.
Crumble is the ultimate comfort food dessert in my book. It is such a versatile dessert that can be eaten at any time of the year using seasonal fruit. Berries fresh or frozen are also a great addition. Little chunks of dark chocolate mixed through the crumble topping adds another level of deliciousness!
• 2 pears
• 2 small apples
• 1 inch piece of fresh peeled ginger
• 3 tbsp oats
• 2 tbsp pumpkin & sunflower seeds
• 2 tbsp flaked almonds
• 6 dates
• creme fraiche or Greek-style yoghurt to serve
1. Peel, core and chop the pears & apples. Place in a small saucepan and just about cover with water. Grate over the ginger.
2. Bring the fruit to the boil, then simmer on a low heat until soft through.
3. Place all the remaining ingredients in a food processor or use a handheld blender to form a crumble topping.
4. Transfer the cooked fruit to a heatproof dish, cover with the oat crumble and bake in the oven at 180°C for 30 minutes until golden.
5. Serve with some Glenisk creme fraiche or Greek-style yoghurt.