We all want to eat healthy. My family loves healthy foods I love my fatty foods but you can have both!

Curried Chickpeas and Baked Eggs

INGREDIENTS

  • 1 tsp curry powder
  •  1¾ tsp. Morton kosher salt
  • 1 ½ tsp. black peppercorns
  • ½ bunch cilantro
  • ½ small bunch parsley
  • 3 scallions, chopped.
  • 1 tsp ginger fresh
  • 1 tsp small Scotch bonnet
  • Zest and juice of 1 lime
  • 2 small cucumbers thinly sliced.
  • 2 Tbsp. chopped cilantro.
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
  • 3 Tbsp. extra-virgin olive oil
  • 1 15-oz. can chickpeas, rinsed.
  • large eggs

Preparation

CURRY PASTE

  1. Preheat oven to 450°.
  2. Blend ½ cup extra-virgin olive oil, 1 Tbsp. curry powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1½ tsp. black peppercorns, ½ bunch cilantro, ½ small bunch parsley, 3 scallions, trimmed, one 3”-piece ginger, peeled, cut into 1″ pieces, and 1 small Scotch bonnet or habanero chili, stem removed, in a blender until mixture comes together into a smooth paste. Set curry paste aside.
  3. Toss zest and juice of 1 lime, 2 mini cucumbers, thinly sliced, 2 Tbsp. chopped cilantro, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Set cucumber mixture aside.
  4. Heat 3 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium. Add reserved curry paste and cook, stirring occasionally, until oil separates and curry is fragrant, about 5 minutes. Add one 15-oz. can chickpeas, rinsed, to pan and stir to coat in curry paste. Add 1 cup water and mix to combine (mixture a little thick). Bring to a simmer, then remove from heat.
  5. Make 6 dent in mixture with a spoon and crack 6 large eggs into dent. Season eggs with salt. Transfer skillet to oven and bake, uncovered, until egg whites are set but yolks are still runny, about 5 minutes. Remove pan from oven.
  6. Top chickpeas and eggs with reserved cucumber mixture and serve with lime wedges for squeezing over.

Breakfast burritos recipe

Ingredients

4 soft wholewheat flour tortillas

6 eggs

4 tablespoons 1%-fat milk

2 tomatoes finely chopped.

2 spring onions finely chopped.

1 pepper, any colour, deseeded and finely chopped.

2 teaspoons vegetable oil

40g reduced-fat hard cheese, grated.

1 pinch ground black pepper

Method

  1. Lay out the tortillas on a work surface. Preheat the grill.
  2. You could use plain tortillas, though the wholewheat ones have a higher fibre content.
  3. Beat the eggs and milk together in a bowl. In another bowl, mix the tomatoes, spring onions and pepper, seasoning with black pepper. Cook for a few minutes and put aside.
  4. Heat half a teaspoon of vegetable oil in a non-stick frying pan and pour in a quarter of the beaten egg mixture. Cook over a medium heat for a few moments to set the base.
  5. Layer 1 tortilla with the cooked egg, a quarter of the tomato mixture and 10g of cheese. Grill to further set the egg and melt the cheese.
  6. Roll up the tortilla and slice in half or wrap in foil to serve later. Repeat to make the other tortillas.

Farmers Market Breakfast Bowls

Ingredients

Spiced “Riced” Carrots:

  • 2 medium carrots
  • 2 teaspoons lemon juice
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • salt and pepper

Yogurt Green Goddess Sauce:

  • 2 cups whole milk greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • ½ teaspoon sea salt
  • ⅓ cup chives, reserve some for garnish
  • ⅓ cup fresh basil
  • ¼ cup fresh mint
  • freshly ground black pepper

for the bowls:

  • handful of salad greens
  • 1 medium beet shredded or very finely diced.
  • 4 radishes thinly sliced.
  • 2 small tomatoes, sliced into wedges.
  • 2 soft boiled eggs*
  • extra-virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper.

Instructions

  1. Make the spiced carrot salad: Grate the carrots, Transfer the carrots to a small bowl and toss with the lemon juice, olive oil, cumin, coriander, and pinches of salt and pepper. Set aside.
  2. Make the yogurt green goddess sauce: In a mixer, puree the yogurt, lemon juice, olive oil, garlic, and salt until combined. Add the chives, basil, and mint and pulse until just combined.
  3. Assemble the bowls with the salad greens, carrots, shredded beet, radishes, tomatoes, and soft-boiled eggs. Drizzle the bowls with olive oil and season with salt and pepper. Serve with dollops of the yogurt sauce.

No Bake Energy Bites

Ingredients

  • 1 cup whole rolled oats.
  • 1 tablespoon ground flaxseed + 3 tablespoons warm water
  • ¼ cup roasted almond butter
  • 2 tablespoons maple syrup
  • 3 soft Medjool dates, pitted.
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup chopped walnuts
  • ½ cup shredded coconut
  • ⅓ cup chocolate chips

Instructions

  1. In a medium pan, toast the oats over low heat until just browned around the edges, about 1 to 2 minutes. Remove from the heat and set aside.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a food processor, combine the almond butter, maple syrup, dates, coconut oil, vanilla, cinnamon, and salt. Add the flaxseed mixture and blend until smooth.
  3. Add the walnuts and pulse until combined. Add the oats and coconut and pulse until combined. Add the chocolate chips and pulse just until evenly incorporated.
  4. Roll the mixture into 12 balls and chill until firm, at least 30 minutes. If the dough is too sticky to work with, chill it for several minutes before rolling.
  5. Store in an air-tight container in the refrigerator.

Healthy porridge bowl

ingredients

  • 100g frozen raspberries
  • 1 orange, ½ sliced and ½ juiced.
  • 150g porridge oats
  • 100ml milk
  • ½ banana, sliced
  • 2 tbsp smooth almond butter
  • 1 tbsp goji berries
  • 1 tbsp chia seeds

Method

  1. Tip half the raspberries and all the orange juice in a pan. Simmer until the raspberries soften, about 5 mins.
  2. Meanwhile stir the oats, milk and 450ml water in a pan over a low heat until creamy. Top with the raspberry compote, remaining raspberries, orange slices, banana, almond butter, goji berries and chia seeds.

Breakfast egg wraps

Ingredients

  • 500g pack closed cup mushrooms.
  • 4 tsp rapeseed oil, plus 2 drops
  • 320g cherry tomatoes, halved.
  • 2 handfuls parsley finely chopped.
  • 8 tbsp porridge oats 
  • 10 eggs
  • 4 tsp mustard powder mixed with water.

Method

  1. Thickly slice half the pack of mushrooms.
  2. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins.
  3. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
  4. Beat together the eggs well with the parsley and oats.
  5.  Heat a drop of oil in a large non-stick frying pan.
  6.  Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake.
  7. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up.
  8. Now make a second wrap using another ¼ of the egg mix and filling.