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Archive for the ‘Breakfast’ Category

High protein porridge

30 Jun

I have this warming porridge for breakfast almost every day in winter.  It is healthier than those quick premixed microwave sachet’s and only takes 3 minutes on the stove to cook. The ricotta makes it nice and creamy without being fatty and provides some extra protein to keep me full until lunchtime. The chia adds some Omega 3, healthy fats and the blueberries being high in antioxidants complement the porridge perfectly. I love this porridge so much I just had to share it with you. Enjoy!

Serves 1

  • 30g rolled oats
  • 1/3 cup skim milk
  • 1/3 cup water
  • shake of cinnamon
  • shake of chia seeds
  • swirl of honey
  • large dessertspoon of ricotta
  • 1/3 cup frozen blueberries

Combine all ingredients, except the blueberries in a saucepan over medium to high heat. Set a kitchen timer for 3 minutes. Either defrost the blueberries in the microwave for 1 minute or add to the saucepan when there is 1 minute remaining. Serve and enjoy.

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Posted in Breakfast, Recipes

 

Oatmeal ricotta hotcakes

01 Jul

As soon as I saw a recipe for oatmeal ricotta hotcakes in the June newsletter from the Healthy Chef I knew they would be perfect for a Sunday brekkie. I simply love the Healthy Chef! Her recipes are always so tasty, yet nutritious and delicious! I am a big believer of being able to make variations to recipes to make them healthier and the Healthy Chef is always right on!

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These hotcakes are gluten free , low GI and high in protein. I wish I could have this for brekkie every morning…in fact I think they will become a regular weekend breakfast! And with the gorgeous British strawberries we are getting now, they are the BEST!

Makes 2 large hotcakes

Ingredients:

  • 1/2 cup (125g) ricotta
  • 30 ml (1/8 cup) milk (I used soya light)
  • 1 free range / organic eggs
  • 1/2 cup (45g) rolled oats
  • 1/2 teaspoon baking powder
  • 1 tablespoon linseed or pumpkin seeds (I left this out)
  • 0% fat Greek yoghurt
  • chopped up strawberries and bananas to serve

Method:

  1. Combine ricotta, milk, egg, oats, and baking powder then leave for at least 1 hour to soak, however overnight is best.
  2. Add a little extra milk if the batter looks a bit thick.
  3. Cook in a non stick pan over medium heat for 3 minutes
    each side.
  4. Sprinkle with seeds and rolled oats before turning over (if using).
  5. Serve with Greek yoghurt, strawberries, banana and a little honey.
  6. Enjoy.
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3 Comments

Posted in Breakfast, Recipes

 

Moroccan eggs

26 Mar

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This quick, healthy breakfast has become a regular weekend breakky. All you need is a can of chopped tomatoes, some eggs and whatever vege’s you have in the fridge. I like red capsicum, sweet potato, baby spinach and always a good shake of chilli and moroccan seasoning. I poach the eggs in the tomato mixture until cooked to my liking. I normally take my husbands out first coz he likes them runny.

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Posted in Breakfast, Recipes

 

Berries with Soy cream

24 Jan

I am hooked on my 80/20 cookbook by Teresa Cutter – the Healthy Chef from Australia! There are so many great recipes in there that are uber healthy I can barely contain myself!

The latest one is super simple too. Over the last year I have tried to cut out dairy just because it sometimes makes me feel sick. I haven"t figured out why, or had a test, I just know that soy milk agrees with with me better. I am not super strict with it though, I just avoid creamy things and cows milk. However, I did read in the 80/20 book that yoghurt containing live cultures can be eaten if you have a lactose intolerance as the bacteria digests the milk sugar for you. What an interesting tip!

Anyway, this is an easy brekkie to try..

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Ingredients:

  • Any berries or fruit such as strawberries, blueberries, raspberries, or even mango (if you are lucky enough to be in Australia right now with the luscious mangoes!)
  • 300 g silken tofu
  • 2 tsp honey or maple syrup
  • 2 tsp natural vanilla extract
  • 6 almonds, chopped

Directions:

  1. Process the silken tofu with the honey/maple syrup and vanilla extract in a blender or food processor until smooth and creamy.
  2. Drizzle half over the mixed berries or fruit (store the rest in the fridge)
  3. Top with the chopped almonds and enjoy!
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Posted in Breakfast, Recipes