Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.
1 1/2 Wholemeal Sandwich thins (or you could use bread)
knob of butter melted
2 large eggs
small handful of baby spinach
1 tsp smoked paprika
- Preheat your oven to 180 deg
- Spray a baking tin with a little low fat spray oil
- Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
- Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
- Bake for about 15-20 minutes until set and browned.
- Serve. Yummy!
This is a very simple and quick satisfying dinner & a healthy nutritious one too. The added crispy onions on top just give it a lovely little crunch. I used Corn Tacos for extra flavour.
Makes enough for 6 tacos.
1 can Black Beans, rinsed (400g)
150g sweetcorn (fresh or frozen)
1 red pepper, diced
1 tsp dried chilli flakes or chilli powder
1 tbsp cumin
1/2 tsp onion granules
1/2 tsp garlic powder
100g baby spinach
6 Corn Tacos
50g grated cheese (any of your choice)
4 tbsp crispy onions (for recipe click here)
- Heat a little oil in a fry pan on medium to high heat
- Add in the pepper and sweetcorn and cook for about 5 minutes
- Add in the black beans, chilli, garlic, onion granules, cumin and pinch of salt, mix through and cook for about 5 minutes
- Add in the baby spinach and 2 tbsp water, cover and let spinach wilt for about a minute of 2. Mix through. Finished with 2 tbsp coriander and juice from 1 lime.
- To serve, heat up the corn tacos under a grill (or tortillas if using). 2 tbsp of bean mix, top with sour cream, cheese and crispy onions. Yummy!
Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.
Spray Fry oil or veg oil
1 red onion, sliced finely
200 g curly kale
200g cabbage – cut into ribbons and chopped
2 tsp garlic granules
1 tsp ground fenugreek
1 tsp turmeric
8 large eggs
2 tsp baking powder
2 tbsp plain flour
2 tbsp greek yoghurt, I used low fat
2 small handfuls of cranberries
40g pine nuts
200g feta cheese
Salt & pepper to taste
- Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
- Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
- Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
- Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
- Add in the cranberries and pine nuts, stir through.
- Once the greens mix is cooled add to the egg mixture little at a time and mix through.
- Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.
- Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.
This will keep in the fridge for 2-3 days and you can also freezer any leftovers.
I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.
Makes 2 Pancakes
30g Gram Flour (chickpea)
Pinch of sea salt
1/2 tsp garlic
2 handfuls of Spinach
2 tbsp olive oil
1 tbsp coconut oil for frying.
- Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.
- Heat the coconut oil in a fry pan on medium heat
- Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.
- To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!
OMG…..I saw this recipe from PON and just had to try as it was lower in calories. (I’m always curious how the flavour will be without all the sugar etc…lol). I have to say these were delicious. I did change the recipe slightly, but still low in calories. Just 70 calories a slice.
Makes 15 slices.
100g Self Raising Flour
50g low fat butter (I used lurpak lighter)
4 medium eggs
1 tsp baking powder
1 tsp vanilla extract
4 tsp clear honey
50g White chocolate chips (20g to melt for topping)
4 tbsp light brown sugar (or use sweetener for lower calories)
- Preheat your oven to 170 deg and line a square 8″ tin with greaseproof paper
- Place all of the ingredients, except 25g of the white chocolate chips.
- Pour into the baking tin and sprinkle about 10g of white chocolate chips over the top, bake for about 20 minutes or until a knife comes out clean.
- Meanwhile melt about 15g of chocolate chips in a microwave dish for about 1 minute.
- Allow the cake to cool at room temperature, once cooled drizzle the melted chocolate over the top and cut into slices.
- Serve with a lovely cuppa. Enjoy.