ALL · breakfast · Healthy Eating Ideas · One Pot Wonders · superfoods

Cheese ‘n’ Ham Omelette

20191102_084707

I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.

Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.

 

Makes 1

3 eggs

30g Gruyere Cheese, grated

30-40g Ham Hock shredded

1 tsp nutmeg

1 handful of spinach

Salt & pepper to taste

 

  1. Heat some spray oil in a fry pan on medium heat
  2. Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
  3. I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
  4. Remove and serve. Yum!

20191102_084629

ALL · dinners · Healthy Eating Ideas · One Pot Wonders

Pumpkin & Bulgur Wheat Curry

20191101_170215

Are you trying to use up leftover Pumpkin from Halloween? I am…lol! Came up with this one pot curry dish, super tasty and very filling too.

You can of course change the pumpkin for butternut squash or sweet potato and it would work the same.

 

Makes 4-6 servings

500g chopped pumpkin

1 tbsp coconut oil

1 onion – diced

1 tsp dried garlic granules or 1 clove crushed

thumb size piece of ginger, diced

1/2 tsp smoked paprika

1/2 tsp ground coriander

1 tsp cumin

2 tsp turmeric

1/2 tsp cayenne pepper

1/2 tsp cinnamon

1/2 tsp dried chilli flakes

2 tbsp tomato puree

1 400g can of coconut milk

1 400g can chopped tomatoes

400ml vegetable stock

150g Bulgur wheat

2 large handfuls of Spinach

Seasoning

 

  1. Heat coconut oil in a large pan until melted.
  2. Add garlic and onion with seasoning and fry for a few minutes
  3. Add the rest of the spices with the ginger and tomato paste and stir
  4. Add the pumpkin and stir until coated with the spice mix
  5. Now add in the coconut milk, tomatoes, bulgur wheat and stock and stir, reduce to a simmer, cover and cook for about 35-40 minutes
  6. Add the spinach, cook for a further minute and serve.

 

20191101_164950

ALL · breakfast · Healthy Eating Ideas · One Pot Wonders · Snacks and nibbles · superfoods

Egg, Smoked Paprika & Spinach Breakfast Boats

20190818_095831

Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.

 

Makes 2

1 1/2 Wholemeal Sandwich thins (or you could use bread)

knob of butter melted

2 large eggs

small handful of baby spinach

Seasoning

1 tsp smoked paprika

Chilli flakes

 

  1. Preheat your oven to 180 deg
  2. Spray a baking tin with a little low fat spray oil
  3. Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
  4. Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
  5. Bake for about 15-20 minutes until set and browned.
  6. Serve. Yummy!

 

 

20190818_095822

20190818_095856

 

20190818_100441

 

ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine · superfoods

Scottish Cod with Pea & Asparagus Mash

20190817_180814

Packed with 3 of your 5 a day this tasty meal is super high in vitamins and flavour.  Any excuse to get my KitchenAid mini processer out though…lol!

 

Makes 2 Servings

300 g Potatoes

1 bunch of asparagus

100g fresh peas or canned

1 red chilli

2 handfuls of baby spinach

2 Scottish cod fillets

1 lemon

 

  1. Wash the potatoes and cut into small chunks, keep skin on as that is where the most flavour is. Place in a pan of slightly salted boiling water and cook for about 10 minutes or until soft.
  2. Add the asparagus and peas to the pan and cook further for 3-4 minutes, drain and put into a food processor.                                                                          20190817_174846
  3. Add the spinach, lemon zest and seasoning to the processor and pulse until blended together.                                                                                                20190817_175820
  4. Cook your cod to your preferred method. I steam cooked mine but you could pan fry for crispy finish.
  5. Divide up the mash and serve with the cod on top, to finish sprinkle with chilli and lemon juice.
  6. Yummy!

 

20190817_180839

 

ALL · breakfast · Healthy Eating Ideas · superfoods

Avocado Pancakes

20190728_102112

OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.

 

Makes 4 large pancakes

1 Large avocado

100g Plain Flour

1 tsp baking powder

1 1/2 tbsp sugar

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup milk

1 egg

1/2 tsp vanilla extract

1 tbsp coconut oil – melted

butter for the pan

 

  1. Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
  2. Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
  3. Mix the avocado into the flour until blended
  4. Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
  5. Serve. I put on a bed of Spinach with a poached egg on top, Yummy!

 

 

 

20190728_102044

20190728_102727

20190728_102124

ALL · Pastries and Pies

Spinach, Asparagus & Tomato Tart

20190709_145235

Another home comfort food dish, delicious for lunch or dinner, hot or cold.

 

Serves 4

Butter for greasing tin

1 Roll ready made shortcrust pastry

1 bunch of asparagus spears

250g Spinach leaves

3 large eggs

150ml double cream

1 garlic clove, crushed

10 small cherry tomatoes

handful fresh basil, chopped

40g grated cheddar cheese (or you could use parmesan)

Salt & pepper

 

  1. Pre heat oven to 190 deg on convection bake setting.
  2. Grease a 10-12 inch tart tin with the butter, roll out the pastry and line the tin, trimming of excess.
  3. Cover the pastry with greaseproof paper and fill with baking beans. Blind bake for about 20 minutes until lightly browned. Remove and allow to cool slightly. Reduce oven to 180 deg.                                                                                                    20190709_133912
  4. Meanwhile, bend the asparagus spears until they snap and discard woody bases.
  5. Bring a large pan of slightly salted water to the boil and blanch the asparagus for 1 minute, remove. Using the same water put the spinach in then remove immediately. Drain well and squeeze excess moisture out.                                                              20190709_135328
  6. Mix the eggs, cream & garlic together in a bowl and season with salt & pepper.
  7. Lay the spinach into the pastry case, then the asparagus and tomatoes cut side up, sprinkle with the basil. Pour the egg mixture into the case and sprinkle the grated cheese over evenly.
  8. Transfer to the oven and bake for about 35 minutes, remove and leave to cool to room temperature, serve.

 

20190709_145247

20190709_150117

20190709_150304

20190709_150314

 

ALL · breakfast · Detox Plan · Healthy Eating Ideas · Salads · superfoods

Spinach Pancakes

20190707_110720

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)

85ml water

Pinch of sea salt

1/2 tsp garlic

2 handfuls of Spinach

2 tbsp olive oil

1 tbsp coconut oil for frying.

 

  1. Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.                                                                            20190707_105216
  2. Heat the coconut oil in a fry pan on medium heat
  3. 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.                                                20190707_105924
  4. To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!

20190707_110758