Breakfasts – Breakfast by the sea

Green Power Smoothie

Heather — Fri, 04 Sep 2020 12:50:50 +0000

Green Power Smoothie

If you’re trying to increase your intake of healthy greens then why not try this nutritious green smoothie. Packed full of lovely veg, it’s a great way to get your greens in at the start of your day, or to give you a refreshing boost in the afternoon.

Ingredients
½ cucumber
1 handful of spinach
1 handful frozen pineapple
1 handful of mint leaves
Juice of ½ lime

Method
Pop all the ingredients in a blender and blitz till smooth.
Enjoy over ice.

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Mango and Coconut Overnight Oats

Heather — Mon, 20 Mar 2017 13:36:37 +0000

Mango and Coconut Overnight Oats

As a Mum I’m always looking for time-saving ways to eat well and overnight oats are just bloomin’ awesome. I’m a total coconut addict so the thought of waking up to bowl of this sunshine yumminess adds cheer to early wake up calls from my little human.

Ingredients
600 ml Coconut Milk
300 g Oats
Zest of half a lime
Flesh of 1 Mango, pureed
1 tbsp Greek Yoghurt

Method
Add everything everything except the greek yogurt in an airtight container (or a large bowl covered with clingfilm)
Pop in the fridge to work its magic overnight.

Enjoy hot or cold and feel free to add a bit more milk to get the mixture to your liking.

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Rosemary, new potato & sea salt frittata

Heather — Mon, 27 Feb 2017 09:26:23 +0000

Rosemary, new potato & sea salt frittata

Frittata’s are my go to quick meal, simple to make and great hot or cold. Even better, my baby loves them too (though I do a version of this recipe without the added sea salt for her).

Creates 6 slices

Ingredients
5 eggs
3 spring onions chopped into small pieces
Leftover cooked new potatoes (the more the merrier)
2 sprigs of rosemary
2 generous pinches of good quality sea salt
A little butter or oil for frying.

Method
Pre-heat your grill to a medium setting
Heat oil or butter in a frying pan
Fry the spring onions for 5 mins or until they begin to soften
Add the potatoes and rosemary and cook for a further 5 minutes
Move the potatoes around in your frying pan so they are fairly evenly spaced
Beat the eggs together and pour over your potatoes
Continue to cook for 5 minutes or until you can see the sides of the frittata start to set.
The top should still be wet at this point
Place under your pre-heated grill and cook on a medium heat until the top starts to brown and eggs have set.
Sprinkle with sea salt and cut into slices to serve.

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Raspberry Chia jam with yogurt & honey nut oats

Heather — Sat, 25 Apr 2015 11:00:02 +0000

Raspberry Chia jam with yogurt & honey nut oats

Everyone seems to be talking about Chia seeds at the moment so I thought it was time to see what all the fuss was about. As a rule I try to restrict puds to weekends and then treat myself to whatever I fancy but it’s no bad thing to look for heathier alternatives to processed sugars. Although this recipe is made with natural ingredients it’s still incredibly sweet and perfect for an occasional treat.

Ingredients
Raspberry chia jam (see bottom of page for recipe)
100g oats
50g mixed seeds
50g almonds ruffly chopped
50g hazelnuts ruffly chopped
3 tablespoons of coconut oil
4 tablespoons of honey (runny or set)
Pinch of sea salt
Natural yogurt

Method
Warm the honey and cocount oil in a saucepan and when melted add the oats, seeds, nuts, salt and mix until throughly combined.
Place in a baking dish, press down til flat and bake for around 20 minutes at 200oc/Gas 6 or until golden brown all over. Leave to cool then break up with a wooden spoon

Raspberry Chia Jam Recipe

Having never used Chia seeds before I adapted a Chia jam recipe from the amazing My New Roots cookbook.

Ingredients
250g raspberries
1-2 tablespoons pure maple syrup
1 tablespoon freshly squeezed lemon juice
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
Pinch of fine sea salt
3 tablespoons chia seeds

Method
Put the berries in a blender, add the maple syrup, lemon juice, vanilla bean and sea salt. Process until smooth. Slowly add the chia seeds and process until combine.
Transfer jam to a container. Seal and refrigerate for at 15-20 minutes, or until chia seeds have thickened puree to the consistency of jam. Jam will last for up to one week if kept sealed the fridge.

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Bircher Muesli

Heather — Thu, 24 Oct 2013 22:31:00 +0000

At this time of year my go-to breakfast is porridge, usually with a honey and a sprinkling of seeds on top. But when I fancy a change I like to make up a big batch of whoesome Bircher Muesli.

There are lots of variations of Bircher, some made with milk, some with juice and some just with yogurt. I prefer to use a combination of juice and then add some yogurt in at the end – I found fruit yogurt works especially well, and you can pretty much use whatever flavour you like best.

The best part of the this recipe is that you can make it the night before and leave the oats & liquid to work their magic overnight. The next day all you need to do is chose you toppings and you have a deliciously satisfying breakfast – and less prep on the days means more time in bed!

I’m especially chuffed that this recipe featured in the Simple Things magazine a few months ago.

Ready for some autumnal breakfast loveliness? Ok, here you go!

Ingredients
300g of porridge oats
300ml apple juice
3 tablespoons of pumpkin seeds
3 tablespoons of raisins
2 tablespoons of chopped hazelnuts
200ml of either natural yogurt or good quality fruit yogurt (blueberry or raspberry works well)
1 grated apple
A teaspoon of honey to drizzle
A few roughly chopped hazelnuts as a garnish

How to

Put the porridge oats, chopped nuts, raisins and seeds in a large tupperware container, pour over the apple juice and mix all the ingredients together. Seal the container and refrigerate overnight.

The next day, stir in the yogurt and spoon into serving bowls. Top with grated apple, roughly chopped hazelnuts and a drizzle of honey to taste.

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Homemade Granola

Heather — Sun, 04 Nov 2012 14:08:00 +0000

I do really like granola but it tends to be marketed as a luxury breakfast cereal and this is usually reflected in the price – at around £5 a box/packet it really is stupidly expensive.

My breakfast of choice during the week is a hearty bowl of porridge, but I’m always on the look out for alternatives, especially for weekend breakfasts.
When I saw Vanesther blog this recipe for granola a few months ago I bookmarked it immediately, and this week I had a go at making some myself to enjoy this weekend.

Vanesther’s recipe is fantastic and it really is simple to make, taking less than 30mins to produce your own jar of luxury cereal. In fact, now that I’ve made my own I’m even more incensed that brands have the cheek to charge so much for it in the shops!

The only difference with my recipe was that I swapped the honey for maple syrup, but I used the quantities Vanesther specified and it worked a treat.

By the way, if you’ve not yet discovered Vanesther’s Bangers & Mash Chat blog then do check it out! Delicious recipes and stunning photographs – and all focused around feeding a family on a budget.

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