I tend to go through phases with breakfasts. The porridge phase (okay, that one never ends), the pancake phase, the eggs on toast phase, the shredded wheat phase…and the overnight oats phase. This is one of my favourite variations on overnight oats. You’ll find plenty of recipes for them under the food section of the blog, though the combination of sweet pear, bitter dark chocolate (we’re using cacao, though if you really like things much sweeter you can either add maple syrup, or use a cocoa powder / hot chocolate mix instead), and juicy, sharp raspberries is amazing. Any overnight oats recipe is ideal for mornings when you know you’ll be in a rush, and short on time to make something. Continue reading “Raspberry, Pear & Chocolate Overnight Oats”
I feel like lemon and raspberry is a classic combination. It’s one of my favourites. So obviously I wanted to showcase this in pancake form- and top it all off with a creamy, sweet, nutty cashew butter and Greek yoghurt cream.
I used coconut flour, as I was given this a while ago, never used it- and it goes out of date later this year. However, feel free to use plain or self raising flour, but you will need to reduce the milk by a couple of tbsp. (as coconut flour is richer in fibre, and so apparently requires more liquid to form a batter). If I didn’t have the coconut flour I would be using self-raising flour, as I don’t see the point in going out to buy expensive ingredients that you’re only going to use for one recipe. Don’t feel the need to go out and buy it specifically for this is what I’m saying, though if you feel you’d experiment with it a bit more regularly than I do, then go for it- I hear that it’s great in baking.
Hope you enjoy the recipe!
Ingredients (serves 1)
- 1/4 cup coconut flour mixed with 1/4 tsp cinnamon and 1/2tsp baking powder
- 1 large egg
- 6tbsp almond milk
- Zest and juice of 1/4 lemon
- 1 large handful frozen raspberries
- 50g Greek yoghurt
- 1tbsp smooth cashew butter
- 1.5tsp maple syrup
- Mix together the coconut flour, cinnamon and baking powder, with the egg, milk, 1/2tsp maple syrup, and lemon zest.
- Spray a pan with non-stick cooking spray and bring up to a medium heat. Add the batter a little at a time to form pancakes. Onto each pancake crumble some frozen raspberry, then flip and cook the other side.
- Plate up. Beat together the Greek yoghurt and cashew butter. Top the pancakes with the mixture, some frozen raspberries, and the remaining maple syrup.
Lately I have been fancying pancakes. When I was little we made pancakes pretty much every weekend- Scotch drop scones are actually what we made. My mum was often the one who made them with us, and as that’s the pancake recipe she prefers, my brother and I grew up feeling these were proper pancakes. They’re small, fluffy, and much more “stackable” than crepes. These remind me a lot of those pancake-driven mornings.
This was the first time ever that I’ve ever used the flour in a recipe, and I actually quite like it (I’ve used the Seven Hills one here). There’s a subtle coconut-y taste and texture. Not as fluffy as regular pancakes, but really delicious. If you want mega-fluffy pancakes then I’d say use self-raising flour and omit 2-3tbsp of the milk (coconut flour has a higher fibre content, which mean you need more milk to form a batter).
This is a really satisfying breakfast, and the apple adds the height that guarantees a decent stack. The cashew butter is amazing when it melts into them. My top tip is this: stack them, adding cashew butter, then microwave for up to 1 minute. If you’re anything like me, then you’re quite slow at making pancakes and the first has gone stone-cold by the time the last is ready, so the microwave is your best friend. I also highly recommend adding a dollop of thick Greek yoghurt, or even a scoop of ice-cream if you’re pushing the boat out. Continue reading “Raspberry-Apple Cashew Butter Pancakes”
I’m almost certain that many of you thought I had gone slightly nuts when I posted this on Instagram. Who on earth would put banana and Nutella in an omelette? What kind of banana-Nutella sacrilege is that?! Well. I’m just that kind of person.
If you’ve never tried a sweet omelette, then I encourage you to do so – as soon as possible. If you can’t handle savoury in a morning, but you also don’t like super-heavy breakfasts, then they’re right up your alley. Sweet omelettes are mentioned in all of the below posts:
Today though we’re turning our attention to that classic banana-Nutella combo (PSST! If you want more banana and Nutella, then check out my healthy pancakes!). Though I used the Jim Jam’s chocolate – hazelnut spread as a slightly healthier alternative. This is my favourite sweet omelette so far. The “Nutella” melts, the banana melts, the vanilla and cinnamon taste amazing with the chocolate and hazlenut- and a cheeky drizzle of maple syrup doesn’t go amiss either… Continue reading “Banana & Nutella Omelette”
Today I have something that caters to anyone who craves a “sweet & salty” combination, any time of the day. I’ve made this omelette for breakfast, lunch- and I may be considering making it for desert one night. Because personally, I cant get enough of sweet omelettes right now.
Here, we’re creating a faux salted caramel flavour using almond butter, maple syrup, and a dash of salt. There are other ways of doing it (I’ve heard that you can heat a can of coconut milk with maple syrup and salt?!), but as I wanted to give you more of a main meal idea I decided to incorporate the Greek yoghurt, which ups the protein content, and increases how filling it is. The eggs also provide protein, as does the almond butter (along with some very important healthy fats for vitamin absorption and satiety), the chia seeds contain some omega-3’s, the apple (and I also added raspberries) contribute to one of your 5 a day.
Of course, some days I am a fan of a bigger breakfast (or a brunch), and so I add a slice or two of sourdough toast. However, I know some people struggle with breakfast first thing, and so this may be right up your alley: its satisfying, but also feels less heavy than oats can. If you are a light breakfast fan I would recommend trying out overnight oats though- there’s a whole section dedicated to them under the ‘Food’ drop down- or my rice crispie breakfast pudding…
It’s nearly Pancake Day!! Even if I don’t go out for pancakes (a LOT of cafés and restaurants seem to do Pancake Day up here in Newcastle), or even if I don’t actually get around to making Pancakes on Shrove Tuesday (Tuesdays are busy days for me), I always HAVE to have pancakes at some point on the run up to this day. However, I find pancakes don’t usually fill me up for long, and so I wanted to create a recipe that was healthy, filling, simple, inexpensive, and delicious. Because lets face it, those “pancakes” that are just egg and banana are pretty damn gross. These though, are fluffy, soft, and definitely pancakes.
We’ve added in another few ingredients than banana and egg here- including some blended up oats for low GI energy release and “fluffiness”, vanilla for sweetness, almond milk for creaminess, cinnamon to balance blood sugar and add some warmth, and – of course- some “Nutella”. Though I’m actually using Jim Jam’s healthier alternative, of a hazelnut- chocolate spread. Seriously, I prefer this to Nutella. It’s still got a rich cocoa – hazelnut flavour, but it isn’t as sickly. However, I wouldn’t say no to a bit of the original either if it was kicking around in my flat, so don’t feel you have to go out of your way to get hold of this.
Let’s get cracking…
Ingredients (makes 6 small pancakes, or 3 large, which is one serving):
- 1/2 cup oats
- 1 banana (a RIPE one- which is when they begin to get a few brown spots on them at the very least)
- Cinnamon, to taste
- 1/2tsp vanilla
- Pinch of salt
- 1/4 cup unsweetened almond milk
- 1 egg
- 1tsp baking powder
- 1 heaped tbsp Jim Jam’s Hazelnut Chocolate spread , or Nutella (or, you know, abandon measuring this- it is Pancake Day…)
- Into a blender or food processor place all but the Nutella and half of the banana. Blend until a batter forms
- Bring a pan sprayed with cooking oil up to a medium-high heat, and then dollop the mixture in to create your pancakes, flipping each pancake over and cooking the other side once small bubbles appear on the surface facing you.
- Repeat until all of the mixture has been used.
- Take the remaining banana and slice into chunks. Stack your pancakes with Nutella and banana slices while they’re still hot, and then dig in…
Omelettes are pretty much my go-to quick and easy staple meal. I’m in late: omelette. Not much in the fridge: omelette. Something quick: omelette. Something I can throw into a tub: omelette. You get the gist.
But can’t omelettes tend to get a little bit…boring? Well, yes, if you don’t play with different flavours occasionally. So, below I have 21 omelette ideas for you- vegetarian, pescetarian, and carnivore options, plus some sweet omelettes that make a great weekend brunch.
I’m giving you the basic omelette recipe below as a starting point, and then the quantities of the ingredients you’ll need for each flavour. Simply fold the ingredients up into the middle of the omelette, or whisk them into the eggs- the choice is yours. If you have an egg-cellent (sorry) omelette combination, then write it in the comments below…
- 2-3 large eggs
- Cooking spray
- Optional seasonings: salt, white, and black pepper for savoury. Cinnamon and 1.2tsp vanilla essence for sweet. (if any seasonings are specified in a recipe then add them along with these!)
Whisk the eggs and the seasoning together, then spray a pan with cooking oil and place over a medium- high heat. Pour the eggs in and swirl around the pan. Allow to cook for 1-2 minutes, add the filling, fold, and dig in.
And now, the flavour combinations… Continue reading “Omelettes: 21 Easy Ways”