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Breakfasts

Berry Smoothie

A fast breakfast recipe for people on the move…

• Combine ingredients and blend.Serve in a tall glass.
• Can also sprinkle nutmeg on top for variation.

Ingredients ( Berry Smoothie )

• ½ cup of fresh or frozen berries
• 500 mL to 750 mL pure water or unsweetened soy milk
• Ice
• A tablespoon or two of natural yoghurt
method

Berry and Quinoa Flake Porridge

• Soak quinoa flakes with ¼ cup almond milk overnight in the fridge. This speeds up the cooking time in the morning.
• Add soaked quinoa flakes to a small saucepan with the remaining ½ cup almond milk.
• Heat on low-medium heat until simmering, stirring regularly.
• Cook for approximately 5 to 6 minutes, or until the porridge is thickened, smooth and creamy.
• Serve topped with chopped almonds and your choice of berries.
• Sprinkle with ground cinnamon.

Variations: Use rice milk instead of almond milk if preferred. Add ½ sliced banana or ½
chopped apple instead of berries.

Ingredients ( Berry and Quinoa Flake Porridge )

• ¼ cup of uncooked quinoa flakes
• ¾ cup of unsweetened almond milk
• ½ tablespoon of almonds, chopped
• ½ cup of fresh berries
• A pinch of ground cinnamon to serve
method

Chia Pudding

• Stir together ¼ cup chia seeds with ¾ cup almond milk and leave covered in the fridge overnight.
• Sprinkle over the cinnamon if using before serving.
• Add 1 piece of fresh seasonal fruit to serve.

Ingredients ( Chia Pudding )

•¼ cup of chia seeds
• ¾ cup of unsweetened almond milk
• A pinch of ground cinnamon (optional)
• 1 piece of fresh seasonal fruit

Most Epic Corn Fritters with Avocado Salsa

By Amy Crawford from Holistic Ingredient

Google analytics informs us that 98% of you are female. So where on earth are all the fellas at?! Surely there are healthy males out there who would love our recipes…or at least love to cook them for their significant other. Surely. What do you think? Is there a male in your life that might be interested in cooking a Roast? Or Ribs? Or Sausage Rolls even? See! We do dude food too!

Anyway, being that I am on a mission to manifest a healthy hunk I am starting right here, on my blog. Today, please make welcome the DUDE of healthy (hunky) dudes, Dan Churchill (aka The Healthy Cook). Dan’s most epic corn fritters with avo salsa are sure to blast the pants off the dudes and dudettes in your life.

In a bowl combine the almond meal, onion, eggs, salt, milk and corn.

Heat a frypan to high heat and add the oil. Using a spoon shape the corn mix into a patty and apply to the heat. Cook on each side for 2 minutes or until golden brown and cooked through. Remove and set aside to a plate until all fritters are cooked.

In a separate bowl combine Spanish onion, tomato, cucumber, coriander leaves, avocado and chilli.

Just before serving squeeze over some lemon juice and mix through.

To serve stack three fritters on top of each other, sandwiching the avocado salsa in between and finish with a sprinkling of pepitas. Alternatively you can serve them individually and top a spoonful of the salsa on each.

Ingredients ( Corn Fritters with Avocado Salsa )

• 1 sweet corn, kernels removed
• 2 eggs
• 1/2 handful Chives, sliced
• Pinch of Salt
• 1 cup almond meal
• 2/3 cup almond or regular milk
• 2 tbsp olive oil

For the Salsa :

• 1 spanish onion, roughy chopped
• 1 tomato, roughly chopped
• 1/2 handful coriander leaves, roughly chopped
• 1 cucumber, roughly chopped
• Juice of half a lemon
• 2 tbsp of pepitas, pounded in mortar and pestle
• 1/2 long red chilli, seeds removed, finely chopped
• 1 avocado, diced

Omelette

• Beat eggs.
• Combine all ingredients into the egg mix.
• Pour into a frypan.
• Cook without stirring for two minutes then fold the omelette in half.
• Serve.

Ingredients ( Omelette )

• 2 eggs
• 1 tablespoon organic, unsweetened milk (soy, rice, etc.)
• A small handful of baby spinach
• 1 medium sized mushroom
• 1 tablespoon of chopped onions
• Salt and pepper to taste

Poached Hoki and Eggs

• Put the fish in a cool non-stick frying pan and cover with water.
• Bring slowly to boil, then simmer until fish is tender but not breaking up.
• Transfer with a slotted spoon to a warmed serving plate and keep hot.
• Bring the cooking liquid to a boil.
• Crack an egg into a cup.
• Using a spoon, stir the water very quickly to create a ‘whirlpool’ and then slide the egg carefully into the water.
• Repeat with the remaining egg.
• Simmer for three minutes or until each egg is firmly set.
• Meanwhile sprinkle fish with pepper to taste.
• When eggs are cooked, remove from the pan with a slotted spoon and place on each piece of fish.
• Garnish with slivered almonds and freshly chopped parsley.

Ingredients ( Poached Hoki and Eggs )

• 2 eggs, whole
• 150 g Hoki fillet, cut into two pieces
• 200 mL water
• 3 teaspoons slivered almonds
• 1 to 2 tablespoons of fresh chopped parsley
• Freshly ground pepper

Spinach and Egg Surprise

• Put the fish in a cool non-stick frying pan and cover with water.
• Bring slowly to boil, then simmer until fish is tender but not breaking up.
• Transfer with a slotted spoon to a warmed serving plate and keep hot.
• Bring the cooking liquid to a boil.
• Crack an egg into a cup.
• Using a spoon, stir the water very quickly to create a ‘whirlpool’ and then slide the egg carefully into the water.
• Repeat with the remaining egg.
• Simmer for three minutes or until each egg is firmly set.
• Meanwhile sprinkle fish with pepper to taste.
• When eggs are cooked, remove from the pan with a slotted spoon and place on each piece of fish.
• Garnish with slivered almonds and freshly chopped parsley.

Ingredients ( Spinach and Egg Surprise )

• 2 eggs, whole
• 150 g Hoki fillet, cut into two pieces
• 200 mL water
• 3 teaspoons slivered almonds
• 1 to 2 tablespoons of fresh chopped parsley
• Freshly ground pepper

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