Brioche French Toast with Yogurt, Berries and Honey

Recipe courtesy of Ocado Life Magazine.

Brioche and chilled berries give this classic brunch recipe a twist.

Serves: 4 Prep: 5 mins Cook: 10 mins

Ingredients:
1 brioche loaf, cut into 2-3cm slices
300g punnet frozen berries
6 medium eggs
125ml single cream
125ml whole milk
¼ tsp ground nutmeg
200g Greek yogurt
4 tbsp runny honey
25g caster sugar
2 tsp ground cinnamon
butter, for greasing

Method:

In a bowl, whisk the eggs, cream, milk and nutmeg to combine well. Pour into a large, wide bowl.
Dip the brioche slices into the mixture. Grease a frying pan with butter and place over a medium heat. Fry the brioche for 1 min each side, until it is browned and the egg is cooked.
Place on a serving plate and spoon over some of the berries. Serve each slice with a dollop of yogurt and a drizzle of honey. Mix together the cinnamon and caster sugar and sprinkle on top.

A recipe card is available for download by clicking on the image below. The recipe will be published at a later date in the Breakfast Recipe Card Book – Volume 2.

Sunshine Chia

Recipe courtesy of Psychologies Magazine and taken from Wholesome Bowls by Melissa Delport (Watkins Media)

‘Chia seeds are ancient seeds that date back to the Aztec era. They can be found at most health stores, or in the health section at your local supermarket. Add them to smoothies or sprinkle them over your oats. Chia is one of nature’s richest antioxidants. It can prevent premature skin aging and is also very high in fibre, which promotes digestive health’

Ingredients:
87.5g chia seeds
250ml almond milk
250ml coconut milk
1 tbsp plant-based protein powder
1 tsp honey
165g diced fresh mango
25g raw coconut flakes
Edible flowers (optional)

Method:

In a medium-sized saucepan over a medium heat, add the chia seeds and almond milk and cook for about 10 minutes. The chia seeds will soak up the liquid. Slowly add the coconut milk to the mixture when it starts to look dry.
Add the protein powder and honey and mix well. Once all the liquid has been added and the consistency is like porridge, remove from the heat.
Divide the chia seeds porridge between your bowls and decorate with mango and coconut flakes. If you find some edible flowers, use these to make the bowl beautiful; beautiful foods brings joy, and joyous food is good energy!

Red Velvet Smoothie

Recipe courtesy of Psychologies Magazine and taken from Hungry Woman by Pauline Cox (Ebury Press).

This delicious and different beetroot-infused smoothie comes from qualified functional nutritionist Pauline Cox, author of Hungry Woman, a hormone-balancing cookbook for women of all ages. She says: ‘Nitrate rich foods such as beetroot are incredibly important for building nitric oxide, a key compound for increasing blood flow to the skin, vagina and pelvic organs, which optimises cardiovascular health, mental clarity, healing and recovery from injury’.

Ingredients:
5-6 wedges of cold, roasted beetroot
A handful of frozen raspberries
2 tbsp cacao powder
400ml unsweetened nut milk
1 tsp mushroom powder, such as Lion’s Mane (optional)
1 tbsp collagen peptides (optional)
1 tbsp maca powder (optional)
Seeds and crushed nuts of your choice, to serve

Method:

Add all the ingredients to a blender and combine until smooth. Finish with some seeds and crushed nuts of your choice on top. (Pecans work well!)

Green Banana Get up and Go Pancakes

Recipe courtesy of Psychologies Magazine and taken from Hungry Woman by nutritionist Pauline Cox.

Maximise your health, enhance your happiness, and re-balance your hormones with these wellness-boosting dishes.

These protein-packed, flourless pancakes can be made without the collagen, however, the extra hit of amino acids in the morning is ideal for muscle building and hunger control. When bananas are green, they have less sugar content …. you decide how green you want to go. Delicious hot or cold!

Makes 12 small pancakes

Ingredients:
1 greenish banana
2 eggs
1 tbsp collagen peptides (optional)
1/2 tsp ground cinnamon
Coconut oil or ghee, for frying

To serve:
Natural yoghurt
Fresh berries
Chopped nuts
Seeds

Method:

Add the banana to a blender with the eggs, collagen (if using) and cinnamon, then combine to create a smooth batter.
Heat a small amount of coconut oil or ghee in a frying pan, and when the pan is hot, add 3-4 spoons of batter to create 3-4 mini pancakes. Cook for 2-4 minutes until golden in colour, before flipping over to cook on the other side.
Serve with natural yoghurt, fresh berries, chopped nuts and seeds, for extra goodness.

Baked Veggie Breakfast

Recipe taken from Balance Magazine, published by Diabetes.org

On the pulse – Pulses contain protein and fibre and, compared to other carb-containing foods, don’t give sharp rises to blood glucose levels. So if you have diabetes, there’s never ‘bean’ a better time to cook with them …

Serves: 2 Prep time: 10 mins Cook time: 25 mins

Per Serving 368g:

Carbs: 10.7g Cals: 259 Sugars: 4.0g Fat: 18.4g Sat Fat: 5.4g Salt: 0.25g
Protein: 9.9g Fibre: 5.5g

4 portions of fruit and veg

Ingredients:
4 x 1kcal spray
2 large Portobello mushrooms, stalks removed (80g each)
50g canned chickpeas, drained
1/2 tsp smoked paprika
200g bag washed baby spinach
2 tablespoon herby low-fat soft cheese
1 small beef tomato (130g)
1 tsp balsamic vinegar
1 small avocado (140g, prepared weight)

Method:

Preheat oven to 200C/gas 6. Spray the baking sheet and mushrooms with 1 kcal spray. Stand mushrooms in the middle. Toss the chickpeas in the paprika and scatter on the baking sheet. Cook for 5 mins.
Snip the corner of the bag of spinach and microwave on full for 2 mins. Shake and cook for a further 1 min until wilted. Leave to cool, then squeeze the spinach juices out of the snipped corner. Tip the spinach into a bowl and stir in the soft cheese. Season with black pepper.
Place a slice of tomato on top of each mushroom, drizzle with balsamic, then top with the spinach.
Slice the avocado, criss-cross over the spinach and lightly spray with oil
Cook for 12-15 mins until the avocado is softening. Divide between serving plates. Scatter the chickpeas over and serve with extra balsamic drizzle.

3 Ways to : power your pastries

Article from Lidl Easter brochure April 2021.

Add zing to spring brunches with these easy pastry twists, perfect for weekend feasting.

Crispy Bacon and Egg Slice

Makes : 6; Preparation time : 10 mins; Cook Time : 28 mins

Unroll a sheet of pastry (use puff for crispiness), cut into 6 even squares and arrange on a parchment lined baking tray. Stamp out the centre of each square with a 6.5cm ring cutter, replacing the circle back into the middle, and brush with beaten egg for colour.
Bake at 220 C / 200 C Fan / Gas Mark 7 for 10 minutes, then push the centres in a little and crack in 6 medium eggs for richness. Bake again, covered in foil, for 15 minutes.
Remove the golden pastries from the oven and garnish with a rasher of crispy bacon to bring smokiness.

Fruity Banoffee Bunnies

Makes : 12; Preparation time : 25 mins; Cook Time : 35 mins

Using 2 sheets puff pastry for crispiness, trim each into a 25cm square. Spread one with a generous layer of banoffee sauce for richness (leaving a border) and top with the other sheet. Seal along the border and slice into 12 even strips.
Preheat the oven to 180 C / 160 C Fan / Gas Mark 4. Fold the strips into a U-shape, then twist twice. Brush with beaten egg for colour and bake for 30-35 minutes.
Once cool, dot with banoffee sauce and garnish with banana for fruitiness and broken waffle for whiskers.

Crunchy Lucky Dip Croissants

Makes : 6; Preparation time : 20 mins; Cook Time : 5 mins

Slice open 6 croissants. Fill 2 with a generous layer of almond butter for richness. Melt 70g milk chocolate or drizzle over, topping with a handful of chopped pistachios and hazelnuts for crunch.
Fill another 2 croissants with strawberry jam, blueberries and raspberries for fruitiness. Top with 1 tbsp natural yogurt mixed with 70g melted white chocolate and decorate with flaked almonds.
Fill the last 2 croissants with chocolate orange spread for sweetness and zingy satsuma segments. Warm through and loosen extra spread to drizzle on top, garnishing with another segment.

Fruitful breakfast

Recipe courtesy of Psychologies Magazine (Spring 2021)

This refreshing, original acai bowl from ‘Plant Over Processed‘ by Andrea Hannemann is a great substitute for hot porridge as the days get warmer.

Serves : 2

Ingredients :
2 cups frozen blueberries
3 frozen ripe bananas
2 acai superfruit packs of 1 scoop acai powder
1 cup frozen mango chunks
1/2 cup plant milk

For the toppings
Sliced banana, granola, shredded coconut, goji berries or blueberries

Place all the ingredients except the toppings in a high-powdered blender.
Blend, starting on medium speed and gradually making your way up to high, for 1-2 minutes, stopping every 20 seconds to mix the ingredients and push them down with a smoothie stick.
Once you see the ‘swirl’, you will know it’s done. Pour your smoothie into your favourite bowl and add your choice of toppings.

Fig and Cinnamon Quinoa Porridge

Recipe courtesy of Psychologies Magazine (November 2016) and taken from “The Little Green Spoon” by Indy Power.

Serves : 2

Ingredients :
85g quinoa
125ml water
250ml unsweetened almond milk
3 ripe figs
1/2 tsp vanilla essence
1/2 tsp ground cinnamon, plus extra for sprinkling
1 tblsp maple syrup or honey

Step One : Quinoa porridge is perfect for when you want a filling hearty breakfast but don’t want to skip the protein.

Step Two : The combination of fresh figs and cinnamon is hard to beat, so make this while you can as the fig season is lamentably short. If it’s the wrong time of year, use mashed banana instead.

Step Three : Add the quinoa, water and half the nut milk to a medium-sized saucepan on a medium heat. Pop on the lid and let it cook for about 13 minutes, until most of the liquid has been absorbed and it’s nice and fluffy.

Step Four : Cut two figs in half, scoop out the flesh and mash with a fork. Stir into the quinoa with the vanilla, cinnamon and remaining milk, Slice the last fig.

Step Five : Let the quinoa simmer for a few minutes, until it has reached your desired consistency, then stir in the syrup or honey.

Step Six : Pour the porridge into bowls, top with fig slices and sprinkle on a little cinnamon to serve.

Chocolate-Orange Granola

Recipe courtesy of Psychologies Magazine (June 2018) and taken from The Food Medic for Life: Easy Recipes to Help You Live Well Every Day” by Hazel Wallace.

Serves : 6-8

Ingredients :
200g oats
60g mixed almonds and hazelnuts
30g pumpkin seeds
30g coconut chips
Zest of 1 orange
1 tsp salt
60ml maple syrup
1 tsp vanilla extract
80ml coconut oil, melted
1 tblsp cocoa powder

Step One : Preheat the oven to 160oC / 325oF / Gas Mark 3 and line a baking tray with baking parchment.

Step Two : Place the oats in a bowl and add the nuts, pumpkin seeds, coconut chips, orange zest and salt.

Step Three : Combine the remaining ingredients in a separate bowl, then pour into the oats mixture and stir well.

Step Four : Spread out the mixture on your prepared baking sheet and bake for 40 minutes, stirring gently every 10-15 minutes, or until the oats are a golden brown colour.

Step Five : Let the granola cool completely on the baking tray, before storing it in an airtight container for up to two weeks.

Grain-Free Granola with Rosewater, Apricot & Pistachios

Recipe courtesy of Psychologies (June 2017) and taken from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson.

This decadent granola is served with fresh fruit (pomegranate seeds) and yogurt. It’s full of slow-release energy and is easy to make.

Ingredients for 1 large jar:
50g raw coconut oil
80ml honey
85ml maple syrup
200g coconut chips
115g pistachio nuts, roughly chopped
150g almonds, roughly chopped
80g sunflower seeds
80g pumpkin seeds
1 tsp rosewater
200g dried apricots, roughly chopped
2 tblsp hemp seeds
2-3 tblsp dried rose petals (optional)

Step One : Preheat the oven to 170oC / 330oF / Gas Mark 3 and line 2 deep-sided baking trays with baking parchment. Melt the coconut oil, honey and maple syrup in a saucepan until they start to bubble, then turn off the heat.

Step Two : Combine the coconut chips, pistachios, almonds and sunflower and pumpkin seeds in a bowl. Pour in the honey mixture, and stir with a wooden spoon until combined There should be enough of the honey mixture to lightly coat the mix but, if you feel there is not enough, add more honey mix, using equal amounts of melted honey and coconut oil.

Step Three : Spread the mixture on the baking trays, making a layer that isn’t too deep, otherwise it won’t go crisp. Bake for 15-20 minutes, stirring every 3-4 minutes so it turns golden and doesn’t burn.

Step Four : Remove from the oven, allow to cool, then sprinkle over the rosewater and scatter on the apricots and hemp seeds. Stir in the rose petals.

Step Five : Allow to cool and transfer to an airtight jar. Use within two weeks.