Recipe: Tasty Veg Pizza

“This pizza is perfect as a portable breakfast for an on-the-go day, or as a snack for later, as it tastes great hot or cold!”

Nutritional Information (per serving)

  • 63 Calories
  • 4g Carbs
  • 6g Protein
  • 3g Fat

Ingredients

Tasty veg pizza1

  • a small amount of coconut oil or organic butter to grease tin
  • 4 medium sized eggs
  • 3 egg whites
  • Himalayan pink salt to season
  • 40g porridge oats (use gluten free oats if preferred)
  • 7 cherry tomatoes, halved
  • 60g baby leaf spinach, finely chopped
  • 1 green chilli pepper, finely chopped
  • 1⁄2 a large green pepper, finely chopped
  • 1 tsp paprika
  • 1⁄2 tsp dried oregano
  • 15g low fat Cheddar cheese, grated (use a dairy free cheese if preferred)

Directions

  • Preheat oven to 150 ̊C/300 ̊F.
  • Lightly grease a large round ovenproof dish with coconut oil / butter.
  • Whisk the eggs and egg whites in a jug and season well with Himalayan salt.
  • Add the oats, vegetables, dried spices and herbs. Stir well. Pour into the dish and cook for 10 minutes.
  • Remove from oven and sprinkle on the cheese. Cook for a further 5 minutes, or until centre of pizza is cooked.

Tasty veg pizza2

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Recipe: Piled-High Protein Breakfast

“This easy-to-make breakfast is perfect for people who often find themselves eating an unhealthy breakfast to save time in a morning. Full of protein and packed with energy, this will quickly become your breakfast of choice!”

Nutritional Information (per serving)

  • 346 Calories
  • 17g Carbs
  • 20g Protein
  • 22g Fat

Ingredients

Piled high protein-richbrek1

  • 2 medium sized eggs
  • 100g fresh spinach
  • 15g plain cashews
  • 8 plum tomatoes, halved
  • 25g pepper (any colour), diced
  • 1 tsp olive oil mixed with 1 tsp balsamic vinegar

Directions

  • Boil the eggs in a pan of lightly salted water for 10 minutes.
  • Meanwhile, steam the spinach gently for 3-4 minutes until wilted.
  • Remove the eggs from the heat, and cool down for one minute with cold water, then peel and slice.
  • Place the spinach in a serving bowl and drizzle over the oil / vinegar.
  • Add the eggs, pepper, tomatoes and cashew nuts.
  • Piled high protein-richbrek2.JPG

Serves: 1

Preparation Time: 20 mins

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Recipe: Allowable English Breakfast

“Why don’t you treat yourself to a cooked breakfast on a weekend? Is it because you don’t want to ruin a whole week’s worth of hard work? Well here is a lower calorie option you can enjoy guilt free…”

Nutritional Information (per serving)

  • 417 Calories
  • 6g Carbs
  • 33g Protein
  • 29g Fat

Ingredients

  • 10g organic butter or coconut oil
  • 2 rashers unsmoked bacon (use vegetarian bacon if preferred)
  • large handful kale
  • 2 closed cup mushrooms, sliced
  • 2 small tomatoes, halved
  • 2 medium sized eggs, whisked
  • salt and pepper to season

Directions

  • In a frying pan, melt the butter / oil over a medium heat. Fry the bacon rashers on both sides until crispy.
  • Add the kale, mushrooms and tomatoes and fry for 3-4 minutes, turning the tomatoes halfway. When the vegetables are soft, remove pan from heat.
  • Pour the eggs into a non stick frying pan, over a medium heat and season with salt and pepper. Cook for around 3 minutes, stirring constantly.
  • When the eggs are cooked, remove from heat, and transfer to a plate with the other cooked ingredients.

 

Serves: 1

Preparation Time: 10-15 minutes

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Recipe: Buttery Eggs

“This quick and simple recipe is perfect to fuel an on-the-go day. Packed with protein, this yummy recipe is great to kick start your morning.”

Nutritional Information (per serving)

  • 283 Calories
  • 12g Carbs
  • 16g Protein
  • 19g Fat

Ingredients

butteryeggs1

  • 2 medium sized eggs
  • 2 organic oatcakes (use gluten free oatcakes if preferred)
  • 5g organic butter or olive oil salt and pepper
  • handful spinach leaves, chopped
  • 5 cherry tomatoes, halved

Directions

  • Boil the eggs in a pan of salted water for 10 minutes.
  • While the eggs are cooking, steam the chopped spinach leaves gently for 4-5 minutes.
  • Cover the eggs in cold water for one minute to cool, then peel.
  • Place the eggs in a bowl and add the butter /oil. Season with salt and pepper and mash thoroughly with a fork.
  • Spread thickly onto the oatcakes. Serve with the spinach and tomatoes.

Serves: 1

Preparation Time: 15 minutes

butteryeggs2.JPG

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Recipe: Breakfast Burrito

“These hearty breakfast burritos are jam-packed full of energy and protein to give you a delicious kick-start to your day!”

Nutritional Information (per serving)

  • 540 Calories
  • 20g Carbs
  • 43g Protein
  • 32g Fat

Ingredients

breakfast burrito1

  • 3 medium sized eggs, yolks and
    whites separated
  • 1 tsp coconut oil or butter
  • 1/2 a small red onion, finely
    chopped
  • 1 tomato, finely chopped
  • 1 green chilli, finely chopped
  • 1/2 a pepper (any colour), diced
    handful fresh coriander,
    finely chopped
  • 60g cooked chicken, sliced
  • 1/2 a small avocado, cut into small chunks

Directions

  • Whisk the egg whites for one minute.
  • Melt half of the oil / butter over a
    medium heat in a skillet or frying pan.
  • Pour the egg whites into the pan, tilting
    the base of the pan to spread them evenly.
  • Cook for around 1-2 minutes until the egg is cooked through.
  • Use a spatula to gently loosen and slide onto a plate.
  • Sauté the onion with the remaining oil for one minute then add the tomato, chilli,  pepper, coriander and chicken.
  • Whisk egg yolks and pour into the pan, mixing well into the other ingredients.
  • Season with salt and pepper.
  • When the egg yolks are cooked, add the avocado then spoon the mixture onto the egg white.
  • Roll the egg white up into a burrito.

breakfast burrito2

Serves 1

Preparation Time: 10 minutes

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