Breakfast on the go!

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I’m always looking out for quickie breakfasts that are clean, filling AND super tasty for when I’m on the go. I have been stalking KALYN’S KITCHEN recently for ideas and came across a broccoli and cheese casserole that I had to try. The concept is simple, you can pretty much go crazy and add any mix of vegetables you like and it can be eaten hot or cold – perfect if you don’t have access to a microwave! 
Preheat the oven to 375 F whilst preparing the ingredients. I used:
1 broccoli crown
1 red pepper
1 cup spinach
1/3 cup mexican cheese blend
6 eggs + 1 cup egg whites + splash whole milk
I blanched the broccoli for a couple of minutes in boiling water and then added them to the tin along with the chopped red pepper and spinach. I whisked the eggs and egg whites together with some whole milk – you could use almond milk here as an alternative. I added salt, pepper, marjoram spice and basil to the eggs then poured over the veggies in the tin. I mixed it all together using a spoon and sprinkled the cheese over the top. I then baked it in the oven for approx 25mins – basically until it has cooked through. Once cool, I cut into portions (it made 5 servings) and wrapped in foil for the fridge. 

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Cookie Dough DIP!

IMG_4657Following on from my last post about your winter waistline, I thought I’d scour some healthy eating blogs and find some tasty recipes to try out in preparation. I came across Chocolate Covered Katie and love her creative recipe ideas! Since moving to Houston I’ve been blown away by cookie dough. I wish I’d never tried it as I’m hooked! If you haven’t visited Marble Slab Creamery then take a trip there. Oh. My. God. it is the cream of the crop when it comes to cookie dough ice-cream. It’s my go to place when I want to indulge and treat myself. 
So when I spotted this recipe for a Healthy Cookie Dough Dip, I was excited. My excitement soon faded however when I looked at the ingredients. Chick peas. Say what?! I really doubted that this could taste good but curiosity got the better of me and I tried it out. Well I was wrong, it’s delicious and I encourage you to try this out and see for yourself. I have such a sweet tooth and this really hit the spot. It’s not a bang-on equivalent to cookie dough but it is a seriously tasty dip that resembles cookie dough flavours. It’s protein rich from the chick peas, gluten-free and contains no refined sugar. I have pretty much demolished the whole tub. Winner.
Ingredients:
1 can chick peas / garbanzo beans (drain and rinse well)
Pinch salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup almond butter
1/4 cup organic maple syrup
1/3 cup choc chips – I used 62% cacao dark chocolate chunks
3 tbsp rolled gluten free oats
I very simply combined all of the above ingredients (apart from the chocky) into a blender and mixed until it was a paste-like consistency. I then added the chocky chunks and blasted it in the blender so that it was still pretty chunky throughout the dip. Put in the fridge overnight and serve up with rice cakes, crackers, chips or shortbread. Featured in the photo is mini star-shaped shortbread cookies I picked up! 

Beanies!

Are you a fan of heinz baked beans? If you’re from the UK then you probably are, especially layered on toast with a hangover! Mmm! Have you’ve ever checked out the nutrition label though? Um totally devastating. Each tin contains over 20g sugar and only 1/2 can, the recommended serving size, contains 25% of your daily salt intake… waaah! (Please note these figures may differ in the UK!!!)
BUT winters coming in and I’m craving comforting food. Beans are top of the list. They’re hearty, absorb flavours really well so work well with spices AND they are fibrous, so they’ll keep my belly feeling fuller for longer. I made my own easy and clean recipe with ALOT less sugar and salt. They are 100% more tasty than heinz beans and have a bit of heat to them. These beans will be ready in 30mins max and make a great accompaniment to a baked potato, omelette, or whatever you wish. Ross had some this evening in a baked potato with roast chicken and a dollop of sour cream. YUM!
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Ingredients:
  • 15oz Tin red kidney beans
  • 8oz tin tomato sauce
  • 2 tsp of worcestershire sauce
  • 1 chopped red bell pepper
  • 1 chopped carrot
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
If you like super spicy, try adding tabasco sauce!
Combine all the ingredients in a small pan, bring to the boil and then simmer on a low heat until the sauce is nice and thick – I cooked them for approx 25 mins. Easy to store in the fridge and reheat when needed! They taste even better on day 2! Enjoy!