Breakfast Stuffed Peppers
Breakfast Stuffed Peppers
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Ingredients
- 3 Handful baby spinich
- 1` pinch Black Pepper
- 8 Free Range Eggs Beaten
- 1 Tomato Diced
- 1 tbsp Coconut oil
- 100 g mushrooms sliced
- 1 onion diced
- 4 Red Peppers sliced in half, core and seeds removed
- 1 pinch salt
Method
Preheat your oven to 180c.
Heat some oil in a pan placed over a medium-heat.
Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
Add the spinach and cook until witted, about 1 or 2 minutes.
Season to taste with salt and pepper
Divide the vegetable mixture equally among the pepper halves.
Top off each pepper half with some of the beaten eggs, and add the meat of your choice, if using.
Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes.
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Ingredients
- 2 Centra Free Range Eggs
- 1 TBSP Centra Olive Oil
- 2 Handfuls Centra Spinach
- 100 g Feta Cheese
- 1 Pinch salt and pepper
Method
Heat a small amount of oil in a pan on a medium heat.
Add the spinach and cook for a couple of minutes until the spinach has wilted.
Beat the two eggs in a jug with some salt and pepper.
Add this and the feta to the spinach in the Pan.
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Ingredients
- 1 Banana
- 1 tbsp honey
- 140 g Raspberrys
- 200 ml water
Method
Slice the banana into your blender or food processor and add the berries of your choice.
Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like.
Toss a few extra fruits on top, drizzle with honey and serve.
Banana and Strawberry Smoothie
Banana and Strawberry Smoothie
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Ingredients
- 1 tbsp Almond Butter
- 1 Banana Frozen, peeled and chopped
- 1 tbsp honey
- 0.25 Tub Low-fat Natural Yogurt
- 0.5 Tub Strawberries Frozen
- 250 ml water
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Ingredients
- 2 Centra Avocado
- 4 Centra Free Range Eggs
- 1 Centra Spring Onion Chopped
- 1 pinch Pepper
Method
Preheat the oven to 220 degrees Celsius.
Slice the avocados in half, and take out the pit
Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Place in the oven and bake for 15 to 20 minutes.
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Ingredients
- 1 tsp Almond Butter
- 50 ml Almond Milk
- 2 Centra Free Range Eggs
- 50 g Ground Almonds
- 1 handful Mixed Berries Frozen
- 15 g Vanilla Protein Powder Optional
Method
In a bowl place the eggs, almonds and protein powder.
Using a hand whisk combine the ingredients until texture is like cake batter.
Throw in a handful of frozen berries
Pour the mixture into muffin molds in muffin baking tray.
Add a 1/4 teaspoon almond butter into each muffin mixture and stir.
Place in the oven for 20 minutes or until golden on top, and a toothpick placed in the middle comes out dry.
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Ingredients
- 4 Chicken fillets
- 1 onion
- 5 tbsp Coconut Milk
- 1 Courgette
- 1 tbsp Virgin Olive Oil
- 1 piece garlic
- 1 tbsp honey
- 3 tsp Wholegrain Mustard
- 1 sprinkle Paprika
- 1 piece Parsley
- 1 red pepper
- 1 sprinkle salt
- 1 sprinkle Black Pepper
- 2 tbsp Soy Sauce
- 1 yellow pepper
Method
Peel/dice/cut & chuck onion, peppers & garlic.
Put into wok with a little coconut oil or extra virgin olive oil.
Cook at a medium/high heat, season with black pepper and sea salt.
Dice and add chicken and cook until browned, add courgette, sweet paprika (as much as desired), parsley.
Turn down heat and simmer.
Add honey, soy and coconut milk/cream and continue to simmer on a low heat for a further 20 mins.
Serve with cauliflower rice and steamed greens.
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Ingredients
- 125 g Broccoli
- 1 yolk Free Range Egg
- 345 g Beef Mince
- 3 tbsp olive oil
- 1 handful Coriander chopped
- 15 g Dijon Mustard
- 25 g Greek Yoghurt
- 50 g onion diced
- 1 handful Oregano chopped
Method
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Combine in a mixing bowl the mince, coriander, oregano, onion, Dijon, and egg yolk.
Mix well and form into two burger patties.
n a medium sized frying pan, heat the oil and brown the burgers on either side
Transfer to the oven and cook for 5-8 mins until cooked through.
To serve: Serve with yoghurt and greens of your choice.
Guilt Free Huevos Rancheros
Guilt Free Huevos Rancheros
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Ingredients
- 1 Egg organic
- 0.5 Avocado cubed
- 2 Spring Onion Finely chopped
- 1 Tomato Peeled and chopped into cubes
- 1 Gluten free tortilla wrap
- 1 sprig Coriander roughly chopped
- 1 clove garlic finely chopped
- 0.5 onion Finely chopped
- 1 red pepper deseeded and chopped into small cubes
- 1 pinch salt
Method
Heat a tbsp of oil in a shallow pan and add the garlic and onion.
Sauté until golden and add the chopped tomato and red pepper
Add some salt and pepper.
Let it simmer on medium heat until the pepper has softened and it looks like tomato sauce.
Sprinkle the chopped spring onions on top.
In another pan with oil, fry two eggs (salt to taste).
Place the tortilla on a plate and arrange the avocado strips and the slice of lime on the side.
Spoon a few tablespoons of the tomato sauce on the tortilla
Arrange the eggs on top of the sauce.
Arrange the eggs on top of the sauce.
