1. Eggy roll-ups
In a small bowl, beat 1 egg together with a splash of milk until combined. Lay 1 small soft tortilla out on a plate and sprinkle with 1 tbsp grated cheese. Add a knob of butter to a small pan and allow to melt over a medium-low heat. Pour in the egg mixture and swirl the pan so that the egg covers the bottom. Cook for 1-2 minutes until the egg is cooked. Season with salt and pepper. Slide the omelette on top of the cheese-covered wrap. Add a layer of baby spinach and/or a slice of ham or turkey. Tightly roll up the tortilla, then cut in half and serve.
2. Banana nut butter open sandwich
Slice 1 banana lengthwise. In a small bowl, combine 2 tbsp nut butter (such as almond or peanut) with 1 tbsp tahini and 1 tbsp honey or maple syrup. Spread the nut butter mixture over the cut sides of the banana. Sprinkle with flaked almonds or sesame seeds and serve immediately.
3. Banana and courgette choc chip muffins
Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line a 12-cup muffin tin with paper liners. In a large bowl, mash 1 banana with a fork. Add 220g grated, squeezed-out courgette, ½ tsp vanilla extract, 2 medium eggs, 100g brown sugar, 80g apple sauce and 40ml rapeseed or vegetable oil. Whisk well to combine.
Add 80g plain flour, 80g whole wheat flour, a pinch of salt, ½ tsp baking powder, 1 tsp bicarbonate of soda and 1 tsp cinnamon all at once. Whisk until just combined. Stir in 80g chocolate chips. Divide evenly between the muffin cups and bake for 20-22 minutes or until a cocktail stick inserted into the centre comes out clean. Allow to rest for 10 minutes, then remove to a wire rack to cool completely.
4. PB and J yoghurt pot
Open a 200g pot of plain Greek yoghurt. Add 1 tbsp raspberry or strawberry jam, 1 tbsp crunchy peanut butter and 2 tbsp flaked almonds. Stir to combine well, then enjoy immediately straight from the yoghurt pot.
Great for on-the-go!
5. Greek scramble pittas
Crack 8 eggs in a small bowl and whisk with a pinch of salt and pepper. Set aside.Heat 1 tsp vegetable oil in a small non-stick pan over a medium heat. Cook 1 chopped small onion for 5-6 minutes until translucent. Add 1 chopped red pepper and cook for another 2-3 minutes. Add the eggs and quickly stir all the ingredients together. Cook for 4-5 minute, stirring occasionally. Turn off the heat and top with 100g crumbled Feta. Toast 4 whole wheat
Heat 1 tsp vegetable oil in a small non-stick pan over a medium heat. Cook 1 chopped small onion for 5-6 minutes until translucent. Add 1 chopped red pepper and cook for another 2-3 minutes. Add the eggs and quickly stir all the ingredients together. Cook for 4-5 minute, stirring occasionally. Turn off the heat and top with 100g crumbled Feta. Toast 4 whole wheat pitta breads and split them open. Spread 1 tbsp hummus into each pitta, then fill them with the egg mixture and enjoy immediately.
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