Camping eggs

May was a particularly sunny and surprisingly warm month in the UK. To capitalise on the sunshine, I moved the “office” (basically just my laptop) to Devon for a long weekend, camping at a beautiful site near Hope Cove.

To save from eating out 3x a day, breakfast materials were sourced from a local store, the only shop for miles.

This high protein combination of eggs, mushrooms, spinach and tomato was really easy to cook in a single pan on a camping stove and was duly named “the camping breakfast”. It remains one of my favourite ways to start the day.

Ingredients for 2

6 eggs

a punnet of cherry tomatoes, halved

a punnet of chestnut mushrooms, sliced

Two handfuls of spinach


Sea salt and black pepper

Parmesan (optional)


Crack the eggs into a bowl and whisk lightly.

Put the pan on a medium high heat and melt a good knob of butter. Throw in the mushrooms, season with sea salt and black pepper and cook for a couple of minutes.

Add the cherry tomatoes and spinach to the same pan, cook for another couple of minutes, season again with salt & pepper.

Push the veggies to one side of the pan, add a slice of butter to the empty side and pour in the eggs. Let it cook for a minute then scramble lightly. When the eggs are cooked to your liking, move some of the vegetables across so to mix the eggs and veg.

Divide between two plates, season with a pinch of sea salt and some black pepper and finish with a sprinkling of freshly grated parmesan cheese.


Mexican-ish eggs


Another Monday calls for another meat free recipe, this time, in the form of these tasty Mexican style eggs.
These are a staple brunch option in my household but work very well for dinner too.
Whilst we are on the topic of staples, this is the kind of dish that can be thrown together from those last few ingredients from the back of the cupboard. Just keep some chopped tomato or passata in there and the rest can easily be adjusted.

Ingredients for 2
4 eggs
1 can of good quality chopped tomato
1 small onion, finely chopped
1 clove of garlic, crushed
1/2 a teaspoon each of smoked paprika, cumin seeds and ground coriander
85g of feta cheese
a handful of parsley leaves to serve
sea salt and freshly ground black pepper to season

Heat a teaspoon of oil in a frying pan over a medium heat. Add the finely chopped onion and cook until softened (5-10 minutes). Add the spices (cumin, smoked paprika and coriander) and crushed garlic and cook for a further minute.
Pour in the chopped tomato, stir well, season with a good pinch of sea salt and freshly ground black pepper and allow it to simmer for 10 minutes.
Preheat a grill to the highest setting.
Make 4 wells in the sauce and crack an egg into each hole. Cook for a couple more minutes.
Crumble the feta over the egg and tomato mix and put it under a grill until the cheese is starting to colour (approximately 2-3 minutes).
To serve, divide the eggs and sauce between two plates and sprinkle some parsley over the top.

A peachy start

In my, humble, opinion, few fruits say summer quite like ripe peaches.
This juicy stone fruit is at its best during July and August, meaning now is the perfect time to stock up on them. 
Peaches are a great source of Vitamins A & C as well as the mineral copper. 
In smoothies, peaches add a wonderful flavour without being too sweet. For this recipe, I combined them with some spinach, coconut water and oats to act as a tasty breakfast. 

Ingredients for 2:
3 ripe peaches
1 teaspoon of baobab powder (optional)
3 drops of vanilla essence
large handful of spinach
300ml of coconut water
2 tablespoons of oats
2 ice cubes

Pop everything in a blender and blend until smooth.

A pineapple smoothie for better digestion

Pineapple has long been used as digestive aid in folk remedies.
Whilst some folk remedies are questionable, it turns out they were right in this case.
Pineapples are a great source of the enzyme bromelain which helps to break down proteins. This is great news if you have overindulged on meat this weekend.

For this smoothie, I have combined pineapple & lemon since both may boost digestion.
Why should you be bothered about better digestion? Well, you have no other way of absorbing nutrients from food so getting this part right is crucial.

Ingredients for 2:
1/2 small pineapple, skin removed, cubed
1 lemon, peeled
2 dates
a cup of greens (I used spinach)
1 cup of almond milk (or a handful of almonds and a cup of water) 
3 ice cubes

Blend until smooth.
Pour into awesome glasses.