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

Method
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

Method:
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.
Enjoy.

Pancake-ing the gluten free way

Pancake day is here again!!

I'd like to say that this is the only day of the year when I eat pancakes, but truth be told, I love them. Done correctly they make a delicious, balanced breakfast.
By correctly, I mean no refined flour or sugar, because you just wouldn't want to start your day that way. Both of these ingredients spike blood sugar levels leading to hunger and rage a couple of hours later.
So, If you want to remain a nice person then try my "healthy" alternatives this pancake day. It may even taste better than the pancakes you are used to.

Mega blueberry pancakes:
Makes 3 thick American style pancakes.

Ingredients:
50g gluten free oats
30g coconut flour (available in most supermarkets)
100ml milk of your choice
2 free range eggs
Handful of frozen blueberries
Coconut oil for frying

Method:
Whizz the oats in a blender or coffee grinder to make oat flour.
Heat some coconut oil in a frying pan on a medium heat.
Add the eggs & milk to bowl and whisk. Add the rest of the ingredients, apart from the blueberries and mix well. Stir through the frozen blueberries.
Add a ladle-full of the pancake mix to the hot oil. Flip when the edges are starting to set.
Repeat & eat.
 

Carrot & raisin pancakes
Makes 3 thick American style pancakes.

Ingredients:
50g gluten free oats
30g coconut flour (available in most supermarkets)
100ml milk of your choice
2 free range eggs
1 small carrot, grated
Handful of raisins
Coconut oil for frying

Method:
Whizz the oats in a blender or coffee grinder to make oat flour.
Heat some coconut oil in a frying pan on a medium heat.
Add the eggs & milk to bowl and whisk. Add the rest of the ingredients, apart from the carrots and raisins and mix well. Stir through the carrots and raisins.
Add a ladle-full of the pancake mix to the hot oil. Flip when the edges are starting to set.
Repeat & eat.
Serve with a small amount of honey or maple syrup and a generous dollop of greek yoghurt.