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There are a couple of meals that you really should be able to make at home. Even if you’re the kind of person who prefers to get their food ready-made, it’s very convenient to be able to rustle up at least a couple of breakfast things. It’s also so much better knowing what’s in your food for your first meal of the day!

For this recipe, I would suggest having everything prepared before you turn the heat on. If you’re a more advanced¬†cook, you’ll know how to juggle and multitask. So get things ready before-hand if you’re not sure where your skill level lies.

You will need: (for 2)

3-4 eggs, whisked together

1 cup cooked spinach, water drained

1/3 cup finely sliced leeks

2-3 cloves of garlic, finely sliced

1/2 cup sliced mushrooms

1/3 cup cheese of your choice e.g. parmesan, cheddar, stilton (or a mixture)

1 cup sliced onions

optional 2 sliced bacon, diced

This recipe will work with most ingredients of your choice. The trick is to add things to the pan according to the time they need to cook, keeping the eggs and cheese for last. You may want to add salt and pepper to taste as you get to the end of your cooking time.

For example in this case I started with the bacon, then added onions, leeks and garlic and let these cook until softened. Then I added the mushrooms and eggs. As the egg cooks you will want to stir every few minutes and remove off the heat every now and then (whilst stirring) to avoid overcooking the eggs. Finally, add the cheese, blend in, and remove from the heat.

Serve with a side salad e.g. tomatoes and rucola with olive oil. I had some gorgeous Maltese tomatoes that needed no garnish. Yum!

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Last Sunday, after buying lots of fresh fruit and vegetables, we decided to make a healthy smoothie and somehow we made one every day for a week, because once you get into the routine of making it, it seems to only take a few minutes. Which, let’s face it, is just about all I can manage most mornings when I need to rush off to work. It’s been a particularly busy week for me, and it will definitely be this way for the next month at least. And that is why starting the day with an energy boost to keep me going was a life-saver. It kept me sane.

Sunday: carrot, beetroot, kale, banana

Monday: banana, apple, coconut milk, almond milk, ginger

Tuesday: banana, apple, coconut milk, almond milk, ginger, teaspoon of Energy mix

Wednesday: banana, apple, coconut milk, ginger, goji berries, wheatgrass

Thursday: banana, apple, beetroot, ginger, coconut milk, goji berries

Friday: banana, apple, coconut milk, wheatgrass, ginger, goji berries, hemp protein powder, cocoa nibs

Saturday: banana, frozen blueberries, coconut milk, ginger, goji berries, wheatgrass, hemp protein powder


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After I’d made this salad, I patted myself on the back for quite a while. Not only was it interesting, tasty and colourful – but it was also filling in a feel-good kind of way. Thanks to the quick searches I made for inspiration, I learned how to make these delicious roasted crunchy chickpeas, which I suspect I might get addicted to.

You will need:

2 cups pumpkin, peeled and chopped into bite-size pieces

2 cups Brussels sprouts, halved

3 cloves of garlic

olive oil

baby spinach leaves

1 tsp paprika or chili powder (to taste)

mixed seeds

a handful crushed roasted almonds

1 can chickpeas, drained and dried on paper napkins

juice of half a lime

To make:

Preheat the oven to 180 C

In a deep bowl, mix the pumpkin and Brussels sprouts with 2 tablespoons olive oil, salt and pepper to taste, and paprika/chili powder. Make sure the oil and spices are spread evenly then place the mixture on a baking tray and add the garlic cloves (you don’t need to peel them).

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Bake for 20 minutes, then remove the garlic cloves and check the vegetables. Add a dollop of olive oil if they have started to dry up, and add the seeds (I added some cherry tomatoes at this point too). Bake for another 20 minutes or until the pumpkin can easily be pierced with a knife.

For the chickpeas, follow this method.

Squeeze the garlic out of their skins once you’ve given them time to cool down, and chop finely.

Serve the pumpkin, Brussels sprouts and chickpeas on a bed of baby spinach. Squeeze some lime juice on top and garnish with seeds, garlic, and crushed almonds.

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