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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 advancedĀ 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 andĀ rucola with olive oil. I had some gorgeous Maltese tomatoes that needed no garnish. Yum!

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IMG_20151220_161253I was invited to a friend’s house just before Christmas for a secret santa pot luck party. After some internet searches for something new and fun, because I get bored making something I’m used to making, I decided to go for a ravioli bake (also an excuse to try out some new ravioli, because I don’t eat pasta often!)

I purchased two packs of ravioli, one was filled with ricotta and the other with porcini mushrooms and they were both rather delicious. Since the porcini mushroom ones were slightly overpowering, I mixed the two types for this recipe.

The most important part of this recipe, aside from selecting good ravioli or making your own, is to make a tomato sauce that your grandmother would’ve been proud of (or would be, if you’re lucky enough to have a living grandmother :)).

For the tomato sauceĀ you will need:

2-3 cloves of garlic, minced

400g tomato sauce

oregano

1 cup water

apple cider vinegar

salt and pepper

For the dish:

Ravioli

1/2 cup or to taste grated Parmesan or mozzarella slices

To make:

Cook the ravioli for a few minutes in boiling water, then drain and carefully add a tiny amount of olive oil and stir through. You want to be gentle so as not to break the ravioli up.

Heat up some olive oil or coconut oil in a pan and start to fry the garlic, being careful not to burn. Then add the rest of the ingredients and bring to a boil. Reduce to a simmer and let it cook for about 20 minutes or until the consistency has thickened. You might want to add some tomato paste to help it along.

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Mix the tomato sauce with enough ravioli to fill your baking dish, then top up with grated Parmesan or mozzarella. You may even want to include some of this within the mixture for a cheesy, chewy, delicious surprise!


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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