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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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Not really knowing what to do with it, and thinking that I don’t like it so much, I never¬†bought Okra before. ¬†But following a low GI diet can get boring at times. There, I said it.¬†You become desperate for new ways to cook vegetables, or if need be, new vegetables to try out. Hello ladies’ fingers. Or LadyFingers. Who knows.

You will need (as a side dish for 2 persons):

  • 200g Okra (I used frozen)
  • 1 medium onion, finely sliced
  • 1 400ml coconut milk can
  • 1 tablespoon Green Curry Paste or curry powder (to taste)
  • 2 cloves of garlic, finely chopped

To make:

Fry the onion and curry paste/powder in coconut oil until the onion gets translucent (about 5 minutes). Add the chopped garlic and cook for another minute.

Add the Okra (can be used straight from frozen) and stir for another 3 minutes. Add the coconut milk and bring to a boil. Lower the heat and cook for a further 5-7 minutes until the cream thickens and the okra have cooked through. Test taste and add salt and pepper if necessary.

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Okra curry served with grilled chicken breast


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My partner and I love eggs; eggs are somehow involved in my breakfasts 3-4 times a week and when there’s slightly more time to prepare (read: brunch in the weekends) we like to make a lovely, filling, omelette with whatever is available. This time we had a few great ingredients that really matched together. I like to encourage him to do the cooking in this case, because I’m not very good at flipping omelettes. I know, I know. One of those things.

Preparation:
2 eggs each
a touch of olive oil
salt and pepper to taste

This time we used:
an avocado
cheese with chili
1 tomato and 4 cherry tomatoes
3 large mushrooms

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All the ingredients for your filling should be finely chopped!

Whisk 2 eggs and heat up a pan with some olive oil and pepper.
Fry the eggs gently, using a silicone spatula to loosen up the edges and tilting the pan to spread the raw egg. When the omelette starts to solidify enough so that there isn’t much raw egg at the top, place your ingredients (and some salt if you prefer) on one half and carefully flip the other half to cover. Cook for another minute and then your omelette is ready to serve. If you use a pan which isn’t very deep, you can easily slide your filled omelette onto a plate.