All posts tagged: Breakfast

Colon Cancer, SIBO & Blueberry Breakfast Crumble

I don’t know about you, but until my recent colon cancer diagnosis I hadn’t heard of SIBO (Small Intestinal Bacteria Overgrowth).  SIBO can be responsible for symptoms such as fatigue, bloating, wind, constipation and diarrhoea, Iron and B12 deficiencies as well as more long term chronic disease.  It dawned on me (slowly),  how my ‘healthy’ diet had probably contributed to imbalance within my own system.  Despite enjoying whole food, I very definitely place emphasis on starches and carbs in the form of rice, beans and legumes.  I had no idea that the generic view of what is healthy, could actually be causing me a problem… When you’re diagnosed with a critical illness, it’s like a bomb goes off in the middle of your life.  Everything (literally everything) looks, and feels different.  I was torn between a longing for the oblivion of yesterday and wanting to wake up sometime in the future when it was all over.  Despite critical illness diagnosis, however, the body has a remarkable capacity to keep functioning ‘as normal’.  Sleep still comes …

Mango, Coconut & Chia Cream

It’s officially the first day of the school holidays for us… Amid various melt-downs there were moments of loveliness.  Breakfast was one of them.  I think we all thoroughly appreciated the slow morning we had.  The sun was shining and we sat in the garden eating and planning our day… With extra time comes a little more creativity and this delicious breakfast pudding was the result.  It was as easy as making a smoothie, and just took a few extra minutes for the chia seeds to do their coagulating business in the fridge… So here it is… hope you enjoy!   Ingredients: 1 mango 2/3 can coconut milk 1 tbsp chia seeds 1 tbsp cocoa nibs Method: 1) Quarter the mango, slice and dice and scoop in to a blender. 2) Add the coconut milk, chia seeds and cocoa nibs. 3) Blend and pour in to a bowl.  Set in the fridge for at least 10 minutes. Enjoy! PS – I watched Forks Over Knives last night, anyone else seen it?  Brilliant watch for anyone …

It’s Make or Break – Fast…

This post comes late to the party… mainly because the party was late… and blogging the breakfast was far more than I could handle!  So after a weekend of celebrations, a birthday dinner at ‘The Giggling Squid‘ Esher on Thursday night, Hersham Beer Festival on Friday night, a 40th at Weybridge Vandals on Saturday night, 3 Ballet shows at Cleves school on Friday, Saturday and Sunday, 3 dogs and 4 visiting relatives, it truly was a make or break-fast on Sunday morning.  It turned out to be a make-fast thankfully!   Ingredients for Spicy Chick Peas, Stuffed Mushrooms, Sourdough, Sauteed New Potatoes and Scrambled Egg… a vegetarian breakfast delight! Spicy Chick Peas: 1 red onion 1 can chickpeas 1 can plum tomatoes 2 cloves garlic 1 tsp paprika 1tsp maple or agave syrup 1/2 tsp cayenne pepper pinch salt Stuffed Mushrooms: 2 Portobello mushrooms 1 ball mozzarella Handful chopped watercress 4 chopped cherry tomatoes Handful chopped basil Pinch sea salt & black pepper Sauteed new potatoes 8 new potatoes pinch of sea salt and paprika …

Retro Rhubarb and Ginger Compote

When I think of rhubarb I think of ‘Roobarb and Custard’ the 1970’s kids TV show, or Rhubarb and Custard penny sweets, or endless Rhubarb crumbles every Sunday through the summer…  I’m never very sure whether Rhubarb is a vegetable or a fruit and I’m always slightly panicked as to what to do with it.  However, when in doubt, compote.  The main reasons I love a compote are that it reduces the volume, it stores well in the fridge and it can be added to just about any pudding or breakfast.  Mixed with yoghurt, added to smoothies, dolloped on top of granola or porridge or mixed with ice-cream. Ingredients: 5 sticks of Rhubarb 1 Thumb of ginger 2 Tbsp Maple Syrup A little water Method: 1) Top and tail the rhubarb to remove any scraggly bits.  Cut in to approximate 1cm chunks. 2) Add the rhubarb to a saucepan on the hob with a splash of water and the maple syrup.  Heat and simmer, add a tbsp of water at a time if the compote …

Spelt & Honey Split-Tin Loaf

It’s been ages since I’ve made a loaf using commercial yeast, but yesterday was an exceptional day… My boy was home sick, and so was I.  Nursing my sourdough, and getting up to bake it early this morning, was more than I could face.  Plus, being the last week of January we are utterly utterly skint… so if it’s not already in the cupboard, it’s not on the menu.  This recipe used up the last of my spelt flour, along with the last of the lovely school honey… it’s delicious!  And if you’re following us on instagram you’ll already have had a sneak pre-view!   Ingredients: 250g wholegrain spelt flour 250g white spelt flour 325mls warm water 2 tsp quick yeast 1 tsp sea-salt 1 tbsp honey 3 tbsp olive oil Method: 1. Use the dough hook attachment on a food processor, or mix in a bowl by hand (or with a wooden spoon). 2. Add the flour & yeast to the bowl. 3. Add the salt & honey to a jug of warm water …

Papaya & Coconut Porridge

It’s a tropical winter warmer… Sweet & fruity, but wonderfully warming on a cold winter’s morning… Porridge sets me up until lunch, providing there’s enough protein in it.  I definitely couldn’t get by on oats and milk, but the addition of coconut milk, and or nuts and seeds keeps me going.  I absolutely love that warming feeling it gives too, like being heated from the inside out…     Ingredients (serves 1): 1 handful oats 1/2 large papaya 1 tbsp chia seeds 1/2 can coconut milk Almond milk to top Method: 1. Put the oats and chia seeds in a pan on the hob.  Halve a papaya and remove the seeds.  Score length-ways and width-ways to create cubes, then scoop them out with a spoon in to the pan. 2. Top up with coconut milk and almond milk and heat for around 5 minutes to a gentle simmer.  Add more almond milk if the porridge is too thick. 2. Serve when it’s hot through and the consistency suits you! Follow us on facebook,Twitter, Instagram & …

Papaya Yoghurt Breakfast Boats with Homemade Granola

I got into buying papaya during the summer to make a Hemsley & Hemsley ‘Papaya & Halloumi Salad‘, which by the way is absolutely delicious and a regular on the summer dinner scene at ours now.  I picked one up the other day thinking that I’d make the salad, but it’s so cold I couldn’t face it…So the papaya became breakfast instead and the Papaya Yoghurt Breakfast Boat was born! Ingredients: 1 ripe papaya 3 tbsp natural organic greek yoghurt (or coconut yoghurt) 2 tbsp home made granola Method: 1. Cut the papaya in half length ways.  Remove the seeds with a spoon and discard. 2. Use a fork to remove all of the flesh (without breaking the skin), and place in a bowl.  Give it a mash with the fork. 3. Add the yoghurt and a tbsp of granola to the papaya and mix. 4. Put the yoghurt mixture back in the papaya skin and sprinkle with additional granola.  Serve immediately! Follow us on facebook,Twitter, Instagram & Pintrest Follow my blog with Bloglovin  

It’s a Pop Shake “This Milkshake is Bananas B.A.N.A.N.A.S” or “My Milkshake Brings all the Kids to the Table”

My youngest daughter has discovered Gwen Stefani… so bananas can’t be bananas without a soundtrack!  That’s why this milkshake is bananas B.A.N.A.N.A.S it’s a sensible diversion from the original expletive for a 5 year old!  In fact, very many things have a soundtrack in our house.  I have a musical brain, a degree in music and a short career in music behind me… so many words seem to trigger a song… (see Big Pizza Pie That’s Amore)… OK, so soundtracks aside, I had this milkshake for lunch yesterday, but it’d make a great breakfast too… or pudding, and of course its nutritious so you can feel virtuous whilst enjoying it! Ingredients (serves 2): 1 B.A.N.A.N.A (make it a fair trade banana don’t force farmers out of business… support sustainable farming. Click the link to find out more) 1 large can organic* coconut milk (Check the label for the nasty preservatives on non-organic ranges) 1 handful frozen blueberries 4 tablespoons Chocolate Coconut Granola (3 to blend and 1 to top) Method: I didn’t have any frozen …

Chocolate Coconut Granola

Oh my, this is the kind of breakfast I absolutely shudder at when I see it in the supermarket.  My contempt for chocolate breakfast cereal, and my resounding ‘absolutely not’ when the children ask for it!  But here am I making it.  The truth is this is beautiful, and this version is really nutritious too!  Actually this wasn’t supposed to be a granola at all, it was going to be snack bars for after school.  But for some reason I didn’t make enough wet to coat the dry and the result was snack bars that didn’t stick together, obviously!  But thankfully there is always granola… and this is going to be beautiful with some plain greek yoghurt in the morning! Ingredients: 200g Oats 100g ground almonds 100g desiccated coconut 6 tbsp maple syrup 6 tbsp coconut oil* 3 tbsp cacao powder Pinch of sea-salt 50g chia seeds 50g raisins 4 medjool dates,chopped 75g dark cooking chocolate min 70% cocoa solids Method: 1. Pre-heat the oven to 180C. 2. Mix the dry ingredients; oats, ground almonds, …