Berry omelet

serves 2

Try this out over the weekend, it’s super easy and tasty! I've been inspired by the recipe from I quit sugar for life, by Sarah Wilson. For some reason my omelets always end up looking way more fluffy then they should.

Ingredients:

- 2 eggs

- 1 tablespoons rice malt syrup

- 1 tbsp of coconut oil

- handful of strawberries and blueberries

To serve:

- greek yoghurt

- agave syrup

Method:

Preheat the oven to 200C/400F/Gas 6.

Separate the eggs and mix the syrup and yolks togheter. In a separate bowl, beat the egg whites until thick and fluffy, then fold into the yolk and syrup mixture.

Melt the coconut oil in a omelette pan (around 20cm big) over a low heat. Pour in the eggs and sprinkle the strawberries and blueberries over the eggs. Cook over a low heat until the base is golden. Place the pan in the oven for a few minutes to cook through.

Serve with greek yoghurt and agave syrup. Feel free to use any of your favorite toppings.

Avocado and egg on toast

serves 1

This is the most deliciously filling lunch ever.

Ingredients:

        - ½avocado

   - 2 eggs

     - 2 slices of sour-dough bread

      - 1 tsp coconut oil

      - Tabasco sauce

     - salt and pepper

Method:

Cut the avocado open and scoop half of it into a bowl, removing the pit. Mash using a fork until fairly smooth and add some salt and pepper. 

Heat the coconut oil in a frying pan and add the eggs. Toast the bread in the meantime. Once the eggs are done flip them onto each other.

Take the eggs off the heat, spread the avocado on the toast and then pop the eggs on top. To serve, ad Tabasco sauce and a bit of salt and pepper.

Morning juice

serves 1

Ingredients:

- 2 Granny Smith apples
- ½ lemon

- ½ lime

- handful of spinach 

- handful of mint

- 1/4 of a pineapple

- a thumb of ginger

Method:

Firstly you put an apple into the juicer, followed by the spinach and mint which you compact together and then place the second apple in to push the rest down making it easier to juice the leaves.

After that you cut the skin off the lemon and limes so you don't get that bitter taste in the juice and then finally cut the sides off the pineapple and the ginger and chuck them in with the rest of the ingredients.