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.

San Fran Quinoa Salad

serves 4

Here is my vegetarian version of Jamie Oliver's San Fran Quinoa salad.

Ingredients:

- 300g of quinoa

- 1 fresh red chili

- 100g baby spinach

- 4 spring onions

- 1 bunch fresh coriander

- 1 bunch fresh mint

- 1 ripe large mango

- 1 lime

- 3 tbsp of coconut oil

- 1 ripe avocado

- 50g feta cheese

- 1 tbsp ground all spice

- 1 tbsp smoked paprika

- 2 red peppers

- a pack of Quorn chicken 

- salt and pepper

Method:

Cook the quinoa in a saucepan, rinse it first and then let it boil for 10 minutes. Leave it to stand in the water whilst you make the salad.

Put the red chilli, baby spinach, spring onions, coriander and mint leaves into a processor and blitz until finely chopped. Peel and cut the mango into cubes. Halve the avocado and remove the stone. Drain and rinse the cooked quinoa. Add the quinoa to the blitzed spinach mixture. Squeeze over the juice of the lime and add 2 tbsp of coconut oil and mix again. Put the mixture in a large serving bowl and sprinkle over the cubed mango, avocado and crumbled feta. 

Then for the red peppers and Quorn chicken. Cut the pepper into squares and put them in a frying pan with a table spoon of coconut oil. Add the Quorn chicken and the ground all spice, smoked paprika, salt and pepper. Let it cook on a medium heat for about 5 minutes and give it a stir every few minutes. When cooked through serve with the salad.

Orange and almond cake - dairy free

Ingredients:

- 2 large oranges

- 200g coconut sugar

- 200g ground almonds

- ½ tsp baking powder

- 6 whole eggs

- ½ lemon, juice

To serve:

- greek yoghurt or soy yoghurt

- handful of raspberries

Method:

Put the whole oranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for up to two hours. Check the water to ensure they don't boil dry. After two hours, remove from the heat and leave to cool.

Preheat the oven to 200C/Gas 6. Remove the oranges from the water. Cut in half and remove the pips. Place them in a food processor, skin and all, with all the remaining ingredients and blend until mixed.

Put the mixture into a greased (grease with coconut oil) and lined cake tin (20cm/8in) sprinkle round with polenta for crunchy sides) and bake for 45 minutes. 

Let the cake cool before serving with a dollop of greek yoghurt and a scattering of raspberries. Add a little bit of honey or agave syrup to add a bit of sweetness.