Wednesday 7 December 2016

Delicious breakfasts: Guilt-free fry-up and porridge with a twist

Published 14/02/2016 | 02:30

Guilt-free: Ella Woodward's recipes.
Guilt-free: Ella Woodward's recipes.
The perfect garden fry-up.
Speedy porridge, four ways
Deliciously Ella, Every Day.

A guilt-free fry-up and porridge with a twist - these breakfasts from Ella Woodward are sure to set you up for the day

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The perfect garden fry-up

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I think this might be the healthiest breakfast you could have, and it goes from fridge to plate in less than 10 minutes. After a bowlful you'll feel like a superhero all day!

Eating this for breakfast also means that, before you've even started your day, you've had four great portions of veggies, which is awesome. If I'm not especially hungry I love eating this just as it is, but on hungry mornings or for busy days I add some bread and, when I'm feeling like a total goddess, I add sauerkraut on the side for probiotic goodness!

Serves 1.

Ingredients

2 tbsp olive oil

½ tsp cayenne pepper

1 tsp dried oregano

1 tsp dried thyme

2 garlic cloves, crushed

Salt and pepper

6 chestnut mushrooms, very finely sliced

10 cherry tomatoes (halved or quartered if large)

Juice of 1 lemon

50g spinach

½ avocado

Method

Pour the olive oil into a frying pan and add the cayenne pepper, oregano, thyme, garlic, salt and pepper. Let it heat and develop its fragrance for 2 minutes.

Add the mushrooms, tomatoes and half the lemon juice and let everything cook for about 3 minutes, at which point the veg should have softened. Stir in the spinach and let it wilt for another minute or so.

Pile the vegetables from the pan on to a plate - or a piece of toast - and slice the avocado on top.

Drizzle the remaining lemon juice over the avocado and sprinkle with a little salt and pepper to serve.

Tweak It

Make this as a weekend brunch for all your friends and family. If they or you eat eggs, then enjoy some poached eggs with it. I do this at home and everyone loves it!

Speedy porridge, four ways

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Porridge is my favourite breakfast and in winter I eat it almost every day. This is the best version for weekday mornings as you soak the oats while you get dressed, so they only need to cook for a few minutes. All four flavours are delicious and I mix them up during the week for variety. I especially like the almond butter variation if I'm going to yoga or the gym in the morning, as it's full of energising plant-based protein.

Serves 1.

ALMOND BUTTER AND HEMP

60g rolled oats

100ml plant-based milk

1 tsp coconut oil

1 tsp honey or maple syrup (optional)

½ tsp ground ginger

2 tbsp almond butter shelled hemp seeds

Place the oats in a saucepan and pour in 150ml of boiling water. Leave to soak for 10 minutes; all the water should have been absorbed and they should be just about soft enough to eat.

Pour in the milk, coconut oil (this adds flavour and texture), honey and ginger. Add half the almond butter.

Cook for 5-10 minutes, until it's nice and creamy and the oats are really soft.

Serve, with the remaining almond butter and a sprinkling of hemp seeds on top.

Kitchen Know-How

Be careful of different types of oats! Porridge oats take only 3 or 4 minutes to cook; soaking turns them to mush. Extra-thick rolled oats take much longer and need more liquid. Use standard rolled oats instead.

BANANA AND HONEY

60g rolled oats

100ml plant-based milk

1 heaped tsp honey

1 banana, sliced

Soak the oats and cook as before with half the banana. Serve with the remaining banana.

CINNAMON AND DATE

60g rolled oats

100ml plant-based milk

4 medjool dates, pitted and chopped

1 heaped tsp ground cinnamon

1 tsp coconut oil

Soak the oats and cook as before.

RAISIN AND APPLE

60g rolled oats handful of raisins

100ml plant-based milk

1 red apple, coarsely grated

½ tsp vanilla powder

1 tsp maple syrup

Soak the oats with the raisins.

Cook as before.

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