Prague fruit market

Prague fruit market

Friday, 29 May 2015

Perfect post-workout feast

Half-Marathon training requires some serious energy! This is my ideal post-run brunch, plenty of protein, low GI carbs, iron-filled and lots of healthy fats- what more could you ask for!

I'm all for breakfast being the most important meal of the day and this recipe definitely lives up to this. Scrambled eggs, toasted wholemeal gluten-free bread, chunky avocado and tomato salsa and fresh spinach salad. Totally delicious!

For the eggs:
2 large eggs, beaten (really makes a difference if they are fresh)
Small knob of butter
Salt and pepper

Simply beat together the eggs and add the butter. Heat gently in a pan on a low heat, stirring regularly to ensure it doesn't stick, or turn into an omelette! When at a scrambled egg consistency, remove from the heat and season well.

For the salsa:
Half an avocado, chopped into chunky pieces
1 large, ripe tomato, seeds and insides removed, again cut into chunky pieces
Sprinkling of dried chilli flakes
Salt and Pepper
Plug of olive oil
Small handful of chopped coriander
Juice of one lime (or half a lemon)

To make the salsa combine all the ingredients and stir well- it's that simple!

I have served the eggs and salsa with some dressed spinach leaves and a slice of wholemeal toast, however it would work with any kind of bread.

Super simple, but packed with lots of flavours- Enjoy!

Hope xxx

Thursday, 28 May 2015

Simple, but super tasty banana pancakes

These pancakes are super simple and with only 3 ingredients, super healthy too. What I love about these is that you can switch what you serve it with to suit what you have available. Today I've chosen  natural yoghurt (I love total yogurt and it's so thick and creamy), frozen summer fruits and peanut butter.

1 Banana, mashed
2 Eggs, beaten
Sprinkle of cinnamon, this helps sweeten the pancakes

Served with:
Fruits of your choice
Peanut butter

Simply mash the banana and thoroughly beat in the eggs and cinnamon. Heat up a pan on a medium heat and add a little butter/coconut oil and then spoon in the mixture into small pancake-sized dollops (I find they are easier to flip when they are a bit smaller). They don't take long at all to cook, once you start seeing little bubble appear on the top, flip them over using a fish slice. Cook until lightly golden.

You can really serve these pancakes with anything you feel like, adding seeds and nuts give a nice extra crunch, also granola works really well. Honey or algarve or maple syrup all add a nice extra bit of sweetness, or even jam or fruit compote.

I love having these for breakfast when I have a little extra time in the mornings and when am bored of porridge! Equally, they work well as a snack or as a healthier dessert.

This recipe makes a generous portion for one person (especially if lots of extras are added!), but they can always be kept in the fridge and eaten later.

Happy cooking!

Hope xx