Breakfast



Breakfast Loaded Potato Skin

Makes 4 – 208kcals
 
19.4g Protein
7.9g Fat
14.8g Carbs

Salt
2 Large Potatoes
200g tin Baked Beans w/ Sausages
100g EatLean Protein Cheese, grated
4 Medium Eggs

*In advance*
Prick holes in the potatoes with a fork, rub with the olive oil and salt, then bake in the oven at 180 degrees for 1/12-2 hours
Allow the potatoes to cool
 
Pre Heat oven to 160 degrees fan
Cut the potatoes in half and scoop out the flesh from the shells (keep the inside for mash, or croquettes or something)
Place on a baking tray and divide the beans and sausages between the skins
Sprinkle with around 2/3 of the cheese
Place in the oven for 15 minutes and then remove
Crack an egg into each skin and sprinkle with the remaining cheese
Return to the oven for 8-12 minutes, depending on how you like your eggs cooked
Once they are cooked, serve immediately and enjoy!


Mexican Style ‘Street Corn’ Avocado Toast

Serves 4 – 393kcals
 
14.5g Protein
19.2g Fat
39.5g Carbs

4 slices Seeded Sourdough
200g Charred Sweetcorn
250g Ripe Avocado, roughly diced
15g Fresh Coriander, chopped
2 Fresh Green Chillies, finely diced
1/2 tsp Garlic Powder
Juice of 2 Limes
Salt to season
2 tbsp 0% Fat Greek Yoghurt
100g Light Feta
15g Pumpkin Seeds

Mix the Yoghurt, lime juice and garlic together in a bowl
Add in the avo, corn, coriander and chilli, then mix well and season with salt
Crumble in the feta and mix gently
Toast the sourdough and then place the slices on 4 plates
Divide the avo and corn mix between the toasts
Sprinkle with pumpkin seeds and then its ready to serve
Sprinkle with a little paprika if you like. Enjoy!


Mushroom Porridge with Bacon & Eggs

Serves 2 – 461kcals
 
21.2g Protein
26.8g Fat
30.1g Carbs

20g Lurpak Light
200g Chestnut Mushrooms, washed and sliced/diced
90g Jumbo Rolled Oats
400/450mls Chicken Stock
Black Pepper to season
4 Rashers Streaky Bacon
2 Large Eggs
Grated Parmesan to serve (optional, not included in nutritional info)

Heat the Lurpak in a saucepan over a medium low heat and saute the mushrooms until the water is evaporated
Add the oats and stock to the pan and stir well
Gently cook the oats, stirring regularly
At the same time, cook the bacon in a dry frying pan or under the grill. Remove when nearly crispy. Put to one side
When the oats are nearly cooked, poach the eggs.
Season the porridge with a generous amount of black pepper
To serve, divide the oats between 2 bowls, top with the bacon and an egg. If you like, garnish with grated parmesan and more black pepper
Enjoy!


Scrambled Tofu

Serves 2 – 297kcals
25.7g Protein
17.5g Fat
11.3g Carbs

20g Olive Oil Spread
280g pack of Tofu firm tofu
1/2 tsp Ground Turmeric
1/4 tsp Smoked Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Mustard Powder
2 tbsp Savoury Yeast Flakes
Salt to taste
80mls Unsweetened Almond Milk

Heat the spread in a medium frying pan over a medium heat
Crumble to tofu into scrambled-egg-sized chucks and add to the pan
Fry until they start to brown
In a bowl, whisk the rest of the ingredients together
Once browned, tip the tofu into the bowl and stir well to coat in the seasoning
Reduce the heat on the pan and tip the tofu mix back and and cook gently
The tofu will absorb the marinade so cook untilit is as dry/wet as you would like it, then remove from the heat
Serve in the same way you would scrambled eggs- on toast, with a full English, in a roll or wrap


Turmeric & Black Pepper Porridge

Serves 2 – 277kcals
6.5g Protein
10.8g Fat
32.6g Carbs

90g Jumbo Rolled Oats
1 Tsp Ground Turmeric
Few twists Ground Black Pepper
1/2 tsp Ground Cinnamon
1 tbsp Coconut Sugar
300mls Koko Coconut Milk
10g Toasted Coconut Flakes

Add all of the ingredients, except the coconut, to a saucepan
Heat gently and stir regularly
Once the oats are cooked, and its reached the desired consistency, remove from the heat
Divide between two bowls and top with the coconut flakes
Enjoy!