Nutritious meal ideas

Breakfast banana pancakes

Serves 12

1 banana

1 egg

1 Tbsp nut butter (optional) coconut oil for cooking

Method

1. Mash the banana.

2. Stir in the egg and nut butter.

3. Heat a frying pan and melt a little coconut oil.

4. Pour in a heaped tablespoon of the banana mixture per pancake

5. Wait for bubbles to form and then flip over.

6. Repeat with the rest of the mixture.

7. Serve as they are or top with a sprinkle of cinnamon, some natural yoghurt/coconut yoghurt and berries.

Green eggs and sourdough

Serves 1

2 free range eggs

1 slice sour dough bread (store in the pantry or freezer) handful of baby spinach, finely chopped big pinch of fresh parsley, chopped pinch of sea salt butter, to serve

Method

1. Scramble eggs in a cup and cook in a pan over medium heat.

2. Add spinach and salt.

3. Toast the sour dough and spread with butter. 4. Serve scrambled eggs on toast and sprinkle over fresh parsley.

Bottomofthefridge fried rice

Serves 23

3 cups cold cooked brown rice (about 11⁄2 cups uncooked)

12 red onions, finely chopped

34 sticks of celery, finely chopped

23 carrots, finely chopped

1⁄4 red cabbage, finely chopped handful of green beans, chopped handful of snow peas, chopped

2 eggs, lightly whisked 3 Tbsp tamari/saltreduced soy sauce thumbsized piece of ginger, peeled and grated finely (store in freezer)

2 cloves garlic, chopped

4 spring onions, chopped chilli flakes (optional)

Method

1. Stir fry the vegetables in olive or coconut oil for a few minutes.

2. Add ginger, garlic and tamari and cook until fragrant.

3. Add cooked rice and more tamari, if needed.

4. Make a well in the middle and pour in the egg. Wait until cooked and break up and stir through the rice.

5. Serve in bowls and top with spring onions and chilli flakes, if desired.