Power Breakfast for All-Day Energy
This simple cauliflower breakfast recipe is sure to kick start your day with taste and goodness. INGREDIENTS • 1 large cauliflower
(about 2 pounds) • Salt • 6 to 7 tablespoons vegetable oil • 1 medium onion, finely chopped • 6 tablespoons unseasoned bread
crumbs • 2 large eggs • Freshly ground pepper PREPARATION Cook cauliflower in an uncovered pot of boiling salted water over high heat for about 12 minutes or until very tender. Meanwhile, heat 2 tablespoons oil in large heavy skillet, add onion and cook over medium-low heat until soft and golden brown, about ten minutes.
Drain cauliflower well and mash with a fork or blend in a food processor. There should still be pieces of cauliflower, but not large ones. Add breadcrumbs, eggs, fried onion, and salt and pepper. Wipe your skillet down, add 4 tablespoons oil until hot. Take 1 heaping tablespoonful of cauliflower mixture in your hand, and roll it into a ball. Flatten it to a cake about 1/2-inch thick. Place cauliflower patty in pan. Make 4 or 5 more cakes and add them. Fry over medium heat for about 3 minutes on each side or until brown. Turn carefully with a wide pancake turner. Drain on paper towel. Add more oil if pan becomes dry. Serve plain or with sour cream.
BLUEBERRIES AND LEMON CREAM
Get ready to wow your tastebuds with this easy breakfast that’s loaded with the goodness of yoghurt and blueberries. INGREDIENTS • 115g reduced-fat cream cheese, • 3/4 cup low-fat vanilla yoghurt
(plain yoghurt will do) • 1 teaspoon honey • 2 teaspoons freshly grated lemon
zest • 2 cups fresh blueberries PREPARATION Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yoghurt and add to the bowl along with honey. Using an electric mixer, beat the mixture at high speed until light and creamy. Stir in the lemon zest.
Finally, layer the lemon cream and blueberries in dessert dishes and garnish with extra zest or chopped mint leaves. This simple porridge gives you a nutrient boost to start the day. For ease, cook the quinoa the night before so it’s ready to pop right into the pan. INGREDIENTS 1 cup cooked quinoa 1 cup milk 1 tablespoon raisins 1 teaspoon cinnamon 1 teaspoon honey PREPARATION In a small saucepan over medium heat, bring quinoa, milk, raisins, cinnamon, and honey to boil; reduce heat and simmer, stirring often, until about half of the milk is absorbed, about 5 minutes. Serve hot. A tasty frittata made with spinach, garlic and loaded with cheese. This is a perfect breakfast option that’s not just delicious but healthy too. INGREDIENTS • Spinach leaves (about 2 bunch
es), thoroughly cleaned • 9 large eggs • 2 tablespoons milk • 1/3 cup grated Parmesan cheese •Tomatoes, about 2 tablespoons chopped • Salt and freshly ground pepper • 2 tablespoon olive oil • 1 medium onion, chopped (about
1 cup) • 1 large clove garlic, minced PREPARATION Preheat oven to 250°C. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple of minutes. Drain water and rinse with cold water. Then chop and set aside. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in tomatoes, and sprinkle with salt and pepper. Set aside. Sauté onions in olive oil in a skillet, until translucent, about 4-5 minutes on medium heat. Add the garlic and cook a minute further. Mix the cooked chopped spinach in with the onions and garlic. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath. When the mixture is about half set, put the whole pan in the oven. Bake for 1315 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.