BREAKFASTS
Oat and banana smoothie
SERVES 2 | PREP 5 MINS | COOK 3 MINS PERSONALPOINTS VALUE: 7
Dry-fry 10g porridge oats with 1tsp demerara sugar and a pinch of cinnamon in a pan over a medium heat for 2-3 mins until the oats are toasted and the sugar has caramelised. Remove from the heat and set aside. In a blender, whizz together 40g porridge oats, 1 banana, 300ml unsweetened soya milk, ¼tsp vanilla extract and 1tsp honey until smooth. Serve topped with the toasted oat mixture.
Banana pancakes
SERVES 2 | PREP 15 MINS | COOK 5 MINS PERSONALPOINTS VALUE: 2-9
In a bowl, whisk 1½ mashed bananas, 3 eggs, ½tsp vanilla extract, ¼tsp baking powder, and a pinch each of ground cinnamon and ground nutmeg until combined. Mist a large non-stick frying pan with calorie-controlled cooking spray and set over a medium heat. Spoon 2tbsp of the batter into the pan for each pancake (you may need to do this in batches). Cook for 1-2 mins until the edges are set and the bottom is golden, carefully flip the pancakes with a thin spatula and cook for another 1 min, until the bottom is golden. Repeat with the remaining mixture. Once the banana pancakes are cooked, top with ½ sliced banana, 80g blueberries and 1tbsp agave syrup.
Scrambled egg and spinach wrap
SERVES 4| PREP 5 MINS | COOK 10 MINS PERSONALPOINTS VALUE: 5-9
Mist a large nonstick frying pan with calorie-controlled cooking spray and put over a medium heat. Crack 8 eggs into a small bowl, season well, then lightly whisk. Pour the eggs into the pan, allow to set slightly, then stir with a spatula. Add 70g young leaf spinach and a small pinch of ground nutmeg and cook until the spinach is just wilted and the eggs are set. Divide the egg and spinach between 4 WW White Wraps, then sprinkle over 80g grated half-fat Cheddar cheese and some ground black pepper. Roll up each wrap, folding in at the bottom, then serve.