eggs

Savoury Mince Bowl

October 19, 2020 | 30 Minute Meals, Breakfast, Budget Friendly, Make-ahead Meals, Members only, Red meat, Vegetarian

This fantastic high-protein Savoury Mince Bowl combines tasty mince with the nourishment from eggs and vegetables to fuel your body for the day ahead. A high protein breakfast is a great choice for sustaining energy, building muscle and controlling your appetite. Plan to rise and shine with this super satisfying Savoury Mince Bowl, or make…

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Egg Cups

September 28, 2020 | 30 Minute Meals, After School Snacks, Breakfast, Healthy Lunchbox, Make-ahead Meals, Members only, Savoury Snacks

These Egg Cups are a fantastic gluten-free breakfast and loved by anyone who enjoys a good classic cooked breakfast. Full of nourishment and able to be varied to suit your taste (just choose the options you like), it is simple and fail proof. This recipe ticks all the boxes – quick, easy, nourishing and delicious!…

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Silky Scrambled Eggs (with a video demo)

September 1, 2020 | 30 Minute Meals, Breakfast, Budget Friendly, Members only, Savoury Snacks

These Silky Scrambled Eggs are super soft and delicious staple recipe. Check out the video below the recipe for step by step instructions for how to create perfectly silky perfect scrambled eggs. Take a look at the optional extras below this recipe to pimp your eggs! https://player.vimeo.com/video/460740656…

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Broccolini Shiitake Stir-fry (with poached eggs)

August 10, 2020 | 30 Minute Meals, Breakfast, Members only, Vegetarian

This Broccolini Shiitake Stir-fry (with poached eggs) is the perfect way to start the day or makes for a quick, light meal. I try to start the day with a few serves of veggies because I just find it sets me up for a much more productive day and I’m more likely to continue with…

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Green Eggs and Ham Pasta Cups

June 1, 2020 | 30 Minute Meals, After School Snacks, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Members only, Pork, Vegetarian

This Green Eggs and Ham Pasta Cups recipe is a delicious one handed snack with a whole load of nourishment. Greens are often hard to get kids to accept, so a power pesto like the one below combined with a universally loved food (pasta) is very often enough to convert green skeptics. Throw in a…

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Curried Egg (with a healthy twist)

February 11, 2020 | After School Snacks, Breakfast, Healthy Lunchbox, Members only

I grew up with curried egg…my nan used to scoop out the yolk, add a little mayo, curry it and then refill the whites. For special occasions she’d pipe them so they looked gorgeous. My kids also love curried egg. They love it in a sandwich with lettuce for lunch or on toast for breakfast….

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Breakfast Salsa

January 8, 2020 | 30 Minute Meals, Breakfast, Make-ahead Meals, Members only

This Breakfast Salsa is a simple, healthy start to the day. It can also be prepared the night before for a super fast, easy brekkie. My perfect breakfast always includes protein, good fats and carbohydrate in the form of vegetables and nuts. I find this kind of meal sets me up for a productive and…

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Breakfast Hash Pie

May 8, 2019 | Breakfast, Budget Friendly, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Pork

This Breakfast Hash Pie came about when my son was wanting me to make hash browns and I couldn’t be bothered frying them individually. So, I came up with this ‘lazy’ version of a brekkie hash.

We also have many mornings we have less than 20 minutes to eat and get out the door. So make ahead brekkie’s are an essential part of my ‘eating well’ routine. The best thing about my Breakfast Hash Pie, is I can make it the night before, portion and re-heat for the mornings when we are short on time.

Why everyone needs a proper brekkie

In my many years consulting as a naturopath and assessing patients diets, the one meal where many people struggled (nutritionally), was breakfast. I found that so many people were searching for more energy, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health.

Those patients that took my advice and changed their ways reported at follow-up consults that since eating a nourishing breakfast, they snacked less and found it easier to make healthier food choices right throughout the day. They had better concentration, a happier mood and more energy to exercise. They also had the motivation to prepare a healthy dinner in the evening.

In my professional opinion, if you want to improve your overall health and wellbeing, start the day right with a nourishing breakfast. If you’re after more make ahead breakfast inspiration you can’t go past my ebook ‘Rise and Shine – A Well Nourished Breakfast’ – 25 delicious, easy and versatile recipes that each take 5-10 minutes to make – yes, in the real world! Find out more HERE.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian) and to bump up the veggies too.

This Breakfast Hash Pie is super versatile and makes for a healthy breakfast (or even a meal). It’s a great balance of plant based carbohydrate and protein and one of my go-to’s when I’m after a nourishing, easy to prepare meal.

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4.92 from 12 votes

Breakfast Hash Pie

This Breakfast Hash Pie is super versatile and makes for a healthy breakfast (or even a meal). It’s a great balance of plant based carbohydrate and protein and one of my go-to’s when I’m after a nourishing, easy to prepare meal.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Breakfast, Main Course

Servings:

Author: Georgia Harding

Ingredients

3 potato/s (large) or sweet potatoes, peeled and grated
1 tbsp butter or olive oil -for greasing dish
1 red onion/s (small) finely diced
10 free-range or organic egg/s
½ tsp sea salt - or to taste
Ground black pepper -to taste
4 rasher/s bacon -short cut
30 g baby spinach -approx. (1 cup) or English spinach
125 g mature cheddar cheese (1 cup) grated

Instructions

Preheat your oven to 180ºC /350ºF (fan-forced).
Grate the potato and wring it in a clean cloth to remove the moisture.
Grease a baking dish (26 x 18cm approx.) with butter or olive oil and place the grated potato and red onion in it, tossing to roughly combine.
In a jug or blender beat the eggs and seasoning.
Pour over the potato onion mix to cover.
Place the bacon on top, followed by the baby spinach and cheese.
Bake in the oven for 30 minutes or until the egg is set.
Slice and serve.

Thermomix

Preheat your oven to 180ºC /350ºF.
Grease your baking dish.
Grate the cheese, 20 seconds, speed 6. Set aside.
Now roughly chop and then grate the potato, taking care not to over process it. 3 seconds, speed 8. Check the consistency and wring well (you can use the steamer basket for this).
Chop the onion, 3 seconds, speed 6.
Add the potato and onion to the baking dish and toss to mix.
Blend the eggs and seasoning 20 second, speed 4.
Assemble from point 5 in the regular method.

Serve

Serve with a leafy green salad and a nice tomato chutney.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store leftovers in an airtight container in the fridge. Can also be frozen.

Notes

Dairy-free

Replace the cheese with ¼ cup macadamia nuts ground up with ¼ cup nutritional yeast and a good pinch sea salt. Grease dish with olive oil.

Vegetarian

Simply omit the bacon. I like layering strips of red capsicum and a sprinkle of smoked paprika...it adds a lovely 'smokey' flavour.

Add more veggies

You can also add in florets of broccoli or grated carrot or zucchini (wring out the moisture) in with the egg/ potato layer.

Onion-free

Replace the onion with a small bulb of finely diced fennel.

Lunchbox slice

Leftovers are great in the lunchbox.

I'd love to hear how you enjoy this brekkie pie...post a comment and rate the recipe below.

Cumin Scrambled Eggs with Yoghurt, Green Olives and Flatbread

July 13, 2017 | 30 Minute Meals, Breakfast, Vegetarian

These Cumin Scrambled Eggs with Yoghurt, Green Olives and Flatbread is a breakfast that my hubby often makes on the weekend, at least the scrambled egg part. It’s become our new family favourite breakfast and is the next of my recipes to feature on JamieOliver.com – it’s my spin on Jamie’s Silky Masala Eggs.

I think the flavours of the cumin scrambled egg with the yoghurt (or labne), green olives and olive oil are a match made in heaven.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements. Also check-out the ‘mid-week’ version for a much quicker brekkie.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.

Cumin Scrambled eggs flat bread - My Cumin Scrambled Eggs, with Yoghurt, Green Olives and Flatbread is a delicious and nourishing breakfast or anytime meal. My whole family adore this recipe

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4.6 from 5 votes

Cumin Scrambled Eggs with Yoghurt, Green Olives and Flatbread

My Cumin Scrambled Eggs, with Yoghurt, Green Olives and Flatbread is a delicious and nourishing breakfast or anytime meal. My whole family adore this recipe

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Breakfast

Servings:

Ingredients

Spelt flatbread:

180 g wholemeal spelt flour (1½ cups)
1 tsp sea salt
1 tbsp olive oil -or melted butter/ghee
60 ml water (¼ cup)
1 tbsp olive oil -or melted butter or ghee to cook with

For the eggs:

8-10 free-range or organic egg/s (large)
60 ml milk (¼ cup) of your choice
1 tsp ground cumin
¼ tsp ground turmeric
½ tsp sea salt - or to taste
Ground black pepper -to taste
120 g labne (or natural yoghurt) (½ cup) or thickset full-fat natural or Greek yoghurt
8 Sicilian green olives
1 tbsp olive oil -extra virgin, to serve
1 lemon/s -cut into quarters, to serve (optional)

Instructions

Start with the flatbread. Combine spelt flour and salt in a large bowl. Add the olive oil and mix with your fingers until it’s crumbly (you can also do this in a food processor or Thermomix, 10 sec speed 5). Slowly add water and mix until the dough just comes together (TMX 10 seconds, speed 3). If the dough doesn't come together easily, mix in a little more water, teaspoon by teaspoon.
Turn out the dough onto a lightly floured surface and knead until the dough is smooth and no longer sticks to your fingers, about 2 minutes. (TMX flour symbol, 2 minutes). Cover with a damp cloth and let it rest for 15 and up to 30 minutes.
Whilst your flat breads are resting - in a large bowl or jug whisk the eggs, milk, cumin, turmeric, sea salt and black pepper until the eggs are frothy. Set aside.
Plate up your labne or yoghurt, making a little well in the middle of it to hold a little olive oil. Add the Sicilian green olives and some leafy greens (dressed with olive oil, sea salt and pepper).
Divide the dough into 8 balls. Lightly flour a rolling pin and a clean work surface. Flatten and roll it out, picking it up and rotating it to make sure it isn't sticking, until quite thin and about 15cm in diameter. Repeat with the remaining dough, placing them on baking sheets so they don't touch.
Heat a large cast-iron skillet over medium-high heat and rub with a little butter or oil to coat the cooking surface. Add the flat bread and cook for about 30 seconds to 1 minute each side until slightly puffed. Wrap them in a clean tea-towel to keep warm. Repeat with the remaining breads, stacking and covering them as you go to keep them warm and pliable.
Once the flat bread is cooked, heat a little more oil or butter in the pan and pour in your eggs, folding the mixture over with a wooden spoon. Remove as soon a the egg is just set, taking care not to over cook.
Add the scrambled eggs and flat bread to the plates and serve immediately.
I love to serve with wedges of lemon.

Notes

Dairy-free

Sub the yogurt for coconut yoghurt,omit the milk in the scramble and choose olive oil to cook in/ for the flat bread.

Gluten-free

Sub the spelt for a good quality gluten-free ‘bread’ flour.

Mid-week 'fast' version

We often have this for breakfast mid week and obviously don't have the time to make the flat bread. So we just do the scramble with a dollop of yoghurt on top, drizzle of oil, handful of salad greens and toast. Not as pretty, but tastes as good and it's really quick to make too. We also love kim chi with this.

I can't wait to hear what you think. Post a comment below or rate this recipe.

Mexican Tortilla Cups

June 7, 2017 | Breakfast, Freezable Meals, Make-ahead Meals, Vegetarian

This week I have for you one of my favourite recipes to feature on JamieOliver.com – my tasty, easy to prepare Mexican Tortilla Cups. This recipe is my twist on Jamie’s Mexican Omelette wrap and it’s a dish that certainly transcends meals – have it for breakfast, lunch or a fast, healthy dinner.

Do your best to find an additive-free tortilla, as many tend to be a haven for nasty additives, preservatives and vegetable oil. Look for tortillas made from just corn and sea salt.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

Mexican egg cups - These Mexican Tortilla Cups are my next recipe to feature on JamieOliver.com. They are a healthy simple and delicious breakfast, lunch or dinner.

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4.67 from 3 votes

Mexican Tortilla Cups

These Mexican Tortilla cups are a really tasty, nutritious start to the day and super simple to make. Have them for brekkie, lunch or dinner!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast, Main Course

Servings:

Ingredients

4 corn tortillas (additive-free)
400 g can black beans - drained and rinsed
¼ bunch/s fresh coriander leaves - finely chopped
1 tsp ground cumin
1 tsp smoked paprika
Chilli flakes (optional) to taste
Sea salt and freshly ground black pepper - to taste
8 free-range or organic egg/s
25 g Manchego cheese (¼ cup) grated (or cheddar cheese)

Salsa

3 roma tomatoe/s - seeds removed and finely diced
½ red onion/s - finely diced
2 tbsp fresh coriander leaves - finely chopped
1 tbsp lime juice
Sea salt and freshly ground black pepper

Instructions

Pre-heat your oven to 180℃/ 350℉ (fan-forced).
Grease 4 small pie dishes (or large ramekins).
Wrap the tortillas in foil and pop in the oven for 3-5 minutes (you just want to warm them to make them more pliable). Alternatively you could microwave them uncovered for 20 seconds.
In a bowl, roughly mash the black beans with the coriander, cumin, smoked paprika, optional chilli flakes, sea salt and black pepper.
Once the tortillas are warm and pliable, carefully push them into the pie tins.
Divide the bean mix between the tortillas and then crack two eggs into each.
Top with a little grated cheese and bake for 25 minutes or until they puff up in the middle.
Whilst they are baking make your salsa by combining all of the salsa ingredients together in a small bowl.
Serve hot out of the oven with the delicious salsa on top. Enjoy!

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen (the tortilla will crisp up only if re-heated)

Notes

Dairy-free

Omit the cheese or replace with nutritional yeast and crushed cashew nuts.

Onion-free

Replace the onion with a pinch of cumin and chilli powder.

Legume-free

Replace the black beans with quinoa or red rice.

Add guacamole

This is delicious with a blob of guacamole which packs even more of a nutritional punch (good fats, fibre, phytonutrients).

Spice it up

Serve with Jalepenos or Chipotle Tabasco sauce.

Don't have tortillas or need it to be corn-free?

You can use any kind of wrap to replace them.

For lunch or dinner

I serve it with a salad of baby spinach leaves, shredded red cabbage, sliced red capsicum and spring onion. Dress with extra virgin olive oil, lime juice (ratio of 2:1), sea salt and pepper.

I'd love to hear how you liked this Mexican inspired recipe, post your comment below?

Garlic Mushroom Omelette Wrap

May 17, 2016 | 30 Minute Meals, Breakfast, Budget Friendly

This simple, delicious recipe is SUPER special. You see it’s the first of ten recipes I’ll be sharing with JamieOliver.com for Jamie’s Food Revolution campaign starting this Friday 20th May 2016.

A few months back I was one of ten lucky people, chosen worldwide to put my spin on ten of Jamie’s recipes that will save your life. The first is a Cheese Omelette and this is my spin… a Garlic Mushroom Omelette Wrap. It is a delicious, nutrient dense ‘anytime meal’ that my whole family adores and I hope you love it too!

Health benefits

Mushrooms are a wonderful source of antioxidants, vitamin D and a powerful immune boosting food. The garlic offers more immune support as does the protein from the cheese and egg. This is one healthy combo!

This recipe serves 1 person, so multiply the ingredients to feed as many as you need.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Print Recipe

4.75 from 4 votes

Garlic Mushroom Omelette Wrap

My Garlic Mushroom Omelette Wrap is a delicious, nutrient dense dish that my whole family adores. It's great for brekkie or for a fast lunch or dinner.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast, Main Course

Servings:

Ingredients

20 g butter, ghee or olive oil
150 g mushrooms -any combination, I like Swiss Brown, shiitake and oyster, sliced or torn
1 clove/s garlic -finely chopped
½ tsp fresh thyme leaves
½ tsp sherry vinegar -can substitute red wine vinegar with a pinch of sweetener dissolved into it
10 g baby spinach (approx. 1 handful/s)
2 free-range or organic egg/s
10 g cheddar cheese

Instructions

Heat a large non-stick or cast iron pan over a medium-high heat and add the butter, ghee or olive oil.
Once it has melted add the garlic, mushrooms, thyme and a good pinch of sea salt and black pepper. Stir well so that the mushrooms are coated in the butter.
Cook for 3-4 minutes stirring occasionally, until the mushrooms soften and brown.
Add the vinegar and spinach and stir for 30 seconds to just wilt the spinach. Set aside.
Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
Add a little more butter to the hot pan, then carefully pour in the eggs.
Tilt the pan so that the egg thinly coats the base of the pan.
Grate the cheese onto a board and sprinkle over the egg.
Now add the mushrooms to the centre of the omelette wrap and fold in the edges to form a parcel.

Notes

Dairy-free

Just leave out the cheese. You can also swap the cheddar with goat or cows feta or any other cheese you like really.

Gluten-free

Ensure the vinegar you use is gluten-free.

Tips

You can wrap this in foil for a meal on the go. To make a thicker, more sturdy wrap, double the eggs.

Kids in the Kitchen
Encouraging kids to cook is so important! Loads of kids love following my kids on Youtube. Here’s a video recipe of my Mushroom Omelette wrap.

Baked Berry Custard

September 3, 2015 | Baked Sweets, Breakfast

Always keen for a shortcut, I love creating meals that you can quickly assemble then throw in the oven, set the timer and forget. Like most mums I juggle a million of things so I really don’t have the time or patience to stand over the stove stirring or working my way through loads of steps and stages.

I’ve had a few custard mishaps in my day – where I’ve turned away from the stove top, only to ruin a batch. So a baked custard is my answer and to be honest, my whole family actually prefer the consistency of it too.

This baked custard is one of those dishes that makes a great healthy breakfast, snack or even dessert (see serving suggestions below). I really hope your family loves this also.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Print Recipe

4.75 from 8 votes

Baked Berry Custard

This Baked Berry Custard recipe is a simple, nutritious breakfast or sweeten it up a little more and turn it into a decadent dessert.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Breakfast, Dessert

Servings:

Ingredients

4 free-range or organic egg/s
3 tbsp rice malt syrup or maple syrup (I find this enough, but you can add up to a ¼ cup for a sweeter custard)
250 g full-fat natural yoghurt (1 cup)
½ tsp vanilla -powder, extract or essence
1 lemon/s -zest finely grated
20 fresh blueberries (raspberries or pieces of strawberry)

Instructions

Preheat your oven to 200℃/395℉ (fan-forced).
In a food processor or blender, mix the eggs, sweetener, yoghurt, vanilla and lemon zest for 30 seconds (until well combined and frothy - like a smoothie). TMX 30sec, speed 4.
Grease the ramekins with a little butter or coconut oil.
Divide the mixture between the four ramekins and place in a water bath. I use a large ovenproof stainless steel fry pan (with a lid), filled to about ¾ of the way up the sides of the ramekins.
Arrange the fruit between the ramekins.
Cover with the lid and bake for about 30 minutes or until set in the middle. A good indicator is that the middle rises a little.

Serving suggestions

Obviously, as is is just fine
At breakfast, I often serve with a little of my toasted muesli on top
Nice with stewed or fresh fruit
Lovely with toasted coconut or nuts for dessert
Melted raw chocolate or shavings would make this much more decadent

Store

Covered in the fridge.

Notes

Dairy-free

Replace the yoghurt with coconut milk (I used the Ayam brand)

Low-fructose

Choose the rice malt syrup as your sweetener

Timesaving Tip

No need to wash the pan you use for the water bath (it's only boiled the water) - simple dry and store. You can also make these on the stove top, in a steam basket or steam oven - just make sure the water doesn't bubble up over the edge of the ramekins.

I'd love to hear how you enjoyed this -post a comment or rate this recipe.

Poached Eggs in Bone Broth

July 30, 2014 | 30 Minute Meals, Breakfast

Unless you are new to Well Nourished, you would have heard me bang on about breakfast and my new ebook over the past week. It’s a meal time that I clearly feel pretty passionate about.

However, to tell you the truth, I’m actually not all to fussed over eating breakfast myself. Ask my mum; as a teenager, we used to argue over my poor appetite at breakfast all the time. But as I’ve grown older and wiser, I’ve come to put two and two together and I have to admit she was right! I notice a huge difference in my energy levels, productivity and weight management when I make an effort to eat a good quality breakfast.

I believe this is one of the reasons why many people feel so much better on many of the better quality, whole food oriented ‘diets’ out there. When people following the diet are made to drop their usual processed breakfast and eat real food, they always feel SO much better, regardless of the other dietary changes they’ve made.

It has been the greatest windfall of the food processing industry to have us all programmed to believe that breakfast has to be cereal, toast or more recently a boxed breakfast drink. None of these foods are foods at all. They are heavily processed, nutritionally void, pseudo-foods that are damaging to your health (including the health food varieties too).

Which brings me to this weeks recipe. Although this is not a recipe in my new ebook Rise and Shine – A Well Nourished Breakfast, I have suggested this type of breakfast in the section about bone broth. This is my families absolute all time favourite breakfast at the moment. My kids aren’t too keen on kale at all, but for some reason, when I serve it like this I don’t hear one moan. Go figure!

This breakfast just feels SO right – instantly nourishing and healing. I hope you enjoy it too!

Health Benefits

The bone broth I’ve raved and raved about here. The stuff is as close to a cure-all as you will get. The garlic is a wonderful detoxifier and vitamin rich food. The kale is another nutrient dense food with a host of healing phytochemicals (plant-based nutrients), especially when cooked. The eggs are protein-rich nutrient bombs.

Bonus points – doubles as a fantastic lunch or dinner.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Print Recipe

5 from 1 vote

Poached Eggs in Bone Broth

This dish just feels like a big hug for the body - nourishing and soothing. One of my families favourite, easy to make meals (breakfast, lunch or dinner)

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast, Main Course

Servings:

Ingredients

250 ml chicken stock or bone broth (1 cup)
1 clove/s garlic -peeled and sliced
3 stem/s kale -(approx.) washed and shredded
80 g mushrooms -my preference is shitake (very immune boosting), oyster or Swiss brown mushrooms (approx. 6)
2 free-range or organic egg/s

Instructions

Place the garlic and broth in a small pan.
Heat until just simmering, add the mushrooms and cook for a minute.
To poach the eggs you can do one of two things:
Poach them in a separate pot as you would normally (I use this method when cooking for the family)
Push the mushrooms to the sides of the pan and crack your egg into the middle of the pan. I spoon the broth over the yolk as it simmers (this works best for a single serve).
Add the kale just prior to serving to wilt it quickly.
Season with sea salt and ground pepper and serve immediately.
I love this served with sauerkraut or Kim chi (for more digestive support).

Serve

With a slice of sourdough or grain free bread like my Breakfast Bread (pictured here).

Notes

Egg-free and vegetarian

I would add sliced organic tofu or tempeh for protein. Use vegetable broth instead of chicken.

More or different veggies

Go ahead, the limit is your imagination.

Anti-inflammatory boost

Add finely grated ginger and turmeric root early in the cooking process.

Garlic-free

Replace the garlic with finely grated ginger (a 2cm piece approx.)

Add noodles

I often add red rice noodles (or your preferred noodle).

I know you are going to love this flavour combination. As always I love to receive your feedback, post a comment below. Have you ever poached eggs in the broth?

Quinoa Patties

November 20, 2013 | Budget Friendly, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Savoury Snacks, Vegetarian

This vegetarian Quinoa Patties recipe is very versatile and can be used to build a tasty meal. They are perfect for the lunch box and delicious both hot and cold.

Health benefits

Quinoa is a superfood I just love. It has a very impressive nutrient profile and is very versatile and easy to cook with. For more about why I just love Quinoa, as well as ways to use it, click here. The eggs combined with the quinoa make this a wonderful, protein-rich vegetarian meal.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Print Recipe

4.86 from 7 votes

Quinoa Patties

These quinoa patties are delicious hot or cold, as a side dish or as the main event. They are just so versatile, nourishing and delicious.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Main Course

Servings:

Ingredients

180 g quinoa (1 cup) washed very well
45 g parmesan cheese (½ cup) grated
2 clove/s garlic -peeled and crushed
1 bunch/s spring onion/s -white part finely diced
30 g leafy greens -like kale, spinach, basil or another herb (1 cup approx.)
60 g fresh breadcrumbs (1 cup) or gluten-free breadcrumbs
4 free-range or organic egg/s
Sea salt and freshly ground black pepper - to taste

Instructions

After washing your quinoa very well in a fine sieve to remove the bitter saponins, cook your quinoa (instructions here). If you have time to soak the quinoa in water with a splash of apple cider vinegar (for up to 12 hours) this will improve its digestibility.
Once cooked set aside to cool.
In a food processor or powerful blender, grate your cheese and chop your garlic and spring onion. Set aside in a large mixing bowl.
Now process your bread (works well from frozen) to a crumb. Add to the cheese mix.
Without rinsing your bowl, process you eggs and greens until the greens are a chopped up as necessary. I like them a little in tact, but for veggie phobic kids, you may like to process them to a liquid.
Now mix all the ingredients together until well combined and season well.
In a large frypan, add a good couple of tablespoons of coconut oil or butter (or a mix of both).
Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil. This recipe should make approx. 15-16 patties.
Press down a little with the back of a spatula.
Cook until the edges start to brown. Carefully turn and brown the other side.
Eat immediately or allow to cool and store in the fridge.

Thermomix method

Soak the quinoa overnight, drain and rinse. If no time to soak, rinse several times, rubbing it so the bitter saponins are washed away. Cook in the basket with 700ml of water, Varoma temp, speed 4, 12minutes if soaked, 15minutes if just rinsed or until the little white tail on the seed appears.
Set aside to cool and dry your TMX bowl.
Process you cheese, garlic, and onion, 10 seconds, speed 4. Set aside.
Make your breadcrumbs by processing frozen bread (broken into pieces), 10 seconds, speed 6. Set aside.
Chop the leafy greens, 5 sec, speed 4. Add the eggs and process 5 seconds speed 4.
Add back the cooked quinoa, breadcrumbs and cheese/onion mix. Season and mix on reverse, 10 seconds, speed 3 (you may need to scrape the sides).
In a large frypan, add a couple of tablespoons of coconut oil or butter (or a mix of both).
Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
Press down a little with the back of a spatula.
Cook until the edges start to brown. Carefully turn and brown the other side.
Eat immediately or allow to cool and store in the fridge.

Serve

With avocado salsa (pictured) or guacamole
With pesto or hummus
With salad
With grilled meat or fish and salad for a larger meal

Make-ahead

They can be eaten cold or re-heated in the oven or a sandwich press.

Store

Store in an airtight container in the fridge.
Can also be frozen.
My kids love these in their school lunchbox.

Notes

Gluten-free

Use gluten free bread or rolled quinoa.

Dairy-free

Just omit the cheese (you can add in ¼ cup nutritional yeast for more flavour).

No greens

You can substitute the greens with grated carrot or sweet potato.

Love to hear your thoughts on these delicious patties. You can comment or rate this recipe below.

Eggs, Feta, Lemon Oil

May 10, 2013 | 30 Minute Meals, Breakfast, Budget Friendly

I was planning to start posting next week, but with Mothers Day approaching I can’t help but share my favourite breakfast with all you wonderful, inspirational mums out there. I am in awe of you all, and I hope you are celebrated as you so deserve this Sunday.

Also a very happy Happy Mothers Day to my own mumma. I wish I could make this for you today!

This nourishing breakfast is a simple, healthy, sensational way to serve eggs. I’m sure the kids and your other half will have no trouble whipping it up. If you are over poached or boiled eggs, then this is for you. Also, if you are not confident poaching eggs then give this a try, it’s so easy.

Personally, I think it doesn’t get any better than these Eggs, Feta, Lemon Oil. My kids love dunking soldiers into the runny yolks (actually, so do I)! I hope you love this eggy delight.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re after more breakfast inspiration you can’t go past my ebook ‘Rise and Shine – A Well Nourished Breakfast’ – 25 delicious, easy and versatile recipes that each take 5-10 minutes to make – yes, in the real world! Find out more HERE.

Eggs feta lemon oil - This Eggs, feta, lemon oil recipe is one you will come back to. It is so simple to make and tastier than plain poached eggs

Print Recipe

5 from 2 votes

Eggs, lemon, feta

A delicious and easy to make breakfast - these Eggs, feta, lemon oil are really tasty alternative to poached eggs.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast

Servings:

Ingredients

Ingredients per serve-

2 free-range or organic egg/s
1 tbsp feta cheese
1 tsp lemon-infused olive oil -I like Cobram Estate lemon infused EVO at supermarkets everywhere
Sea salt and freshly ground black pepper -to taste

Serve

Toast (to serve) optional

Instructions

Grease a small ceramic or glass bowl (I use a ramekin) with a drizzle of lemon oil, then carefully crack the eggs side by side into it. Top with the crumbled feta and a little seasoning.
Put a few centimetres of water in a large deep fry pan (or pot). Place the bowls or ramekins into the water bath. You want the water level about half way up the ramekin (no higher).
Put the lid on the pan and place over a high heat to bring the water to the boil. Once the water starts to boil, steam for around 4-5 minutes, or until the eggs are cooked to your liking. They will rattle around a little as they boil. Please keep checking the eggs, especially if you like them a little runny. The cooking time can vary by a minute or two depending upon the size of the eggs and whether they are at room temperature or not.
If you have a steam oven, you can simply place them on a tray and steam them in the oven.
Remove from the water bath (with a tea towel – you may need to spell this out to your fella if he’s new to the kitchen). Drizzle with the lemon olive oil and serve immediately with a piece of crusty sourdough.

Ideas for sides

Try one or more of these healthy sides for extra nourishment:
Leaves, simply dressed with lemon olive oil and seasoned. I love a little salad with breakfast.
Mushrooms, sliced and cooked in a pot over a moderate heat with a clove of crushed garlic, salt and pepper, a few sprigs of fresh thyme leaves (or a tablespoon of dried) and about 20gram of butter or ghee.
Sautéed kale or spinach leaves over a low heat, with a clove of crushed garlic and a tablespoon of coconut oil or butter. Season and serve.
Sliced avocado with a squeeze of lemon juice and well seasoned.
Tomatoes and basil, all chopped up and mixed with a good splash of olive oil, a little drizzle of red wine vinegar and seasoned well.
Tomatoes, halved, seasoned and sprinkled with dried oregano then grilled in the frying pan or baked under the grill until brown on top. A slice of cheese on top is also lovely.
Crispy free range bacon.

Notes

Dairy-free

Forget the feta or use a vegan cheese. You can top with toasted seeds instead if you like too.

Gluten-free

Serve with gluten free bread or toast.

Grain-free

Forget the toast and add a side or two.

Don’t have lemon oil

Mix a little lemon zest into extra virgin olive oil and drizzle away.

Don’t have feta

Don’t worry, just leave it off. It’s still good.

This is also great for brunch, lunch or a super fast dinner! I'd love to receive your feedback! Post a comment and let me know what you think of this recipe.