Healthy breakfast ideas from Rachel’s Organic for those looking to curb their Christmas cravings (along with some weekend treats too!) www.rachelsorganic.co.uk
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APPLE & RAISIN OATBRAN PORRIDGE
Ingredients 1 pint Rachel’s Organic milk 4 tbsp oatbran 1/2 pint apple Juice 1 handful raisins 1 apple Ground cinnamon or mixed spice
Preparation time: 10 minutes Serves: 2
Method 1.Grate the apple into a bowl and set aside just before you make the porridge. 2. Put the oatbran in a small saucepan with 1/2 pint of milk and the apple juice, cook over a high heat, stirring continuously. 3. As the porridge starts to thicken add the raisins. 4. When the porridge has thickened, remove from the heat and stir in the grated apple. Pour the porridge into bowls and serve with the rest of the milk and a sprinkling of cinnamon or mixed spice.
NUTRIBULLET RASPBERRY BREAKFAST SMOOTHIE
Ingredients 1 Cup Spinach ½ Banana ½ Cup Raspberries 20 Almonds ½ Cup Rachel’s Greek Style Natural Yogurt ½ Cup Coconut Water 1 ½ Cups Almond Milk
Preparation time: 5 minutes Serves: 1
Method 1. Add the spinach, banana, raspberries, Rachel’s Greek Style Natural yogurt and almonds to the Nutribullet 2. Pour in the almond milk and coconut milk until it reaches the ‘fill’ line 3. Blend together until completely smooth 4. Serve immediately and enjoy
SCRAMBLED EGGS WITH SMOKED SALMON BAGELS
Ingredients: Knob of butter, extra for spreading on the bagels 4 eggs 3 tbsp milk 3 tbsp Rachel’s Greek Style natural low fat yogurt 120g smoked salmon Salt & pepper 2 bagels Chopped chives (optional)
Preparation time: 5 mins Cooking time: 10 mins Serves: 2
Method: 1.Lightly whisk the eggs with the milk and the yogurt. In a shallow frying pan heat the butter until melted but don’t allow it to burn. 2.Pour in the egg and yogurt mixture and let it sit without stirring for ten seconds. Using a spatula or wooden spoon, lift and fold the eggs. Continue to repeat this until the eggs are set and then season. 3.Serve immediately with smoked salmon on toasted bagels with butter.
RHUBARB BREAKFAST BARS
Ingredients 200g muesli (we like Dorset Cereals Berries & Cherries) 50g Rice Krispies 100g porridge oats 100g Rachel’s unsalted butter 100g golden syrup 300g Rachel’s Fat Free Rhubarb yogurt 2 tbsp plain flour, sifted 1 egg, beaten 200g Icing sugar
Method 1. Pre-heat the oven 178°C/350°F/Gas Mark 4. Prepare and grease a square cake tin 20 x 30cm (8” x 12”). 2. Weigh in to a large bowl the muesli, rice krispies and oats. 3. Combine 200g of the yogurt with the flour and egg in a small bowl, whisk well so there are no lumps. 4. Melt the butter with the syrup in a small pan, stir. Add the melted butter and syrup to the cereals, mix well. 5. Pour half the cereal mixture into the tin about 2cm thick and press down well. Pour over the yogurt and egg and spread over evenly. Finish by topping it with the rest of the cereal mixture. Press down once more. 6. Bake until lightly golden around the edges but still slightly soft. 7. Allow to cool in the tin then remove and cut into bars. 8. To decorate take the remaining 100g yogurt and mix with the icing sugar until a smooth paste is formed. 9. Drizzle the icing over the bars and leave to set.
Preparation time: 20 minutes Cooking time: 20 minutes Serves: 12
SUNNY BREAKFAST SKILLET
Serve up a delicious weekend brunch all in one pan
Ingredients: 500g diced potatoes (we used parmentier potatoes) 1 tbsp olive oil 5 rashers streaky bacon 5 pork chipolata sausages 8 cherry tomatoes, halved Half ciabatta loaf, cubed 4 large eggs, lightly beaten 100g Rachel’s Greek Style natural yogurt Salt & pepper to taste
Serves: 4 Cooking & preparation time: 20 minutes
Method: 1.Pre-heat grill on high setting 2.Begin by cooking the parmentier potatoes using the packet instructions 3.Heat a little olive oil in a cast iron or non stick frying pan. Add the bacon and sausages and stir often over a high heat until cooked and brown, this could take up to 10 minutes 4.Add the cooked potatoes, cherry tomatoes and ciabatta loaf cubes 5.Mix together the eggs and yogurt, season with salt and pepper 6.Pour the egg mixture into the pan and continue over high heat until the pan is sizzling and bubbling 7.Transfer the pan to the grill and cook until golden brown and the egg has set 8.Serve immediately with hot buttered toast
