Recipes

Poached Cinnamon Plums

This makes a delicious autumn dessert or brekkie option – with a big dollop of greek yoghurt!

Before we sold my late Nannie’s Bungalow we harvested the last of her Damsons and so I decided to put them to good use and stew them up into a tasty pud! I used half at the time and the other half I froze to make another batch later and this works perfectly with either option.

You will need:

Plums – as many as you want!

Sugar to taste

Cinnamon to taste

If you have a glut of plums when you may prefer to freeze some for later use. Cut them in halves, remove the stone and lay on a baking tray and pop in the freezer for a couple of hours. Once they’ve firmed up you can transfer to a ziplock bag or Tupperware and store in the freezer until needed!

If using fresh then cut into halves (or quarters if you prefer), remove the stones (these can also be removed after cooking if the plums are a little on the hard size). Place in a wide pan (I used a frying pan).

Add a little water to stop them burning (couple of tbsps) and a little sugar initially – especially if using damsons (you can add more later if necessary).

Using a very low heat allow the plums to start to soften. Then add cinnamon – start with a small amount and then add more to taste later.

Then pop a lid on and allow to gentlY cook through. Keep an eye on them as they will go soft and mushy very quickly.

Allow to cook gently, checking regularly until at the desired softness (this may only take mins) and then remove the lid. Taste and add more sugar and cinnamon if you feel you need it. Then allow it to cool down a little further – you can decide how you want it. The liquid will form a slightly sticky syrup and the plums will continue to break down – so keep gently cooking until your desired consistency. As it cools the syrup will thicken a little.

Transfer to a bowl or Tupperware and store in the fridge. Or you can freeze it too. It makes a perfect base for a crumble, or is delicious served with Greek yoghurt!

Enjoy 🙂 xx

Recipes

Bunny butt pancakes!

I couldn’t resist a bit of Easter fun!

These are just my normal banana pancake recipe with some added decorations! Use whatever you like – I used blueberries, raspberries and Greek yoghurt – but any fruit, yoghurt or even melted chocolate would do! The pancake recipe is here : Quick Healthy Banana Pancakes

Happy Easter!

Xx

Recipes

Quick Healthy Banana Pancakes

Another one of my faves! These work great as a breakfast, or light lunch or afternoon snack! They’re quick and easy to make and taste amazing! If you want something more substantial you can add some protein powder in to the mix but I tend not to bother. This makes two small pancakes, enough for one person, and comes in at approx 200 calories, plus the fruit.

You will need:

1 banana

1 egg

2 tbsp flour (any flour you like)

Cinnamon (optional)

Fruit of your choice

Mash the banana with a fork in bowl, add the egg and mix well.

The mixture will vary in consistency depending on your banana size and ripeness, and egg size – it really doesn’t matter though. Add the flour and cinnamon and mix well.

The batter will be lumpy – that’s fine too! Heat a little oil in a pan and then add the batter. Leave to cook on one side, then flip.

Serve with fruit (if you need it you can also add some maple syrup or other liquid sweetener but I find the fruit is sweet enough)

Enjoy 🙂

xx

Recipes

You say Frittata, I say….

You can’t beat a good frittata! So easy to make and so good for you! You can throw in whatever vegetables you have in the fridge and if you make a large one you can keep it in the fridge for up to a week and take for lunches etc.

frittata 2

You will need:
50g Leek
60g Broccoli
50g Frozen peas
110g Cherry tomatoes
6 eggs
55g Feta
1 tsp mixed Herbs

Grease a roasting dish (approx 25cm x 25cm) with a little olive oil and preheat the oven to 200 C.
Slice the leeks and cut the broccoli into small florets. Heat a tbsp olive oil in a frying pan, add the herbs and then the leeks, broccoli and peas. Cook until softened (a few minutes). Chop the tomatoes in to halves and add to the pan and cook for a further 2 – 3 minutes.

frittata 1

Put the cooked vegetables in to the roasting dish in one layer. Beat the 6 eggs together and pour over the top. Chop the feta into small cubes and sprinkle over the egg mixture. Place in the oven for 20 minutes.

frittata 3

Remove and allow to cool a little, then slice and serve. Can be eaten hot or cold.

frittata 4

Enjoy 🙂

xxx

 

(This recipe was originally published on pureformfitnesskitchen.com)

Recipes

Overnight Oats / Bircher Muesli with Cocoa, Apple and Berries

This is a great option to make for brekkie’s on the go, or even lunches. It keeps in the fridge for days so you can make a batch for the week. The greek yoghurt adds protein which helps to keep you fuller for longer. This comes in at around 274 cals for a portion.

(This makes one portion)

You will need:

40g oats

100g 0% Greek yoghurt (I used Total)

50 ml Vanilla alpro yoghurt (you can switch this for any ‘runny’ yoghurt you like or a little milk)

Half an apple

Raspberries and blueberries (small handful)

2-3 tsp cocoa powder (adjust to taste)

Start by popping the yoghurts in a bowl (or whatever you want – jar/tupperware etc) with the cocoa powder and mix well. Add the oats and mix well. Grate the apple into the oat mixture and mix. If at this point it is very thick add a tiny bit of water (or milk if you prefer). Pop the berries on top.

Place in the fridge until you’re ready to eat. If you used normal porridge oats you can actually eat it almost immediately. If you used the larger rolled oats it will need at least a few oats (or overnight).

Enjoy! 🙂

Xx