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weetabix and natural yoghurt

29/11/2015 |

Weetabix and natural yoghurt 

I figured that after sprinkling my porridge in a layer of sugar and drizzling it with golden syrup, it could no longer be considered healthy, and frankly, I was becoming bored of it. Not to mention the stress with getting the constituency 'just right'.

 

So instead, after countless mornings missing the bus to Sixth Form because my breakfast wasn’t quite up to standard , I opted to try Weetabix with a dollop of natural yoghurt, and boy, was I onto a winner.

 

This combination tastes like dessert, but for breakfast. Did I mention DESSERT? Where could one possibly go wrong?

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The answer is, you can’t. For a mere 245 calories per serving and just 2-3 minutes prep time, this delight is truly fit for all.

Ingredients

  •  150g Natural Yoghurt, (I like Yeo-Valley or Alpro plain soya)

  •  1 tsp Runny Honey

  •  ¼ cup blueberries

  •  ¼ cup raspberries

  •  1 weetabix.

 N.B:

  •  Any fruit will do, I like to mix and match a bit!

  • To keep costs down during the winter months, opt for frozen fruit, and microwave for 30 seconds for a juicy, oozy texture.

 Method

There really isn’t anything more to it than pop it in a bowl and enjoy, but just to clarify…

  1. Add 150g yoghurt to your bowl

  2. Add Weetabix, and combine with yoghurt

  3. Add fruits of choice

  4. Devour

Egg 'n solidiers

15/11/2015 |

Soft boiled egg with asparagus solidiers

For this recipe, credit is due to BBC Goodfood chef Mary Cadogan, who originally brought this recipe to light.

 

But back in the summer months, when I was cramming my brain with endless philosophy facts in the run up to my A Level exam, I decided to try it out for myself, in hope that the vitamins in the eggs would give me superhuman brain powers to pass my exam. Did it work? I’d say so, I passed with two marks off an A!

 

Anyway, for just 200 calories and with 12g protein this has now become a weekly pre-gym breakfast of mine, and over time, I have adapted it to suit my own appetite and agenda.

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I now choose to have broccoli and asparagus soldiers, an unusual combination I know, nevertheless just as palatable. I also leave out the breadcrumbs and seasonings, just because chilli is a little hot on the mouth at the crack of dawn, and I prefer my bread whole as opposed to crumbled. But whatever takes your fancy.

Ingredients

  • 1 egg

  • 6-8 asparagus spears, chopped in halves

  • 30g broccoli florets

  • 1tbsp olive oil

  • 50g wholemeal breadcrumbs

  • ½ slice wholemeal bread

Method

  1. Heat the oil in a pan. Add the breadcrumbs, frying until crisp and golden in colour

  2. Season with a touch of paprika. Leave to cool

  3. Cook the broccoli, asparagus and egg in a saucepan of boiling water for 4 minutes.

  4. Drain the vegetables, and assemble onto a serving plate,

  5. Break the shell of the egg, and season with salt and pepper to taste.

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