So last month I said that I was going to start a more alkaline enriched diet. As I’ve been making my meals, I have experimented with different combinations of alkaline foods.
The meal that I have found to be the most difficult to make is breakfast. A lot of people struggle with finding a breakfast that is healthy, not boring and that tastes good too!
Below are two simple breakfast ideas that are not just your average porridge or weetabix.
Green Pepper and Spinach Omelette (for 2) – (V)
An omelette is a great way of getting essential protein into your body and by adding green vegetables you are also getting one or more of your 5-a-day and essential vitamins and minerals. Eat this with a toasted wholemeal pitta for your slow releasing carb fix and a dollop of houmous for some extra zing! Don’t forget to drink a large glass of water with your meal so you stay hydrated. This is a vegetarian meal that can also be eaten for lunch.
- 1 green pepper or 1 cup of frozen mixed peppers
- 1 cup of fresh spinach
- 3 or 4 eggs (depending on how big you want the omelette)
- Semi-skimmed milk (150ml for 3 eggs or 200ml for 4 eggs)
- 2 wholemeal pitta bread
- 2 desert spoons of houmous
- Dash of salt and black pepper
- Dash of extra virgin olive oil
- 1 medium to large frying pan
- 1 0.5L jug
- Pre heat the grill to 200ºC
- Chop the pepper into medium size chunks or to a size you prefer
- Heat the olive oil in a frying pan on medium heat
- Add the chopped up peppers to the pan and saute for 1 minute, then add the spinach and mix until the spinach has wilted
- Crack the eggs into the jug and add the milk and salt and pepper – whisk together
- Make sure the pepper-spinach mixture is evenly distributed in the pan and then pour the egg mixture into the pan. After 1 minute turn the heat down on the pan so that the omelette doesn’t burn
- When the omelette has mostly cooked through, put the pan under the grill so that the egg cooks on the top and browns slightly
- Cut the pitta bread in half and pop in the toaster
- Plate up the omelette and the pitta bread, dollop 1 desert spoon of houmous to each plate and enjoy!
Super Duper Morning Yogurt Pot
A fun way to kick-start your day, it’s more than just a yogurt and it’s mightier than a smoothie! This breakfast is easy for people who are short of time in the mornings or for commuters to grab and go. If you’re a really early starter, you can prepare the smoothie the night before and keep in the fridge over night.
- 1/2 cup of frozen summer berries
- 1/2 mango
- 1/2 cup of spinach
- 1 banana
- 30g of rolled oats
- 1/4 cup of almonds
- 1 tbsp of chia seeds
- 500ml of water
- Natural yogurt
- Blender (Nutribullet or a similar alternative)
- Sistema To Go Mug (Method 1 – for holding your Super Duper Morning Yogurt Pot. Although, I bought an unbranded one from Poundland)
- Large straw
- Add the summer berries, mango, spinach, banana, oats, almonds, chia seeds and water to your blender and blend until smooth
- Put the yogurt and the mulberries into your ‘to go’ mug and pour the smoothie that you just made over the top of the yogurt-mulberry mixture
- Stick you large straw into the mug, mix everything together and drink up!
- Add the summer berries, mango, spinach, banana, almonds, chia seeds, natural yogurt, mulberries and water to your blender and blend until smooth
- If you have a Nutribullet blender or a similar alternative, use the drink lid to take your Super Duper Morning Yogurt Smoothie out and about. Or just drink it before you leave for work and feel re-energised until lunchtime!
If you do try out these recipes, feel free to let me know how it goes!