Category: Breakfast

These egg muffins have been on my radar for a while but I have never gotten around to make up my own.. until now that is! Almost too easy to make,, you can use your favourite veggies and add chicken/ham/cheese etc. if that takes your fancy 🙂

What you need:  (Makes 7)

6 eggs

30g Mozzarella Cheese

4 Spring onions

4 Mushrooms

4 Cherry Tomatoes

2 slices Cooked Ham

Large Handful of Fresh Spinach

1/2 cup Milk

What to do:

Roughly chop the Mushrooms/Tomatoes and Spring onions and place in the Nutribullet

Add the Mozzarella, Spinach leaves and Ham and blitz for approx. 1 minute or until mixture is blended together

 

Crack the eggs into a separate bowl and whisk together

Add the milk to the bowl with the whisked eggs

Take the blended veggies and ham and pour into the egg mixture

Line a muffin tin with cases and fill each one with 2-3 tbsp. of egg mixture

Bake for 15-20 minutes at 160 degrees or until browned

Remove from oven, allow to cool and store in a the fridge

The muffins can be eaten warm or cold- I made them so I have a convenient breakkie when I am on the early shift in work. Looking forward to playing around with this recipe and making different variations 🙂

Let me know what you think?? If you’ve made these before post them to our Facebook page-

I would love to see them!

Thanks for reading,

Michelle x

This recipe is so versatile – you can mix it up to suit your own taste buds. I sometimes make it with Cleantella instead of Peanut Butter- instant Chocolate Granola!! Nom Nom!!

Crunchy Granola

What you need:

3/4 cup mixed seeds – I used sunflower seeds and pumpkin

1 1/2 cups Oats

1/4 cup Flaxseed mix

1/2 cup dried fruit- I used cranberries

1/2 cup desiccated coconut

3 tsp. Natural Peanut Butter

1/4 cup Cacao Powder

1/3 cup natural honey

1 cup of mixed nuts – I used a walnuts/almonds

What to do:

Preheat oven to 200 degrees

Mix all of the ingredients into a bowl making sure the peanut butter and honey is spread throughout mixture

Spread mixture evenly onto a lined baking tray

Bake for 30 minutes at 150 degrees watching loosely and turning to prevent burning

Remove from oven and store in air tight jar to keep fresh

 

You really can’t go wrong with this one- I like it in some greek yogurt or in a drop of milk. To be honest I’ve had it dry as well and It’d really good!

I’d love to see your versions- feel free to post them to the Facebook page or to my Instagram

Thanks for reading,

Michelle x

This beautiful creation caused a stir last weekend. The Crepe- not something I would have often, either at home or out and about. For some strange reason I remembered what they were and said I’m going to make me some crepes 😀

Such a simple recipe for the crepe and the filling can vary depending on meal. This one I have had for a weekend breakkie/brunch!

What you need:

1 egg

1/4 cup oats

150g chicken breast

1/2 red onion

20g feta cheese

6 button mushrooms

1 tsp. real butter

 

What to do:

Using a nutri-bullet/food processor, pour the oats in and then crack the egg in on top

Blitz on full for about 40 seconds or until smooth

Chop the chicken up into chunks, if not in pieces to begin

Dice the onion and the mushroom

Heat some butter in a small pan, and leave on low

Fry off the chicken, mushrooms and onion in another pan

Leave the chicken mixture to simmer and add in a sprinkle of feta cheese

On the first pan, pour the crepe batter in and allow to cook

Leave the pan on a low heat. It cooks much better slowly

Flip to brown the other side and it is ready to serve

I stuffed the chicken mixture into the crepe, served and devoured. It was absolutely gorgeous!

You can definitely mix it up and make a sweet filling; how about some Greek yogurt and berries with a drizzle of honey or even some nut  butter and choc shot syrup.. nom!!

Can’t wait to hear about you crepes?? What will be your favourite filling ?

Remember, Keep it Clean!!!

Love, Michelle x