2 Ingredient Pancakes

 2 Ingredient Healthy Pancake Recipe2 Ingredient Pancake Recipe
Make sure to watch the video here for a more in depth tutorial. 


2 Ingredient Pancakes
(Printable Recipe)
Serves 1 | Calories 182 | Fat 5g | Protein 7g
Carbs 30g | Sugar 15g | Sodium 1mg

Recipe

1 Egg
1 Ripe Banana

Directions

Blend the banana and egg together in a food processor until well combined. Heat a non-stick frypan over low heat and measure out 1/4 cup measurements and pour into the frypan. Cook over low heat for about 5 minutes or until bubbles are popping in the centre and the edges are set. Flip the pancakes using a spatula and cook for 5 minutes on the opposite side. Serve the pancakes with berries and honey or maple syrup!

Equipment

Carina xx


Shakshuka

Baked Eggs Shakshuka
Make sure to watch the video here for a more in depth tutorial. 


Shakshuka
(Printable Recipe)
Serves 2 | Calories 376 | Fat 25g | Protein 19g
Carbs 33g | Sugar 9g | Sodium 159mg

Recipe

1 Tablespoon Oil
1/2 Onion
1/2 Red Pepper
1 Clove Garlic
1 Teaspoon Cumin
1 Teaspoon Paprika
1/2 Teaspoon Cayenne Pepper
1 Tin Diced Tomatoes
4 Eggs
Salt + Pepper
1 Tablespoon of Italian Parsley

Directions

Place a heavy based pan like a cast iron skillet over medium heat and add a tablespoon of oil. Dice an onion and add to the pan, leave to cook for a few minutes while dicing up the red pepper. Add the red pepper to the pan and cook for a few more minutes. Crush and mince a clove of garlic and add to the pan. Measure out the spices and add to the pan and cook until fragrant. Pour the tin of tomatoes into the pan and turn the heat to low to simmer everything for about 20-30 minutes until the sauce thickens. Use a small spoon to hollow out areas to crack the eggs into around the pan. Cook for 10-15 minutes longer until the eggs have cooked to your liking. When ready to serve run a sharp knife through some Italian parsley and sprinkle over the Shakshuka. Serve with crusty bread to dip into the sauce.

Equipment

Carina xx


Stuffed French Toast

Stuffed French Toast

 
Make sure to watch the video here for a more in depth tutorial. 


Stuffed French Toast
(Printable Recipe)
Serves 2 | Calories 498 | Fat 27g | Protein 16g
Carbs 48g | Sugar 16g | Sodium 660mg

Recipe

4 Slices Bread
100g | 3.5oz Cream Cheese
15g | 2 Tablespoons Icing Sugar (Powdered Sugar)
8 Strawberries
2 Eggs
250ml | 1 Cup Milk
15g | 1 Tablespoon Butter

Directions

Cut four even slices of bread from a loaf, about 1 inch thick. Mix together the cream cheese and icing sugar until smooth. Divide the cream cheese mixture between the four slices of bread and spread evenly. Slice the strawberries into thin slices and place onto two of the slices of bread. Leave a small space at the edge of the bread. Press the remaining two slices of bread on top of the strawberries creating a sandwich. In a small bowl using a fork mix together the eggs and milk until well combined. Pour into a shallow dish and add the sandwiches. Allow the bread to soak in the egg mixture for about a minute before turning over carefully. Heat a frypan over medium heat and melt the butter. Remove the sandwiches from the dish and place into the frypan. Cook for about four minutes each side or until golden brown and cooked through. Slice in half and serve with a dusting of icing sugar and a drizzle of maple syrup.

Equipment

Carina xx


Eggs Benedict Recipe







Eggs Benedict is usually a dish people shy away from. Hollandaise sauce is notorious for failing but I’m sharing with you a cheats version. This sauce will still taste exactly the same as traditional Hollandaise Sauce but will only take you about 5 minutes to make. So if you would like to make Eggs Benedict for brunch this weekend then simply follow this recipe. 

Make sure to watch the video here for a more in depth tutorial. 

Eggs Benedict
(Printable Recipe)
Serves 4 | Calories 606 | Fat 44g | Protein 25g
Carbs 27g | Sugar 3g | Sodium 964mg

Recipe

Hollandaise Sauce
2/3 Cup / 5.3 oz / 150 g Butter
2 Egg Yolks
1/2 Tablespoon / 0.25 oz / 7.5 ml White Vinegar
1/2 Tablespoon / 0.25 oz / 7.5 ml Lemon Juice
Salt and Pepper

Other Ingredients
4 English Muffins
8 Eggs
4 slices of Ham

Directions

Cut the butter into cubes and place in a saucepan to melt. Add the egg yolks, vinegar and lemon juice into a blender and blend for about a minute until the mixture is light and frothy. Once the butter is hot and bubbling, remove it from the heat and slowly pour it into the egg yolk mixture with the blender running. Pour the butter in as slowly as you possibly can because if it is added too fast the sauce can curdle. Once the butter has been added pour the sauce into a bowl and season with salt and pepper. This sauce will keep for a few hours at room temperature, it cannot be put in the fridge as it will curdle.

Cut the english muffins in half and place into the toaster to toast. Poach the eggs in a pan or pot with vinegar. If you are not sure how to poach eggs check out this video for a couple of different methods. Place your english muffins on a plate and top with some ham. Place the eggs on top and cover with a generous amount of hollandaise sauce. 


Equipment

Carina xx