How often do you eat breakfast? Each day, twice a week, on the weekend? Various nutritionists proven: the more regularly you eat breakfast, the less you eat throughout the day. This time of the day is very important for me. Every day a make a small ritual – first I make coffee, then do my makeup routine and then I start preparing my breakfast and nothing has changed since I started doing so. To brighten up one of the rainy mornings in Britain I decided to cook something tasty and unusual and made what you see on the picture below.
To make my morning even more bright I not just fried my onions which I usually do but I caramelized them with a little bit of sugar so it gave my meal a sweet crunchy taste.
Serving size – 2 eggs
List of ingredients:
Yogurt plain - 2 tbsp
Lemon juice - 2 tsp
Eggs - 2
Red onion - 1
Sugar - 1 tbsp
Chives - a small bunch
Salt - to taste
Pepper - to taste
Olive oil - 2 tbsp
Vinegar - 1 tbsp
Method
Caramelize your onion. Heat some olive oil in a frying pan and chop an onion into thin half moons. Fry it stirring for 4-5 minutes, then add the sugar and cook for another 3-5 minutes until it becomes brown.
Now let’s make the poached eggs. Boil some water with 1 tablespoon of vinegar.
Lower the heat to medium and stir water with a spoon. Brake one egg into it and cook for 4-5 minutes until it’s poached. Do the same thing with the second egg.
While the eggs are cooking make a “sauce”. Add 2 tablespoons of lemon juice to the plain yogurt and mix well.
Spoon your lemony yogurt onto a plate
Put caramelized onion on top of the yogurt
Put each egg on top of each “nest” and sprinkle with salt, pepper and chives.
You can serve this breakfast with whole wheat or wholegrain bread and also with some french fries or garden salad.
I started consuming a lot of bananas when I got a chance to review my diet. Turned out that lots of unhealthy stuff comes from the amount of white sugar I eat so I started replacing it with fresh fruit. I know that sometimes a couple of large bananas contain more calories than chocolate, cookies or a scoop of ice cream. The only difference is that bananas are definitely healthier than all mentioned above because they contain natural sugars and protein. A benefit of natural sugars in bananas makes them a good replacement for cane sugar that you buy in a supermarket. That’s why I started treating myself with banana pancakes every saturday and feel no guilt about that. So let me show my favorite recipe of banana pancakes to you.
If you decided to reduce the amount of sugar you consume – good for you! You can substitute it with honey or pureed sweet fruit. If you wish to make gluten free banana pancakes use almond flour and any other type of gluten-free flour that you will find on a market.
Serving size – 5-6 pancakes.
List of ingredients:
Flour - 130 grams
Salt - 2 pinches
Egg - 1
Whole milk - 150 ml
Banana - 1
Ground nutmeg - 0.5 tsp
Vanilla extract - 1 tsp
Honey or any other natural sweetener - 1 tbsp
Method:
Mix the flour, sweetener, salt, and ground nutmeg in a bowl.
Puree a banana and mix with milk, egg and vanilla extract. Give it a stir using a whisk.
Combine dry ingredients with wet. Mix well until the lumps disappear.
Heat sunflower oil in a pan over a medium heat. Fill a ladle on third and fry your pancakes for 1,5 minutes on each side under a lid.
To make your banana pancakes taste even better add some fresh bananas and honey to it.
