There’s one thing that hasn’t changed about me since I was a kid, my love for mangoes. I L.O.V.E. mangoes. When in season, I can eat them every damn day. I’ve had to make to do with the “not so yummy” variety we get in Europe but nothing can beat the Asian Alphonso mangoes! It’s something everyone must try at least once in their lifetime. Wherever your mangoes are sourced from, this smoothie is a great way to kick start your day.
- 1cup almond milk
- 1 whole mango
- 1/2 banana
- Just whizz everything in your blender till smooth.
- Enjoy the thick and creamy smoothie (and wonder how something so delicious could be so healthy!)
- I usually don’t add any muesli to this drink as I like it creamy with no bits in it but feel free to add some if you want something more substantial.
- Some avocado or a dollop of greek yoghurt is also a great (and healthy) way to make the smoothie more filling (and creamier).
The whole of last summer I went through a phase where I only had smoothies for breakfast. And boy, I would be so excited about breakfast every morning. I personally think there is nothing better than to start your day with something super-healthy and super-yummy. I tried a lot of different combinations; I tried adding nuts&seeds, spinach, spirulina, etc. but I would always come back to 3 recipes, one of which is this Blueberry breakfast smoothie.
- 1 cup almond milk (or any milk of your preference)
- 1/2 banana
- 1/2 cup blueberries (fresh or frozen)
- 2tbspns muesli
- Add all ingredients into your smoothie maker and whizz for a couple of minutes till everything is blended well.
- Nothing more to do but enjoy your drink!
I am certain that you won’t find any Indian who has not eaten Anda Bhurji in his/her life. (If such people exist then they should be on the ‘Indians: Name & Shame’ wall). Another certainty is that everyone makes this dish differently. My recipes is the one that my mom used to make on weekends and that I absolutely loved. Even today, eating this at breakfast reminds me of home, as it always will.
Quick Hindi lesson for you: Anda is Hindi for “egg” and Bhurji is Hindi for “scrambled”. Now on to the recipe.
- 2 large eggs
- 1/2 small onion, very finely chopped
- 1/2 small tomato, deseeded and finely chopped
- 25gms cheese like Gouda or Mature Cheddar, grated
- 2 green chillies or 1/4tspn red chilli flakes (optional)
- A pinch of turmeric
- 1/2tspn ground turmeric
- 1/4tspn salt (or as needed)
- 1tbspn sunflower oil
- Heat oil in a frying pan on medium heat.
- In a separate bowl, break the eggs and mix all ingredients. Whisk for a couple of minutes until well combined (and the oil in the pan is hot enough)
- Add egg mixture to the pan. Let the mixture set slightly, for 45secs or so. Stir eggs. Again let set for 45secs. Now stir again (and keep stirring till eggs are cooked to your liking).
- I love eating this with warm roti but it taste equally good with generously buttered bread. Serve with chai!
- The onions will cook with the eggs (hence these need to be “very” finely chopped) but retain a slight crunch. If you like your onions soft then pre-fry them and add the cooked onions to the eggs mixture.
- I always deseed the tomatoes coz I don’t like my eggs soggy but if you are not too fussed then leave the seeds in.
This is another of my favourite Oat breakfasts! It is much quicker to prepare than porridge and believe me, once you try the homemade granola it will be difficult to go back to the store bought ones.
The honey gives the oats a rich golden colour and a delicious crunch. Eaten with greek yoghurt, this is a real treat!
- 150gms jumbo rolled oats (approx 2 cups)
- 1 tbspn sunflower oil
- 3 tbspn pure honey
- 1tspn vanilla essence
- 25gms pumpkin seeds
- 25gms sunflower seeds
- 50gms almonds
- 50gms pecan nuts
- Pre-heat oven to 130degrees C
- Mix all the ingredients and place on a baking tray lined with grease proof paper.
- Place the tray in the center of the oven for 15mins. Stir through. Bake for another 15mins.
- Let the granola cool before placing in an air tight container.
- I love pecan nuts and almonds but this will taste equally good with brazil nuts or hazel nuts.
- Add raisins or chopped dates to granola once cooled.
- Maple syrup can also be used instead of honey.
Call me weird but I absolutely LOVE porridge. There’s nothing better on a cold day than to wake up to a bowl of warm & creamy porridge. In fact, while traveling to USA and Canada, I’ve left a trail of Oats and Almond Milk in my wake.
I go through phases of ‘fruit preference’ and I was on banana while writing this recipe, hence that’s what I’ve used here. I also love the extra texture & crunch that pistachios provide. You can use any nut of your preference.
- 1/2cup jumbo rolled oats (not the quick cooks ones)
- A pinch of cinnamon
- 10 pistachios, roughly chopped
- 1/2cup almond milk (or any milk of your preference)
- 1/2cup water
- Bring milk, water,rolled oats and banana to a boil in a pot.
- Turn the heat down so the milk just simmers.
- Add cinnamon and cook oats for 4-5mins, stirring continuously (Stirring oats regularly makes it nice and creamy)
- Transfer cooked oats to a bowl and sprinkle with pistachios.
- Enjoy the creamy and crunchy porridge!!
- If you want sweeter porridge, add brown sugar in step 1. For a healthier option, add 1 chopped date or 1 chopped dried fig instead of sugar.
- Add apple or pear instead of banana.
- Throw in a few berries on the top for a more colourful and healthier breakfast!