Live your best healthy life with ww
| Published date | 21 February 2022 |
| Publication title | Evening Gazette |
1
Cook the potatoes in a pan of boiling water for 10 minutes until just tender. Drain and leave to dry.
2
In a large bowl, combine the courgettes and pepper, mist with cooking spray and toss together with the thyme.
3
Mist a large non-stick pan with cooking spray, then cook the onion until soft, about 6-8 minutes, over a medium-low heat. Add the potatoes, courgettes and pepper and season to taste. Add a splash of water, lower the heat, and cover; cook for 15 minutes, until the potatoes are cooked through.
4
Remove the lid, increase the heat to high and cook, stirring, for 4 minutes until the veg starts to char. Transfer to a bowl and put the tomatoes in the pan. Cook, stirring, for 1 minute until softened. Return all the veg to the pan and set aside.
5
Meanwhile, crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper. Toss the herbs through the veg, then serve topped with the eggs, the extra thyme and basil and freshly ground black pepper.
Oat & banana smoothie SERVES 2 | PREP 5 MINS PersonalPoints™: 4
50g porridge oats 1 tsp demerara Sugar Pinch of ground cinnamon 1 banana 300ml unsweetened soya milk ¼ tsp vanilla extract 1 tsp honey
1
Dry-fry 10g porridge oats in a pan with the demerara sugar and cinnamon over a medium heat for 2-3 minutes until the oats are toasted and the sugar has caramelised. Remove from the heat and set aside.
2
In a blender, whizz the remaining porridge oats, banana, soya milk, vanilla extract and honey until smooth.
Pour the smoothie into the glasses and serve topped with the toasted oat mixture.
3
Homemade granola SERVES 15 | PREP 10 MINS | COOK 25 MINS PersonalPoints™: 4-6
275g porridge oats 70g flaked almonds ½ tsp salt 100g clear honey 60ml vegetable oil 1 tsp vanilla extract 4 tbsps pumpkin seeds 50g puffed rice cereal
1
Preheat the oven to 170°C, fan 150°C, gas mark 3 1/2 and line 2 baking trays with baking paper.
2
In a large bowl, combine the oats, almonds and salt. In a separate smaller bowl, combine the honey, oil and vanilla extract, then fold this through the oat mixture until the dry ingredients are completely coated. Spoon the mixture onto the prepared baking trays and spread out in an even layer.
3
Bake for 15 minutes, then stir in the pumpkin seeds. Return to the oven and bake for another 10 minutes, or until golden.
4
Set aside to cool completely, then stir through the puffed rice cereal. The granola will keep in an airtight container for up to 2 weeks.
Turkey, egg & avo breakfast SERVES 2 | PREP 5 MINS | COOK 5 MINS PersonalPoints™: 3-7
2 x 40g slices granary bread ¼ avocado, peeled and stone removed 2 slices wafer thin turkey 1 tomato, thickly sliced 2 eggs Rocket leaves, to serve
1
Toast the bread. In a small bowl, mash the avocado, then spread it over the toast. Top with a slice of wafer-thin turkey and a slice of tomato.
2
Crack the eggs into a pan of simmering water and poach for about 3 minutes until the
whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.
3
Put a poached egg on top of each toast slice. Season to taste and serve with some rocket on the side.
Pumpkin pie pancakes MAKES 4 | PREP 10 MINS | COOK 15 MINS PersonalPoints™: 8-9
220ml semiskimmed milk 170g tinned pumpkin purée 1 large egg 3 tbsps maple syrup 170g self-raising flour ½ tsp baking powder 2 tsp mixed spice, plus an extra 1/4 tsp to serve Calorie controlled cooking spray 140g quark Pared zest of 1 orange, to serve
1
Preheat the oven to 160°C, fan 140°C, gas mark 3. Whisk together the milk, pumpkin purée, egg and half of the maple syrup in a small bowl.
Combine the flour, baking powder and mixed spice in a separate medium mixing bowl, then whisk the wet ingredients into the dry until just combined.
2
Mist a large non-stick frying pan with cooking spray and set over a medium heat. Spoon in half the batter to make 4 pancakes. Cook for 3 minutes on each side, then transfer to a baking tray and keep warm in the oven while you repeat with the remaining batter to make 4 more pancakes.
Mix the quark with the remaining maple syrup.
3
Serve the pancakes topped with the quark, extra mixed spice and orange zest.
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