Great Eggspectations: Easy Breakfast on the Go

The age-old debate: sleep vs. breakfast. If you're anything like me, getting up even 2.5 minutes earlier than you have to on a work day is not an appealing thought. Much as I love food, I also love sleeping! I don't doubt many of you are the same. So what do you do - sleep in and miss breakfast, or scrape yourself out of bed early and munch your way into the day?

As ever, I'd suggest taking the middle ground. Boil up a little batch of eggs at the start of the week, then as you head out the door in the morning, take one or two with you and peel and eat en route to the tube/bus/bike/car/pogo stick. It takes no more than a minute to eat, and is a great little pocket of protein (an essential part of any breakfast as it keeps you full much longer than carbohydrate-based breakkies like toast).

If you're horrified by the thought of only eating a boiled egg for breakfast, rest assured, there is more. The egg is simply an amuse-bouche (if you will) before geting to work/school and having breakfast: the sequel.

If you're not an egg fan (I know many are not), you can always substitute with a banana pancake, a handful of nuts, or a piece of fruit. The idea is that you at least have something to kick-start your metabolism and get you revved up for the day.

What do you like to eat for breakfast?

After-Dinner Mint: Peppermint Tea

Mint tea is the perfect way to end a meal. As a natural digestion aid, it will help you through any potential "do-I-need-to-loosen-my-belt-a-notch" phases and help you towards a better nights sleep. 

Simply pop a few leaves of fresh mint in a mug of boiling water, and voila - instant after-dinner zen!

Mex-Uccini: Healthier Tacos

Today we're going south of the border and vegetating our plates Mexican style. 

Using a hollowed our zucchini (courgette for the English folk, calabacín for the Spanish-speaking vegetators) instead of a traditional wrap or taco lightens the carbohydrate load and adds a great splash of colour to your dinner fiesta. 

No more broken-taco-shell tears. 

What You'll Need:

Per Person

1 zucchini

1/2 onion

Handful each of red, yellow and green peppers

1-2 cloves garlic 

1/3 jar pasta sauce/passata

1/3 can kidney beans, drained

100g low fat cheese eg quark/cottage cheese

Fajita spice - to taste

The How-To:

- Pre-heat oven to 180c

- Gently cook onions in a frying pan over a low heat until see through

- Add finely diced garlic and peppers (cut into strips) and fajita spice

- After a few minutes, add kidney beans and passata, and keep on the heat until warmed through

- While the above is getting saucy in the pan, slice the zucchini in half lengthways, and use a teaspoon to scoop out the squishy insides. Add these to the frying pan. 

- Pop the zucchini halves (henceforth known as your 'taco shells') in the oven for 5 minutes to warm through

- Remove from oven, and spread a layer of the cheese at the bottom of the 'taco shell'

- Add a layer of frying pan mix and serve immediately. 

For best effects, consume whilst wearing a sombrero and if at all possible, a novelty moustache. 

Buen Provecho!

Pine-ing for Veg: Stir Fry with Pine Nuts, Tuna and Boiled Egg

Stir-fry. Quite possibly the easiest way to get a trailer-load of veg in your face. A great meal for a summers evening to leave you feeling full but not heavy (nobody wants to sink in the swimming pool).

Topped with tuna (or other fish of choice), a boiled egg and some roasted pine nuts to add protein and crunch. 

What You'll Need:

Per Person

- Half a packet stir fry veg (easily bought in veggie section of all supermarkets for circa £1)

- 1 small tin of tuna in sunflower oil

- 1 hard boiled egg

- A tablespoon of pine nuts 

The How-To:

1. Place the pine nuts in a wok or frying pan over a low heat WITHOUT any oil, until lightly bronzed

2. Remove from pan and set aside

3. Add a dash of oil to the pan (you can use the oil from the tuna here if you fancy) and turn up the heat

4. Pop the veg mix in and stir continuously for ~4.5 minutes (my method: put iPod on. Stir for more than one song but less than two).

5. Take off the heat and transfer to serving dish. 

6. Pop tuna, boiled egg (roughly cut up) and pine nuts on top. 

Tip: packs up brilliantly for a crunchy veggie-filled leftovers. Make double and take it to work for lunchtime yumminess!

Choc-oconut and Banana Popsicles

Coconut, chocolate and banana are having a party. You're invited. 

A cute, yummy and ridiculously easy way to vegetate your summer afternoons!

What You'll Need:

Makes 4

1 banana

200ml chocolate-flavoured coconut milk

2 good pinches dessicated coconut

The How-To:

Blend banana and choc-oconut milk.

Stir through coconut

Pour into popsicle moulds

Leave in freezer for >2 hours

Slurp.