Breakfast Muffins

Not something quite new....but very tasty! With the early spring glut of eggs from all our feathered friends we are having fun creating new twists on good food....here is another favourite.

Rebel Breakfast Muffins

Ingredients:

Spring onion, mushrooms & red nnion chopped fine (or anything you have)

Cheese 1 cup grated (smoked or strong goat cheese is lovely)

Fresh coriander, parsley, basil etc. diced

Finely chopped sea weed flakes

Bonita Tuna or other fish – 1 cup flaked (optional) 

Eggs 6 to 12 beaten with 2 tbsp milk, black pepper & sea salt to taste

Instructions:

Preheat oven to 200C

Grease your muffin tin – best to not use papers, they stick!

Sauté the veg lightly in olive oil for 5 to 7 minutes, then add the vegetables along with cheese, tuna etc. into a large mixing bowl, pour beaten egg mixture over top – then lightly stir by hand to blend. Place muffin pan on the center rack of preheated oven - bake for 22-27 minutes or until muffins are golden to light brown (they will puff up). 

Let muffins cool for a few minutes before removing from the muffin pan – then turn out onto a board or plate to cool down a bit before eating. Can be stored in the fridge for a couple days – seem to freeze ok, but nicest when fresh with a piece sourdough toast......

Rebel Breakfast Muffins 

Healthy Breakfast - Rice Pudding

 Sometimes we get a little tired of the same old, same old for breakfast….or at least some people do (I happen to love porridge and toast!). When you are in need of a small change there are lots of options, you just need to use your imagination.

 My children love rice dishes and so do my dogs, we make their food for them, so there is usually lots of extra rice or beans on hand. Rice is also a tasty and healthy option to have at any meal – so why not for breakfast as well? It’s so quick and easy to make too….

Any time you have left over rice, you can make this easy breakfast or dessert, depending on the meal you have in mind. It only takes a few minutes....

To make a rice pudding for breakfast I do some very simple things….I take a couple cups of cooked rice (brown basmati is very nice) add a little butter, sultanas, chopped nuts, milk, nutmeg, cinnamon or whatever our tastes might be on that morning.

This is mixed a little but not overly, just enough to stir the flavours around as well as for the milk. You don’t want it saturated, so don’t add too much milk and butter. We also like it warm, so if you want – place this on a stove to heat it gently.

Then, just before serving, I sprinkle a handful of toasted muesli or toasted crunchy oat cereal overtop or even homemade yogurt. This is a lovely treat on a cold morning and something different from porridge – it can be as sweet as you like or even a little fresher with some chopped fruit.

It’s all so good for you!

April

Rice Pudding for breakfast

Rebel Foods Cookery Day 17 February in West Cork

Cooking is my stress reliever - I couldn't imagine going a day without spending at least some of it in the kitchen creating a dish out of the things I might have on hand. Of course, it is also the basis for a healthy diet and lifestyle...

So, this is the place for everyone to begin whenever you feel the need to make some positive changes in your life. I have mentioned it before how when I first got going with bringing my diet and eating habits into line, I made one healthy change each week.

And I started out in a simple way - with one meal at a time. For me, breakfast was the most logical place to start while it remains the easiest meal (in my opinion) to alter, while you can have great tasting foods on offer at the same time. 

It was the best place to start because, our first meal had become a disaster. When ever I think of each of the commercial 'foods' being pushed in our directions - and especially those geared towards breakfast - I see sugar, salt and fat filled meals. 

Cereals in a box, for instance, have long been known to be far less nutritious then the cardboard packaging they are in. Yet, how many people (and children) only feel they have time to open a box and little else each morning...

However, no meal has to sink below the water line when it comes to nutrition - and certainly not the first, most important meal of the day. If you would like to make, taste and know what a foodie slash nutritionist eats to start the day....

Come on out to see for yourself! 

Where: Leap, West Cork

When: Sunday 17 February 2013 (11am to 3pm)

How: contact April on 087 2361616

Cost: €40 for the class, food, recipes and notes

Why: Because this is the best place to start!

Perhaps it's time to make a couple of changes to your diet - what better way, than to be motivated with easy recipes, some fun with food and lively conversation.... getting back to what is real with a Food Rebel!

All growth starts with a seed....

Making Homemade Muesli - A great breakfast!

I just finished a great bowl of muesli after fasting since Sunday evening - and a couple of good workouts. It tasted heavenly! I love our muesli for a few reasons, mostly because I make it myself, but also because it is so easy to make! 

The kids love it, and I always feel like they have something substantial in their stomachs when they are heading off for sailing or rock climbing - activities that require some fuel in the system. A bowl of homemade muesli eats like a meal, filling, hearty and balanced.

I have included my recipe below, which will be included in my new recipe book Eat Like A Pagan - however there are a couple of things to point out - I use a very large mixing bowl and just start adding ingredients. Basically whatever I have on hand that might taste good in muesli, goes in. I also do not measure anything, a handful of this, a cup of that - just pour it in to your desired amount.

That way no two mueslis are alike, I use different nuts, seeds and dried fruit each time, but some such as coconut, raisins, sunflower seeds and oats form the backbone of this cereal.

Muesli

Sultanas

Shredded Coconut

Seeds (Pumpkin, Sesame, Sunflower)

Slivered Almonds, chopped walnuts, hazelnuts or cashews 

Oat flakes or Millet flakes (or both)

Chopped dates, apricots, figs or raisins

Dried blueberries or Cherries

Ground linseeds, ground almonds 

Maple Syrup and Olive Oil

1 teaspoon Cinnamon 1/2 teaspoon nutmeg (less if making less)

Mix all dry ingredients together in the quantities desired (use a little or a lot) then pour over 2-3 tablespoons (or more to taste) of Maple Syrup and about 2-3 tsp of Olive Oil. Adjust the quantities of spices to match the quantity of muesli - use more or less as desired. 

When thoroughly mixed, scoop out enough to cover a flat baking sheet or other dish that can be easily placed under a grill. Grill or toast the muesli until you can smell it (should smell sweet) and it turns a golden brown.  Careful to not leave it too long - it will burn.

Take it out and stir to turn the cereal over and put back in for another few minutes. Once done enough, take out and enjoy with Almond milk or goat's milk as a great wholesome breakfast or as a snack for extra energy.

If you make too much you can store Muesli in an airtight glass jar for a few days to weeks (we have eaten after a month and still great!) as you eat it. This is great for traveling as well, my hubby takes it to work for a snack...

Muesli in jars 

There is nothing as good as a lovely breakfast to get your day started! Have a healthy day,

April

making Muesli