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Inferno Breakfast Scotch Eggs

10/4/2015

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Prep Time 10 mins
Cook Time 30-35 mins
Serves 10
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Ingredients

12 gluten free herby sausages (if you can’t get herby ones then add 1-2 tbsp of mixed herbs)
8 rashers of streaky bacon chopped/cubed
100g mushrooms finely chopped
12 cherry tomatoes finely chopped
12 eggs (2 are for the coating)
100g grounds almonds
Pink salt and freshly ground black pepper
Directions
Pre heat the oven to 180c. Fill a saucepan with water, one big enough to hold 12 eggs or use 2 smaller ones and bring to the boil, add the eggs and boil for 6 mins. Once done place them in cold water so they don’t cook any further. Remove skins and place the sausage meat, bacon, mushrooms, tomatoes, salt and pepper into a large bowl and using your hands mix all the ingredients together thoroughly.Now peel your eggs and set aside.

For the coating of the eggs sprinkle the ground almonds on a plate and season then beat the 2 remaining eggs in a bowl. Now 1 by 1 shape the meat around your eggs ensuring there are no gaps or splits in the meat, then roll it in the beaten egg before rolling it in the ground almonds and coating it thoroughly. Place the scotch eggs on a grill tray and bake in the oven for 30-35 until the tops go nice and crispy.

Top Tip: Wet your hands when shaping the meat around the eggs as it makes them easier to handle and stops the meat sticking to your hands.


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Strawberry Cheesecake Yoatie

7/6/2015

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Prep Time 2-24 hours
Cook Time 15 mins
Serves 2 (flapjack makes 6-8 portions)

See bottom of recipe for low and low, low carb options

Ingredients
Yoatie
375g Honey
90g flaked oats
140ml apple juice
65g natural yoghurt

Granola
85g agave syrup
1/3 teaspoon ground cinnamon
200g flaked oats

Compote
170g strawberries
20g agave syrup

Cheesecake Mix
50g strawberries
1 1/2 teaspoon agave syrup
60g cottage cheese

Directions

Make the yoatie by mixing the oats, apple juice and yoghurt together in a bowl and leave to soak for between 2-24hours.

Next make the granola. Preheat the oven to 180C and line a baking tray with greaseproof paper. Mix all the granola ingredients together. Bake for 10-12 minutes until golden. Leave to cool and place in an airtight container where it will keep for 2 weeks.

For the compote, crush strawberries with the back of a fork and add to a saucepan with the agave syrup. Bring to the boil and stir continuously until it thickens, about 2-3 minutes. Transfer to a small container and place in the fridge.

Place all the cheesecake ingredients together and blend.

To assemble, place 30g of the granola in a tumbler. Next, spoon half of the yoatie mix followed by half the cheesecake mix. The compote can go on top or served on the side.

Low carb option: Reduce yoatie ingredients to 70g oats, 125ml apple juice, and 55g yoghurt
Low, low carb option: Make the yoatie with 150g low fat yoghurt, and 15g honey.

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Spiced Honey flapjack breakfast sundae

7/6/2015

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Prep Time 10 mins
Cook Time 20-25 mins
Serves 2 (flapjack makes 15 portions)

See bottom of recipe for low and high carb options

Ingredients
Flapjack
375g Honey
375g grass fed butter
600g flaked oats
30g whey protein (ideally unflavoured)
1 teaspoon cinnamon
1 teaspoon allspice

Fruit
1 small mango
2 figs
40g blackberries
40g blueberries

Honeyed Yoghurt
200g Greek Yoghurt
2 teaspoons honey

Directions

Preheat the oven to 160C and line a baking tray with greaseproof paper. Melt the honey and butter in a large pan on low heat, remove from the heat and add the oats, protein and spices mixing well together. Spoon on to the tray and bake for 20-25mins until golden brown.

Once cooked and cooled, cut in to 15 pieces. Each piece is one serving, and the rest can keep in some decent Tupperware for over a week!

To prepare the fruit, peel the mango and remove the stone, chopping in to small pieces. Click here for a guide to dicing mangos. Also quarter the figs. Mix the honey and yoghurt together.

Finally, to layer, chop up a piece of flapjack into smaller pieces and layer in various combinations, topping with the figs!

Low Carb Option: Serve with 15g pecans instead of the flapjack
High Carb Option: Divide the flapjack into 10 servings and add 15g of dried fruit to the dish


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Vitality Booster

4/13/2015

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Prep Time: 5 mins

Ingredients

1-2 handfuls kale
1 pitted peach
1 banana
1 handful strawberries
1/8 cup flax seeds
1/8 cup goji berries
water

Directions

Blend and enjoy

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Energy Elixir

4/13/2015

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Prep Time: 5 mins

Ingredients

2 handfuls of spring greens
1 banana
1 cup red grapes
1 cored pear
1/8 cup walnuts
water

Directions 

Blend and enjoy!

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Cleansing Blast

4/13/2015

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Prep Time: 5 mins

Ingredients

1-2 handfuls spinach
1 cored pear
1 banana
1 cored apple
1 cup pineapple
water

Directions

Blend and enjoy! Add some ice for a refreshing drink on a hot day!

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Quinoa Porridge

4/6/2015

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Prep time 2 minutes
Cooking time 15 minutes
Serves 1

Ingredients

3 cups almond milk
1 cup quinoa flakes

Topping/flavouring (pay attention to your burner type)

Protein Powder (for a super protein hit)
Berries
Banana
Honey
Cinnamon (lowers sugar response)
Apple
Flaxseed
Sunflower Seeds

Directions 

Rinse the quinoa under cold water in a very fine sieve. Place the quinoa in a pan 2 cups of the almond milk on high heat. Once boiling, bring to a simmer, cover, and cook for 10 minutes. After 10 minutes, add the other cup of milk gradually, and cook for a further 5 minutes. Add your choice of topping and serve

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Baked Breakfast Bites

2/25/2015

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Prep Time 5 minutes
Cooking Time 10-15 minutes
Serves 4

Ingredients


8 eggs
8 rashers streaky bacon
1 tablespoon grated parmesan
2 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper
3 spring onions, finely chopped
Fat to grease the baking tin.


Directions


Preheat the oven to 180°C/350°F/gas mark 4. Grease a muffin tray with a little butter. Pan fry the bacon on a medium heat for 2–3 minutes. Once cooked, place each rasher in the muffin tin, carefully wrapping it around the edge of the compartment to form a cup. Gently crack an egg into each bacon cup, top with a little parmesan, fresh parsley, salt and pepper. Place in the oven and bake for 10–15 minutes or until the egg is cooked to your liking. Remove the bacon cups from the tray and top with spring onions


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InfernoFat Smoothie

2/25/2015

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Picture
Prep Time 5 minutes
Serves 1

Ingredients

1/2 cup coconut milk
1/2 cup blueberries 
2 tablespoons cocoa powder
2 tablespoon almond butter 
1 scoop protein powder
2 ice cubes

Directions 

Blend until smooth and enjoy!

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Green Banana Smoothie

2/25/2015

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Picture
Prep Time 5 mins
Serves 1

Ingredients

1 ripe banana
2 cups chopped kale
1/2 cup coconut milk
1 scoop protein powder
1 tablespoon flax seed

Directions

Blend and enjoy!

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