Start the day raring to go with these tasty, energy-packed meals!
Wakey wakey!
Peanut butter oatmeal
By Rae Aflatooni from Raepublic (raepublic.com) Serves 1 | Prep 10 mins | Cook none
40g (½ cup) old-fashioned oats 120ml (½ cup) hot water ½ tsp maple syrup a pinch of salt 1 tbsp peanut butter, plus more to drizzle
1 Boil water in a kettle.
2 Add the old-fashioned oats, maple syrup, and salt to a bowl and pour hot water over the top.
3 Let sit for 3-5 minutes until the oats have soaked up most of the hot water.
4 Add 1 tbsp peanut butter and stir until it is well combined.
5 Drizzle 1 tsp peanut butter over the top of the oats and add additional toppings of your choice.
NUTRITIONAL INFO
Calories (per serving) 285 | Total fat 13.3g Saturates 2.7g | Salt 0.64g | Sugar 4.4g Carbohydrates 33.5g | Protein 10.6g
Shakshuka
By Lisa Rice from WeHeal (weheal.health) Serves 2 | Prep 15 mins | Cook 40-45 mins
1 large onion, halved and thinly sliced 1 large red bell pepper, deseeded and thinly sliced 3 garlic cloves, thinly sliced 1 tsp ground cumin 1 tsp sweet paprika ⅛ tsp ground cayenne, or to taste 800g tin (3⅓ cups) of whole plum tomatoes with juices, coarsely chopped ¾ tsp sea salt, plus more as needed ¼ tsp black pepper, plus more as needed 1 pack soft of silken tofu (optional, sprinkle kala namak on it and have it sit while you prepare the rest of the dish) chopped coriander (cilantro), to garnish vegan feta, crumbled, to garnish hot sauce, as desired
1 Preheat the oven to 190°C/Gas Mark 5.
Heat a large cast-iron frying pan (skillet) over medium-low. Add the onion and bell pepper. Cook gently until very soft, about 20 minutes, splashing in a little veggie stock as needed to prevent sticking and burning (or a little spray olive oil).
2 Add the garlic and cook until tender, 1-2 minutes; stir in the cumin, paprika and cayenne, and cook for 1 minute.
3 Pour in the tomatoes and season with ¾ tsp salt and ¼ tsp pepper; simmer until the tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in the crumbled vegan feta, if using.
4 Using a spoon or small scoop, dollop the tofu around the pan. Transfer the pan to the oven and bake for 7-10 minutes.
5 Remove from the oven, sprinkle with coriander and serve with hot sauce and a side of warmed pitta bread.
NUTRITIONAL INFO
Calories (per serving) 255 | Total fat 6.6g Saturates 0.9g | Salt 1.99g | Sugar 19.4g Carbohydrates 34.1g | Protein 19.2g
Oat and banana pancakes
By Rachel Steenland, founder of The Garden Party (thegardenparty.com) Makes 8 pancakes | Prep 5 mins | Cook 20 mins
120g (1 cup) gluten-free oat flour 100g (1 cup) old-fashioned oats 2 tbsp gra
