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Ingredients
- 1 Handful Centra Blackberries
- 1 Handful Centra Blueberries
- 1 Centra Mixed Nuts 1 pack Almonds, Granola, Pecan Halves and chopped Walnuts (as much as you need or want, depending on your taste for them)
- 300 ml Coconut Milk
- 1 Handful Strawberries
Method
The easiest way to break up the nuts is to blend them, but you don't have to.
Next chop up your fruit and add them, also with your topping, Adding your milk.
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Ingredients
- 2 tbsp Centra Olive Oil
- 4 Centra Spring Onion Chopped
- 4 Centra Tomato Large
- 100 g Feta Cheese
- 4 tbsp Ground Almonds
- 1 Pinch Parsley
Method
Cut the tops off the tomatoes – cut in like a v and retain the lids.
Remove the pulp, discard the seeds and chop up the remainder.
Place into a bowl with the Feta, almonds, spring onions, olive oil and parsley.
Fill the tomato shells and place the lids back on top.
Bake in oven at 200C for 15 to 20 minutes.
Remove and leave for 1 to 2 mins to settle.
Serve on their own or with a little side salad – comfort food.
Spinach & Blueberry Smoothie
Spinach & Blueberry Smoothie
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Ingredients
- 2 tbsp Almond Butter
- 1 Banana
- 0.5 tub Centra Blueberries
- 1 tub Centra Spinach
- 0.5 tub Coconut Milk
- 0.5 tub water
Method
Combine the spinach, blueberries, banana, almond butter, water, and coconut milk in a blender.
Cover and pulse until smooth.
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Ingredients
- 4 Centra Free Range Eggs
- 1 Centra Lime
- 1 tbsp Centra Olive Oil
- 2 Centra Tortilla Wraps
- 100 g Chorizo
- 50 ml Fresh Irish Milk 1 Litre
- 0.5 Green Pepper
- 0.5 tbsp Pepper
- 1 tbsp salt
Method
Start by heating the olive oil in a large frying pan over a medium to high heat. Cut the chorizo and green pepper into cubes and fry in the hot oil for 5 minutes, until the chorizo has browned and the green peppers have softened but still have a crunch.
Meanwhile, beat your eggs with the milk, salt and pepper.
When the chorizo and pepper have had five minutes, remove from the frying pan and set aside. Put the beaten eggs into the same frying pan, so that it can cook in the leftover chorizo oils. Leave the egg to cook over a medium high heat for 3 to 5 minutes, stirring it from time to time, until you have scrambled eggs.
Divide the eggs between the two wraps and spread the chorizo and green pepper mix over the top. Wrap them up and serve with a slice of lime.
Yoghurt & Berries Breakfast
Yoghurt & Berries Breakfast
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Ingredients
- 4 tbsp Greek Yoghurt
- 1 Pack Mixed Berries
Method
Pour Greek Yoghurt into bowl.
Pour in mixed berries and mix together
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Ingredients
- 1 Pinch Black Pepper Freshly Ground
- 4 Large Centra Free Range Eggs
- 2 Centra Lemon
- 1 tbsp Centra Olive Oil
- 240 g Centra Smoked Salmon
- 4 Lettuce Leaves
- 1 Pinch salt
Method
Half-fill a medium-large saucepan with water, season generously with salt and bring to the boil.
Tear off 8 sheets of good- quality cling film, each roughly 40cm square. Get yourself 4 small bowls or ramekins and rub the rims with olive oil. Place a double layer of cling film on top of each one and carefully push it in so that it lines the bowls evenly. Use your finger to lightly oil the inside – which will help your egg come out easily at the end. Put a tiny pinch of salt and pepper into each cup.
Carefully crack the egg into the cling film, and then gently push the yolk down so the egg white surrounds it (without it breaking). Bring the cling film up into a bundle, then tie it in a knot and try to squeeze the knot down so it creates a perfect pouch and seals it.
Once the water is boiling, remove the bowl and place your eggs in the water. It takes between 5 and 6 minutes at a gentle simmer for a large egg.
Meanwhile, arrange 2 pieces of smoked salmon on each plate. Check one of your eggs after 5 minutes. If it still seems undercooked, put it back in for another minute or so.
Divide the salad onto each plate. Cut off the cling film knots with a pair of scissors, peel away the rest, then carefully lift the eggs with a spoon and serve them right on top of your salad and smoked salmon. Serve with wedges of lemon on the side.
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Ingredients
- 1 tbsp baking powder
- 1 tbsp Cinnamon
- 6 Egg Whites
- 280 g Greek Yoghurt
- 90 g porridge oats
Method
In a blender, combine all ingredients until smooth. Heat a large non-stick frying pan over medium heat. Spray with a non-stick, all-natural cooking spray.
For best results, allow pancake batter to sit and thicken about 5 minutes while pan is heating.
Pour about ½ a ladle of batter onto pan. Flip when bubbles on top burst, about 5 minutes. Cook for another couple of minutes and until pancakes are golden brown. Repeat with remaining batter.
While pancakes are cooking, stir Greek yogurt sauce ingredients together in a small bowl.
Divide pancakes and sauce recipe into two servings and enjoy
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Ingredients
- 1 handful Baby Spinach
- 1 Centra Avocado
- 2 Centra Free Range Eggs
- 1 Pinch Salt & Pepper
- 2 tbsp Vinegar
- 2 Slice wholegrain bread
Method
Bring a medium non-stick saucepan full of water and 2 tablespoons of vinegar to a full boil under a lid.
Break eggs carefully into individual ramekins.
Turn off heat and immediately add eggs gently. Whisk the boiled water to create a whirlpool and slowly tip the egg into the water, white first. Place a lid on top of the saucepan to trap the steam.
Set timer for 3-4 minutes for runny eggs, 4-5 minutes for medium. Do not lift lid!
While they are poaching toast the bread.
Smash avocado and season to taste with salt and pepper.
Using a slotted spoon remove poached eggs to a paper towel to drain for a few seconds.
Top toast with avocado, a handful of spinach, poached egg and a pinch more of salt and pepper.
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Ingredients
- 2 medium Free Range Eggs
- 1 tbsp olive oil
- 1 tbsp Ground Almonds
- 1 pear finely chopped
Method
Put a tablespoon of oil in a pan and heat.
In a large bowl mix all the ingredients and stir together until combined.
Once the pan has heated up pour the ingredients into the pan and fry until bottom has sealed
Flip and fry the other side until sealed.
Remove from pan onto plate.
Serve with Greek yogurt and berries or on its own
