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- Gardening For Food. A better way of living
For a leisurely weekend brunch or a light meal any day of the week, these breakfast quesadillas are filled with bacon and scrambled eggs and served with colourful salsas, guacamole and refried beans.
This healthy egg breakfast will really set you up for the day: it provides three servings of vegetables per person, with the beans adding extra fibre and protein.
This vegetarian fry up has many highlights, including herb and chilli-flecked fried potatoes. Combine them with juicy mushrooms, tomatoes and spinach.
Inspired by a quick and easy Mexican breakfast dish of scrambled eggs and crispy tortilla, this nutrient-packed migas recipe is perfect for a vegetarian brunch, lunch or dinner.
We’ve packed loads of extra veggies into this easy frittata so you can get the jump on your 5-a-day from the get go. But it’s also great cold in a sandwich.
Most British recipes for Boston baked beans just use a piece of pork belly, but we think it needs some salted or smoked meat to counteract the sweetness, so we include bacon or pancetta. We’ve based the recipe on one our mothers used to make – when they weren’t opening a tin. The alcohol isn’t authentic, but adds flavour (we’ve tried all three).
This great technique of steam-poaching, using the juices from vegetables and a little butter, is easy to adapt to what’s around or in season, and is useful for a fridge-foraging lunch or supper as well as a healthy big breakfast. This is a high-protein breakfast that will really fill you up, but as it is quite high in calories it should be paired with lower calorie lunch and/or dinner on a diet day.
Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus. It uses mostly store cupboard ingredients and is infinitely adaptable – try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. Aubergine, feta or spicy sausage are all lovely additions.
Tinned fruit can sometimes be tastier and sweeter than fresh. It is a natural sweetener in this healthy baked oat breakfast recipe.
Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce.
This fruity non-alcoholic mulled wine is brimming with citrus and spice, and perfect for winter parties. I’ve used a mix of English breakfast tea and pomegranate juice in this version. The tea is steeped for 20 minutes, giving it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine
In Greece and Cyprus we often cook seasonal vegetables ‘me avga’, which is to simply cook them and then finish by scrambling through eggs. You will find everything from tomatoes to potatoes, courgettes to asparagus. So whilst strapatsada may look and feel like a breakfast dish, it is in fact eaten at all times of day, and is even eaten cold. It can be eaten as a light meal or as part of a meze, however being tomato based, I feel like strapatsada lends itself to being a great brunch dish too. Serve as is with toasted pita, or as part of a larger spread with olives, cucumber batons, radishes and grilled loukaniko (a spiced Greek sausage).
This four ingredient Chia Seed Peanut Butter Pudding makes an easy, kid-friendly snack. It’s packed with protein and healthy fats and is easy to prep ahead of time.
These Pumpkin Gingerbread Muffins are bursting with flavor, deliciously moist and they make a great mid-morning snack! They’re the perfect way to transition from fall to winter.
These Healthy Sweet Potato Cookies are protein-packed but don’t require protein powder! They’re gluten-free, made with real food ingredients and absolutely delicious.
These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They’re a fun change from traditional egg cups!
