Calories 156

Fat 3g

Protein 4g

Serves 2 


This breakfast smoothie is perfect.


1 banana

1 tbsp porridge oats

80g soft fruit (whatever you have – strawberries, blueberries, and mango all work well)

150ml milk (alternative milk can be used - oat, coconut..

1 tsp honey

1 tsp vanilla extract



  1. Put all the ingredients in a blender and whizz for 1 min until smooth.

  2. Pour the mixture into two glasses to serve.


Breakfast Smoothie

Calories 269

Fat 13g

Protein 19g

Serves 2



This Turkey rasher and tomato breakfast is quick and healthy. 



A little olive oil

4 smoked turkey (Can be substituted for non meat)


3 tomatoes


2 slices wholegrain bread

1 tsp English mustard

1 small ripe avocado

stoned, peeled and halved

2 handfuls rocket


1.    Heat a non-stick pan or griddle and spray or rub with a little oil to lightly grease it. Cook the turkey rashers and tomatoes for a couple of mins each side.

2.    Meanwhile, toast the bread, spread with mustard and squash half an avocado on each. Add the turkey rashers, tomatoes and rocket, and serve hot.

Avocado, rashers and tomatoes on toast 

Calories 243

Fat 13g

Protein 9g 

Serves 1 (easily doubled)



Who doesn't love pancakes? add a little sweetness with honey and fruit.


1 small banana

1 medium egg, beaten

pinch of baking powder

(gluten-free if coeliac)

splash of vanilla extract

1 tsp oil ( for cooking)

60g rasberries

Drizzle of honey (optional)


  1. In a bowl, mash 1 small banana with a fork until it resembles a thick purée.

  2. Stir in 1 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.

  3. Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.

  4. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.

  5. Top the pancakes with 60g raspberries and drizzle honey.

Banana Pancakes

Calories 168

Fat 2g

Protein 9g

Serves 2



High-fibre porridge oats.


6 tbsp porridge oats

100ml 0% fat Greek-style yogurt (Can substitute for non dairy/vegan yogurt)

175g  frozen blueberries

1 tsp honey (optional)


  1. Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.

  2. Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.

  3. Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.



Per serving (per muffin)

Calories 179

Fat 7g

Protein 5g

Makes 12



Healthy muffins easy to make and store.


2 large eggs (can substitute)

150ml pot natural low-fat yogurt (substitute if vegan or diary intolerant)

50ml rapeseed oil

100g apple sauce or pureed apples (find with the baby food)

1 ripe banana mashed

4 tbsp clear honey (can use vegan alternative)

1 tsp vanilla extract

200g wholemeal flour

50g rolled oats, plus extra for sprinkling

1½ tsp baking powder

1½ tsp bicarbonate of soda

1½ tsp cinnamon

100g blueberry

2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)


  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.

  2. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

Breakfast Muffins

Calories 204

Fat 13g 

Protein 17g

Serves 2



Protein-rich brunch or breakfast in 10 minutes.


1 tsp rapeseed oil

3 tomatoes, cut in half

4 eggs

1 tbsp chopped parsley

1 tbsp chopped basil


  1. Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.

  2. Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it’s nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.

No Meat Omelette