I am definitely a savoury breakfast kinda gal, and in reality, that often means eggs. I find that having a substantial morning meal, with a source of protein and some healthy fats, makes a big difference to both my appetite and energy levels for the rest of the day. I usually boil six eggs at a time and leave them in the fridge ready-cooked. For breakfast this morning, I had two boiled eggs, leftover roasted vegetables and a big handful of baby spinach with quarter of an avocado, drizzled in extra virgin olive oil.
Vegetable soups are filling, super quick, and freeze well (so good for batch cooking and using up leftovers). I have them a few times a week. I make them with whatever veg is in season, chopped and covered with either homemade chicken stock or bouillon, simmered until soft, then blended smooth. I almost always chuck in a tin of drained and rinsed chickpeas or cannellini beans too for added protein and fibre. Today, I had a green soup (made with courgettes, kale, onions, cannellini beans and spinach), then crumbled a little feta on top before serving. I finished the meal with a handful of almonds and a couple of satsumas. If I’m feeling particularly hungry, or have had a very busy morning, I’ll have a slice of gluten-free toast drizzled with some extra virgin olive oil alongside, it makes for the perfect snack.
Pumpkin Dahl Soup
Simplicity is also key for my suppers. Since becoming a mother, I don’t have the time to cook elaborate meals anymore, but I still want to eat nutritious food. I also like to make enough for leftovers, because they are a godsend for simple lunches and for my daughter, Willow’s food too. Today, we had roast chicken with a huge pile of steamed greens from the vegetable patch, with a little tahini dressing for extra flavour and some roasted carrots. I will use the leftover chicken and tahini dressing for Willow’s and my lunch tomorrow. Then, I’ll put the carcass into the slow cooker overnight with an onion, carrot, celery and some herbs to make a nourishing stock for future dishes.
Slow Cooked Leg Of Lamb With Creamy Cannellini Beans
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