Recipe | Broulee Baked Beanz

Homemade baked beans have been popping up on cafe breakfast menus of late. This is a delicious version my lovely friends, Sam and Rhianna, taught me and I'd like to share it with you. 

This recipe takes over an hour to cook so I like to cook it the night before and heat it up when I'm ready to eat.  

Ingredients 

olive oil

1 garlic clove, crushed

1 red onion, finely diced

400g crushed tinned tomatoes 

2tbsp tomato paste

2tbsp red wine vinegar 

1tbsp brown sugar

400g cannelini beans

fresh bread, sliced and toasted

avocado, sliced

lemon wedges

Heat olive oil in a frypan over very low heat. Add garlic and onions to the pan and cook until caramalised; about 20-30 minutes, stirring occaisionally. 

Pour in crushed tomatoes and paste and cook for another 20-30 minutes, continuing to stir. Add in the red wine vinegar, brown sugar and continue to cook for another 20 minutes. Finally add the cannelini beans and cook for 15-20 minutes. 

Serve on toasted fresh bread with sliced avocado, a wedge of lemon and cracked pepper. 

Sorry for the double recipe post but ice just been cooking a lot lately and wanted to share. 

Erin xx

Recipe | Bircher Muesli

Breakfast is my favourite meal of the day; you could say it inspires me to get out of bed more than anything else. This being the case, I am always trying to make this first meal better and better. Recently inspired by a breakfast out with the girls, I thought I'd try my hand at a bircher muesli. Let me know if you try this or have any suggestions. 

Recipe | Bacon, Leek & Feta Frittata

Hi lovelies! I have been all about quick and easy meals of late. I had some eggs that needed using up and so I knocked up a quick frittata which has been making for a super quick lunch or breakfast. 

Recipe | Sustainable Breakfast

It may not be entirely obvious but my diet is incredibly important to me; diet probably isn't the right word either. I like the food that I consume to be the best that it can and not in an overly snobbish way either. I don't see the point in consuming food if I'm not going to enjoy it and if my body isn't going to receive multiple benefits from it. Of course I consume junk food but in the smallest of amounts. A big portion of my days intake is breakfast and I like to stick to the age old phrase: 'eat breakfast like a king.' My dear friend Joanna and I like to joke that we'd rather marry breakfast than any man; we really are pretty obsessed. This is my current breakfast routine.

Ingredients

1 handful of low salt, gluten and wheat free corn flakes

1/2 cup pura veda (a natural blend of buckwheat, sunflower kernels, raisins, sesame seeds, millet, pumpkin seeds, linseed, poppy seeds, chia seeds and amaranth)

2 tbsp of puffed quinoa 

1 banana, sliced

4 - 5 fresh strawberries, sliced

2 tbsp no-fat natural yoghurt

1 tsp honey

This breakfast involves only the most basic of steps: put all the ingredients in a bowl (in that order), mix and enjoy. Feel free to decrease or increase the quantities but I find this to be a fairly large breakfast that gets me through (not hungry) until about 12.30pm when I usually have my lunch at work. I also like to have a glass of Berocca and a cup of green tea with this breakfast as well. For people that don't eat breakfast (I know you exist in the masses) this may seem huge and how could I possibly be that hungry when waking up? I'm not usually hungry but I know I will be if I don't give myself a good head start. These ingredients also offer me a huge amount of nutrition everyday before 7am. 

I highly recommend eating a healthy breakfast like this everyday as an inclusion in a balanced diet. Let me know if you have your own versions as I'm always looking for ways to add and improve on my current combination.

Erin xx