Veggie Sausages with Baked Beans

Looking for something for the weekend..?

This recipe works as both a fantastic veggie breakfast/brunch or lunch. Packed with protein and low in fat, this meal will keep hunger at bay and provide you with energy. It may not look the most appetising, but it tastes fantastic...

Of course, if veggie sausages are not your thing, this works perfectly with meat sausages too :-)

Serves 1

2 veggie sausages (I use the Linda McCartney range)
1 small tin baked beans
6 cherry or baby plum tomatoes, halved
2 thick slices wholemeal/wholegrain bread
Freshly ground black pepper

Turn on the grill and cook the sausages as per pack instructions. I use a George Foreman grill for this and it cooks the sausages faster - usually in 4-5 minutes.

When the sausages are nearly cooked put the beans into a pot and put on a low heat. Then put the tomatoes and bread under the grill too.

Remove the sausages when cooked. Cut in bite-size pieces and stir into the beans.

Remove the tomatoes from under the grill when they have softened. And don't forget to turn the bread!

Stir the tomatoes into the beans too.

Remove the bread from the grill and spoon the bean and sausage mixture on top. Season well with freshly ground black pepper.

Porridge (Oatmeal) Toppings: Healthy Flavours for a Winter Breakfast

Winter is back! So it is time to put some thought into the most important meal of the day – breakfast. There is really no better way to get yourself ready for braving the cold outdoors than a bowl of porridge (aka oatmeal). Porridge is not considered one of the most exciting foods available to us...but with a few additions, your breakfast can be turned into a taste-filled treat. Be careful about by buying flavoured porridge, as this can often be high in sugar. Instead, why not cook porridge plain and add your own flavours? See a recipe for cooking porridge here. Some of the best porridge additions include...

Maple Syrup: Simply the best thing that you can put on porridge. I opt for the number 2 strength, which has a gorgeous caramel taste. A tablespoon of this per standard serving of porridge (approx. 45g dry) is enough to add that sweet taste. If you usually opt for honey, maple syrup makes for a nice alternative. It is lower in calories that honey, and contains more minerals. Maple syrup is an excellent source of manganese and a good source of zinc – both are good for heart health and your immune system. But rather than go it alone with maple syrup, why not try its classic accompaniment too – pecan nuts?

Pecan Nuts: Another super porridge addition. Toast pecan nuts, chop them into small pieces and sprinkle over your porridge. Toast by placing under a grill, or if you have a George-Foreman style grill, that will work too. Keep a close eye on them; they can turn from toasted to burnt pretty quickly...Pecan nuts are packed with health benefits – they are a source of monounsaturated fatty acids and antioxidants as well as an excellent course of Vitamin E, a good source of several B-group vitamins, and contain good amounts of manganese, phosphorous, magnesium, and zinc. All in all, a super food!

Almonds: Sprinkle flaked almonds on top of your porridge for an alternative healthy nut. These taste great on porridge and have similarly wonderful nutritious value as pecan nuts.  

Dark Muscavado Sugar: Sugar’s dark twin sister, is actually healthier for you! Muscavado sugar (aka Barbados or moist sugar) is a form of unrefined sugar. It contains the nutrients that are stripped away to make white sugar, and it contains fewer calories, further, it is better for your teeth! So if sugar is your usual porridge addition, why not switch over? Dark Muscavado sugar has a wonderful toffee-like tasty making your breakfast sweet but healthier.

Berries: Berry compote is a common addition to porridge; unfortunately, it can be quite expensive and quite high in sugar. An alternative is to add fresh berries to your porridge to gain that sweet berry taste, as well as all the nutritional goodness. This works well with raspberries and blueberries.  If you want to cook the berries, then add them halfway through cooking your porridge and continue as normal. If you just want to soften them, then add the berries at the very end and stir into the porridge. 

Natural Yogurt: My boyfriend often adds 1-2 tablespoons of natural yogurt to his porridge when it is cooked. Full-fat or low-fat yogurt will work. This adds a nice coolness to the porridge as well as a creamy texture when you stir it in, but without the bad fats of cream :-) This is also a good way to ensure you get calcium, especially if you make the porridge with water. 

So get cooking! Porridge is a superfood, so what better way to start a winter's day? 

Breakfast Idea: Wholewheat Bagel with Crunchy Peanut Butter

This is a super-simple, super-tasty and super-healthy breakfast idea. Simply toast a wholewheat bagel and spread with crunchy peanut butter. Of course this works with smooth peanut butter but I love the texture of the crunchy peanut butter and I think it provides a stronger flavour.

But be warned!!! This does not fall into the category of a 'light' breakfast! Peanut butter is calorific but it is also a great health food, packed with good fats and high in protein. This is a wonderful energy breakfast and will really kick-start any day with a hectic schedule.

For an extreme health buzz, enjoy with a mug of green tea.

Porridge with Blueberries and Toasted Pecans

We are told breakfast is the most important meal of the day so why not make it something to enjoy. Porridge is one of the best ways to start the day, but don't opt for boring and plain! Blueberries add a delicious sweetness and toasting pecans not only enhances their flavour but also adds a wonderful crunchy texture to your porridge.

40-45g porridge oats

200ml light soya milk

Handful of pecan nuts

25g blueberries

1-2 tsp of brown sugar (optional)

1. If you have time, and some forward thinking, it’s best to soak the porridge oats overnight. This makes for a creamery and all round tastier breakfast.  Put the oats into a bowl, add the soya milk and stir. Cover and put into the fridge.

2. The first thing to do is toast the pecan nuts. If you have a George Foreman grill or something similar then heat it up, put the pecan nuts on the grill and close over for 5 minutes. If not then a bit more work is required. 

3. Preheat the oven to 180 degrees Celsius. Place the pecans on a non-stick baking tray and cook for 10 to 15 minutes. Remove from oven when cooked and place to the side.

4. Remove the oats and soya mix from the fridge and pour into a pot. Put onto a low-medium heat. Stir until the porridge begins to thicken, usually 4-5 minutes. Reduce the heat if it starts to thicken too quickly. The consistency of the porridge should be soft and should run of the spoon rather than sticky and lumpy. 

5. Add the blueberries and stir for one minute.

6. Pour porridge into a bowl.

7. Chop the toasted pecan nuts and sprinkle on top of the porridge.

8. I like to sprinkle a teaspoon of brown sugar on top to add a little more sweetness.

*If you prefer replace the light soya milk with full fat soya milk, milk or even water.