Guildford, UK

©2017 by FUNctiONal Fitness Guildford

Healthy & Tested
 
Poached egg on granary toast with wilted spinach

Ingredients

-dash of olive oil

-1-2 free range eggs

-a handful of spinach

-1 slice granary bread

-salt

-pepper

-white wine vinegar

Method

Heat up the olive oil in a sauce pan and the spinach with some salt and pepper. Cook it for about 2 minutes.

In the meanwhile get a pot and fill it with water and bring it to simmer. Add a good splash of white wine vinegar. Break the egg into the water, but make sure you do it as close to the water surface as possible.

Poach the eggs for about 3 minutes or however you like it. 3 minutes will give you a nice medium done runny egg.

Toast the bread and then place the spinach on it, put the egg on top. Season with salt and pepper.

 
Pesto marinated salmon

Ingredients

1 bunch of basil

1 garlic

parmesan cheese

pine nuts

olive oil

sea salt and pepper

salmon

Method

This is a very easy recipe. The most technical side is making the pesto yourself. It does not take long. Get a pestle and mortar and put about 15 pine nuts in there. Crush them and then add some olive oil. Add the chopped up basil leaves, crushed garlic and season it with salt and pepper.

Grind everything together until it becomes a smooth paste, then add some parmesan cheese and mix it. 

When the pesto is ready, rub the salmon with it and leave it in the fridge for at least a few hours. 

When you are ready to cook it, heat the oven to 200C and cook the salmon for about 12-15 minutes.

 
Oat and raisin cookies

Ingredients

50g butter

50g brown sugar

1tbs honey

1 egg

1tsp cinnamon powder

50g wholemeal flour

1tsp baking powder

80g porridge oats

50g raisins

Method

Heat the oven to 180C and grease a baking tray. Mix the butter and sugar together and then add the honey, the egg, the cinnamon powder and mix it well. In the second bowl mix the flour, baking powder, oats and raisins together. Add the dry ingredients into the butter mixture and mix well.

Drop spoonfuls of the cookie dough onto the baking tray and bake them for about 10 minutes or until lightly golden.

Leave them on the tray to cool for a minute or two before removing them.

Store it in an airtight container. (they don't normally last for long in our home)

 
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