> The Beesley Buzz: A trio of breakfast ideas from The Mood Food Manual

A trio of breakfast ideas from The Mood Food Manual

One of the biggest benefits for me from taking part in the Mood Food challenge with Tilda was making sure I took the time to have a proper breakfast. Some of the breakfast ideas were super speedy anyway like the Berry Oat Smoothie and some needed a little more preparation but the end result was really worth it.

Here are 3 more of my favourite breakfast ideas from the meal plan.

Blueberry brown rice porridge

Ingredients:
250g Tilda® Brown Steamed Basmati Rice pouch
300ml semi-skimmed milk
½ tsp cinnamon
1 egg
¼ tsp vanilla extract
2 tsp of chia seeds
1 banana, sliced
50g blueberries
Drizzle of honey

Method:

Combine the pouch of Tilda® Brown Steamed Basmati Rice, milk and cinnamon in a pan.  Bring to the boil, then reduce heat to low and simmer for 20 minutes
Beat the egg in a small bowl
Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about six tablespoons
Stir the egg mixture into the rice along with the vanilla and seeds and continue cooking over low heat for one to two minutes to thicken
Stir in the sliced banana and blueberries and drizzle with honey just before serving

I actually omitted the egg from this recipe as I struggle with managing to eat eggs at breakfast time and thought it was fine without. 

Bircher muesli with rhubarb and ginger compote
Ingredients:
500g rhubarb, trimmed and cut into 3cm chunks
Zest and juice of 1 orange
3 cm piece fresh ginger, peeled and finely chopped
2 tbsp honey
150g carton unsweetened soya yoghurt
45g oats

Method:
Preheat the oven to 180°C/Gas mark 4.

Put the rhubarb, orange zest and juice and fresh ginger in an ovenproof dish and drizzle with the honey. Cook in the oven, uncovered, for 30–40 minutes. Allow to cool and then transfer to an airtight container. This will keep in the fridge for up to 1-2 days.

Put the yoghurt into a bowl and stir in the oats. Chill in the fridge for at least 1 hour (overnight is preferable). When ready to eat, swirl in 2 tablespoons of the rhubarb compote.

Note that the photo I took doesn't really do this justice - It might look a bit strange but it does taste great - especially for rhubarb fans like me!

Greek yogurt with pomegranate and almonds
And a super quick one to end with...

Ingredients:
½ pomegranate, seeds only
10g chia seeds
1 tbsp of chopped or flaked almonds
1 serving yoghurt

Method:
Place the Greek yoghurt in a bowl, followed by the pomegranate seeds, raw almonds and chia seeds.

So I've got no excuses to not eat well at breakfast time now.



Recipes reproduced with kind permission from Tilda. All the recipes can be found in the Tilda 'The Mood Food Manual'. 

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