The Mishtery says: Don't skip breakfast because you want to sleep in late over the weekend. Use that lazy day to roll out of bed and make your favourite brekkie. Enjoy!
- By eating breakfast, you wake up your metabolism and burn the kilojoules you need to lose weight. True story!
- All berries are considered to be superfood. Berry-licious
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| Recipe from Fast Food for Sustained Energy |
1 c frozen or fresh berries (125 g)
1 large banana (150 g)
1½ t oat bran (7.5 ml)
5 T fat-free or low-fat milk (75 ml)
3 T fat-free or low-fat plain
yoghurt (50 g)
ice cubes (optional, but unnecessary if frozen berries are used)
Place all the ingredients in a blender and blend until smooth. Berries not only give this smoothie the highest fibre content, but they also provide generous amounts of phyto-nutrients and antioxidants.
French toast with berry compote
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| Image from http://www.taste.com.au/ |
4 eggs
1/3 cup light cream
1/3 cup reduced-fat milk
1/4 cup caster sugar
1 teaspoon ground cinnamon
25g butter, chopped
8 slices of thick bread
200g vanilla yoghurt, to serve
Berry compote
1/4 cup caster sugar
300g frozen mixed berries
1/3 cup light cream
1/3 cup reduced-fat milk
1/4 cup caster sugar
1 teaspoon ground cinnamon
25g butter, chopped
8 slices of thick bread
200g vanilla yoghurt, to serve
Berry compote
1/4 cup caster sugar
300g frozen mixed berries
Make berry compote: Place sugar and 2 tablespoons of cold water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries. Set aside.
Place eggs, cream and milk in a bowl. Whisk until combined.
Combine sugar and cinnamon in a shallow dish. Melt half the butter in a large, non-stick frying pan over medium heat. Dip 4 slices of bread, 1 at a time, in egg mixture until soaked. Cook bread for 2 minutes each side or until golden brown. Remove from pan. Toss in sugar mixture to coat. Cover to keep warm. Repeat with remaining butter, bread, egg mixture and sugar mixture.
Serve toast with compote and yoghurt.
Place eggs, cream and milk in a bowl. Whisk until combined.
Combine sugar and cinnamon in a shallow dish. Melt half the butter in a large, non-stick frying pan over medium heat. Dip 4 slices of bread, 1 at a time, in egg mixture until soaked. Cook bread for 2 minutes each side or until golden brown. Remove from pan. Toss in sugar mixture to coat. Cover to keep warm. Repeat with remaining butter, bread, egg mixture and sugar mixture.
Serve toast with compote and yoghurt.
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