Spinach & Cheese Quiche

A buttery, flaky crust meets a velvety egg custard packed with fresh sautéed spinach and sharp, nutty cheese.

Ingredients

• 1 Pie Crust: Pre-made or homemade (chilled).
• 5 oz (150g) Fresh Spinach: Roughly chopped.
• 4 Large Eggs: Room temperature for the best emulsion.
• 1.25 cups Heavy Cream: For that signature rich mouthfeel.
• 1.5 cups Shredded Cheese: Gruyère is the gold standard, but sharp White Cheddar or Swiss works beautifully.

Seasonings: 1/2 tsp Salt, 1/4 tsp Black Pepper, and a pinch of Nutmeg (the secret "chef" ingredient).

Instructions

1. The Foundation (Blind Baking)

Preheat your oven to 375°F (190°C). Roll out your dough into a 9-inch tart pan or pie dish. Cover the dough with parchment paper, fill with pie weights (or dried beans), and bake for 10 minutes. Remove the weights and bake for another 5 minutes until the base is dry and set. This prevents the dreaded "soggy bottom."

2. Prepare the Greenery

In a dry skillet over medium heat, wilt the spinach until collapsed. Pro Tip: Place the wilted spinach in a clean kitchen towel and squeeze out every drop of excess moisture. If the spinach is wet, the quiche will be watery.

3. The Custard

In a large bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until smooth. The goal is to incorporate the eggs without creating too many bubbles—we want a dense, silky set, not a fluffy omelet.

4. The Assembly

Spread the squeezed spinach and 1 cup of the cheese evenly over the bottom of your pre-baked crust. Pour the egg mixture slowly over the top. Sprinkle the remaining 1/2 cup of cheese on the surface for a golden, bubbly finish.

5. The Slow Bake

Lower the oven to 350°F (175°C). Bake for 35–45 minutes. You’re looking for the edges to be set, but the center should still have a slight "jiggle" when shaken.

Peanut Butter & Banana Toast

  Sometimes, the simplest recipes are the most satisfying. Whether you need a quick pre-workout energy boost, a 5-minute breakfast, or a late-night snack, the classic Peanut Butter & Banana Toast never disappoints.

But how do you take it from "basic snack" to "gourmet treat"? It’s all about the toppings and the quality of the bread. Here is my go-to version that hits all the right notes: creamy, crunchy, sweet, and savoury.

Ingredients

• Bread: 2 slices of thick artisanal bread (Sourdough, Whole Wheat, or Brioche work best).
• Peanut Butter: 2-3 tbsp of your favourite peanut butter (I prefer natural creamy, but chunky adds great texture!).
• Banana: 1 ripe banana, sliced.
• Honey or Maple Syrup: A drizzle for sweetness.
• Cinnamon: A pinch to warm up the flavours.
• Optional (but recommended): Chia seeds, flaky sea salt, or crushed walnuts.
  
  

Instructions

Toast to Perfection: Pop your bread in the toaster. You want it golden brown and crispy on the outside, but still soft on the inside.

Spread While Warm: Immediately spread the peanut butter onto the hot toast. This helps the butter melt slightly, making it extra creamy and delicious.

Layer the Fruit: Arrange the banana slices evenly on top of the peanut butter.

The Magic Touch: Drizzle generously with honey or maple syrup.

Garnish: Sprinkle with a dash of cinnamon. For that "pro-blogger" look and taste, add a pinch of flaky sea salt or chia seeds on top.

Serve: Eat immediately while the toast is still warm!

Blueberry Smoothie Bowl

This isn't just a smoothie poured into a bowl. The secret here is the consistency—it should be thick, almost like soft-serve ice cream, so it can hold up a mountain of crunchy toppings. Packed with antioxidants from blueberries and natural sweetness from bananas, this is a breakfast that feels like dessert.

Prep time: 5 minutes

Serves: 1 large bowl

Ingredients

The Smoothie Base:

Frozen Blueberries: 1 generous cup (approx. 150g). Crucial: They must be frozen to get the thick texture.

Frozen Banana: 1 medium, ripe banana. 

Liquid: 1/4 to 1/2 cup (60ml - 120ml) unsweetened almond milk or oat milk. Start with less!

Creaminess Booster (Optional): 2 tablespoons Greek yoghurt OR 1/4 avocado for healthy fats.

Thickener (Optional): 1 tablespoon chia seeds or flax seeds.

The Toppings (The Fun Part!):

1/4 cup crunchy granola

A handful of fresh berries (blueberries, raspberries)

1 tablespoon nut butter (almond or peanut butter), for drizzling

1 teaspoon desiccated coconut or coconut flakes

1 teaspoon seeds (pepitas, sunflower, or hemp hearts)

Instructions

1. Load the Blender. Add your liquid (milk/yoghurt) to the blender first. This helps the blades spin freely. Next, add the frozen banana slices, frozen blueberries, and chia seeds (if using).

2. Blend Low and Slow Start the blender on a low speed to break down the frozen chunks. Increase the speed to high.

3. The "Tamp" Technique (Crucial Step!) You will likely need to stop the blender once or twice to scrape down the sides with a spatula.

If you have a high-powered blender (like a Vitamix or Ninja) with a "tamper" stick: Use the tamper whilst blending to push the frozen fruit down into the blades.

If your mixture is stuck: Add just a tablespoon more liquid at a time. Be careful—if you add too much liquid, you'll end up with soup instead of a bowl!

4. Assemble Once the mixture is thick, creamy, and smooth (it should hold its shape on a spoon), scrape it into your favourite serving bowl.

5. Decorate. This is where you get creative. Arrange your toppings in neat lines or concentric circles for that "Instagram-worthy" look. Drizzle with nut butter right before serving. Enjoy immediately before it melts!

My UK Supermarket Favourites

Where do I get the best ingredients for this bowl?

The Blueberries: For the smoothie base, the basic frozen blueberries from Aldi or Tesco are perfect and budget-friendly. However, for the fresh toppings, I highly recommend looking for Scottish-grown blueberries when they are in season (July-September)—they are incredibly sweet.

The Yoghurt: If you aren't vegan, the secret to an ultra-creamy bowl is thick Greek yoghurt. FAGE Total 5% is my go-to. For a dairy-free option, Alpro Greek Style is surprisingly thick.

The Crunch: A smoothie bowl needs texture! I love Lizi's Low Sugar Granola (available in Sainsbury's/Waitrose) because it doesn't overpower the fruit with sweetness.

Blender Talk

You don’t need a £500 blender, but you do need some power to crush frozen fruit without lots of liquid.

I use a Ninja blender with the "Auto-iQ" technology, and it handles frozen bananas effortlessly.

A NutriBullet (900 series or higher) also works great for single servings.

Banana Oatmeal Muffins

These muffins are the ultimate "busy morning" hack. You don't need a mixer or even a bowl—just toss everything into a blender! They are naturally sweetened, flourless (if using certified GF oats), and incredibly moist. Perfect for a quick breakfast or a healthy snack.

Prep time: 5 minutes

Cook time: 18 minutes

Yields: 12 muffins

Ingredients

• Bananas: 2 large ripe bananas (the spottier, the better!)
• Eggs: 2 large eggs
• Yoghurt: 1/2 cup (120g) Greek yoghurt (plain or vanilla)
• Oats: 2 cups (180g) rolled oats (old-fashioned or quick oats)
• Sweetener: 1/4 cup (60ml) maple syrup or honey
• Leavening: 1 teaspoon baking powder + 1/2 teaspoon baking soda
• Flavor: 1 teaspoon vanilla extract + 1/2 teaspoon cinnamon
• Pinch of salt

Optional Mix-ins: 1/2 cup dark chocolate chips, walnuts, or blueberries.

Instructions

1. Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.

2. Blend the Wet Ingredients. Add the bananas, eggs, Greek yoghurt, maple syrup, and vanilla extract into a blender. Blend on high until the mixture is smooth and creamy.

3. Add Dry Ingredients: Add the oats, baking powder, baking soda, cinnamon, and salt to the blender. Pulse the blender a few times until the oats are broken down and combined with the wet mixture. Note: Don't overblend if you want a bit of texture; blend until smooth if you want them fluffy like flour muffins.

4. Stir in Mix-ins. If you are using chocolate chips or nuts, stir them in by hand with a spoon (don't blend them!).

5. Bake Pour the batter into the muffin cups, filling them about 3/4 full. Top with a few extra oats or chocolate chips for a bakery-style look. Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.

6. Cool Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Where I Shop for This Recipe

The Oats: For the best texture, I love using Flahavan's Porridge Oats (available at Tesco or Waitrose) because they are creamy but hold their shape. If you are on a budget, Aldi’s Everyday Essentials Porridge Oats work perfectly fine for blending!

The Yoghurt: The secret to moist muffins is thick yoghurt. I recommend FAGE Total 5% or Lidl’s Milbona Greek Style Yogurt. Avoid "fat-free" versions if you want that rich, bakery-style texture.

Gluten-Free Tip: If you are cooking for someone with celiac disease, make sure to grab the M&S Made Without Wheat oats or Nairn’s Gluten Free oats to be safe.

Kitchen Gear: What I Use

The Blender: You don’t need a fancy Vitamix for this! I use my trusty NutriBullet (or Ninja), and it breaks down the oats in seconds.


The Oven: I bake these in my Bosch fan-assisted oven.


Temperature Tip: If you are using a fan oven like me, remember that they run hotter! The recipe calls for 175°C, but for a fan oven, I drop it to 160°C to stop the tops from burning before the middle is cooked.

Overnight Oats with Almond Butter

This recipe is the definition of "meal prep made easy." It takes just five minutes to throw together the night before, and you wake up to a creamy, nutty, and nutritious breakfast that tastes almost like dessert. The chia seeds give it a pudding-like texture, while the almond butter adds healthy fats and a rich flavour.

Prep time: 5 minutes

Soak time: 4 hours (minimum) or overnight
Servings: 1 large jar

Ingredients

The Base:

• Rolled Oats: 1/2 cup (old-fashioned rolled oats work best, do not use quick oats)
• Milk of Choice: 2/3 cup (almond milk, oat milk, or dairy milk fit well)
• Almond Butter: 2 tablespoons (creamy and drippy works best)
• Chia Seeds: 1 tablespoon (essential for that thick, pudding texture)
• Sweetener: 1 tablespoon maple syrup or honey (adjust to your sweetness preference)
• Flavor: 1/2 teaspoon vanilla extract

Salt: A pinch to enhance the nutty flavours

Recommended Toppings (for serving):

Sliced bananas or fresh berries
An extra drizzle of almond butter
Toasted sliced almonds or granola for crunch

Instructions

1. Combine the Liquids and Flavourings. In the jar or container you plan to store the oats in (a 12-16 oz mason jar is perfect), add the milk, almond butter, maple syrup, vanilla extract, and the pinch of salt. Use a fork or a small whisk to mix vigorously until the almond butter is mostly broken down and incorporated into the milk.

2. Add the Dry Ingredients. Add the rolled oats and chia seeds to the liquid mixture. Stir well, ensuring all the oats and seeds are submerged in the liquid. Tip: Stir again after 5 minutes to prevent the chia seeds from clumping at the bottom.

3. Cover and Refrigerate. Seal the jar with a lid or cover tightly with plastic wrap. Place in the refrigerator for a minimum of 4 hours, but preferably overnight. The oats will absorb the liquid and soften, and the chia seeds will gel up to create a creamy consistency.

4. Serve. In the morning, give the oats a good stir. If they are too thick for your liking, give them a splash of milk to loosen them up. Add your favourite toppings—like banana slices and an extra drizzle of almond butter—and enjoy cold right out of the jar!

Tesco: Look for their own-brand chia seeds; they are usually very affordable.
Sainsbury’s: They carry a wide variety, including brands like Naturya and The Chia Co.
Asda: Great for budget-friendly options and larger bags.
Waitrose & M&S: Best for high-quality or organic options, though they may be slightly more expensive.
Morrisons & Co-op: Always have them in stock in their health food sections.


Online Options

• Amazon UK: The best place to buy in bulk (1kg+ bags) if you want the absolute lowest price per gram.

• Ocado: Perfect if you already do your grocery shopping online.

Chia Pudding with Mango

If you're looking for a breakfast that feels like a dessert but is packed with nutrients, this Mango Chia Pudding is for you. It’s creamy, refreshing, and rich in Omega-3s and fibre. The best part? You prepare it the night before, so your morning is completely stress-free.

Prep time: 10 minutes (plus 4 hours or overnight in the fridge) Serves: 1-2

Ingredients:

• Chia Seeds: 3 tablespoons.

• Milk: 1 cup (250ml).

Pro Tip: Coconut milk or Almond milk makes it extra tropical and creamy.

• Sweetener: 1 tablespoon of maple syrup, honey, or agave nectar.

• Vanilla: A splash of vanilla extract (optional).

• Mango: 1 ripe mango, peeled and diced or pureed.

• Toppings: Shredded coconut, fresh mint, or extra mango chunks.

Instructions:

Mix: In a jar or bowl, combine chia seeds, milk, sweetener, and vanilla. Stir well.

Rest: Let it sit for 5–10 minutes, then stir again to prevent clumps.

Chill: Cover and refrigerate for at least 4 hours, or ideally overnight, until it reaches a pudding-like consistency.

Layer: Once the pudding is set, create layers in a glass. Start with a layer of chia pudding, then add a thick layer of mango puree or diced mango.

Serve: Top with shredded coconut and enjoy cold!


Where to buy the best ingredients for Chia Pudding:

Buying Chia Seeds: In the UK, head to Holland & Barrett for organic options. In the US, Target and Walmart have great prices in the health food aisle. Look for "Black Chia Seeds" for a classic look.


The Mango Secret: To get that bright orange look, buy frozen mango and blend it if fresh ones aren't ripe enough. You can find high-quality frozen fruit at Sainsbury’s (UK) or Trader Joe’s (USA).


Milk Choice: For a thick pudding, use Full-Fat Canned Coconut Milk (found in the international aisle). Brands like Thai Kitchen (USA) or Blue Dragon (UK) work best for a rich texture.

Granola with Yogurt and Berries

Start your morning with the perfect balance of textures and flavours! 

This Granola, Yogurt, and Berry bowl is not really a "recipe" in the traditional sense, but rather a blueprint for a healthy, delicious, and incredibly quick breakfast or snack.

 It combines the protein-rich creaminess of Greek yoghurt, the satisfying crunch of granola, and the vibrant, sweet-tart burst of fresh berries. It takes less than 5 minutes to assemble and looks beautiful enough for an Instagram post.

 Here is how to put together the perfect bowl.

 Serves: 1 

Ingredients:

•  Yoghurt: 3/4 cup to 1 cup of yoghurt. Tip: We recommend plain Greek yoghurt for a thicker texture and higher protein boost, but vanilla yoghurt or a plant-based alternative (like coconut or almond yoghurt) works great too. 
  
  
• Granola: 1/2 cup of your favourite granola. Tip: Choose a granola that holds its crunch well. Chunky clusters are the best!
  
  
•  Berries: A generous handful (about 1/2 cup) of fresh mixed berries. Suggestions: Sliced strawberries, blueberries, raspberries, or blackberries. 
  
  
• Optional Toppings: A drizzle of honey or maple syrup, a sprinkle of chia seeds, or fresh mint leaves for garnish. 

Instructions: 

The Base: Scoop your chosen yoghurt into a serving bowl. If you want it to look extra fancy, you can swirl the top slightly with the back of your spoon. 

The Crunch: Pour the granola over one half of the yoghurt. 

The Fruit: Arrange your fresh berries next to the granola on the other half of the bowl. 

The Finale: Drizzle with a little honey or maple syrup if you like extra sweetness. Add any additional toppings like seeds or mint. Serve: Enjoy immediately while the granola is still crunchy!

Shopping Guide: How to Choose the Best Ingredients

To make your breakfast bowl truly gourmet, choosing the right brands is key. Whether you are shopping at Whole Foods in the US or Waitrose in the UK, here is what you should look for:

1. Finding the Perfect Yogurt

The secret to a café-style bowl is the thickness of the yogurt.

Go for Greek or Skyr: These are strained longer, making them extra creamy and high in protein.


The "Plain" Rule: Always buy Plain (Unsweetened) yoghurt. Most flavoured yoghurts contain as much sugar as a dessert. You can add your own natural sweetness with honey or fresh berries.


Top Brands (US): Chobani, Fage, and Siggi’s (for a thicker, tart flavour).


Top Brands (UK): Fage Total, Yeo Valley Organic, and Arla Skyr.

2. Selecting the Right Granola

Not all granolas are created equal. Some are hidden sugar bombs!

Check the Clusters: Look for "chunky" or "cluster" granola if you like a big crunch that doesn't get soggy in the yoghurt.


Read the Label: Aim for brands that use honey, maple syrup, or coconut sugar instead of refined white sugar or corn syrup.


Top Brands (US): Purely Elizabeth (excellent ingredients), Kind, or the famous Trader Joe’s Just the Clusters.


Top Brands (UK): Lizi’s (low sugar options), Dorset Cereals, or Waitrose No.1 range for a premium feel.

3. Where to Shop

In the USA, Whole Foods offers the best variety of organic toppings, while Trader Joe’s is the "go-to" for affordable, high-quality granola.


In the UK: Waitrose and M&S have the most luxurious granola selections. For a great budget-friendly protein boost, check the dairy aisle at Tesco or Sainsbury’s.

Burrito Recipe You’ll Ever Need

If there is one breakfast that can cure a bad mood (or a hangover), it’s a warm, loaded Breakfast Burrito. It’s basically a hug in a tortilla.

For a long time, my homemade burritos were... sad. They fell apart, or they were dry. But after much testing, I found the secret formula: Texture is everything. You need the crunch of the potato, the creaminess of the egg, and a toasted shell to hold it all together.

Here is how to make the best burrito of your life.

Ingredients (Makes 2 huge burritos):

• 2 Large Flour Tortillas (10-12 inch) – Tip: Get the biggest ones you can find.
• 4 Large Eggs (scrambled soft)
• 2 Hash Browns (frozen or homemade) OR 1 cup diced roasted potatoes
• 2-3 Sausages (removed from casing) OR 4 slices of Bacon
• 1/2 cup Cheddar Cheese, grated
• 1/4 Avocado, sliced
• 2 tbsp Salsa or Pico de Gallo (drain the liquid so it doesn't get soggy!)

Hot Sauce (optional, for serving)


Instructions:

1. The Crunch Layer

Cook your hash browns or potatoes until they are extra crispy. This texture is crucial. If you are using frozen hash browns, fry them until golden brown.

2. The Protein

In a skillet, cook the sausage meat or bacon. Break the sausage up into small crumbles as it cooks. Remove from the pan but leave a little bit of the fat for flavour.

3. The Eggs

Whisk your eggs and cook them in the same pan on low heat. Keep them soft and slightly undercooked (they will finish cooking inside the hot burrito). Do not overcook them!

4. Warm the Tortilla (Crucial Step!)

Microwave your tortillas for 15 seconds or heat them quickly in a dry pan. A cold tortilla will crack when you roll it. A warm tortilla is stretchy and cooperative.

5. The Assembly
Layer your ingredients in the centre of the tortilla:

Cheese (bottom layer, so it melts)
Hash browns
Meat
Eggs
Avocado & Salsa

6. The Roll & Seal

Fold the sides in, then tuck the bottom flap over the filling and roll it tight like a sleeping bag. Pro-Move: Place the burrito seam-side down in a hot pan for 1-2 minutes. This seals the burrito shut and gives you a delicious crispy crust.

Avocado Toast with a Perfect Poached Egg

 

There is a reason why Avocado Toast remains the king of breakfast. It’s simple, nourishing, and looks like a piece of art on a plate. But the difference between "okay" toast and "restaurant-quality" toast lies in the details.

Today, I’m sharing my foolproof method for the creamiest avocado base and that elusive, perfect runny poached egg.

Ingredients:

• 1 thick slice of Sourdough bread (or your favourite artisanal loaf)
• 1 ripe Avocado
• 1-2 Fresh Eggs
• 1 tsp Lemon juice
• Red pepper flakes (for a little kick)
• Extra virgin olive oil
• Salt & freshly cracked black pepper
• Optional: Feta cheese, microgreens, or "Everything Bagel" seasoning.

Instructions:

1. The Perfect Avocado Base

Don't just slice it! In a small bowl, mash the avocado with lemon juice, a drizzle of olive oil, and a pinch of salt. Mashing it creates a "glue" that holds everything together and ensures flavor in every bite.

2. Toasting to Perfection

Toast your sourdough until it’s golden brown and sturdy enough to hold the toppings. For an extra chef's touch, rub a halved garlic clove over the warm, toasted bread.

3. The Masterclass Poached Egg

Bring a pot of water to a gentle simmer (not a rolling boil).
Add a splash of vinegar (it helps the whites congeal).
Create a gentle whirlpool with a spoon and crack your egg into the centre.
Cook for exactly 3 minutes for a liquid gold yolk.
Remove with a slotted spoon and pat dry on a paper towel.

4. The Assembly
Spread a thick layer of the avocado mash onto the toast. Carefully place the poached egg on top.

5. The Finishing Touch

Sprinkle with red pepper flakes, black pepper, and microgreens. Slice into the centre and let that yolk flow!

Garden Fresh Vegetable Omelette

This colourful and nutritious omelette is the perfect way to start your day. It’s packed with fresh vegetables and is incredibly versatile—feel free to swap in whatever veggies you have in your fridge!

Prep time: 10 minutes Cook time: 8 minutes Serves: 1

Ingredients:

• Eggs: 3 large eggs
• Liquid: 1 tablespoon whole milk (or water for a lighter texture)
• Seasoning: Salt and freshly ground black pepper to taste
• Fat: 1 tablespoon unsalted butter (or olive oil)

Vegetables:

• 2 tablespoons diced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup sliced button mushrooms
• A small handful of fresh baby spinach

Optional: 2 tablespoons shredded cheddar or feta cheese

Garnish: Fresh chives or parsley, chopped

Instructions:

Prepare the Veggies: Chop all your vegetables before you start cooking. The cooking process goes fast, so having everything ready is key!

Whisk the Eggs. In a medium bowl, crack the 3 eggs. Add the milk (or water), a generous pinch of salt, and black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and the mixture is slightly frothy.

Sauté the Base Aromatics. Melt half of the butter (1/2 tablespoon) in a 9 or 10-inch nonstick skillet over medium heat. Once bubbly, add the diced red onion and bell pepper. Cook for about 2–3 minutes until they begin to soften.

Cook the Mushrooms and Spinach. Add the sliced mushrooms to the pan and cook for another 2 minutes until browned. Finally, toss in the fresh spinach and cook just until wilted (about 30 seconds).

Pour the Eggs. Add the remaining butter to the pan with the veggies, letting it melt to coat the bottom. Pour the egg mixture directly over the vegetables in the pan. Swirl the pan gently to distribute everything evenly.

The Cook and Tilt Technique. As the eggs begin to set around the edges, take a rubber spatula and gently lift the cooked edge, tilting the pan so the uncooked runny egg in the centre flows underneath. Repeat this around the pan until the top is mostly set but still looks slightly moist and glossy.

Fold and Serve. If adding cheese, sprinkle it over one half of the omelette now. Carefully slide the spatula under the half without cheese and fold it over the cheesy half. Let it cook for 30 more seconds to melt the cheese.