Breakfast
Breakfast Avocado Baked Eggs
ingredients :
- 1 avocado
- 1/4 lemon (juice)
- 2 eggs
- Pinch of salt
- Pinch of black pepper
- Handful of cilantro (chopped)
instructions:
- Preheat your oven to 425 Fahrenheit / 220 Celsius.
- Using a sharp knife, cut your avocado in half, removing the seed with your hands or a spoon.
- You'll want to scoop out a slightly larger hole within each avocado half to fit your egg in. This is relatively easy to do with a teaspoon.
- Squeeze over the juice of the lemon quarter on the tops of the avocado halves. This will stop them turning brown in the oven. Now crack your eggs into each of the avocado halves and add a pinch of salt and pepper to the top of each.
- Place them on a small baking tray or within a muffin tin (helps them stay stood upright) and put them in the oven for 15 minutes.
- Once they're ready, let them stand for 1 minute before serving them.
Lunch
Moroccan Stuffed Sweet Potato Skins
ingredients:
- 2 sweet potatoes
- 1 can of chickpeas, drained
- 2 cloves of garlic, finely chopped
- 2 tsp cumin
- 1 handful of parsley, finely chopped
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 40g feta cheese, cut into cubes
instructions:
- Start off by preheating the oven to 370 fahrenheit / 180 Celsius.
- Place the sweet potatoes on a baking tray, cut a few shallow slits into them with a knife and place into the oven to roast for around 40 minutes.
- Whilst the sweet potatoes are roasting, get a large bowl and add in the chickpeas, garlic, parsley, cumin, coriander and paprika. mix them together well.
- Remove the sweet potatoes from the oven and cut in half horizontally. Scoop out the sweet potato, leaving about 2cm of sweet potato attached to the skin.
- Cut the sweet potato into bite size pieces and mix into the chickpeas so that they are covered with the spices.
- Take the contents of the bowl and spoon back into the sweet potato skins. Add the cubes of feta and place back into the oven for 15 minutes. Then remove from the oven and serve hot!
Dinner
Baked Tilapia with Parmesan Crust
ingredients:
- 2 tilapia fillets
- 100g vegetarian Parmesan, finely grated
- 40g breadcrumbs
- 1 handful parsley, finely chopped
- 1.5 tsp paprika
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 lemon, cute into wedges
instructions:
- Begin by preheating the oven to 400 Fahrenheit / 200 Celsius.
- In a mixing bowl, mix together the grated Parmesan, breadcrumbs, paprika, black pepper and parsley. Spread the mixture onto a large, flat baking tray and leave to one side.
- In a small jug, mix together the lemon and olive oil, Take just under half of the olive oil mixture and rub over both sides of 1 tilapia fillet, then dip into the Parmesan mixture, covering the whole fillet. Then repeat the process with the second fillet, leaving a little leftover oil.
- Once both tilapia fillets have been covered, check for any spots where the crust may not be sticking and dab a little extra oil onto it, followed by a sprinkling of the Parmesan mix.
- Place both of the tilapia fillets in the oven and leave to cook for around 20 minutes. You will know the tilapia us done when the crust turns a golden brown color and the tilapia fresh is white and flaky.