Well ,we have reached another new year and a lot of people begin their health journeys once again after the Christmas indulgence.
A new year means a new you, so why not start the year off right with some healthy food options for breakfast?
Louth chef Steven Bennett who currently runs The Comfy Duck restaurant at The Oaklands Hall Hotel in Laceby commented: “There’s nothing better than a wholesome breakfast to kickstart your day.
“Don’t be fooled into any fad January diets that are going to starve you of that vital boost of energy you need in the morning.
“Instead, plan your meals for the week ahead, meaning your fridge is stocked up with all of the healthy snacks you need.
“One of my favourite mid- week on-the-go breakfasts is a green smoothie that takes less than fivde minutes to make.It’s simple to make and tastes delicious.”
Steven added: “The best thing about a smoothie is, you can throw pretty much anything into it.
“This Spinach and green smoothie has the ultimate zing to it, perfect for that morning boost.
“If you want something a bit more filling, try blending a frozen banana, almond milk, strawberries and some protein powder or unrefined peanut butter.”
The simple way to make this smoothie is as follows: In a blender, place 1 large handful of spinach, 1/2 cup of cold water or crushed ice.
Blend at a high speed until all of the spinach has combined with the water.
Meanwhile, coarsely chop 1/3 fresh pineapple and 1 apple and peel and great 1cm fresh ginger.
Add all of these to the spinach and water and continue to blend, before adding the juice of 1/2 lime and 1cm of fresh ginger, peeled and grated.
Pour over ice to serve.
Steve said: “My next recipe is Scotch Pancakes with Greek Yoghurt and Poached Peaches.
“This is a delicious healthy alternative to a traditional Full English and perfect for a cold, lazy January Sunday morning.”
The ingredients and instructions to this recipe are to the right hand side of this page.
To see more of Steve’s recipes, you can view him in action via his new Youtube channel.
The Comfy Duck restaurant, which Steven runs, launches a new menu every four-five weeks, designing their dishes around the ingredients that are available on their door-step rather than designing dishes that demand ingredients that need to be imported and are a part of a huge supply chain.
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