Breakfast is boring - I'm sorry, it just is. Especially for those of you braving and suffering the gruesome (albeit hugely effective) Candida diet. Well, unless you have the time or inclination to spend the time making something messy.

But often, I don't. I want something easy to make and tasty to eat; something that is healthy but also filling. Something I can throw together in 15 minutes and enjoy!

So today I made just that: 

 

4 Free Range Medium/Large eggs

100g Feta cheese

2-3 handfuls baby leaf spinach

1 x (Quorn) sausage (optional, for the protein hungry)

6 cherry tomatoes or 1 large tomato (halved)

Sourdough bread or follow my recipe for mini roasties

Butter for spreading & frying

Salt & pepper to taste

 Serves 2 hungry people!

• Add a little butter and/or olive oil to a shallow saucepan, spread around and heat until melted and starting to sizzle.
• If using, chop the sausage up into about 1cm thick pieces and fry until cooked throughout.
• Whisk together all four eggs, add salt and pepper to taste and stir in spinach and feta cheese.
• Pour into pan (with sausage) and scramble! Cook until eggs are ready and the spinach has wilted.
• Serve on buttered sourdough toast with cherry tomatoes

Yum! Breakfast suddenly got a little more exciting

I've always had a talent for making a good meal out of nothing. Give me a supposedly empty fridge and I'll whip you up something surprisingly tasty in no time; but I even shocked myself with this one - amazing what a tasty treat craving can inspire you to do in the middle of the night!

Out of the scraps of my kitchen cupboard has arisen this delicious dessert (cupcakes in this case, but for a single, large cake just double the recipe & use a cake tin) which I think would make the perfect alternative Christmas cake with it's festive chocolate orange flavour.

NB: I tend to try and do as much sugar and wheat free baking as possible. This is NOT sugar free, but I have used honey and maple syrup to cut it down a little. All the flour use was Doves Farm gluten free. 


65g salted butter
70g golden caster sugar
1 tbsp honey
1 tbsp maple syrup
1 large egg
70g plain flour 30g Self Raising flour mix
25g ground almonds
Half tsp baking powder
Large pinch vanilla salt (or add vanilla and salt separately)
3 qtrs of a large orange, squeezed
1 tbsp choc/caramel sauce per cake (I used Tesco Finest)

*Optional* 
These cakes are pretty rich and moist as it is, so you don't really need icing. However, if you want to make them pretty, consider a dusting of icing sugar over your favourite stencil!


    •    Preheat oven to 180 degrees C.

    •    Cream together butter, sugar, honey & maple syrup.

    •    Add egg & vanilla salt. Beat in well.

    •    Squeeze 3 quarters of a large orange and add to cake mix - watch out for pips!

    •    Weigh out all dry ingredients combine, sieve and add to mix.

    •    Spoon batter into muffin cases (in tray), filling until half full. Dollop 1 tbsp choc & caramel sauce into the middle of each cake and cover over with cake mix until two thirds full.

    •    Bake in the oven for 20-25 mins or until skewer comes out clean.

    •    Leave to cool.

    •    Eat!

 For instructions on how to make your own chocolate and caramel sauce to make this an entirely home made creation, check back next week.

 Let me know how you get on, in the comments below....enjoy!