Staring 2015 the way I mean to carry on

It's been a while and to be honest, what with going back to work, getting the boy to nursery and recent festivities I've let my eye off the healthy eating ball a bit...ok a LOT! 

It all goes back to normal though next week with the start of a new Bootcamp being run by my dear friend Kate Burles (check her out www.exerciseeasy.co.uk). So, to at least start as I mean to go on I have spent this morning making some easy, healthy snacks and breakfasts to keep me on the straight and narrow.

One of my favourite Christmas presents was The Art of Eating Well by Jasmine and Melissa Hemsley (@HemsleyHemsley). I've been following them online for ages and one of the recipes which first hooked my interest was mini vegetable frittatas.

And here is my version made with leftover veg

These are absolutely delicious and will be a life saver on the mornings I have to take Little M to nursery.

I've also made a batch of a snack my Mum has made for years. 

This simple snack of sunflower and pumpkin seeds dry-fried with a splash of Tamari is not only delicious but there's nothing bad ! All you need to do is dry fry the seeds, agitating every now and then, until they start to pop. Then add as little or as much Tamari as suits your taste and hey presto! As long as you let them cool fuly before puting them in an airtight container they will keep for ages (if you can keep your hands out of the jar!).

Mini Breakfast Frittatas 

Makes 12 mini frittatas 

8 eggs

1 onion, finely chopped

1 large garlic clove, finely chopped

Veg! Literally whatever you have (my first batch has one red pepper and half a courgette)

Herbs (I used dried sage and thyme from my garden because that is what I had)

A handful of hard cheese, grated (of course I used my favourite Westcombe Cheddar)

Salt and pepper to taste

The Hemsleys recommend that the mix be 50/50 egg and veg but next time I will add one more egg just to make them that little bit bigger.

1. Pre-heat the oven to 190 c

1. Whisk the eggs in a bowl

2. Add all the finely chopped veg and the cheese

3. Season to taste

4. Divide the mixture evenly in a 12-muffin muffin tin

5. Cook for 12-14 minutes, until fully cooked and firm.

I will also be making a baby friendly version of these for The little man, without salt...watch this space...