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Breakfast Muffins: 8 eggs 5 slices of lean ham. bacon or chicken 1/2 a cup chopped spring onion 1 cup chopped mushrooms 1 cup chopped cherry tomatoes Olive oil Mixed herbs, salt & pepper In a frying pan toss all the meat and veggies into a tablespoon of olive oil to cook along with herbs. salt and pepper. Beat your eggs together in a bowl Add the cooked ingredients and pour it into a muffin tray. Bake in a preheated oven at 200C for 15 - 20 minutes You can eat them hot or cold

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Buckwheat Beetroot Wraps

MAKES 12 CRÊPE-LIKE WRAPS240ml (81⁄4fl oz/generous 1 cup) beetroot (beet) juice2 eggs
175g (6oz/11⁄3 cups) buckwheat flour 1 teaspoon ground cumin
1⁄2 teaspoon salt
2 tablespoons olive oil
90ml (3fl oz/1⁄3 cup) water, to thin

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Baked Sweet Potato Falafel

{Video!} This baked sweet potato falafel, which is vegan friendly, gluten free AND oil free, won't leave you disappointed up against your regular deep fried falafel cravings! This recipe packs all the flavour and none of the nasties, leaving you feeling full and nourished. Try out this super easy recipe for a great addition to a lunch this week!

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Mini vegan doughnuts

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Two Ingredient Pancakes for Baby Led Weaning

Pancakes made with just two ingredients. Gluten, dairy and sugar free . Perfect for baby led weaning and older children too | My Fussy Eater Blog

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Hash Brown Potato Cakes

Hash Brown Potato Cakes - if usimg fry light instead of oil could use these for slimming world!

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A feast for the eyes: Artist's incredible oil paintings of food look good enough to eat

A feast for the eyes: Artist's incredible oil paintings of food look good enough to eat | Mail Online

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Parsnip rösti

Nigel Slater's parsnip rosti recipe - for more seasonal recipe ideas visit

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