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New in Nutrition

New In Nutrition | Sept 2020

New in Nutrition

New In Nutrition | Nov 2020

Just sharing my most favourite breakfast with you

Just sharing my most favourite breakfast with you this morning as it brightens my day at the moment and I get lots of messages from people saying they are stuck for breakfast ideas. There are heaps more on my website. But this is one I return to over and over again. In different versions, sometimes without the avocado, sometimes with seasonal veggies such as asparagus, baby leaves, fresh herbs, sautéed cabbage or kale... I love it with sauerkraut or kimchi as they go so well with eggs and I adore the tart, saltiness, as well as being good for my gut. I know loads of people think vegetables at breakfast is awful but I encourage that we challenge our habits from time to time and try different things as you never know, you might be converted and start to enjoy veggies for breakfast too. This could easily be made vegan by removing the eggs and adding some mashed chickpeas or beans with lemon and olive oil. Yum, I’ll try that tomorrow 😋 Here is a rough recipe and I hope you all have a nice day x⠀
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INGREDIENTS⠀
2 medium eggs⠀
1 slice toast (I like rye or sourdough bread)⠀
¼ ripe avocado, mashed (optional)⠀
juice of half a lemon⠀
1 large tablespoon sauerkraut / kimchi⠀
4 cherry tomatoes, cut into quarters⠀
lots of fresh herbs such as parsley, dill, chives, coriander or basil (or a mix of all)⠀
1 heaped tsp toasted pumpkin & sunflower seeds (I have a jar of these on the go each week) or a sprinkle of a seed mix (there are many now)⠀
sea salt flakes & chilli flakes⠀
STEP-BY-STEP⠀
Put the eggs in a pan to boil for 6 mins. Plunge into cold water then peel the shells. (I use an electric egg boiler so they are perfectly done every time.)⠀
Toast the bread & spread the mashed avocado on top. Drizzle with a little lemon juice.⠀
Spread the sauerkraut on top and sprinkle over the tomatoes.⠀
Halve the eggs and add to the toast then sprinkle with the herbs, toasted seeds, salt and chilli flakes.⠀

Thanks so much for all of the lovely, concerned me

Thanks so much for all of the lovely, concerned messages about Mabel over the weekend (she had a nasty run in with some barbed wire last week). I’m happy to say that she is all stitched up, home and recovering nicely. She needs to rest and no walks for a couple of weeks (which is so hard to explain to a dog 🤷‍♀️) but she is getting abundant snuggles on the sofa to make up for it. I’m so grateful for all of the messages - you are such a lovely lot! Sorry I couldn’t get back to you all but I was so touched by the flood of love and concern. Hope you are all ok X
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#ameliafreer #whippetsofinstagram #itsadogslife #whippet #dogsofinstafram #littlestoriesofmylife #amomentofmine #theartofslowliving #thehappynow #documentinglife #countrylife #countryside #englishcountryside

Ad / NEW RECIPE: WINTER BUDDHA BOWL WITH MISO TAHI

Ad / NEW RECIPE: WINTER BUDDHA BOWL WITH MISO TAHINI DRESSING⁠
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I’ve often thought of Buddha bowls as a sort of nourishing pick-and-mix. They tend to combine a selection of delicious different vegetables, pulses, grains and/or nuts and seeds into a lovely bowl and can be warm or cold depending on what you prefer. A colourful feast of different textures and flavours, they’re also great for getting a few extra portions of vegetables into our diets, as well as being a fantastic way of using up leftovers or odd vegetables in the fridge. ⁠
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I think the key to making a really delicious Buddha Bowl is to bring together all the different components with a wonderful dressing. And if you’re not familiar with tahini dressings, then I urge you to give this one a try. They are deliciously creamy - yet can also be made entirely plant-based - and tahini can provide us with a nutritious source of iron, calcium and unsaturated fats. This one, made with a little miso and @aspallvinegar raw cyder vinegar is a new favourite. It will last for about 4-5 days in the fridge (just pop it into a clean jam jar) and is also wonderful alongside all sorts of vegetable dishes, chicken or fish, so do make a bit extra.⁠
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The link to the recipe is in my bio, including how to make these delicious dukkah-roasted carrots! I hope you enjoy it as much as I do. x⁠
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⁠pic by @thisisjenrich
#ameliafreer #aspallvinegar #dinner #healthyeating #ad #nutritious #food #cooking #foodie #cydervinegar #lunch #tahinidressing #healthyeating #buddhabowl #vegetablerecipe #applecidervinegar #acv

One of those precious days to remember. A lot of f

One of those precious days to remember. A lot of firsts for us. Feeling so grateful 🙏🏻 I hope you are all ok and that this snowy day brought you a little bit of magic too ❄️☃️🤍
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#ameliafreer #littlemomentsofhappiness #amomentofmine #pursuepretty #weekendvibes #darlingweekend #countryside #snowman #thehappynow #forahappymoment

Veggie lentil spaghetti on this snowy day. Sooo co

Veggie lentil spaghetti on this snowy day. Sooo comforting and I made masses so we have lots for the rest of the week. Click the link in my bio for the recipe 👆🏻 Hope you have all had a lovely snowy day x
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#ameliafreer #healthyrecipes #makinghealthysimple #onmyplate #inmykitchen #sundayfood #batchcooking #vegan #eeets #nourish #nutrition #healthyfood #healthydinner

A brief glimpse of something joyful. I wanted to s

A brief glimpse of something joyful. I wanted to share it with you all 🌈
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#ameliafreer #littlestoriesofmylife #amomentofmine #theartofslowliving #thehappynow #documentinglife #countrylife #countryside #englishcountryside

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