12 things on toast, Amelia Freer

My 12 Favourite ‘Things on Toast’

Here is a tasty selection of my 12 favourite ‘things on toast’: perfect for a tasty breakfast, speedy lunch or light supper, too. 12 #thingsontoast Smashed Minty Peas and Prosciutto Olive tapenade, Cherry tomatoes and Feta with Mixed Seeds Oven Roasted Pepper Strips, with Goats’ Cheese and Toasted Pine Nuts Poached Trout, Cucumber, Avocado, RadishContinue reading

Amaranth Granola

Crunchy Amaranth Granola

This recipe celebrates naturally gluten-free grains. Amaranth, used by the ancient Aztecs, is a complete protein source boasting eight essential amino acids and a host of other nutrients. It is naturally gluten free – it’s a seed, not a grain. I make a simple porridge with soaked amaranth, cinnamon, a few blueberries and a drizzle ofContinue reading

Grilled Sardines and Tomatoes, Amelia Freer

Grilled Sardines & Tomatoes with Crunchy Herb Dressing

Sardines are a fantastically rich source of the omega-3 essential fatty acids, EPA & DHA, as well as a wealth of other nutrients, including vitamin D, which is essential to optimum health. The omega-3 fats are essential for healthy skin, but most Western diets are unfortunately deficient, so making sure that you eat plenty ofContinue reading

Buckwheat Pancakes

Buckwheat Pancakes

This dish is from #EatInSeason: Autumn Inspiration. Buckwheat is a good source of both fibre and protein and a great gluten free flour to make delicious nutty pancakes. I have gently stewed Autumnal blackberries to top mine for a good weekend breakfast or brunch, but try them with savoury toppings too, like an avocado salsa salad or someContinue reading

Green Shakshuka

Green Shakshuka

This dish is from #EatInSeason: Autumn Inspiration. The ubiquitous brunch staple of red shakshuka gets a sensational spicy green make over here, with some of my favourite flavours. I’ve used frozen spinach as it works really well but try blanched kale, or swiss chard, especially as autumn turns to winter.  Ingredients / Serves 4  1 tsp caraway seeds  1 tbsp cuminContinue reading

Summer Vegetable Frittata

Summer Vegetable Frittata

Prep time: 5 mins // Cook time: 8 mins // Serves 4-6 I think every fridge should have some frittata slices in it. Possibly the easiest and swiftest meal to make, it stores well and is just as tasty cold as when straight out of the oven. It works for any meal of the day and IContinue reading

Wake Me Up Broth by Amelia Freer

Green ‘Wake Me Up’ Broth

Many of my clients recoil at the thought of vegetables at breakfast but this nutrient dense vegetable broth is a beautiful way to start the day, although that’s not to say that you cannot enjoy it at any time for a natural energy burst. Chicken stock, or bone broth, is a hydrating way to get aContinue reading

Herby Green Bread by Amelia Freer

Herby Green Bread

This delicious green bread is more cakey than bready in texture, because it’s gluten-free. It’s really nice toasted for breakfast with a poached egg, but as it will fall apart quite easily (because of the lack of gluten), it won’t toast very well in a toaster. Instead, put it on a baking sheet under theContinue reading

Broad Beans, Feta, Herbs, Egg - Amelia Freer

Egg on Toast, Broad Beans with Herbs & Feta

This dish is from my #EatInSeason: Summer Inspiration. This dish is a true celebration of summer. Super fresh, fragrant and surprisingly filling, it makes an ideal breakfast or brunch. Broad beans are from the legume family, so are a great source of vitamins and minerals, plus they pack a good protein punch. Just one cup of broad beans will giveContinue reading

Egg Soldiers

Egg with Veg Soldiers

Often I find the simplest of meals to be the most rewarding and I especially love dishes that can be easily adapted to bring the rainbow of seasonal veg to our plates. This is one of those quick dishes: egg and soldiers with a twist. Here, I have swapped in traditional toasted soldiers for fresh seasonal veg to create aContinue reading

Sardines with Spiced Potatoes

Sardines, Spiced Potatoes & Poached Egg

This recipe accompanies my article on Oily Fish which features in my What’s the Evidence? series. This is a powerhouse of goodness and energy for a weekend brunch. Delicately curried potatoes pair deliciously with tinned sardines. This is a great store cupboard dish and a tasty alternative to sardines on toast! You’ll Need (Serves 2 for brunch) 1Continue reading

Coconut Pancakes

These are really good pancakes; they crisp nicely on the outside but are very fluffy and soft on the inside. I’ve added blueberries and coconut as they work so well together here, but do swap these for your own favourite combo. This recipe appears on page 220-1 of  Cook. Nourish. Glow. (spot the typo though –Continue reading

Smörgåsbord Platter

Taken from Healthy Christmas Leftovers This festive Smörgåsbord Platter has to be the most exquisite way to serve a crowd a feast of colour, flavour and goodness, plus it’s the perfect way to use up leftovers and short-lived fresh produce over the Christmas holiday. No matter how well I’ve planned or how good my intentions, there will always be surplus foodContinue reading

Vegetable Fritters

Vegetable Fritters

Recipe taken from Healthy Christmas Leftovers I’m a huge fan of fritters: they are packed full of goodness and taste; make the ideal quick, lazy breakfast/brunch; and are the perfect choice for reincarnating leftover veg. I love to top them with poached eggs or a pile of smoked salmon teamed with a handful of baby leaf spinach or rocket. I’ve used sprouts, peas,Continue reading

Gluten Free Carrot & Caraway Bread

Carrot & Caraway Gluten-Free Bread

Recipe taken from Healthy Christmas Leftovers This is a sumptuous and festive loaf, perfect for Christmas platters and sharing with family and friends. It keeps really well if you want to make it ahead of time. Makes 1 Tin Loaf 100g gluten free brown bread flour 7g fast action yeast 200ml warm water 400g glutenContinue reading

Shakshuka

Shakshuka Using Leftover Vegetables

Recipe taken from Healthy Christmas Leftovers The smoky heat of a shakshuka works wonderfully with leftover vegetables thrown into the sauce. Here (given the festive time of year), I used leftover chestnuts, crunchy red cabbage, peas and leeks, but do experiment and use what you have to hand. If you are cooking for a crowd, youContinue reading

Beetroot, Rosemary and Walnut Soda Bread (Gluten Free)

Beetroot, Rosemary and Walnut Soda Bread (Gluten-free)

This is a really unusual way to boost your beetroot intake, plus there is nothing more joyful to see than a pink loaf of bread. Serve with a tasty soup or toasted for breakfast under a poached egg, this is a wonderful addition to your week. Dry ingredients: 250g gluten-free white flour 250g gluten-free brown bread flour 1½Continue reading

Kale & Mushroom Muffins

This recipe is featured in my #EatInSeason: Kale (click here for other delicious kale recipes). They are so easy to whizz up and they make the perfect brunch to serve to friends and guests. You’ll Need (Serves 2) 120g kale 150 chestnut mushrooms, sliced 5 tbsp coconut oil 3 clove garlic, crushed a few sprigsContinue reading

Nut and Seed Granola

Crunchy Nut & Seed Granola

I’m really not a fan of cereal, but for those of you that like to start your day with a little bit of crunch, this is for you. Full of healthy fats and rich in nutrients, this will help to keep you full as well as providing an energy boost. Suitable for any time of the day.Continue reading

Celeriac Rosti

Celeriac Rostis

My garden has become a bit of a ghost town over the last few weeks. We have been turning the soil and clearing the patches ready to start planting as we patiently await Spring! For now, I have mostly root vegetables left and still a healthy pack of winter squashes which I am slowly working myContinue reading

Quinoa Porridge

Warming Quinoa Porridge

Quinoa is a seed, not a grain. It’s not something that I eat a lot of, but it does make a lovely breakfast porridge and a great alternative to oats. It’s naturally gluten free and rich in nutrients and protein so it’s a better choice than plain oats. It’s also really versatile so play around with the flavours. I findContinue reading

Chia Power Porridge

Chia Breakfast Bowl

I decided a few years ago to ‘go against the grain’. Finding good breakfast options was a challenge, it’s by far the hardest meal of the day to make gluten-free. Enter the sexy little chia seed – with more omega-3 fatty acids than salmon, a wealth of antioxidants and minerals, a complete source of proteinContinue reading

Egg muffins

Egg ‘Muffins’

I’ve always been a fan of frittatas and have often encouraged clients with busy households to make up frittata slices to keep in the fridge for quick snacks or meals.  But a frattata is of course a natural at breakfast and making mini ones using muffin trays is ideal.  I didn’t create this concept, IContinue reading

The Hangover Sandwich

The Hangover Sandwich

It would be unrealistic not to enjoy the odd overindulgence. We’ve all suffered from the morning after effects of too much alcohol but instead of the usual English fry-up or pain au chocolate to ease the pain, why not be a little savvier with your choice of recovery food by avoiding the evil clutches of the sugar and carb spiral?Continue reading

Rainbow salad in a jar

How to Make a Rainbow Salad-in-a-jar

This is super easy and so much nicer than a packed lunch. It is my homage to the abundance of fresh produce in the garden at the moment. Ingredients // Serves 2: 1 cucumber, made into noodles using a spiralizer 1 packet feta cheese, crumbled 1 beetroot, washed, peeled and grated, and dressed in lemon juiceContinue reading