Recipe: Fruit and nut breakfast bars

I am not a breakfast person. I am strictly a roll out of bed with the minimum amount of time needed to brush my hair, apply mascara, pull on clothes and get to work. Making and eating food is right down at the bottom of my priority list so I need things I can stock up on once a week and just grab and go. The problem is that things that fit these criteria – chocolate croissants, cereal bars, breakfast biscuits – is they aren’t exactly healthy most of the time. And if they are healthy then they taste like straw.

Well these breakfast bars are almost the perfect solution. They keep for weeks stored in an airtight container. They’ve been market tested on the people I work with and the full batch disappeared in under an hour so I have to conclude it’s not just me who finds them delicious. And they are absolutely packed full of healthy things like oats, nuts and fruit. Although there is the small matter of the tin of condensed milk to hold them together but hey, nobody’s perfect. Continue reading “Recipe: Fruit and nut breakfast bars”


Recipe: My go to dinner


You know those meals that just taste unhealthy? This is one of them. But the magical part is that it’s not. At all. Unless you call one tablespoon of oil and a pinch of salt unhealthy in which case – what on earth DO you eat?

Not only is this meal healthy, it’s also easy, cheap and delicious. Sound too good to be true? Ok, I admit it is a little. The pay off is that it’s not particularly quick to cook. It takes about half an hour and you do need to be in kitchen all that time. But you can do something else at the same time easily enough; it just needs stirring every now and then.

Whenever I’m cooking just for me this is my go to recipe. I would happily eat it twice a week. I can’t explain why it’s so good – it’s only egg fried vegetable rice – but it just works. I think it’s something to do with the saltiness of the rice and the sweetness of the caramelised onion. It might seem excessive to put the vegetables on so early but cooking them for longer over a lower heat is really worth it.

You can vary it to your tastes too using pretty much any vegetables you want. Broccoli, baby sweetcorn and pak choi (if you’re feeling fancy) have all been tried, tested and approved. If you want it spicy you could add a red chilli to the veg halfway through cooking. Or a sprinkling of cumin in with the onions works really well. But the recipe I’m giving you is with the most store cupboard basics.

Serves 1


75g brown rice

Pinch of salt

1 brown onion

1 small clove of garlic

1 tbsp cooking oil

1 carrot

Half a red pepper

1 egg


Put the rice in a saucepan of boiling water with a pinch of salt, cover and leave to simmer for half an hour.

Meanwhile, chop up the onion into reasonably small pieces. Crush the garlic.

Heat the oil in a medium frying pan over a low heat.

Add the onion and garlic.

Cut up the carrot and add to the frying pan.

Cut up the red pepper and add.

Continue to stir the vegetables every now and then. If the onion starts to burn rather than caramelise then turn the heat down.

Stir the rice occasionally too, making sure it isn’t sticking and top up with water if it starts to boil dry.

Once the rice has had half an hour check to make sure it’s cooked then turn off.

Beat the egg and add to the frying pan, stirring vigorously until it scrambles.

Drain the rice, mix into the vegetables until everything is coated in the egg and serve.