CHOCO TREAT!  - A real treat of a breakfast with the addition of some cocoa pops!  Ingredients Cocoa Pops (Couple of heaped tablespoons) (Can substitute Rice Crispies!)                      1 Banana sliced Raspberries Strawbrries sliced Blueberries Koko coconut yoghurt - 3 dessert spoons Coconut water (enough to soak the rice crispies Useful as a back-up if you have run out of fresh fruit, a couple of the major supermarkets do a frozen blend of Mango, Kiwi, Spinach and Kale which is (surprisingly) delicious as a substitute for berries.
OPTIMAL OMELETTE In 7 Minutes For this omelette, I use my 'best friend'  - an omelette maker acquired 2 years ago, So simple to use and easy to wipe clean. Makes the perfect omelette every time without half left stuck to the pan - meaning one egg is sufficient to make a filling lunchtime meal. After tasting the results, Mary and Michael (Committee) have bought one too and are now experimenting with their own recipes! Ingredients (mine or your choice!) 1 large egg Grated cheese (cheddar or vegan - one tablespoon) 3 baby tomatoes sliced 1 spring onion chopped Mixed salad leaves 2 slices of toast (wheat or gluten free). Beat the egg. Add cheese, tomatoes and spring onion, mix well and pour into the omelette maker. Close lid and cook for approx 3-4 mins until raised and golden. I serve mine on Genius Triple Seeded Gluten Free toast with pickled beetroot and salad leaves on the side. Delicious! My favourite lunch. Variations Spanish omelette - substituting thinly sliced cooked potatoes for tomatoes, Ham and cheese omelette, Cooked chicken and mushroom omelette, Sliced banana omelette topped with raspberries or strawberries and yoghurt (dairy or coconut), Pineapple omelette topped with kiwi, blueberries and yoghurt.
SINGAPORE SLING  - 30 mins (10 mins prep) So named as I sling everything into the pan! Ingredients Small packet of Singapore or plain thin rice noodles (rice noodles are gluten free and more easily digested) 1 yellow papper, 1 red pepper (or two red) diced 1 red/white onion chopped 1 courgette diced 1 carrot sliced Broccoli florets Pre cooked chicken breast diced Blure Dragon reduced sugar Chilli sauce Blue Dragon Spring Onion and Oyster sauce Olive oil Fry the onion in a little oil for 5 mins. Add peppers, courgette, carrot, broccoli, Blue Dragon sauces to taste, and a couple of tablespoons of water. Place a lid on the pan and simmer for the required length of time depending on how well-cooked you like your vegetables. For the last 5 minutes add the cooked chicken and Singapore rice. Delicious served hot with popadoms. Note: Could substitute spaghetti pasta for rice.