Porridge with Berry Compote

Do you start your day with a sugary boxed cereal? Try this simple, tasty porridge instead.

Ingredients

• ½ cup / 100g frozen mixed berries
• 1 tbsp chia seeds
• 3 tbsp / 50ml freshly squeezed orange juice
• ¾ cup / 150g porridge oats
• ¾ cup / 175ml milk (dairy or dairy-free)
• 1 ½ cups / 350ml water
• 1 tbsp crushed nuts
• Pinch of ground cinnamon (optional)

Directions

1. To make the compote, put the berries, chia seeds, cinnamon, and orange juice into a small pan. Bring to the boil and then simmer gently for about three minutes, until the mixture is soft but the berries are still holding their shape
2. Pour the oats, milk, and water into a thick-bottomed pot and cook over a low heat, stirring regularly until the liquid is absorbed and the porridge is creamy
3. Serve piping hot, with a spoon of berry compote and a sprinkle of crushed nuts on top

Make-at-Home Pot Noodle

This pretty packed lunch is just as convenient as instant noodles, but with extra nutrients.

Ingredients

• 1 ½ cups / 120g vermicelli rice noodles
• 1-inch piece of fresh ginger, minced
• 2 cloves garlic, minced
• 1 cup / 25g bok choy, sliced thinly
• ½ cup / 15g bean shoots
• ½ cup / 15g mushrooms, sliced thinly
• 1 spring onion, chopped diagonally
• 1 red chilli, sliced thinly (optional)
• ½ cup / 75g chopped cooked chicken or tofu
• 2 tbsp soy sauce
• ½ tbsp lime juice
• Optional toppings, e.g., fresh coriander, chopped peanuts or sesame seeds

Directions

1. Drop the noodles into a heat-proof container (a mason jar works well)
2. Starting with the garlic and ginger, layer in all the vegetables
3. Add the chicken or tofu
4. Top with soy sauce, lime juice, and coriander (or any of your favourite toppings)
5. Screw the lid on tightly and keep refrigerated until you’re ready to eat
6. To serve, open the jar, pour in boiling water (enough to cover the ingredients), arrange a kitchen towel or lid on top, and leave to cook for 10 minutes
7. Stir thoroughly to mix the ingredients together, and dig into this healthy lunch

Homemade Lemonade

Craving a can of soda? Keep homemade lemonade in the fridge for a healthier alternative.

Ingredients

• 1 ½ cups / 350ml freshly squeezed lemon juice
• 4 cups / 1l sparkling water
• 4 tbsp agave nectar or softened raw honey
• 1 small bunch mint leaves
• 1 unwaxed lemon, thinly sliced

Directions

1. Combine the lemon juice, honey, and mint leaves in a large jug and stir to combine
2. Pour in the sparkling water and taste the lemonade: add a little more lemon juice if you prefer it extra tangy, or more agave or honey if you like it sweeter
3. Serve chilled in a long glass over ice, with a slice of lemon and a straw

Healthier Hamburgers

Who doesn’t love a juicy hamburger? This tasty treat is perfect for game days or barbecues.

Ingredients

• 1 ¾ cups / 400g extra-lean minced beef
• 1 high welfare egg
• Four whole grain burger buns
• 1 cup / 50g mushrooms, finely diced
• ½ cup / 25g shallot, diced finely
• 2 cloves garlic, minced
• 1 large tomato, sliced
• 6-8 whole lettuce leaves
• 2 tbsp low sugar ketchup
• 2 tbsp low fat mayonnaise
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• Salt and freshly-ground pepper to taste
• Optional toppings, e.g., sliced red onion, cheese, relish, or gherkins

Directions

1. In a deep bowl, mix together the beef, mushrooms, shallot, garlic, Worcestershire sauce, and egg. Stir until thoroughly combined, season with salt and pepper, and set aside in a fridge for an hour
2. When ready to serve, shape the mixture into slim patties (it helps to have wet hands)
3. Brush the patties with oil and cook on a hot grill or frying pan for 4-5 minutes on each side until cooked through
4. Lightly toast the burger buns until golden brown
5. Mix together the ketchup and mayonnaise in a small ramekin and spread onto the burger buns
6. Assemble the burgers, adding lettuce, tomato and any other toppings of your choice

Strawberry Sorbet

Ice-cream makes for a sweet treat, but for a lighter dessert, try a fruit sorbet.

Ingredient

• 3 cups / 600g frozen strawberries
• 2 tbsp raw honey
• ¼ cup / 60ml warm water
• 3 strawberries, halved
• Handful of fresh mint leaves

Directions

1. Using a food processor, blend the strawberries, honey, and warm water until smooth. Stir halfway through and add a little more water if needed
2. Pour the mixture into a freezer-safe container (a baking tin works well) and freeze for a minimum of three hours
3. To serve, scoop the sorbet into a ramekin or dessert glass, and top with a halved strawberry and mint leaf