The one where I show you three faff-free and healthy recipes that I like to rustle up for breakfast. Yes, post-filming this video all I ate were breakfast foods for three days. Find out all the information about our events with LGFB and Liberty HERE – http://annaed.uk/XTputF…
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CHERRY BAKEWELL OVERNIGHT OATS (makes one pretty huge portion)
1/2 Cup of Oats, 1 Cup of Milk (I use Almond), 1/2 Cup of Yoghurt (I like the Skyr Original one), 1 Tablespoon of Chia Seed, a Dash of Maple Syrup (optional), 1/4 Cup of Ground Almonds, 1 TSP Almond Essence, 1/2 Cup of Cherries
Mix together and leave in your fridge overnight. EASY. Serve with additional cherries and flaked almonds if you want to get fancy.
BACON & FETA BREAKFAST MUFFINS (makes 12 muffins)
8 Rashers of Bacon, 1 White Onion, 10 Eggs, 75g Feta, 1 TSP Garlic Granules, 1 TSP Onion Powder, Salt & Pepper
Cut the bacon into squares and then fry until crispy. Transfer to a bowl to cool, before cooking the chopped onions in the same pan. Again add these to the bowl to cool. In a separate bowl beat the eggs together, crumble in the feta, add the onion, bacon and seasonings. Spoon the mixture into a silicone muffin tray, cook for 17 minutes and serve. Find the full recipe here – http://annaed.uk/xBjfHA
QUINOA PORRIDGE & APPLE SAUCE (makes two portions)
2 Cups of Milk (I use Almond), 1/2 Cup of Washed Quinoa, 3 Cooking Apples, 1 Orange, a sprinkle of Cinnamon dash of Honey
Heat up all the quinoa ingredients in a pan for around 15 minutes, until it makes a porridge-like consistency. Just use the ratio of 4:1 when it comes to milk and quinoa. What I made here will last me two days. Whilst that is cooking, core and dice the apples, add to a pan with the juice from the orange, the cinnamon and the honey. Cook until soft and then throw in the food processor until smooth. Find the full recipe for the apple sauce here – http://annaed.uk/QYib1v.
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Canon 5D Mark III – http://annaed.uk/canon5d
Canon 50mm f/1.2 Lens – http://annaed.uk/canon50mm
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Credit: YouTube
