COFFEE BANANA BREAKFAST SMOOTHIE
This recipe is the best way to get your breakfast sorted as it has chocolate, coffee, oats and banana.
• 1 cup oats
• 1 and 1/2 cup milk, divided
• 1 banana, cut into chunks
• 1/4 cup plain yoghurt
• 1-1/2 tablespoons cocoa powder
• 1 tablespoon coffee powder
• 1 cup ice
• In small bowl or jar, stir together oats and 1 cup milk. Cover and refrigerate overnight.
• In blender, combine oat mixture, remaining 1/2 cup milk, banana, yoghurt, cocoa powder and coffee powder and blend until smooth.
• Add ice and blend again until smooth. Serve cold.
Easy, refreshing salsa that comes together in a jiffy and is just perfect to beat the heat.
• 2 medium tomatoes, finely chopped
• 1 cup finely diced pineapple
• 1/2 onion, finely diced
• 1/2 cup fresh coriander leaves- finely chopped
• Juice of 1 lime
• 1 tsp ground cumin
• Salt and pepper, to taste
• In a large bowl combine tomatoes, pineapple, onion and coriander leaves.
• Squeeze with lime juice and top with ground cumin, salt and pepper.
• Let sit for 30 minutes before serving.
MIXED VEGETABLE FRITTATA
This is your answer to “ what to do with leftover vegetables?”A healthy preparation with the goodness of eggs and vegetables.
• 2 cups of mixed steamed vegetables such as corn, carrots, peas and beans (diced)
• 2 tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 large clove garlic, minced
• 9 large eggs
• 2 tbsp milk
• 1/3 cup grated Parmesan cheese
• Tomatoes, about 2tbsp chopped
• Salt and freshly ground pepper to taste
Preheat oven to 400°F.
• In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in tomatoes, and sprinkle with salt and pepper. Set aside.
• Sauté onions in olive oil in a skillet, until translucent, about 4-5 minutes on medium heat.
• Add garlic and cook a minute further. Add cooked/ steamed vegetables in with the onions and garlic.
• Spread out vegetable mixture evenly on bottom of skillet. Pour egg mixture over the vegetable mixture. Use a spatula to lift up the vegetable mixture along the sides of the pan to let egg mixture flow underneath.
• When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.
This delicious recipe has pasta, pesto and a the healthy twist of steamed broccoli.
• 400g broccoli, cut into florets
• 350g whole wheat pasta
• 1/3 cup plain Greek yoghurt
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small clove garlic
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• Bring a large pot of salted water to a boil. Add the broccoli and cook for 4-5 minutes until crisp-tender. Maintain water at a boil and use a slotted spoon to remove broccoli to a colander. Cool slightly.
• Add the pasta to the boiling water and cook according to package directions.
• Meanwhile, transfer the broccoli to the bowl of a food processor. Add the Greek yoghurt, Parmesan, olive oil, garlic, salt and pepper.
• When the pasta is cooked, reserve 1 cup of pasta cooking water and then drain. Transfer pasta back to the empty pot.
• Add ¼ cup of the pasta cooking water to the food processor.
• Process until smooth, adding more pasta water as needed.
• Stir the broccoli pesto into the pasta in the pot, adding more pasta water as needed to loosen the sauce and serve with Parmesan.
Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’