March 18, 2025

Avocado & Black Bean Eggs


Avocado & Black Bean Eggs


  • Prep - 5 mins | Cook - 5 mins
  • Serves 2



INGREDIENTS


  • 2 tsp rapeseed oil
  • 1 red chilli
  • deseeded and thinly sliced
  • 1 large garlic clove
  • sliced
  • 2 large eggs
  • 400g can black beans
  • ½ x 400g can cherry tomatoes
  • ¼ tsp cumin seeds
  • 1 small avocado
  • halved and sliced
  • handful fresh, chopped coriander
  • 1 lime
  • cut into wedges



METHOD


  • Step 1 - Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You’re aiming to warm the beans and tomatoes rather than cook them.
  • Step 2 - Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.



Nutrition Facts ​ 
​Amount per serving​
  • kcal 356
  • fat 20g
  • saturates 4g
  • carbs 18g
  • sugars 5g
  • fibre 11g
  • protein 20g
  • salt 0.8g

Mushroom Brunch

By Zina Stone • March 13, 2025
Mushroom Brunch Prep: 5 mins | Cook: 12 mins - 15 mins 4 serves INGREDIENTS 250g mushrooms 1 garlic clove 1 tbsp olive oil 160g bag kale 4 eggs METHOD Step 1 - Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season. Step 2 - Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with regular or keto bread for a keto-friendly version. Nutrition Facts ​  ​Amount per serving​ kcal 154 fat 11g saturates 2g carbs 1g sugars 1g fibre 2g protein 30g salt 0.4g 

Kimchi Tofu Scramble

By Zina Stone • March 5, 2025
Kimchi Tofu Scramble 2 servings | 10 minutes INGREDIENTS 1 1/2 tsps Sesame Oil 16 ozs Tofu (regular firm, patted dry, crumbled) 1 tbsp Tamari 4 cups Kale Leaves (stems removed, finely chopped, packed) 2 tbsps Nutritional Yeast 1 cup Kimchi (drained) METHOD Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently. Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off. Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute. Divide into bowls and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to four days. Serving Size: One serving equals approximately one cup. Nutrition Facts ​ ​ Amount per serving ​  283 calories 16g fat 10g carbs 7g fiber 3g sugar 31g protein 0mg cholesterol 933mg sodium 8mg iron

Paprika Lemon Drumsticks with Red Bell Pepper

By Zina Stone • February 26, 2025
Paprika Lemon Drumsticks with Red Bell Pepper 5 servings | 50 minutes  Ingredients 2 1/2 lbs Chicken Drumsticks 1 tbsp Extra Virgin Olive Oil 2 tbsps Lemon Juice 1 tsp Dried Thyme 1 1/2 tsps Paprika 1 Garlic (clove, large, minced) 1/4 cup Shallot (chopped) 1 Red Bell Pepper (medium, sliced)  Method Preheat the oven to 375oF (190oC). Line a baking dish with parchment paper. Add all of the ingredients to a large bowl and toss well to coat. Add everything to the prepared baking dish and cook for 40 to 45 minutes, or until the chicken is cooked through. Enjoy!  Notes Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months. Serving Size: One serving is approximately two drumsticks. Additional Toppings: Chopped parsley.   Nutrition Facts ​  ​( Amount per serving ​)  406 calories  24g fat  4g carbs  1g fiber  2g sugar  42g protein  209mg cholesterol  243mg sodium  2mg iron
More Posts
Share by: