Asparagus, smoked salmon and a lemon sauce. I don't think there is a more satisfying combination for breakfast. 
Im not a fan of thick dense sauces, especially first thing in the morning, so the lemon 'mayonnaise' that I came up with for this recipe is quite runny, but I think it goes just perfectly with the salmon and asparagus. It is zesty, light and bursting with flavor.
Whether you're having a big group of friends over for brunch or just making this for yourself it's so easy! When making it for a large group of people I'd recommend just serving the salmon bundles on a platter in the middle of the table and let everyone help themselves.

Definitely gives this one a go!

For one portion
What you will need

10 asparagus
150g smoked salmon
juice of 1 lemon
1 egg
1/4 cup olive oil
1 tsp of horseradish sauce
salt

Firstly make the lemon mayonnaise. This is so simple and literally takes seconds!
In a blender place the egg, olive oil, lemon, salt and horseradish sauce. Blitz for 30-45 seconds until it is light and frothy. If you prefer a more dense sauce add an extra yolk in and a little less olive oil. 

Store in an airtight container, this will last for up to 2 weeks!

Prepare your asparagus by snapping off the ends. Just hold the asparagus head in one hand and the tail in the other and bend until the end snaps off. Rinse under cold water and pat dry.

Cook the asparagus on a griddle pan over a medium heat with a little bit of olive oil. Its important not to over cook the asparagus until they are floppy, you want to keep their straight form. They should be done in less than 5 minutes.
Pat the excess olive oil off with kitchen paper.

Lay strands of the smoked salmon out flat. Add 5 asparagus tips to each piece of salmon and fold over either side to form a little parcel. 

Drizzle over the lemon 'mayonnaise' and enjoy! 

Bananas are something that I always have in my freezer. They are fantastic to throw into your breakfast smoothie or to make all sorts of ice-creams. I have made banana ice-cream, ice-cream pops and an ice-cream sundae. 
But this time I have transformed the delicious fruit into a dairy free yogurt substitute. This breakfast is so versatile, you can put what ever you like on top of it, its completely up to you. Also have a go with the flavors, (nearly) everything works, passion fruit, raspberry, chocolate are some of my favourites.
Also give my buckwheat granola a go if your looking for a chocolatey crunchy topping.

For one portion you will need
2 frozen bananas
1 vanilla pod
berries of your choice(I used raspberries & blueberries)
nuts of your choice(I used diced almonds)
honey

Other topping options
FRUIT
passion fruit
strawberries
diced mango
kiwi
diced pineapple
diced peach/plums

NUTS
pistachio
diced walnuts
whole almonds
hazelnuts
pecans

DRIED FRUIT
Cranberries
raisins
apricots
 
cocoa powder
cinnamon
nutmeg

Start off by placing the bananas in the freezer for at least three hours before use. Just keep a few of them in the freezer at all times and tat way you don't even have to think about it.

Place two bananas in your blender and blitz until the banana is completely broken down and smooth.

This will happen in two stages. After about one minute of blending the banana will have been broken up into tiny pieces.

Then continue to blend until the mixture is lovely and smooth. The mixture will rise up the sides of the blender so keep pressing it back down with a spoon.

Press down on the vanilla pod so that it is flat against the surface of your counter. Run your knife from top to bottom through the middle of the pod. Open it up and use either the back of a knife or a little spoon to collect all the little vanilla beans.
Add these to the blender and blitz once again.

Once the vanilla beans are mixed through the smooth banana, you can transfer it to a bowl.

This is the stage when you can be as creative as you like. I kept my breakfast very simple this morning with only 4 ingredients.

Sprinkle over the nuts, berries and drizzle with the honey. 
Enjoy! 

Pancakes don’t get any simpler than this. Honestly, if you go wrong with this recipe you may have to reevaluate your set of skills. These are the perfect way to start your day and so quick to whip up. They are light, sweet and will keep you going till lunch.

Lather them with Nutella or drizzle them with lemon juice either way they are delicious.

makes one serving, 4 small pancakes

1 egg
1 banana
1 tbs rapeseed oil
squeeze of honey
mixed berries

So firstly, get your pan on the stove over a medium heat, yes, they are that quick that you’ll have the batter prepared by the time the pan heats up.

Place your banana and 1 egg in a blender. This can be whatever type of blender you have, even if it’s an emulsifier it works, and if all else fails use a fork!

Blend the banana and egg together until the batter is runny and a little bit thick.  

  

Drizzle a little bit of rapeseed oil on the pan. I used rapeseed just because it’s a little better for you than olive oil, but either works.

Using a tablespoon pour our 3 spoonful’s of the batter into the pan for each pancake. At this stage it is a good idea to turn on the grill, but again this step isn’t absolutely necessary. The grill is more like a safety blanket, so if you’re a first timer I would go with it.

When small holes start to appear in the top of the pancakes place the pan under the grill, this just ensures that the pancake definitely won’t break when you go to flip it. Cook the pancakes under the grill for about 2 minutes and then bring the pan back to the heat. Once you’ve made these a couple of times there will be no need for this step.

Start loosening the edges of the pancakes away from the pan and bravely flip the little beauties. Cook for a further one-minute.

Meanwhile, slice whatever berries you have handy so that they are ready for the assembly. Place the 1st pancake on the plate, lay down a layer of berries and a squeeze of honey then repeat this per layer.

Finish off with some icing sugar (optional) and a final squeeze of honey.

Enjoy!  

Eggs are a fantastic way to ease yourself into the paleo lifestyle. I use the word lifestyle because thats exactly what it is, your not choosing to go paleo because you want to loose weight in a short period of time. You chose to chose paleo because its going to benefit your body, mind and health. 
A healthy eating lifestyle should be enjoyed and should never get boring. The options and possibilities are endless, all it takes is a little bit of effort and focus. These two things will have you feeling happy, healthy and more energized. Food is not just fuel, food is health & happiness. 
So to kick start your day, this paleo inspired recipe will leave you feeling full to the brim and is bursting with flavor. The tomato sauce is to die for and can be added to any dish you like, especially my avocado with salt and lemon.

For one serving you will need
1/2 cup of diced cherry tomatoes
2 sun dried tomatoes
1 clove of garlic
2 1/2 tbs tomato puree 
1 tsp pomegranate molasses
salt
pepper
2 tbs white wine vinegar
1 egg
paleo bread
little bit of rocket leaves or spring onion to garnish

Start off by making your sweet tomato sauce. 
In a pan on medium heat add the diced cherry tomatoes and sun dried tomatoes.
Grate in the garlic clove and cook to soften. Add a little bit of water to loosen if needed.
Once everything is softened add the puree and the pomegranate molasses. Break down the tomatoes with the back of a fork so that everything is well combined.
Add salt and pepper to taste and leave to the side while you prepare your eggs.

To find out how to make the perfect poached egg click here. 
In short, pour the vinegar into a saucepan of simmering water, create a whirlpool and carefully crack the egg into the centre of it.
Leave to cook until the egg floats to the surface. Spoon out of the water and allow to dry off on paper towel.

Toast the paleo bread.

To serve, spread a generous serving of the tomato sauce onto the bread, place the poached egg on top and sprinkle with salt and pepper.

Enjoy! 

This idea is so so easy and the perfect way to start your day. This watermelon fruit bowl is full of goodness and colour and will have you bursting with energy all the way through to lunch. With summer just around the corner its exactly what you need to keep on track and stay healthy. Go ahead, give it a go.

What you will need
Half a watermelon
handful of strawberries
handful of raspberries
handful of blueberries
handful of grapes
1 kiwi
1 passion fruit
wedge of lemon

You will have this whipped up in less than five minutes.
Firstly cut out all of the watermelon from the watermelon half, without cutting into the skin. Diced up the watermelon and throw half of it back into the watermelon bowl(keep the rest in an airtight container in the fridge.
Into the watermelon bowl throw together the strawberries, raspberries, blueberries & grapes.
Remove the skin from the kiwi and slice into bite sized pieces. Mix that in with the berries and watermelon. Scoop out the inside of the passion fruit and scatter the tasty seeds into the bowl, finish with a squeeze of lemon.
Enjoy eating this delicious bowl of goodness with a large spoon and a cooling glass of mint water.
Yummmy! 

These amazing little cookies pack a punch and are inspired by the fantastic american blues musician B.B King. His soulful music has been around for decades and he is known as one of the most influential blues artist yet. His diverse vibrant music is exactly like these wonderful cookies, full of different flavors and a mixture of combinations, they never disappoint. 
These are perfect if your in need of something to grab for breakfast if your running out the door, or if you want to enjoy them on a sunday morning with a lovely steamy cup of coffee. 

To make 10 cookies you will need
1 banana, mashed
1/2 cup of gluten free oats
1/2 cup of raisins
1/2 cup of chopped pecans
1/2 cup of walnut flour
6 dates
1 tbs of raw maple syrup
1 tsp of vanilla extract
1/4 cup of coconut oil
1 tsp of cinnamon 
1 tsp baking powder
pinch of salt

Preheat the oven to 160 degrees celsius. 
Simply add all the dry ingredients into a medium sized mixing bowl(this includes the cinnamon, baking powder & salt).
Mash up your banana and add this to the bowl. 
In a food processor finely chop the dates and add these to the bowl also. Give the ingredients a good mix.
Melt the coconut oil in the microwave. Then add all your wet ingredients to the bowl and stir to combine everything together.
Line a baking sheet with greaseproof paper.
Using an ice-cream scoop(this helps with portion size), spoon out the mixture onto the baking sheet.
Bake in the oven for 10-12 minutes, until golden brown.
I prefer when the cookies still have a soft centre so take them out a few minutes before you think they are done, and they will settle on the pan while cooling.
Pour your self a large glass of chilled milk or a steamy mug of tea.
Enjoy! 

In Ireland sunshine is rare, and 3 days of glorious sunshine is even more so. So, as soon as us Irish see that 1st glimpse of sun after months of our dreary cold, cloudy climate we immediately take to the parks and beaches and parade around like its 30 degrees, when its actually at a push, 10!
None the less I am one to join them and I woke up this morning inspired by the beautiful sunny sky and created this tropical vibrant fruit salad. Full of goodness, nutrients and incredibly tasty, there is no better way to start this stunning day.

Use what ever fruit you like or thats in the fridge.
I used:
1/2 mango
handful of raspberries
handful of blueberries
3 strawberries
2 wedges of lime
1 passion fruit

Arrange in what ever creative method your feeling! 

ENJOY! 

I know it seems like I have become chocolate crazy but who ever said to you "I've had enough chocolate"? 
Not me.
This granola is great over yogurts in the morning or to nibble on as a snack throughout the day. While filling you up and settling your chocolate cravings you cant go wrong by having this granola in your cupboard. 

Although the name suggests otherwise, buckwheat is actually not related to wheat, nor is it even a true grain. Buckwheat is the fruit seed of a plant similar to rhubarb and a super substitute for people with wheat or gluten sensitivities.

Buckwheat has a high protein content, and contains all essential amino acids, making it an excellent choice for vegans and vegetarians. It is high in magnesium, a mineral with a pleasant muscle-relaxing effect. Side-note for the ladies: eating magnesium-rich foods before your period will help ease cramping, headaches and back pain.

RECIPE YIELDS 15 SERVINGS
Serving Size 15 g
Amount Per Serving
Calories 85
Calories from Fat 70
Total Fat 7.8g
Saturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 1mg
Potassium 79mg
Total Carbohydrates 4.1g
Dietary Fiber 1.0g
Sugars 2.5g
Protein 1.5g
Vitamin A 0%•Vitamin C 0%Calcium 1%•Iron 3%

To make 2 jars of Granola 
You will need:
1/3 cup pecans
1/3 cup walnuts
1/3 cup sliced almonds
1/3 buckwheat
2/3 gluten free oats
generous pinch of salt
1/3 cup coconut oil
2 tbs honey
1/3 cup raw cocoa powder
1 tsp vanilla
1/3 cup sultanas

Preheat the oven to a low temperature of 120 degrees celsius.
Measure out all of the nuts(pecans, almonds & walnuts) and add them to a blender. Only pulse three or four times, you just want the nuts to be roughly chopped.
Add the nuts to a medium sized bowl with the gluten free oats, buckwheat & salt.

In a small saucepan over low-medium heat, melt coconut oil. Add honey or maple syrup, vanilla, salt and cocoa powder. Whisk to combine until smooth.

Pour the chocolate over the dry mix and stir until every thing is well coated. 
Lay greaseproof paper over a baking sheet and pour on the granola mix.
Press it down firmly with a wooden spoon so that it will form chunks when baking. 
Allow cook for 10-12 minutes. It is quite difficult to tell when this is cooked by the look of it as the chocolate automatically makes it appear burnt, so go by the smell. 
Take a pecan and taste it, it should taste nutty and pleasantly roasted.

Allow to cool, then add in the sultanas and mix well. Store in mason jars. This will keep for 3/4 weeks. 

Eat for breakfast, lunch or dinner. 
Enjoy! 

PALEO, GLUTEN FREE & DAIRY FREE

With pancake Tuesday just hours away I decided to whip up these fluffy little pancakes in minutes. I have tried a few variations of pancakes now and I love experimenting with different textures and flavors. 
My Avocado & Cinnamon Pancakes are at the top of my list right beside these guys. 
I found that they flipped better when they had cooked fully on the upward facing side, so I placed the pan under the grill for about 3 minutes before flipping. This ensured that they turned out perfect every time. 

Recipe yields 3 medium sized pancakes.
Amount Per Serving(3 PANCAKES) 
Calories 172
Calories from Fat 45
Total Fat 5.0g
Saturated Fat 1.6g
Cholesterol 164mg
Sodium 218mg
Potassium 527mg
Total Carbohydrates 28.3g
Dietary Fiber 3.6g
Sugars 14.8g
Protein 7.2g
Vitamin A 4%•Vitamin C 28%Calcium 3%•Iron 17

For 1 serving (3 pancakes), you will need:

1 egg
1 medium banana
1 tsp cocoa powder
pinch of salt
3 walnuts
1 tsp vanilla extract
squeeze of honey

TOPPINGS
(optional)
raspberries
blueberries
strawberries
banana slices
passion fruit
chopped almonds,walnuts,hazelnuts
cocoa powder
icing sugar
cinnamon

Turn on the grill to a medium heat.

Put all of the ingredients in a blender. 
Blitz until you have a smooth light batter.

Heat a pan on medium heat.
Spray some non stick spray or coconut oil.
Pour roughly 3 tablespoons of the batter onto the pan and swirl to spread evenly.
Allow the pancake to cook for about 3 minutes. When you see lots of little tiny holes appear in the centre and the edges look cooked, place the pan under the grill for 2 minutes.
This ensures that the upward facing side is cooked before flipping.

This step isn't necessary but I found that I could make bigger pancakes and they never broke when I flipped them if I placed the pan under the grill.

Put the pan back on the stove and flip.

Repeat this process until all the batter is used up(about 3 pancakes).

Add toppings and sprinkle with powdered sugar, cinnamon or cocoa powder. 
Eat straight away.
Enjoy. x

PALEO, GLUTEN FREE & DIARY FREE

These perky little pancakes only take minutes to whisk up, and use very little ingredients. Having run out of bananas and craving my morning pancakes I decided to throw together this batter. I honestly didnt think that the result would be that tasty and I was hoping that the texture would do them justice. But, I was quickly proven wrong. The pancakes turned out light and fluffy and the avocado gave a lovely creamy batter! I have since tried making these with cocoa powder instead of the cinnamon and I would not recommend this combination at all, the cocoa left a very undesirable after taste and they went straight in the bin! 

Yields 4 Pancakes. 
What you will need:

• 1 Avocado
• 2 Eggs
• 1 Teaspoon of Cinnamon
• Pinch of Salt 
• Squirt of honey
• Non Stick Spray Oil

Toppings

• Honey
• Walnuts or Pecans
• Raisins (optional)
• Icing Sugar
• Cinnamon

Remove the skin from the avocado and place in a blender along with two eggs. 
Blend until thick and creamy.
If you like a thin crepe-like pancake add some water to loosen the batter at this stage.
Add a generous squeeze of honey, a pinch of salt, cinnamon and blend again.
Heat up your frying pan on a medium heat and spray on non stick spray.
Pour 4 tablespoons of the batter onto the pan and spread around evenly. 
Wait until tiny holes start to appear around the rim of the pancake and the centre does not appear wet, now it is time to flip.
Cook for a further 2 minutes and transfer onto a warm plate when done. Place the pancakes in the warming oven while you cook the others.

To Serve:
Sprinkle your pancakes with a generous amount of icing sugar and a little bit of cinnamon. Drizzle on the honey, crumble over nuts of your choice and scatter raisins if you wish. 
Eat along side a hot cup of tea and Enjoy! x

• 4 EGG WHITES
• 2 HANDFULS OF SPINACH
• 3 MINI SWEET RED PEPPERS
• 1 LARGE SPRING ONION
• LOW CAL SPRAY OIL
• SALT & PEPPER
• SEASONING OF CHOICE

Separate your eggs at room temperature, they are easier to separate this way.
Chop spring onion and sweet peppers in to small bite size pieces.
Spray low cal spray on pan over medium heat.
Fry spring onion, peppers and a handful of spinach in pan for 4-5 minutes. 
Season with mixed seasoning, salt & pepper.
When the vegetables are half cooked, add beaten egg whites to pan. 
Turn on the grill at this stage and continue to cook the omelette in the pan for 2-3 minutes. 
Add another handful of spinach on top of omelette and place under grill.
Allow cook for 3-4 minutes. Until it starts to go golden, at this stage it is cooked! 
Flip over on itself and enjoy! 
I love to drizzle over a little sweet chili sauce if I am feeling like it! 

These were a quick, healthy, low fat treat I whipped up for my brother on a dreary cold Monday. They are moist and fluffy and as equally nice severed with which ever preferred topping.
Recipe
Ingredients:

• 2 cups whole wheat flour
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp sugar
• 2 large eggs
• 2 cups + 2 tbsp fat free milk
• 2 tsp vanilla
• cooking spray

Method:

• Add all your dry ingredients into a medium sized mixing bowl. Sieve flour to avoid lumps but not 100% necessary! 
• Pour out your milk into a measuring jug. Crack your two eggs into milk and whisk to combine.
• Add vanilla to egg and milk mixture.
• Little by little pour your wet ingredients into your dry ingredients, ensuring that you are whisking the entire time to avoid a lumpy batter.
• I find that the pancake mixture is best left four an hour or so to rest in the fridge, it proves to make a more moist pancake.
• Heat your frying pan on medium heat, I like to use a ladle to pour out mixture. 
• If you have cookie cutters i used these in the pan to create the shapes, simply just spray the cookie cutter with a little cooking spray and place it on pan. Pour enough better just to fill the surface of the cookie cutter. 
• When the centre of the pancake is no longer 'wet', gentle tease away the pancake from the side of the cookie cutter ( it should come away easily) and flip! 
• These pancakes are also delicious served with my favourite Nutella, or with lemon juice and sugar.
• Enjoy!