These Mediterranean-style ‘sandwiches’ are generously filled with peppers, zucchinis and red onion, spiked with garlic and rosemary, and topped with a sprinkling of feta cheese. Roasted vegetable baguettes make a satisfying brunch.
You’ll love our healthy spin on the classic chicken club.
These mouthwatering Indian chicken and broccoli snacks are quick to make. They use whole-wheat pita wraps instead of the traditional Indian chapatis. A yogurt-based raita, containing cucumber and tomato, is the perfect accompaniment.
Leek and prosciutto combine with basil and mozzarella to make a sophisticated pizza-style topping for whole-wheat muffins. Serve with a simple salad of arugula and grated carrot tossed with extra virgin olive oil and lemon juice.
This potato and zucchini tortilla is made from the simplest ingredients: eggs, onions and potatoes. Cooked like a flat omelette and served warm or cold and cut into wedges. Extra ingredients can be added, like asparagus, peas and mushrooms.
Potato cakes, flavoured with leeks, tasty cheese and fresh herbs, make a satisfying vegetarian meal served with baked tomatoes and accompanied by a simple leaf salad.
Here’s a new version of beans on toast, combining creamy lima beans with crisp bacon, cottage cheese and mustard. Accompanied by a fresh salad, this makes a fabulous meal that is ready to serve in about 15 minutes.
Give breakfast or brunch a new twist with this savoury version of French toast. Triangles of bread are dipped into a fresh herb and egg mixture, then fried until crisp and golden. Serve herbed French toast with mushrooms and lean bacon.
Forget about smothering toasted crumpets in butter; this low-fat topping is yummy and much healthier. Mashed bananas are mixed with ricotta and spices and piled onto crumpet fingers, then drizzled with honey and broiled.
Similar to Yorkshire puddings, popovers are a much-loved treat, and the sweet version here is perfect for breakfast or brunch. The batter is baked, and the blueberry popovers are served with sweet, fresh berries to add extra vitamin C.
Waffles aren’t just for weekends any more! You can dig into this hot breakfast any weekday morning. Light and simple ingredients and plenty of juicy glazed nectarines make these wonderful waffles a heart-healthy way to start the day.
Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist. Unlike many other kinds, these vegetable muffins are not too sweet, so they are as good in a packed lunch or as a snack.
Packed with fresh fruit and nuts, and delicately spiced with cinnamon, these homemade apricot and pecan muffins are lower in fat and sugar than store-bought muffins, and contain no trans fats or preservatives.
This crispy sesame shrimp and crab toast can be served as a starter or as a good savoury snack to hand around with drinks. Traditionally the toast is deep-fried in oil, but in this healthy version it is baked in a hot oven until crisp and golden.
Muffins are perfect for breakfast, providing the energy boost the body needs to start the day. This particular breakfast muffin recipe is packed full of good ingredients that add fibre, vitamins and minerals, too.
Fresh muesli, moist from soaking and rich with juicy fruit, is a revelation to those who have only eaten dried muesli. It has the consistency of oatmeal with the freshness of raw ingredients. This fresh fruit muesli makes a satisfying way to start the day.
For these delectable chili-flavoured Thai omelettes, the eggs are whisked with cornstarch to give them a slightly firmer texture, suitable for folding around a colourful filling of stir-fried rice noodles and vegetables.
A delicious basic omelette minus the fat and cholesterol – that’s the kind of recipe every health-conscious cook needs. To make this egg-white omelette even more delicious, you can embellish the dish in creative, savoury ways with simple fillings.
The term ‘Florentine’ in a recipe title indicates that the dish uses spinach. This updated version of the classic eggs Florentine uses a sauce thickened with cornstarch rather than a butter and flour roux. Serve with whole-wheat toast.
Eggs Benedict traditionally uses ham or bacon and a rich butter sauce. Here, a yogurt and chive hollandaise sauce contrasts with the richness of poached eggs and lean prosciutto, to make a lighter, but equally special version.