Dinner Made Easy — breakfast

Smoothie Bowl

Posted by Ling & Sons Food Market on

Smoothie bowl is creamy, nutty, and tastes like soft serve ice cream! It’s a healthy recipe perfect for breakfast, an afternoon snack, or even a nutritious dessert. Make this bowl with just 5 ingredients in 5 minutes. Yield: 2 servingsCourse: Breakfast, brunch, snack.Cuisine: AmericanPrep time: 5 minTotal time: 5 minPhoto Credit: @CallmePetitRecipe: @RedbeyondfoodIngredients: 10 oz frozen AH Berry fruits (about 2 1/2 cups) 1 banana frozen 3-4 tbs almond milk ½tsp vanilla extract 1-2 tbs honey or maple syrup optional Optional add-ins/toppings: Flaked Coconut Chia Seeds Strawberries Fresh Banana AH Granola mix Directions: Place ingredients in the order listed in the container of a Vitamix blender (or another high-powered blender). Blend,...

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Croissant with Avocado and Egg Salad

Posted by Ling & Sons Food Market on

Yield: 4 servingsCourse: Breakfast/BrunchPrep time: 10 minOven time: 5 min Ingredients: 8 Croissant 100 gr bacon 1 Avocado (ripe) 1 Green Onion 175 gr Egg Salad Method: Preheat the oven to 200°C. Place the croissants on a rack and bake for about 5 min in the oven. Meanwhile, in a frying pan fry the bacon without using any oil or butter for about 5 min or until crispy. Place the bacon on a kitchen towel and let them drain.  Cut the avocado lengthwise and remove the seed. Scoop out the avocado and slice it. Cut the green onion into thin rings...

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Scones

Posted by Ling & Sons Food Market on

Serves: 20 piecesPrep Time: 15 minOven time: 12 min  Ingredients 125 gr unsalted butter (cold) 450 gr self-raising flour 2 teaspoon baking powder 50 gr icing sugar 1 pinch of salt 150 ml buttermilk Method Preheat the oven to 220 C Cut the butter into cubes Mix the flour, baking powder, icing sugar and salt in a bowl Add the butter and mix with your fingertips until a coarse dough is formed Add the buttermilk and knead briefly into a cohesive dough. Optionally add an extra tablespoon of buttermilk if the dough is still a bit too dry Dust the...

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Rainbow veggie pancakes

Posted by Marlenne Maduro on

Rainbow veggie pancakes Breakfast  Serves 4 people  325 calories Prep time: 30 minutes   Ingredients:  100 gr fresh pumpkin  100 gr cut Spinach (frozen) 50 gr Almond flour  50 gr Whole wheat flour  2 eggs  75ml Semi Skimmed milk  1 teaspoon baking poweder.  100 gr cooked red beats  250 gr diced mango (frozen)  75ml water 3 table spoons mild olive oil  Preparation  1. Cook the pumpkin in 10 min. Drain the spinach. Mix the almond flour, wheat flour, eggs, milk, baking powder using a mixer. Pour the mix in 3 seperate bowls.  2. Cut the red beets. Ad per bowl- 1...

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Sticky Mango & Coconut Chia Pudding

Posted by Marlenne Maduro on

Serves 4 | Prep 20 minutes INGREDIENTS 420g can coconut milk 1-2 tbsp raw honey (or pure maple syrup) ½ cup of chia seeds 2 cup of fresh mango cut into cubes  METHOD In a large bowl, whisk the coconut milk and honey until nicely combined. Add the chia seeds and stir well. Cover with cling wrap and rest for 20 minutes. Stir to dissolve any clumps, cover and let them soak overnight in the refrigerator. Spoon evenly across 4 glass serving cups. Pile high with freshly cut mango NOTES Optional: dress with mint leaves and toasted shredded coconut Source: https://www.malenyiga.com.au/blog/mango-and-chia-pudding

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