Green Eggs and Ham

It's been a while since my last post, I have been in a triathlon / work / social whirlwind having finished Ironman 70.3 Durban Yay yay... and the race nerves are over... until the next one.. I can get back into some blogging.

Lately I have been struggling with breakfast, every morning hungry from training and the night time fast, ready for something delicious but trying to cut out sugar, bread and always dairy doesn't leave many options and end up not being very filling. I made this dish the other day and it was delicious, may be made with dairy or lactose free and on toast if you like.

Green Eggs and Ham

Serves 2

4 slices Gypsy ham ( full round slice, not too thick)

4 eggs

4tbsp soya milk or any other milk, almond, rice, oat..

20ml pesto princess lactose free pesto

20ml napolitana sauce (or a tomato chutney or relish)

1 leaf of spinach, chiffonade finely.

salt and pepper

spray and cook

Method:

Heat your oven to about 170 degrees Celsius.

Spray 4 dariole molds or muffin cups with spray and cook.

Lay one piece of ham in each cup, place a bit of spinach and the tomato relish in the bottom.

Crack an egg in each cup, teaspoon of pesto and a bit of salt and pepper, pour over the milk.

Bake for about 6-8 minutes unless you want well done eggs then it will be about 10 minutes.

Serve with toast or a gluten free bread, may be eaten as a lunch with a salad.

Recipe and pictures copyright by Tamsyn Wells

Ultimate Seed Mix Cracker

Flaxseed contain Omega 3 and fibre, sunflower seeds contain folate, selenium, vitamin E and copper, Pumpkin seeds have antioxidants, Omega 3 and zinc and sesame seeds, calcium, magnesium, zinc, fibre, iron and B1. Basically everything you take in a multi vitamin is found in this ultimate seed mix and its really tasty too.

This is the second recipe in my Ultimate collection, the seed cracker is not really a new thing at all, I just really needed a toast substitute for the mornings and designed this recipe, I like that it has the added carrot and baby marrow making it a little less dry and even more nutritious.

The Ultimate cracker

Makes 4 large toast size pieces or 8 small

100ml ultimate seed mix, blended to a dust

100ml flaxseed

100ml sunflower seed

100ml pumpkin seed

1 small finely grated baby marrow

1/2 small finely grated carrot

2tbsp tahini paste

10ml psyllium husk

2ml cajun spice

1 ml onion powder

pinch of salt

Mix all together , spray and cook a 20cm by 15cm pan or line with greaseproof paper.

Press the cracker mix into the tin and bake on 180 degrees Celsius for 15 - 20 minutes.

Top with any sandwich topping.

Recipe and pictures copyright by Tamsyn Wells