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SAMANTHA CHARLTON NUTRITION, 2018

ROAST KUMARA & PEA FRITTATA

Essentially my lazy but still delicious version of a quiche! It requires pretty minimal preparation and you can whip it up once a week for many ready to go lunches. It utilizes the humble frozen pea - I find that frozen veggies are often over looked and completely underrated. They are cheap all year round and can be added to so many different dishes. This frittata is perfectly balanced to be served solo as a delicious prepped lunch, dinner or even brekkie. 

HUEVOS RANCHEROS

I am certain that this recipe by no means follows the rules of what is required in a traditional Huevos Rancheros but this is my seriously delicious take on it. After trying multiple versions in different cafes around the world, I’ve put together my favourite elements of each & of course tried to boost it’s nutritional quality where possible. Try it for breakfast, brunch, lunch or dinner. It’s both versatile & delicious.

SPICED BANANA BUCKWHEAT GRANOLA

I am a big fan of making your own cereal, not only can you adjust everything to suit your taste but you can be sure of exactly what is in it and pack it full of quality ingredients to provide you with a super start to your day. I have played around with a few different spiced granola recipes and for me this one is a real favourite. The buckwheat ensures that the granola is crunchy, the banana adds a mild sweetness and you can adjust the spices to suit your palate. It also has a combination of all three macro nutrients to ensure it leaves you feeling energized & full for hours on end. 

  

ROASTED PUMPKIN & CURRIED CAULIFLOWER MEXICAN BOWL

This recipe came about by absolute mistake but WOW was it a good mistake. I had a lot of fresh vegetables that were close to going off in the fridge, so I decided to combine them into a salad. This soon turned into a huge Mexican style bowl of deliciousness! You can change the base of this salad up with whatever greens you have in the fridge, but the heroes of this dish are the pumpkin, cauliflower, corn & feta (and ideally avocado if it is in season!). This portion makes an entertaining style salad big enough to feed a crowd of 6-8 people. 

BANANA PANCAKES

If you have super ripe bananas, this is a quick & easy way to get rid of them! Keep them in your fridge for a snack or serve as breakfast with some yoghurt, fresh fruit & sliced almonds. The riper the bananas the sweeter the pancakes!

Banana loaf is an absolute staple for me. They are so easy to make, not to mention a perfect way to use up all those old bananas you have lying around - the browner the better. The beauty of this recipe is that you can mix it up in so many ways. I know that for me I'm changing or adding something to my mixture almost every time I make it - the type of flour, adding seeds etc. I don't personally use honey in my loaf as I find the bananas sweet enough as they are. This recipe is a great base for you to start with and adapt to your liking. 

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