Tasty, Healthy, Savoury Breakfasts
- Thread starter ChrisFilter
- Start date
ScallyWag II
New Member
How about kedgeree (rice, spices, eggs and smoky fish)?
Mogden
I like tea
Pho or any noodle like dish is the kiddy. I had green tea noodles this morning for my brekkie with Tom Yum flavouring. My lips were tingling for ages afterwards cos it was right heavy on the chili 
I have noodles most mornings for my breakfast, sometimes with torn up choy sum and sometimes with Herta frankfurters but one thing is always true, it's the most filling and sugar level stablising breakfast I have. I don't need my elevenses this morning cos I'm still feeling good.
I have noodles most mornings for my breakfast, sometimes with torn up choy sum and sometimes with Herta frankfurters but one thing is always true, it's the most filling and sugar level stablising breakfast I have. I don't need my elevenses this morning cos I'm still feeling good.
kalidarkone
Bringing YOU round.....
northernhoard said:I used to go in a Cafe in Clifton when hungover, its near that posh park further up from the Uni student union, fuckin great food too
Hmmm is that Yorke cafe? AS IN CAFF NOT CAFEY!
northernhord
Active Member
kalidarkone said:
Yeah thats the place, it saved me on many occasions after big sessions is the Cadbury house and the Farm
*really misses auld Brizzle*
kalidarkone
Bringing YOU round.....
northernhoard said:Yeah thats the place, it saved me on many occasions after big sessions is the Cadbury house and the Farm
*really misses auld Brizzle*
Awww well come up for a meet some time, there is usually a few in the year...
Sorry for derail.......
CharlieAddict
nekomimi rocks!!!
lots of noodle fans here.
for me, the ultimate brekkie is fried tofu, water chestnuts, bean sprouts, choi sum, oyster sauce, thai chillies with thin to medium rice noodles.
(an alternative is replacing the tofu with chicken and use shrimp noodles instead of rice. either way, it's gorgeous and healthy).
for me, the ultimate brekkie is fried tofu, water chestnuts, bean sprouts, choi sum, oyster sauce, thai chillies with thin to medium rice noodles.
(an alternative is replacing the tofu with chicken and use shrimp noodles instead of rice. either way, it's gorgeous and healthy).
northernhord
Active Member
kalidarkone said:Awww well come up for a meet some time, there is usually a few in the year...
Sorry for derail.......
Yeah will do, about half a dozen of my mates are still living round Bishopston area
crustychick
doo-woop-de-doo
after cycling? porridge
you can have it with any kind of toppings you like, nuts seeds, maple syrup, honey, yoghurt, dried fruit, fresh berries (yeah yea, I know, no fruit
)
and I'm sure loads of places in london sell it... if you have a micro at work, it's uber simple to make - and only takes a few minutes...
you can have it with any kind of toppings you like, nuts seeds, maple syrup, honey, yoghurt, dried fruit, fresh berries (yeah yea, I know, no fruit
)and I'm sure loads of places in london sell it... if you have a micro at work, it's uber simple to make - and only takes a few minutes...
kalidarkone
Bringing YOU round.....
I just had a slice of vogels sunflower and barely bread , toasted with some avocardo and garlic salt and it was MMMMMMMMMMMMM!
han
love is the answer
kalidarkone said:
yumyumyum!!
I really like sliced avocado on rye bread with a nice load of Encona Hot Pepper Sauce with Papaya drizzled over the top. A fantastic (and v healthy) brekky!
A good savoury healthy brek is home made hummous (made the night before, with tons of garlic and olive oil as well as the chick peas and tahini), in a wrap with chopped red onion.
Warm the tortilla wrap on a dry frying pan and then put some hummous and onion in - and chilli sauce to taste - it's gorgeous
good arabic bread dipped in olive oil, some feta cheese and a tomato goes down well. and a strong mug of tea, of course
RubyToogood
RubyTwobikes
Or wholemeal pitta with sliced tomato and grilled halloumi.
ChrisFilter
Like a boss.
Noodles are looking good 
Are there any decent instant noodles? Not hungry at home and often too busy to cook at work.
Are there any decent instant noodles? Not hungry at home and often too busy to cook at work.
kalidarkone
Bringing YOU round.....
ChrisFilter said:Noodles are looking good
Are there any decent instant noodles? Not hungry at home and often too busy to cook at work.
Do you want us to eat em for you as well?
story
Gone for a Burton
I can't eat too many grains ChrisFilter - it's the gluten for me. And I agree that fruit won't be enough after cycling.
I make a granola in big batches and keep it in an airtight container. It keeps for ages, so you can make a lot at once. Then I soak a bunch of stuff over night, and eat it in the morning. I soak it in fruit juice, and if I want it hot, I can heat it right quick in a pan in the morning. It's really filling, keeps me going for the whole four hours. It's got quick release sugars, slow release sugars, vits and mins, fibre, the lot.
The basic recipe for the granola is 1 part oil to 2 or three parts syrups (depending on how sweet you want it), then load in the grains, and some spices.
I use sunflower oil, and a bit of olive oil. So one cup of that
Then two cups of a combination of agave syrup, date syrup, maple syrup, honey, and maybe a dash of molasses (for the iron).
Heat those together til it bubbles, then turn off the heat. Now add the spices. I use about a teaspoon each of turmeric (protects the liver, anti-inflammatory), ginger (helps digestion) and allspice.
Then I mix in a mixture of gluten free grains in various forms: buckwheat flakes, quinoa flakes (yes, I know it's not really a grain...), quinoa pops, rice flakes... you could use some oat flakes, barley flakes, whatever. People who have no trouble with gluten could use anything.
Mix in enough grains to make it thick, it should kind of fall apart gently, sort of like stuffing mix. It wants to be dry, no fluid in the bottom of the pan.
Put the mix into an oven pan and bake it at about Gas 2 or 3 for abut an hour. Let it cool, then store it in an airtight container.
You can eat it dry as trail mix or as a snack.
It has the sugars for a quick lift, and the complex carbs keep you going for a long while.
It sounds like a lot of work but it really isn't, and one batch can last you for months.
So then each night I bung some of that granola in a bowl with about 5 almonds, 3 brazil nuts, and a teaspoon each of yacon, goji berries, dried apple, sultanas, dried pineapple, pumpkin seeds, sesame seeds, sunflower seeds, and soak it in apple juice.
So there's my contribution to your thread
ETA Theoretically, the grains and nuts and seeds are easier to digest when they've been soaked overnight. Muesli was orignially designed to be soaked overnight - you might find that grains bloat you less if you soak them first?
Oh - also in my breakfast are bilberries, elderberries, and linseeds
I make a granola in big batches and keep it in an airtight container. It keeps for ages, so you can make a lot at once. Then I soak a bunch of stuff over night, and eat it in the morning. I soak it in fruit juice, and if I want it hot, I can heat it right quick in a pan in the morning. It's really filling, keeps me going for the whole four hours. It's got quick release sugars, slow release sugars, vits and mins, fibre, the lot.
The basic recipe for the granola is 1 part oil to 2 or three parts syrups (depending on how sweet you want it), then load in the grains, and some spices.
I use sunflower oil, and a bit of olive oil. So one cup of that
Then two cups of a combination of agave syrup, date syrup, maple syrup, honey, and maybe a dash of molasses (for the iron).
Heat those together til it bubbles, then turn off the heat. Now add the spices. I use about a teaspoon each of turmeric (protects the liver, anti-inflammatory), ginger (helps digestion) and allspice.
Then I mix in a mixture of gluten free grains in various forms: buckwheat flakes, quinoa flakes (yes, I know it's not really a grain...), quinoa pops, rice flakes... you could use some oat flakes, barley flakes, whatever. People who have no trouble with gluten could use anything.
Mix in enough grains to make it thick, it should kind of fall apart gently, sort of like stuffing mix. It wants to be dry, no fluid in the bottom of the pan.
Put the mix into an oven pan and bake it at about Gas 2 or 3 for abut an hour. Let it cool, then store it in an airtight container.
You can eat it dry as trail mix or as a snack.
It has the sugars for a quick lift, and the complex carbs keep you going for a long while.
It sounds like a lot of work but it really isn't, and one batch can last you for months.
So then each night I bung some of that granola in a bowl with about 5 almonds, 3 brazil nuts, and a teaspoon each of yacon, goji berries, dried apple, sultanas, dried pineapple, pumpkin seeds, sesame seeds, sunflower seeds, and soak it in apple juice.
So there's my contribution to your thread
ETA Theoretically, the grains and nuts and seeds are easier to digest when they've been soaked overnight. Muesli was orignially designed to be soaked overnight - you might find that grains bloat you less if you soak them first?
Oh - also in my breakfast are bilberries, elderberries, and linseeds
Mogden
I like tea
I go to our local Chinese supermarket and buy up handfuls of them. Alternatively you could make up some Chinese style chicken or veg stock, make it really concentrated and then freeze it in little bags or mini Tupperware. Then take that and some noodles to work, add hot water to the frozen lump and noodles and voila.ChrisFilter said:Noodles are looking good
Are there any decent instant noodles? Not hungry at home and often too busy to cook at work.
ChrisFilter
Like a boss.
story said:I can't eat too many grains ChrisFilter - it's the gluten for me. And I agree that fruit won't be enough after cycling.
I make a granola in big batches and keep it in an airtight container. It keeps for ages, so you can make a lot at once. Then I soak a bunch of stuff over night, and eat it in the morning. I soak it in fruit juice, and if I want it hot, I can heat it right quick in a pan in the morning. It's really filling, keeps me going for the whole four hours. It's got quick release sugars, slow release sugars, vits and mins, fibre, the lot.
The basic recipe for the granola is 1 part oil to 2 or three parts syrups (depending on how sweet you want it), then load in the grains, and some spices.
I use sunflower oil, and a bit of olive oil. So one cup of that
Then two cups of a combination of agave syrup, date syrup, maple syrup, honey, and maybe a dash of molasses (for the iron).
Heat those together til it bubbles, then turn off the heat. Now add the spices. I use about a teaspoon each of turmeric (protects the liver, anti-inflammatory), ginger (helps digestion) and allspice.
Then I mix in a mixture of gluten free grains in various forms: buckwheat flakes, quinoa flakes (yes, I know it's not really a grain...), quinoa pops, rice flakes... you could use some oat flakes, barley flakes, whatever. People who have no trouble with gluten could use anything.
Mix in enough grains to make it thick, it should kind of fall apart gently, sort of like stuffing mix. It wants to be dry, no fluid in the bottom of the pan.
Put the mix into an oven pan and bake it at about Gas 2 or 3 for abut an hour. Let it cool, then store it in an airtight container.
You can eat it dry as trail mix or as a snack.
It has the sugars for a quick lift, and the complex carbs keep you going for a long while.
It sounds like a lot of work but it really isn't, and one batch can last you for months.
So then each night I bung some of that granola in a bowl with about 5 almonds, 3 brazil nuts, and a teaspoon each of yacon, goji berries, dried apple, sultanas, dried pineapple, pumpkin seeds, sesame seeds, sunflower seeds, and soak it in apple juice.
So there's my contribution to your thread
ETA Theoretically, the grains and nuts and seeds are easier to digest when they've been soaked overnight. Muesli was orignially designed to be soaked overnight - you might find that grains bloat you less if you soak them first?
Oh - also in my breakfast are bilberries, elderberries, and linseeds
Nice, thanks for that
I wonder if you could add meat to granola, a la beef jerky?twisted_angel
If in doubt.. mumble.
My fav breakfast is a panini stuffed with mushrooms and cheese... filling (can only manage half) most cafes will do them.
And im sure ou can add meat if you want.
And im sure ou can add meat if you want.
Herbsman.
Nah Lotion, Pet, Nor Powder.
go for an 'everything bagel' if theyre still available. i remember being in sa*nsbury's once, and they had sesame bagels, poppy seed bagels, sunflower bagels and 'everything' bagels which were made of wholemeal flour and contained the 3 types of seed.ChrisFilter said:
someone mentioned porridge. i wish you could get wholemeal porridge that tasted brown and malty like brown bread. that would be ace.
story
Gone for a Burton
Herbsman. said:
You could try making it with wholemeal wheat flakes instead of oat flakes.
Or maybe the old recipe for wheat porridge (AKA frumenty).
http://www.history.uk.com/recipes/index.php?archive=8
http://www.bitwise.net/~ken-bill/medrcp09.htm
Ms Ordinary
randompointlesschemistry
My emergency breakfast when I want something sustaining & quick is tinned mackerel eaten straight from the tin . & then maybe a nice crunchy apple on the way out.
Rollmops from the jar/ chopped herring bagel (not very often these days as I'm nowhere near that kind of a bagel shop / saltfish pattie if I need something hot.
. & then maybe a nice crunchy apple on the way out.Rollmops from the jar/ chopped herring bagel (not very often these days as I'm nowhere near that kind of a bagel shop / saltfish pattie if I need something hot.
Ms Ordinary
randompointlesschemistry
story said:
I can't digest raw muesli very well either - I soak mine overnight in soyamilk (its just a handful of oats with whatever else I've got to hand, nut / seed & dried fruitwise), it really only takes 2 minutes before you got to bed & its a lot better.
Wholemeal semolina cooked in milk might be a option for whoever it was wanted to eat wholemeal malty porridge. (It only takes about 10 mins to cook).
