Good morning. Here’s today’s #HealthTip of the day.
Keelings Blueberry & Raspberry Breakfast Pudding

Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
Your avocado toast meets the everything bagel.@runnersworld
Your avocado toast meets the everything bagel. Welcome to the marriage of your two favorite breakfast dishes. http://spr.ly/60108czjr

Soaked Quinoa Flakes with Almond Milk & Berries!

Have a healthy & colourful breakfast with Soaked Quinoa Flakes with Almond Milk & Berries! http://ow.ly/ZRCB303IKV6
Milk contains significant amounts of the amino acid tryptophan.
Can’t sleep? Try one of these 10 drinks known to help you drift off into #dreamland | http://buff.ly/2b33EmW
Odlums wholemeal rye bread with avocado and tomatoes
Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch http://bit.ly/2jeIk62
Blueberries a great source of immune-boosting vitamin C. @keelingsfruits
Let’s talk colour! Orange fruits and veg are often associated with vitamin C, but the purple kinds are also a great source of the immune-boosting vitamin. #Keelings
Simple Paleo Granola @haughtonhoney
Simple Paleo Granola – a nutty, seedy snack that’s irresistible and seriously addictive! http://ow.ly/SBoi30dFzx2 #honey #paleo #glutenfree

Keelings Blueberry & Raspberry Breakfast Pudding

Ingredients
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
Chia oats,topped with pear,berries & our pecan Quinoa Crunch.

This lovely pic from Nutrition student Rachel in Cork. Chia oats, topped with pear, @keelingsfruits berries & our pecan Quinoa Crunch. Yum!
