Liked by colm_photography and
Liked by colm_photography and
Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist
- 400g chickpeas
- 3 tablesp. olive oil
- 2 cloves of garlic
- Salt and freshly ground black pepper
- 5 eggs
For the hummus
1. Place the chickpeas in a blender with olive oil, garlic, salt and pepper and blend until smooth.
2. Remove from the blender and place in a bowl.
For the eggs
3. Boil the eggs till hard, roughly 8 minutes from when the water begins to boil.
4. Let the eggs cool then remove the shell, cut in half and scoop out the egg yolk into a bowl.
5. Fill egg white halves with hummus mixture and place on a platter then sprinkle with black pepper or paprika. Cover and refrigerate until ready to serve.
Fish is a staple of healthy eating, so satisfy your salmon cravings with one of our favorite sandwich recipes – made all the better with a generous spread of Dairygold Original.
- 2 slices wholegrain bread
- A generous spread of Dairygold Original
- 2 slices of fresh smoked salmon (roughly 60g)
- Salt and freshly ground pepper
- 1/2 small red onion, finely chopped
- Handful of kalamata olives, pitted and sliced
- Red bell pepper, peeled, seeded, and chopped
- Handful of chopped fresh flat-leaf parsley
- Juice of 1 lemon
Mix the red onion, olives, bell pepper, parsley, lemon juice, and a dash of olive oil in a bowl.
Mix in the smoked salmon to the bowl. Season it with salt and pepper to taste.
Toast the wholegrain bread, and smoother the toasted bread with a generous amount of Dairygold and then take the filling and spoon on top.
Cut the sandwiches diagonally in half, and serve. Delicious!
Oatmeal bars (or just oats in general) are great for boosting your energy and giving you a much-needed top up of fibre, known to lower cholesterol and reduce the risk of heart disease. And apart from being full of health-benefits, added with flavours of cinnamon and vanilla, these oatmeal bars make a tasty snack to eat on the go anywhere.
- 2 sticks (226g) unsalted room temp butter
- 2 x 2/3 cups of white sugar
- 2 cups rolled oats
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 1 tsp grounded cinnamon
- 1/4 tsp salt
- 2/3 tsp baking powder
- 1 big jar black cherry preserve
- Pre-heat the oven to 350ºF / 175ºC.
- Grease a baking pan (I used a 20 x 20 cm / 8 x 8 in) with butter and leave to the side.
- Cream the butter and sugar together really well.
- Add the rest of the ingredients and mix well.
- Press half of the mixture into the bottom of the baking pan.
- Spread the preserves over it in an even layer.
- Crumble the remaining mixture, with your hands, over the raspberry preserves.
- Bake for 40 minutes, or until lightly golden brown.
- Cool completely before cutting.
If you can’t get hold of any Black Cherry preserve then it’s just as easy to make your own – if not easier as you don’t need to leave the house! All you need is pitted black cherries, sugar and lemon. Glaze the cherries with sugar and leave for a couple of hours then simmer on a low heat for 1 hour.
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.