These easy egg muffins are the perfect make-ahead breakfast – they’re totally customisable, and they’ll keep in the fridge for up to 3 days. Each of the filling options is enough to make 8 egg muffins, so pick your favourite. For this recipe you’ll need a muffin tin with at least 8 holes. Nutrition information can be found in the tips.
A real winter bowl for the soul. Absolutely packed full of fibre with roast pumpkin, crispy chickpeas, charred sprouts, zesty red cabbage and a creamy avocado sauce to bring it all together. For this recipe you will need a food processor to make the sauce. Each serving provides 212 kcal, 11.4g protein, 29.4g carbohydrate (of which 8.3g sugars), 3.2g fat (of which 0.4g saturates), 10g fibre and 1g salt.
This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is. Each serving provides 483 kcal, 17g protein, 39g carbohydrate (of which 14g sugars), 26g fat (of which 3.5g saturates), 15g fibre and 2.7g salt.
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