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Vegetarian Breakfast Five Ways | AD

This post on vegetarian breakfast five ways is paid-for content in association with Nature’s Path.

nature's path breakfast cereal

Have you heard of Nature’s Path before?  Nature’s Path is a family-run, sustainably-driven company. Their focus is on making breakfast healthy, organic, and delicious with their range of cereals, granolas, oats, and cereal bars.

Their tasty array of cereals and granolas are a firm weekday favourite in our house, adults and children alike.  On weekends we like to switch it up a bit with a cooked vegetarian breakfast. However, no matter how delicious your breakfast cereal is, let’s admit that breakfast does get a little dull when you’re just eating cereal with plain old milk day in, day out.

So today I’ve teamed up with Nature’s Path, to bring you five different breakfast cereal ideas.  I’ve used two of their delicious cereals – the gluten-free Mesa Sunrise cereal flakes, and the tasty Nice & Nobbly gluten-free granola – to create five tasty breakfast options that are a bit more exciting than your standard breakfast fare!

Vegetarian Breakfast Five Ways

breakfast cereal with flavoured milk

Looking to jazz up your morning bowl of cereal?  Try some flavoured milk – I opted for chocolate flavoured coconut milk and a sprinkling of cacao nibs for a decadent chocolate treat.  Think Coco Pops for grown ups!

cornflakes with walnut and banana for breakfast

A more everyday (and healthier!) way to enjoy cereal is by chopping some banana over your cereal, sprinkling a handful of crushed walnuts, and serving with regular or plant-based milk, such as oat milk (do see my guide to the best oat milk).

cornflakes with berries for breakfast

Another easy healthy breakfast idea is simply sprinkling some fresh berries on top of cereal, and pouring over your milk of choice.

bircher muesli with granola

Have you had bircher muesli before?  I must admit, I eat it most days.  In the evening I mix oats, plain yoghurt (vanilla yoghurt if I’m feeling fancy), half a grated apple, a large spoonful of desiccated coconut, and a handful of raisins, and spoon the mix into an old jar.  Leave it in the fridge overnight, and the next morning the oats are lovely and soft.  

It’s a lovely healthy breakfast idea on the go – I rarely have time to eat breakfast at home on workdays so I simply pop the jar in my bag to eat at work.  To make it even more of a treat sprinkle some Nature’s Path Nice & Nobbly granola on top at breakfast time to add a delicious crunchy texture.

chocolate spread and granola on toast

Finally, we all love chocolate spread on toast, but for an extra special Sunday morning treat try sprinkling Nature’s Path mixed berry Nice & Nobbly granola and fresh berries over chocolate spread on toast.  So good in every way!

What’s your breakfast of choice? I’ve got loads more vegetarian breakfast ideas this way too!

Food & Drink, Good Reads, Kitchen Staples, Life & Style

Zero Waste Crisps Recipe

my zero waste kitchen dk books jane turner
zero waste crisps recipe

Looking for plastic-free and zero-waste crisps?  I’ve got you covered – read on!

Dorling Kindersley has recently released My Zero Waste Kitchen*, a really useful zero-waste cookbook and guide by Kate Turner.  Full of smart and simple ideas to shop, plan, cook, and eat waste-free, as well as with ten recipes to use up leftovers and food scraps, it’s a handy guide to have at your fingertips.

Make Plastic-Free Crisps

Dorling Kindersley has kindly let me share this great recipe from the book for zero waste crisps with Moral Fibres readers.

Kate’s recipe lets you transform potato peelings or old veg into these moreish crisps, creating a healthy zero waste snack from leftover veg!  Each recipe in the book contains three zero-waste twists to give suggestions on how to customise the recipe depending on what you have to hand and to encourage you to get creative with the contents of your fridge.  This recipe is no exception – you’ll find three plastic-free and zero-waste twists at the end.

SERVES 2

Ingredients

You will need:

  • 50g potato peel from around 2 large potatoes
  • 50 g kale
  • ½ tbsp olive oil
  • A generous pinch of chilli powder
  • ½ tsp sweet smoked paprika powder
  • ¼ tsp salt
  • Freshly ground black pepper, to taste

First Make The Zero Waste Crisps Base

To make the zero-waste crisps base, preheat the oven to 150ºC (300ºF/Gas 2) and line 2–3 baking trays with baking parchment.

Place the potato peel in a mixing bowl with half of the oil, spices, salt, and pepper.  Using your hands (wear gloves if necessary), gently rub the peel until it is completely coated with oil and spices.  Set aside.

Using a sharp knife, remove the tough, woody kale stems and roughly chop the leaves into bite-sized pieces.

Place the kale in a mixing bowl with the remaining oil, spices, salt, and pepper.  Gently rub the kale for 1–2 minutes until it is completely coated and starting to soften.

Spread the potato peel and kale thinly on separate baking trays in single, even layers.  Set the kale tray aside.

Place the potato peel in the oven and leave to roast for 25 minutes.  After 10 minutes, add the kale tray and continue roasting for the remaining 15 minutes, or until crisp. Watch carefully to ensure they don’t burn.

Remove the crisps from the oven and leave them on the trays for a few minutes to crisp up before eating.

The crisps are best eaten within a few hours but can be stored in an airtight container for 1–2 days.  Re-crisp them in the oven at a low temperature for 3–4 minutes.

Now Zero-Waste Your Crisps!

There are loads of different options to zero-waste the basic crisps recipe. Try some of these out, or create your own option based on what leftovers you have:

Sweet Potato and Potato Peel Crisps

Swap the kale for the peel of 2 large sweet potatoes – about 50g.  Combine with the regular potato peel and season as per the recipe.  Roast both for 25 minutes, or until crisp

Tired Parsnip and Potato Peel Crisps

wap the kale for 1 parsnip – about 100g.  Slice very thinly, either with a mandolin or a vegetable peeler, including tops and tails.  Season, spread thinly on a baking tray, and roast for around 35 minutes, or until crisp.  Thicker slices may need an extra 5 minutes but watch carefully to ensure they don’t burn.  Add the potato peel tray to the oven for the last 25 minutes.

Tired Beetroot and Potato Peel Crisps

Swap the kale for 1 beetroot – about 100g.  Slice very thinly either with a mandolin or a vegetable peeler, including tops and tails.  Season, spread thinly on a baking tray, and roast for around 35 minutes, or until crisp.  Thicker slices may need an extra 5 minutes, but watch carefully to ensure they don’t burn.  Add the potato peel tray to the oven for the last 25 minutes.

Or simply combine all the vegetables to create a rainbow of flavours and colours in your zero-waste crisps.

And in case you missed it, don’t forget to check out my guide to plastic-free snack ideas