My first blog is all about feeding my youngest son who is a rower. He trains twice a day sometimes three ! So food and whats in it helps to keep him performing at his best. The challenge is to keep it light but wholesome so it fuels him but doesn’t make him feel heavy and overloaded, which pasta, as good as it is, often does.
On the menu yesterday morning was a frittata, fresh fruit salad and a choco banana smoothie made with coconut water. The fruit salad was born out of the lovely fresh stone fruit we have in abundance at this time of year and included peaches, nectarines,blueberries, golden kiwifruit and strawberries picked fresh straight from my garden that morning. It will keep, in the fridge, covered with clingfilm, for at least 2 days.
So here we go the first recipie :
2 medium sized potatoes, 1 small orange sweet potato, boil 10 mins then fry until slightly browned in 1 Tablespoon of Olive Oil.
Add 1/2 a sliced red onion and cook until soft.
Whisk 6 free range eggs together with 1/2 cup of whole milk add salt and freshly milled pepper. Pour over potatoes and onion in the pan, making sure it covers all the veg. Then top with a tomato cut into D’s , 1/2 cup grated cheese and a sprinkle of fresh thyme leaves.Cook on low heat for about 4-5 minutes.
Put under the grill until browned and set. Sprinkle with a few more fresh thyme leaves to serve.
1 cup coconut water ( I used UFC Refresh), 1/2 cup unsweetened yoghurt, 2 tablespoons whole milk powder, 1/2 tablespoon of dutch process cocoa powder, 1 banana(med), you could also put a few frozen berries in, squeeze of lemon. Blitz in blender, serve immediately.