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Breakfast: the most important meal of the day. Around these parts we are big fans of breakfast food, huge fans. So anytime we stumble across a way to make our favourite meal time even better, we get excited.

We found some of the best hacks one the internet that are designed to make sure that you get the best from your morning meal.

Eggs:

No need to spend all morning slaving over the pan. Prep as many as you need for the day ahead by making as much scrambled egg as you like (with whatever veggies you desire) and then pour into either a greased muffin pan or cases. Cover with tin foil and pop in the fridge. Then feel free to press snooze with no guilt, at all.

Yoghurt:

Many fruit-flavoured yoghurts are filled with sugars, which means you’re not actually enjoying much fruity goodness. Try to swap to plain Greek yoghurt and use raisins, frozen berries, almonds or bananas and a little honey for flavour and goodness.

Cereal:

Flip the bag, or the whole box before you open it to make sure you don’t get stuck with just the crumbs or cereal dust towards the bottom of the bag.

Eggs and avocado bowls:

The breakfast of champions is right here and you if you like eggs and/or avocado you need to try this. Amazing.

Bacon:

Maybe this won’t necessarily save you a whole lot of time, but it will certainly make breakfast more fun, an essential for any bacon fan in your life. You can find it here.

Selfies:

Love selfies? Love breakfast? Well now you can have yourself plastered all over your favourite carb every morning. What a time to be alive. Have a look for this here.  

Smoothies:

If you love smoothies save yourself some time in the mornings by chopping all your ingredients before in bulk and freezing them. Extra sleep, and delicious smoothies. Excellent.

Omlette:

You can make an omlette with hardly any clean up. Nobody likes spending hours doing dishes when we could be eating more breakfast, so check the recipe here.

Pancakes:

Use an empty squeeze bottle for your pancake batter so you can save yourself some mess and practice your pancake art skills.

Pancake rings:

A kind of-almost healthy breakfast option that everyone should try at least once, it might surprise you how much you love them. If you’re feeling

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Who doesn’t love a home cooked meal? They can be one of life’s most simple pleasures and around here we are big fans of any and all food tasting experiences.

The only thing we are not so wild about is that sometimes our favourite dishes can be a bit more complex to master than we desire. Sometimes we just want to be on the couch watching Netflix, not hovering over pots and pans.

So in order to maximise your post-dinner nap time give these recipes a try and we promise you will never be hungry again.

DIY sushi that is just as delicious as the professionals. Find it here.

The easiest blondies you will ever make, you only need one bowl.

Tasty chicken with just a few spices is all yours with this recipe. 

Pasta. Delicious pasta. You don't even need to drain it.Try it here.

Or try a low-carb option, get the recipe here. 

This is all you need to be a good party host from now on. 4-ingredient sangria.

 

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If you are a Chrissy Teigen fan, you have undoubtedly seen the array of gorgeous food photos that she regularly posts from her Instagram account.

Well, you can now get the hard copy as her brand new cookbook is getting set for release.

 

Look at that strrrrrrratch

A photo posted by @chrissyteigen on

Over the weekend, the 29-year-old Sports Illustrated model shared a host of the professional photos from her new book.

And we can tell you that this is going to be a cookbook like no other. Ms Teigen, who is married to singer John Legend, has gotten seriously sexy in her latest shoot to promote her cooking.

 

My wedding photo is exactly this but with slightly less prosciutto

A photo posted by @chrissyteigen on

While Chrissy used most of her captions to explain what food was being photographed, she also had some funny captions to go along with her sexy snaps.

In a photo that shows the TV personality leaning over a bowl of baked seafood, she wrote “my clams”.

 

My clams

A photo posted by @chrissyteigen on

It also appears that Chrissy has decided to obey the rules of Instagram (at least for this shoot) as she decided not to #FreeTheNipple and keep the covered up. Maybe in the interest of health and safety she thought keeping her clothes on would be a better idea!  

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Once a little-known South American grain, quinoa is now a fully-fledged superfood. Eaten hot or cold, quinoa packs in twice as much fibre as any other grain, and is full of iron, magnesium and amino acids.

While quinoa is a great option if you want to feel fuller for longer, the truth is it can taste fairly bland when eaten by itself.

If you're sick of simply adding quinoa to your lunchtime salads, fear not, as there are so many different ways to use this extremely versatile grain.

Here are just a few…

1. As a risotto
Quinotto is just as creamy and delicious as a standard risotto, but the usual Arborio rice is replaced by, you've guessed it, quinoa. Sauté the uncooked quinoa with some onions and oil before adding veggie stock one ladle at a time, allowing the liquid to absorb before adding more. Try adding frozen peas, mint, smoked salmon and creme fraiche for a totally decadent dinner!

2. In veggie burgers
A spoon or two of cooked quinoa will go a long way to bulking up a veggie burger and doubling its fibre content. Simply add cooked quinoa to your burger mix before frying, grilling or baking them.

3. As a crispy coating, instead of breadcrumbs
Rather than coating chicken, prawns or any other meat in breadcrumbs, use uncooked quinoa instead. Dip your meat in a flour and salt mixture with the spices of your choice, then dip it again into a beaten egg mix, and finally dip it into the quinoa before frying on either side or a few minutes. Delicious! For a gorgeous looking meal, use red and black quinoa together as your coating.

4. In homemade muffins
Quinoa is a great ingredient in sweeter foods too. Add some cooked quinoa to your muffin mix instead of oats to add texture and keep you satisfied all morning.

5. To bulk up soups
If you're a fan of soup but find you always need a few slices of bread on the side to fill you up, try adding a few spoonfuls of cooked quinoa to the bowl instead. If you're making soup from scratch, add the quinoa around five minutes before the end of the cooking time. If you're eating an instant soup, simply add the quinoa about halfway through the heating time.

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If you're stuck for present ideas now that the festive season is rolling around, homemade treats are great for pleasing even the most difficult people on your Christmas list.

These cranberry and dark chocolate cookies are perfect for winter – can you imagine how good they'd taste with a steaming mug of hot chocolate? In fact, who cares about presents – you'll want to keep these all for yourself!

The porridge oats make these cookies really moreish, but it's the cranberry and chocolate mix that make these something special. For a change, swap white chocolate for dark, and add in 25g or so of any chopped nuts you fancy – walnuts, pecans and hazelnuts all work well.

Cranberry and Dark Chocolate Cookies
Recipe makes 15

Ingredients

  • 75g plain flour
  • 1/4 teaspoon baking powder
  • 40g porridge oats (not instant ones)
  • 65g butter, softened and cut into cubes
  • 35g brown sugar
  • 50g caster sugar
  • 1 egg
  • 1/4 teaspoon vanilla essence
  • 40g dried cranberries, chopped into small chunks
  • 75g good quality dark chocolate, chopped into small chunks

Method

  1. Preheat oven to 180°C/ Gas Mark 4
  2. Measure the flour, baking powder, salt and oats into a large bowl.
  3. Measure butter and sugars into another bowl and beat together well. If you don't have an electric mixer, don't worry, you can do this by hand, it just takes some extra effort!
  4. When the butter and sugars have reached a creamy texture, beat in the egg and vanilla.
  5. Stir in the flour, baking powder, salt and oat mix.
  6. Fold in cranberries and chocolate.
  7. Roll the dough into small balls with your hands – use a tablespoon of dough for each ball.
  8. Place each ball on a baking sheet greased with butter or lined with parchment, and press each ball down slightly with a fork
  9. Bake at 180°C for 15 minutes
  10. Remove tray from oven and allow cookies to cook for five minutes before removing cookies from tray. Allow cookies to cool further on a wire rack before eating.
     
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For the carnivores amongst us, cooking without meat can be daunting. But your worries about meals not tasting like anything or being starving 10 seconds after you put down your fork are unfounded.

With these quick and easy vegetarian recipes, you won’t even notice its meat free. They both use simple ingredients you are familiar with so no trips to the health food shop needed.

Falafel

Falafel are the perfect way to get your meat-free burger fix, with plenty of flavour! They take no time at all to make, and can make a great starter or main course.

Ingredients:

  • 2 tbsp sunflower or vegetable oil
  • 1 small onion
  • 1 garlic clove
  • 400g can chickpeas
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful of parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg

Instructions:

Heat 1 tbsp oil in a large pan, then fry the chopped onion and garlic over a low heat for 5 mins.

Tip into a large mixing bowl with the chickpeas and spices, then mash together until the chickpeas are totally broken down.

Stir in the parsley or dried herbs, add the beaten egg, then mix it all together with your hands. Form the mixture into burger-like patties.

Heat the remaining oil in the pan, then fry the falafel on a medium heat for 3 mins on each side, until golden brown. Serve with couscous, pitta bread, salad or whatever else you fancy.

Vegetarian Shepherd’s Pie

Another way to get over your fear of veggies is by turning them into a hearty meal. You’ll never worry that a veggie meal will be unsatisfying after this!

Ingredients:

  • 1 onion
  • 2 carrots
  • 2 garlic cloves
  • 100g mushrooms, sliced
  • 1 tbsp dried thyme
  • 250g dried lentils
  • 850ml vegetable stock
  • 1.5 tbsp tomato purée
  • 1kg potatoes

Instructions:

Fry the onions, carrots and garlic for 15 mins on a low heat until soft and golden. Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils and the stock.

Simmer for 40-50 mins until the lentils are very soft. Take off the heat, then season and add the tomato puree.

While the lentils are cooking, boil the potatoes for about 15 mins. Drain and mash – adding butter and milk if you don’t need the dish to be vegan.

Put the lentil mix in a dish and cover with the mash, then bake for 30mins at 190c/fan 170c

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If you are looking for something healthy but still a bit of a treat, then you need to try these peanut butter flapjacks. They are not only tasty but easy to make too – perfect!

What you’ll need:

  • 1 tbsp golden syrup
  • ​40g brown sugar
  • 150g porridge oats
  • 50g puffed rice
  • 2 tbsp peanut butter

What you’ll need to do:

  • Line a baking tray with parchment paper and set aside.
  • In a saucepan, combine the sugar with the golden syrup until dissolved. Remove from heat and set aside.
  • In a large bowl combine the oats, puffed rice and peanut butter. 
  • Pour the sugar and golden syrup over the dry ingredients.
  • Give it all a good mix and pour into the baking tray.
  • Place in the fridge to chill and cut into squares before serving.
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Food lovers everywhere swear by the Smitten Kitchen blog, created by self-taught cook and photographer Deb Perelman.

Her blog features recipes that she cooks up in her tiny New York kitchen and every recipe we’ve ever tried has turned out exactly as we’ve hoped.  There have never been any disappointments – just incredibly delicious results.

The Smitten Kitchen Cookbook features recipes never before seen on her blog. Every dish uses down-to-earth ingredients, resulting in unique recipes that can easily be recreated, regardless of your level of expertise.

The book is written in the style of an old friend giving recipe advice so even if you’re not the most confident of cooks you will feel as though you are in good hands.

There are over 100 recipes so it’s hard to pick just a few favourites, but if pressed, some of our absolute favourites that were the Gooey Cinnamon Squares, Leek Fritters with Garlic and Lemon, and Harvest Roast Chicken with Grapes, Olives and Rosemary.

One of the best things about this cookbook is the breakfast section. Breakfast really is one of the most overlooked meals but with the help of the Smitten Kitchen, you’ll soon be flipping Peach and Sour Cream Pancakes with ease and dishing up a big batch of Huevos Rancheros on a Saturday morning.

This is a book to be enjoyed by food lovers everywhere.

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