3 Healthy Dinner & Breakfast Recipes For Busy Gals On The Go

1. Overnight oats

This is the healthiest no-fuss breakfast you can have (okay, that isn’t Rice Krispies and full-fat milk). Make a few batches on a Sunday night and you can have super-quick brekkie on the go (if you’re using cow’s milk, only make two days’ worth of oats).

Take half a cup of oats and half a cup of your chosen milk (unsweetened, please). Add two tablespoons of chopped almonds, a tablespoon of chia seeds, a sprinkle of maple syrup or honey, a teaspoon of vanilla extract (not essence, which is perfumey and gross, we found out the hard way) and a tablespoon of chopped dried fruit (apricots, raisins, dates – even candied peel, leftover from Christmas, will work in a pinch). Mix ’em all together and leave in the fridge overnight in an airtight jar.

The next morning? Top with some fresh fruit – blueberries and raspberries are our faves – and some more chopped almonds, and enjoy!

2. Simple two-egg omelette

Beat two eggs – with a hand mixer, if you have one, but a fork will work just as well. Next, heat a knob of butter in a non-stick frying pan over a low hob. When the butter is bubbling (but not burning!), pour over the eggs and distribute around the pan, like you would a pancake, to make sure the mixture will cook evenly. When it’s beginning to look aaaaaalmost done – the centre should still be a little runny – sprinkle over some cheese (we love St Tola goat’s cheese for this part) and season generously with salt and pepper.

Feeling adventurous? Chop up a bird’s eye chilli and two cloves of garlic and mix ’em in with your eggs before cooking. When you’re done, top with freshly chopped coriander and a good dollop of home-made guacamole*.

* Guac in a hurry? Stick an avocado (stone out); half a chilli, finely chopped; half a tomato, also finely chopped; and the juice from a juicy lime into the blender. Blend. Yum.

3. Home-made hummus

This is one of the easiest things to make yourself – to the extent that, once you’ve done it, buying shop-bought hummus will feel totally and utterly criminal. Take a tin of chickpeas – drain, but conserve the gunky-looking liquid, cos you’re gonna need it. Tip ’em into a food processor, blender, Nutribullet or just a bowl if you’re using a hand blender, and add two cloves of garlic (less if you’re not that into it), a tablespoon of tahini (you’ll get this in health food shops and some supermarkets), a sprinkle of salt, the juice of half a lemon and about three tablespoons of the chickpea liquid. Whizz whizz whizz! Midway, add three tablespoons of the best olive oil you can get your mitts on. Whizz some more!

To serve, put your hummus in a bowl and drizzle some more olive oil over it, along with some paprika (smoked for extra flava-flav). Enjoy with pitta, plain old-fashioned bread, carrot sticks, celery, or in a wrap with chicken and salad.

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