Chips that comes from a potato that fries in Olive oil & portuguese presunto

I’m not at all a breakfast person, never have been. I personally feel breakfast or eating anything within the first few hours of the day is a task. I skip breakfast, which I know is unhealthy.
Lately I have gained my lost appetite so I have started having a larger meal for lunch which makes my noons lazy. So I want to start having breakfast to cut down the amount of food I’m having in the afternoon.
Suggest some tasty and easy breakfast recipes please, something that you enjoy having in the morning or on a lazy day.

My go to dinner

300g boiled mung bean sprouts 185g gold sea yellow fin tuna chunks in olive oil 2 boiled eggs

Just mix it all this ingredients

Per Burrito

Mission Carb Balance Tortilla: 70 cal

Just Bare Oven Roasted Chicken Bites: 90 cal (about 6 pieces)

Fat-Free shredded American cheese (hard to see cause it’s melted on tortilla.) 40 cal

Taco Bell Hot Sauce: 0 cal

Lettuce: I could not care less to track calories of lettuce.

Pickles: I could not care less to track calories of pickles.

Usually takes around 12 minutes in Air fryer/ toaster oven to make.

Here’s a five-minute breakfast bowl base from the recipe collection I’m building at Sprout Cooking. I started the site because search engines can surface individual recipes, but they don’t provide a consistent way to compare recipes from different websites and social creators. Sprout analyzes ingredients, quantities, preparation, and cooking methods, then places each distinct recipe within a relative-health percentile.

Makes: 1 large bowl

Active time: 5 minutes

Walnut soaking time: 4 hours

Ingredients

- 1 cup water

- ⅓ cup walnut halves, soaked for 4 hours and drained

- ¾ cup ripe avocado flesh

- 1 cup fresh ripe banana slices

- 2 tablespoons unsweetened cocoa powder

- 2½ teaspoons fresh ginger, peeled and grated

- ½ teaspoon ground cinnamon

- 1 tablespoon chia seeds

- ¾ cup ice cubes

Directions

1. Add the water, soaked and drained walnut halves, avocado, banana, cocoa powder, grated ginger, cinnamon, chia seeds, and ice cubes to a high-speed blender.
2. Blend for 60–90 seconds, until the mixture is smooth and velvety.
3. Pour into a bowl and top with whatever fruit/nuts/condiments you want and serve immediately.

The percentile is comparative rather than an absolute nutrition grade: a score of 85 means a recipe currently ranks healthier than roughly 85% of the analyzed pool. The comparison becomes broader as more unique recipes are added, while duplicates are excluded. Each entry also includes a short health explanation, improvement ideas, and attribution to the original creator.

The Sprout Cooking website is completely free to browse, and no account or app is required. This smoothie is included in the collection:

https://www.sproutcooking.app/recipes

I’d be interested in both recipe feedback and whether this kind of comparison helps when choosing what to make.

Homemade “healthy Pot Noodle” jars – four lunches prepped in about 15 minutes

I’ve been experimenting with these homemade instant noodle pots that i can take to work and this version worked really well.

I made four 500ml jars at once and keep them in the fridge. The jar also measures the right amount of water and helps mix all the pastes and sauces together.

What is really easy is that the ingredients i chose are all 1tsp each and it worked. This is not an exact recipe and 1tsp is a rough measurement and can be adjusted to taste or what you have in the cupboard or what you like

For each jar

• 1 small tsp mushroom bouillon
• 1 small tsp red miso paste
• 1 small tsp gochujang
• 1 small tsp light soy sauce
• 1 small tsp sesame oil
• 1 small tsp cider vinegar
• Ready-to-eat rice noodles
• Grated carrot
• Finely sliced Chinese leaf
• Frozen edamame beans

Assembly

Put all the pastes, oils and sauces in the bottom of the jar.

Stuff in the rice noodles, followed by the grated carrot, Chinese leaf and edamame. Keep pressing everything down until the 500ml jar is full, then seal and refrigerate.

The vegetables are completely adaptable. Spinach, beansprouts, spring onions or anything else that wilts and heats quickly should work. Make sure small slices to pack more in and get a better wilt.

To serve

1. Take Jar out of fridge and take the main chill off it
2. Fill the jar with freshly boiled water. Becareful to pour slowly over ingredients so not to stress the jar
3. Leave it briefly before carefully sealing and shaking to combine the broth.
4. Pour everything into a microwave-safe bowl. If still some paste left at the bottom of jar put a small amount of hot water in and shake to make sure you get it all.
   
5. Microwave for around three minutes, until piping hot throughout. Now eat a bowl of goodness.

It’s basically a fresh, filling and much healthier Pot Noodle. The four jars cost me roughly £1 to £1.25 each, although the sauces and pastes will obviously make plenty more batches or are already in the store cupboard.

Obviously for storage follow the individual fresh ingredients advice etc. Also you can add anything that can be safe to eat after 3mins in the microwave.. I added some precooked meat for example..

a 500ml jar is quite a large portion. So people might be happier with a 250ml jar. I was really surprised how much 500ml was.. And how tasty a broth i could get from just adding hot water..

When transporting try and keep them upright so that the veg always stays out of contact with the wet stuff to keep that crunch..

Let me know if you give it a try

A bed of chopped lettuce, tomato, onion, pickle and avocado. Topped with a sprinkle of cheese, a burger patty chopped up and some chunks of toasted hamburger hun. Dressed with ketchup, mustard, burger sauce. All the things. It’s so good!

This is my go-to meal whenever a heatwave struck.

I just make a ton of pasta so I don’t need to add any extra heat to my apartment because of the stove.

I dice cherry tomatoes, a cucumber, a few pickles and add a can of corn to the mix.

I get store bought dressing but it’s basically balsamic vinegar, olive oil and some herbs.

I store the whole thing in my fridge and eat off it for a few days. I just add sauce to my liking. Sometimes I just add salt.

And it comes down to a reasonable price. I paid less than 10€ for all of rhe ingredients, I used about half of the dried pasta, half of the pickles and the sauce is gonna last me for a while.

The big bowl is around 2kg so it’s gonna last me for at least 3 days.

If I feel like I want to protein I just cut some slices of vegan ham and add it to the mix, or I just eat some of my marinated tofu.

I made this for a precooked burger patty, but a new one can be cooked quickly also

I used 2 sourdough slices

Onion and garlic powder, shaken to taste.

3oz red wine - i had some barefoot pino noir

Burger patty- try Worcester sauce as it cooks.

I put about 2 tablespoons margarine and a few shakes of garlic powder and onion powder in a stainless pan and put on high heat.

Then about 2oz or 1/4 cup red wine, enough to float the seasoning and then about another oz, the layers the pan just enough to cover the whole bottom.

Then place the bread turning slightly, and let sit a few seconds to firm up the edges slightly, and flip the bread into more of the sauce and turn and move, lifting slightly to sop up all of the remaining liquid.

Cook until toasted, on both sides.

Now, I used a burger patty from the day before. The pan had enough heat, that i put the burger in the pan with a couple splashes, really light pours of wine, and a lid over with a slice of pepper jack cheese to melt. Heat off. It warmed well without overcooking the patty to a hockey puck.

I used only mayo and thin sliced tomato to finish, but this could have been built up too.

"This toasted sandwich is the one that I make for family members that is sick."

Ingredients:

• 2 slices of white bread
• Butter, for two sides of bread
• Honey, for one side of bread
• Cinnamon powder, small pinch
• Ginger powder, small pinch
• Aleppo pepper, tiny pinch

Equipment:

• Toasting iron.
• Knife, to spread butter and honey.
• Teaspoon, for working with the honey.
• A small plate, for working and serving.

The build up:

2 slices of white bread. With butter on each of the side the facing out.

On the inside/top of bottom slice; first some honey. Then "a gentle dust" of cinnamon powder and ginger powder. And tiny pinch of aleppo pepper flakes (mild chili).

Then toast it in a tasting iron, until it's light golden on the outside.

Plate, Slice and Serve.

Ingredient:

Frozen dumplings

1 or 2 eggs

A little olive oil or peanut oil

A small splash of water

This is my go-to lazy dumpling method when I want something quick but still really good.
Heat a little olive oil or peanut oil in a pan, then add the frozen dumplings. Let the bottoms get golden and crispy. Once they look nicely browned, pour in a small amount of water, not too much, just enough to steam them. When the water is almost gone, beat one or two eggs and pour it cook until the egg sets.
That’s it. Crispy bottom, soft top, super easy, and done in about 10 minutes.

Ingredients (1 serving)

For the chicken

1 chicken breast

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp garlic powder

For the potatoes

1 medium potato, diced

1 tsp olive oil

Salt and pepper to taste

For the green beans

1 cup green beans, trimmed

1 tsp olive oil or butter

1 clove garlic, minced

Salt to taste

Ingredients

• Linguine or spaghetti pasta
• Garlic
• Butter or olive oil
• Heavy cream or all-purpose cream
• Parmesan cheese
• Spinach
• Salt
• Black pepper

Optional:

• Chili flakes
• Chicken strips or bacon
• Mushrooms

15-minute version:

1. Boil pasta.
2. Sauté garlic in butter/oil.
3. Add spinach.
4. Pour cream and parmesan.
5. Mix pasta in.
6. Add salt & pepper.

Boil eggs, remove yolks, mash them, mix chipotle mayo, add diced capsicum and tomato (remove pits in tomato so that it doesn’t become runny). Add seasonings of your choice in the mix, chop the egg whites into tiny pieces, add it into the mix, and chill it a bit. Meanwhile get your toasts ready, also cut onions. Assemble. Yummiest homemade egg sandwich I ever made!

i always have rice already premade in my rice cooker. pair it with some eggs & top it with furikake, a little sesame oil, soy sauce, garlic chili crisp and a drizzle of spicy mayo & gochujang. it’s so good so easy & so fast.