Breakfast to Dinner Recipes

Struggling for kitchen creativity when it comes to breakfast, lunch and dinner meals? We caught up with Sarah, one of our Bo+Tee student ambassadors, who shared her top 3 recipes.

 

 

When it comes to good food that helps you stay fit and feel good, Sarah is our go-to girl. She often posts cooking tips and yummy recipe ideas over on her Instagram, so make sure to check her out! But in the meantime, grab an apron and head to the kitchen to cook breakfast, lunch or dinner (or all 3!) with Sarah…

 

 

Breakfast: French Toast Bagel

 

Ingredients:

2 eggs

1 bagel

1tsp cinnamon

Pinch of salt

 

Toppings:

Yoghurt

Berries

Maple syrup or honey

Banana

 

Fry your bagels in the egg, salt and cinnamon mix then top with berries, maple syrup etc.

 

 

Lunch: Sumac Bulgur and Lamb

 

Ingredients:

1 onion

2 garlic cloves

1 bunch parsley

40g prunes

120g bulgur

2 carrots

1/2 bunch dill

200g lamb mince

2tsp sumac

1tbsp shawarma spice

75g green yoghurt

1tbsp tomato purée

1 chicken stock paste

100ml water for lamb

 

Preheat your oven to 200°C. 

 

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the carrot, quarter lengthways and and chop into 3cm long batons (no need to peel). Roughly chop the parsley and dill (stalks and all). Keep them separate. Roughly chop the prunes.

 

Pop the carrots onto a baking tray. Sprinkle over the cumin. Season with salt and pepper. Drizzle with oil, then use your hands to coat the carrots in the spice. Place on the top shelf of your oven and roast until golden, 20-25 mins. Turn halfway through.

 

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan, bring to the boil and stir in the bulgur wheat and half the chicken stock paste. Bring back up to the boil, simmer for 1 min, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lamb mince. Season with salt and pepper and cook until browned, 5-6 mins. Use a spoon to break up as it cooks, then drain and discard any excess fat. Lower the heat to medium and add the onion. Cook until soft, 4-5 mins. Stir in the garlic, tomato puree and shawarma spice mix. Cook for 1 min more.

 

Add the water for the lamb (see ingredients for amount), along with the remaining stock paste and the prunes. Stir together and bring to a gentle simmer. Cook until the mixture is thick, 5-7 mins. Season to taste with salt and pepper if needed. Meanwhile, in a small bowl, mix the yoghurt with half of the dill. Season with salt and pepper. IMPORTANT: The mince is cooked when it is no longer pink in the middle.

 

Fluff up the bulgur wheat with a fork and stir through the sumac and parsley. Serve in bowls with the Lebanese style lamb on top. Finish with some roasted carrots, a spoonful of yoghurt and a sprinkle of the remaining dill. Enjoy!

 

 

Dinner: Ricotta and Spinach Pasta Bake

 

Ingredients:

16 cannelloni or large pasta shells

1tbsp olive oil

2 garlic cloves, chopped

200g spinach leaves, roughly chopped

50g mozzarella cheese, grated, plus extra for sprinkling

150g ricotta cheese

6 basil leaves, finely chopped

Pinch salt and pepper

 

Tomato sauce:

3tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

2x 400g cans chopped tomatoes

1tbsp tomato purée

1tbsp dried basil

1tbsp dried oregano

1tsp sugar

 

Preheat the oven to 180°C.

 

Cook the cannelloni or pasta shells in a large saucepan of lightly salted boiling water according to packet instructions, then drain and allow to cool.

 

For the tomato sauce, heat the olive oil in a large saucepan over a medium-low heat, add the onion and garlic and cook for about 5 minutes until softened. Add the remaining sauce ingredients and bring to the boil, then lower the heat and simmer for 15 minutes. Season to taste.

 

Meanwhile, heat the tablespoon of olive oil in a frying pan over a medium heat, add the garlic and cook for 1 minute, stirring. Add the spinach and cook for about 3 minutes until wilted. Transfer the spinach to a large bowl, add the mozzarella, ricotta and basil, season thoroughly and mix to combine.

 

Spread half the tomato sauce over the base of an ovenproof dish in which the cannelloni or pasta shells fit snugly in one layer. Stuff the pasta with a generous amount of the spinach mixture and arrange in the ovenproof dish.

 

Top with the rest of the tomato sauce, sprinkle over a little grated mozzarella, cover the dish with foil and cook for 15 minutes. Remove the foil and cook for another 10 minutes, until bubbling.

 

VEGAN: Swap the ricotta for vegan cream cheese and the mozzarella for 1 tablespoon of nutritional yeast.

 

 

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