4. Potatoes With Eggs and Green Beans
This recipe takes a little time, so it might be a dish to save for the weekend when you’re not as busy. You can use leftover potatoes or fresh, and you can substitute the green beans for peas if you want it to cook quickly.
Ingredients (serves 4):
2 pounds of peeled potatoes diced, or 5 cups of precooked diced potatoes
4 large eggs (organic and free range if possible)
1 cup of cooked or fresh green beans cut into pieces about 1-inch long (or 1 cup of peas)
2 tablespoons olive oil (or oil of your choice)
1 minced clove of garlic
pinch of red chili flakes
Salt and pepper to taste
Pinch of paprika
Parboil the potatoes until just starting to soften and keep to one side. Cook the green beans for three minutes in salted boiling water then drain and run under cold water to cool off. Heat a large skillet over medium heat and add the olive oil. When the oil is hot enough, add the potatoes and cook until they become crispy. (Stir while cooking to ensure they cook evenly.) Add in the green beans (or peas), garlic and chili and warm through. Using a ramekin or small bowl, crack each of the eggs separately and place evenly on top of the potatoes and beans. Cover the pan with a lid and cook for three to five minutes until the whites of the eggs have set and the yolk is cooked to your preference. Sprinkle with the paprika, salt and pepper and serve.
Source: Multiple Sclerosis Connect
5. Gluten-Free Banana Oat Muffins
Muffins make for a great breakfast on the go, they can be eaten warm from the oven, or they can be made in advance and frozen. These banana and oat muffins are packed with flavor and nutrients: the potassium-rich bananas are high in fiber and chock-full of B vitamins.
1½ cups of gluten-free flour
2 tsp gluten-free baking powder
½ tsp gluten-free baking soda
2 ripe bananas (the riper the better)
1 large egg (free-range and organic if possible)
½ cup of gluten-free oats
2 Tbsp honey or maple syrup
1 cup almond milk
1 tsp cinnamon
Preheat oven to 390ºF and grease a muffin tray. Mix the eggs and honey together and then mash in the ripe bananas, add the milk and stir well. In another bowl sift the gluten-free flour, baking powder, baking soda and cinnamon together and add the oats. Gently add the dry mixture to the egg mixture and fold in without over-working the batter. Pour the batter evenly into the muffin tray and bake for 20 to 25 minutes until golden brown.
Source: MS Diet for Women