Celebrate Mother’s Day this year with these breakfast recipes from WW’s new Everyday Cookbook, which contains recipes based on the new PersonalPoints programme where nothing is off the menu.
Every plan is different with PersonalPoints, because no two people love the same foods, so the number of PersonalPoints each dish contains will vary, however, all three breakfast recipes are nutritious and will make any mum’s day.
Smoked salmon breakfast bowl
1-5 Prep 10 mins Cook 15 mins Serves 4 209 kcal, PersonalPoints 1 - 4
Smoked salmon always makes a breakfast seem extra- special, and this one is no exception. It feels really indulgent, but is ready in under half an hour.
11⁄2 tablespoons low-fat spread
400g mushrooms, small ones halved, larger ones quartered
1 garlic clove, crushed or grated
200g cherry tomatoes, halved
125g chopped kale, thick stalks discarded
Juice of 1⁄2 lemon
1 tablespoon white wine vinegar
4 large eggs
150g smoked salmon
Handful snipped fresh chives, to serve.
1. Melt the low-fat spread in a frying pan and fry the mushrooms for 3-4 minutes until golden. Stir in the garlic and cook for 30 seconds, then add the cherry tomatoes and kale and stir-fry for 2-3 minutes. Season to taste and stir in the lemon juice.
2. Meanwhile, bring a large pan of water to the boil, add the vinegar and reduce the heat to a simmer. Crack the eggs, one at a time, into the simmering water and poach for 3 minutes, until the whites are just set and the yolks are still soft. Remove the eggs with a slotted spoon and put on a plate lined with kitchen paper.
3. Divide the mushrooms, tomatoes and kale between 4 bowls, then top with the smoked salmon, eggs and some snipped chives.
Carrot cake baked oats
4-10 Prep 15 mins Cook 25 mins Serves 4 323 kcal PersonalPoints 4 - 10
These individual oat-based pots are delicious served still warm from the oven with a spoonful of Greek yogurt – ideal when you want something a bit different for breakfast.
Calorie controlled cooking spray
125g porridge oats
1 teaspoon baking powder
1 teaspoon ground mixed spice
21⁄2 tablespoons agave syrup
1 large egg
1 ripe large banana, mashed (you’ll need 115g)
100ml semi-skimmed milk
1 large carrot, grated (you’ll need 75g)
Grated zest of 1 small orange
30g raisins
30g pecans, toasted, 4 reserved, the rest roughly chopped
TO SERVE
4 tablespoons 0% fat natural Greek yogurt
1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 4 x 150ml ramekins with cooking spray.
2. Set aside 1 tablespoon of the oats, then put the remainder in
a food processor or blender, along with the baking powder, mixed spice, agave syrup, egg, banana, semi-skimmed milk and a pinch of salt. Blitz until smooth.
3. Remove the blade (if using a food processor) and stir in the carrot, orange zest, raisins and the chopped pecans.
4. Divide the mixture between the prepared ramekins. Scatter with the reserved oats and press a whole pecan in the centre of each. Transfer to a baking tray and bake for 25 minutes until puffed and golden, and a skewer inserted into the middle of the mixture comes out clean.
5. Leave to stand for 5 minutes, then serve with the yogurt.
Pineapple & coconut chia seed pots
5-7 Prep 15 mins + soaking Cook 5 mins Serves 4 210 kcal, PersonalPoints 5-7
Why not start the day on a tropical note with these chia and coconut milk pots that are layered with fresh pineapple and topped with toasted coconut?
75g chia seeds
400ml unsweetened coconut milk drink
2 teaspoons maple syrup 1⁄2 teaspoon vanilla extract
1 ripe small-medium pineapple (you’ll need 450g)
10g coconut flakes
30g vegan low-sugar granola
1. Combine the chia seeds, coconut milk drink, maple syrup and vanilla extract in a bowl, cover and chill for at least 45 minutes – the seeds will swell and absorb the liquid.
2. Meanwhile, prepare the pineapple. Trim off the top and bottom, then keeping it upright, use a serrated knife to remove the peel. Cut into quarters lengthways, remove the core from each quarter and discard, then chop the flesh into chunks.
3. Heat a dry frying pan until hot, reduce the heat to low, add the coconut flakes and toast lightly, shaking the pan occasionally, until golden. Transfer to a plate.
4. Divide half of the coconut chia mixture between 4 serving glasses, then top with half the pineapple. Repeat with the remaining chia mixture and pineapple, then scatter over the toasted coconut flakes and granola, and serve.
The soaked chia seeds will keep in the fridge, covered, for 2 days.
