Category: Breakfast

Spinach, Corn & Egg Strata

Spinach,corn & egg Strata2

Today, I bring you a no-hassle, breakfast recipe.. Great for a weekday when everything is so crazy that breakfast is the last thing on your mind and even greater for your laid-back weekend as it takes pretty much zero-effort to whip it up!

Treat your dad on Father’s day morning with this and I am sure he would be really pleased!

You just throw all the ingredients together the night before but to be honest, I love how undemanding yet flavorful this dish is! The recipe makes two hefty portions and let me warn you, we were full after eating only half! So truly a great brunch option! 😉

Spinach,corn & egg Strata1

Spinach, Corn & Egg Strata

Prep time: 10 mins | Bake time: 45 mins | Total time: 55 mins


  • 4 pieces bread
  • 2 handfuls of spinach
  • 3 eggs
  • 1 cup milk
  • 1/4 cup corn kernels
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano powder
  • salt and pepper as per taste
  • 1/3 cup mozzarella cheese


  1. The night before, tear up bread into small pieces and slice up the spinach. Place in 2-4″ ramekins. Top with corn kernels. Whisk together eggs, milk, garlic powder, onion powder, oregano, salt and pepper. Pour over bread and spinach. Top with cheese and cover with cling film. Place in refrigerator overnight.
  2. In the morning, preheat oven to 375 F/180 C. Remove cling film and cover each ramekin with aluminium foil. Place on a baking tray and bake for 20 minutes. After 20 minutes remove aluminium foil and continue to bake uncovered for another 20-25 minutes or until egg mixture has set and strata has puffed. Serve warm.

Recipe adapted from Naturally Ella

Share this recipe:

Peach, Apricot & Banana Minty Milk Smoothie

Peach, Apricot & Banana Milk Smoothies1

What’s your Monday morning routine? I make my bed, splash my face with cold water and drink a glass of this amazing goodness! I try my best to start the day on a healthy note. With some conscious eating. I can talk to my morning brain which is rational at that time of day. By the time evening coffee starts brewing, it’s nearly impossible to talk me out of popcorn, a bite or two from cookies and spoonfuls of ice-cream! And dinner looks like any romantic chick-flick breakup scene where a heartbroken girl eats her weight in every mouthwatering thing ever!

It’s a new Monday… It’s a new week… So let’s start the week off feeling lively!

Peach, Apricot & Banana Milk Smoothies3

We use frozen banana chunks for this one.. It lends the smoothie richest, creamiest and thickest texture!

Pairing peach and apricot with bananas really kicks up flavors and gives it a truly tropical feeling!

To brighten up the flavors a bit more, I added handful of mint leaves!

Make it a Minty Monday’!!!

Peach, Apricot & Banana Milk Smoothies2

Peach, Apricot & Banana Minty Milk Smoothie

Yields: 4 glasses


  • 3 bananas, sliced into chunks, frozen
  • 2 fresh peaches, peeled, cored and roughly chopped
  • 7-8 fresh apricots, cored and roughly chopped
  • 1 handful of mint leaves, roughly chopped
  • 1/2 tsp vanilla extract
  • 1 and 1/2 cup cold milk


In a blender, add all the ingredients and blitz until smooth. Add more milk if the consistency is too thick for your liking. Enjoy immediately.

Share this recipe:

Guilt free Cranberry Apple Pancakes

Cranberry-Apple Pancakes1

Yes, we’re still talking Mother’s day!

Yesterday we kicked off with a memorable dessert for Mother’s day, it’s time to talk about breakfast in bed for our dear mothers over a Cuppa. Imagine her happiness! Imagine that precious smile! It’s so going to make it worth getting up before she does and surprising her with this sweet gesture! 😀

Yup… it’s going to be a sweet yet simple treat! I’m talking about Cranberry Apple Pancakes!

And of course they will be super healthy and super nutritious, filled with the goodness of whole wheat, flaxseed and oats! I would settle for nothing less than the best for our dearest mommies!

The pancakes are not overly sweet and tart enough due to dried cranberries and Granny Smith Apple. It’s a perfect match.. I have kept them eggless by adding homemade unsweetened apple sauce.

Serving: 6 medium-sized pancakes


  •  1/2 cup whole wheat flour
  • 1 Tbsp flaxseed powder
  • 2 Tbsp quick-cooking oats
  • 3 Tbsp brown sugar
  • 1/2 tsp cinnamon powder
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 Tbsp butter, melted plus more for the griddle
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk
  • 1 medium granny smith apple, peeled,cored and grated
  • 1/3 cup dried cranberries (can be replaced with fresh)


  1. Mix whole wheat flour, flaxseed powder, oats, brown sugar, cinnamon, baking powder and salt in a large bowl. Whisk thoroughly.
  2. Add melted butter, applesauce, milk to the dry ingredients and whisk thoroughly to form a batter. Add little milk if the batter seems too thick to pour.
  3. Fold in grated apple and dried cranberries to the batter.
  4. Pour a ladle-full of batter on a hot, greased griddle and cook until bubbly, little dry around the edges, and lightly browned on the bottom, approximately 3-4 minutes. Turn and brown the other side for about a minute. You can make 1-3 pancakes at the same time depending on size of your griddle.
  5. Serve hot with maple syrup or a dollop of butter.
Share this recipe: