5 Quick & Healthy Suhoor Recipes

1. Oats with Berries, Honey and Almonds

Ingredients:

• 50g Rolled Oats/Porridge Oats
• 280ml Whole Milk
• 1 teaspoon Honey
• Berries of your choice (chopped/sliced)
• 1 tablespoon Chopped Almonds

Method:

1. In a small pan on medium heat, add the milk and the oats. Bring it to the boil, stirring occasionally.
2. Once it comes to the boil, it should become thicker in texture. Remove from the heat, allow to cool a little and transfer to a small serving bowl.
3. Sprinkle over the berries and almonds, finishing off with a drizzle of honey.

2. Banana & Peanut Butter on Wholemeal Buns

Ingredients

• 1 Wholemeal Bun
• 1 Banana
• 1 tablespoon Peanut Butter

Method:

1. Toast the bun lightly on the lowest toaster setting.
2. Spread peanut butter on the bun.
3. Slice the banana, and top the buns with an even layer of the banana slices.

3.Tuna & Avocado on Bagels

Ingredients:

• 1 Bagel (sliced)
• ½ Avocado (diced)
• 1 Tomato (diced)
• ½ tin (75g) Tuna Flakes/Chunks
• 1 tablespoon Sweetcorn
• 1 teaspoon Coconut Oil
• Coarse Black Pepper

Method:

1. Toast the bagel on the lowest toaster setting.
2. Spread coconut oil on each slice of the bagel.
3. Top each bagel slice with an even layer of tuna.
4. Add the sweetcorn and tomato, followed by the avocado.
5. Sprinkle with coarse black pepper.

4. Poached Eggs & Salmon on Toast

Ingredients:

• 2 Medium Eggs
• 2 Mushrooms (sliced)
• 25g Smoked Salmon pieces
• 1 teaspoon Coconut Oil
• 2 Slices Seeded/Wholemeal Bread (toasted)
• 1 tablespoon White Vinegar (or malt vinegar/lemon juice)
• Coarse Black Pepper

Method:

1. To make the poached eggs, boil water in a kettle and add the hot boiled water to a medium pan on high heat. Add the vinegar. Crack the eggs directly into the boiling water. If you prefer, crack the eggs into a small bowl and then transfer into the water in the pan. Cook the eggs for 3 minutes, then remove from the pan using a slotted spoon.
2. In a small pan on medium heat, melt the coconut oil and add the mushrooms, cooking for a few minutes.
3. Place the toasted bread on a serving plate and top with the mushrooms, drizzling over any coconut oil in the pan.
4. Place a poached egg on each toast, and top with the salmon. Add a sprinkling of coarse black pepper.

5.Chicken & Avocado Wraps

Ingredients:

To make 2 wraps

• 100g Chicken Breast
• 2 Wholemeal Tortilla Wraps
• ¼ teaspoon each Salt, Red Chilli Powder, Ground Turmeric & Garam Masala
• 1 tablespoon Garam Masala
• ½ Avocado (thinly sliced)

Method:

1. Slice the chicken breast into thin strips.
2. In a small pan on medium heat, melt the coconut oil, add the chicken, salt and spices, and mix to coat the chicken. Cook for 5 minutes, or until the chicken has lost it’s pink colour and released it’s water.
3. Place the tortilla wrap on a serving plate, placing the chicken & avocado in the centre of the wrap. Fold the wrap around the filling.