This year, Valentine’s Day falls on a Saturday and what better way than to spend your morning than treating your other half to a delicious breakfast in bed?

We have chosen our favourite breakfasts for two to give you some ideas on how you can make this Valentine’s Day special.  And the best part – you won’t be left feeling guilty after eating them…..

1. Veggie Breakfast Bake = 127 calories per serving (Makes 2 servings)

  • 2 large field mushrooms
  • 4 tomatoes, halved
  • 1 garlic clove, thinly sliced
  • 1 tsp olive oil
  • 100g bag spinach
  • 2 eggs
  • Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins
    Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.

Read more here.

2. Breakfast Smoothie = 123 calories per serving (Makes 2 servings)

  • 2 small ripe banana
  • about 280g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
    apple juice or mineral water, optional
  • runny honey, to serve
  • Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.

Read more here.

3. Banana and Blueberry Breakfast Muffin = 179 calories per serving (Makes 12)

  • 2 large eggs
  • 150ml pot natural low-fat yogurt
  • 50ml rapeseed oil
  • 100g apple sauce or pureed apples (find with the baby food)
  • 1 ripe banana, mashed
  • 4 tbsp clear honey
  • 1 tsp vanilla extract
  • 200g wholemeal flour
  • 50g rolled oats, plus extra for sprinkling
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1½ tsp cinnamon
  • 100g blueberries
  • 2 tbsp mixed seeds (we used pumpkin, sunflower and flaxseed)
  • Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  • Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

Read more here.

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