This breakfast bowl with apple, flaxseed and cinnamon is quick and easy to make, tasty and also healthy! What more could you want?

SERVES 1 // COOK TIME 5 min

INGREDIENTS
200 ml plain yoghurt
1 apple, ¾ grated, ¼ sliced
2 tbsp ground flaxseed, plus whole seeds to sprinkle
½ tsp cinnamon

METHOD

1. Layer the yoghurt, apple and ground flaxseed. Sprinkle with whole seeds and cinnamon, and enjoy.

There’s nothing wrong with craving baked goods in the morning, and if you whip up a batch of our breakfast muffins this weekend, you can have just that.

The post Apple and flaxseed breakfast bowl appeared first on MyKitchen.

This wholesome meal is a great way to get in your greens and pack some fibre into good old wholewheat penne pasta. Yes, pasta can be delicious and healthy!

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
150g asparagus
¼ cup olive oil
Salt and cracked black pepper
170g tin salmon, drained and flaked
250g wholewheat penne, cooked as per packet instructions
1 red chilli, finely sliced
Juice of 1 lemon, plus wedges to serve

METHOD
1. Heat a griddle pan until smoking hot. Toss the asparagus in 2 tbsp oil and season. Grill for 1 minute on each side, until charred.
2. In a pot over low heat, toss together the asparagus, salmon, pasta, chilli, lemon juice and remaining oil, and warm through. Season and serve with lemon wedges.

Do you love tuna bake? Make a creamy and delicious base with a plain old box of Bacon Kips.

The post Asparagus and salmon with wholewheat penne appeared first on MyKitchen.

Yes, breakfast can get this good in under half an hour. Follow our easy recipe to enjoy restaurant-style poached egg, smoked mackerel and hollandaise bagels in the comfort of your own home.

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
300g spinach
7 eggs (4 whole, 3 yolks)
180g butter, cut into 1 cm cubes
3 tbsp white wine vinegar
Juice of 1 small lemon
4 bagels, toasted
2 smoked mackerel fillets, skinned and roughly torn
Salt and pepper

METHOD
1. Blanch the spinach by placing it in a colander and pouring boiling water over it.
2. For the hollandaise, place a small pot over very low heat. Add the 3 egg yolks and 2 tbsp water, then whisk in the butter 1 cube at a time.
3. Fill another pot with water and heat it to simmering point (not boiling). Add the vinegar. Stir in a circle in 1 direction to create a whirlpool. Poach the remaining 4 whole eggs, 1 at time by cracking into the centre and cooking for 3–4 minutes, until done to your liking. Drain on paper towel.
4. Top the bagels with spinach, mackerel, eggs and hollandaise sauce. Season to taste.

No one can resist the homely taste of freshly-baked bran muffins slathered with melting butter. Whip these up for Sunday morning breakfast or to eat during the week as an on-the-go snack!

The post Poached egg, smoked mackerel and hollandaise bagels appeared first on MyKitchen.