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.

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Junk food in moderation is totally fine! But sometimes we simply crave a healthier alternative like these mini masala vegetable pizzas!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
1 kg mixed vegetables (baby marrows, butternut, peppers)
1 onion, quartered
2 sprigs rosemary
2 tbsp masala spice
4 wholewheat pitas
2 tbsp olive oil
½ cup yoghurt
Handful baby spinach

METHOD
1. Preheat oven to 200°C.
2. Toss the mixed vegetables, onion, rosemary and masala spice until coated. Roast until cooked through and golden brown, about 25–30 minutes.
3. Brush pitas with olive oil and toast in the oven for 2–3 minutes.
4. Serve pitas topped with roast vegetables, a dollop of yoghurt and some spinach.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Recreate your favourite comfort dish, but so much healthier! This fake fried chicken still gives you all the juicy flavour, with way less oil.

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Do you love spending time in the kitchen making food for you and your loved ones? If so, you should try this tomato-based oxtail soup recipe!

SERVES 4–6 // COOK TIME 3 hours

INGREDIENTS
3 onions, thinly sliced4 baby onions, halved
3 carrots, peeled and roughly chopped
2 leeks, roughly chopped
600 g oxtail
1 cup red wine
1 tin chopped tomatoes
2 cups beef stock
2 thyme sprigs
4 rosemary sprigs

METHOD
1. Heat some olive oil with some butter in a pot over medium. Add the onions and fry for 20 minutes, until caramelised. Remove from the pot and set aside.
2. Heat some more olive oil in the same pot. add the baby onions, carrots and leeks. Fry until browned. Remove and set aside.
3. Add a little more olive oil to the pot. Add the oxtail and fry for 10 minutes.
4. Add the red wine and simmer until the liquid is almost gone. Then add the tomatoes and beef stock.
5. Add the caramelised onions and thyme. turn the heat to low, cover and cook for 90 minutes.
6. Add the veggies, season to taste and cook for 1 hour. Add more water if the soup reduces too much.
7. Serve with a sprig of fresh rosemary.

Want to add a little twist to your oxtail soup? Then try this Marmite-oxtail soup recipe! It is super delicious and has a South African touch!

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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.

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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!

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This dish is as healthy and wholesome as it gets! Take a stab at making our signature chicken, broccoli and rice bowl with a sweet twist.

SERVES 4 // COOKING TIME 32 min

INGREDIENTS
4 tbsp olive oil
4 chicken breasts, sliced
4 cups broccoli florets, chopped
1 cm ginger, peeled and chopped
1 garlic clove, minced
3 cups cooked brown rice
4 tbsp soy sauce
2 tbsp honey
¼ cup oyster sauce
½ cup coriander, chopped

METHOD
1. Heat some olive oil in a pan over high heat. Season the chicken well and fry until almost cooked. Remove from the pan and set aside to rest.
2. Heat some more olive oil in the pan and sauté the broccoli until slightly crisp. Add the ginger, garlic and rice and fry for 5 minutes.
3. Return the chicken to the pan along with the soy sauce, honey and oyster sauce. Season to taste.
4. Toss over the heat until fully combined and sticky. Serve immediately with fresh coriander.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

For those watching their macronutrients, our quinoa and chicken bowl is perfectly balanced!

The post MK’s signature chicken, broccoli and rice appeared first on MyKitchen.