Gym

Breakfast with the Gym Team

Discover how our team stay energised all day

It’s a busy schedule and an early start for our gym team, especially with classes that start as early as 6.30am! We asked Brigitta and Tina, from the gym team, for their most interesting breakfast ideas to kick start the day.

BRIGITTA’S APPLE PIE PORRIDGE

Bored of porridge, Brigitta has adapted her own recipe…

INGREDIENTS

– 50g porridge oats
– 200ml apple juice (no added sugar)
– 100ml semi-skimmed milk
– 1 medium dessert apple, diced
– Pinch of cinnamon
– Chopped nuts (optional)

METHOD

1. Combine all ingredients in a saucepan over a medium heat. Stir continuously until boiling.
2. Lower the heat and simmer gently for 5 minutes, stirring often.
3. Spoon the porridge into a serving bowl, and top with cinnamon and chopped nuts.

TANA RAMSAY’S PECAN + BANANA BRAN MUFFINS

Muffins, made just a little bit healthier. Try Tana Ramsay’s nutty breakfast bite with crunchy bran flakes – they’re easy to make a few days before, ready to go as early as you like. Try adding a few blueberries in there too. Makes 12 muffins.

INGREDIENTS

– 100 g butter, softened
– 100 g soft light brown sugar
– 3 ripe bananas, mashed
– 60 ml milk
– 1 tsp vanilla extract
– 2 eggs, beaten
– 300 g plain flour
– ½ tsp salt
– 1 tsp bicarbonate of soda
– 1 tsp baking powder
– 200 g pecans, finely chopped
– 100 g bran flakes

METHOD

1. Preheat the oven to 190C/170C fan/gas 5. Line the muffin tin with paper muffin cases.
2. In a very large bowl, cream together the butter and sugar until light and fluffy. Stir in the mashed bananas, milk, vanilla and eggs and combine well. Mix in the flour, salt, bicarbonate of soda, baking powder and finally fold in the pecans and bran flakes.
3. Spoon the mixture into 12 paper muffin cases, dividing it equally between them (the mixture will fill the cases) and bake for 25-30 minutes. Remove and cool the muffins on a wire rack. They will keep for 3 days in an airtight tin.

TINA’S POACHED EGGS + AVOCADO ON TOAST

This simple avocado on toast with poached eggs and watercress is so tasty and can be made in under 30 minutes. Serves 2.

INGREDIENTS

– 2 tbsp white wine vinegar
– 2 ripe avocados
– 1 lime, juiced
– 6 drops hot pepper sauce, plus extra to serve
– 4 slices wholemeal sourdough
– 1 tbsp extra-virgin olive oil
– 2 eggs
– Watercress salad, to serve

METHOD

1. Fill a large pan with water and bring to the boil; add the vinegar. Cut the avocados in half and scoop out the flesh into a bowl (discard the stone). Add half the lime juice, the pepper sauce and some salt. Using the back of a spoon, roughly smash the avocado, until chunky but spreadable.
2. Preheat the grill to its highest setting or set a griddle pan on the hob over a medium-high heat. Brush the sourdough slices with the oil on both sides and toast for 1-2 minutes on each side, or until lightly charred. Alternatively, pop the slices in the toaster.
3. Poach the eggs in the pan of boiling water for 2-3 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.
4. Spread the sourdough toasts with the smashed avocado and divide between two plates, along with the watercress salad. Top each with a poached egg and season with some freshly cracked black pepper. Serve with a drizzle of hot pepper sauce, if you like.

TINA’S TOP TIP
I like to rustle up a roasted red pepper, feta and rocket side salad.

JAMIE OLIVER’S BREAKFAST DOUGHNUTS

Beautiful blueberries add a vibrant pop of colour to these tasty homemade doughnuts, while also giving us a vitamin C boost, helping us absorb the iron found in both flours. Serves 4

INGREDIENTS

– 100g Medjool dates
– 100g wholemeal self-raising flour
– 100g self-raising flour , plus extra for dusting
– 30g ground almonds
– 1 large free-range egg
– Olive oil
– 320g blueberries
– 1 tablespoon runny honey
– 4 tablespoons Greek yoghurt
– Ground cinnamon

METHOD

1. Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water.
2. Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes.
3. Roll out the dough 1.5cm thick, then use an 8cm cutter (or a pint glass) to cut out two rounds. Use a 3cm cutter (or the end of a clingfilm roll!) to cut a hole in the centre of each one, then use those centre bits and the remaining cut-offs of dough to roll it out again, repeating the process until you have four doughnuts in total.
4. Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through.
5. Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts well, then carefully transfer them to the frying pan to get golden for 10 minutes, turning regularly to build up a nice crust.
6. Once looking good, add the blueberries to the pan, then drizzle over the honey. Jiggle and shake the pan over the heat for a couple of minutes, using a spoon to keep turning the doughnuts in all that lovely jammy blueberry juice.
7. When it looks nice and shiny and the doughnuts are purple, ripple the yoghurt through the pan and divide between your plates. Nice with a sprinkling of cinnamon, to finish.