Get the Glow by Madeleine Shaw Read Free Book Online Page A

cinnamon seeds over the top.



 
     
    scrambled eggs with pesto and avocado
    This homemade pesto is so fresh, and it takes to the eggs like a duck to water. Mix up the nuts – in this recipe I’ve used walnuts, but pine nuts work well too, or even cashews. When buying eggs, always get the best quality you can find: ‘free range’, ‘pasture raised’ or ‘organic’ are the key words you’re looking for. Top-quality eggs mean more goodness for you.
    serves 1
    3 eggs
    50ml milk
    1 tbsp coconut oil or butter
    homemade pesto
    1 lemon
    1 clove garlic
    40g walnuts, plus extra for topping
    3 handfuls basil, finely chopped
    6 tbsp olive oil
    ½ an avocado, sliced, to serve
    salt and pepper
    Leftover pesto can keep in the fridge for a week or so. Slather it over salads or more eggs.
     
    Make the pesto. Zest and juice half of the lemon. Cut the other half into wedges and set aside. In a blender or food processor, blitz the garlic, walnuts, lemon zest and basil, slowly drizzling in the olive oil and the lemon juice as you do so.
    Whisk the eggs and milk with a good grind of pepper and a pinch of salt. Heat the coconut oil or butter in a large frying pan over a medium-high heat for 1 minute. Turn down the heat slightly, then pour in the eggs and let the mixture sit for 15 seconds. With a wooden spoon or spatula start folding the outer ridge of the egg inwards to the centre. Add 2 tablespoons of the pesto, and fold the eggs and pesto together. Keep folding for a minute until the eggs are cooked through.
    Serve with a couple of crushed walnuts, the lemon wedges, slices of avocado and some extra pesto if you like.



 
     
    almond pancakes with grilled banana and walnuts
    Pancakes are the perfect weekend treat, and you can enjoy these ones guilt free. Your skin will be glowing thanks to the vitamin E-rich ground almond that forms the base of these beauties. The bananas provide a nice dose of potassium, so this treat is perfect post-workout.
    makes 9 pancakes
    200g ground almonds
    1 tsp baking powder
    small pinch salt
    2 eggs, lightly beaten
    180ml almond milk (or other milk of your choice)
    2 tbsp coconut oil
    2 bananas
    50g walnuts, finely chopped
    1 tsp cinnamon, plus extra for dusting
    blueberries, walnuts and honey, to serve
    The batter will keep in the fridge for a few days, so you can enjoy them a few more times.
     
    In a bowl, mix the ground almonds, baking powder and salt. In another bowl, whisk the eggs with the milk. Slowly add the dry almond mixture to the egg mixture. Stir together vigorously, and leave in the fridge for at least 20 minutes, and up to 12 hours.
    Heat the coconut oil in a frying pan over a medium heat for 1 minute. Remove the pancake batter from the fridge, and pour around 60ml batter into the pan. Cook until bronzed underneath (around 3 minutes), then flip and cook on the other side for another minute. Repeat with the rest of the pancakes. Stack them and keep them warm.
    Slice the bananas in half lengthways. In a separate pan, heat 1 tablespoon coconut oil and the cinnamon over a medium heat for 1 minute. Place the banana halves in the pan, and cook for 2 minutes on each side until golden.
    Serve the pancakes with the bananas, blueberries, walnuts, a drizzle of honey and a dusting of cinnamon.



 
     
    grain-free chocolate granola
    This is a super brekkie for those who miss their cereal fix. You can make it on a Sunday to munch on throughout the week. There is no added sugar, but it relies on a slight sweetness from the banana and the nuts. Pour some delicious milk and berries over the top, and enjoy the crunch.
    serves 5
    150g hazelnuts
    150g almonds
    150g walnuts
    150g sunflower seeds
    1 banana
    1 tsp ground ginger
    1 tsp cinnamon
    2 tbsp raw cacao
    1 tbsp coconut oil
    zest of 1 orange
    almond milk and berries, to serve
    This will keep in an airtight container for a few weeks, so you can prep breakfasts in advance.
     
    Preheat the oven to 180°C/350°F/Gas mark 4.
    Whizz the nuts and seeds for