Read I Quit Sugar for Life Online
Authors: Sarah Wilson
I Quit Sugar for Life (17 page)
When you quit sugar, breakfast becomes a fun and far more nutrient-packed affair . . .
Dried, sugary flakes be gone!
SERVES
2 slices bread (preferably sourdough or gluten-free, if required)
½ avocado, mashed with a squeeze of lemon juice
¼ cup (40 g) strawberries, sliced
2 tablespoons soft goat’s cheese
freshly ground black pepper, to taste
drizzle of olive oil
Toast the bread under the grill on one side only. Spread the untoasted side with the avocado, top with the strawberries and cheese, and toast under the grill until the cheese
browns. Serve with plenty of pepper and the olive oil.
MAKES
A meffin is a muffin made with meat. You can choose to ‘ice’ these for impressive effect or keep them plain for easy toting.
2 teaspoons olive oil, plus extra for greasing
1 small onion, chopped
500 g lean organic beef mince
2 eggs
½ cup (125 ml) Pumpkin Purée (see
here
)
125 g can unsweetened corn kernels, drained
large handful of original (salted) corn chips, crushed
1 teaspoon ground cumin
1 teaspoon smoked sweet paprika
sea salt and freshly ground black pepper
1 small avocado
1 cup (225 g) Homemade Cream Cheese (see
here
)
1 tablespoon lemon or lime juice
chilli flakes (optional)
Preheat the oven to 160°C (gas 3) and grease an 8-cup muffin tin. Heat the oil in a small frying pan over medium heat and sauté the onion until soft, about 3 minutes.
Transfer the onion to a bowl, toss in the mince, eggs, Pumpkin Purée, corn kernels, crushed corn chips and spices, and season with a good pinch each of salt and pepper. Using your hands, mix
well until all the ingredients are incorporated. Divide the mixture into 8 and press into the prepared muffin tin, pushing down firmly. Bake for 25 minutes, or until the meat is cooked through and
the top is lightly browned. Remove from the oven and cool before serving.
Blend the avocado, Homemade Cream Cheese and citrus juice in a blender or using a stick blender, then dollop a tablespoonful on top of each meffin. Sprinkle with the remaining
corn chips and chilli flakes.
NOTE:
Meffins (without the ‘icing’) will keep in the fridge for 2–3 days or you can freeze them for 2–3
months.
