I love Tzatziki,

Shit didn’t I say this two weeks ago.

MY insistence on eating the same thing. Or a tweak on something I like A LOT is becoming apparent on MLBB. I love to read food blogs, but some days I think HOW. How did you have the time to make 7 individual dishes that week.

I use My Fitness Pal most days and each of those days tends to be a take on the day before. Breakfast might have an egg included one day, the next I might hard boil it and have it with lunch. It’s good to mix it up.

This week I wanted tzatziki chicken for breakfast, but I wanted an egg also. So that’s what I did. Some days I might have pasta/pizza/cake for breakfast. That day I will share it with you. Today I used my tzatziki recipe to make a good bladdy breakfast and I’m going to share it with you. (Relatable AF.)

Tzatziki Chicken Scramble

Put in your trolley

50g Greek yogurt

50g  mayo

cucumber, grated (about 2 inches long)

lemon wedge (ready to be squeezed.)

3 sprigs fresh dill, chopped

garlic powder (if you have any hanging about.)

salt and black pepper, freshly cracked

Two Chicken Thighs         

To Serve

Two Eggs (Do I need to tell you – free range.)

Two slices of toast (I use weight watchers because two slices equals one regular slice. I can’t tell you what it will do to your insides though.)

20g of red onion

Birdseye chillies

Crushed Garlic

Hot Sauce

PRE RECIPE NOTE: I recommend making the tzatziki chicken before and keeping in the fridge and then using when you so fancy. IE the pitta’s I made or a breakfast recipe! The recipe above is a guesstimation of how much I make at a time for two but it might be wrong so don’t hate me!

Step One

Pre-heat the oven to 200C and pop in the thighs. Bake for 20 minutes then check by slicing open/slide in a skewer. You could use deli meat instead or pre-cooked chicken but I keep these in the freezer most of the time. Take out the oven, chill and shred.

Step Two

Once again I have included measurements for the Greek yogurt/mayo but I tend to double/triple the recipe and use it all week. But you could just make one serving. Today I’ve used a good 50g of each. Once you’ve added them together, grate the cucumber into the bowl and squeeze in a lemon wedge. Add the chopped dill and a sprinkling of the garlic powder, salt and pepper. Do this to your personal taste.

Step Three

So this is where we stray from my chicken pitta recipe. Mix the chicken and the tzatziki and set aside. Chop up the birdseye chilli, and the garlic and gently fry in a pan. Add onion and fry for another couple of minutes. Add  a big dollop of the tzatziki and chicken mix and keep the heat gentle.

 Step Four

Due to being V lazy I just cracked the egg straight into the pan and then stirred with a wooden spoon. If you’re not lazy you could mix in a cup and then add. Stir until the egg cooks into the mess in the sauce pan. Pop in the bread to toast. Whip of the eggs thirty seconds or so before they are done and dollop onto the toast and add hot sauce.

Numbers if you’re bothered

This comes to a perfect 270ish calories. If you’re looking for a hearty recipe you could double it and still be in line for a very healthy day. Or you could just add another egg. This recipe is quite protein heavy so it will definitely keep you full till lunch.

Recommended Reading

I recommend reading – The Big Sur by Jack Kerouach. I’m just getting through it and it’s brilliant. GO read, it’s classic.

 Tzatziki Chicken Scramble

Tzatziki Chicken Scramble

I love Tzatziki.

With eggs, with vegetables for dipping, slopped onto soup. I find it’s a great way of creating flavour contrasts. I wanted to make a Tzatziki chicken recipe that was healthy(ish,) and could be eaten for breakfast/brunch. Or just as easily stacked in lunch boxes for a satisfying afternoon meal. This is what I came up with.

Tzatziki Chicken Pittas

Put in your trolley

50g Greek yogurt

50g Mayo

cucumber, grated (about 2 inches long)

lemon wedge (ready to be squeezed.)

3 sprigs fresh dill, chopped

garlic powder (if you have any hanging about.)

salt and black pepper, freshly cracked

To Serve

Pitta Bread (I chose a seeded one from Sainsburys and they are delicious.)

An egg

Hot Sauce (Franks is good.)

2 Chicken Thighs, sliced and warmed (seasoned with salt and pepper.)

Step One

Pre-heat the oven to 200C and pop in the thighs. Bake for 20 minutes then check if cooked. Slice open one of the thighs, or poke with a cooking skewer. Take the chicken out of the oven, chill and shred. You could use deli meat instead or pre-cooked chicken but I had these hanging around.

Step Two

I haven’t added the exactly measurements for the Greek yogurt/mayo because you could make a massive bowl of this and store it in the fridge all week. Or you could just make one serving. But this is basically a good 50 g of each. But you do you.

Once you’ve added them together, grate the cucumber into the bowl and squeeze in a lemon wedge. Add the chopped dill and a sprinkling of the garlic powder, salt and pepper. Do this to your personal taste.

Step Three

Fill a saucepan with water and boil the water. Add the egg and cook for the desired time. I think hard-boiled works better here. So 7ish minutes. Once the egg has cooked, drain the saucepan and refill with cold water. Peel and slice.

Step Four

Toast the pitta bread, mix the chicken and the tzatziki and stuff. Pop the egg on top and then drizzle with hot sauce. Oh my – delicious.

Numbers if you’re bothered

You could add lots of extras to this. Advocado, onion and tomato if you wish. I kept it the recipe here and it came to 350ish calories. Add some hula hoops, a tangerine or two and it’s the perfect lunchtime option.

Recommended Reading

I recommend reading Charlie Breaker book number one. It’s a hard, smashing, book with a gritty main character and a great sense of storytelling. You can read my review here.

Tzatziki Chicken Pittas

Tzatziki Chicken Pittas

Tzatziki Chicken Pittas

Time for another breakfast recipe – because you know I love them. Today I’m making Eggy Breakfast Crumpets (with bacon.)

I’ve been using the Campbells breakfast meat box regularly for the last few weeks, and wanted to use it again! This recipe came from seeing an instagram from (@whatgeorgiaeats) and I thought I would give it a go. The first time I didn’t soak the crumpets for long enough so there was a lot of egg to pour over the top but I’m learning. (So, keep that in mind.) Enjoy.

 

Put in your trolley

(Serves 1 but double/triple depending on hangreyness) 

A sprinkling black pepper

1 fresh red chilli chopped 

2 rashers of bacon. (I used Campbells from their breakfast box.) 

1 round crumpet

2 large eggs (free range obvs.) 

Step One

Crack the egg into a bowl, give a whisk with a fork and season well. Chop up the chilli and add to the mix. Heat up a large non-stick frying pan over a medium heat.

Step Two

Chop up the bacon rashers and pop into the pan. Let them crisp a little on both sides. (Crispy bacon for the win.) Meanwhile soak the crumpets in the eggy mix. Turn them over a couple of times so that they soak up allllll the eggy goodness. (Push them down too so you get it all in.)

Step Three

Move the bacon to the side of the pan, but move the bacon juice around the pan. Pop in the crumpets and fry until till golden on one side and then tip over to fry on the other side. Garnish with the bacon and whatever else you fancy. Maple syrup? Honey? Herbs? Feta? All will work. 12

Numbers if you’re bothered

This comes to under 300 cals even with the bacon which is brilliant. You could also add extra vegetables like peas/mushrooms/grilled tomatoes if you wanted to attempt the 10 portions a day I think they suggest.

Recommended Reading

I recommend reading Man or Mango by Lucy Ellwood. Brilliant, mixed up book, worth a flick through over this scrummy breakfast.

Recently I’ve thought about ordering meat online from a local butcher. It’s something I’ve wanted to do but it tends to be too pricey. With T being a vegetarian, I have to make sure I can store/use it. Recently I saw an offer on Campbells Prime Meat Breakfast box with Woucher. I decided to give it a go.

Although I ordered off the Wowcher website I did have a nosy of the Campbells website. It’s super easy to use. The types of meat are listed across the top with relevant products underneath. Plus they also sell cheese/pate/marinades and sauces too.

I did also spot that delivery is free over £50 and any UK Main orders placed before 12 noon M-Th is delivered by 6pm the next day! (Excluding fresh fish.)

Bacon from Campbells Breakfast Meat Box

Delivery

Cause I ordered from Wowcher the delivery was slightly different. I clicked order on Friday morning and it arrived Saturday 9am (which was spot on.)

It was packed brilliantly. Popped in a polystyrene box with a freezer pack inside (which I’ve kept.) The packs of sausages were huge, and looked delicious. I hadn’t tried Lorne Sausage before or cooked with haggis so was pretty excited/nervous.

What arrived

The Breakfast Meat Box Includes:

  • Campbells Black Pudding – 1 x 454g
  • Campbells Haggis – 1 x 454g
  • Lorne Sausage Sliced – 1 x 454g – approx 7 sausages
  • Cumberland Ring Sausage – 1 x 227g
  • Pork, Haggis & Herb Sausage – 1 x 454g – approx 6 sausages
  • Pork Sausages – 1 x 454g – approx 8 sausages
  • Unsmoked Back Bacon Sliced – 1 x 454g – approx 12 rashers

Campbells have included a variety of breakfast essentials within this pack so that you can enjoy your morning with these delicious products. PERFECT.

What did I think?

Everything I’ve tried has been incredible. The haggis and pork sausages had even T salivating. They smelt/tasted incredible and were very herby. The bacon was delicious and juicy. I’ve demolished half the pack from breakfasts alone. I even used the haggis for a ragu style dinner with mash (photo below.) Plus the packs were huge. The Lorne sausages have lasted me forever and have made this pack very purse friendly. I can’t wait to order another to be honest. I haven’t used all the meats for breakfast alone and although it’s marketed as a Breakfast Box it’s really versatile. Oh, and I made this incredible cheats courgetti carbonara. Recipe coming soon!

Recipe

I’m going to share a hella load of recipes that I’ve made with the box but I wanted to share a short one today.

Put in your trolley

100g plain flour

1 large egg

300ml Soy milk

Low Cal cooking spray 

100g of Campbells Bacon 

1 birdseye chillis

20g low fat cream cheese 

6(ish)g Encona West Indian Original Hot Pepper Sauce

Step One

Sift the flour and add the salt. Put in a nutri-bullet/blender and add the egg and milk. Heat the low cal spray in a frying pan, pour the batter into the pan until it thinly coats the base. Cook over a medium heat for 30 seconds to a minute. Then flip! Create more.

Step Two

Whilst managing cooking and flipping the pancake take the bacon and fry gently over a medium heat. Once just cooked at the cream cheese and hot sauce. Coat and gently cook together. Chop up the chili’s and throw in. Cook for a minute.

Step Three

Once cooked – fill the pancakes with the mixture and devour. Serve with something green. I didn’t because I was a little quick to eat the pancakes. (See picture below.)

Would I recommend Campbells?

Yes, yes, yes. I already have my eyes on another of their boxes. Maybe the lean meat? Maybe the slow cooker box? The quality was brilliant, the price was perfect and the delivery was spot on. But, most importantly the taste was on point. Brilliant quality and enough of a quantity I can’t recommend this box enough.

Pancakes and Bacon from Campbells Breakfast Meat Box

 

 

Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It’s delicious. T used to make it for me back in Stoke at least once a week. One morning, working from home I decided to make it – but I was starving and wanted to bulk it up. But, (shock horror,) we had no bread. I shuffled around the kitchen and unearthed a can of Princes sardines in tomato sauce. I’ve added it to the recipe (and pepper and bird’s eye chili) and I know it’s not conventional but it was delicious. It’s a good way of adding protein and cutting carbohydrates which I tend to eat too many of. Enjoy!

Sardine Shakshuka Recipe

Put in your trolley

125g tin of Princes Sardines in Tomato Sauce

Half a green pepper (Or red or yellow – I had green in the fridge.)

One bird’s eye chili (add depending on your tastebuds.)

Two Eggs (Free range.)

100grm of tomato passata/chopped tomatoes

Low-cal cooking spray

Salt and pepper for seasoning

Sardine Shakshuka Recipe

Step One

Chop up the pepper and chili. Keep it small, and fry in a frying pan with a little low cal spray. Cook until browned around the edges. Slop in the sardines and allow to cook for a minute. Break up the pieces so they cook evenly. Pop on the grill too 200c to warm up.

Step Two

Turn the heat down to low, and add the tomatoes. Stir in so that everything is evenly covered. Season with salt and pepper. Make wells in the mixture for the two eggs and crack in.

Sardine Shakshuka Recipe

Step Three

Place the saucepan in the oven – and cook for about 6 minutes. Keep an eye on it because it really depends on the size of the eggs and the heat of the oven etc. Once they are set but still gooey in the middle pull the pan out. Serve with a hot coffee (or red wine in the evening,) and devour.

The Numbers (if you’re bothered.)

This comes in quite high because I was really hungry and used two eggs, but you could halve this for two and half the sardines and an egg each. It comes in at around 400cals so if you halved and had with sourdour bread this would be a hearty but healthy breakfast.

Recommended Reading

I’m going to suggest reading The Unlikely Hero of 13b – it’s a fantastic book and a wonderful read.

Sardine Shakshuka Recipe