A CleanCuisine breakfast

Let me explain the thought process behind my “CleanCuisine” series.

I am in my 50’s and start to notice physical changes. (very few I’m happy to see!)
It’s also the time of life when you start “wearing” anything you eat and health issues can start to arise.
I loathe diets as I don’t like to be so “nitpicky” about food so I started researching all the different diets and health benefits like low cholesterol, low sodium, low sugar, low fat, gluten free……..

My husband and I both need to start losing some weight, get our cholesterol and blood pressure down, generally try and do better maintenance and enjoy the next 20 to 30 years to the full. The children are grown and living independently and it’s OUR time.

CleanCuisine is to do with eating food that tastes and feels “clean” ie doesn’t give you that oily or buttery “slick” in your mouth, doesn’t make you wake up feeling lethargic and generally makes you feel good as you eat it. It’s not necessarily vegan or vegetarian, however it may lean that way at times. It must, however feel clean as you eat it.

This picture is one of the delicious breakfasts I have some mornings;

1 nectarine, sliced
1 toasted piece of Rudy’s Ancient Spelt Grain bread (Wholefoods have it and it’s non wheat)
1/2 small avocado, spread on to the toast instead of butter, then seasoned with salt and pepper
fresh basil  leaves put on top of the avocado
slices of vine ripened tomatoes on top of the basil leaves, seasoned again with salt and pepper

I forgo the red onion and garlic at breakfast!

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Italian stuffed nectarines or peaches with Amaretti

This picture doesn’t do these enough justice as they are irresistible! You can make them a few days in advance then keep them in the refrigerator.  Bring to room temp before serving with a dollop of creme fraiche or Greek yoghurt.

6 nectarines or peaches, stones removed and halved. (I love the white ones as long as they are ripe and sweet)
4 oz Amaretti cookies
4 oz butter, softened
3 oz ground almonds (Trader Joes does “almond meal”)
3 oz golden superfine sugar (caster sugar)
1 large egg, beaten lightly
1 -2 tbsp toasted, flaked almonds

9 fl oz sweet Marsala
Greek yoghurt or creme fraiche

Heat the oven to 350 degrees F
Sit the fruit halves snugly in a baking dish, cut side up.
Put the amaretti cookies in a large bowl and with the end of a jar or rolling pin, bash them until they are crumbs. (I put them in a plastic bag and hit them with the rolling pin, then pour them out into the bowl)
Add the softened butter, ground almonds, sugar and beaten egg and stir together.
Push spoonfuls of the mixture into the cavities of the fruit, piling more on top until the mixture is evenly distributed amount them.
Scatter the almonds  over the stuffed fruit then carefully pout the marsala into the dish through a gap in the fruit taking care not to get the topping wet as it will go soggy. (I use a plastic funnel for this)
Bake for 40 to 50 minutes until golden and crisp and the fruit is soft.
Eat warm with the juices spooned over and a dollop of Greek yoghurt or creme fraiche alongside.