Fluffy Cheese Omelette

Make a fluffy cheese omelette with this top tip.

Serves 2


4 free-range eggs

1/2 tsp baking powder

1/2 cup mature cheddar – finely grated

1/4 cup parmesan – finely grated

salt/pepper to taste

1 tsp cooking olive oil

1 tbsp fresh chives


  • Heat the oil in a frying pan on a medium heat
  • Whisk the eggs, salt, pepper and baking powder together until the baking powder has dissolved
  • Add the mixture to the warm pan and let it set slightly
  • Once it starts to set, push the mixture gently from the edge of the pan towards the centre and tilt the pan so the runny mixture can continue to fill the pan and set
  • Once lightly set, sprinkle the cheese on the one side of the omelette and fold the other side over
  • Turn off the heat and let it rest for a minute so the cheese can melt
  • Serve with fresh chives and a dollop of dijon mustard and a green salad on the side.

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Tomato and Caper Spaghetti

This Tomato and Caper Spaghetti dish is light, fresh and easy to prepare.

Serves 2


1 handful spaghetti

10 cherry tomatoes – chopped in half

3 tbsp capers – chopped if using the big ones

1 red birdseye chilli – finely chopped (optional)

1 big squeeze of lemon juice

2 tbsp extra virgin olive oil

Salt/pepper to taste

2 tbsp of grated parmesan

2 tbsp chopped fresh parsley


  • Bring a saucepan with salted water to the boil and add the spaghetti – cook for approximately 10 minutes according to the packet instructions
  • Meanwhile, mix the tomatoes, capers and chilli together
  • Strain the cooked pasta and leave to cool down
  • Mix the tomatoes, capers and chilli with the spaghetti and add the olive oil and lemon juice
  • Add a grinding of salt and pepper to taste
  • Serve up with a sprinkle with parmesan, add fresh parsley and enjoy!

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Powerhouse Breakfast image

This Powerhouse Breakfast will keep you going till lunchtime, no problem!

Serves 2


½ tsp coconut oil or light olive oil

2 slices German rye bread

2 tbsp peanut butter

2 bananas – sliced lengthways in half

2 tsp maple syrup

½ tsp cinnamon


  • Toast the rye bread and spread on the peanut butter
  • Heat the oil in a frying pan and fry the bananas on both sides on a medium heat until they caramelise
  • Add the bananas on top of the rye toast
  • Drizzle with maple syrup and a sprinkle of cinnamon powder.

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