Skinnytaste Cookbook - Gina Homolka

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      ¼ teaspoon ground cinnamon

      Sea salt

      *Read the label to be sure this product is gluten-free.

      Preheat the oven to 160°C/140°C fan/Gas 3. Line a baking sheet with baking parchment.

      Rinse the quinoa thoroughly under cold water in a fine-mesh sieve. Drain well and pat dry with kitchen paper.

      Spread the quinoa, oats and coconut out on the baking sheet. Toast in the oven, stirring once, until golden, about 10 minutes. Transfer the oat mixture to a medium bowl and add the ground flaxseeds, almonds, walnuts and dried fruit. (Leave the oven on.)

      In a separate medium bowl, combine the honey, oil, vanilla, cinnamon and a pinch of salt. Pour the mixture over the oats and stir together with a spatula.

      Spread the mixture out on the lined baking sheet. Bake until golden brown, 10 to 12 minutes.

      skinnyscoop

      I make a batch of granola on weekends when I have free time. Kept in an airtight jar, it can last a month or longer.

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      Serves 2

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      When I make a sundae, there are no rules – I use whatever I have to hand. However, the one guideline I try to follow is to make it as colourful as possible. We eat with our eyes, so I often consider how something will look when I make it. Layering is one way to make a dish more visually appealing. The mango and coconut give it a tropical flair and offer up one-and-a-half fruit servings, as well as protein and fibre.

      1½ cups (350g) fat-free plain Greek yoghurt

      ½ cup (90g) chopped strawberries

      ½ cup (80g) chopped pineapple

      ½ cup (95g) chopped mango

      ¼ cup (15g) sweetened coconut flakes*

      2 teaspoons honey

      *Read the label to be sure this product is gluten-free.

      Layer the yoghurt, strawberries, pineapple and mango in clear sundae or champagne glasses. Top with coconut flakes, drizzle with honey and serve.

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      A DIY Sundae Party Bar

      Start with fat-free Greek yoghurt and let your guests pick their favourite mix-ins. Choose a variety for maximum flavour, colour and crunch:

       FRUITY: fresh berries, cherries, bananas, peaches, kiwi, pomegranate seeds, pineapple, mango, fresh figs, dried fruit

       CRUNCHY: granola, toasted nuts (chopped pecans, walnuts, pistachios and almonds), coconut flakes (toasted, optional)

       SWEET: cocoa nibs, dark chocolate, honey, peanut butter, maple syrup

       ‘SPICE-Y’: cinnamon, cocoa powder, nutmeg

       NUTRITION BOOSTERS: chia seeds, hemp seeds, ground flaxseeds, goji berries, toasted quinoa

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      Makes 12 Muffin-size Omelettes • Serves 6

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      These make-ahead muffin-size omelettes are the perfect solution for breakfasts on the run. Bake them up and you’ll have breakfast ready for the next few days. Just keep them refrigerated and portioned in ziplock plastic bags. Simply reheat right before heading to work or the gym, or getting your kids off to school. To make these light, I swap half the egg yolks with egg whites. That way, you still get the nutrients of the egg yolk, but with half the fat.

      Olive oil cooking spray or oil mister

      6 large eggs

      6 large egg whites

      ¼ teaspoon sea salt

      Freshly ground black pepper

      75g sliced ham (about 4 slices), finely chopped

      50g lighter Swiss cheese, chopped

      ½ cup (90g) finely chopped red or orange pepper

      ¼ cup (30g) chopped spring onions

      Preheat the oven to 180°C/160°C fan/Gas 4. Lightly spray a standard 12-cup nonstick or silicone muffin tin with oil.

      In a medium bowl, beat the whole eggs and egg whites with a fork. Season them with the salt and a pinch of black pepper. Mix in the ham, Swiss cheese, pepper and spring onions. Pour the egg mixture into each muffin cup and carefully place the tin in the oven.

      Bake until the eggs set, 20 to 24 minutes.

      skinnyscoop

      You can freeze leftovers or make a double batch. To freeze, wrap cooled egg muffins in clingfilm. To reheat, unwrap frozen egg muffins and microwave for about 1 minute or place on a baking sheet and bake at 180°C/160°C fan/Gas 4 until heated through, about 25 minutes.

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      Serves 6

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      Apples and spice and everything nice! I love baked oatmeal. It’s almost like having dessert for breakfast – without the guilt. Whenever I make it, I can trick my toddler, Madison, into eating it cold because she thinks it’s cake. I personally prefer eating it warm, right out of the oven, and I make this anytime I need something delish for brunch.

      APPLE FILLING

      2 tablespoons honey

      2 cups (200g) peeled and chopped Gala apples

      ¾ cup (90g) sultanas

      1 tablespoon cornflour

      ¾ teaspoon ground cinnamon

      ¼ teaspoon ground nutmeg

      Cooking spray or oil mister

      OATMEAL

      1 cup (100g) rolled oats*

      ⅓ cup (40g) chopped walnuts or pecans

      ½ teaspoon baking powder

      Sea salt

      1 cup (225ml) skimmed milk

      1 large egg

      2 tablespoons raw honey

      1 teaspoon pure vanilla extract

      *Read the label to be sure this product is gluten-free.

      For the apple filling: In a large heavy pot, combine ⅓ cup (75ml)water, the honey, apples, sultanas, cornflour, cinnamon and nutmeg. Bring to a simmer over low heat and cook, stirring occasionally, until the apples are soft, about 25 minutes.

      Preheat the oven to 190°C/170°C fan/Gas 5. Lightly spray a 20 x 20cm or 23 x 23cm ceramic baking dish with oil. Put the apples into the bottom of

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