Nutrition key to sound health
For a protein-packed brekkie, made with just three ingredients, try this tasty avocado breakfast bake.
First, fry the rashers, allow to cool and set aside. (For a healthy option, place your rashers under the grill and cook to your liking)
De-stone and cut the avocados in half, scooping out a little of the flesh so the eggs have room to sit.
Crack an egg into the centre of each avocado half.
Carefully place onto a baking tray so that the eggs dont spill out of the centre.
Cook in a pre-heated oven at 205°C/400°F for about 15 minutes, or until the eggs are cooked to your liking.
Top each one with two rashers, and season with salt and pepper.
Who said eating healthy had to be boring! – See more at: http://www.yourdairygold.ie/food-made-better/Avocado-Breakfast-Bake-
·
This Hearty Chopped Salad with Ham & Avocado with Del Monte® Lemon, Del Monte® Avocado, and Del Monte® Bon Bon Tomatoes is too good not to try. Trust us! Here’s the recipe 
-> https://bit.ly/328gwVD #DelMonteFreshProduce #Fresh
·
Cinnamon glazed pears topped with granola and créme fraiche pair perfectly with fall. https://kerrygoldusa.com/recipes/roasted-pears-with-creme-fraiche-and-granola/
Cuilcagh Lakelands UNESCO Global Geopark
·
Aghanaglack Trail Distance: 7 miles / 11km Grade: Moderate Terrain: All types, mostly forest track Route: Circular Wheelchair accessible: No Dogs: Dogs must be kept under control and waste disposed of More info: https://cuilcaghlakelands.org/geosite/ballin
Chef: Annie Bell.
This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.
1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.
2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.
3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.
4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.
HIGH IN VIT A | SOURCE OF VIT C
Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g
https://ndc.ie/recipe/roast-squash-chilli-and-coriander-soup/
#DelMonteFreshProduce#
#Fresh#Lunch#SchoolLunch
