Food Health & Wellness

Better breakfasts for a better week

Whether you are a grade 1 learner, a CEO running a business empire, an office worker or a mother on the run, you can’t perform at your peak without a proper, nutritious breakfast.

This year began with worrisome weather and precarious political conditions, but there is one thing you can take control of – your health, your fitness and your level of performance.

A good breakfast should include natural sources of protein and fibre and must be structured to keep the body satisfied and performing at its best until your next meal.

In line with international health and food trends, pulses and grains are at the top of the list.

Not only are they a great source of non-animal derived protein, they are also packed with both soluble and insoluble fibre. The process of digesting the fibre and proteins in beans burns extra calories, and both types of fibre help lower insulin levels after digestion and cause your body to store less fat.

There is no dispute – dried beans, lentils and peas promote health. Here at IMBO, we guarantee that our products are not only protein-rich, full of fibre and GMO free, but are also naturally:

  • Low fat
  • Low sodium
  • Good sources of iron
  • Excellent sources of folate
  • Good sources of potassium
  • Have a low glycaemic index – Low GI
  • Gluten free
  • Cholesterol free

IMBO, offering products such as dried beans and peas, lentils, barley and pearled wheat amongst others, has come to the rescue with recipe ideas, cooking tips and meal solutions that are easy and cost-effective to include in your repertoire this year.

Make these easy frittatas for breakfast and pack the rest in your lunchboxes:

White kidney bean, cheese and spinach frittata muffins

Makes 6
Suitable for vegetarians
Budget friendly

Serve these delicious frittatas hot from the oven. The whole family will love these.

Ingredients

8 free range eggs

30 ml (2 tbsp) buttermilk

100 g mature cheddar, grated

salt and pepper

450 g ricotta cheese

8 spinach leaves, de-stemmed

300 g (2 cups) cooked IMBO Kidney Beans (made from 180 g / 1 cup uncooked)

Basil pesto to serve

Method

  1. Preheat the oven to 200 °C and grease a 6-hole muffing pan.
  2. Whisk the eggs with the buttermilk, cheddar cheese and seasoning.
  3. Line each muffin-hole with a spinach leaf.
  4. Divide the ricotta cheese and the cooked IMBO Kidney Beans amongst the lined cups.
  5. Top up each cup with the egg mixture and bake for 18 – 20 minutes until puffed up and golden brown.
  6. Best eaten hot out of the oven. Serve with basil pesto.
TIP: It is easy to cook IMBO Kidney Beans.

Quick-soak the beans instead of soaking overnight. Add 1 cup of dry beans to a saucepan with 3 cups of water. Bring to the boil and cook for 5 minutes. Remove from the heat and leave to soak for an hour. Drain and rinse, before boiling again in fresh water for another 45 minutes to 1 hour until the beans are tender.

Cook a whole pack of beans at a time. Cover with water before keeping in the fridge or longer in the deep-freeze to use when needed.

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