Japanese Breakfast Special.

And golly is this special. If you want something to keep you full until lunch (or beyond!) then this is the breakfast for you. I had it this morning knowing I’d be at work from 9:30 til gone 3 without a lunch break, and when I got home, I still wasn’t hungry! It’s chock full of protein and, according to an Oxford review, having soup for breakfast “increase[s] satiety through delayed gastric emptying yet increased glycaemic response”. In a nut shell, soups keep you fuller for longer. I cheated with my soup and used a cup-a-soup type thingy, but if you really have the time to make your own miso soup in the morning, go for it!


This is my take on Japanese breakfast – real tamagoyaki includes dashi soup stock and mirin, but as I had neither in I didn’t include them. (Tamagoyaki is just a rolled omelette)

It’s quite hands-on, so be prepared to wait a little longer than pouring out a bowl of muesli! Also, and you’ll love this, the whole thing is about 300 calories. BOO YEAH.



1x instant miso soup

100g fresh salmon

For the tamagoyaki:

2 eggs

1 Tsp. sugar

1 1/2 Tsp. tamari (or sub soy sauce)

1/2 Tsp. rapeseed oil

To start, steam the fish. Whilst that is cooking, beat the eggs with a fork and add the sugar and tamari. Heat a non-stick pan with the oil and pour in the egg mixture when your fish is almost cooked (so it’s all ready at the same time). Click on the kettle. When the egg mixture is just set, roll the omelette and plate up. Place the salmon on the plate (with some optional spring onions) and pour the boiling water onto your instant miso soup. Dig in! Bonus points for eating the soup with chopsticks…




Clean Eating Salmon and Veg.

Gosh, this healthy eating lark goes to your head! I’m even trawling the internet trying to find the best deals on spirulina powder and acidophilus, and things that a week ago I’d never heard of! (Apparently they’re good for you..)

Seriously, I have cakes in my bread bin that I’ve not looked at. And chocolate in my cupboard that is just waiting for me, patiently. What has happened to me?!

At least we can appreciate the simplicity and goodness of some of my meals instead. Like this salmon dish: one roasting tray is all you need, so hallelujah, less washing up. The salmon is packed with protein so great after my bootcamp session, and the broccoli is fibrous and the veggies, well, all veg is good for you, no? So here you have it, tasty, simple and clean – give it a whirl!


Ingredients for one:

100g fillet of salmon

1 Tsp. coconut oil

1/2 head of broccoli, cut into florets

1 small pepper, chopped

3-4 mushrooms, quartered

6-8 cherry tomatoes

Chilli flakes

Salt and pepper


Preheat oven to 180C.

If your coconut oil is liquidy, swirl it around the bottom of a roasting dish. If it’s still solid, smother it like you would grease a baking dish with butter – it’s the same consistency.

Put the salmon skin side down onto the oiled roasting dish, then throw in all of the ingredients. Bake for 15-18 minutes. A quick dish for when you’re famished after the gym!