Clean Eating Alice Eat Well Every Day: Nutritious, healthy recipes for life on the go

4 slices of sourdough or rye bread

2 tbsp Greek yoghurt

Begin by grinding the chia seeds in a small food processor for a few minutes until fine. Add the strawberries and 1 tablespoon of the maple syrup and blitz for a further minute.

Place a saucepan over a medium heat, add the strawberry mixture and cook for 5–7 minutes, until thickened and jammy, stirring often. Pour into a bowl and leave to cool.

Meanwhile, crack the egg into a large shallow bowl. Add the almond milk, cinnamon and remaining tablespoon of maple syrup and whisk.

Heat the coconut oil in a large non-stick frying pan over a medium-high heat until melted.

Coat each slice of bread on both sides in the egg mixture, then add to the pan; you may need to do this in batches. Cook for 1 minute on each side until golden and crispy, and serve topped with a spoonful of Greek yoghurt and the strawberry chia jam.

Crispy Courgette Fritters with Smoked Salmon (#litres_trial_promo)

Packed full of goodness, these courgette fritters couldn’t be simpler to make, and are the perfect way to start your day. Paired with smoked salmon – a top-quality source of protein and fat – this dish is great brain fuel for those busy days.

SERVES 2

50g rolled oats

1 free-range egg

2 large firm courgettes, cut into 5cm batons

2 tbsp coconut oil

100g smoked salmon

100g fresh spinach, finely chopped

extra virgin olive oil, for drizzling

½ lemon, cut into wedges

sea salt and freshly ground black pepper

Begin by blitzing the oats in a food processor to a flour-like consistency, then tip onto a plate.

Crack the egg into a small bowl, whisk and set aside.

Dip each courgette baton in the whisked egg, then roll in the oat flour to lightly coat.

Heat the coconut oil in a large wok or frying pan over a medium-high heat until melted.

Carefully add the coated batons and fry until golden on all sides and cooked through; you may need to do this in batches.

Remove from the pan with a slotted spatula and serve with the smoked salmon and chopped spinach. Season with a little salt and black pepper, drizzle with olive oil and serve with lemon wedges for squeezing over.

Mushroom, Spinach and Feta Omelette (#litres_trial_promo)

Quick, easy, simple and delicious, what’s not to love about omelettes? Spinach gives a boost of vitamin K for strong bones, while eggs are a super-healthy, protein-packed way to start the day.

SERVES 1

1 tsp coconut oil

5–6 chestnut mushrooms, thinly sliced

a small handful of fresh spinach

3 free-range eggs

1 tbsp unsweetened almond milk

30g feta, crumbled

a pinch of chilli flakes

sea salt and freshly ground black pepper

Heat the coconut oil in a large non-stick frying pan over a medium-high heat until melted.

Add the mushrooms, season with salt and pepper and fry for 7–10 minutes until golden, stirring occasionally.

Add the spinach for the final minute to wilt, then tip the vegetables onto a plate and set aside.

Crack the eggs into a large bowl and whisk until fully combined. Add the milk and a pinch of salt and pepper and whisk for a further few seconds.

Return the pan to a medium-low heat, pour in the egg mixture and leave to cook for a few minutes until the base begins to set.

Evenly scatter over the mushrooms, spinach, feta and chilli flakes. Once the top of the omelette has almost set, fold to seal, then serve.

Smoked Salmon and Dill Omelette with Spiced Greek Yoghurt (#litres_trial_promo)

Salmon and dill is a classic flavour combination – adding creamy Greek yoghurt mixed with paprika provides a spiced twist.

SERVES 1

3 free-range eggs

1 tbsp unsweetened almond milk

½ lemon, zested and cut into wedges

1 tsp coconut oil

50g smoked salmon, thinly sliced