4 Recipes For A Mighty Moustache


Since it is Movember, here are 4 great, simple recipes that combine the vital nutrients needed for your tache to flourish!

Chicken Omelette with green peppers, spinach and cheese


  • 2 Eggs
  • A knob of Butter
  • Olive Oil
  • 1 Chicken Breast, Chopped
  • Handful of Spinach
  • Small amount of grated cheese
  • Handful of Green Peppers, Chopped
  1. Heat oil in a pan over a medium-high heat.
  2. Add the chicken and cook until all evenly coloured and cooked through.
  3. Add the peppers to soften then remove from the pan along with the chicken
  4. Whisk together the eggs, season with a pinch of pepper. Heat butter in a pan till its melted and foam has settled down.
  5. Add the eggs, shake the pan to distribute eggs evenly then leave until they begin to bubble (around 20 seconds).
  6. Add the chicken, peppers, cheese and spinach.
  7. Using a spatula, bring in the edges of the egg to the centre while shaking the pan to move the liquid to the edges.
  8. Take off the heat once the omelette is slightly runny in the middle, fold 2 edges into the middle and shake the pan onces more.
  9. Tip onto a warm plate and serve immediately

Salmon, topped with wholemeal breadcrumbs and walnuts with sweet potato wedges and broccoli


  • Fillet of salmon
  • Wholemeal breadcrumbs
  • Handful of walnuts
  • Tablespoon Low Fat Cream Cheese 
  • 1 Small sweet potato, cut into wedges
  • Herbs/Spices of your choice
  • Olive oil
  • Handful of Broccoli
  1. Preheat oven to 200C/400F/Gas 6
  2. Toss sweet potato wedges in olive oil and herbs/spices until coated evenly
  3. Roast in the oven until lightly browned (They usually take around 20 minutes)
  4. Using a blender or food processor, chop walnuts into fairly small bits (have them thicker if you want a bit more of a crunch), and combine with breadcrumbs.
  5. Rub a little olive oil on each side of the salmon and season with a pinch of salt and pepper.
  6. Put the cream cheese on the salmon and top with the breadcrumb mixture.
  7. Place in the oven on a greased baking sheet
  8. Place the broccoli in a pan of boiling water for around 8 minutes until soft
  9. Bake for around 15 minutes.
  10. Serve Immediately with the sweet potato wedges and broccoli.

Grilled chicken breast with a pesto sauce served with mixed vegetables


  • 1 Chicken Breast
  • Olive Oil
  • 2 Tbsp Pine Nuts
  • Handful of Basil
  • Parmesan Cheese
  • Garlic, finely chopped
  • Mixed Vegetables
  1. Preheat the grill to Hot
  2. In a small bowl, mix together a tablespoon of olive oil and garlic. Squash the garlic up with a fork to release the flavours, season with a pinch of salt and pepper and leave to infuse for 15 minutes
  3. Meanwhile, take your chicken breast and pound to around 1 inch thick and leave to rest for 15 minutes.
  4. For the pesto, place the basil, cheese, 1 tsp garlic, 3 tbsp olive oil, and pine nuts into a food processor. Blend until it forms a smooth sauce.
  5. Brush the chicken breast with the infused oil and place under the grill.
  6. After about 5 minutes flip the chicken and put back under the grill.
  7. Once the chicken is cooked, serve with mixed vegetables and pesto.


Mixed Bean Salad


For the salad

  • in Mixed Bean Salad, drained and rinsed
  • 2 Spring Onions, finely chopped
  • 1 Large Tomato, deseeded and diced
  • 1 Small Red Onion, roughly choppe
  • 1 Green Pepper, deseeded and roughly chopped
  • Handful Mixed Nuts, roughly chopped
  • Handful Spinach, chopped
  • Handful Rocket, chopped

For the dressing

  • 3 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 2 Tsp Dijon Mustard
  • 1 Tbsp Chopped Parsley
  1. Place all the salad ingredients into a bowl and mix well
  2. In a separate bowl, mix together all the dressing ingredients until well combined
  3. Serve the salad drizzled with the dressing.





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