New Year fertility-boosting breakfast idea: Breakfast parsnip fritters


Happy New Year guys! January for me usually means some crazy detox that I don’t stick to (thanks, Gwyneth Paltrow!) but this year I’m determined to start a health kick I can stick to. I want a lifestyle change not a fad. I don’t want to be starving myself of vital nutrients – especially when I’m trying to get pregnant – but at the same time I do have a bit of holiday weight to lose (okay, more than a bit, and it’s probably more ‘2014’ weight than just Christmas weight, but I digress…). This January, I’m all about healthy home-cooked nourishing food. I just bought a great book Eat. Nourish. Glow by nutritionist Amelia Freer (she’s the lady responsible for slimming stars like James Corden down, apparently). There is some great advice in there about mindful eating, healthy cooking, plus some great recipes I’m keen to try.

This morning I made her delish parsnip fritters (Amelia’s healthy version of the hash brown) with a boiled egg for breakfast. They were absolutely gorgeous, and perfect if you are missing fried potatoes on your New Year health kick (who isn’t?). Parsnips are a rich source of folic acid, that magic pregnancy nutrient, so they are a fertility-friendly alternative to toast, if, like me, you  crave something to dip in your breakfast boiled egg. The recipe below is for six fritters (recipe adapted from Eat. Nourish. Glow by Amelia Freer, available on Amazon now). Enjoy!


1 parsnip, peeled and grated (I used quite a big one)

2 tbsp coconut flour

1 egg, beaten

1 tsp ground cumin

A pinch of salt and pepper

1 tbsp coconut oil


Mix the first five ingredients together in a bowl then divide into six patties with your hands and fry in the oil for a few minutes on each side.

Top tip: I didn’t have coconut flour, so switched in gluten-free flour and it worked well. Also, I am always reluctant to crank up the heat on healthy cooking fats like walnut oil, olive oil etc, as I’ve read this can strip them off their benefits and transform them into unhealthy trans-fats, so I started on a medium heat. However, I found I eventually had to crank the heat right up to really crisp up the fritters and give them that lovely crunch and avoid making them soggy. (This was my first time cooking with coconut oil and was worried the flavour would be overpowering – it totally wasn’t, so I am going to be using this lighter alternative to cooking oil more often).

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