Blueberry omelette

Separating the eggs for this one is a life changer.

I am a lazy cook so separating the eggs seemed out of my reach but trust me, it’s totally worth it.

 

Ingredients:

3 eggs – separated

Handful of blueberries or strawberries or whatever berries you like

Knob of Butter or coconut oil

Rice malt syrup – optional

Yogurt to serve

 

Method:

Separate the eggs and whisk like crazy. The add the syrup to the yolk and mix well. Heat the butter or oil in the pan then add the whites and yolks together. Mix well. Throw in your handful of berries and then cook. It won’t take long.

Serve with yogurt.

Perfect for the lazy cook 🙂 LOL

 

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The mash that has changed my life

Parsnip & cauliflower mash

 

I can get a little stuck with the same same steamed veg at night and while I am experimenting with veg for my 8 month old, I had her eating parsnip and thought it was only fair I should  vary my veg intake.

So i took to the parsnip and cauliflower and steamed them up. Then made mash. My god. I have now had it for 3 meals in a row. I am I N  L O V E

 

What to do:

Steam parsnip and cauliflower

Blend well with some butter and salt and pepper

(Note: If you have slightly more cauli, then it will taste a little more like cauliflower and vise versa)

Roasted garlic would also go well with this mixed in.

I have been enjoying this with my massman curry but this baby will go with anything.

Lay in on your plate as a bed for your protein.

 

Enjoy!

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Three seed choc bars

This is a must try! And we warned … they are hard to resist. If you need to make them GF, just swap out the oats for quinoa flakes of GF oats. There is something about this slice that makes is simply perfect. Arvo snack, after dinner with a cuppa, it is perfect anytime.

  • ⅓ CUP (35G) RAW CACAO POWDER
  • 1 CUP (160G) PEPITAS (PUMPKIN SEEDS)
  • 1 CUP (160G) SUNFLOWER SEEDS
  • 1 CUP (120G) ROLLED OATS
  • ¼ CUP (50G) BLACK CHIA SEEDS
  • 10 FRESH DATES (150G), PITTED AND ROUGHLY CHOPPED
  • ¾ CUP (180ML) RICE MALT SYRUP
  • 2 TABLESPOONS COCONUT OIL

METHOD

  1. Lightly grease a 20cm x 20cm slice tin and line with non-stick baking paper.
  2. Place the cacao, pepitas, sunflower seeds, oats, chia and date in a large bowl and toss to combine.
  3. Place the syrup and coconut oil in a medium saucepan over high heat. Cook, whisking, for 4 minutes or until bubbling. Working quickly, add the cacao mixture and stir to combine. Pour into the tin and press down firmly, smoothing with the back of a spoon. Refrigerate for 1 hour or until firm. Cut into squares. Refrigerate for 1 minute or until the chocolate has set.
    Makes 16 squares.

Tip: Store refrigerated in an airtight container for up to 10 days.

https://www.donnahay.com.au/recipes/three-seed-choc-bars/three-seed-choc-bars?fbclid=IwAR2sa7bh5h0Bktk2Fkbh2ON_Hpmj3av9ElbGONOk_tb5xWMSvMmYJpKk6Us

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Banana Cookies

,

Watch out! These are highly addictive!

Donna Hay really does know her way around a kitchen doesn’t she? This simple and super healthy snack is perfect for on the go, the kids, or something sweet with a cuppa after dinner. Need to swap out the nuts? Cool. You could use coconut flour instead, just remember you will need a little more moister and a little less flour. The ratios are about 1 cup almond meal to 1/4 cup coconut flour.

 

1 cup mashed banana (about 3)

2 cups almond meal

1/3 cup maple syrup

1 1/2 tsp cinnamon

1/4 cup demerara sugar

 

Preheat oven to 160 degrees.

Mix banana, almond meal, maple syrup and 1/2 tsp cinnamon in a bowl.

Place the sugar and remaining cinnamon in a separate bowl.

Roll tablespoons of the banana mixture into balls, flatten slightly and gently toss in the sugar mixture to coat.

Place on baking trays lined with non stick paper and make 35- 40 mins.

Allow to cool

 

EAT!!! And try and stop at one  LOL

 

donnahay.com.au

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Roasted eggplant with date syrup

This is a must try. Perfect as a meal, or a side and suits the vegetarians in the room. The perfect combo of the sweet with the savoury goes like two peas in a pod. it’s super easy. You could chuck it in the oven when you get home from work then get the kids ready and bam! Healthy dinner done. It would go perfect with chicken or salmon. Looking for less dishes at the end of a long day? Throw the salmon in about 10 min before the eggplant is ready on the same cooking tray.

 

1 large eggplant

1 tbsp olive oil

1 tbsp date syrup

1/2 tsp salt

1/2 tsp pepper

2 tbsp tahini

2 tbsp pomegranate arils

1/8 cup roughly chopped mint leaves

1/4 cup parsley chopped

2 tsp zaatar (or dukkah)

Preheat oven to 190 degrees. Slice eggplant in half and score. Later in olive oil then rub in with salt and pepper. Drizzle the date syrup and rub in again.

Roast for about 40 min.

Then drizzle both with tahini and scatter the pomegranate over the top. Along with the parsley and mint. Sprinkle the zaatar and wayla!! Eat!

 

Enjoy

J

jessicacox.com.au

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Would you buy it if it was full price?

Somehow you have ingested a chocolate bar that you just brought at the supermarket, and it’s almost dinner time. Were you even hungry for it? Were you craving chocolate? Can’t remember. How did this happen? And why?

 

Let’s back track. You were shopping for dinner after work and you were going along perfectly fine with the protein, green veg, quinoa and some herbs all in the basket and then suddenly this picnic bar jumps out at you 50% OFF! That’s a saving of $1.25. I am saving money, ok I will do it.  BAM they got you.

 

Supermarkets are smart. They know how to trick us. Place unhealthy items at the end of the isle just as we are about to finalise our shopping, and these temptations are put in front of us everywhere!  Not once have I seen a banana at the checkouts. And let’s face it, we probably never will -L

 

So I ask you, would you have purchased this chocolate bar if the sign was not a specials sign, but rather just the normal price? Or better still, in its normal chocolate isle and not in front of the checkout? Probably not.

 

So how do we avoid this?

 

There are a couple of tactics I like to share to help people avoid having to make these decisions:

  • Online shopping. You can create your shopping list as you need things, and then just collect when you are ready. No need to enter the shop, no need to walk past all of their temptations.

 

  • Avoid shopping when you are hungry. It’s just way too hard to make all of the right decisions when you are starving because you missed lunch because you were too busy.

 

  • Practice walking past and NOT making the purchase when you are feeling really strong. Like just after a workout when you are empowered by the endorphins. Or when you are wearing a really tight dress. Or when you are on a first date. (Are you going to the supermarket on your first date??? )

 

Over time, you will avoid the temptations, if you want to of course, and not put an extra $1.25 into Cadbury’s bank account, but rather choose the banana in the fruit section.

 

I am never going to condone you eating a chocolate bar, everything in moderation. But I just want you to be sure you are eating it because you want to rather than because you think you are saving money -J

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Ferraro balls

This recipe has landed in my inbox from one of our trainers, Jemma. Thanks for sharing Jemma.

It’s super easy and healthy. The good fats and sugars from the dates gives this beauty a nice smooth taste.

If you don’t want to use the dark chocolate, you could melt some cocao and cocao butter and roll the balls in that.

1 cup pitted dates soaked in boiling water for 5mins then drained.

1/2 cup chopped hazelnuts

1/4 cup cacao powder.

Blended in food processor.

Roll into balls.

Melt 1/2 cup dark choc

1 Cup crushed hazelnuts

Dip balls in melted choc and roll in crushed hazelnuts

Chill in fridge

 

Thanks Jemma!

 

Enjoy

 

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Flavio’s Italian Cake

So the real name of this cake is “Castagnaccio” but we all know it as the cake Flavio’s mum made, and the cake Flavio ate every day she was here! ha ha If you were lucky enough to try it, well it was amazing. (Thanks for sharing Flav!)

 

250g chestnut flour

700ml water

100g mix of raisins & cranberries

70g pinenuts or sliced almonds

 

 

Add half of the water to the flour and mix using a whip, let it rest for 2 hours.

 

Then add the other half of water mixing with the whip.

 

Add the other ingredients now and back at 180 degrees for 45 min

 

Enjoy!

 

 

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Classic Salmon with leek topping

My mum brought up this recipe when she came to stay recently, and I have to say, I am always a little scared when she brings recipes. We are from the country and she is happy with old school cooking … all of the time! So I am always  a little nervous about how healthy or not so healthy her recipes are. But, I was willing to give it a try and, well, thanks Mum!

I am all for butter. There are so many benefits to butter. The good stuff is full of vitamins, especially vitamin A (great for your skin!), loaded with Vitamin D which helps you to absorb calcium and heaps more. So if you can tolerate dairy, this is for you. Otherwise, you could use Ghee.

Ingredients

Serves 3

1/2 cup dry white wine

1/5 cup white wine vinegar

1 shallot, finely chopped

80g butter, cut into small cubes

2 baby leeks, trimmed, washed and finely sliced

salt and pepper to taste

1 tbsp extra virgin olive oil

3 salmon fillets

 

Method

Bring the wine, vinegar and shallots to a boil in a medium saucepan, then reduce the heat to a simmer and cook until the liquid is reduced by half, 15-20 mins.

Reduce the heat to low and slowly whisk in the butter until the sauce is smooth. Stir in the leeks and season with salt and pepper. Set aside.

Heat oil in pan and cook the salmon to your liking.

Transfer to a plate once cooked, and lather in the sauce.

Serve with fresh greens.

 

Enjoy x

 

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Pumpkin hummus with cauliflower topping

I wasn’t sure how this was going to go down to be honest. But when my husband (fuss pot 010) said it was a thumbs up, I was pretty chuffed!

We had this with a slow cooked garlic stuffed lamb. The meal was wholesome, fresh and lots of colour.

The pumpkin is great in winter as it is packed with vitamin C, helping to ward off the cold and flu.

 

This recipe comes from the cookbook Community and it’s a must try. Simple. Healthy. Winter warmer. And delicious!

Serves 4-6

 

Ingredients

2 cauliflowers (about 2kg) cut into florets

4 tbsp olive oil

Sea salt and black pepper

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander

500g cooked butter beans (about 2 cans), drained

1 cup flat parsley chopped

1 cup coriander leaves chopped

1/4 cup pumpkin seeds, toasted

 

 

Pumpkin hommus

750g butternut pumpkin peeled and cut into 2cm pieces

2 tbsp tahini

1 garlic clove grated

1 tsp sea salt

1-2 tbsp olive oil

1 tsp cumin

1 tbsp lemon juice

2 tbsp natural yogurt (I use natural coconut yogurt)

Pepper

 

Method

Pumpkin hummus – place pumpkin in saucepan with a splash of water and salt. Cover and cook over medium heat for 15-20 min., Don’t let it run out of water.  The pumpkin is ready when it is soft and falling apart. Let cool

 

Combine pumpkin, tahini, garlic, salt, oil, cumin and lemon juice and whisk to make smooth. Stir in yogurt. Adjust seasoning but adding more salt and pepper, oil or lemon as you need.

 

Roast the cauliflower in the over until dark brown. Coat it in olive oil with salt and pepper and roast at 180 degrees.

 

Heat a pan and add garlic, cumin, coriander and salt and cook for 10sec to release the flavours. Then add the butter beans and stir to coat in the spices. Cook for 5-6 minutes, shaking the pan often until the butter beans go crispy on both sides.

 

Combine the cauliflower and butter beans with the herbs. On a large dish, spread out the pumpkin hummus, then spoon the cauliflower mixture on top and then top with pumpkin seeds.

 

Enjoy

 

Janet x

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