What’s a freezer without a stash of wholesome muffins? Every second Sunday I find myself in the kitchen whipping up a large batch of healthy banana muffins for on the go quick snacks, morning teas or when you just feel like a muffin. These are quick and simple and a great recipe for the kids (nut free) Give them a go! Continue reading “SUGAR FREE BANANA AND BLUEBERRY MUFFINS”
Each week or so I will give an example of a clean and lean food diary which you can follow for the week. It will include a variety of lean proteins, healthy fats and wholesome carbohydrates, the key macro nutrients required by the body. Continue reading “MEAL PLAN MONDAY #1”
Sunday again? The weeks are SERIOUSLY flying past. Nothing like getting to Monday morning after a hugely busy weekend with nothing organised or planned, not to mention any time to just tune out and relax. You only have yourself to thank for the uncomfortable or baggy underwear you will be wearing Monday because you skipped washing day, or the over priced lunch you had to buy because you didn’t have time to do the grocery shop and all you had in the house was peanut butter and tuna tins. We have all been there. Continue reading “TUNE OUT”
With so many fad diets circling social media and the health and fitness industry it is hard to know what to eat. It certainly doesn’t help that the ‘gluten free’ diet is becoming a bit of a fashionable trend and people are focussing more on what NOT to eat, than what TO eat! Don’t eat dairy. Don’t eat meat. Don’t eat fats…. ringing a bell?
This is a simple and delicious meal that is so easy to whip up – and I bet you have had it before. Zucchini pie, tart or slice call it what you wish, it is a homemade classic that has been circulating for years. Here is a ‘healthy’ recipe alternative for the dairy and gluten intolerant and even options for the paleo inclined.
ZUCCHINI SLICE – SF, GF, PALEO
1-2 medium zucchinis
1 medium sweet potato
2 tomatoes (topping)
1 brown large onion
8 jumbo eggs
1 cup diced bacon or ham (left over Christmas ham works a gem)
1 cup almond meal (or any other flour alternative – I use spelt or buckwheat flour and it’s divine)
2/3 cup olive oil
1 tsp ground cumin
salt and pepper
handful of pepitas or pine nuts (or both)
1/2 cup grated parmesan cheese (can omit for paleo diets)
METHOD:
Preheat oven to 180 degrees. Line a large baking dish with baking paper. Grate the zucchinis and sweet potato. Place in a large bowl. Add the diced bacon/ham, finely diced onion and grated cheese.
In your food processor crack the eggs, add the oil and process until light and fluffy. Pour into bowl and mix through. Add the flour/meal, cumin, pepper and salt and stir with a wooden spoon until combined.
Pour mixture into lined baking dish. Top with sliced tomato and sprinkle with pepitas. Bake for 45 minutes or until skewer comes out clean.
K
I never used to be a big fan of breakfast…or coffee for that matter. Even to the point where when my friend and I went out for breaky dates I would order a sandwich rather than eggs. Kerri – Remember at Delish café? But for some reason my entire world has been flipped in reverse and I cannot get enough of breakfast and I look forward to my next coffee within minutes of finishing the first. Am I the only one who lies in bed at night literally wishing it was morning so I could devour my toast, smoothie or bowl of oats, especially if I have a yummy breaky in mind (which I always do)? Ok good – I am sure many of you just nodded… or laughed! I’ll take either one!
These days due to working full time, poaching eggs at 7am whilst 3 others are making their breakfast around you proves challenging and so we tend to leave the extravagant eggs for the weekend. But that doesn’t mean you can reminisce on your wonderfully tasty poached creations mid week.
My favourite savory toast topper would have to be avocado. I eat A LOT of avocado lets be honest. It is a great natural substitute for butter, full of wonderful essential healthy fats, keeps you full for longer and can be used in so many different ways. My favourite thing to order at the café for breakfast is the smashed avo on toast. Standard!! I am currently in the middle of eating my way through almost every avocado toast dish in Canberra and will write my feedback on it when I am satisfied with a winner.
Last weekend instead of going out for breakfast and spending big we simply stayed home and replicated our favourite ‘mambo eggs’ from Edgars Inn in Ainslie. Dark rye toast topped with smashed avocado, poached eggs and a corn, tomato and coriander salsa. Simple but divine. Most of the time I order a side of smoked salmon because that combo right there would have to be my all time favourite. Ok enough enough – I am making myself hungry…. uhhhoh!!!
AVO + POACHIES ON DARK RYE – serves 1 (double for 2 people)
2 slices of rye bread
2 eggs
1/2 ripe avocado
Small tin of corn kernels
1/2 tomato
little handful of fresh coriander leaves
vinegar and water for poaching the eggs
smoked salmon (optional but a must if you have some handy)
salt + pepper
METHOD: bring a shall pan/pot of water to the boil and add a decent splash of vinegar. Crack each egg into a cup and slowly pour them into the 80% bubbling water. Some eggs are doomed for failure so don’t be disheartened if it separates and turns into an eggy mess.
Toast the 2 slices of rye, and spread 1/4 avocado on each slice. Dice up the tomato and sprinkle on top of avocado along with the corn kernels. After about 5 minutes the eggs should be ready – depending of how hard or soft you like them. remove from boiling water one at a time and try to drain as much vinegar water as possible before placing on top of the salsa. Top with some finely chopped coriander, salt and pepper and you are good to go!
This breakfast is the perfect combination of carbs, healthy essential fats and protein along with 3 servings of vegetables. Happy poaching!!
K
ps Another hit with happy housemates!!! Gotta love a weekend cook up
KATIE MORGAN 