Blueberry Smoothie Bowl

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Happy faces all around with breakfast in the sun this morning. These breakfast smoothie bowls are super easy to make and keeps the whole family full for hours. It’s jam packed with goodies and if you like smoothies I’m sure you’ll like this one.

You can have this either in a glass or bowl. The reason I put it in a bowl is because my husband prefer it that way. He use to eat a lot of cereals in the morning and never felt satisfied “drinking” his breakfast. By having it in a bowl and topping it with seeds and berries he is getting use to the idea of having smoothies and are now loving them.

I hope you enjoy it!

Ingredients
1 cup cashew nuts (soaked)
2 cups coconut milk  (or your choice of milk)
1 teaspoon cinnamon
1 avocado
5 dates
1 1/2 cup of frozen blueberries
Optional
2 teaspoons Amazonia Raw Energy

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Suggestions for toppings 
Strawberries
Raspberries
Shredded coconut
Gojiberries
Pepitas
Cocoa nibs

How To
Place all your ingredients in a blender and blend until smooth. Top with your choice of berries, nuts and berries

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It’s Snack O’Clock – Hummus Dip

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The other night when we were over at our neighbours/friends house I noticed that she had a massive bag of chickpeas in the pantry.
I’m not a big fan of chickpea salads but I absolutely love a good hummus. As Lisa (my neighbor) normally get her dips from the supermarket I promised to show her how easy it is to make your own.

The way I normally do it requires a bit of prep and time as the chickpeas need to soak in water over night. By doing it the old fasion way you end up with a really creamy and smooth dip.  Having said that if you are time poor you can use a tin of them. Just make sure you rinse them thoroughly.

Ingredients:
2 cups of chickpeas –  1 can of chickpeas
1 teaspoon of baking soda for boiling
1 large lemon – juice from
4 tablespoons of tahini
1 large garlic clove
3 tablespoons olive oil
1 teaspoon himalayan salt
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving

How to:
Place the chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with enough water to allow for expansion. Rinse them off and boil them in a large pot on medium heat for approx 40min. Make sure to add the baking soda as this will help them to soften. You won’t be able to taste it after.

Mix the tahini and lemon in a processor or mixer for about 1min. You want it to turn into a creamy fluffy paste. Add the garlic, salt, cumin and oil. Mix and scrape down from the side. Finish off by adding the chickpeas and water until the consistency is perfect.
Drizzle some oil on top and add a dash of ground paprika just before serving.

Tips
If you have time to roast your garlic it will make the hummus even nicer

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“Dinosaur” Breakfast Bowl

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In Australia we have something called Godness Me Boxes. It’s a subscription based health food sampling service that arrives in a beautiful packed box every month. It has become a bit of a tradition in my household that the kids (read husband included) opens the box and get excited about the samples. The January box arrived yesterday so my 2 years old and I decided to open it this morning. Lucas loves dinosaurs so we’ve decided to make a Dinosaur Breakfast Bowl including one of the little sample pack- Good Green Stuff.

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Cooking with the kids is something I love doing so I try to keep the process simple so they keep engaged yet learn about the produce and name of the things we are using.

The Dinosaur Smoothie Bowl certainly got us all roaring and ready for the day ahead.

Hope you like it too!

Ingredients

From Herb Garden To Greek Inspired Dinner

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Last night we went over to our neighbours house for dinner. As they have a little baby I wanted to make it easy for them so I offered to cook us all dinner.

One of the things I love about their house is the beautiful and big herb garden they have. As I was standing there admiring it I had the urge to use some of them for our meal. The end result was this Greek inspired light and lovely dinner.

BBQ fish skewers marinated in salsa verde served with greek salad, tzatziki, grilled zucchini and eggplant

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Ingredients
Fish skewers marinated in salsa verde
1kg of white fish – I used cod
1 handful fresh basil – leaf picked
1 handful fresh parsley – leaf picked
1 tablespoon fresh oregano – leaf picked
1 lemon – juice
1 clove garlic
4 tablespoon olive oil
Himalayan salt
Pepper

Tzatziki
1 1/2 cup Low fat greek yoghurt
½ a large cucumber (unpeeled)
1-2 large garlic cloves
½ teaspoon himalyan salt
½ teaspoon oregano
Drizzle of olive oil

Greek Salad
2 big tomatoes
½ a large cucumber (peeled)
1 capsicum (green or red)
½ a red onion
½ cup kalamata olives
100g salt reduced feta
1 teaspoon chopped fresh oregano leaves
2 tablespoons olive oil
1 tablespoon lemon juice
Salt for seasoning

Roasted Eggplant and Zucchini
1 eggplant
1 large zucchini
Brush with the salsa verde

How to
Salsa verde marinade
Place parsley, basil, garlic in a food processor. Process until finely chopped. Add lemin juice, olive oil and salt.

Cut the fish in to cubes and place in a bowl. Pour 3/4 of the salsa verde over them. Toss to coat and place in the fridge to marinate for at least 1 hour.

Thread the fish pieces onto skewers. Place under a hot grill or onto the BBQ and leave for about 6 minutes or until cooked through.

Tzatziki
Grate the cucumber and put on papertowl.

If you want a really creamy tzatziki – put your yoghurt through a fine mesh sieve while and let it drain for approx 1 hour.

Combine the yogurt, minced garlic, oil and salt in a large bowl. Use your hands to squeeze the liquid out of the cucumber and add to the yoghurt mix.
Drizzle some oil over it just before serving.

Greek salad
While the yoghurt is draining and the fish is marinating prepare your salad by simply cutting the vegetables and feta up. Add the olives and serve on a platter and drizzle your oil, lemon juice and salt dressing over it.

Grilled vegetables
Slice the zucchini and eggplant into long strips. Brush with the salsa verde and place on BBQ. Dash, salt and pepper. Flip after about 3 minutes. Cook for an additional 3-4 minutes.

Enjoy!!

Fennel & Orange salad With Honey Glazed Pecans Nuts

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My family and I were very fortunate to spend almost 7 weeks with my mum in Sweden over summer. During this time mum went through her 4th round of chemo treatments and found it tough to eat big meals so I ended up making alot of different light but super yummy salads.

This one is a Fennel & Orange salad with honey roasted pecans nuts

Ingredients
Fennel
Orange
Mixed baby spinach and rocket leafs  Organic Honey
Pecan nuts
Olive oil
Himalayan salt
Pepper

How to
Remove the tough core from the fennel and cut the rest of it finely.

Remove the peel from the orange. Try to remove all the white pith as it has a bitter flavour. Cut down either side of the white membrane, then push gently so the segments come out.

In a pan, over medium-low heat, add pecan nut and pan roast for about 2 minutes. Turn them several times while roasting. Drizzle the nuts with honey and add a pinch of salt, toss to coat. Keep turning them for approximately 3 minutes. Remove from heat and let them cool down.

Serve the salad on a big platter and drizzle with a dressing of olive oil, juice from the oranges,himalyan salt and pepper.

Feeling hot hot hot…

It’s another super hot day here in Melbourne 🌞

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Keeping hydrated in the heat can be challenging but it’s so important, especially if you’ve had a training session. I always try to avoid drinking sweet drinks but I love water with a bit of flavour so preparing big jugs of fruit & vegetable infused water works really well. It also encourage the whole family to keep the water intake up.

I think the jugs look really nice and inviting so I often make them when we have dinner parties or BBQs too.

The sky is the limit when it comes to what fruit, herbs and vegetables you can use but here a two combos that we really enjoy.

Ingredients

Apple
Strawberry
Lime
Mint
Ice

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Strawberry kiss

Cucumber
Lime
Mint
Ice

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Cool as cucumber

Breakfast on the go

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Good morning 🌏

A couple of months ago I went to a typical Australian $2 shop and bought a few little jars and old milk bottles. I wasn’t sure what to use them for at the time but they’ve turned out to be brilliant when I prepare juices and one of my favourite “on the go” breakfasts – Coconut chia pudding

Chia puddings are super easy to make. I normally prepare them the night before and top it with whatever fruit or berries I fancy in the morning.

Ingredients
These are rough measurements as it comes down to what size jar/bowl you use
4 tablespoons Chia seeds
1/2 cup Almond milk
1/2 cup Coconut milk or for a creamier pudding I use coconut yoghurt
Organic honey for sweetener
Layer and top with cherries/mango/berries/banana and shredded coconut

How to
Mix it all the ingredients together.
Let it sit over night in the fridge. Stir it in the morning and if you find it to thick just add a bit more milk/yoghurt.

Good luck, hope you like it!

Tips
– If you want to make it for desert you can try a Cherry Ripe version by simply adding raw cacao, cherries, shredded coconut and honey

Coconut Poached Chicken Salad With Chilli & Mango

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Coconut poached chicken salad with mango and chilli

Hi everyone,

I would like to start by saying thank you for visiting the blog, leaving lovely comments and sending me encouraging messages. I only started the blog a couple of days ago and feeling a bit overwhelmed but it has certainly put a big smile on my face. So thank you!

It’s been another beautiful summer day here in Melbourne/Australia so I thought this light but flavoursome salad was appropriate. I hope you like it.

Ingredients
2 big free range chicken breast fillets
400ml light coconut cream
400ml chicken stock
2 clovegarlic
2cm piece fresh ginger
1/2 lime – juice from

Salad
1 finely sliced carrot
1/2 finely sliced zucchini
1/4 finely sliced spring onion
1/2 sliced mango
1/2 cup finely sliced snowpea
Handful Thai basil
Handful Mint
1/2 red chilli
1/4 cup toasted and chopped cashewnuts

Dressing
1/2 lime – juice
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 red chili finely cut
1 teaspoon coconut syrup
1 teaspoon fish sauce

How to
Put the coconut cream, stock, ginger, garlic and lime juice in medium saucepan; bring to the boil. Reduce the heat and place the chicken in, let it simmer uncovered for about 10 minutes or until cooked. Cool chicken in poaching liquid for another 10 minutes.

Remove chicken from pan and let it cool down a little bit.

Meanwhile, prepare your vegetables and mango and tear the chicken coarsely.

Make the dressing by adding the chilli, ginger and garlic powder, lime juice, coconut syrup and fish sauce. Pour the dressing over the salad and gently toss.

Serve the salad on a big platter, top with herbs and cashews. 
 
Tips
– If you have time and prefer fresh ginger and garlic in your dressing you can put it in a processor along with the lime juice and pulse it until you have a smooth paste
– You can use coconut sugar instead of the coconut syrup just add a bit more lime juice so it doesn’t get dry
– A julienne peeler is a great tool to use to get vegetables cut/peeled into thin strips

Baked Eggs In Portobello Mushrooms

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These are great after a workout or if you have friends over for breakfast/brunch. I tend to change the filling depending on what I feel like. For these ones I used the following:
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Ingredients:
Portobello mushrooms
Olive oil
Spring onion
Salt reduced feta
Zucchini
Paprika
Tomatoes
Basil
Low fat ricotta
Free range eggs

How to:
Preheat the oven to 225c

Remove the stems from the mushroom caps. Brush both sides of the mushroom with olive oil and fry them lightly in pan for a minute or two. Transfer them over to an oven tray.

In a bowl mix chopped up tomatoes, zucchini, spring onion, basil, feta and ricotta. Season with salt, pepper and paprika. Spread a little bit of your mix into each mushroom cap. Crack one egg into each, centering the yolk in the cavity where the stem was to prevent it from moving around too much.

Carefully put the tray in the oven and bake until whites are cooked through and the eggs are done to your liking, about 15 minutes.

Tips:
– Choose big mushrooms so it all fits in the cap
– Don’t wash your mushrooms with water as it adds liquid to them, just brush them clean
– Keep an eye on them at the end and only bake them until the white has hardened if you like a runny yolk

Not all muffin tops are bad

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Blueberry & Banana Muffins

Good morning everyone,

With 2 kids in the house, we are normally up around 7am every morning. However, my hubby and I recently came up with a weekend deal so we can both enjoy a bit of “time out” and being spoilt with a cup of coffee and breakfast in bed before the day starts. I still haven’t mastered the no crumbs in the bed but it’s all worth it with these delicious breakfast muffins.

Not all muffin tops are bad
Bluberry & Banana Breakfast muffins

Ingredients
2 cups of almond meal
1 cup of hazelnut meal
2 teaspoons baking powder
1 teaspoon bicarbonate
2 teaspoons cinnamon
1 teaspoon vanilla paste or 1 Vanilla bean
2 tablespoons pumpkin seeds
1 tablespoon thinly sliced coconut (unsweetened)
1 banana
4 free range eggs
3 tablespoons organic honey
3 tablespoon coconut oil
125g of bluberries

How to:

Preheat the oven to 180c
Bake in the oven for approx 25min on 180c

Place all dry ingredients in a food processor; pulse 5 to 6 times to mix it all. Place in a large bowl.Make a well in center of mixture.

Rinse your food processor and then add the banana, honey and coconut oil. Pulse until it it’s all mixed.

Combined your banana mix and eggs. Add to the dry mixture, stir just until moist.

Gently fold your berrirs into batter. Spoon batter into muffin cups coated with coconut oil.

Bake for approx 15 minutes or until muffins spring back when touched lightly in center.

Enjoy!