Carrot Cake Buckwheat Breakfast Porridge

Okay, so this is not the most exciting looking breakfast on this planet, but it is super tasty.  When I first took the pic’s I had added the milk, warmed the porridge up, and it was all good to go….for my belly, not for the pic’s, sadly. They really just did not look good, and with everything all mushed around, you could not see what was what! You see, everything kind of gets warm and cozy and slithers down into the warmth of the milk! Hence the boring looking porridge! but I kid you not, those flavours are to die for. …….Soooo the next obvious option was finish the porridge, I mean, why not.  It doesn’t matter that I had actually eaten breakfast earlier…Load up another bowl of porridge, add milk, add a bunch of delicious toppings…Do Not steal the toppings, and Do Not warm it up. Take pic’s. (Put in sealed container in the fridge for the next day…Oh btw.  this is perfect for the next day!) This is seriously like having Carrot Cake for breakfast….the difference is, that this is the healthy nutritious version.

Carrot Cake Buckwheat Breakfast Porridge

Preparation time:  5 minutes *  this time can be less if carrot is grated.

Cooking time:   8 minutes

Total time:  13 minutes

Serves 1 – 2

Ingredients:

1/2 cup uncooked buckwheat

1 cup water

1 cup grated carrot

1/4 teaspoon ground cinnamon (you can add a little more if you want)

1/4 teaspoon ground nutmeg

a pinch of ground cloves

1 Tablespoon desiccated coconut

1/4 teaspoon vanilla extract

For the topping:  milk of your choice, coconut flakes, toasted chopped nuts of your choice and a drizzling of honey

Instructions:

On medium heat and in a medium-sized pot, bring all the above (except the topping ingredients) to the boil.  Then reduce to simmer until cooked.  I personally like a bit of texture so I do not over cook. Mine took about 5 minutes. Remove pot from the heat. Place the porridge mixture into a breakfast bowl and add milk and toppings.

Enjoy 🙂

NB*  If you want your porridge warmer, give it a boost in the microwave.

Red/Purple Cabbage and Berry Breakfast Smoothie

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Okay, I did this…..I put cabbage in your smoothie.  I swear you probably think I have lost all my marbles even considering cabbage for a smoothie….Don’t stone me, trust me… And, I put in the nice cabbage, the pretty colourful red one….just for a change. Or is it purple?  Aubergine like colour? Burgundy? I don’t know, personally I don’t think it is red or purple, often it is called red….but whatever, just something in between, but who cares so long as it is super cool and super pretty. Sorry if the cabbage thing has put you off, but it is good for you.

So, the moral of the story is, if you have a bit of red/purple,burgundy or aubergine colour cabbage left or if you see those little baby ones in the store or at the market, bomb it into a smoothie, add an apple and a banana and some berries and you have this smoothie of note !!!!

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Red/Purple Cabbage and Berry Breakfast Smoothie

Preparation time:  5 minutes

Total time:  8 minutes

Serves 1

Ingredients:

1 fresh or frozen banana

1 red apple, chopped

100 grams shredded red cabbage

100 grams  blueberries, fresh or frozen

1 cup milk of your choice

Instructions:

Place all the above ingredients into the blender and blend until smooth.  This takes approximately 3 minutes.

Pour into a glass.

Enjoy 🙂

 

Pineapple, Carrot and Walnut Smoothie

This IS seriously happening….brace yourself, this is a salad smoothie !!!

I had bought this pineapple on the hopes of making a pineapple smoothie of sorts. My original idea was to concoct a smoothie from a salad my mom used to make with pineapple.  (Does that sound weird or what?….salad….and smoothie) So anyway, I hack this pineapple up into chunks,  and bomb it into the blender, add the frozen banana, then realise, I didn’t have lactose free yoghurt…… bummer,  but carried on thinking now of the salad ingredients……added the carrot, and then……..drum roll please……….

WALNUTS

……but me being me, ended up not thinking with all my excitement and landed up emptying the entire bowl of walnuts into my previously perfect smoothie….

Result?   Full Blown Walnut Smoothie !!!!  Not good, well, not the way I wanted it to go. So, hubby had Full Blown Walnut Smoothie for breakie today. You talk about a nut boost !

But, now for the real deal…..and if I say so myself, this was Deeliciousssss.  

Pineapple, Carrot and Walnut Smoothie

Total time:  10 minutes

Makes 2 cups

Ingredients:

1 cup chopped pineapple

1 cup grated carrot

1/2 cup chopped walnuts

1/2 cup freshly squeezed orange juice (if possible)

1oo millilitres milk of your choice (I used Rice Milk)

Instructions:

Bomb all the above ingredients into a blender and blend away till everything is combined nicely and is a smooth consistency.

Enjoy 🙂

 

 

Vegetable Omelette

Omelette’s for dinner?….Yes please 🙂  This is not your usual omelette though filled with loads of yummy cheese, bacon and so forth…these are a healthier version filled with loads of yummy colourful vegetables !!!! Okay, so the hubby wanted some cheese on his veggies, before he had even tasted the omelette, but I think it was more of….in his mind…..Ummm you can’t have an omelette without cheese, sort of thing.  But, you can!  I did !!! And, in his defense the omelette was not doused in cheese, so …. he still got to taste the actual veggies and not only the cheese. Anyway,  these are super delicious and literally could not be easier.  Bomb a couple of trays with a variety of veggies in the oven, roast, and load up the omelette.  I do love this combo of veggies, but knock yourself out and do any roasted veg, it can only taste great! Oh, and don’t be fooled by my spiralized veggies in the pics, chunky veggies work equally as well.  I just love big fat puffy omelettes and with the chunky veggies, my pic’s looked like a massive hot mess, so spiralizing, made my pic’s a bit more sane looking 🙂 But hey, I am all for trashed up chunky veggies and puffy, fluffy omelettes, so long as they taste good 🙂

Oh, and before I forget…this really works well with left-over roasted veggies, or do what I do, roast extra on purpose for a veggie omelette the next day….It is the perfect time saver.  Or, you could call it…lazy, whatever, I totally own it.

Vegetable Omelette

Preparation time:  10 minutes*  (including veggie prep)

Cooking time:  20 minutes*  (including roasting of the veggies)

Total time:  30 minutes

Serves 1 or 2 depending on how hungry you are!

Ingredients:

For the Omelette

4 eggs, separated (I used extra-large free-range eggs)

1 Tablespoon of milk or water

For the Vegetables:

butternut, marrow (zucchini/courgette), carrot, tomatoes and red peppers

salt and pepper

Olive Oil for sprinkling

Instructions:

Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Peel and chop the vegetables as you want.  Place the veggies on a couple of baking trays. Season and sprinkle over a little olive oil.

Put the trays in a preheated oven and roast for 10 minutes, then stir around so and roast for a further 10 minutes or until cooked to your liking. Once done, keep the vegetables warm.

In the meanwhile, beat up the egg whites until stiff and soft peaks form.

In a separate bowl, whisk the egg yolks and the milk until well combined.

Then beat the egg yolks into the egg whites with an electric beater, until just combined.

In a large skillet, heat up a bit of butter or oil to cover the bottom of the skillet. Then pour your egg mixture into the skillet and let it cook for a minute or two. Remove from the stove top and place in the heated oven for about 6/7 minutes. (if your skillet handle retains heat, place aluminium foil around the handle) You will notice how the heat puffs up the egg.  Remove the skillet from the oven, and let it sit in the skillet for a few seconds before removing it and placing it on a large plate.

Fill half the omelette with the heated roasted veggies.  Fold the other half of the omelette over.

Serve with extra roasted tomatoes if you want.

Enjoy 🙂

 

 

Blueberry, Spinach and Quinoa Smoothie Bowl

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Yes, I am on a Quinoa thing at the moment…sorry, I know I posted a Quinoa salad last week, and it was for breakfast, and now I am posting a Quinoa Smoothie, probably also for breakfast too….but guys, I don’t know about you, but I definitely need my Quinoa fix, and this was just too good to pass up !

Porridge like ….. thick ….filling, and so so healthy.  What better than a quinoa smoothie bowl, loaded with fresh baby spinach and berries.  If you still have this ‘anti’ thing about spinach in your smoothies,  seriously, please try … even if you try firstly with a small quantity. Green equals Healthy.

You know, I shudder when I think of all those unhealthy, breakfast cereals out there, loaded with preservatives and such like.  It’s really scary.  And, this can be prepared in minimal time, just like those cereals.  Generally I like to have my grains cooked before hand, it really makes life so much easier or, if I am doing quinoa for dinner, just cook up a bit more, and that is the base for breakfast the next morning – boom, breakie is done !

Anyway, I feel I am rambling right now…. Lets get back to the real stuff…..and, look at the colour of this !!! Isn’t it A-M-A-Z-I-N-G !!!!!

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Blueberry, Spinach and Quinoa Smoothie Bowl

Total time:  9 minutes

Serves 1-2

Ingredients:

150 grams (approx 3/4 cup) fresh strawberries

100 grams (approx 1 cup) fresh blueberries or frozen

100 grams rice milk (approx 1/2 cup) or milk of your choice. If using frozen blueberries use some of the juice, or a combination of both

2 Tablespoons chia seeds

1 handful of baby spinach

100 grams (approx 1/2 cup) cooked quinoa

1 banana

Instructions:

In your blender, add all of the above ingredients and blend until smooth. Blend for about 3 minutes or so.  Transfer into a bowl.

Enjoy 🙂

NB*  Don’t stress too much about getting ‘exact’ quantities.  What is great about smoothies is that you can blend together whatever quantities suit you, and you can really make them your own.  🙂

Breakfast Quinoa with Summer Fruits

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I love, love, love…… fruit salad.  This time of year we are so fortunate to have so many types of fruit available and the colours ….lets not even go there with the stunning colours.

So, growing up we had fruit salad often, and each time it was just solid mouthfuls of goodness and health being consumed into our bellies.

Okay, now if you have been following me for awhile, you will know how I do not like waste, and I will find something to do with leftovers….This was one of those times…just a bit of quinoa, sitting all on its lonesome in a container in my fridge and then of course fruit, put them together and it was like a match made in heaven, oh, don’t forget about some freshly squeezed orange juice, just to seal the deal.

This, I just could not resist.  You are probably thinking I have lost my marbles but really Quinoa and Fruit are my new best friends…and what is wrong with a little updated version of The Fruit Salad……..Total Awesomeness !!!

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Breakfast Quinoa and Summer Fruits

Ingredients:

cooked quinoa

blackberries

strawberries

grapes

freshly squeezed orange juice

Instructions:

Add cooked quinoa to a salad bowl.

Chop fruit to your liking.

Add the fruit to the quinoa, stir around and top with the squeezed orange juice.

Enjoy 🙂

NB*  Feel free to use whatever quantities and fruit you like, I am sure it will taste just as good.

Kale Crumpets with Tzatziki Sauce

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Look at this!  It is well into Feb and this is my first post for the month!  My plan was not to ever skip a week of posting this year – and I have failed royally at that already.  I am soooooooo slack !!!

Anyway, when I was a kid, my mom frequently made crumpets. She was the best at making them, and would whip up a huge batch in no time! Crumpets usually were served with butter and syrup.  That butter literally melted on the hot crumpet and the syrup just trickled down. Oh, sweet sweet memories 🙂 .

So, just to change things up a bit, I decided to go with a bit of a savoury vibe. I mean, who says breakfast needs to be sweet?  ……Not….I am all for the savoury ones :-). And, even if I say so myself, these make a pretty good savoury breakfast. This is my basic crumpet recipe, with some kale thrown in, no biggie, but really awesome.  When I first made these, I just had them with plain yogurt and lemon, they were nice, but felt they needed something more, so tried adding fruit to the yoghurt, again nice, but I wasn’t 100% sold.  Then I had a light bulb moment, I had Tzatziti Sauce left over from the night before….This for me, did it. I loved the combo. I really felt it really kind of brought it all together.

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Kale Crumpets with Tzatziki Sauce

Preparation time:   5 minutes

Cooking time:  10 minutes

Total time:  15 minutes

Makes 6 – 9 depending on size

Ingredients:

For the crumpets:

1 cup self-raising flour (I used Gluten-Free)

1 cup milk (I used a Lactose-Free Milk)

1 teaspoon castor sugar

2 teaspoons baking powder

2 eggs (I used jumbo sized)

1/2 cup chopped cooked kale (I chopped up 1 cup kale, and nuked it in the microwave for 30 secs, and it shrunk to 1/2 cup)

For the Tzatziki Sauce:

8 – 10 centimeter cucumber, grated

handful of chopped fresh mint

1 clove garlic, minced

160 millilitres plain yoghurt (I used Lactose-Free)

1 teaspoon lemon juice

salt and pepper to taste

These quantities can be doubled.  This makes about 175 millilitres of sauce.

Instructions:

For the crumpets:

In a medium-sized bowl add the self-raising flour, castor sugar and baking powder. Whisk.

In a separate bowl add the eggs and whisk with a fork, then add the milk.

Pour the milk mixture into the dry ingredients and whisk until nicely combined.

Stir in the cooked kale.

Heat up a pan on the stove with a little oil, and add a couple tablespoons of mixture into the pan.  When the outer edges of the mixture start to bubble, gently flip over.  You will notice the crumpet is a nice light golden brown. Cook the other side till light golden brown, remove from pan and allow to sit on a paper towel.  Continue this method until all the mixture is used up.

For the Tzatziki Sauce:

Squeeze out the excess water from the grated cucumber.  Then, add all the ingredients together (except the salt and pepper). Mix together with a fork or spoon. Taste and then add salt or salt and pepper accordingly.

Enjoy 🙂

NB*

  1. The ingredients can be halved, doubled, tripled, whatever.
  2. Also, if you are not a kale fan, feel free to use baby spinach.  In this case though, the baby spinach would not need to be nuked, and also, you could double up on the baby spinach as it is not as bitter as the kale.
  3. This mixture can be made in advance and stored in the fridge in a sealed container for a couple of days
  4. All times may vary depending on size of pan, quantity, and how many crumpets you cook at one time

Chickpea and Spinach Cakes

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Happy New Year 🙂  Yes, I know we are nearly half way into the month, I have been slack…there, I said it.

Well, whilst some of you have been all bundled up in scarves and boots, I have been sweltering in the sun.  It is not all bad though, I have a nice tan, and feel healthy!

And, on the plus side, I made these Chickpea and Spinach Cakes !!! I think these are my new fave cakes, super easy to make and literally a few ingredients.  Warning:  you may be seeing more chickpea experiments happening here on this blog….just saying!!!

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Chickpea and Spinach Cakes

Preparation time:  15 minutes

Cooking time:  30 minutes

Total time:  45 minutes

Makes about 9

Ingredients:

500 grams (approx 2 cups) cooked chickpeas

large handful of chopped spring onions

2 big handfuls of baby spinach, chopped

2 medium-sized carrots, grated

large handful of coriander, stems included, chopped

2 rounds feta cheese (approximately 200 grams)

2 eggs, jumbo-sized

salt and pepper to taste

Instructions:

Add all the above ingredients into a food processor and blitz.  I personally like a bit of a chunky texture.  Once done, make into fair-sized balls (I made mine into heaped tablespoon size) flatten slightly and place on a greased baking tray.  Bake in a pre-heated oven at 180 degrees Celsius / 350 degrees Fahrenheit for about 30 – 35 minutes or until golden brown.

Enjoy 🙂

 

Beetroot and Berry Smoothie

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Do you know that feeling when, you just have to?  Well, I just had to do a beetroot smoothie. I added some fruits and if I did not tell you there was beetroot in this smoothie, you wouldn’t even know.  My best is making a smoothie, and sending it off with the hubby to work not telling him what is in my concoction, then during the day I usually get a call or message (we are big on whatsapp messaging here) saying what a great ‘xyz’ smoothie it was.  Great compliment, but he usually doesn’t know the key veggie ingredient I had tossed in. Actually, is that a compliment or an insult to my concoction? Hmmmm whatever, oh well, it is healthy and that is all that matters :-).

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Beetroot and Berry Smoothie

Preparation time:  5 minutes

Total time:  7-8 minutes

Makes 2 cups

Ingredients:

100 grams raw beetroot

100 grams fresh strawberries

100 grams fresh blueberries

100 grams milk of your choice

Instructions:

Blend all the above ingredients in a blender until smooth.  This will take approximately 2-3 minutes.

Once done, pour into a glass.

Enjoy 🙂

NB*  Feel free to also roast your beetroot till it softens slightly if you are afraid your blender might struggle.  It works just as well, just don’t go and salt and pepper it 🙂

Roasted Butternut, Egg and Bacon Stack with Almonds and Baby Spinach

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Guess what I have just made….and I actually ended up eating it for a late breakfast! Shock and horror!!! Veggies for breakie!!!  Well if you are not into veggies for breakie, have it for lunch, I mean, it doesn’t get better than this :-). Here I have done the egg without the yolk, but by all means make a nice poached egg, and enjoy all that runny yolk trickling down as you take a bite. Crisp up that bacon, (if you are not keen on the bacon, you can always sub the bacon with chopped mushrooms….just a thought 🙂 ). Toast the almonds and you are good to go.

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Roasted Butternut, Egg and Bacon Stack with Almonds and Baby Spinach

Preparation:  5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

Ingredients:

Roasted Butternut Rounds

Crispy Bacon

Egg, cooked (either poached, or boiled)

Almonds, toasted

Handful of baby spinach

Salt and Pepper

Instructions:

Slice a butternut into rounds, and roast in the oven with salt and pepper and a dash of olive oil.

Whilst the butternut is roasting, dry toast some almonds on top of the stove, cook up your bacon either on top of the stove or in the oven.

Just before the butternut is done and the bacon is crisp, cook up the eggs.

Place a handful of baby spinach on the plate, topped with a butternut round, egg, bacon and another butternut round. Sprinkle with some chopped and crushed almonds. Serve hot.

Enjoy:-)

NB*  The baby spinach does not need to be cooked, it will heat up with the heat from the roasted butternut.

Also, to cut down the time issue when you are roasting butternut for an evening meal, roast extra rounds seal them in a container overnight and use them for breakfast the next morning 🙂