Sweetcorn, Nectarine, and Turmeric Oats Smoothie

How about a bit of bright yellow to lighten up your day!  This smoothie is definitely a bit different to my usual (you know…the green ones, I so love).  I am so used to concocting green smoothies but really wanted the challenge of this one.  It started off with me having some extra cooked corn, and then wanting other yellow fruits or vegetables but not banana…but seriously if you are into banana, banana would be great to add.  Anyway, cut a long story short, there was not a pineapple in sight at the grocery store, so I opted for some yellow fleshed nectarines and from there this nutritious, fibre packed smoothie was born.  It actually is quite versatile and has a few options which are really nice.  We had it one morning with plain lactose free yoghurt, topped it with almonds and a little maple syrup (honey would have been nice as well).  It immediately became a stunning breakfast smoothie.  Also, just to have it plain was equally as tasty.  The hubby added a dash of maple syrup, so that too, was an option … I guess with a bit of creativity, this smoothie has endless possibilities. 🙂

Sweetcorn, Nectarine and Turmeric Oats Smoothie

Total time:  10 minutes

Makes 2 cups


1 cup cooked or raw sweetcorn

5 – 6 Tablespoons of cold water

1/2 teaspoon turmeric

1/4 cup of oats (I used Gluten-Free Oats)

1 cup of yellow fleshed nectarines


Place all the above ingredients into a blender and blend to the consistency you want.

Once done, either have plain or

Option 1 :  Top with a little honey or maple syrup

Option 2 :  Top with plain yoghurt and nuts

Option 3 :  Add both option 1 and 2


Enjoy 🙂


Gluten and Wheat Free Savoury Spiced Bread

To all the bread lovers out there, this one is for you.  But… this is a relatively healthy bread made from Gluten Free Chickpea and Rice Flours.  Both these flours are high in fibre, so that is a huge plus! Personally I think Chickpea flour is the bomb! Apart from being high in fibre, it is high in protein and iron. Just a heads up, I have been using this flour more and more lately, so expect more chickpea flour adventures 🙂  In all seriousness, I just love the subtle nuttiness of it.

This Gluten and Wheat Free Savoury Spiced Bread is just a great. It is ridiculously easy to do and can be prepared and done in no time at all !!! I don’t often find  a Gluten-Free bread recipe that really makes me excited, let alone end up being totally successful.  This recipe is one of my old time finds dating back to the late 90’s. It has proven to me time after time, and has yet to disappoint. Having made this recipe many times, I have always slightly altered it one way or the other, either by changing the actual flours, depending on what I actually have on hand, herbs and spices and then just adding a bit of texture here and there.  The flavours here are superb….almost earthy….I think 🙂 . I love adding the additional sunflower seeds sprinkled on the top…just for that extra crunch 🙂 . Generally, I just eat this bread plain, without any butter as I don’t really think it needs anything added to it. Oh… also, this bread is ideal for slicing up, wrapping up and freezing. This way it makes the perfect additive for lunches or that quick snack.

Gluten and Wheat Free Savoury Spiced Bread

Preparation time:  12 minutes

Cooking time:  30 – 35 minutes

Total time:  42 – 47 minutes


152 grams (360 milliliters) white or brown rice flour

36 grams (85 milliliters) chickpea flour

1 1/2 teaspoons (7.5 milliliters) bicarbonate of soda

1 teaspoon (5 milliliters) ground coriander

1 teaspoon (5 milliliters) dried origanum

1/2 teaspoon (2.5 milliliters) ground cumin

1 large onion, chopped

1 cup (250 milliliters / 250 grams) unsweetened apple juice

4 Tablespoons + 1 teaspoon (65 milliliters / 65 grams) sunflower oil

3 Tablespoons (45 milliliters / 45 grams) lemon juice

1 Tablespoon (15 milliliters) honey

2 Tablespoons Tahini paste

2 jumbo-sized free range eggs

Topping:  Dry toasted sunflower and sesame seeds


Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit.

In a large sized bowl, add the flours, bicarb, herbs and spices together.  Using a hand whisk, whisk together to combine all the ingredients and set aside.

Using a food processor, add the remaining ingredients being, the onion, apple juice, oil, lemon juice, paste, honey and eggs.  Process until blended to a smooth consistency.

Then, add the processed ingredients to the flour mixture and stir.  Do not over stir.  Do not use a mixer.  This needs to be stirred gently.

Pour into a greased and lined baking tin. (I used a square baking tin approximately 7 x 7 inches / 18 x 18 centimeters in size).

Bake for about 30 – 35 minutes.  Test with a skewer, if it comes out clean then the bread is done.  Allow to cool, before slicing.

Enjoy 🙂

Green Salad Smoothie

Now we are talking……

For as long as I can remember, the thought of a salad smoothie has always intrigued me.  I mean, I love all salads…..so why not blend it all together just for a change?  My typical salad generally involves an array of colours, and colours that if blended together probably would not be the most appetizing site.  Probably would taste amazing, but definitely would not be too appealing to the human eye!

Hence, this gorgeous all Green Salad Smoothie !!! It really could not be easier. I totally used all green salad ingredients (from my fridge, in fact that is how I generally throw together a quick smoothie)…….  I even added in some green grapes!  I just had to!  They are green !!! I really have been enjoying fruit in my salads lately, especially lovely fresh summer fruits. Don’t laugh, but I added spring onions too!  There really is not much more to say about this simple quick healthy green yumminess of a smoothie.

Green Salad Smoothie

Total time:  10 – 12 minutes

Makes 2 cups


3 Tablespoons cold water

1 Tablespoon fresh lemon juice

1 cup chopped packed lettuce

1 cup packed baby spinach

1 cup chopped packed cucumber

1/2 cup chopped spring onion, green parts included

1/2 cup chopped packed celery

1/2 cup green grapes

1/2 avocado pear


Add all the above ingredients into a blender and blend until it reaches the consistency you are wanting.

Enjoy 🙂



Mixed Green Vegetable Smoothie

Now, who would have thought that this combination of green veggies would have been so awesome.  I gave it to the hubby and he was like ‘Wow, this is awesome! What is this ? …. I told him….. and his response was, Nooooo!!!! Seriously??? My response, Ummmmm yip…seriously, that is it.  Hubby:…total disbelief…. I rest my case.

So, let’s chat about this incredible smoothie.  The combination of the vegetables and EVERYTHING just works.  I used snap peas, beans and celery as the main vegetables with cucumber. I could not resist using mint to add to all the pretty Green! Not only that but, the mint leaves allows this smoothie to have this amazing fresh taste, intertwined with the coolness of the sweet grapes and the forever nutritious vitamins oozing from the vegetables.  I swear I could have this smoothie everyday !!!

Mixed Green Vegetable Smoothie

Total time:  10 minutes

Makes 2 cups


1/2 cup iced water

1/2 cup chopped cucumber

1/2 cup grapes

1/2 – 1 cup mint leaves

1 cup chopped mixed fresh uncooked vegetables (I used a combined mixture of snap peas, celery and green beans)


Place all the above ingredients into a blender.  Blend until smooth and the consistency you want.

Enjoy 🙂

Sundried Tomato and Green Vegetable Frittata

It does not get easier than this.  I have your breakfast, lunch, dinner or snack attack all sorted for you today.  Isn’t this the perfect meal ?  I love a meal that can be for whatever meal you want it to be.  Throw in a salad and you have lunch or dinner…who is complaining !  🙂 .

You know I seem to have this thing about zucchini’s.  Well, instead of having them sliced, diced or spiralized, this time I have grated them !  I know !  For some reason biting into a chunk of zucchini didn’t appeal to me today, cooked or not, soooo I present to you, grated zucchini.  This needs a teeny bit of work to get the excess water out, which I highly suggest otherwise the frittata will be a bit on the soggy side.  The sundried tomatoes are heavenly with this and add such an amazing flavour.  Guys, this frittata is insane !!!! in a good way, trust me.  And…..it can be eaten hot or cold !!!

In fact, it may be a good idea to make two at once, because if your family are anything like mine, one will be gone in a blink of an eye… In fact, let’s get real here, mine came out of the oven, piping hot and everyone wanted… It didn’t last long and I was requested to make another.  Either it was really good, or my family was starving.  Either or, another was made, but this time the hungry mouths were put on hold so photograph’s could be taken.

Sundried Tomato and Green Vegetable Frittata

Preparation time:  25 minutes

Cooking time:  20 minutes

Total time:  45 minutes


1 cup (250 milliliters) packed grated zucchini/courgette/marrow

6 free-range, jumbo-sized eggs

1/4 cup buttermilk

a little oil/butter or ghee for saute’ing

1 cup (250 milliliters) packed diced onion

1 large fat garlic clove finely chopped (just over 2 teaspoons)

1 cup (250 milliliters) packed chopped baby spinach

2 Tablespoons chopped sundried tomatoes

1 cup (250 milliliters) grated cheese (I used 1/2 cup matured and 1/2 cup white cheddar

Salt and pepper to taste


Preheat oven to 180 degrees Celsius /350 degrees Fahrenheit.

Grate the zucchini using the largest hole from the box grater.

Put grated zucchini on a dish towel, and add salt.  (This will help bring out the excess water from the zucchini) Bring all the sides of the dish towel together and let it sit whilst preparing the rest of the ingredients.

Place the eggs and buttermilk into a medium-sized bowl and whisk well together. (I used an electric beater for this)

Heat up a medium-sized skillet or pan (approximately 9 inches / 23 centimeters) on the stove with the butter and saute’ the onion and garlic together.

Squeeze out all the excess water from the zucchini. Add the zucchini to the onion and garlic.  Stir around.

Add the sundried tomatoes.

Taste, and season with salt and pepper.

Add the whisked eggs and buttermilk and stir with a wooden spoon.

Add the grated cheese, stir again until all the ingredients are nicely combined.

Place the skillet or pan into the oven and bake for approximately 20 minutes or until eggs have set and the frittata is a nice light shade of golden.

Enjoy 🙂


Please make sure the skillet or pan is able to go into a heated oven.

If the arm/handle of the skillet or pan retains heat, please wrap the arm/handle with aluminium foil.

Alternatively, you can always pour the contents of your pan/skillet into an oven proof dish once all the stove top cooking is done and then place into the oven.





Potato and Zucchini Rosti

So, I am desperately trying to get more creative in the breakfast side of things, for me breakfast = egg, maybe toast or oats and of course some form of fruit.  I remembered these little morsels of fried up joy and wondered if I could just put an egg on it and call it breakfast…. nah, probably not, but then again ….. probably ??? Oh well, end result,  I caved, I was not feeling adventurous and did not do the egg. But maybe next time.  You know, as much as I love these I still do not like the frying part.  I do not know what it is with me and oil, I am just not a fan.

Anyway, these are really simple to do for any time of the day, and for whatever meal you want them for. A bit of grating and chopping is involved, and you are good to go, throw it all together, make balls, squeeze and fry.  I mean, what could be easier.  Personally, I can eat them as is, but if I want to get a bit fancier, I crumble up some feta on the top and they are even great with feta and some roasted peppers….I know, I know, all these possibilities and then imagine an egg on the top 🙂 if your heart desires.

Potato and Zucchini Rosti

Preparation time:  15 minutes

Cooking time:  20 minutes

Total time:  35 minutes

Makes 4


1 cup grated potato

1 cup grated zucchini/courgettes/large marrow

Freshly cracked salt and pepper

1 Tablespoon finely chopped garlic

4 Tablespoons (60 milliliters) finely chopped onion

Sprinkling of dried chilli flakes

Oil for frying

To serve:  feta cheese and roasted peppers


Grate the potato and place in a dish towel and squeeze out any excess water. Place in a medium-sized bowl.

Grate the zucchini and place in the same dish towel and squeeze out any excess water.  Place in the same bowl as the potato.

Season well with salt and pepper.

Place the prepared garlic and onion to the bowl with the potato and zucchini.

Add the chilli flakes. Stir well to combine.

In a medium sized skillet or frying pan, heat up some oil to cover the bottom of the pan.

With a tablespoon, scoop out a heaped tablespoon of the mixture.  Take this tablespoon of mixture in your hands and over a bowl, squeeze.  You will find there is even more water content which needs to be released, and this is from the salt, so this is okay.  Once the water has been released, place the ball of potato and zucchini into the hot skillet and fry.  Flatten the ball slightly and fry evenly on both sides until golden brown.

Eat whilst hot.

Enjoy 🙂

NB*  If you are going to serve these with the roasted peppers, make sure the peppers are roasting in the oven, whilst you are frying.  That way, everything will be hot.

Refreshing Cucumber Chia Drink with a ‘kick’

It is so … Greeeeeen…… A-gain !!! Can you handle it?  I am wondering if I can handle it. Well, at least I did put a bit of yellow with it, even if it is the flower to make it a little bit more pretty…apologies to all out there that are not into green. Talking of green, have you read about purple being the new green?  I am talking about food…you know that green veggies are always classed as healthy….well now it apparently is purple.  Well, I have yet to see purple veggies here on this side of the world, so I guess, I will still be eating green!

This is really such a great little creation, thanks to the contents of my fridge. The ‘kick’ is the perfect ‘kick’ and this little creation would not be as great as it is without it.  If you do try this, feel free to bump the quantity up of the ‘kick’…the worst it could do is put hairs on your chest!

Refreshing Cucumber Chia Drink with a ‘kick’

Total time:  6 minutes

Makes just over 1 cup


1 cup chopped cucumber

1 cup tightly packed baby spinach leaves

1/2 – 1 cup mint leaves

2 Tablespoons chia seeds

1 teaspoon lemon juice

3 – 5 Tablespoons water (optional, and depends on consistency you like)

1/2 – 1 teaspoon Tabasco Sauce (‘The Kick’), or more


Put all the ingredients into a blender and blend till smooth.

Have immediately or put in the fridge overnight.

Enjoy 🙂


Berry and Chia Smoothie


I could not resist this !!! What is better than a quick throw together morning smoothie.  I feel like I have just discovered my blender again, and can’t resist playing with it !!! I literally have been making smoothies and juices all week….I know….quite sad hey, but I like playing in my kitchen, and I like just sprucing the breakfast ideas up, otherwise it gets a tad boring. Not only that, I scrapped together the last of the strawberries here, so I had to take full advantage.

I was really on the fence about the banana thing…I am weird, I have this thing about bananas.  I like them, and then sometimes I don’t.  I love them in a fruit salad, banana bread and even in muffins, but then sometimes the thought of putting a banana into say a smoothie…….it doesn’t gross me out, it is just like…do I have to? should I?  Then, I do, and I love the smoothie….  Yes, just bare with me, I have my moments.


Berry and Chia Smoothie

Preparation time:  5 minutes

Total time:  8 minutes

Makes 2 cups


100 grams fresh strawberries, chopped

100 grams fresh blueberries

100 grams milk of your choice

1 Tablespoon Chia Seeds

1 banana (fresh or frozen)


Bomb all of the above ingredients into a blender and blend for about 2-3 minutes until nice and smooth. Pour or scoop into a glass.

Enjoy 🙂

Crustless Swiss Chard and Zucchini (Courgette/Marrow) Quiche

Now this is the easiest Quiche ever !!! You could probably throw it all together with your eyes closed, I am not kidding !

Three key ingredients only and then whatever filling your heart desires. 🙂

This time my filling consisted of Swiss chard, cheese (obvs) and zucchini’s.(seems weird me calling them this, as I have known them my whole life as ‘marrows’ but I know this has confused some people, so I am trying, to continue to call them zucchini’s here on my blog). Anyway…the beauty with this recipe is, literally anything goes.  I generally like to bump it up and put enough filling together so it is quite thick and I can barely mix it up with a spoon, that way I know the filling with be thick and not soggy. There really is no hard and fast rules with this one when it comes to quantity, just go with your gut. Oh, and by the way, this quiche does not have to be gluten-free, just use a normal flour if you are not gluten intolerant.

Crustless Swiss Chard and Zucchini (Courgette/Marrow) Quiche

Preparation time:  10 minutes

Cooking time:  20 – 30 minutes

Total time:  30 – 40 minutes


350 millilitres milk of your choice

2 – 3  heaped Tablespoons of gluten-free flour * (oh, and don’t be shy, heap that spoon up!) 

4 free-range extra-large/jumbo eggs


1 large onion, diced

1 – 2 large garlic cloves, chopped finely

3 cups packed chopped and shredded Swiss chard

3 large zucchini (courgette/marrow)* (approx 150 gram each)

2 cups grated matured cheddar cheese

Salt and Pepper to taste


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

In a small pan on medium heat, saute’ the onion and garlic together.  Set aside.

With you potato peeler, peel the zucchini/courgette length-ways, all around.  I leave the middle watery area alone, as that could make the Quiche a bit mushy. Don’t throw these away, they can be chopped and used for another meal..just saying 🙂 

Now this is the easy part.  In a large bowl, bomb all the ingredients in together, (milk, flour, eggs, onion, garlic, Swiss chard, zucchini/courgette, cheese, salt and pepper) Mix well.

Then, place all the mixed ingredients into a greased dish.  (The dish I used is a 6.5 x 11 inch /16.5 x 28 centimeter oven proof dish.)

Place in the oven for about 20 minutes or until golden brown.

Once done, remove from the oven.

Enjoy 🙂

  •  I used Gluten-Free All Purpose Flour.



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


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


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.