Quinoa, Spinach and Sunflower Seed Patties

Yes, I did it again…

Quinoa…… Hmmmmm ….and I cannot apologise 🙂 ….Why?  beee…cause it is an awesome healthy seed !!!! and it needs to be enjoyed in every possible way known to mankind !!!

I have this thing for spinach, I swear….Barely a meal goes by without some form of spinach. Anyway, in this batch I used a combination of Swiss Chard and Baby Spinach. These can seriously be used with any kind of spinach – trust me, I have done it all, and all were scrumptious. When growing up, my mom was also big on spinach for meals, we were told as kids, ….eat spinach and you will be as strong as pop-eye!  I guess, something has always stuck, and that is why spinach is constant with me.  I mean, all that goodness…..

Quinoa and Spinach Patties

Preparation time:  10 minutes

Cooking time:  15 minutes

Total time:  25 minutes

Makes 9

Ingredients:

2 cups cooked quinoa

1 cup toasted sunflower seeds

1 bunch of spring onions, chopped

1/2 white onion, finely chopped

3 teaspoons dried parsley

1/2 cup packed chopped fresh basil

3 garlic cloves chopped finely

3 cups chopped spinach (use any spinach you like or a mixture)

3 free-range eggs

2 Tablespoons of fresh lemon Juice

1/3 cup Gluten-Free Flour or flour of your choice

Salt and Pepper to taste

Instructions:

Bomb everything together in a large bowl, mix thoroughly with a metal tablespoon.

I like to allow my mixture to sit in the refrigerator for about 30 minutes, just to bring all those flavours together, then I make them into patties, using a tablespoon.

You can either bake these in a preheated oven at 180 degrees Celsius /350 degrees Fahrenheit until golden (approximately 10 minutes on either side) or lightly fry these with a little oil in a pan.  Either way is great.

If using a fan oven, be careful not to ‘over’ bake them, as I did once, they ended up being a bit dry, but still edible – thanks to the fan oven, that does an amazing job, cooking equally inside and out 🙂 (did you notice the slight sarcasm there?)

Serve with a fresh salad or roasted vegetables (which is my favourite).

Enjoy 🙂

 

 

 

 

Healthier Blueberry and Seed Muffins

Today is muffin day! and you have my full permission to eat as many as you want.  I am only saying that, as I am guilty of devouring one hot muffin just as they came out of the oven.  I know….I have no control.  I don’t know what it is about muffins, but for me they need to be HOT !!! and the best ones are straight from the oven. I just cannot resist them !!! I don’t even sit down to eat it, it is a matter of …tray out of oven, and my paw clutching one hot muffin from the tray….and need I say much more…..

So, anyway, I decided to post something a little different from my usual …. actually I was kind of feeling a little guilty, as I have not really baked in a while, and I was getting the impression that the hubby was starting to feel a bit deprived.  (Yes, let’s blame it on the hubby :-)) Anyway, so I opted for these ‘healthier’ muffins. Note, the operative word ‘healthier’, so in my mind they are ‘healthier’ but still not 100% healthy. There still are a few things which raise my eyebrows…but hey…it is all about balance. 🙂

Healthier Blueberry and Seed Muffins

Preparation time:  10 minutes

Cooking time:  20 minutes

Total time:  30 minutes

Makes 12

Ingredients:

2 jumbo-sized free-range eggs

45 grams apple sauce

45 grams vegetable oil/or butter, melted/or coconut oil, melted

1/2 cup lactose-free plain yoghurt

1 medium-sized banana

 

225 grams gluten-free plain all-purpose flour

3 teaspoons gluten-free baking powder

50 grams sugar

20 grams gluten-free oats

125 grams seeds (I did a mixture of 50 grams sunflower, 50 grams pumpkin, 25 grams combined sesame and poppy seeds)

125 grams blueberries (fresh or frozen)*

Instructions:

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

Lightly whisk eggs with a fork.

If using butter, melt it.  Whilst butter is melting, mash-up the banana.

In a large bowl, add the beaten eggs, applesauce, butter, yoghurt and banana. Mix well with a metal tablespoon.

In another bowl, combine all the dry ingredients together.

Add the wet ingredients to the dry ingredients and fold in nicely.

Lastly, fold in the blueberries until just combined.

Spoon dollops of mixture into the muffin tin.

Cook for approximately 20 minutes or until golden brown.

Enjoy 🙂

NB*  If you are using frozen blueberries, allow the blueberries to defrost naturally overnight.

If you are not Gluten intolerant, I am sure these muffins will be equally as nice using another healthier flour option.

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

Easy Vegetable Lasagna

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OMG !!!  I haven’t made this lasagna in awhile, and I really love it.  I was racking my brain for dinner ideas and then this old favourite came to mind, and that was it, mind set…this was happening !

Okay, I know the pics do not give this meal justice, stone me, sue me, do what you will, but just try this combination of vegetables made into a lasagna….almost to die for.

Even though this is super easy, you can even cheat with this to make it even easier if you want…the roasted butternut, roast extra the night before, the corn, cook or grill up extra the night before with your evening meal, or even with the creamy spinach. Hey, if you want to cut corners, go for it, no judgement here.

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Easy Vegetable Lasagna

Preparation time:  15 minutes

Cooking time:  40 minutes (roasting butternut) + 30 minutes (to cook the completed lasagna)

Total time:  1 hour 25 minutes

Serves 4 – 6

Ingredients:

9 – 12 lasagna sheets (I used Gluten-Free, but you can use which ever lasagna sheets you prefer)

1 medium-sized butternut (approximately 500 grams)

sprinkling of either fresh or dried thyme

1 – 2 sweet corn cobs

1 fresh bunch spinach (approximately 150 – 200 grams cut, and uncooked)

For the topping:

1 cup of grated cheddar or matured cheddar cheese for the top

and / or feta cheese

Cream Cheese Sauce:

100 grams salted butter

100 grams all-purpose flour (I used Gluten Free flour)

3 1/2 cups full cream milk, plus extra if thickens too much. (I used a lactose free milk)

salt and pepper to taste

a good sprinkling or two of nutmeg

230 grams tub of plain, smooth cream cheese

Instructions:

Peel and dice up the butternut, place in an oven proof dish with a little olive oil, salt and pepper. Sprinkle over some thyme.

Place in a preheated oven at 180 degrees Celsius/350 degrees Fahrenheit  and allow to cook until done.

In the meanwhile, remove the main vein from the spinach.  Chop and slice the fresh spinach. Wash and drain.

Cook spinach your preferred way, either by steaming, or a quick microwave. Do not over cook, to a wilted stage.  Once done, remove and drain once again. (I usually place mine in a tea towel and pat dry to make sure all the water content is out as best as possible.)

Cook the corn, your preferred way. (I like mine to be cooked but still crunchy.)

Remember the lasagna is still going to get a cooking burst in the oven, so you don’t want to over cook your vegetables before they have even reached the oven.

Then, prepare the white sauce.  Add the butter to a medium sized pot and allow the butter to melt.  Then take the pot off the plate and add the flour, stir with a wooden spoon or spatula and mix well until the flour and butter collect together in a smooth ball stage.

Place the pot back onto the heat, and add one cup of milk, stir continuously until the sauce becomes smooth, it will be a little thick but that is fine.  Add another cup and continue to stir until a thick-ish consistency and then finally add the third cup and stir continuously once again.  At this point add the contents of the tub of cream cheese, stir in well.

Now stir in the cooked spinach.

Season to taste with salt, pepper and nutmeg.

At this point, if you are wanting a more refined spinach content, like I did, I suggest you use a stick blender, and blend till you are happy with the consistency of the spinach.

If the white sauce is going to stand a bit before assembling the layers, you will find that the sauce does thicken up quite a bit, I suggest then adding a bit more milk, just to get a thick-ish but workable consistency.

As always this is the fun part.  With an oven proof dish approximately  23 x 23 x 5 centimeters/ 9 x 9 x 2 inches  in size, spoon a couple spoons of the spinach sauce on the bottom of the dish, top with a layer of lasagna sheets, top with a couple spoons of the spinach sauce, then roasted butternut pieces and a handful or two of the sweet corn, top with a little spinach sauce and repeat this method ending in a spinach sauce layer (I also  managed to do three layers of lasagna in my dish)

Top with the grated cheese on the top and feta if using.

Place in a preheated oven for 20 – 30 minutes, until the grated cheese is bubbly, and the lasagna nicely cooked through.

Enjoy 🙂

NB*  I also have used baby spinach for this, and in that case I do not cook it, instead I just chop and add it to the white sauce.

Polenta Pizza with Caramelized Onions, Cherry Tomatoes and Feta

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Healthy carbs guys!  Healthy carbs, and it is all in a pizza !!!

This pizza just had to happen. Load it up with whatever your heart desires and you are sorted. Pizzas are one of those things you can go all out with and do loads of crazy, delicious toppings and stuff but I was in the mood for simple, so simple it was :-). For awhile now, I have had this thing for caramelized onions, so I just had to top mine up with them. Then, some cherry tomatoes, I love the baby ones and once the pizza is in the oven, I watch through the glass window of the oven (Yes, I am weird, it is like I am stalking the pizza !  I am a Pizza Stalker !) and eventually those baby tomatoes pop and get all wrinkly.  There is a method in my madness,  with the oven on, I keep warm and I get to make sure nothing burns (because I have a thing with my oven…long story, don’t ask).  Then of course the basil leaves, I mean of course…tomatoes and basil, need I say more, and then of course you have guessed…. feta cheese.  I mean, there has to be cheese on a pizza right? well not really I suppose,  I have had loads of pizzas without cheese, but on this pizza, cheese was just an added bonus.

Okay, so this is not your usual pizza base, but it is a nice light option, if you want to try something a bit different, and it is even gluten free.  What is that saying…don’t knock it, till you’ve tried it ! 🙂

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Polenta Pizza With Caramelized Onions, Cherry Tomatoes and Feta

Preparation time:  3 minutes

Cooking time:  35 minutes

Total time:  38 minutes

Serves 2 or 3

Ingredients:

1 cup uncooked polenta

dash of salt

2 cups water

Topping:

4 medium-sized onions, sliced thinly

125 grams cherry tomatoes (or more if you like)

200 grams feta cheese (or more if you like)

fresh basil leaves

fresh rocket leaves

To caramelize the onions:

a little olive oil

1 – 2 teaspoons brown sugar

1 -2 tablespoons balsamic vinegar

a little water (if needed)

Instructions:

Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

In a large pan, with a little olive oil, saute the onions.  Add a teaspoon or two of brown sugar and allow to cook. Stir continuously to prevent burning.  If you feel the onions are sticking a bit, add a little water. I personally like my onions to be nicely browned, and just before the cooking process is done, I add the balsamic vinegar, stir it in, and then take the pan off the oven and set aside.

To cook the Polenta:  Add polenta to the boiled water and reduce the heat down to simmer.  Using a whisk, whisk for about 5 minutes continuously until the polenta starts to thicken.  The polenta will start to pull away from the sides of the pot.

Once the polenta is cooked, spread it into an oven proof dish approximately 18 x 28 centimetres/7 x 11 inches in size.  Flatten as best as possible and place in the oven for 15 minutes. Remove from the oven and place toppings on. Return to the oven for a further 15 minutes or until the topping has cooked.

Add fresh basil and rocket leaves.  Serve either on its own or with a salad.

Enjoy 🙂

 

Raw Vegetable and Quinoa Salad

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Salad anyone?  Well, today it is good ol’ Quinoa ! Man, I love this stuff. Okay, I don’t mean ‘stuff’ in a bad way, I just love quinoa.  The other day I brought out a fair-sized bowl (actually quite large), and loaded it up with a few cups of cooked quinoa, and then topped it up with mountains of raw vegetables and fresh herbs.  I then dug a tablespoon into this mountain of delicious vegetables and sunk the spoon down into the quinoa.  I then tossed and mixed this amazingly delicious concoction all together, and I am not going to lie, I was VERY tempted to take that spoon and dump a huge mouthful of all that deliciousness into my mouth….but I held myself back, took a deep breath, collected my thoughts, counted backwards from ten…. and dished some up on a plate for myself.

When the hubby came home, he opened the fridge and saw this massive bowl of quinoa salad, and by the look on his face I think he thought it would be his food for the week…but fear not, I am not that cruel…although the thought did enter my brain….The salad did not last 24 hours, thanks to my continual snacking on it every time I opened the fridge door !  And man…it was so good, it was like I just could not get enough.  🙂 Haha Quinoa obsession !!!

For me, this salad is just the best.  It is totally versatile.  Use whatever veggies float your boat, and if you decide to have corn, do yourself a favour, don’t cook it, have it raw, enjoy that crunch…..it is Cra-zy good !!!

The recipe below is enough for 2 people, but feel free to double up or quadruple the recipe as I did.

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Raw Vegetable and Quinoa Salad

Preparation time:  20 minutes

Cooking time:  15 minutes

Total time:  35 minutes

Makes for 2 people

Ingredients:

1 cup quinoa, cooked

1 cup black-eyed peas, cooked and roasted with salt, pepper and origanum

1 corn on the cob, kernels cut off

20/30 cherry tomatoes, halved

1/4 – 1/2 cup thinly shredded purple baby chinese cabbage

3 sliced spring onions, green parts as well

1/2 large red pepper, sliced or diced

1/2 large yellow pepper, sliced or diced

2/3 jalapeno’s, sliced finely

60 grams sugar snap peas, uncooked and chopped finely

a handful of herbs, I used mint and basil leaves and chopped chives.

Instructions:

Quinoa – cook as per packet instructions.

Black Eyed Peas – cook as per packet instructions, then place on a baking tray, with a little olive oil, salt and pepper, and dried origanum.  Allow to roast in a preheated oven at 180 degrees Celsius for about 15/20 minutes or until crispy.

Once all the veggies are sliced and prepared.  Place in a dish and serve.

Enjoy 🙂

NB*  This can be a salad to have on the side or as a main meal.

 

 

 

 

Baby Marrow (Zucchini, Courgette) Patties

 

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Baby Marrow, Zucchini or Courgette, whatever you call them, just know that these are the bomb ! Personally, I find them super versatile, whether cooked or raw, they are delicious but not only that, they are nutritious.  I found some yellow ones alongside the green ones in the shop the other day…you have no idea how excited I was….

Anyway, back to the important stuff……

I definitely seem to be on a Baby Marrow (Zucchini, Courgette) kick right now. It is although I am obsessed with them.  Is that bad?  I cannot tell you how many times I have made these patties, and I just do not tire from them. Okay, lets not talk about my obsession….Lets talk about how amazingly good these babies are…. And, they can easily be made even healthier by using Gluten – Free flour and Gluten – Free breadcrumbs !!!  Yay !!!

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These are super easy to do.  The most time-consuming part is preparing the Baby Marrows (Zucchini, Courgettes), but really it is not that bad, and so totally worth it. Haha a slight contradiction there…but you know what I mean! 

Also, these little bundles of deliciousness can be either lightly fried, or my preferred way is to bake them.  But, seriously, both ways are delicious ……

These babies… and a basic salad, and I am sorted 🙂 .

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Baby Marrow (Zucchini, Courgette) Patties

Preparation time:  20 minutes (excluding time for salt to do its magic and help extract water)

Cooking time:  approximately 1 hour

Total time:  1 hour 20 minutes

Makes 20

Ingredients:

1 kilogram grated Organic Baby Marrows (Zucchini, Courgettes) medium-sized

1/2 diced large onion

2 – 3 discs feta cheese, crumbled

1 cup grated cheddar cheese

Dried Origanum to taste

Dried Thyme to taste

Salt and Pepper to taste

4 heaped tablespoons flour *

2 cups bread crumbs *

2 free-range jumbo eggs

lemon wedges to serve and a green salad with avocado if possible

Instructions:

Firstly, grate the Baby Marrows (Zucchini, Courgettes), and place in a bowl with a good dose of salt and place in the refrigerator for an hour.  This helps release the water content within the Baby Marrows (Zucchini, Courgettes). Then pour any water off, and place the grated Baby Marrows (Zucchini, Courgettes) in the middle of a dish cloth/towel and basically bring the corners of the drying cloth together and twist, and squeeze.  Do this a few times. Remember the more water left in, the more soggy your patties will be.  This part is a bit time-consuming but it is necessary.

Then, add Baby Marrows (Zucchini, Courgettes) and all the other ingredients into a large bowl.

Stir with a metal tablespoon and combine.

Taste, and add more herbs and seasoning if necessary. (Don’t be afraid to taste, all the best chef’s taste ! )

With your hands and a metal tablespoon, make fair-sized balls and place on a lightly greased baking tray.  Flatten slightly.

To bake:  Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit. Bake approximately 30 minutes either side.

or….fry with a little oil on top of the stove.

Enjoy 🙂

  •  You can use a Gluten – Free flour for these.  It works equally as well
  •  Gluten – Free breadcrumbs work brilliantly as well

 

 

Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy Cherry Tomato Topping

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So, what is not to love?  Remember when the Baby Marrow Pizza Base was all the craze.  I think the whole veggie base thing started with the cauliflower pizza base…low calories and such like, then the baby marrow one came in for the play…yet another success, and then….. it all kind of fizzled out !  Where did the fancy healthy veggie pizza bases go ??? Well, fizzled out or not, for me they are the ultimate best !!!  So, they can be a little work, but really…lets not split hairs over a little bit of an arm workout….and it is healthy !

So, the squeezing out of the water content is crucial, otherwise ….. 😦 soggy pizza … and that is not cool !  Otherwise you are good to go !

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Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy, Cherry Tomato Topping

Preparation time:  25 minutes (excluding draining of water content)

Cooking time:  1 hour

Total time:  1 hour and 25 minutes

Ingredients:

1 kilogram baby marrow (zucchini, courgette), grated

1 jumbo sized free-range egg

1/2  medium onion, finely chopped

1/2 cup grated mozzarella cheese

1/2 cup all-purpose flour or gluten-free flour*

salt and pepper

extra salt for grated baby marrows (zucchini, courgettes) to help release the water content from veggie

origanum and thyme (fresh or dried)

Instructions:

Once the baby marrow (zucchini, courgettes) have been grated (this takes about 10 minutes) sprinkle liberally with some fine salt, add to a colander which fits into a bowl with sufficient space underneath for the water to drip into and place in the refrigerator. This can even be done overnight or let it sit for minimum 45 minutes.  Once time is up, remove the colander from the bowl and tip the grated baby marrow (zucchini, courgettes) into the middle of a dish towel/cloth.  Bring the corners and sides up from the cloth and twist, so that the baby marrow (zucchini, courgettes) form a ball. Twist and squeeze over the kitchen sink.  Continue to do this, squeezing every last drop of water out from the baby marrow (zucchini, baby courgette).

I managed to squeeze out 425 millilitres of water content from mine, so you can see a fair amount of water is trapped within the veggie!

Once done, add the grated baby marrow (zucchini, courgettes) to a large bowl.

Then add the balance of the ingredients, and stir well so all the ingredients are combined well.

Season well to taste.

Add the mixture to a baking tray greased and lined with baking paper (I use Spray ‘n Cook) on the baking paper as well or use a silicone sheet.

Top the baking paper with the base mixture and flatten with your hands until you reach the thickness you want for your base.

Place baking tray into your preheated oven at 210 degrees Celsius (fan oven) for 15 minutes /220 degrees Celsius for 10 minutes. Then, reduce the oven temperature by 10 degrees and cook for a further 15 minutes.  Once the one side is done, (and it must not be soft, but firm) take out the oven, and carefully flip over.  This is delicate.  I use a board to assist the actual turning over and then back onto the baking sheet. Please don’t try to turn with utensils, trust me the base will just break.  Once turned over, cook for about 15 minutes on the other side. Cook until you are happy.  I like a firm and crisp base, so depending on your oven times may differ slightly.

Remove from the oven and put the topping on.

Topping:

Pasta Sauce

a combination of mozzarella and feta cheese

cherry tomatoes

roasted miso seasoned chickpeas*

baby spinach

Place in the oven again till the cherry tomatoes pop and the cheese melts to your liking. Remove, and add loads of fresh basil leaves.

Enjoy 🙂

  • If using Gluten-Free flour, you may need a more flour than mentioned.
  • For Miso Roasted Chickpeas:  Roast in oven at 180 degrees Celsius for 20 minutes (or until crisp) with salt, pepper and miso seasoning

Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

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This…is ‘to die for’…not literally, but you know what I mean.  It is super easy, has loads of health benefits and I just had to share.  It is a matter of throwing the raw buckwheat into a jar of milk and letting it soak overnight…oh, of course with the chai seeds and ground flax seeds, in this case.  It is another versatile breakfast, no hard and fast rules…just healthy and deliciously yummy to eat !!! With literally a few ingredients, you are good to go! ..

So once the raw buckwheat has soaked in milk overnight in the refrigerator, it is a matter of divide into two glasses, top with already made granola, dash of fruit, then some avo yoghurt…yes !  Avo Yoghurt 🙂 don’t freak out…it is A-M-A-Z-I-N-G… All it is, is plain yoghurt with avocado mashed into it.  It smoothes out beautifully and gives the yoghurt a cute pale greenish colour…and it is healthy!!! Top with more fruit and nuts, and drizzle with honey if you want some added sweetness ! Yum

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Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

Preparation time:  2 minutes (excluding the overnight time)

Total time:  10 minutes

Serves 2

Ingredients:

100 gram (100 millilitres) Raw Buckwheat (I used Gluten-Free)

Milk (I used Dairy Free/Lactose Free Rice Milk Powder mixed up)

1 tablespoon of Chia Seeds

1 tablespoon of ground Flax Seeds

2 handfuls of Granola

Fresh Fruits of your choice, chopped

1/2 an avocado pear

3/4 tablespoons of plain yoghurt

Instructions:

In a measuring jug, put the 100 grams (millilitres) of raw buckwheat.

Then pour the milk into the measuring jug with the buckwheat in, and pour until it reaches 1 cup (250 millilitres).

Add the chia and flax seeds.

Cover with cling-wrap and let it sit overnight in the refrigerator.

By morning, the buckwheat would have bulked up nicely and will be a thick consistency. Divide the buckwheat mixture into two glasses.

Mash the avocado and add to the yoghurt.

To each glass, add granola, a bit of fruit and top with the avo yoghurt, more fruit and nuts and then drizzle with honey.

Enjoy 🙂

Quinoa and Veggie Stir Fry

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Look at this meal guys !!! Look at those colours !!! Isn’t it totally amazing ??? This is all-health !!!

Who would have guessed … I mean, seriously …there is no better stir fry.  And, I just had to add the egg, I mean….that egg !!! that just puts the meal, just ‘over the top…amazing’ …. But, it is cool, if you are not into eggs, this stir-fry is just as good and tasty, with or without the egg!

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Another plus for this is , it also can work out really well with those bits and pieces of veggies left over from during the week.  You know, like the half green pepper, and the couple of baby marrows (zucchini) that kind of thing.  Plus, this is a super quick meal to do, whilst the veggies are cooking, so is the quinoa, so it all is a win, win.

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Quinoa and Veggie Stir Fry

Preparation:  10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serves 6 – 8

Ingredients:

1 large onion

1 red pepper

1 green pepper

1 yellow pepper

4 large carrots

135 grams baby corn

125 grams sugar snap peas

150 grams fine green beans

2 large garlic cloves, chopped

salt and pepper to taste

1 cup raw quinoa (Gluten-Free)

free range jumbo sized eggs (optional)

Instructions:

Chop all veggies (I like to try and get them chopped the same way and size, that way, all will cook a bit more evenly)

In a large wok, place a little vegetable oil and heat up.  Add all the veggies in at the same time and stir and mix frequently.  Do not over cook the eggies, they must still be cooked but crisp and not soggy.

Whilst the veggies are cooking prepare the quinoa as per packet instructions.

As soon as the veggies are done, take off the stove and set aside.  By this time the quinoa will be done. Mix the cooked quinoa into the cooked veggies.

If you are wanting to serve with an egg.  Cook egg your preferred way and put on top of the quinoa and veggies, once served on the individual plates.

Enjoy 🙂