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 🙂

 

 

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

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 🙂

Green Goodness Bowl

046 Oh man, now we are talking ! This bowl of goodness is like nothing else….yes, it is jam packed with goodness.

I am so pumped up about this, I think for me, every morning needs to be a ‘Green Goodness Bowl’ or ‘Green Juice’ morning, of course the contents will vary, but that’s fine, so long as it is GREEN !!!

I remember years ago watching an Oprah show, and her guest on the show was Dr Oz?  Who remembers Dr Oz? Anyway, good ol’ Dr Oz (he wasn’t really old) was doing like a morning breakfast thing by doing a green juice.  He maintained, every morning, throw together whatever you have in the fridge that is green, blend it all together and you are sorted.  So, of course, me being me, took that to heart, and yip I had to do it. Green juice it was, and it was yummy.  Sometimes now, I change it up a bit and do delicious healthy green bowls instead, but no matter what it is always good. So, here is a bowl of green yummy delicious goodness….and I have kept it simple.060Green Goodness Bowl

Preparation time:  8 – 10 minutes

Serves 1 – 2

Ingredients:

2 handfuls of lettuce leaves, roughly chopped

1/2 cucumber, roughly chopped

1 handful of baby spinach, roughly chopped

1 handful of fresh parsley

1 green Granny Smith apple, chopped

3 -4 centimetres (1.5 inches) fresh ginger, peeled and chopped

1 Tablespoon fresh lemon juice

1/2 avocado pear

Instructions:

Add all the above ingredients into a food processor and process.

If you don’t have a food processor, a good blender will do the trick as well, just make sure you add the lemon juice, avo, cucumber and apple in first, blend a bit and then add the rest of the ingredients.

Enjoy 🙂

Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

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Hey hey….well you all know my love for grains ……well, this triple grain idea actually happened unexpectedly.  Me being me, and my latest obsession for breakfast (and grains) sort of happened like this.  Leftover cooked quinoa, a bit of millet and some buckwheat, and I kind of wondered what on earth I was going to do with the ‘bits’.  So, I threw them all together, added some instant coffee, tasted it, yum.  And, from there it all evolved.  Thoughts of chocolate, and then coconut entered my brain, and soon more chocolate.  I mean, come on, who doesn’t like a bit of a dark chocolate kick?  Then, the guilt fled in, so I added some chia seeds. Hahahahahaha

So, this breakfast can be prepared overnight, and eaten the next day without any issues.  Warming it up is just the best, as those chocolate chunks just start to melt, OMW !!! and then here and there you get a bit of a chunk of chocolate. Seriously, this is a great way to start the morning or in fact, I could eat this anytime of the day…obvs 🙂

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Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

Total time:  7 minutes

Serves 1-2 people

Ingredients:

2 cups cooked grains (I used a combination of quinoa, millet and buckwheat)

2 cups rice milk (you can use any milk of your choice)

2 Tablespoons chia seeds

2 Tablespoons instant coffee

1 Tablespoon coconut

chopped dark chocolate chunks

For the topping:

extra coconut – optional

extra dark chocolate chunks – optional

Instructions:

In a bowl add all the above ingredients, stir well to combine.  Cover and place in the refrigerator overnight.

When ready to eat, warm up quickly either in the microwave or on top of the stove in a small bowl.

Top with coconut shavings and more chunks of dark chocolate.

Enjoy 🙂

Orange, Papaya, Butternut and Chai Smoothie

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I made a smoothie with butternut !!!!!

This smoothie, is out of this world, and how dynamic is the colour ???  I know, all that orange, just so bright and vibrant. I think this smoothie is screeeaming summer…yes, it’s heading for summertime here…so I selfishly will be enjoying the sunshine whilst a lot of you will be curled up in front of a heater, apologies, in fact double apologies, as that is how bad I am feeling 😦 .

So anyway, of course I made this and loved it.  I actually had to make another, and it has been on the top of my list of fave smoothies, I am not going to lie !!!

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Orange, Papaya, Butternut and Chia Smoothie

Preparation time:  8 minutes

Makes just over 1 cup

Ingredients:

1/2 cup (125 millilitres) roasted, mashed butternut

50 millilitres orange/mango juice

1/2 freshly squeezed orange juice

1 cup (250 millilitres) chopped papaya

1 Tablespoon (3 millilitres) chia seeds

Instructions:

Put all the above ingredients into a blender and blend until smooth and the consistency you like.

Enjoy 🙂

NB*  The above ingredients can be approximate.  There is no hard and fast rule when doing my kind of smoothie, as it is really all about your taste, and the consistency that you like.

 

 

Butternut and Herb Scones

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Hey, hey….lets talk about savoury scones for awhile.  Who is more into savoury than sweet? Personally, I am not fussy. My mom was the queen of scone making, she would throw together a batch in like no time.  Unlike me, who still goes by the written out recipe!  Yip, there is no hope ! She would add this or that, or keep them plain so we could have jam and cream with them (yum). No matter what, they were always delicious :-). Anyway, scones just seemed to be on my radar lately, but I wanted to just change it up a bit so savoury scones it was.  I have been on a bit of a butternut vibe lately (but that is a story for another time, and apart from the fact that I had bought a pocket of butternuts…I just thought butternut scones just had to happen, I mean …come on, we have butternut everything happening these days, so why not butternut scones! Let me tell you, these Butternut and Herb ones are the Thing !  Just saying!!!

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Butternut and Herb Scones

Preparation time:  15 minutes (prep time will be longer if you do not have pre-roasted mashed butternut)

Cooking time:  20 minutes

Total time:  35 minutes

Ingredients:

125 millilitres (1/4 cup) salted butter

500 millilitres (2 cups) cake wheat flour

1 jumbo-sized free range egg

125 millilitres (1/4 cup) buttermilk

125 millilitres (1/4 cup) mashed roasted butternut

125 millilitres (1/4 cup) chopped spring onion

125 millilitres (1/4 cup) chopped fresh rosemary

a little extra milk for the tops of the scones

Instructions:

Firstly, preheat your oven to 180 degrees Celsius (170 degrees Celsius Fan Oven)/350 degrees Fahrenheit.

Dust a baking tray with a little flour, to prevent sticking.

In a large bowl add the flour, baking powder and the chilled butter.  Using your hands, yes, I prefer using my hands with this next step, it is a bit messy but persevere and scrunch the butter into the flour mixture with your fingers, with a lifting up motion. Continue to do this until you literally have a bowl of ‘breadcrumbs’.  Shake the bowl, and you will notice any big clumps sitting on the top, just break those down.

(You may want to wash your hands now quickly) Then add the egg, buttermilk, butternut, spring onion and herbs.  Stir well with a metal spoon.

Empty the scone mixture onto a floured surface.  (This may sound ridiculous, but now is the time to flour your hands) Flatten the scone mixture slightly. Using a knife divide the scone mixture into eight. I usually cut, as if I were cutting a pie.

With a little extra milk, moisten the top of each scone.

Place in the preheated oven and let cook for 20 minutes.

Once done, enjoy with a nice smearing of butter.

Enjoy 🙂