Overnight Buckwheat Breakfast with Avo Yoghurt and Granola


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


Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

Preparation time:  2 minutes (excluding the overnight time)

Total time:  10 minutes

Serves 2


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


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 🙂


Butter Chicken In The Slow Cooker



The last 24 hours have been hectic, so today I really wanted something simple for dinner, and something with very little effort involved.  With it being Autumn here, a warming meal just sounded perfect.

I decided on Butter Chicken, my slow cooker recipe, as I had all the ingredients and the thought of the mild Indian flavours filtering through my kitchen seemed like a match made in heaven.


I honestly have no idea where I originally got the Butter Chicken recipe, all I know is that when I bought my slow cooker (best buy ever, by the way), I was on a slow cooker recipe hunt and wrote down whatever recipes I could, whenever I came about them. This particular recipe is not the original and has been adapted slightly.  I seem to change it ever so slightly when I cook it, according to what I actually have at hand especially with regards to the chicken.  I have noticed though, that no matter whether I use chicken breasts, thighs or drumsticks, bone in or bone out, it still is Butter Chicken in the Slow Cooker. So, it really is the spices that make it Butter Chicken.

I chose to leave the bone in the thighs just for a little extra flavour.  I know this is not normally done with Butter Chicken dishes.

I also find that this recipe has a lot of sauce which is nice for that Naan Bread and the extra Rottis.

I am not sure what is preferred with the Indian Culture with regards to the serving of Butter Chicken, whether it be with Naan Bread, Rottis or rice.  All I know,  is no matter what, it is delicious.

For the more health conscious, this recipe can also be done by using coconut oil instead of the butter, and using a fat-free coconut milk instead of the full cream…..It is equally as good.


Butter Chicken in the Slow Cooker

Preparation time:  15 minutes

Cooking time:  4 hours

Total  time:  4 hours 15 mins


5 medium sized garlic cloves

1 large onion

10 chicken thighs – bone in and skin on

3/4 tablespoons of butter or vegetable oil or combination of both

3 teaspoons of curry powder (masala)

3 teaspoons of tandoori chicken masala

1 1/2 teaspoons of garam masala

1 1/2 tablespoons of curry paste

25 cardamom pods

300 grams tomato paste

1 tin (14 ounces) of full cream coconut milk

1 cup of plain yoghurt

Salt and Pepper to taste (optional)


Roughly chop up onion and set aside.

Peel and chop up the garlic into small pieces and set aside.

In a large saucepan, heat up the butter and oil and add the chicken thighs, onion and garlic.

Cook for about 10 minutes on medium heat, stirring frequently to avoid burning.

Place the chicken, onion and garlic into the slow cooker.

Add the curry powder, garam masala, tandoori chicken masala, curry paste and tomato paste to the slow cooker and stir to combine.

Then add the cardamom pods, coconut milk and the yoghurt.  Stir again.

Cook on high for 4 hours (or until chicken is tender)

By this time the sauce will have reduced a bit and will be of a thicker consistency.

Taste and if you feel salt and pepper is needed, add.

Serve with rice, rotti or naan bread.

Enjoy 🙂

NB*  Cooking time on high could be anything from 4-6 hours depending on size of chicken pieces you use.  Also, it will depend on when you turn the slow cooker on to the preferred level.  I turned mine on whilst preparing the ingredients so it had heated up by the time I placed the ingredients in.

If you are wanting it to cook for the day, turn the slow cooker on to Low, and then it will cook anything from 6 hours to 8 hours.