Black & blueberry smoothie

Black & blueberry smoothie

Black & blueberry smoothie

Can’t actually remember how I made this and if I made this with almond milk or orange juice… oops!

Ingredients (serves 1)

  • 100-ish grams of blueberries
  • 100-ish grams of blackberries
  • 100-150ish ml almond milk (or orange juice)

How to cook 

  1. Add all ingredients into a mixer and MIX MIX MIX.
  2. Add in extra milk if needed.
  3. DONE!

Additional notes

  • Add in a banana for some extra softness (especially if you are using orange juice)

 

Colourful chicken wrap

Colourful chicken wrap

Colourful chicken wrap

Great on a warm day to take out for lunch😀 Love these great brown square wraps from Warburton as they really don’t become soggy but my uber annoying Tesco only randomly sells them :( 

Ingredients (serves 1)

  • Red pepper pesto houmous
  • 1/4 red pepper
  • 1/4 yellow pepper
  • 1/4 cucumber
  • (spiced) chicken
  • (optional) lettuce leaves
  • Pepper/salt to taste

How to cook 

  1. If you only have raw chicken: cook your chicken and add some nice spices.
  2. Spread out the houmous in the middle of the wrap (vertically down if you have the wrap horizontally – yes, they are not ACTUALLY super square ;))
  3. Put the chicken, strips of pepper and cucumber (and salad) on top. Build it up in layers.
  4. Close/roll up your wrap.
  5. Enjoy or pack up in aluminium foil to enjoy later!

Additional notes

 

Healthy Banana Icecream

Healthy banana icecream

Healthy banana icecream

Healthy breakfast, dessert, snack – whatever😀

Ingredients (serves 1-2)

  • 2 frozen very ripe banana’s cut up into pieces
  • (optional) handful of blueberries
  • (optional) chopped nuts
  • (optional) chia seeds

How to cook 

  1. Cut up some very ripe bananas and put them in the freezer overnight or for at least 8 hours
  2. Once the bananas are frozen, put them into your food processor. Only add water if really needed. Add chia seeds if you want to as it apparently helps for a fuller consistency. It takes a while and sometimes you are going to have to move the bananas down towards the blade again.. but then.. BOOM a creamy consistency starts to form!
  3. If you want to add a few blueberries or strawberries: do it now. Only add a few though as it will make it more water-y!
  4. Once creamy: scoop into one or two bowls and dress with fruit and nuts!
  5. Enjoy!

Additional notes

  • Make sure your blueberries are nice. Mine were a bit tart so it ruined it for me a bit😦
  • Apparently you can also make chocolate icecream out of this by adding a date (for sweetening) and cocoa powder. Not suuper convinced but totally want to try it soon. Just need to somehow find a way NOT to eat all my very ripe bananas.

Fruity walnut pear pomegranate salad

Fruity walnut, pear and pomegranate salad

Fruity walnut, pear and pomegranate salad

Nice and fruity salad. I had a super crunchy pear, which is generally how I like it, but I would recommend going for a bit of a riper/softer pear for this recipe! I made it as a take-to-work lunch. Ate it while sitting outside enjoying the lovely sunshine😀

Ingredients (serves 1)

  • 45 grams of mixed green leaf salad
  • 1 pear (ripened to own desire)
  • 2-3ish tablespoons of pomagranate arils
  • 30-40 grams of feta cheese
  • 10 grams of chopped Walnuts

Dressing

  • Honey
  • Dijon mustard
  • Lemon juice

How to prepare

  1. Put the salad on a place.
  2. Slice your pear thinly or chop up in small bite-sized pieces.
  3. Top it with the pomegranate arils, walnuts, and crumbled feta cheese.
  4. Drizzle with dressing (about 2/3 honey, 1/3 honey and a few drops of lemon juice)
  5. Mix or eat like this.
  6. Enjoy!

Additional notes

  • Might also be really nice with goats cheese!

Kale crisps

Kale crisps

Kale crisps

Nice little healthy snack!

Ingredients (serves 1)

  • A bunch of shredded (and preferably washed and fully dried) kale.
  • Olive oil / sunflower oil spray
  • Sea salt to taste (or cinnamon, or sugar, or cayenne, or everything all together! Whatever you wish ;))

How to cook 

  1. Pre-heat your oven to about 175 degrees.
  2. Lightly coat your kale in oil and salt (or topping to taste).
  3. Once the oven is pre-heated put the kale in a roasting dish. I just put it in straight away, some recipes suggest you use baking sheets on the bottom of the dish. (Probably a good idea but I didn’t have any.)
  4. Put the kale in the oven and bake for about 10-15 minutes.
  5. Once your kale is crispy (but not brown! ;)) take it out and let it cool down.
  6. Eat as soon as it has cooled down a bit or let it cool down fully and save in a tupperware (not quite sure how long you can save it for. I did it once with good results and once with soggy results the day after…)

Additional notes

  • Experiment with seasoning!

Aubergine lasagne

 

Aubergine lasagne

Aubergine lasagne

Super yummy and (if you care about it) low carb!

Ingredients (serves 1)

  • 100-125 grams of extra lean minced beef
  • Half a jar of tomato sauce of your choice. I used Lloyd Grossman Basil & Tomato.
  • 1/2 ball of (light) mozzarella (60ish grams)
  • 1/2 medium sized aubergine
  • 1/2 pepper (if you have different colours – use them!)
  • 1/3 courgette
  • 2 medium mushrooms
  • 1/2 clove of garlic
  • Black pepper
  • Italian spices
  • Spices for minced meat
  • Olives (optional)
  • Onions (if you like that sort’a thing ;))

How to cook 

  1. Pre-heat your oven to about 200 degrees. If you are going to use your grill for the aubergine sheets, turn that on as well.
  2. Slice your halved aubergine horizontally into about 3 ‘sheets’.  You will probably end up with 3 nice ones and one tiny one from the top. Throw the top away or cut it up small to throw in with your veggies.
  3. Fry, grill or oven bake your aubergines until they become a bit softer. Don’t use oil or only a tiny spray. Aubergines massively suck up liquids and you don’t want them to become super oily! When they are done, put them to the side for a bit until your meat+veg sauce is done.
  4. Fry your minced meat until browned. Add spices as you go along.
  5. In the meantime cut up the rest of your veggies in small to medium chunks.
  6. Add in the garlic and onions to your meat half way through. I didn’t add them in at the beginning as I don’t use oil if I fry minced meat.
  7. When the meat has just browned, add in your veggies and extra spices and mix it up!
  8. When veggies are cooked (don’t make it mushy!) add in your tomato sauce and heat through.
  9. When your meat+veg sauce is done turn down the heat and get an oven dish.
  10. Slice your mozzarella as thinly as possible.
  11. Spray the oven dish with a tiiiny bit of oil and put down your first and biggest aubergine ‘sheet’.
  12. Layer a bit of your sauce on top of this sheet and top it with some mozzarella.
  13. Put the second aubergine sheet on top of this and repeat.
  14. Do this until you have used all your aubergine sheets, sauce and mozzarella. Try and keep in in proportion and make sure you end with enough mozzarella on top!
  15. Put it into the oven for about 10-15 minutes until the mozzarella on top is looking nice and golden brown.
  16. Serve and enjoy!

Additional notes

  • Can also add: spinach, green/black olives etc.
  • In case you don’t have minced meat: just use a whole ball of mozzarella. I have to say; I do very much prefer it with meat but in case of need a nice cheesy alternative is pretty good!

Mum’s ‘Hemelse Modder’

Mum's 'Hemelse modder'

Mum’s ‘Hemelse modder’

Update: My mum finally took some pictures. HEAVEN!

Heavenly mud’ is what this recipe is actually called – directly translated. I know it’s a bit of an odd name but lets be honest, it looks a bit like mud AND it tastes heavenly.

Note: This is NOT a healthy recipe in ANY way. Just FYI😉

Ingredients (serves 5-6)

  • 3 eggs
  • 200 grams of dark chocolate (just normal/plain, not necessarily 70-80%)
  • 40 grams of margarine / unsalted butter
  • 70 ml milk
  • 40 grams of caster sugar
  • Whipped cream for decoration (and extra yumminess)

How to cook

  1. Break the chocolate into smaller pieces (in some cases that just means breaking the bar into the squares it has already made for you.
  2. Put the chocolate into a bowl that is microwave proof (no lid) and let it melt in the microwave for 3 minutes on 750 watts OR melt the chocolate au-bain-marie.
  3. Split the eggs (I know.. pain in the backside!). make sure there is NO yolk in the egg whites, if you do you are going to have to start again. For real!
  4. Mix/whip the egg whites until stiff.
  5. Put the egg yolks, sugar and butter together in a bowl and mix until it has a pale yellow colour.
  6. Add in the melted chocolate and milk to this mixture and stir until smooth.
  7. Take your whipped egg whites and scoop it lightly into your mixture to merge it all together. No hard/over active stirring!
  8. Stick it into your fridge and for best results don’t touch it for about a day (I know – this is the hardest part! But you CAN start cleaning up and devour all the leftovers😉
  9. Serve plain or dress up with whipped cream and/or some fruit, nuts  etc🙂

Additional notes

  • This stuff is very VERY rich, so even though you might think you don’t have a lot on your plate – you do. And yes even though you are stuffed and bursting out of your jeans, it will still leave you craving for more😉
  • You can add some nice fruit (strawberries, raspberries) or a nice coulis but in all fairness; I prefer it in its purest form😉
  • Maybe adding nuts would be a pretty awesome idea!

Yummy!

Pumpkin-oat cookies

Pumpkin-oat cookies

Pumpkin-oat cookies

As with the pumpkin pancake these cookies definitely aren’t as sweet a the two ingredient banana oat cookies. However, that doesn’t mean they aren’t perfectly yummy after adding a drizzle of honey😀

Ingredients (serves 1)

  • 45 grams of oats
  • 110 grams of pumpkin puree
  • 10 grams of walnuts
  • Cinnamon and all spice to taste (You are supposed to use pumpkin spices which contains: cinnamon, ginger, nutmeg and cloves but I don’t have any..).
  • Honey (to drizzle over the cookies when they are done)

How to cook 

  1. Preheat the oven to about 175 degrees.
  2. Mix all ingredients (but the honey) together.
  3. Grab a baking tray and put some aluminium foil on. Spray the aluminium foil with some oil to make sure the cookies don’t stick to it.
  4. To shape the cookies I put the pumpkin-oats mix in an ice scoop and then ‘released’ them onto the tray. This gives them a nice and round appearance. However, I’m sure there are a million different ways of shaping your cookies as well as just shaping them with your hands.
  5. Put them in the oven for about 12-15 minutes (check they don’t get too brown). Exact time may vary according to the oven and on how big you made your cookies!
  6. Take the cookies out of the oven, let them sit for a few minutes and lift them off the tray. Let the cookies cool down for a few more minutes and eat warm or let them cool down fully.
  7. Drizzle them with some honey or maple syrup and enjoy!

Additional notes

  • Adding some raisins might be nice!

Lunch idea: Salad & bread

Salad & Bread

Salad & Bread

Not the best picture but I was just too damn excited to try my home-made spelt soda bread!

The salad:

  • Mixed leaf salad (includes rocket, spinach etc
  • Cucumber
  • Seeds that fell off the bread

The bread:

  • 1 slice of spelt soda bread with: avocado, spinach, sundried tomato, salt & pepper
  • 1 slice of spelt soda bread with: avocado, salt & pepper
  • 1 slice of spelt soda bread with: cheddar cheese and cucumber (would recommend to add some green pesto for extra flavour!)

 

Wholemeal spelt soda bread

Wholemeal spelt soda bread

Wholemeal spelt soda bread

As said in a previous post, breadmaking is something I’ve definitely not yet mastered. I’ve tried to make a spelt bread a couple of weeks ago, following the recipe on the pack(!) and even managed to mess that up (it didn’t actually rise properly..). No idea what went wrong either.

So.. I’m extremely happy to announce that this time I actually succeeded! A lovely spelt soda bread emerged from my oven. Love it! Super quick to make and no rising problems as there is no yeast involved!. 

I owe eternal gratitude to Natalie Ward who posted this recipe up on her blog.

Ingredients (serves 1)

  • 250 grams of spelt flour
  • 25 grams of flax meal or chia meal OR 25 grams of spelt flour (as I did)
  • 1/2 tsp salt
  • 1 tsp bicarbonate soda
  • 220 ml of almond milk (recipe suggests oat milk or almond, soy or rice milk as a substitute)
  • 1/2 tbsp honey
  • 2 tbsp oil (it said extra virgin but I used rapeseed/vegetable oil)
  • 1/2 tbsp lemon juice
  • 2 tbsp mixed seeds

How to cook 

  1. Preheat the oven to about 180 degrees.
  2. Mix the flour salt and soda.
  3. In another bowl, whisk the honey, olive oil, lemon juice and milk together until well combined.
  4. Combine the wet ingredients with the dry ingredients and whisk together or use your hands.
  5. No need to kneed the bread. Just make sure all the ingredients are mixed up and well combined and you are done!
  6. Either put the dough on a baking tray lined with a baking sheet/parchment or put it in an oiled bread tin. (I sprayed oil in my bread tin and dusted it with some flour just in case.. it seemed to have worked as getting my bread out of the tin was super easy!
  7. Cut a small cross in top of the bread with a sharp knife (not quite sure why you have to do this.. but oh well.)
  8. Brush the bread with some extra milk and sprinkle your mixed seeds on top.
  9. Bake the bread for about 25 minutes on 180 degrees.
  10. After 25 minutes turn the heat down to 160 degrees and let it bake for another 10-15 minutes.
  11. Cool for at least 10 minutes.
  12. Once cooled down enough: slice the bread and top it with your preferred lunch toppings😉
  13. Enjoy!

Additional notes

  • This bread has got a very light sweet taste to it and might become sweeter if you use sweetened almond milk or rice milk. So it’s up to you🙂
  • If you want to make a full loaf; go to Natalies blog and click on the blog she referred to. That one has the original recipe and appropriate baking times for a full loaf.