I have been going mad for greens – especially on hot summer nights. Super healthy and super yummy what is there not to like when you mix those yummy greens with nuts and seeds.
Ingredients for the Salad
2 large cloves of garlic chopped
2 flowers of broccoli chopped
1 bunch of broccolini chopped
1 large handful of spinach leaves chopped
10 baby tomatoes quartered
1 small handful of mint leaves chopped
1 small handful of chives chopped
A generous handful of sesame seeds
A generous handful of almonds
A generous handful of flaked almonds
Ingredients for the Sauce
1/2 cup of tahini
A good splosh of soy sauce
A good splosh of lemon juice
1 heaped teaspoon of sugar
Water to thin to desired consistency
Gently fry the chopped garlic cloves, the stalky ends of the broccoli and broccolini that are good to eat until the broccoli is nearly cooked then add all the seeds and nuts and continue to stir fry until these are brown then set aside
Stir fry the broccoli and broccolini until cooked but not soggy.
Combine all ingredients, the chopped tomatoes, spinach, mint leaves, chives, nuts and broccoli mix.
Serve with the sauce on the side.
I am a bit of a fussy muffin eater – they have to be moist and full of fruit and flavour. I have tried so many ways to make them but family feels I have hit the jackpot with these ones.
These are our favourite muffins – super yummy – super moist and they never last longer than the day they are cooked.
We love them for breakfast but they are also great for afternoon tea. I hope you love them as much as we do.
1 and a half cups of S.R. Flour
1/3 cup of oat bran (if you can’t get oat bran ground oats will do)
3/4 cup of dark brown sugar
200ml container of any yogurt (3/4 cup). I use a nice Jalna berry one
1/3 cup of cocoanut oil
1 cup of fresh or frozen berries
1 large banana, split down the middle and cut into thick slices
For Cinnamon sugar mix 1/4 cup of cinnamon with 1/4 cup of dark brown sugar – you will use this to sprinkle on your hot muffins
gently combine all ingredients
ladle the mix into muffin tins lined with baking paper. I make six large muffins but you could do 12 small ones
Bake the 6 large for about 20 minutes at 180 C or 350 F. If you make 12 small ones probably about 12 minutes will do it. You can tell they are ready when they are springy on top.
Remove from oven when cooked and sprinkle with cinnamon sugar
Perfect for school lunches
Remember school – for me it was just like the movie “Mean Girls” where the bullies always seem to get everything they want and the good girls (that was me – super goody goody) get trampled on. All my kids are the good kids and I always tell them that it turns around when you’re adults but I don’t know that’s really true or we wouldn’t need all those workplace bullying laws.
Anyway school can be tough. And what do us mothers do when we can’t solve our kids problems for them – we feed them up instead so that at least they will stay strong. So I made these for my daughters lunch box, a nice cheer up treat that is also super healthy for any work or school lunchbox – AND – They are super easy to make, I think all up it took me 10 minutes to throw these together.
These Bliss Balls are fruit free because like many people my kids really hate dried fruits.
1 cup of ground almond meal or other ground nuts (almond is technically not a nut but a kernel)
2 tablespoons of coconut flour
1 teaspoon of treacle or golden syrup or honey (make sure its a very generous teaspoonful)
1/2 teaspoon of cinnamon powder
3 tablespoons of coconut flakes or shreds
3 tablespoons of chia seeds
125 ml of tahini or peanut butter (tahini is a good option because peanut butter is not allowed at some schools due to allergies)
3 tablespoons of coconut oil
1 generous tablespoon of cocoa powder
toasted shredded coconut to roll. (to toast the coconut I pop it into a fry pan and gently heat stirring occasionally till it starts to brown. You have to watch it though because once it browns it will do it quickly and will continue to brown after you remove it from the heat)
Making the Bliss Balls
Throw everything together in a food processor and blitz till it holds together.
With wet hands roll mixture into balls and roll to cover in the toasted coconut and refrigerate.
And your done 🙂
I was going to post some delicious gluten free biscuit (cookies for non aussies) recipes but instead I have decided to go healthy. This recipe for Quinoa Frittatas is one I make for my daughters for their school lunches. They are full of yummy veggies, cheese and what is life without cheese? and of course Quinoa an excellent source of protein, fibre, carbs etc.
This is a super healthy but super yummy recipe.
This recipe will make 12 Quinoa Frittatas in a large muffin pan
Cook 1 cup of quinoa in a saucepan with 2 1/2 cups of water and one vegetable gluten free stock cube. I use Massels stock cubes which also have no nasties like msg.
1/2 cup of gluten free self raising flour. I use white wings but any brand or type is fine.
salt – just a pinch
Herbs, just a handful chopped well, I use what ever is growing well in my pot plants on the back verandah, today is was oregano and thyme.
6 cups of mixed finely diced or grated vegetables. I used mushroom, grated zucchini, capsicum, spanish onion, carrot – what ever you have on hand will work. I have used grated sweet potato which was yum.
2 cups of cheese, I use 1 cup of tasty and 1 cup of shredded parmesan
Combine this and spoon into 12 lined large muffin pans.
Sprinkle a little cheese on top.
Cook at 375 degrees for 20 minutes