No cook, no fuss – perfect for when life gets super busy as it always does!
Just grab:
- store bought hot smoked salmon
- avocado
- raw coleslaw mix
- baby spinach
and place on a pumpkin chive GF bread roll. Tasty!
No cook, no fuss – perfect for when life gets super busy as it always does!
Just grab:
and place on a pumpkin chive GF bread roll. Tasty!
Warms the soul as well as the belly!
Ingredients (serves 2-3)
Method
After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!
You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!
As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).
I made two different flavours of these by changing the spice, otherwise the base recipe is the same!
Ingredients (makes 12)
Method
Hooray! The weather is FINALLY cool enough for the first protein porridge of the season!
Ingredients (serves 1-2)
Method
A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….
Ingredients (makes 8)
Method
I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!
Ingredients
Method
For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash!
Another easy meal-prep option that’s vegan and gluten friendly, packed full of nutrition with a hint of spice!
Ingredients (serves 4)
Method
Banana bites, doo-doo doo-doo-doo. (It’s a Muppet joke, sorry).
These tasty morsels are deliciously moreish, full of fibre and make for a satisfying snack that’s easy to hide in my scrub pocket!
Ingredients (makes 12)
Method
If you like them a little sweeter, try adding 2 tbsp maple syrup into the mix, or experiment by adding some chopped dates or raw dark chocolate – yum!
It’s only cold here for about 3 months of the year, which means there are 12 weeks of prime-pumpkin-porridge-tasting time to be enjoyed!
Ingredients (serves 2)
Method
Tip: The most time-consuming part is roasting the pumpkin. So, roast a large pumpkin early in the week so that there’s plenty on hand to make porridge whenever you fancy!
As someone who works long and busy hours, sometimes without a meal break, I am an advocate for having a healthy start to the day regardless of what shift I’m working. If that means eating oats and yogurt before work at 9 pm then so be it!
I am a huge fan of the breakfast bowl (and breakfast in a jar for that matter), because why have just boring old processed breakfast cereal when you can have something much more filling, with more texture, more protein and more flavour, without all the hidden nasties?
I like to keep my yogurt plain because I enjoy the tartness of it, and I tend to use Chobani 0.5% fat plain natural yogurt because of the protein content. However, if you’re looking for something sweeter, just add a drizzle of honey or sweetener of your choice to the yogurt in each of these recipes, or use a brand that you enjoy. If you’re dairy intolerant or vegan I highly recommend the Luz Almond range which taste much nicer than the soy alternatives I’ve tried!
To thicken the yogurt to make a pudding-like consistency, I add pea protein powder (which also helps to keep me full for longer).
A few of my recent favourites;
Yellow Overnight Not-Oats
Mix 1/4 Lupin flakes, 2/3 cup plain natural yogurt, 1/8 cup shredded coconut and 1/2 tsp vanilla essence and leave soak overnight. Top with whatever you like, but I chose flaked almonds, nutritional yeast (from The Source Bulk Foods) and freeze dried mango pieces.
The Pink and Green Scene
2/3 cup of plain natural yogurt swirled with 2 tsp Matcha Maiden matcha and 2 tsp Just Blends freeze dried dragon fruit powder, topped with flaked almonds, buckwheat and the Coles ‘Power and Go’ seed mix (which includes linseeds, chia etc).
Choc Beetroot
2/3 cup plain natural yogurt mixed with 2 tsp raw cacao and 2 tsp Healthy Life beetroot powder, topped with almonds, walnuts, cranberries, buckwheat and strawberries.
Matcha Apple Ginger
2/3 cup plain natural yogurt mixed with 2 tsp Matcha Maiden Matcha, topped with green apple, flaked almonds, Bask & Co granola and pieces of Ginger Party ginger.
Choc Greens
2/3 cup plain natural yogurt mixed with 1 scoop Isowhey vanilla pea protein, a pinch of stevia, 1 tsp greens powder and 1 tsp matcha, topped with tigernuts , cacao oats+chia mix from The Chia Co, cacao nibs and a squeeze of Sweet Freedom Choc Shot (a fruit based clean cacao sauce).
Peanut Butter Jelly Time
Blend 4 large strawberries with 1/3 cup coconut water, then mix with 1/4 cup white chia seeds and leave set overnight to make a strawberry ‘jam’.
Mix 2/3 cup plain natural yogurt with 1 scoop vanilla pea protein, 1 tbsp powdered peanut butter and 1 tsp maca powder, then swirl with the strawberry mix and top with smooth peanut butter.