Start the day right: Light, Fluffy Protein Pancakes | GF, DF, low FODMAP

Here’s a delicious, nutritious recipe which involves rich, chocolate-ty pancakes…

I jumped on the protein pancake trend pretty quickly, but I will admit at first I was suspicious. I didn’t understand how pancakes could be super satiating, and I was convinced that pancakes had to be a cheat meal – as they aren’t packed with overly nutritious ingredients.

I was shocked to find that each pancake had as low as 100 calories, and the meal itself kept me full until lunch (even with a morning gym session). I loved all the recipes I found on the internet, but I really wanted to craft a recipe that was light, fluffy, and flavourful, as well as densely nutritious. Note: if you don’t have the same connection I did with these fluffy creations – be sure to check out my slightly naughtier, and just as yummy, regular pancakes here.

Protein for Breakfast?? Why is that important?

Protein is an especially important macronutrient for muscle growth, as well as tissue repair and recovery. You want to make sure you are smashing protein in the morning so that your body can use the day to develop and maintain its lean muscle. Protein also helps to keep you full, so eating a healthy amount of it at breakfast time, stops you from getting ravenously hungry at 3-4pm and binging on unhealthy foods in the pantry (trust me, I’ve done this too many times).

The protein powder in the recipe: The protein powder you choose really makes the pancake – so make sure you choose a protein powder you actually enjoy the taste of. Prana Plant Protein and Vida Glow are two of my to-die-for brands, as I really crave a sweeter protein mix, and I prefer plant-based formulas. I love the chocolate variations of both these brands and I am yet to try the other flavours.

I’ve made this recipe GF, DF, low FODMAP to assist anyone with allergies or dietary restrictions – and trust me, it tastes just as good!

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The Recipe 

You will need:

  1. 25g Chocolate Protein Powder
  2. 1/3 Cup rolled oats (Use coconut flour for the gluten free option)
  3. 100ml almond milk
  4. Pinch of Salt
  5. Pinch of Cinnamon
  6. 1 egg or 1 tbsp chia seeds
  7. 1/4 tsp baking powder
  8. Vegan butter alternative or coconut oil for cooking
  9. Peanut butter, blueberries, chopped banana for topping.
  10. Sometimes I also add Vida Glows Cacao Maple Beauty Skin Formula for collagen production, a pro-biotic boost and some great Omega 3’s.

My very Simple Method:

  1. Blend all the ingredients together in a blender to form a thick batter
  2. Heat a fry-pan to a medium-high heat and grease pan with vegan butter or coconut oil.
  3. Pour the batter into circle shapes the size of your palm and cook each for about 3 minutes. Flip when you first see bubbles forming on the top of the batter.
  4. EAT & ENJOY

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xx

Can you believe it? Healthy Cinnabon Rolls

Okay, so I think we all know Cinnabon’s aren’t the definition of health. But, I wanted to devise a recipe which was just as yummy, but didn’t use up half my daily caloric intake (the average store-bought cinnabon has 880 calories).

When my cinnabon craving first hit, I was scrolling through recipes that took about 3 hours to prepare and bake. That was simply too long and I knew I had to find a (cheaters) quicker version.

So, here’s the cheat sheet to my 45 minute, Plant Based (and still delicious) Cinnabons:

Dough: 

  • 2.75 cups of all purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 package instant yeast = 2.25 teaspoons
  • 1/2 cup water
  • 1/4 cup almond milk
  • 2 tbsp coconut oil
  • 1 tbsp ground chia seeds + 3 tbsp water

Filling:

  • 0.5 cup pureed dates (1/4 cup water)
  • 1/2 tbsp cinnamon
  • 1/4 cup chopped almonds
  • 1 medium apple finely chopped
  • coconut oil as a base

Time: 45 minutes, Serves: 8, Calories: 294 each.

Method: 

preheat oven to 100C

mix flour, sugar, salt and yeast together in a bowl

heat water, almond milk and coconut oil in the microwave for 30 seconds

add chia seeds, milk/oil mixture and flour mixture together and knead with hands until dough forms – set aside for 5 minutes

Roll out the dough on baking paper into a rectangle

Spread the coconut oil and pureed dates on the rolled out dough

Sprinkle the apple and almonds on top

Roll the dough into a log, and cut into 8 even segments

Put each segment into greased baking tins.

Put into the oven, and turn the oven off. Leave in rolls there for 20 minutes.

Turn the oven to 200C and bake for 20 mins

xx

Clare

Pancakes: Breakfast with me!

Hands down my favourite breakfast is pancakes (scrambled eggs & avo on toast comes pretty close).

There’s nothing better than soft, fluffy pancakes, complemented by a tower of delicious toppings to start the day.

This morning I woke up with a burning desire for pancakes, and I was lucky enough to have all the ingredients I needed in the fridge.

I like to mix up my pancake toppings: it’s usually a compilation of nut butter (I think I’m addicted to Mayver’s peanut butter), fresh & frozen fruits, maple syrup, chia seeds, coconut yogurt, dried fruit & nuts, or regular vanilla yogurt.

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Today I went with frozen blueberries and a very thick drizzle of peanut butter to go with my pancakes. For the pancakes themselves I blended together 1/2 cup almond milk, 1/2 cup oats, 1 banana, 1 tbsp chia seeds, and a pinch of cinnamon and salt.

I thought I’d take this opportunity to address the controversy around almond milk. If you are interested in the alternatives to cow’s milk (note: I still drink cows milk, I just prefer almond milk), you have probably heard whispers about almond milk being part of a fad health craze, and that it isn’t actually good for you. Because this stuff interests me (a lot more than others haha) I investigated almond milk, and whilst it does have far less protein and calcium than soy milk and cows milk, it is a great option if you are looking for something lighter to go with a protein dense meal (such as peanut butter drenched pancakes hehe).

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This was the final product: my incredibly tasty breakfast this morning, that I already want to make again. Please also enjoy the finger painted plate I crafted when I was four years old.

Hope you have a lovely Friday leading into an even better weekend. I’ve got lots planned – this one’s meant to be sunny in Sydney!! Stay tuned for more recipes and adventures 🙂

xx

Clare

My XMAS Salted Caramel & Choc Chip Cookies

These did come out looking more like Patrick Star than Xmas creations, but they tasted better than you can imagine.

Okay so yes I used a store bought packet mix (Betty Crocker wins every time) as the base, but, there was a twist. For a sprinkle of Christmassy festivity, I added a hint of smooth choccy flavour by adding chocolate chips to the dough, and created star designs with specific cookie cutters.

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Read on if you’re interested in my simple, yet divinely tasty XMAS cookies, or better, create them yourself in 20 minutes.

Gather the following:

  • Betty Crocker Salted Carmel Packet Cookie Mix
    • Note: This is limited edition packet mix – hence why I grabbed it in Woolworths. If you aren’t able to get your hands on it, try adding Hershey’s caramel choc chips to a plain cookie recipe.
  • Cadbury choc chip cookies
  • Butter
  • 1 Egg
  • Star cookie cutter

Okay, so the method:

Mix all the ingredients together, until you form a cookie dough.

Use a rolling pin to knead the dough out on top of an acrylic/plastic/stone surface.

Here’s where it got a little more complicated. I’m currently experiencing an Australian summer, so naturally the sun was beating down at 30˚C, which made all my cookie dough melt and stick to my hands. So, I wrapped it in cling wrap and popped it in the freezer for 5 mins to make it think it was in the northern hemisphere. Note: this might be a good idea if you are in a hot climate.

Cut little star shapes out with the cookie cutter.

As the cookie cutter will make the raw cookies a lot thinner and smaller than Betty Crocker recommends for cookie sizing, you only have to place them in the oven for 8 minutes at 180˚C (350˚F), so they don’t burn.

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Once cooked, place them on a plate and awkwardly place a rogue Christmas decoration next to them for aesthetic purposes (I’m kidding). 

The perfect Christmas snack.

 

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Caramel brown

xx

 

 

New Brunch Spots and Health Shots

Thankfully its been warm, sunny weather in Sydney, and as we FINALLY turn into Summer and Uni has finished, I’ve been trying to catch up with all my friends whenever I can around work. For some reason (I’m not complaining) the most convenient thing has been brunch.

I’ve been dotting around Sydney trying some good (and not so good) places. There are a couple I would highly recommend.

Flowerchild is a sweet little cafe in both Brookvale and Chatswood and I’ve managed to go to both in the past fortnight. It’s has a dainty and graceful vibe serving up platters that look more like works of art than meals.

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Flowerchild Brookvale – The vegan bowl: falafel, quinoa, sweet potato, avocado, tomato, almonds, spiced chickpeas, sesame seeds, tahini dressing. Across from me – 12 hour slow braised lamb shoulder.

I’ve also been having the weirdest scone cravings lately – so I hit up The Tea Cosy in the (iconic) Rocks, where we indulged in cheesy scones with smoked salmon, sour cream and chives, alongside some classic scones with strawberry jam, thick cream and Nanna’s Apple Pie Tea (a fruity, warming black tea that reminded me of  Xmas Markets).

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I also tried out Momo Bar in Manly (pictured below) who started the Poké trend in Sydney. I have also had incredible brunches (i.e. A LOT of smashed avo on toast) at Laneway, The North Spoon, Wild Sage and The Bellagio Cafe.

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Momo Bar Manly – Tiki Bowl: edamame, cabbage, seaweed, ginger, onion, carrot and fried shallots, with roasted sesame sauce.

Another thing I’ve caught onto lately is the health shot trend. What’s the purpose you ask? They are meant to prevent you from low immune, and at first I was a little skeptical.

However, after looking into them it actually makes a lot of sense – it’s a little shot packed with all the good-immune-boosting stuff.

I’ve been making my own health shots to accompany morning tea (note: they are incredibly bitter/sour/off-putting and you will need a palette cleansing chaser). I throw kale, mixed leafy greens, water, turmeric, and chia seeds into the blender and down that with a banana (the chaser).

If you’re struggling with low immune, or just want to get all your daily nutrients in one go, it’s something I would definitely try!

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Today is my day off and I’m going to do the last of my Christmas shopping. I’ve already dropped $500 on presents this December, and I still have some bits and pieces I want to pick up. Looks like another expensive day, but it’ll all be worth it when Dec 25th rocks round.

Australia voted YES! Rainbow pizza & pancakes for marriage equality.

Although I’m not a member of the LGBT community, I believe in equal rights, and so, hearing that 61.6% of Australians had voted “YES” in the recent postal vote (legalising gay marriage) was overwhelmingly exciting.

Naturally, I decided to draw inspiration from the rainbow flag which represents the LGBT movement, and make rainbow pizza and pancakes to celebrate.

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If you want to make eye-catching (and extremely delicious) rainbow meals, read on.

Rainbow Pancakes (makes 15)

We’ll start with the pancakes – since they are the simplest (and because everyone wishes dessert would come first).  These are the perfect breakfast or lunch (or dinner??) recipe, and I used a simple pancake shake mix to make it all happen even quicker.

You will need food dye, pancake mix, vanilla essence, fruit (to garnish) and butter for greasing.

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Start by working off the pancakes you’re about to eat, and shake the pancake mix like crazy as per its instructions. Once it’s ready, add 1 tsp of vanilla essence to the mixture (gives it a delightfully sweet tang) and pour 65g of the mixture into 6 different bowls. Add the food dye as follows:

Red – 8 drops red dye

Orange – 2 drops red, 4 yellow

Yellow – 5 drops yellow

Green – 5 drops green

Blue – 5 drops blue

Purple – 3 drops red, 1 blue

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Then, cook up a storm, and cook the pancakes over a medium heat in a frying pan. Tip: make sure you add butter to pan between each pancake so they don’t stick and burn (and earn a lovely, buttery aftertaste).

Voila! Garnish with berries.

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I also tried making one large, multi-coloured pancake with the left over mixture. It looked a little funky, but was too yummy to turn away.

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Rainbow Pizza (makes 8 pieces)

I like it simple (and I want my food ASAP) so I decided to go with store bought pizza bases. If you can get them I recommend Bazaar Gourmet Pizza bases.

You will need:

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  • 1 Pizza Base
  • Tomato Paste
  • Shredded Mozzarella Cheese (you can use light mozzarella if you want something healthier)
  • Colourful Veggies, my suggestions:
    • Red – Red Pepper (Capsicum) & Red cherry tomatoes
    • Orange – Carrot
    • Yellow – Yellow cherry tomatoes, Sweet corn
    • Green – Broccolini, Snow peas
    • Purple – Red onion, Cabbage (I didn’t end up using the cabbage)

First, after heating the oven to 220˚C, smear the base with tomato paste and sprinkle the cheese on top – this is different to normal pizza recipes; the cheese needs to be put on first so the veggies stick but you can still see their beautiful colours.

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Then, chop up all the veggies and place them on the pizza in a rainbow fashion.

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Cook for 10 minutes and your pizza is ready!

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These recipes were so tasty, and incredibly fun to make. Let me know if you try it out, or have any other rainbow recipes 🙂

xx

 

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I couldn’t choose just one colour for this post. 

 

A café that only sells salads??? My verdict.

When mum said she wanted to take me out to a salad restaurant I immediately started devising ways I could politely decline.

The salads on restaurant menus are usually comprised of three basic ingredients (some dressing if you’re lucky), and its always the choice that makes everyone else at the table feel uncomfortable.

Greenhouse Asian Salads has just opened in Sydney and offers a range of exotic salads, which experiment with multiple ingredients such as green tea noodles, chicken wontons, green papaya, white sesame and more. For some reason, reading the menu, every single option seemed to have a mix of flavours that sounded absolutely mouth-watering.

I felt like being vegetarian for the day (since I’ve been on a bit of a meat-craze lately), and opted for the Green House #1, a vegan salad with tofu, green tea noodle, avocado, cucumber, carrot, red radish, cashews and sesame seeds. However, what really made it wonderful was the coconut soy dressing. This tied the whole dish together with a sweet tang that left me wanting more.

Mum went for the Naughty Tuna, which I tried (okay, maybe I wasn’t 100% vegetarian), and it was delicious – a mix of tuna, green tea noodles, edamame soybeans and cashews with wasabi dressing.

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Unexpectedly (I will admit) this café trumped a lot of dining places I’ve been to this year, many of which have menus that offer a range of wonderfully diverse dishes.

So, I’ll take back all my salad prejudices and highly recommend this very green, very healthy and VERY yummy lunch destination.

Let me know if you try it out!

xx

My New Acai Bowl Recipe

Acai Bowls have been a craze in Sydney for the past year or so, with so many acai-focused places popping up that I now have a mental list of spots for the best bowls in the city (check out Bare Naked Bowls and The Fruitologist).

But, every now and again (usually when the bank balance is looking sheepish) I make a cheap, easy, TASTY, homemade acai bowl for breakfast or lunch.

Most of the ingredients are inexpensive and can be picked up at your local Supermarket, but the problem comes down to sourcing the actual acai powder. For some reason every brand wants to charge exorbitant prices for a tiny bag of acai (probably because the acai berry can only be found in Brazil).

My hack is the Creative Gourmet Organic Acai Puree (only $8!!).

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It contains little individual packets of acai puree that you can add to your acai bowl.

For my recipe you will need:

  1. 1 x Creative Gourmet Organic Acai Puree pack
  2. 20g Smooth Peanut Butter (Mayver’s is my hands down favourite)
  3. 50g frozen strawberries
  4. 50g frozen blueberries
  5. 1/2 cup water
  6. 1 medium banana
  7. Dried Chia seeds & Shredded Coconut to garnish

Approximately 340 calories. Time: 10 minutes

Method:

  1. Blend the acai packet, water and frozen berries together until a thick smoothie consistency is formed.

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2. Pour blended mixture into a bowl.

3. Chop up the banana and place on top, then weigh out 20g of peanut butter.

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4. Sprinkle the chia seeds and shredded coconut on top (tasty added health benefits).

Mmmm!

Trying the Best Korean BBQ in Sydney & MIDNIGHT Baking…

Madang. The Korean BBQ restaurant thats revered in Sydney. I had to try it.

For those that don’t know, Korean BBQ is where you get given deliciously marinated raw meats (of your choosing) and get to cook them at the dinner table. Yep, your table turns into a frying pan, where you whip up your meal and garnish it with lots of tasty condiments including spicy kimchi and seaweed, potato mash, soy paste, fish cake, miso paste and more.

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You could be very adventurous and get sliced ox tongue, but since my dining partner screwed her nose up at that, we opted to share Dweji Bul Go Gi (marinated pork) and Bul Go Gi (beef in traditional Korean sauce), with the Jang Uh Gui Jungsik (grilled & marinated eel). My final verdict was that the table service was fantastically attentive, and I could not fault the tender, juicy  Bul Go Gi and Jang Uh Gui Jungsik, but the pork made me feel a little funny so I only tried a few pieces.

This was a lot of meat to take in for one day, so if you’re planning on heading to Korean BBQ for dinner maybe prepare your stomach by making your other meals that day a little smaller (I forgot to do this and didn’t feel great walking home because I was so full, but as always, no regrets).

It was also so exciting to walk out the restaurant and realise that Madang is located in the middle of a little Korea-town. Left, right and centre there were  Korean restaurants dotted about that I’m now dying to try out (I’ll keep you updated with my Korean cuisine tasting adventures).

We finished off the night with an epic froyo. I forgot to snap a pic of it, but imagine this: chocolate and strawberry frozen yogurt, loaded up with cookie dough, chocolate chips, tim tams, oreos, chocolate wafers, and strawberries. Mouth watering? I thought so.

Note: Madang was said to be the best by The Urban List, one of my go-to sources for dining information around the city (you have to check it out if you are in Sydney).

***

I also had a random craving for chocolate cake this week.

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I don’t know where the urge came from, but suddenly I was taking myself up and out of bed, disregarding the fact that I had already brushed my teeth, and into the pantry to find the Betty Crocker Devil’s Food Cake mix.

This cake gives me serious nostalgia because throws me straight back to being about six or seven and baking it on a Sunday afternoon with mum. Betty Crocker Cakes have a unique taste, and anyone who’s grown up with her cake mixes knows that Betty Crocker Icing is, without a doubt, the best.

It was so much fun to just splurge and spontaneously treat myself by baking a simple cake for no occasion. I finished decorating it around 1:00am and I can’t express the satisfaction of sitting on the couch afterward savouring a big piece with a cup of tea.

Comment below if you did anything spontaneous this week!

xx

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Calypso Blue for spontaneity

 

 

Gelato on the Beach and trying Gourmet Chocolates…

It’s my week off from uni and despite the pile of work eyeing me from my desk I’ve decided to have a bit of treat week… otherwise, I won’t make it through the upcoming exams without wanting to run into a wall.

A major highlight of the week was getting gelato and drinks at Coogee Pavilion. The large, beachy dining venue has a rooftop bar with beautiful ocean views,  good food and cocktails.

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After trying a cocktail (or three – the Pavilion Piña Colada was fantastic) we bounced down and grabbed gelato in waffle cones. As usual I went straight for the chocolate – going for a creamy chocolate gelato with gooey brownie chunks inside.

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I also decided to get another ear piercing. It’s a bit out there for me as I’ve never been keen on tattoos (I love them on others just not myself), and I only have my single lobe piercings done. Needles are also one of my worst fears…pathetic I know.

I mentioned I wanted to get it to my best friend and of course she convinced me to make a day out of it.

First, we decided to grab acai bowls from My Fruitologist, which I can confidently say has the best acai bowls in Sydney (a big call I know, but I’ve had one here four times in the past fortnight and I can’t get enough).

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Source: https://www.instagram.com/explore/locations/397469274/my-fruitologist/

Then, we strolled to Bella Fleur Fine Chocolates and grabbed nine truffles to delight in together.

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My favourites had to be:

  • Rose – milk chocolate ganache with rosewater
  • Strawberry and Cream – dark chocolate filled with whipped cream and strawberry
  • Honeycomb Ravioli – smooth milk chocoalte with hazelnut praline and crispy honeycomb chunks.

Yum!

xx