You can’t go wrong with a potato bake. It is one of my favourite dishes to accompany special occasions.
However, as potato bakes are rich with thick cream, sour cream, cheese and of course; potatoes, I designed an alternative recipe.
This recipe retains the iconic flavours and creaminess of the legendary potato bake, however it does so at a slightly lower calorie cost.
This recipe is vegan, however can be modified to suit other diets if required.
Calories per serve
Protein per serve
Florets from 1 head of broccoli chopped into medium-small pieces
1 carrot chopped into small chunks
1 brown onion
1/2 cup nutritional yeast
1 cup raw cashew nuts
1.5 cup of boiling water
1.5 cups vegetable broth (or beef stock for non-vegan flavour)
2 tbsp garlic powder
Part 1 Cashew Cream: Put the cashews into 1 cup of boiling water and let them stand for 10 minutes. Then drain the cashews and add them + the remaining 1/2 cup of water to a blender. Blend until creamy paste forms.
Part 2Quinoa Casserole: Preheat the oven to 180˚C. Add all remaining ingredients + cashew cream into an oven safe dish. Stir well until all are incorporated. Place dish in oven for 50 minutes or until top is golden brown and quinoa has cooked.
There’s no denying that avocado is the best breakfast/lunch/dinner/snack food available.
But who says it can’t be used as a dessert?
Certainly notme (says me and my huge sweet tooth)
Recently I have been playing around with avocado based desserts, and I took inspiration from a post I saw for brownies made for the Ketogenic diet (high fat/protein, low carb).
I ended up modifying the recipe – more towards my taste preferences – and since I’m not following the keto diet, I did add in some honey (which you might want to swap for monk fruit or stevia, if you are looking for lower carb options).
I will admit my first go was very underwhelming. I completely missed the mark on the sweetness, so brownies tasted more like buttery dirt.
But, practice makes perfect, and after many flops I have formulated a avo-brownie recipe that is undeniably healthy. You will need:
1 medium avocado
1/4 cup nut butter – I love peanut Mayver’s butter
1/4 cup melted coconut oil
1/2 cup cacao powder
1 tsp baking soda
3 tbsp cacao nibs
2 tbsp warm honey (less sticky)
Mix everything (except cacao nibs) together in a blender until it is smooth and creamy, and press into a brownie pan. Sprinkle the cacao nibs and cinnamon on top.
My latest obsession “nice-cream” is as creamy and delicious as regular ice cream, but it also has all the health benefits as well.
If you don’t know what nice cream is, let me help you. It’s basically a soft and velvety concoction that tastes like ice cream but is made from all the good stuff. As such, it has 32g of protein, and 1g of sugar.
After many mornings whizzing up different blends, I’ve finally mastered my chocolate mousse nice cream. My recipe is an ultra filling dessert, but I eat it for breakfast, lunch or dinner.
You will need:
1 chopped, frozen banana (I like to buy about 5 bananas at the start of the week, and then chop and freeze them all at once to save time).
0.5 tbsp cinnamon (did you know cinnamon curbs sugar cravings?)
1 tbsp peanut butter
1 tbsp cacao nibs
1/2 cup unsweetened almond milk
And that’s it! Just blend until you get a thick, creamy consistency. You might have blend a little, stir it, and then blend some more to make it all come together.
I top with different things every day. My favourites lately have been lower glycemic fruits like chopped apple, blackberries, blueberries, raspberries, and then sunflower seeds or cacao nibs for some crunch!
Here’s the macronutrient breakdown compared to 2 scoops of regular chocolate gelato:
Calories: 219 (335 with 1 tbsp peanut butter topping)
Fat: 5g | Fiber: 14g | Carbs: 23g
Prep time: 5 mins
Now that summer’s approaching here in Australia, a smoothie bowl is the perfect refreshing breakfast or lunch.
I have curated the perfect recipe using healthy ingredients for vitality and energy. The key ingredient here (which I discovered recently and have been loving) is the Raw Slim & Tone Protein by Amazonia – this stuff has around 7.5mg of iron in it.
Incorporating this powder into a smoothie bowl gives it an irresistible nutty chocolate taste, as well as packing it with protein and iron for satiety and energy throughout the day.
In my bowl I have:
30g Slim & Tone Protein
1 cup baby spinach
1/2 cup frozen blueberries
1/2 cup almond milk
1 tbsp psyllium husks (optional – but good for digestion of the protein)
1/4 cup water
You can also add some extra nutrients such as the collagen and pro/pre-biotic powders from Vida Glow and The Beauty Chef.
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!
You will need:
25g Chocolate Protein Powder
1/3 Cup rolled oats (Use coconut flour for the gluten free option)
100ml almond milk
Pinch of Salt
Pinch of Cinnamon
1 egg or 1 tbsp chia seeds
1/4 tsp baking powder
Vegan butter alternative or coconut oil for cooking
Peanut butter, blueberries, chopped banana for topping.
Hands down my favourite breakfast ispancakes (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.
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).
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 🙂
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.
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
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.
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.
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.
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
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.
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.
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:
1 Pizza Base
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.
Then, chop up all the veggies and place them on the pizza in a rainbow fashion.
Cook for 10 minutes and your pizza is ready!
These recipes were so tasty, and incredibly fun to make. Let me know if you try it out, or have any other rainbow recipes 🙂
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).