I’m a BIG breakfast fan. As an early riser I seriously enjoy preparing myself a strong cup of tea and a healthy and delicious breaky to fuel my day. My favourite dishes include either eggs or a fruit, yoghurt and nut combo.
Sweet, savoury, healthy or indulgent. Be sure to start the day with your favourite flavours using one of my easy recipes.
We all know it’s healthier and cheaper to take a packed lunch with us to work each day, but a lot of us just don’t do it. So in the interest of your health and wellbeing, I had a chat to dietitian Emma Stirling about how to pack a healthy lunchbox.
Emma is an Accredited Practising Dietitian, nutrition writer and editor of The Scoop on Nutrition. She is also a Scientific Advisor to Weight Watchers and Nutrition Editor of Weight Watchers magazine.
To get you started, I have made a Weight Watchers recipe: pumpkin, cinnamon and date muffins. That’s them pictured above fresh and hot from my oven (scroll to the bottom of this page to get the recipe). Now, let’s talk lunchboxes… (more…)
This is a play on the American favourite sandwich combination of ‘peanut butter and jelly’ – in a liquid version. It’s super quick, super yummy and sure to super-charge you for the day!
Of course the ‘jelly’ element is actually what we call ‘jam’ here in Australia. ‘Jelly’ for us is ‘Jello’ for Americans. Confused yet? (more…)
Last week I posted about some Beerenberg Molasses I was gifted (thanks guys!) and put a call out as to what I should make with it.
Well I haven’t exactly taken up any of your suggestions, sorry, but I have made a yummy batch of homemade baked beans. I’ve been wanting to make these for ages and I seriously can’t believe I waited so long to make something so easy.
The recipe makes a massive amount which cannot possibly be eaten by two adults in one sitting so it’s very lucky that it freezes well and can be used for a multitude of other dishes; burritos, nachos, tacos and more. You can also use this recipe as topping or a garnish for most recipes you’d find on bayevskitchen.com. I can’t take the credit for those suggestions though, that honour goes to Mel who tweeted them to me when I announced the beans were bubbling away in the slow cooker.
Which brings me to my next point: they were made in the slow cooker. After the beans got an overnight soaking and then a quick boil, everything was thrown into the slow cooker to simmer and slowly fill the house with an intoxicating aroma. (more…)
I’m a little bit obsessed at the moment with the last of the Summer figs, or are they the first of the Autumn figs? I always confuse the two.
The farmers markets have big punnets of them for $5 which yield 6-7 fruit. An absolute bargain.
Regular readers will know of my unashamed love affair with ricotta and the figs pair up beautifully with it. You might remember I did strawberry and ricotta toast a few weeks back and a few years (!) back I did blood orange and ricotta with brazil nuts.
At a pinch, you can ditch the toast, and simply cut a cross in the top of the fig then stuff with a teaspoon of ricotta and drizzle with honey. It’s the perfect size to stuff into your gob for a quick snack.
Sorry to get repetitive with ricotta but I really get into phases with food. It will pass soon, promise.
Coming up I’ve got lots of gorgeous restaurant reviews, so stay tuned.
I’m continuing my healthy breakfast theme with this little beauty. I’m a big fan of soft cheese and fruit as a breakfast combo.
The great thing about this simple recipe is that it is adaptable to whatever seasonal fruit you have on hand. It’s really good with ripe banana, crisp pear or white peach, to name a few.
You can even transform it into a quick dessert by ditching the toast and adding a handful of nuts. Enjoy with a teaspoon to make it last longer. You might remember a few years ago I did it with juicy blood oranges. (more…)