Sunday, February 27, 2011

Muffins, Soup & Salad!

Sorry I've been a bit lax with blogging- uni's busy! and being sick it's taken a lot out of me. I think the cold's on its way out though, well I was feeling a little better today at least! But unfortunately I've given it to my husband so today we made some muffins to cheer him up (and get him to eat vegetables!) I hope you give them a try, its the first time I've made them so I'll continue to fine tune the recipe but they're lovely, not too sweet and much more satisfying than most baked goods.

Carrot and Walnut Muffins
Makes 12 (or 6 huge!)
1.25 cups oat milk
1 tbsp ground chia seeds
1/2 cup apple sauce
1 tsp vanilla paste (or extract)
1 cup shredded carrot
zest of 1 orange (I didn't have any so I added 1/2 tsp orage extract)
1 1/3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1tsp ground ginger
1/2 tsp cinnamon
1/2 cup chopped walnuts
  • Pre heat the oven to 180 C
  • Combine wet ingredients
  • Sieve in dry ingredients, mix
  • Stir through carrot and nuts
  • Spray paper muffin case and fill to the top (this mixture doesn't rise as much as others)
  • Bake for 25 mins (35 if you have an ancient oven like us)
These smell amazing when they're baking! the ginger and cinnamon are slightly unconventional for sweets but they work so well! Seriously, I'm going to try some changes and keep you updated (I'm planning on trying a lower cal/fat version for me)
And some more salads because, well I eat them so much! Whats not to love about salads? you can add whatever you fancy and they're fresh, healthy & always give you heaps of energy!
Cabbage and Bean Salads
Red cabbage
Cannellini beans
Basil infused Chardonay vinegar
Avocado (left pic)
Almonds (right pic)
Ground chia seeds (right pic)
  • Chop ingredients, combine
  • Dress
  • Enjoy!
Chickpea and corn soup is quickly becoming my favourite, I love the thick creamy consistency you get by blending chickpeas. This meal can be done in literally 5 minutes- if you boil the kettle, open cans & blend- how can you go wrong!? If you haven't guessed this is another one of my 'its late just got home from uni stuffed and hungry' meals. But when it tastes this good it's perfect for any meal- I'd even serve it to guests. mmm soup...

Chickpea, Corn, Sage and Chive Soup
Makes 2 serves (or one huge thick one as pictured)
1 can organic corn
1 can organic chickpeas
4 sage leaves
2 tbsp chopped chives
3 cups stock
  • Combine all ingredients (except herbs) and blend
  • Heat
  • Stir in herbs before serving
  • Enjoy!
Hope you're all eating well and smiling :) xxx
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Wednesday, February 23, 2011

Green Veggies & Mushrooms

This is a great hearty filling dish and it tasted beautiful both hot and cold! If you don't like some of the ingredients just swap them for ones you do or leave them out. 

If you want to reduce the fat/cals you can leave out the nuts, oil and reduce the tahini. Seeing as I didn't eat it with any carbs I was happy with the fat content- but if I was going to eat it with some quinoa or brown rice I'd reduce it a bit.

Green Veggies and Mushrooms
Makes 2 serves (as pictured on one huge plate!)
1 tsp lemon juice
1/4 tsp veggie salt
1 bunch of silver beet
small handful of raw almonds
2 tbsp tahini
1 cup peas
1 cup chopped mushrooms (I used swiss browns but anything goes!)
1/2 cup water (go by eye)
1 tbsp olive oil
1 clove garlic
1 spring onion
  • crush/mince the garlic and spring onion
  • chop silver beet and mushrooms
  • fry onions and garlic in olive oil
  • add silver beet- stalks first then leaves a couple of minutes after
  • add tahini and some water to make a sauce (stir well to make sure the tahini doesn't stick and burn)
  • adjust to taste with lemon juice and veggie salt
  • add peas when silver beet is almost done (you may need to add a little more water to create some steam to cook them
  • add mushrooms a minute later
  • Stir well and adjust sauce to desired consistency (add more water or reduce it more)
  • roughly chop some almonds and sprinkle them on top!
I hope you enjoy this, or even just take the idea and swap it for the veggies you love :) The mushrooms make it 'meaty' and satisfying whilst the good nutty fats will keep you full and keep you content (which people often lack with vego dishes for some strange reason).

And yes, I did eat it all in one day (half for lunch and half for dinner) It was that good! xxx
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Tuesday, February 8, 2011

Better Baked Beans

For those late nights when cooking seems like too much to ask... just serve this with some raw veggies, easy and ready in under 10 mins!

Better Baked Beans
Makes 2 serves (under 200cal each)
1 can organic baked beans (aka cooked haricot beans in a sweet tomato sauce)
1 tbsp chopped oregano
1 tbsp chopped mint
2 tsp cumin
1 tsp sweet paprika
1 clove garlic
1 tbsp lemon juice
2 tbsp tomato paste
1/2 cup water
  • heat and eat :)
This is a lifesaver when you have limited time/energy. It's full of flavour and is healthy, protein rich and filling! I wouldn't eat it every day because of the salt content and canned beans but it's great if you're in a pinch. 

Hope you're all well- Keep smiling! xxx
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    Saturday, February 5, 2011

    Fruit Trifle

    Deserts seem to be lacking on most diets/healthy eating plans but I really don't think they have to, there are lots of yummy, low calorie, healthy deserts you can try! 

    This one is great and looks pretty enough that you an use it when you have people over (you don't have to tell them it's healthy and vegan!) You can use any fruits that you like to eat together, so mango and raspberry, blueberry and banana etc etc etc. I use a stick blender for this recipe because it's so much easier to wash!

    Fruit Trifle
    Makes 4 Serves
    1 tbsp chopped Mint
    3 cups Mixed Berries
    3 cups Nectarines (I leave the skins on)
    300g sliken tofu (get organic and non-GM)
    3 tsp vanilla extract
    Stevia to taste
    5 tbsp agar agar (I get mine from the asian grocer)
    pinch of salt
    4 cups water mixed with 1 tsp orange essence and 10 drops stevia (or apple juice)
    1/2 cup chopped Nuts (cashews/almonds etc)
    • combine water, orange essence, salt and stevia
    • slowly rain agar agar into water mixture whilst stirring
    • bring to the boil
    • simmer for 10 mins
    • divide into thirds
    • blend one third with the nectarines and divide among 4 glasses/bowls
    • blend the second third of the mixture into the tofu
    • add vanilla extract and stevia to the tofu mixture
    • layer into glasses
    • blend the last third with the berries and layer into glass
    • garnish with chopped mint and chopped nuts
    • pop in the fridge for about 1hr... technically agar agar sets at room temperature but it's quicker in the fridge and it tastes yummy when it's cold! 
    • Enjoy!!
    Calories- just under 300 or without the nuts it's just under 200! and it's full of yummy goodness and looks pretty :) Hope you give this one a go! xxx
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    Corn, Chickpea & Mushroom Soup

    This soup is super thick, creamy and oh so filling. It's sweet and intense with sage and onion flavour. This makes the perfect winter meal and can be made from frozen/canned ingredients in a flash!

    Corn, Chickpea and Mushroom Soup
    Makes 1 main or 2 entrĂ©e serves
    3/4 cup Corn
    2 cups chopped Mushrooms (enoki)
    1 tbsp chopped Sage
    3 cups stock
    3/4 cup chick peas
    1 spring onion
    1 clove minced garlic
    • Sautee onions and garlic in water
    • Cook mushrooms for 1 min
    • Add corn, chick peas and sage (leave a few aside for garnish)
    • Add stock
    • Blend soup
    • Garnish with remaining chick peas, corn and sage.
    350 cals (main) or 175cals
    This makes a huge filling yummy meal! 
    enjoy :)
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