Vanilla Buckwheat Breakfast Pudding

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Lately life has been so busy, I have been doing an intensive course at uni, trying to prepare to move out to go on uni placement, keeping up at the gym and then working on the weekends as well! Sometimes life just gets so busy you run out of time to prepare food and find yourself having to eat on the run. This is definitely true for me at breakfast at the moment. Rather than buying something on the way to uni to eat I have been soaking a big batch of this buckwheat pudding on Sunday night so that its ready to eat in the morning.

The beauty of this recipe is that it takes no time to prepare, just stir up all the ingredients plus it will last in the fridge all week. Once the mix is all soaked in you can divide it between jars or containers and top with fruit and yoghurt all ready for the next morning.

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Pumpkin and quinoa cakes

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You might have noticed that pumpkin, chickpeas and quinoa are just a few of my favourite ingredients to use and I have combined all three here with some mediterranean style flavours to make these tasty little cakes. Full of flavour and not too difficult to make, these little pumpkin patties make the perfect portable lunch for all you food peppers out there.  This makes a big enough batch for a weeks worth of lunches (or more!). I like to serve these cakes with a simple tomato passata sauce and some greens but they would be just as at home with some hummus or yoghurt sauce in a wrap, burger or on top of a salad.

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Summer Vegetable Ratatouille

 

OLYMPUS DIGITAL CAMERASummer is my favourite season, it has a lot to do with the 3 months of warmth and sunshine but also because the veggie garden is so abundant during this season. Zucchini, patty pan squash, basil and tomatoes all thrive in our veggie patch and often we have so much we give it away. Even if you don’t have the room for a vegetable plot or a friendly neighbour you can still make the most of summer’s lovely seasonal produce with cheaper prices in the green grocers. This Summer veg hot pot is perfect for using the best produce summer has to offer and also is the perfect make ahead meal to take for lunch to uni/school or work. …

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Zucchini and cinnamon baked oats

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Anyone who has ever grown zucchini at home will know how devious they are. One minute they are small and cute and then you turn your back and they morph into giant monster zucchinis that you have no idea what to do with. It’s lucky that zucchinis are such a versatile vegetable, you can make them into noodles, fritters, savoury slice or even hide them in chocolate cake. One of my favourite things to do with zucchini is grate them into my morning oats and cook until creamy to make “zoats”. Recently we picked some giant zucchinis and I hadn’t made baked oats in a while so it was only natural that I make these into baked zoats too.

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Banana fudge overnight oats

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I hate ever having to skip breakfast, but sometimes its just too hard to get a bowl of cooked oats together in the morning when time isn’t on your side (especially if you’re cooking rolled oats from scratch!). ‘ why I love overnight oats so much. All you have to do is soak your oats the night before in your favourite milk and whatever flavourings and then in the morning you can either heat them up as an instant porridge or eat it cold like a bircher muesli. They can even be made in a jar so they are all ready to grab and go in the morning. No excuses not to eat breakfast here.

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Apricot and coconut protein balls

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Every year at christmas Mum makes her apricot and coconut balls, in fact they were one of the first things I learnt to make as a child, a great recipe for sticky fingers! Mum’s recipe requires crushed sweet biscuits, dried apricots, coconut and lots and lots of super sweet condensed milk and while the balls are delicious they are best left for christmas time. I wanted to take the traditional apricot ball and make it into a healthier snack for any day, still keeping the flavour in.

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Healthier satay sauce with veggie skewers

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If theres one thing they do well in Bali (besides beaches, cocktails and sun obviously) its satay sauce, anyone who has tried the traditional dish Gado Gado will know what I mean. Sometimes satay sauce can be a bit oily (and full of sugar!) so I wanted to make my own peanut satay sauce with just a little less fat and without the sugar while trying to keep the rich flavour. I think I came close.

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