Zucchini, Corn and Mint Fritters

I love my veggie breakfasts but haven’t yet created a really good fritter recipe. I have been a bit turned off   fritters in the past as they tend to be overly eggy or come deep fried. These fritters are different. They are light, not at all oily and only use egg whites ( I hate the taste of egg but I find using egg whites, the taste doesn’t come through as strongly- if you have no issue with eggs, feel free to replace the 2x whites with one whole one). Zucchini and corn are both at their best at the moment, making this lovely seasonal summer breakfast (or brunch, lunch or dinner!). …

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Rooibos Chia Pudding

Rooibos tea (or red tea) is originally from South Africa, it goes really well mixed with orange or vanilla flavours or as a base for a comforting cup of chai. as it’s caffeine free it makes a great bed time tea and is suitable for children.

I have used it here to make a quick and easy chia pudding (because I haven’t posted one of those in a while!) – all you need to do is make up your strong cup of tea then leave everything to soak. No cooking even involved. …

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Cardamom Spiced Black Rice Pudding with Mango

This dish takes me back to bali where a popular dessert is sticky black rice cooked with coconut milk and pandan leaf – if you ever see it on the menu, its definitely worth it. This is my twist on the black rice pudding, using banana to sweeten instead of the sugar, adding in a few different spices and reducing the amount of coconut milk. This recipe is healthy enough  for breakfast or dessert, you choose!

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Growing your own food + The perfect spring breakfast

I recently started volunteering with a Kitchen Garden Program in Adelaide aimed at introducing little kids to gardening and the benefits of homegrown produce. Many children who visit the garden have never seen a potato plant or had the chance to harvest a vegetable straight from the ground so the program is a great learning experience. Being involved in this has also made me reflect on my own kitchen garden experiences growing up.

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Veggie Breakfasts

Its national Nutrition week this week (October 11-18) and this years challenge is to the try for 5 challenge – getting 5 serves of veg in each day, you can sign up to take the challenge here.

It’s no secret I love my veggies and recently I have really been getting into having them for breakfast too. By starting the day with a serve of veg you’re already on your way to meeting those 5 serves. Plus it can help get you out of that breakfast rut, get more nutrients in and cut out the typical sugary breakfast choices (move over cereal!).

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Should you go Gluten Free + Spelt Porridge recipe

The internet and social media full of misinformation around nutrition (thanks pseudoscience!) which leads to a lot of confusion about what foods are actually healthy for you. Following the hype around gluten, I often get asked the questions:

Should I be avoiding gluten?

Will going gluten free help me lose weight?

Are gluten free foods better for you?

So lets debunk a few myths.

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Fulfilling Buckwheat Porridge with Caramelised Banana

You know those morning when you are so hungry by 10.30, your stomach has forgotten breakfast ever happened and you are craving something, anything sweet and carbohydrate filled? Yep happens to the best of us and more often for others. This porridge eliminates mid morning hunger and fills you up right until lunch time. No mid morning latte and muffin combo needed.

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