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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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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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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The best vegetarian lasagne

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Vegetarian Lasagne is something that is either amazing or really awful. Unfortunately the awful ones are almost always the ones you order in restaurants (and its usually the only vego dish on the menu too). Don’t worry, this one is one of the amazing ones, even meat loving lasagne eaters will love it.

I have used lentils and heaps of veg in a rich tomato sauce to still give the lasagne its lovely saucy texture and have added a layer of roasted pumpkin and spinach too to break it up. The usual heavy white sauce has been replaced with a sauce made from cauliflower and ricotta, you still get the creamy flavour but not so rich.

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Breakfast banana smoothie

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Smoothies make great easy breakfasts for on the go,  but sometimes they just don’t measure up. Like when its 10am and you’re hungry again and dreaming of lunch already or when its so full of fruit it would have been quicker to neck a juice.

This smoothie is different, it has enough protein to keep you satisfied for a long time, complex carbs in the form of banana and oats for energy and enough fibre from the flax to keep the blood sugar levels steady.  You can mix up the fruit a little too, add in some blueberries or a little mango to keep it interesting. My favourite addition to make this the complete breakfast is to add a shot of coffee. Amazing.

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Mango and coconut baked oats

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Another Baked oats recipe from the archives, this one is just a (pretty decent sized) serving for one. I love it when mangoes first come into season, not only do they become affordable and taste amazing (frozen just isnt the same) but it also signals that summer is not only coming but very nearly here. It gets even better when mangoes get really cheap and you can pick up a whole box for under $20. Thats when the fun begins.

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Cauliflower and Zucchini soup with chickpea croutons

In winter I love to make up a massive batch of soup to keep in the fridge to eat throughout the week. They are so easy to make, just put in a pot and let simmer away. I love soups to have heaps of veggies in them as well as a bit of spice with things like ginger for added immunity, this one doesn’t disappoint.

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