Ahhh Autumn. The colour of the landscape starts to change as the leaves get ready to fall. The duration of daylight becomes noticeably shorter and the temperature cools considerably. And, in the kitchen I start to look for more comforting warm and satisfying meals.
One of our favourites for the cooler weather is Vegetarian Chilli.
It might look like a mighty long list of ingredients but this chilli is really 14 minutes of prep and you can sit back and relax while waiting for the magic to happen and the flavours to develop in the pot.
I’ve served this on it’s own (it is a complete meal!) or with steamed vegetables, or as a filler for tacos and nachos, or in a bowl with brown rice and avocado….. once you master this chilli there is no going back.
Continue reading “Vegetarian Chilli”
The school holidays are the perfect time to get in the kitchen
with the kids and get creative. And we all know how hungry the kids are during
These chocolate brownies have been a hit in our house this
Slightly tweaked recipe from previous brownies and it has
taken a bit of trial and error – but that’s what baking is all about for me. I
love experimenting with flavours and recipes.
Continue reading “Grain Free Chocolate Zucchini Brownies”
Everyone loves a cookie (or two).
That morning coffee
indulgence, or 3pm (or even midnight) snack.
These cookies are
packed full of almonds. And with the added Tahini which is also rich in healthy
fats, amino acids as well as essential vitamins and minerals. Tahini is packed
full of all the goodness as well as being high in calcium.
Tahini can also help to balance hormones. Hormones plays an important role in managing our weight, sleep, hunger cues, libido, mood and our sanity! When our hormones are off balance from poor lifestyle habits and food choices we feel it pretty quickly.
If balancing hormones is your #1 priority this is the most delicious place to start, full of good fats, protein and nutrients your hormones (and taste buds) are going to love you for this!
Here is my recipe for the simplest & easiest minimum effort
5 I N G R E D I E N T Grain Free Vegan Almond cookies with Tahini.
Continue reading “GRAIN FREE VEGAN ALMOND COOKIES”
Because who doesn’t love a piece of plant based moist choc chip banana bread smothered in peanut butter?
This banana bread tweaked from my original banana bread
recipe as I need to cater for a vegan.
And, not too high in sugar so in my opinion you can have
your cake and eat it too!
And, while I don’t necessarily agree with some food alternatives, this one seems to tick the boxes.
I like to serve this with a dollop of dark roasted crunchy peanut butter.
Recipe is super easy
2 large ripe bananas
¼ cup maple syrup
½ cup peanut butter
½ cup coconut milk
½ tsp vanilla
Mash bananas and mix all wet ingredients in (except the ACV)
½ tsp baking powder
½ tsp baking soda
1 tsp ACV (apple cider vinegar)
Combine baking powder, baking soda and ACV and ex[pect a
little bit of magic (fizzing), then mix into the wet ingredients.
½ cup vegan choc chips
1 cup SR flower
1 cup buckwheat flour
Stir through the choc chips and flours.
Bake in a lined loaf tin for about an hour at 160c