Category Archives: Breakfast

Scone Nom Nom

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Slow Sunday mornings make me happy. I love having time on the weekend to potter around the kitchen in my PJs and bake. Especially when what I am baking is scones and there is coffee brewing to enjoy them with.

I made this batch of scones while I was staying with my parents. I can’t comment on how they keep, or what they are like cooled because they disappeared pretty fast. This recipe has less butter than most and is kept moist and sweet with yoghurt and apple sauce. It is also pretty forgiving so is a great one to try if your scones usually resemble something more akin to rocks.

Sultana Scone Recipe (adapted from the Healthy Food Guide Plain Scone Recipe)

(yields 9 generous scones)

Ingredients

  • 3C self-raising flour
  • 1/2t cinnamon
  • 1/4t salt
  • 5T brown sugar
  • 50g margarine
  • 3/4C trim milk
  • 1/4C unsweetened apple sauce
  • 2T plain or vanilla low-fat yoghurt
  • 1C sultanas

Method

1. Sift flour and cinnamon into a large bowl
2. Add salt and sugar, stir to combine dry to ingredients well
3. Add margarine and rub with your fingers until the mixture resembles bread crumbs
4. Make a well in the middle and add milk, apple sauce and yoghurt
5. Combine ingredients quickly with a knife, being careful not to over mix
6. Knead ball of dough lightly on surface lightly dusted with flour
7. Form dough into a square or circle and cut with a knife into even portions (I made a square and cut it into 9 scones)
8. Transfer to a baking tray lightly dusted with flour and brush the top of each scone with a little milk
9. Bake at 220 degrees C for about 14 minutes or until a golden crust has formed and your kitchen is filled by their glorious aroma

I had my scones with a little margarine and a lot of jam. Yum!

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Stolen Sleep

I love daylight saving. It’s fantastic being able to enjoy some sunshine after work and have enough light left to go for a walk in the evenings but right now I am a little grumpy about the time change because daylight saving stole and hour of my sleep. Being a bit more tired than usual today I opted for a quick and easy dinner – Shrimp with Broccoli from eatingwell.com served on quinoa.

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This stir-fry fit what I had in mind for my tea: fast, healthy and light but I was a little disappointed by the flavour. The shrimp is stir-fried in a little oil, garlic, crushed red pepper and added to steamed broccoli and a sauce. The sauce has vegetable stock, lemon and basil and is thickened with a little cornflower. I wanted the sauce to have a little more flavour. I think I’d make this again but would add a little lemon zest to give it some zing.

During the weekend I whipped up a batch of Banana Blueberry Granola. I love home made granola. It smelt so delicious as I was baking it in the oven. The whole house was filled by its aroma and I couldn’t wait for it to cool enough for me to sprinkle it on top of my yoghurt. This recipe is adapted from Allie’s Quinoa Banana Bread Granola. I have cut down the sugar a little and added some dehydrated blueberries I got from Farro’s– yum! Having banana in a granola recipe may seem unusual but it adds a subtle sweetness and helps the oats and quinoa form tasty little clusters.

Banana Blueberry Granola Recipe (adapted from Allie’s Quinoa Banana Bread Granola)

P1020521(makes about 4.5 cups)

Ingredients

  • 1 ripe banana
  • 1/8C honey
  • 1TBSP canola oil
  • 1t vanilla essence
  • 3C old fashioned rolled oats (not instant)
  • 1/2C quinoa
  • 1/4C ground flaxseed (also known as linseed)
  • 1t cinnamon
  • 1/4t salt
  • 1/3C pecan pieces
  • 1/3C dehydrated blueberries (you could substitute raisins, chopped dried dates, dried cranberries or dried banana chips)

Method

1. In a large bowl, mash the banana until smooth
2. Mix in honey, oil and vanilla essence and stir with a fork until a smooth paste has formed
3. Stir in the remaining ingredients apart from the blueberries (or whatever substitute you prefer)
3. Spread mixture out in a roasting dish lined with tin foil (you want to spread the mixture out as much as possible so it crisps but need a dish with sides so you can stir it easily)
4. Bake at 175C until golden, stirring every 10 minutes or so
5. Toss through the blueberries and allow to cool

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Sky Rage

The novelty of air travel has completely worn off. I used to enjoy the suspense of waiting on the tarmac to take off, the excitement of leaving the earth and watching other people on the plane. Today, the whole process felt more like torture. This was not helped by the two young children who screamed the entire duration of the flight, the man beside me who hogged the armrest or that everyone around me seemed to have a cold or flu.

Thankfully, I had a good breakfast with me to help brighten my day. Airports aren’t exactly renowned for their healthy food options so I usually bring my own. This breakfast mix looks kind of like pet food but was the perfect portable meal. I prepared the mix last night so all I had to do was grab it out of the fridge as I walked out the door. I used an old cottage cheese container so I could just toss the it in the bin when I was finished, saving on precious baggage space.

This mixture was a mix of Nature’s Path Blueberry Almond Muesli, milk, chia seeds, banana, cinnamon and sultanas. Because it is left over night, the mixture is soft, creamy and very moreish. What made this really special, was the peanut butter and jam on top. Mm! I’d make this again at home even if I didn’t need a breakfast on the go.

Banana Muesli Mobile Breakfast

(serves 1)

Ingredients

  • 1/2C Blueberry Almond Muesli (Any untoasted muesli would work)
  • 1/2C trim milk
  • 1TBSP chia seeds
  • 1/2t cinnamon
  • handful sultanas
  • 1/2 banana, roughly mashed
  • 1/2TBSP peanut butter
  • 1/2TBSP jam

Method

1. Mix all ingredients apart from milk
2. Pour milk over the mixture and stir to combine well
3. Top with a dollop of peanut butter and jam
4. Refrigerate overnight

 

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Mission Accomplished

I am a woman on a mission at the moment. I’m going away tomorrow and I seriously don’t like food going to waste so I’m trying to eat my way through the perishable contents of my fridge. After surveying my fridge this morning I came up with this decadent porridge recipe.

It turned out very sweet and creamy, reminding me of rice pudding. I topped my oats with greek yoghurt, passionfruit curd, toasted coconut and toasted, sliced almonds. I loved how the sweetness of the oat mixture was cut by the yoghurt and the toasted toppings broke the creaminess.

I quite often have toasted nuts on my oats. It sounds like a lot of hassle but doesn’t need to be. Just chop them up and pop them in a small microwaveable dish. Nuke them a minute at a time until they are golden and you can smell them cooking. So simple and delicious.

Creamy Tropical Oats Recipe

(serves 1)

Ingredients

1/3C rolled oats
2/3C light evaporated milk
1/3C water
1/2 banana, sliced
1t chia seeds
1 ring of tinned pineapple, chopped into bite-sized pieces (fresh would be even better)
1/2t coconut essence

1/2TBSP desiccated coconut
1/2TBSP sliced almonds
Greek yoghurt
Passionfruit Curd

Method

1. Heat oats, evaporated milk, water, banana and chia seeds in a saucepan at a moderate temperature.
2. Whisk every few minutes until the mixture is thick and creamy
3. Meanwhile, toast coconut and almonds in the microwave (see above for how to do this)
4. Add pineapple
5. When fruit is heated through, stir through coconut essence
6. Pour into a bowl and top with yoghurt, passionfruit curd, coconut and almonds.

If I make this again I think I would add sultanas in with the oats. You could also substitute the pineapple for mango.

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Sensuous Strawberries & Sweet ‘n’ Spicy Slaw

I was so excited to see strawberries in the supermarket that I had to buy them. Yes, they are out of season. Yes, they are over priced but, I still couldn’t resist. Unwilling to pay the price for a full punnet, I bought a little pottle of reduced to price strawberries, and have been adding them as a small treat to my breakfast. (Sorry about the slightly blurred photo, my lens got all fogged up).

I tried out Kath’s recipe for Strawberry Cheesecake Oats. For once, I actually followed the directions for a whole recipe – and it was good! The oats have milk, chia seeds, cottage cheese, banana, water and of course, strawberries added to them. The chia seeds make the oats nice and thick, binding the mixture together and the cottage cheese makes them creamy and gives a slight tang . I added almond butter on the top but sadly it was a waste of almond butter. There’s something about combining the textures of hot oats and sticky nut butter that I just don’t enjoy.

Lunch was the Healthy Food Guide’s Spring Chicken with Faith’s Sweet and Spicy Slaw. I know I’ve been saying this about a lot of recipes (ok, pretty much everything I have tried) lately but both recipes are fast, yummy and you should try them!

The Spring Chicken is chicken marinated in lemongrass, garlic, oyster sauce and sugar, then seasoned and grilled. Grilling is my favourite way to have chicken breast. You just crank up the oven grill as hot as it will go, spray the marinated chicken with oil and then put the chicken close under the grill for about 8 minutes (turning half way). The chicken turns out charred on the outside and moist on the inside. Rest it for a few minutes and then devour.

The Sweet and Spicy Slaw was a healthier and more tastier (in my opinion) to traditional coleslaw. The dressing is rice vinegar, soy sauce, canola oil, honey, chilli and garlic but what really makes it is the dry roasted peanuts tossed through – the crunch is so good.

If I were to make this meal again, the only change I would make would be to add some brown rice. Maybe it’s because I’m a carb fiend but it just didn’t seem complete.

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Almond Butter, Pancakes, Salmon and Hummus

Don’t worry, I haven’t gone mad – I’m not considering putting the ingredients in the title together! Yesterday morning started disastrously – my beloved almond butter smashed onto the kitchen tiles. Thankfully the stickiness of the almond butter meant that most of the glass attached itself to the giant glob of nut butter. Not cool.

To console myself I made a new egg white and oat pancake recipe topped with banana, toasted coconut, pineapple and a tiny bit of almond butter I managed to save. The toppings were amazing but the pancakes were so so, so no recipe to share for them. I’ve seen so many recipes online with egg whites and oats blended together to make a healthy, protein-filled pancake but there is no disguising the egg. The pancakes had an ‘omlettey’ texture, nothing like the spongy pancakes I prefer.

For lunch I made a Salmon Noodle Bowl by Faith at An Edible Mosaic. You must give this a go. The noodle bowl is very simple to prepare and looks impressive. You just simmer the noodles, saute the vegetables in a garlic-ginger-honey glaze and then add the fried salmon on the top. For the vegetables, I used bok choy (80 cents at my local FruitWorld – what a bargain), carrot and half an onion. Next time I’d probably two bok choy as I prefer lots of green stuff! I used whole grain spaghetti instead of noodles because it is what I had on hand but soba noodles would have been better. You could even use rice noodles and make it gluten-free.

Today’s lunch was also very satisfying. I made a sandwich using homemade cannellini and feta hummus. I adapted this recipe from Caitlyn’s Holly Deliciousness Hummus and it was super good. Adding feta is actually genius. It took all of two minutes to throw the ingredients in the blender to being able to spread this on my sandwich.

Cannellini Feta Hummus Recipe (adapted from Caitlyn’s Holly Deliciousness Hummus)

Ingredients

  • 1 can of cannellini beans
  • 1TBSP tahini
  • 1tsp garlic, minced
  • 50g feta, crumbled
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 1 TBSP water
  • 1 tsp dried capscicum flakes (optional)
  • salt and pepper

Method

1. Drain and rinse cannellini beans
2. Add beans and all other ingredients (apart from salt and pepper) to blender
3. Blend until smooth and creamy
4. Season to taste with salt and pepper
5. Try not to eat too much and give yourself a tummy ache like I did – it’s quite rich!

This recipe is definitely a keeper. Next time I’m going to add sun dried tomatoes and basil. This definitely beats store-bought hummus!

http://www.healthytippingpoint.com/2011/08/holy-deliciousness-hummus.html

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Banana Buckwheat Breakfast Bake

I promise I didn’t try to alliterate that title! I took ages to decide what I felt like for breakfast this morning. It was too sunny outside for oatmeal and I couldn’t be bothered messing around with pancakes. Then, I remembered a recipe I’d tried a while ago by Ashley from The Edible Perspective for Buckwheat Bakes.

I’ve tried making these before and they are fantastic. You can cook them in one large ramekin or  in individual muffin holes. I prefer to make three individual bakes so you get more of the crunchy outside and can fit more topping on! Their texture is close a muffin’s bit a bit more dense and the buckwheat give it a yummy nutty taste.

If you haven’t tried chia seeds before – give them a go. Their taste is unnoticeable in baked goods and they are a good source of fibre, protein, omega-3, magnesium and potassium.

Ashley’s recipe makes a rather substantial sized meal so I cut the recipe down a little because I didn’t want to be weighed down before the gym. I was also out of buckwheat groats and not worried about making the recipe vegan so used an egg white and cows milk.

There’s no added sugar or fat but you wouldn’t guess it from the taste. If you like things a bit sweeter or were having the bake without toppings, as suggested by Ashley, you could add one or two teaspoons of sugar/honey/maple syrup etc. I didn’t worry about doing this because mine were smothered in Simple Berry Sauce and yoghurt – a great start to the day.

Banana Buckwheat Breakfast Bake Recipe (adapted from The Edible Perspective)

(serves 1)

Ingredients

  • 1/4C buckwheat flour
  • 1TBSP chia seeds
  • 1/4t baking powder
  • 1/2t cinnamon
  • 3T trim milk
  • 1/2t vanilla essence
  • 1/2 ripe banana
  • 1 egg white
  • 1 TBSP plain unsweetened yogurt (vanilla flavoured yoghurt would work fine too)

Method

1. Mix dry ingredients together with a fork
2. Mix wet ingredients (including the banana) until there are only a few clumps. I quite like hitting the odd bit of banana in my bakes so you don’t need to be too fussy.
3. Pour into a greased ramekin or muffin holes.
4. Bake until the breakfast bake bounces back and is golden at the edges.

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Mim vs Kitchen: 1 All

Do you know that is? Sunshine on my legs (please excuse the pasty whiteness)! Today it felt like Spring has arrived and warm days always make me feel like seafood. I’m not sure why – maybe it’s childhood memories of fish and chips on the beach. So, for dinner tonight I set to work converting a recipe for Salmon Jerky and Citrus Tahini into marinated Salmon and Citrus Tahini Coleslaw.

It looked and smelt awesome while it was cooking. The coleslaw dressing tasted pretty good with its lemon juice, orange, tahini, and honey flavours but when it came to tasting the salmon – bleh! I only used 2TBSP of tamari but it was WAY to strong. Oops. So sorry, no salmon recipe today but maybe I’ll come back to that idea.

Fortunately I have a kitchen success to share from my breakfast: Simple Berry Sauce. Simple Berry Sauce has been part of my morning for a long time. When I have time, my go to breakfast is a big bowl of oats topped with Simple Berry Sauce and yoghurt. This sauce is quick enough to zap in the microwave while the oats are cooking on the stove.

Simple Berry Sauce Recipe

(serves 1)

Ingredients

  • 1/3C frozen mixed berries
  • 1/2t arrowroot powder (you could substitute cornflour but arrowroot powder has less taste)
  • drop of vanilla essence
  • drop of lemon juice

Method

1. Microwave berries for 1 or 2 minutes. They should be fully defrosted and steaming hot.
2. Mush with a fork and mix in arrowroot powder
3. Microwave for a further 1 or 2 minutes. The mixture should now have a ‘jam-like’ consistency.
4. Mix in vanilla essence and lemon juice.

This sauce is not overly sweet but works well with the sweetness of the banana I put in my oats. It also works well on pancakes. If you have a sweet-tooth add some maple syrup, honey, sugar or agave nectar to taste.

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Vanilla, Banana & Blueberry Protein Oats

 

I love oats. I eat them almost every day and there are few things that I enjoy more than relaxing on a weekend morning with a huge bowl of warming oats, a coffee and something to read.

My theory is that if you don’t like porridge then you are cooking it wrong. My way to eat them has to be using Kath’s Whipped Banana Oatmeal method. (Click here for oatmeal porn). It makes the oats sweet and creamy without any added sugar – definitely a good start to the day.
For the bowl of oats pictured I used:

1/3 cup rolled oats
1/2 cup water
1/2 cup trim milk
1/2 cup banana
1/2 tsp vanilla essence
1/3 cup blueberries
1/3 cup lite cottage cheese (optional)
1 egg white (optional)
1/2 scoop vanilla whey protein powder (optional)

You whisk the oats, water and milk together & stir every few minutes until the banana has dissolved and the mixture is thick and creamy. Once cooked, add the vanilla essence and optional extras. Add the blueberries in right at the end too so you don’t get purple porridge!

I’ve added cottage cheese, egg white and protein powder into my mix because I struggle to get enough protein into my diet for someone who does quite a bit of weight training. The protein powder changes the texture slightly (makes it a tiny bit chalky perhaps) but isn’t too noticeable.

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Vanilla Coconut Pancakes with Lemon Delicious Yogurt, Banana & Maple Syrup

I couldn’t let this blog continue without any food pictures so here’s what I made for breakfast this morning. Yes, that is a giant stack of pancakes and yes, I ate them all.

I used Angela’s for Blueberry Vanilla Pancakes recipe but obviously without the blueberries because I didn’t have any. The recipe states that it makes 6 medium pancakes so I halved it. It was probably a bit too much for one person so I’ll probably divide the recipe by 3 next time… … but halving it is just so much easier! The pancakes are layered with bananas, coconut, maple syrup and my new favourite supermarket discovery: Puhoi Valley Lemon Delicious Yogurt. It tastes so naughty – like you have spooned lemon curd through a creamy dessert. I swear I could eat this stuff spooned straight from the tub.

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