Indulged a bit too much this weekend? All your good intentions left you by Saturday evening while dining out? Do you need to up your veggie intake? Then this delicious detox green smoothie is just what you need.
- Looking for a simple snack to treat your family and friends with this weekend? These easy baked jalapeño poppers are a real crowd pleaser and a lighter version of the deep-fried ones. Serve them with a creamy honey mustard sauce.
Fact: I really love jalapeño poppers. Another fact: I really don’t like deep frying food on my stove-top as it leaves oil splattered everywhere. So in the alternative, I decided to make these easy baked jalapeño poppers in my oven. It is a double bonus recipe as not only is it a lighter kilojoule version, but I am also left with a clean stove-top. The best part of these jalapeño poppers though is definitely the cheesy, crunchy spicy taste. I have to admit I have a bit of a jalapeño popper addiction lately. I could most likely even eat them for breakfast every single morning.
This spicy Moroccan chickpea salad has all the elements that make a salad fabulous. It is filled with crunchy greens, sweet butternut, juicy tomatoes, spicy chickpeas, and a zingy honey mustard salad dressing. I got the inspiration for this salad from one of our chain coffee shops, Mugg and Bean, who serves a similar salad. It is my absolute favorite item on their menu and I order this every time I visit them. This is my version of their Spicy Moroccan chickpea salad, and it is mighty good!
Summer honey mustard trout with pineapple salsa.
Trout is such a delicious freshwater fish and makes such a lovely lunch or light dinner on a hot summer day. My hubby cooked this summer honey mustard trout over the coals, and I made a pineapple salsa to complement it along with some roasted sweet potatoes for Sunday lunch today.
Recently, we had the opportunity to fish at a beautiful dam at the Horseshoe Trout and About while being on holiday in Sabie, Mpumalanga. It is a beautiful way to spend your day in nature and we were fortunate enough to catch quite a few trouts. Horse Shoe Trout and About cleans and vacuum packs all your caught fish for a small fee. Better and fresher you won’t find.
Feeling a bit under the weather and want to boost your immunity? Want to help your skin with collagen production without having to buy an expensive cream? Then this Vitamin C booster smoothie is the perfect breakfast remedy for you.
This earthy Moroccan quinoa gem squash is full of spicy flavors and is a delicious light lunch or side dish that goes well with roast meat.
So it is Monday again. It is thát day again. We start work again after the weekend, feel a little blue and have a Meat-free day. So I compiled a little recipe for you that will brighten up your Monday-blues: Fragrant Moroccan quinoa gem squash. These little rounds of yellow, sunshine are filled with healthy, fluffy, quinoa, crunchy nuts and creamy feta cheese. The lemon and orange adds just the right amount of sweetness and zest. They work perfectly as a light lunch or dinner when served with a fresh green salad and flatbread. They are also the perfect side dish to roast chicken or pork chops. Quinoa is not just gluten-free but also packed with proteïn.
I usually cook quinoa in my pressure cooker for 13 minutes to speed things up a bit. Hence this recipe is a quick and easy one. Thanks to the addition of quinoa, this is also a super healthy dish. Quinoa contains lots of protein as well as all 9 of the amino acids. Furthermore, it is a awesome source of calcium, manganese, and magnesium. Quinoa is, therefore, a great vegetarian option. When you roast the gem squash, turn them face-down on the baking sheet to ensure that they roast evenly. This also ensures that they caramelize on the edges giving them a sweet, nutty taste.
If you enjoyed this post you might also enjoy:
Remember to like and share with all your friends and family. I would also love to hear from you in the comment section.
Moroccan quinoa gem squash1
Pressure cooker for preparing the quinoa
- 3 gem squashes halved
- 30 ml garlic-flavored olive oil
- 1 cup quinoa
- 2 cups water
- 2 large pinches salt
- 1 orange's zest and juice
- 1 lemon's zest and juice
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp fresh mint chopped
- 30 g wall-nuts
- 1 wheel feta cheese
Preheat the oven to 200° C
Season the gem squash with salt, drizzle the garlic-flavored olive oil over it and place face down on a baking sheet. When the oven is ready, insert into the oven and roast for 20 minutes
Add the quinoa, water, and salt to the pressure cooker and cook on high for 20 min. When done release the pressure and open the lid. Let the quinoa cool down slightly.
Add the remainder of the ingredients excluding the feta cheese to the quinoa and mix well.
Add the feta and mint and mix gently
Heat a frying pan and toast the nuts till they become slightly darker and release a nutty fragrance. Coarsely chop the toasted nuts and mix into the quinoa filling.
Spoon the quinoa into the gem squash and fill it to the top. Garnish with extra feta cheese and mint.
Só, after this winter I decided to take the next sixty days to adopt healthier habits, to take my health back one day at a time. This includes exercising most days and starting each day with a breakfast that is rich in micro nutrients. This blueberry and banana smoothie bowl meets the exact criteria. The great thing is that it actually tastes just like blueberry ice-cream. This is like Summer in a bowl. I love to just take my time savouring each spoonful packed with amazing anti-oxidants and cancer-fighting benefits. This smoothie bowl leaves me so satisfied, I don’t need another snack until lunch time. I like to add extra nuts and granola as a topping for extra crunch and texture.
Blueberries contain the following vitamins and minerals:
- Vitamin K1: This vitamin assists with healthy blood clotting and is also beneficial for bone health.
- Vitamin C: Vitamin C is an important anti-oxidant that assists in skin health and immune function.
- Manganese: An important mineral that assists carboydrate metabolism.
Bueberries further contains small amounts of vitamin E and B6, are extremely rich in antioxidants and they contribute to heart health, brain health and blood sugar control.
Takes: Less than 5 minutes to assemble. Serves 1 Very easy.
You will need:
- 1 frozen banana (not too ripe)
- 1 cup frozen blueberries
- 1/4 cup light coconut milk
- A powerful blender
- Fresh fruit, toasted nuts (I used almonds) and/or granola to top your smoothie bowl with.
How to make:
- Place all of the above ingredients in a blender and blend until it reaches an ice-cream-like consistancy.
- Scoop the mixture into a breakfast bowl and top with your choice of fresh fruit, granola and/or toasted nuts.
If you enjoyed this post please let me know by liking it and leaving a comment.
I really love a slow Saturday morning where I could sleep in for a bit, maybe go for a run and just tinker about in my kitchen. These pancakes are the ideal Saturday morning healthy, comfort food. They are fluffy and comforting with just the right amount of sweet, yet they are filling enough to sustain your energy levels for quite a few hours. But wait! The best part is, you just blend all the ingredients together in a blender. No hours of washing various baking tools! I just usually add a bit of dishwashing liquid with a cup of warm water to my blender jug and press the pulse button a few times, and then rinse it out. See! A healthy breakfast with little dishes is totally possible.
These pancakes are naturally gluten-free. But do yourself a favor and make sure from the packaging of your oats that it is not contaminated in a factory that handles gluten-filled products. If you want to, you could also make it dairy-free by substituting regular cow’s milk for unsweetened almond milk. They also contain no extra added sugar as the ripe bananas are naturally sweet, making them a good breakfast choice for both kids and grown-ups.
This takes about: 20 min (10 min to prep and 10 to cook). Serves: 4 people or 2 teenagers. Ridiculously easy to make.
You will need:
- 3 cups regular oats
- 4 medium very ripe bananas (the riper, the sweeter)
- 4 large organic free-range eggs
- 1 cup of low fat cow’s milk or almond milk
- 1 tsp of vanilla
- :2 tsp baking powder
- 1 tsp cinnamon
- a large pinch of salt
- a pinch of nutmeg
- vegetable oil to cook
- fruit and honey or maple syrup to top the pancakes with
- Place the oats into a high powered blender and grind the oats down to a fine flour.
- Add the rest of the ingredients and blend until smooth
- Lightly coat a griddle pan with the vegetable oil and heat over medium heat.
- Add large spoons full of batter to the griddle and flip the pancakes over once bubbles start to form on the top. Cook until golden on both sides
- Remove from the griddle and serve hot with all your favorite toppings.
My family seems to live of oats. This healthy grain is always around to fill tummies and to give energy and comfort where it is needed. Heck, many a Sunday evening when this mom is not in the mood to cook anymore, my children would grab a bowl of quick oats. I have even caught my teenager with a bowl just before her two hour swim practice, making sure she has enough energy to carry her through a tough set. It even seems to make its way on our camping trips. Jip, oats is a big part of this family’s breakfast repertoire. If I find my pantry without oats for a day or so I almost feel like I have been caught with my pants down.
A friend of mine remarked the other day how her family does not like oats because it is so bland. Well never despair! Here is a quick idea to perk up your healthy bowl of gluten-free, whole grain that is a great source of vitamins, fibre minerals and anti-oxidants with added perks of weight-loss, lower blood sugar and reduced risk of heart disease. It is also the perfect blank canvas to further add nutrition in the form of your favorite fruits, nuts, yoghurt, seeds and heck if you want to why not peanut butter and dark chocolate chips.
Why is oatmeal seen as healthy?
Oats is seen as healthy for quite a few reasons, here is a few of my favorites:
- Oats contain both soluble and insoluble fibre that lowers cholesterol and help stabilize blood sugar levels. It also assists the body with intestinal health.
- Oats have a variety of anti-oxidants that has been found to exibit anti-inflammatory activity. It may provide protection against coronary disease and colon cancer.
- One cup of cooked oats has 4 grams of fibre and six grams of protein.
- Oats keep you full for longer and can thus help you to loose weight.
For this delicious bowl of oats I added some naturally flavored yoghurt from a dairy farm near to us as well as berries, some almonds and banana. Top it with a teaspoon of honey and sprinkle of cinnamon and you have a beautiful creamy, rich breakfast that will make your family sing.
Serves 2. Takes about 20 minutes. Easy.
You will need:
1 cup rolled oats
2 cups boiling water
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
To top your oats:
Naturally flavored yoghurt
Some honey and if you want some extra cinnamon
- Place all the ingredients excluding the toppings in a saucepan and bring everything to a boil. Cook for about 5 minutes and then reduce the heat.
- Simmer for 10 minutes and remove from heat.
- Let the oats cool down for a few minutes with the lid on the saucepan.
- Dish the oats into your favorite bowls and top with the fruits, nuts, yoghurt, honey and cinnamon.
What if I told you that what you start your day with will impact the rest of your day? Putting together a healthy, nourishing breakfast does not need to be difficult or time consuming and a Buddha bowl such as the one I created will keep your energy levels up for the whole morning and prevent unwanted cravings that can lead to unhealthy snacking. It is also a creative way to finish all your left-over veggies from previous meals.
A Buddha bowl usually consists of a grain, fresh or roasted veggies and good quality protein and a healthy fat. I put this bowl together in less than fifteen minutes as I cooked the red and white quinoa in my pressure cooker in ten minutes, while simultaneously boiling the egg in an egg boiler device. (Yes, I am a bit of a kitchen gadget junkie). The rest is just left-overs from meals over the weekend like the corn that I cut from half a cobb and the roasted artichokes and sweet peppers that I used on our home-made pizza on Friday. Furthermore I just added a bit of everyday fresh ingredients fom my refrigerator. I really love the idea that you can add all of your favorite things to your bowl, the key is just to have some balance, a good quality grain, good protein, healthy fats and your favorite veggies. Why not swop out some of your veggies for some of your favorite fruits if you feel like it?
Serves 1. Easy. Takes less than 15 minutes.
How to make this Budha Bowl:
You wil need:
- 1/4 cup prepared quinoa
- 1/2 cob of corn cut off
- 1/2 cup chopped red and yellow pepper
- 1/2 cup shredded lettuce
- 5 cherry tomatoes halved
- 2 bottled roasted artichoke hearts chopped
- 1 medium boiled egg
- 2 teaspoons virgin olive oil
- micro herbs to garnish
- Salt and pepper to season
How to assemble:
- Neatly place all of the above ingredients in a medium bowl of your choice.
- Drizzle olive oil over all the ingredients
- Season with salt and pepper