Before I get started, can I just give a HUUUUUGE shout out to my talented sister over on Hithergreen Havoc, who designed my awesome logo?! I love, love, LOVE it. Yoga, love, travel, healthy food and pink… all things that are totally me. Oh, and a nice font (but that’s J’s doing, she’s a massive font nerd). J, you are the best, thank you SO much!
So onto what this post is all about. I received some really positive feedback on my recent blog post which just warmed my heart. A few people also asked me to share some of my favourite recipes and nothing gets me more excited than sharing foodie stories and swapping good recipes so here are a few I think you’ll love.
Even if they don’t float your boat, keep on reading cause I’ve put some alternatives in to suit your tastes. My recipes are VERY much trial and error, tweaking them until I get them just right. So just be aware that cooking times may vary depending on your oven, and that things may be much quicker in certain foodie appliances than other.
If you’re ever stuck on good lunch ideas, or in a dinner-recipe-rut, drop me a line – I LOVE sharing recipes. My sisters often email me with an ingredient they have in abundance or no clue what to do with and ask, “What on earth can I use this for?!” this is a foodie challenge I love – trawling through recipes and coming up with ideas for what they can make!
These are my favourite kind of posts, so if you ever want a recipe, drop me a line and I’d be happy to help out! And yes, I do unhealthy stuff too, promise (husband may disagree with this statement!)
I’ve chosen to share a weekend breakfast recipe, dinner and dessert.
Coconut pancakes with maple and bacon
Recipe adapted from Thr1ve via Women’s Fitness Magazine
4 large organic eggs
¼ cup water
30ml almond milk
30g butter, melted and cooled
3 tsp pure maple syrup
1 tsp pure vanilla essence
2 tsp cinnamon
¼ cup coconut flour
1 tsp baking powder
4 free range bacon rashes, or
Pure maple syrup
Step 1. Mix together the eggs, half the water, almond milk, butter, maple syrup, vanilla, cinnamon and salt in a bowl. Add the coconut flour and baking powder and mix until smooth.
Step 2. Stand for five minutes. If the batter is too thick, add up to 30ml more water to thin it out to a pancake-batter consistency.
Step 3. Pre-heat your pan and add a touch of butter or oil. Pour the batter into small pancake sizes (not too big, they’ll be too hard to flip!) and cook for around two minutes each side. Place cooked pancakes on a plate, cover with foil and place into a low oven to keep warm.
Step 4. If using, cook your bacon until crispy and serve alongside your pancakes with extra maple. Guaranteed YUM!
Creamy brown rice mushroom risotto
Recipe adapted from The Basics Thermomix Cookbook – see my TIPS for other flavour combos if mushrooms don’t float your boat!
80g butter or olive oil
1 brown onion, finely diced
2 garlic cloves, finely chopped
250g mixed mushrooms, sliced
2 tsp dried mixed herbs
325g brown rice
¼ cup dry white wine
500ml vegetable/beef stock
optional 2 tbsp sour cream
40g parmesan cheese, grated
A few sprigs of fresh thyme
Salt and pepper to taste
Step 1. Preheat your oven to 180o. In a frypan, melt your butter or oil then gently fry the onion and garlic until soft
Step 2. Add your mushrooms and sauté until soft. Add mixed herbs and rice and stir to coat.
Step 3. Add wine and stock and stir to combine.
Step 4. Place your mixture into an oven proof dish and cover with a lid or foil.
Step 5. Bake for 30minutes then check – it may need more stock, brown rice can be a bit tricky with how much it absorbs. Place it back in for another 10minutes then check to see if the rice is cooked. Brown rice can be a bit temperamental, but it’s worth using, I promise!
Step 6. Remove the foil, if using sour cream, stir it through now. Cook for a further 5 minutes or until the rice is cooked to your liking. Don’t worry if there’s a lot of liquid left, just drain it off with a spoon – see TIPS below!
Step 7. Mix through the parmesan cheese and thyme, check the seasoning and add salt and pepper to taste. Serve with parmesan shavings if you like it extra cheesy!
- If you’ve got loads, the excess liquid can be used in another recipe that calls for gravy (like a pie or stew) or creamy stock (like pasta or use as a sauce for grilled meats).
Here are some other flavor combinations to try:
- Chicken and chorizo – brown 250g cubed chicken in a pan and add in step 2. Add a teaspoon of smoked paprika along with the mixed herbs. While the risotto is cooking, crisp up 1 sliced chorizo then stir through at the end. Note: this one isn’t quite so healthy as it uses the chorizo, but it is delicious!
- Bacon and spinach – crisp four diced shortcut free range bacon rashes in a pan and add in step 2 along with 1 bag of baby spinach or, 4 cubes of frozen (defrosted and excess water squeezed out).
- Cheesy pumpkin and roasted garlic – roast ½ butternut pumpkin, cubed and four garlic cloves in their skins for 30mins until soft. Squeeze the garlic out of its skin and mash with a fork. Stir through in step 3. You can also stir through the pumpkin in step 3. This method will tend to break it down and form part of your risotto sauce rather than stay in pieces but it’s delicious! Alternatively, stir pumpkin through gently just before serving along with some extra parmesan, cheddar, blue cheese, mozzarella or cheese of your choice. Again, not as healthy thanks to the cheese but cheese is awesome (and can be left out if you prefer). You can also add bacon to this version.
Clean chocolate mousse
Recipe from MORE of the fit woman’s secrets by Lorna Jane
TIP: Start this on the day before – place two cans of coconut cream in the fridge overnight. This one also has a ‘super lazy’ version – see TIPS below the recipe for a super quick version!
1 ½ cups coconut cream (from two cans)
¼ cup cacao powder
3 egg whites at room temperature
½ cup rice malt syrup or honey (more if you have a sweet tooth!)
Step 1. Place the egg whites in an electric mixer and whisk until firm peaks form. Refrigerate until required.
Step 2. Skim off the thick coconut cream, leaving the liquid at the bottom. Don’t throw out the liquid! You can reuse this in smoothies, curries, soaking overnight oats or anything that requires coconut milk.
Step 3. Using the electric mixer, whisk the coconut cream while slowly adding the rice malt syrup or honey. The coconut cream should increase in volume. It should take around five minutes.
Step 4. Sift the cacao powder into the coconut cream and fold in well. Gentle fold in the stiff egg whites, one third at time.
Step 5. Place into individual ramekins and allow to set for at least two hours. Serve with cacao nibs or fresh berries.
TIP: To do a super lazy version, you can just mix the coconut cream (the thick part only) cacao and rice malt syrup in a bowl to combine. It’s just as yummy, but doesn’t have the same consistency as using the egg whites and whipping the cream. This is the fancy version for a special occasion whereas this tip version is the ‘I really need something sweet RIGHT NOW version’ : )
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ENJOY and happy cooking!