Egg Free Pancake

So since I had already eaten a stack of eggs this week, thought I should cut down for a little bit and so this gave me the chance to experiment with homemade pancakes without eggs. This is also great if you run of eggs during the week and still want pancakes for breakfast! These were so easy, I couldn’t believe it! But me being me, I was really indecisive with what flavour pancakes I wanted so I made two kinds!

Chocolate and Vanilla Egg Free Pancakes (yields 6 – 3 chocolate, 3 vanilla)

What you’re going to need

1 cup flour

1 cup soy milk (keep handy because you might need it again later)

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 teaspoon cacao powder (keep aside for now)

Method

1. Sift the flour and baking powder together in a small bowl

2. Add the milk and vanilla extract and whisk until mixture is smooth and combined

3. Warm up a non stick pan on a medium heat. Use a ladle to add 3 equal portions of batter on the pan whilst keeping half of the mixture in the bowl

4. Once bubbles start forming, flip over and cook for another minute or two (I noticed these pancakes cook a lot quicker than any other pancakes I’ve made). When cooked, set these aside.

5. To the remaining batter, add the cacao powder and whisk until combined (I found that I needed to add a little bit more milk here because the batter was way too thick otherwise)

6. Cook the same as the first batch by creating 3 equal portions on the pan and flipping when the bubbles appear.

7. Serve with fruit and maple syrup!

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Shakshuka

Shakshuka or “baked eggs” as it may be more commonly known, is a spicy tomato sauce based dish with eggs being the hero! I have never tried it before I made it myself so not sure what it is meant to taste like traditionally, however, my version tasted amazing regardless! I invested in a Baccarat Granite fry pan and it is glorious. No need for butters when you’re cooking and absolutely nothing sticks so it’s super quick to clean! It is also oven safe which worked perfectly for this dish and reduces the amount of dish washing afterwards! My recipe is not strictly traditional as I opted not to use capsicum but mushrooms instead. Here’s what I came up with!

Shakshuka (serves 1)

What you’re going to need

2 eggs

1 tin diced italian tomatoes

1 teaspoon tomato paste

1/4 brown onion, diced

1 clove garlic, minced

1/2 teaspoon cumin

1/2 teaspoon sweet paprika

3 button mushrooms, sliced

salt and pepper

1 teaspoon olive oil (for browning onions and garlic)

sourdough toast for serving

Method

1. Preheat oven to 180 degrees

2. Warm up the oil on a medium heat in a small frypan (preferably an oven safe pan because it will keep this as a one pan dish). Add the onions and garlic and cook through until softened

3. Add the tin tomatoes, tomato paste, cumin, paprika, salt and pepper. Stir through making sure everything is well combined.

4. Once sauce begins to thicken, add the mushrooms.

5. For the eggs, you can either crack them directly into the sauce, evenly spread apart. (or what I did was crack them one at a time into a separate container, just to avoid any possibility of eggshell falling in the sauce and also so I could get a perfect position in the pan for the eggs) Once eggs are in the pan on top of the sauce, place the fry pan in the oven for 10 minutes or until eggs are cooked to your desired preference.

6. Serve with sourdough toast (or any kind of toast will be fine too!)

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Basil and Rocket Pesto

I love making pesto because there is no cooking involved besides what you’re serving it with. Which means…you can make it in bulk ahead of time and store in the fridge until you’re ready to use it! I used rocket in my recipe because it adds another dimension to the dish and also just because it’s a great way to incorporate more greens into your diet! I’ve been making pesto for a long time but I feel like I can safely say that I’m 100% percent happy with the recipe I’m presenting today.

Basil and Rocket Pesto

What you’re going to need

Handful basil leaves (save yourself a heap of coin by growing your own)

Handful baby rocket leaves

1 clove garlic, crushed

6 walnuts

4 tablespoons olive oil

pinch sea salt

Method

1. Chuck all of your ingredients into a pulse blender/food processor until desired consistency is achieved

2. Serve with fettucine (I left a little bit of pasta water in with the pasta just to give to this dish a bit more moisture!

Banana Based Smoothie Bowls

I know this is not a new revelation but it is in my household. Breakfast is now my favourite meal of the day because I just let all my creative juices fly. There are a zillion and one recipes for smoothie bowls but if you’re stuck on ideas here is one that I whipped up the other morning before work! This is budget friendly and something that everyone can whip up at home with these ingredients or any fruits that you desire! Always make sure you shop around for your food and remember to buy in bulk where possible.

What you’re going to need

Smoothie component

2 frozen bananas (rookie mistake I made the first time was not pre-cutting the banana before freezing so make sure you do that! Cut your banana into about 5-6 chunks about the size of ice cubes)

1/2 cup blueberries (fresh or frozen)

1 tablespoon cacao powder

1 tablespoon vanilla protein powder

pinch cinnamon

1-2 tablespoons soy milk (or any milk really but not full cream because it will be super rich)

Toppings

3-4 tablespoons granola (recipe for the one I made is a few posts back)

1 tablespoon coconut

handful walnuts (or any nut of your choosing)

Method

1. Use a food processor (not a blender, I tried this and the banana chucks were just spinning around and around) and add all of your ingredients. Process until a smooth consistency is achieved. Run a spoon through the mixture to check there are no chunks left.

2. Pour into a bowl and add your toppings!

I love this recipe and method of makings smoothies because you don’t need to add ice or anything to keep it chilled. Also it makes breakfast so much more beautiful and exciting! So here are pictures of bowls I’ve made so far! There are many more to come but just a preview of my creations so far.

Sweet Potato Salad with Balsamic Dressing

So after a long day at work and then my bi weekly kickboxing class, I wanted dinner tonight to be light, simple and healthy. I visited the supermarket during the day today and picked up a sweet potato. Whilst in the queue at Coles, a man said to me “Wow that is a really big potato”. It was really awkward and wasn’t really sure what to say so I just went along and purchased it anyway. It weighed 850 grams!!! And cost $4! Alas, this potato is big enough to last me three meals so I thought it was a pretty good investment. One of the meals I decided to test out tonight which I have been thinking about all day is this salad. Serving size = 1.

Sweet Potato Salad with Balsamic Dressing 

What you’re going to need

1 sweet potato (if you bought a mega sized one like me then you will only need 1/3 of it)

A big handful of baby rocket

1/2 tablespoon pine nuts

Dressing

1/2 tablespoon balsamic vinegar

1/2 tablespoon olive oil

1 teaspoon maple syrup

salt and pepper

Method

1. Preheat your oven to 200 degrees Celcius

2. Peel and cut your sweet potato into 1cm cubes. (Or if you’re super hungry cut them smaller!)

3. Lightly drizzle your spuddies with olive oil and season with salt and cracked pepper

4. Bake for 20 minutes or until a fork can go through them with ease

5. Whilst the potatoes are baking, toast your pine nuts in a fry pan until golden brown. Also, to prepare the dressing, simply combine all your ingredients in a cup/jug.

6. Assemble your salad starting with the rocket, then potato then pine nuts. Dress the salad and enjoy! (make sure to stir the dressing just before pouring because it will have separated when left to sit on the bench!)

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Chocolate and Coconut Granola

Today, my challenge was to create a nutritious yet delicious granola using only ingredients that I had available at home. Granola is quite a genius creation as you can throw whatever you like in the mix and it will most likely still taste fabulous. The granola that I have created is vegan and refined sugar free!

Chocolate and Coconut Granola (makes 2 cups)

What you’re going to need

1 cup rolled oats

3/4 cup puffed rice

1/3 cup desiccated coconut

1/3 cup raw mixed nuts, roughly chopped

2 tablespoons rice malt syrup

1 tablespoon cacao powder

1/2 teaspoon vanilla extract

Method

1. Preheat your oven to 160 degrees

2. In a medium bowl, mix the oats, puffed rice, coconut and nuts.

3. Pour the wet ingredients over the dry ingredients and stir until all the dry mix is evenly coated.

4. Spread the mix evenly over a lined baking tray. Bake in the oven for 30 minutes and mix the tray with a spoon periodically.

6. Store in an airtight container for up to a week!