Banana Raspberry Muffins

Bananas and raspberries are my two current fruit obsessions! I have recently started full time work so I am desperately trying to whip up stuff to take to work to avoid spending all my money on for the most part, mediocre pastries and desserts. So here were born these delectable banana and raspberry muffins!

It’s kind of freaky when you’re out at a canteen or smallish shop and you see packaged baked goods with over a week’s expiry on them. Who really knows the extra stuff they’re putting in to preserve them. Homemade is always best and even though we live in a such a crazy busy and sometimes overly hectic society, it’s always nice to take some time out to be more aware of the things you are consuming because at the end of the day, it will help your body perform so much better.

Okay so enough life inspo talk for today…onward to the recipe! This recipe only contains 7 ingredients! Most of them are standard pantry staples so hopefully you have everything you need to whip these up! Kept these dairy free because of bod so here we go!

Banana Raspberry Muffins (yields 6)

What you’re going to need

1 cup self raising flour

1/4 cup non dairy milk (rice, oat, soy)

2 tablespoons Nuttelex (or other non dairy butter substitute)

1/4 cup brown sugar

1 egg

2 overripe bananas, mashed

1/3 cup raspberries (fresh or frozen)

Method

  1. Preheat oven to 180 degrees Celcius.
  2. In a bowl, sift the flour and then mix in the sugar.
  3. Combine all wet ingredients (egg, butter, milk) in a small bowl. Pour in with the dry ingredients and add mashed bananas.
  4. Mix well and ensure mix is completely uniform before adding raspberries.
  5. In a muffin tray (sprayed with cooking spray or use patty pans), add even amounts of mixture into each spot. (I like my muffin quite big but you could spread the mix to make 8-10 smaller muffins)
  6. Bake for 25 minutes or until a skewer comes out clean. Leave in the tray for 5 minutes then transfer to a cooling rack.

Banana Raspberry Muffins

PB Choc Smoothie

The weather’s warming up and all of the amazing summer fruit is finally in season and alongside the purchase of a new blender, smoothie production is in full swing at the moment! Smoothies are a great way of sneaking in extra fruit and vegetables into your day if you are not a big eater of them in a snack form.

So generally speaking, most people would rather sleep in than get up super early and prepare a full on breakfast. However, to escape the boring and repetitive cereal and toast regime, smoothies provide a quick, easy and healthy breakfast. They are great both at home and on the go. As for your ingredients and what to put in, that is completely up to you! Some good staple ingredients to keep on hand are: your liquid of choice (I use either soy milk/rice milk/coconut water), frozen bananas that have been sliced before freezing so they’re ready to go and plenty of fresh in season fruits and vegetables (as these will always be cheaper than out of season produce).

If you want to jazz it up a bit, you can invest in a bag of chia seeds. If you use them as frequently as I do, I would recommend going onto eBay and purchasing a bulk bag – knocks some much needed dollars off the price and some offer free shipping too! Another good investment is raw cacao powder. The most pure form and zero added sugar. I also found this in bulk on eBay and it was a great price and much cheaper than buying the $9 100 gram packets that I have seen around… One last smoothie add in that I love is cinnamon! I don’t have this in bulk but we always have some handy at home. Just a few shakes into your mix and it just adds a wonderful flavour!

So now onto today’s smoothie creation. Simple yet delicious flavour combination of peanut butter and chocolate. You cannot go wrong and this combo will work in a cake, biscuit and of course smoothie just to name a few. So if you want to try this out for yourself, here is what you need to do!

PB Choc Smoothie

What you’re going to need

1 cup liquid (water, milk, non dairy milk)

1 frozen banana

1 tablespoon peanut butter

1 tablespoon cacao powder

1/4 avocado

1/4 teaspoon cinnamon

dark chocolate, for decoration (optional)

Method

  1. Using a sturdy blender that will blend frozen fruit, load in your ingredients. (My blender works best if you put the ingredients in the order of softest to hardest. So for this I put milk, the powders, peanut butter, avocado then the banana)
  2. Blend until smooth, with no lumps and nothing stuck on the sides of the jug.
  3. Serve immediately or store in a mason jar with lid for portable consumption!

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Check out my Instagram for more smoothie creations!ย 


Note: You can prepare smoothies the night before to get that extra 5 minutes of sleep. However, the longer they are left in their smoothie state, the more nutritional value that is lost from the fruit and also the taste will change.ย 

Quinoa Stuffed Mushrooms

So one of the first times I had stuffed mushrooms was at one of my favourite restaurants in Sydney. They were delicious but not something that you could eat on a regular basis. These ones I’ve whipped up are healthy enough that you can eat a heap in one sitting and not feel a) sick b) guilty and c) not pay the absurd price that I payed for the restaurant ones… A friend of mine gave me the idea of quinoa stuffed mushrooms! I had a play around with things I had in both my garden and the pantry to get some good flavour combinations going! Here’s what I came up with

Quinoa Stuffed Mushrooms

What you’re going to needย 

6 cup mushrooms (the medium sized ones)

1/4 cup quinoa, cooked as per packet instructions

25 grams feta cheese (adjust this as much as you like!)***

2 teaspoons pine nuts

small handful basil, roughly chopped

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. Get quinoa cooking so you can do all your other prep at the same time.
  3. Peel and remove stalk from mushrooms.
  4. In a small bowl, combine the pine nuts, basil and feta. Once quinoa is cooked, mix through with the other ingredients. Season if required.
  5. On a lined baking tray, place the mushrooms evenly spaced apart. Spoon some of the quinoa mixture into the centre of each mushroom (they can be overfilled)
  6. Bake for about 20 minutes or until the mushrooms are baked to your liking.
  7. Serve and eat straight away!

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*** Feel free to omit the cheese for a dairy free and vegan friendly option. However, to alleviate the mixture being dry, I would suggest mixing through some olive oil for both moisture and another element of flavour!

Tuna Zucchini Pasta Salad

So I absolutely love seafood! Unfortunately seafood can be a bit expensive at times and also inconvenient as I only like buying seafood from specific places. However, tinned tuna is my saviour and it’s always an item on hand at home. I wanted to add some protein to this salad and as I was in a bit of a hurry, tuna was the easiest choice. For this recipe, I have loaded the salad with greens so that it is super healthy! Also the best thing about it too is that I did not use any oils. I made a dressing out of the smashed avocado which i lightly seasoned and then I mixed that through the salad to give it moisture. It works as a creamy dressing so was a perfect accompaniment for the zucchini. I like making salads because it forces you to be creative with ingredients you have readily available. It is incredibly easy to whip together and so there’s no excuse to reach for fried or “fast foods”. This will actually save you a bit of coin too.

Tuna Zucchini Pasta Salad

What you’re going to need

1 tin tuna (any kind is fine, a healthier option is to choose one in springwater as opposed to oil)

1/2 zucchini, julienned

handful baby rocket

handful baby spinach

1/2 avocado, mashed (to prevent making more washing up, just mash up your avo whilst it is still in the skin. Its works as a bowl!)

10 walnuts

salt and pepper

lemon juice (optional)

Method

1. Season the avocado with salt and pepper

2. Place the tuna, zucchini, rocket and spinach in a bowl and combine with tongs.

3. Scoop the avocado in and mix through until all the ingredients are coated with avocado

4. Top with walnuts.

5. Drizzle with lemon (optional)

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