Buckwheat Banana Pancakes

Pancakes are my families favourite weekend breakfast and this is my favourite recipe for them. They are super easy even the kids love to get in on the fun. The store-bought premixes contain loads of refined sugars and preservatives I promise you these pancakes are just as fluffy, just as sweet and just as delicious without the nasties.

Buckwheat flour is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten-free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead.

This is a basic recipe, you can add other ingredients to this such as blueberries, strawberries, sultanas, sliced apple or choc chip if you like. Also great for school lunch boxes.  A easy recipe to keep in the recipe folder.

Buckwheat Banana Pancakes

Ingredients

3/4 cup buckwheat flour

3/4 cup spelt flour

3 tsp baking powder

1 egg

1 tsp cinnamon

1 cup mashed bananas (approx 3)

3/4 cup milk of choice

1/4 cup rice malt syrup or maple syrup

*You can substitute flours for wholemeal plain flour if you prefer

Directions

  1. In a large bowl add all ingredients then whisk together till  thick batter consistency  if mixture is too thick add a little more milk. Let is sit for 5 mins
  2. Heat a non stick fry pan on medium heat, add 1 heaped tablespoons of mixture into pan
  3. Once bubbles start to appear flip them over and cook for a further minute until just browned
  4. Repeat using all remaining batter
  5. Add your favourite toppings such as sliced strawberries, blueberries, banana and maple syrup

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Turmeric: A teaspoon a day to keep the doctor away..

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#Trending Turmeric has had a lot of publicity lately, seems to be the new health craze and with good reason…

What is it?

Turmeric is a plant derived spice from the ginger family. It is used in Indian cooking which they have been using for thousands of years. It is also what gives curries and dishes its yellow colour.

By having just a teaspoon a day can have significant effects on your health. It is a powerful antioxidant that studies have shown it to reduce the risk of developing diseases such as brain, heart and dietary derived illness and also prevents development of cancer, cancer cell growth and Alzheimer’s disease. Also has been linked with aiding weight loss, That is some powerful yellow superfood spice!!!

How we can use it? Grated Fresh or Dried Powder

+ Add it to scrambled eggs and frittatas

+ Flavour roast vegetables

+ Add to rice and pilaf

+ Add to fresh juices or smoothies

+ Soups and Dahl

+ Add to Steak and Chicken spice rubs

+ Turmeric Tea

+ And the latest Turmeric lattes

Here is an easy smoothie recipe that can be whipped up in the morning before work/school or for an after school treat my kids absolutely love this and have no idea there is all the extra healthy goodness of chia seeds and turmeric in it. Healthy and Delicious!

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Mango, Banana & Turmeric Smoothie

  • Servings: 1
  • Difficulty: easy & child friendly
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An easy smoothie recipe with the added goodness of turmeric and chia

Ingredients

1 cup frozen mango or 1 fresh mango (if using fresh you will need to add some ice)

1 banana

1 tsp white chia seeds

1 tsp turmeric power or grated fresh

1/2 tsp cinnamon

1 tsp honey

1 tsp coconut oil

1.5 cups almond milk or coconut water for non dairy option

Directions

  1. Add all ingredients in a high-powered blender and blitz till smooth
  2. Topped with extra black chia seeds and coconut chips

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Sundays Are For Brunching

Lazy Sundays are the best and if you don’t have children not waking up to an alarm equals heaven…Unfortunately for me I have three monsters who still wake up at the crack of dawn and are unbeknown to the word quiet so we are still up early as usual.

On Sundays we like to enjoy breakfast together something a little more special than the weekday oats and toast. Scrambled eggs are a crowd pleaser for the whole family, easy to whip and by adding a healthy kale pesto, sourdough toast with some watercress or fetta and a hot espresso we still feel like we are brunching at the local hipster cafe, difference is there is no crowds, no exuberant bill and we can still be in our pjs. Winning!!

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Kale & Basil Pesto

Ingredients

1 cup firmly packed kale leaves stalks removed

1 garlic clove

1/4 cup pinenuts

1/3 cup basil leaves

1/3 cup grated parmesan

Juice of 1/2 lemon

3tbs olive oil

salt and pepper

Directions

  1. Place kale, garlic, pinenuts, basil, parmesan and lemon juice in a food processor and blitz till smooth
  2. Add olive oil while pulsing till well combined
  3. Season with salt and pepper
  4. Place in a sterilisered airtight jar and keep in the fridge.

Pesto is also great as a dip or through pasta.

 

Chia Seeds, Tiny Balls Of Goodness

Chia Seeds are amongst the most nutritious foods on the planet, here are some reasons why you should be eating these tiny balls of goodness.

+ They are Gluten Free

+ Contain high amounts of fibre, protein, tons of antioxidants and my favourite omega3 fatty acids which assists in healthy brain development great for kids

+ Can lower the risks of heart disease

+ Maintains healthy bones

+ Improves exercise performance

+ Makes you feel fuller for longer, an excellent breakfast food

This recipe is so easy takes all of 5 mins to prepare, leave it in the fridge overnight and you have breakfast ready for the morning.

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Raspberry Chia Breakfast Pudding

  • Difficulty: easy peasy
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A easy prepared superfood breakfast or snack that the whole family can enjoy. You can add which ever fruit you like also can add to your favourite muesli or granola

Ingredients

1 cup fresh or frozen raspberries mashed slightly with a fork

2 cups natural greek yoghurt

1/4 cup white chia seeds

1/2 tsp vanilla extract

1 tbs rice malt syrup

extra raspberries and blueberries to top

Directions

In a medium bowl add all ingredients and mix to combine, cover and refrigerate overnight. Serve with extra fruit or muesli

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Frittata Basics

Mastering a basic frittata is essential, once you get whisking the possibilities are endless. Start with the basic egg mix then you can literally add anything you like to it. You can change it up and add different vegetables, herbs, deli meats, olives  and cheeses to keep things interesting. Fritattas are so versatile you can enjoy them for breakfast, a light lunch or even for quick dinner accompanied  with a salad.

Eggs are a great source of protein and omega 3 fatty acids which is essential for healthy brain functioning and is more enriched in free ranged chickens over caged, besides the fact it being more humane for the poor chickens of course. If you are wanting to lose weight I suggest to use half the amount of egg yolks so if the recipe says 8 eggs use 4 whole eggs and 4 egg whites as that is where the polyunsaturated fats lie. Maintaining a healthy life I believe you can enjoy good fats (polyunsaturated)  I never worry too much about them as I believe and as recent research suggests sugar is the weight gainer not fats.

*Basic Frittata consists of 8 eggs, 1/2 cup milk, 2 cups of whatever fillings you like,  salt and pepper and that’s it!

*Tips: I slice into individual portions and cling wrap or place in a container and put in the freezer for when you are pressed for time. Don’t over whisk eggs and pre cook your vegetables.

Mediterranean Frittata with Goats Cheese

  • Servings: 8
  • Difficulty: easy
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A easy, versatile and cost effective meal, that is still healthy and delicious.

Ingredients

8 eggs

1/2 cup milk

2 cups  pre cooked vegetables (spanish onion, sweet potato, marinated capsicum, baby spinach, olives and pieces of goats cheese

Directions

  1. lightly whisk eggs and milk, saltt and pepper in a large bowl
  2. In an oven proof dish add cooked vegetables spreading evenly over the base o the dish
  3. Pour over egg mixture
  4. Bake in a 180’c oven for 25-30mins

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