Recipe – “Chia Bircher”

1 dsp coconut flakes
handful of chopped nuts
2 tsp chia seeds
1/4c mixed frozen berries
3 large dsp sized dollops of plain/greek yoghurt (quite thick yoghurt – Collective brand)

My Fitness Pal says:

Total: 562 cal 33 carb 41 fat 15 protein

Recipe – “Chai Latte”

Found this interesting page and started following on Facebook.  This recipe came up last night so I thought I’d give it a try this morning.

2 eggs
1 tbsp coconut oil
1/2c boiling water
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
1 date, softened in hot water then chopped finely

Place all into a blender and whizz until mixed through and frothy.  Makes one cup.

Tastes great – and normally I’m not a huge spice fan.  I’m interested to see how filling it is (at the moment the froth is filling me up – but I’m considering this as a breakfast-in-a-hurry option – will give it an hour or two post-consumption and put some more thoughts down).

Recipe – “Egg Foo Young Cakes”

Inspiration from here.

6 medium eggs
Salt and Pepper
chopped coriander (loosely 1/4c)
1/4c coconut flour
1/2 tsp baking soda
4 frozen spinach cubes (Talleys) – thawed in microwave (about 1min 30sec) and then squeezed the excess liquid out using paper towels.  Final amount a compact 1/3-1/2c.
1 rasher of bacon, cooked, rind off
1/2 tsp apple cider vinegar
Ghee for frying.

Whisk eggs and salt and pepper.  Add coconut flour, baking soda, mix well.  Add coriander, bacon, apple cider vinegar. Mix again.

Heat ghee and place dollop into frying pan; press down to flatten the patty.  Turn once browned; once cooked cool on a wire rack.

(Makes 6 thick cakes).

Recipe – “Spicy Salmon Cakes”

Inspiration from here

1x tin 210g salmon, well drained

1x tin 105g salmon, well drained

1 spring onion, finely sliced (a loose 1/4c once chopped)

chopped coriander (about another loose 1/4c on top of the spring onion)

1c mashed boiled kumara, skin off

zest of 1/2 lemon

3 eggs (medium)

1/2 tsp ground chilli

salt & pepper to taste

 

  1. Mix salmon, spring onion and coriander together.
  2. Add the mashed kumara, mix together.
  3. Add rest of the ingredients, mix well.
  4. Grease 6 texas size muffin tins and put mixture in each one.  Flatten with back of spoon.
  5. Into oven 180C; 20-25mins.
  6. Turn out onto a wire rack.

Recipe – “Bacon and Egg Cups”

Took inspiration from here and did this:

  • 12 eggs, (initially I whisked 6 eggs with cream, but the tide was out, so added what ended up being another 6 eggs whisked without additional cream)
  • enough bacon to fit 6 texas muffin size cups
  • half an onion, chopped,
  • half a capsicum
  • grated cheese
  • 2 cups had a dollop of pesto-y type stuff I had in the fridge

Sauted onion and then added capsicum

Lined the texas muffin cups with bacon, tried to get fat side poking up so they’ll crisp up in oven

Added the chopped onions/capsicum, then topped up with egg.

Added the pesto to 2, then grated cheese across all of them.

Oven @ 180C … 20mins

Recipe – “Pancakes”

Stolen in its entirety from here.

I made them very small as suggested, they tasted pretty good, could possibly leave out the maple syrup and turn them into savory wee treats.

All up, it made about 10-12 and they’re very dense / filling, so only recommend 6 or so per person.

Served with berries, bacon, and a dash of maple syrup over the top.

Recipe – “Green Smoothie”

For the record, my smoothie is purple in colour, but with a cup of baby spinach leaves, I’m still calling this a green smoothie!

First smoothie in a long time, and I think that I’m sold on this way of getting a whole bunch of good stuff into your body in a really easy way.

I was hunting around the internet trying to find a green smoothie recipe that used the ingredients I have at home.  I was onto the last page before attempting the experimental method (bung it all into a blender, see what comes out) when I found this choice page. I heart the delivery/presentation of the ‘recipe,’ so in the end I feel like I went in with a big hug from that page and the words of “go forth and experiment – she’ll be right!” in my ears.

So, here’s what I “bunged” in:

– 1 can (400mL) coconut milk
– big handful of washed baby spinach leaves
– 1c frozen mixed berries (strawberries, boysenberries, blueberries, raspberries)
– about half a stalk of washed celery
– half a manky orange sitting in the fridge about to die
– 1 dsp of coconut oil
– 1 tsp of hazelnut butter

The end result?

Texture is thick, but the taste is quite light / watery.  It tastes like marzipan/almond (I presume it’s the coconut) and strawberries.

It’s made about 3 glasses worth.

Yay experimental green smoothies.  Breakfast of champions.

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