Category Archives: RECIPES

Choc-nana and Berry Smoothie

choc-nana-berry-smoothie

Trying to resist late night cravings is a hopeless cause at the best of times, add pregnancy to the mix and you’ve got yourself a loosing battle. This Choc-nana and Berry Smoothie is the perfect solution. Sweetened by the frozen fruit and flavoured with the raw cocoa It tastes more like a rich chocolate desert then a smoothie. Pure guilt free indulgence, it satisfies those late night cravings on so many levels. 

When my husband sees me coming up with these creations, he likes to tease me and ask “Runway ready?”. And if you can’t see the humour in being 35 weeks pregnant and runway ready, well I guess you’re missing a good laugh. I say, if it makes you feel good, it’s worth a try! xx

Choc-nana and Berry Smoothie
Recipe by Mummyknows
(Serves 1)

Ingredients

1 frozen banana chopped
handful frozen blueberries
1 teaspoon pure vanilla essence
1 cup brown rice milk / almond milk
1 tablespoon flaked coconut
1 heaped teaspoon raw coco
1 date chopped (optional)
shredded coconut to garnish

Directions

Blend all the ingredients together on full power for a couple of minutes. Pour into a glass, sprinkle with shredded coconut and enjoy xx

Pic by Mummyknows

The Most Amazing and Healthy Almond Butter Cookies

almond butter cookies 2
With my little ones second birthday fast approaching and the return of her fixation with cookies, I made it my mission to search for the most nutritious and delicious cookie recipe around. Why, you may be asking have I taken up such a challenge? Quite simply because who wants to say no to a two year old on their birthday? So, with no further adue, here is the most amazing, healthy cookie recipe I’ve ever tried. And I’m not talking delicious considering how healthy the recipe is. I’m talking the texture and taste of a Mrs Fields type cookie. Pregnancy cravings and two year olds aside, when these cookies started baking, let’s just say the husband came a running. So go on, give them a try, I promise they won’t disappoint xx

almond butter cookies

Almond Butter Cookies
Adapted from it’s All Good by Gwyneth Paltrow
(Makes about 24 cookies)

Ingredients
1 1/2 cups gluten free flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup natural almond butter
1 cup good quality maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt

Directions
Preheat oven to 180 degrees and line two baking trays with baking paper.

In a medium size bowl whisk together flour, fine sea salt and baking powder.
In a small saucepan over low heat warm the almond butter, maple syrup and vanilla for approx 1 minute and whisk together. Transfer the wet ingredients to the mixing bowl and  mix together to combine thoroughly.

Using two spoons form the cookies into balls (around a generous tablespoon in size each) and space them two inches apart on the prepared baking sheets. Wet your finger tips, press down on the cookies and smooth the edges so each is the shape of a small disc. Sprinkle each with a little sea salt.

Bake until the air is fragrant and the cookies are firm, watch to ensure they do not burn, approx 12 – 15 minutes.

Note: I found it helpful to have a bowl of water handy so you can wet the two spoons each time you form the cookies, it helps to handle the gooey mixture.

 Pics Mummyknows

Basil and Coconut Prawns with Green Tea Noodles

Even though I like to think of our mid week meals as fairly diverse, somewhere between meat, fish and the odd vegetarian option, I find myself all too often at a loss for new and interesting healthy dinner ideas. Alas, enter the humble prawn. Low in fat, high in protein, rich in vitamin E, zinc and iron and too easily over looked by your truly. In this recipe prawns are the headliners, flavoured with coconut, lime, basil and honey, this tropical delight is as fast and simple as it is delicious xx

Basil and Coconut Prawns with Green Tea Noodles
Inspired by EatFitFood 

Ingredients
Serves 2
12 good sized green prawns – pealed + deveined
green tea noodles (available at health food stores / Asian food stores)
1 teaspoon coconut oil
1 cup carnation coconut milk
Zest and juice of 1 lime
1 teaspoon honey
handful of toasted desiccated coconut
1 chopped red chilli (optional)
handful chopped fresh basil

Directions
1. Cook green tea noodles as per pack. Drain, rinse and set aside.

2.  In a small mixing bowl combine coconut milk, honey, lime zest and juice, whisk to combine. Add the prawns and allow to marinate from 1 to 3 hrs refrigerated.

3. In a small skillet heat 1 teaspoon coconut oil. Remove the prawns from marinate (reserving the mixture), chargrill for approx 1 minute on either side or until just cooked through but not over cooked. In the meantime in a small saucepan heat the marinate mixture, bring to the boil then allow to simmer for approx 4 minutes.

4. Divide the green tea noodles between 2 plates, top with the chargrilled prawns, toasted coconut, basil and chilli (if using) then drizzle with the sauce to serve.

 

 

 

Miso Infused Green Bean, Broccoli and Edamame Stir Fry

Lately, whether talking to friends or scouring through blogs, Meatless Monday seems to be a recurring theme. I figured last night’s Miso Infused Green Bean, Broccoli and Edamame Stir Fry was perfectly fitting for a vegan post. I added Broccoli and asparagus to the mix for good measure, but  for a meat free evening, the combination of edamame and green beans alone surmounts to a considerable dose of protein. A wonderful spin on greens and brown rice, it’s certainly worth a try, solo or as a side x x

Miso Infused Green Bean, Broccoli and Edamame Stir Fry
Inspired by Canyon Ranch Nourish

Ingredients
Serves 2 – 4
1 large bunch of green beans, trimmed
1/3 cup mirin
1 tablespoon miso paste
3 spring onions finely sliced
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup thawed shelled edamame beans
1 broccoli head cut into florets and stem finely sliced
1 bunch asparagus trimmed
1 teaspoons coconut oil
1 cup brown rice cooked as per pack

Directions
1. Blanch geen beans and broccoli for a couple of minutes only

2. In a small mixing bowl combine mirin, miso, spring onions, garlic and ginger, whisk to combine until miso dissolves

3. Cut green beans and asparagus into 1 inch pieces. In a medium size bowl, combine with edamame and broccoli.

4. In a large wok, heat 1 teaspoon of coconut oil on high heat. Add the greens and stir fry for 2 to 3 minutes. Then add the sauce and cook for another 3 – 4 minutes. Remove from the wok.

5. Evenly distribute amongst 4 plates, serving each on a bed of cooked brown rice.

Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts

As you may have noticed by the amount of fish recipes on this blog, I’m not exactly the biggest fan of red meat. That said, given the right moment and the right recipe, I do really enjoy it. This recipe for Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts is a deliciously light and lean way to incorporate red meat into your diet, especially as the weather heats up. . . Best of all, the bulk of cooking is done on the BBQ, so not only will you feel like you’ve eaten clean, but the kitchen will actually look clean too xx


Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts
Adapted from Super Food Ideas / Taste.com
Serves 4

Ingredients

1 teaspoon coconut oil melted
1 tablespoon olive oil
2 tablespoon balsamic vinegar
600g lamb backstrap, trimmed
600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges
olive oil cooking spray
1 bunch asparagus, trimmed, cut into thirds
1 large red onion, cut into thin wedges
60g baby rocket leaves
handful of walnuts chopped
1 teaspoon palm sugar

Directions
1.Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk oil, 1 tablespoon of vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate.

2. Place pumpkin on baking tray and coat with melted coconut oil. Season with salt and pepper. Roast, turning once, for 40 minutes or until golden and tender. Transfer to a large bowl.

3. In a small saucepan heat one heaped teaspoon of palm sugar over a low flame until it begins to melt (approx 1 – 2 minutes), add the walnuts and stir for another minute or two coating evenly with the melted sugar mixture. Remove from and place in a small bowl to cool.

4. Meanwhile, preheat a barbecue grill on medium-high heat. Lightly spray asparagus and onion with oil. Season with salt and pepper. Cook for 3 to 4 minutes or until tender. Remove to a large bowl.

5. Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side or until liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.

6. In a large serving bowl combine leaves, pumpkin, onions and asparagus, toss gently to combine and top with candied walnuts and a drizzle of remaining balsamic. Place salad on serving plates. Top with lamb and serve.