If you are thinking that these cauliflower fritters are going to be hard to make, think again! I swear, this recipe is super easy, cheap to make and will give you at least one serving of veggies. #winningatlife
I was doing a nutritional consult last week and we were doing some meal planning. One thing that really struck me was that a lot of the recipes were difficult. They either had a lot of needless steps, or they used way too many ingredients.
I am super lazy when it comes to cooking. I mean, I love cooking but only because it means that I can eat. And I LOVE eating! So when I look or make at a recipe, I want it to be a couple of things:
Limited amount of ingredients. I live in a small isolated town, I don’t have that much choice in the ingredients that I can buy.
Cheap to make. Living in a tourist town is expensive so if I can feed myself relatively cheaply, then I am happy.
Makes enough for leftovers. I’m lazy, I want to make a recipe that gives me lunch as well.
It’s nutritionally sound. If I eat crappy food, I’m going to feel crappy. If I’m making the effort to cook my own food, it’s going to be good for me.
Throughout my consult, I kept on coming back to my website to find simple recipes. This is because I was having such a hard time finding them on the world wide web. And this kind of annoyed me, because it really made me feel like healthy cooking wasn’t being portrayed as being as easy as it should be.
Healthy cooking can also be simple cooking. You don’t need fancy ingredients or equipment for a healthy meal. You just need a good recipe, some decent ingredients and a little bit of time to make it happen.
So this is my promise to you. I will always try and post my recipes and keep them simple. Sometimes they are going to have a couple of extra steps, but usually they are the kind that you slap together in 10 minutes.
My Spiced Cauliflower Fritters is one of those recipes. It was inspired by this recipe, but I eliminated the extra cooking time and stayed away from frying them because a) it takes too long, b) too much mess afterwards to clean up and c) too much oil, it’s expensive! In the yoghurt sauce, I use bottled lime juice in this recipe because limes are $1 each here. You don’t even have to make the yoghurt sauce, it’s just a really tasty addition to the meal.
I hope you find this recipe as simple and delicious as I did.
Have a great week and if you like this recipe, make sure to share it with your friends.
I have been hinting towards a baked oatmeal recipe for some time but I finally felt that I could share it after some testing.
Making recipes can be a daunting thing.
When I first started this blog, I would just make something, guess the amounts for the ingredients that I used and post the recipe. Too bad if they weren’t right because I figured everyone was at the same level of cooking as me and they would figure out how to fix the recipe to suit them.
Fast forward a year and after doing consults and seeing my friends cook, I realize that this isn’t the case.
I have been cooking meals for my family since I was 14, that means that I have done a lot of trail and error in that time. I’ve made meals that were not edible at all!
And one time, I served a semi-rare pork roast because I was too stubborn to admit to my Dad that I was wrong and the roast needed to go back in the oven for 20 minutes. What a shit of a kid haha!
Now, I feel like I have a pretty good grasp on cooking. If the recipe doesn’t taste right, I know the little tricks to fix the flavours. I know how long to cook things without burning or overcooking them. I am also a bit more humble and will admit when I am wrong or the meal I made isn’t that great (it still happens from time to time.)
So here is my baked oatmeal recipe for you.
I have tested and tasted it at least 7 times. With different oats, different fruits and different cooking times. I love this recipe for breakfast because I make it, put it in the oven and then have a shower. By the time I’m dressed, the oatmeal is ready to eat and my house smells delicious.
You can also make this recipe in the microwave, which is MUCH faster and works if you are running out the door.
If you like this recipe, I love to hear from you in the comment section below.
And if you really love it, make sure to share it with your friends!
Sometimes you need a recipe that will satisfy you for breakfast, lunch and/or dinner!
A dish that ticks all the boxes and is easy to make, transport and eat without thinking too much. I would like to introduce my Eggy Veggie Muffins.
They are so good that I decided to make a little video to tell you all about them…
If you read one of my last posts, you know that I have quite a big sweet tooth and I love having my bliss balls on hand for when I am craving something sweet. Another thing that I love to have are these savoury muffins!
They are cheesy, full of vegetables and a great protein source to keep my blood sugar levels throughout the day. Key for when you are trying to keep your sweet tooth in check!
These little guys have been a life saver for me a couple of times when my life shifts into chaos mode (which happens more often than not!) Right now, I am balancing working some extra days at the cafe and I am also super stoked to be getting involved in the Tofino community to bring cooking classes to young people who live in the many resort staff accommodations!
I myself have lived in staff accommodation and although it’s a great way to meet people and live for cheap, the kitchen and cooking situation is usually pretty lacking. I am a nutritionist so I made good food a priority but not everyone has the knowledge to do the same for themselves, so I am working on a pilot project to give people the tools to look after themselves with some simple tricks and delicious but easy recipes.
Hope you are having a great week!
P.s. If you love this recipe and/or think it would be beneficial to someone else, make sure to share the love! Just use the social media buttons on the left side of this page to share. I really appreciated it ❤️
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One thing that I really hate about moving is having to throw away food. Actually, I hate throwing out food in general so I have become very good as utilising everything in my cupboards.
I finally had a weekend at home (instead of driving to see Alex) so I started going through the cupboards and found 4 large boxes of uneaten cereal. They were obviously Alex’s because I don’t like cereal. Since Alex moved to Tofino in January, and I’m pretty sure the last time that I saw him eat some was back in August, I knew this cereal was super stale for sure! One taste confirmed it, it tasted GROSS!
And even though it was hard as nails, I still couldn’t bear to throw out so much food.
Then I remembered that one of my friends had made muffins the other day with some cereal and since I didn’t have any flour, I thought I would try and make a muffin with just cereal alone.
The results… super delicious! Although it was a surprise as you will see from the recipe… Coupled with me cooking with my wig on (have you seen my wig, it’s amazing and the answer to all my bad hair days) it was amazing that these muffins even worked at all!
The cereal wasn’t the only questionable item in my house either… I wasn’t too sure about my eggs and I had some very old yoghurt but mixed together with stale cereal, they made something beautiful!
If you are in the same predicament, this recipe is great and if you are not… well this recipe is still great!
1 super ripe banana that I found at the back of my freezer
2 eggs, tested for freshness before they went in the blender
4 cups of stale cereal (I used Vector)
½ cup old yoghurt (all natural)
2 super generous tbs of rice malt syrup = ½ cup (honey or sugar will work too)
¼ cup ghee (butter or coconut oil will work too)
½ tsp bicarb soda
¼ cup shredded coconut
¼ cup blueberries
Put everything in a blender. Intend to blend gently but then, because you are left handed, blend too much and make a batter like mixture. Add the blueberries and intend to blend gently but turn the knob the wrong way again! And make the mixture a beautiful purple colour!
Pour the mixture into a greased muffin tray (or in my case – use silicon muffin liners)
Bake at 400°F for 25 minutes and then taste to see if they actually taste good…. Good news… they do! 🙂
3 chicken breast, chopped
3 cups of diced vegetables (I used cabbage, red+yellow peppers and some grated zucchini)
1 can of tomato
1 heaped tbs of butter
1 heaped tbs of flour
2 cups of milk
2 cups of grated cheese
1 tbs of garlic powder
In a large frypan, heat some oil and cook the chicken until it is cooked on the outside, but still a little bit pink on the inside (5 minutes).
Add your chopped vegetables to the chicken and cook until the vegetables are soft (10 minutes). If you want to speed up the process, put the lid on the saucepan and steam the veggies to get them to cook a bit faster.
Once your veggies and chicken are cooked, stir through the tomato paste and put the mix aside.
In a medium/large saucepan, add the butter and melt it over a medium heat. Once it is completely melted (2 minutes), add the flour and stir until it forms a thick paste (1 minute).
Keep stirring the paste (or a rue, as they call it in the cooking world) for about two minutes, really working out any lumps and being careful not to burn it!
Add a cup of milk and stir again, breaking up any lumps that form (3 minutes). Once the mixture starts to thicken, add the rest of the milk and stir occasionally to prevent it from burning (5 minutes). Make sure that there are no lumps.
After 5 minutes, your sauce should have thickened considerably to be like pouring custard. If it is too thick, add some more milk or water. If it is very runny, turn up the heat and mix it continuously for a minute or 2, that should do the trick! If not, mix a teaspoon of flour with some water in a cup and then mix it into the sauce.
Add the grated cheese and garlic powder, then stir until all the cheese is well incorporated and the sauce is smooth. Put the sauce aside.
Putting It All Together!
Put the lasagne sheets on the bottom of a baking dish. (I used a 9×13″ dish, which holds 2.8L)
Add a layer of the chicken mix, followed with some cheese sauce on top (enough to cover the chicken).
Repeat this process until the dish is nearly full (about 2 centimetres from the top) and finish with a layer of lasagne sheets, covered with a fair amount of cheese sauce and a little bit of grated cheese.
Bake in an oven at 350ºF/180ºC for 20 minutes, or until the top of the lasagne is nice and golden.
Take it out of the oven and let it sit for about 10 minutes before you serve, as it will be extremely hot!
Serve with a green salad.
I hope that you enjoy this recipe as much as I do and don’t forget to leave a comment!
Otherwise you can always take a picture of your cheesy creation and tag it: #lifewithlists
My body is craving warming and grounding foods to get me through my days. That is what these little pasties are perfect for! Full of earthy root vegetables, they are high in Vitamin A and fibre, while the pastry makes it into a indulgent treat!
This recipe was inspired from Donna Hay’s website. When I lived in Australia, I loved getting Donna’s magazine that came out once every 2 months. She always has beautiful, clean pictures and the recipes have been well tested so that you can follow a recipe, bit by bit, and it will come out perfect everytime!
1 medium carrot, peeled and chopped
2 small sweet potatoes, peeled and chopped
½ cup of caramelised onion relish
1 cup of frozen peas
1½ tablespoons of dried rosemary
1½ cups of grated cheddar cheese
5 sheets store-bought shortcrust pastry, thawed
Preheat oven to 200°C (400°F). Place the carrot, parsnip and sweet potato on a baking tray. Drizzle with the oil and sprinkle with salt and pepper.
Roast for 15–17 minutes or until cooked through.
Place the roasted vegetables in a bowl with the onion relish, peas, rosemary and cheddar.
Cut 2 rounds of pastry from each sheet of the puff pastry (I used my hand as the guide).
Place ¼ cup of the mixture in the centre of each round and brush the edges with egg. Fold the pastry over and pinch to seal. Place on a baking tray lined with non-stick baking paper and brush with egg. Bake for 20–25 minutes or until golden. Makes 10.
TIPS AND TRICKS
Instead of making 10 small pasties, you can make 2 large ones with 2 sheets of puff pastry.
With the leftover puff pastry, you can roll it out to make cinnamon swirls, a little apple tart or roll it around some baking paper, wrap well with plastic and put back in the freezer for future use. If you do refreeze it, it will not rise as well but it will still be handy for future recipes.