Mango and Banana Smoothie

If you follow me on Instagram, you will see that I LOVE my smoothies!

I find that they are so easy to get a nutritional punch to start my day, and the more that I experiment with them, the more delicious they become.

Here is my Mango and Banana Smoothie.

I made this smoothie for the first time when I was really missing the beautiful sweet mangoes that we get in  Australia. Coupled with some banana, you get a really nice tropical flavour.

It is sweeter than most that I make, hence why you can add some spinach and you won’t even taste it!

Hope you enjoy it,


Spiced Lentil Stew

The days are growing shorter and shorter each day and I am finding myself naturally craving warm and comforting foods as the air grows crisp and the trees are no longer covered in bright red leaves, but are rather skeletons of their former selves. 

 

 Sometimes I like to add an egg as well for some extra protein.

This spiced lentil stew is made regularly in my kitchen, along with my Black Bean and Quinoa Chilli.

 

It is my version of the Oh She Glow’s Glowing Spiced Lentil Soup. If you have ever checked out the recipes from Angela Liddon, you know that she makes the most amazing meals that are simple and nutritious! My kind of cooking!

 

I have made Angela’s recipe but I really like this recipe as a stew with some extra veggies adding in.

 

The best thing about this recipe is that is it vegan and nut free so it is always a winner at pot lucks. It is also the perfect meal to make when you don’t want to cook and because it makes a large quantity, there is always plenty left over for dinner the next day.

 

I hope you enjoy it as much as I do! 

Olivia xx

 

 

 

 

Did you like this recipe? Make sure it share it with your friends! 

Or leave a comment below and let me know which veggies you like to add to your stews. 

 


 

Bliss Balls For A Sweet Tooth

Bliss Balls for a Sweet Tooth

Do you have a sweet tooth? I know that I do!

 

I try not to eat too many sweet things. Try being the operative word!

I work in a kitchen with lots of cookies, croissants and delicious danishes and if I don’t plan my day out right, I can end up eating 2 or 3 before even realising! Then I have a stomach ache and I feel really crappy 🙁

via GIPHY

I found the trick for me is to be prepared. Obviously I know that I am going to be making these sweet treats and working around them for most of the morning, and I know that I get hungry on my shift so what can I do to make sure that I eat something wholesome, instead of engulfing all the baked goods in front of me?

Nuts have always been a handy little savior. They are compact, don’t go bad in my bag if I forget about them (highly likely) and it is easy to grab a handful while I am rushing around at work.

BUT….

Some days I still want something sweet. You can only eat so many almonds while staring longingly at the perfectly baked almond croissant that is within arm’s reach before you give in completely to the flaky pastry and gooey inside. So, I decided that maybe I needed to add a little “oomph” to my humble nuts and turn them into a mighty powerhouse snack that I actually like eating.

So I made these bliss balls to cope with the sweet cravings!

Now a word of warning, just because these bliss balls are full of goodness, you cannot go mad on them. Nuts are little energy powerhouses which means that when you eat too many, they end up on your hips. 2 a day is plenty but because of the high fat content, they leave you feeling quite full anyway. Coupled with a cup of coffee, they make the perfect mid-morning snack to pull you through to lunch time.

 

Give them a try and let me know what you think?

Reach out to me in the comments section below and if you really like them, please share this recipe with your friends. 

 

Have a  great week,

Olivia xx

 

Crunchy Asian Kaleslaw

Crunchy Kaleslaw with Edamame

I am sure that at some time in our lives, we have casually invited a friend over for dinner, then realised that we did not have as much food in the fridge as we thought. This happened to me on Saturday… (Although it actually happens to me all the time…)

 

I thought I had plenty of risotto leftover from a large batch that I had made but nope! I had frozen half of it and eaten the rest so it was going to be PLAN B for dinner. The beauty of Plan B meals is that they really push our creative boundaries with cooking and sometimes we can make the most amazing recipes!

 

We can also make the weirdest thing that we have ever seen but I like to think positively and imagine that everything that I cook is freaking amazing!!

 

For my creative genius, I had some beautiful big portobello mushrooms, as well as some kale and cabbage. Coupled with a craving for sesame oil (because everyone gets those…right?), I made this crunchy asian kaleslaw to go on my mushroom burger.

Paired together, I had the delicious meaty flavour of the mushroom, followed by the delicate combination of sesame, lemon and soy to give an overall fresh flavour.

Mushroom Burger with Kaleslaw

 

It can also hold its own and it is fantastic with some cooked edamame beans tossed through it.

Crunchy Kaleslaw

 

CRUNCHY ASIAN KALESLAW 

Serves 2___Prep Time: 15 minutes___Cooking Time: None

Ingredients

Dressing
Juice of 1 lemon (about 2 tbs)
2 tbs sesame oil
1 tsp soy sauce (use tamari to make this gluten free)
1 tsp red wine vinegar (rice wine vinegar or apple cider vinegar will work too)
¼ tsp of sugar (I used 2 drops of Liquid Stevia)
2 tsp water
pinch of salt

 

Salad
1 bunch of kale, destemmed and torn into large pieces
1 cup of shredded cabbage
1 cup of edamame beans, cooked

Method

  1. In a jar, add all the ingredients for the dressing. Shake well and set aside.
  2. In a large bowl, add the kale, cabbage and edamame beans. Pour the dressing over the top and mix well.
  3. Ensure that everything is evenly covered (I actually massaged the leaves with my hands)
  4. Serve by itself or as a side for dinner.

Let me know what you do for your Plan B meals in the comments section below, or post a comment on my facebook page

 

Hope you’re a feeling like a super charged unicorn, Olivia xx 

 

 

Satay Mung Beans

A meal that calms all the doshas!

Mung beans do not sound appetizing. It’s probably because “mung” rhymes with “dung” hehe!

 

But name aside, these satay mung beans are actually a really creamy and wholesome dinner.

 

Another cool thing about mung beans is that they are very good for balancing the body. More specifically, if you are a follower of ayurvedic medicine, then you know that mung beans are prized for the balancing of the three doshas: pitta (fire), vata (air) and kapha (water/earth).

 

I have dabbled with ayurvedic medicine since I was 18 and a lot of the science behind it makes sense to me. I have a kapha dominant body, which means that I like to move slow, soak in my surroundings and have a very calm personality (most of the time). Being a body type that is mainly water means that living in a rainforest has it’s challenges as cold and wet body + cold and wet climate = super cold Olivia!

 

That is where these satay mung beans come in handy because the balancing from the mung beans plus the extra heat from the hot sauce keeps my body functioning at its best and I feel great after eating this meal!

 

You can buy canned mung beans and that makes this recipe really fast but if you have some time, (or are feeling super organised) buy the dried beans, soak them overnight and then give them a day or two to sprout. Not only do sprouted mung beans taste delicious and make a great afternoon snack, but the sprouted beans bring a really fresh flavour to this dish.

 

SATAY MUNG BEANS

Serves 4___Prep Time: 30 minutes (longer if you use dried beans)___Cooking Time: 30 minutes

Satay Sauce Ingredients:

2 garlic cloves
1 tbs ginger, grated (1 inch of fresh root)
1 tsp oil
400mL can of tinned tomatoes
Juice from two lemons (about 4 tbs)
2 tbs soy sauce
3 heaped tbs of peanut butter
Hot sauce (personal preference)

 

Method for Satay Sauce:

  1. Place all the ingredients and blend until a smooth consistency.
  2. This recipe yields enough for 2 meals so I freeze the remaining sauce.

 

Putting it all together:

1 onion, roughly chopped
1 tsp oil
1 cup of frozen spinach
1 cup of kale, stalk removed
2 cups of mung beans, cooked or sprouted

 

Method:

  1. In a large frypan, cook the onion with the oil until transparent (5 minutes).
  2. Add the frozen spinach and cook until it is defrosted (2 minutes).
  3. Add the kale and mung beans to the mix, along with a cup of the satay sauce.
  4. Let it cook until the whole mix is hot (5 minutes). Serve with rice.

I hope that you love this recipe and if you do, let me know by posting it on instagram with the tag #lifewithlists or posting a picture on the the Life With Lists facebook page

Have a great day! Olivia x 

Chicken Noodle Soup

Chicken Noodle Soup

This soup is hugs for the soul! I love chicken noodle soup!

 

This recipe is a tiny bit different as it has soy sauce and egg in it but stick with it, it is actually amazing!

 

I love making the little ribbons of egg at the end of the cooking process. You mix up the raw egg and then gently pour little bits into the hot soup to produce something that is aesthetically pleasing as well as delicious!

 

As it is very wet at the moment in Victoria, I love this recipe on a chilly night coupled with some good tunes and my woolly socks. I hope you find it as comforting as I do 🙂

 

CHICKEN NOODLE SOUP


4 serves___Prep Time: 10 minutes___Cooking Time: 30 minutes

Ingredients

2 chicken breasts
1L of chicken stock
1 tablespoon of soy sauce
1 can of creamed corn
2 egg whites
rice noodles

Method

  1. In a large pot, add stock and the whole chicken breasts. Bring to the boil and then simmer for 10 minutes, or until the chicken is cooked.
  2. Remove the chicken from the stock and finely shred with a knife. Set aside.
  3. In the hot stock, add the soy sauce and creamed corn. Cook on a low heat for about 20 minutes.
  4. During this time, cook the rice noodles as per the instructions on the package and set aside.
  5. While the soup and rice noodles are cooking, whisk the two egg whites in a bowl and then gently, pour into the soup mixture. Give the soup a gentle stir and then leave the egg whites to cook.
  6. Once you have thin white ribbons in the soup mix (2 minutes), add the chicken and serve in large bowls with the rice noodles.

Photo Credit: All Recipes