breakfast

Scrambled Tofu

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Scrambled egg tofu

Ingredients;
  • 500gms. organic tofu, firm
  • 1 x sliced leek or diced onion
  • 1 x clove of crushed garlic
  • 1 x diced tomato (optional)
  • chopped chives (optional)
  • 1/4 tsp. Himalayan salt
  • 1/2  tsp. turmeric powder
  • 1/4  tsp. each of; cumin powder and coriander powder (optional)
  • 3 Tbsp stock, water or bone broth (water or vegetable stock if vegetarian or vegan)
  • butter (or alternative if vegan)
Instructions;
  1. Drain the tofu from the water.
  2. Heat a medium frypan (if frypan isn’t non-stick, you’ll need to have it well-greased) over medium-high heat. You can a little knob of butter (or alternative) too regardless for an even creamier taste.
  3. Fry off leek or onion and garlic.
  4. Add tomato and chives, if using.
  5. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
  6. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
  7. Remove from heat and season with sea salt and pepper as desired.

Serves 2-3

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Zucchini, Carrot and Polenta Bake

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polenta

Ingredients;

  • 2 carrots (grated)
  • 2 zucchinis (grated)
  • 1 large brown onion finely diced
  • 1 cup of fine polenta
  • 6 eggs beaten
  • 1/4 cup of coconut oil
  • 4 slices of woodsmoked bacon diced (optional)
  • A handful of whatever fresh herb you would like to flavour, I used basil this time but parsley, oregano, thyme (cut up finely) all work well
  • 1 clove of garlic crushed
  • A sprinkling of cheese for the top (optional)
  • Himalayan salt and pepper to season
  • Toppings; cherry tomatoes, sauteed mushrooms, poached eggs or slices of smoked salmon

Method;

Throw everything in a bowl and stir!

Bake in a greased glass or ceramic dish on 180 degrees covered with foil to keep the moisture in for about an hour or until skewer comes out clean.

Top with topping of choice.

Serve warm from the oven as a main with a side salad or have a slice in the fridge to eat cold as a snack

Another great option with this recipe, is to use muffin trays to make individual portions, as it freezes so well and can be taken out as needed or popped into the kids lunchboxes!

Easy Homemade Baked Beans – Lycopene rich

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baked-beans

Ingredients;

  • Splash of coconut oil, rice bran oil or butter
  • 1 small brown onion, peeled and diced
  • 1 tin of crushed tomatoes
  • ¼ cup semi-dried tomatoes (or a tablesoon of tomato paste)
  • 400g can of Borlotti beans (or your favourite beans), drained and rinsed
  • 1 tsp dried cumin (optional)
  • 1 tsp dried oregano (optional, but really nice!)
  • 1 tsp dried thyme (optional, but really nice!)
  • ½ tsp dried cayenne pepper (optional)
  • Sea salt & cracked black pepper
Directions;
  1. Heat oil in a frypan over medium heat.
  2. Add onions and cook, stirring, until onions are translucent.
  3. Add tomatoes and simmer for a few minutes to release their sweetness.
  4. Add beans, herbs and spices and continue to simmer for 10 more minutes.
  5. Taste and season with sea salt and freshly cracked pepper.

Millet Porridge

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millet
Ingredients;
  • 1/3 cup millet, rinsed and drained in a fine mesh strainer
  • 1/2 cup milk of choice (almond, coconut, oat or soy milk)
  • 3/4 cup water
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 tablespoons raisins, optional
  • Optional toppings: Pure maple syrup, honey, or sweetener of choice; sliced bananas, peaches, berries, or fruit of choice; nuts of choice, shredded coconut

quinoa-flakes

Directions;
  1. In a small saucepan, combine the millet through optional raisins and bring to a boil. Reduce the heat to low, cover, and cook at a very low simmer for 20-25 minutes, without stirring, or until the liquid is absorbed and the millet is the consistency of oatmeal or cream of wheat.
  2. Remove from the heat, drizzle with maple syrup or desired sweetener, and add toppings of choice.

Image courtesy of rakratchada torsap at FreeDigitalPhotos.net

Oat and Chia seed Pancakes

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pancakes-with-berries
Makes: 6 pancakes
Ingredients;
  • 2 eggs
  • 2 small-medium (120g each) over-ripe bananas
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla essence
  • 1 tablespoon chia seeds
  • 2 tablespoons whole rolled oats
  • 2 teaspoons coconut oil, butter or ghee
  • To serve – berries with a drizzle of maple syrup, raspberry chia jam, berry compote or chopped Medjool dates, walnuts and maple syrup
Directions;
  1. Whisk the eggs in a medium sized bowl
  2. Add bananas and mash into the eggs
  3. Add cinnamon, vanilla, chia seeds and oats and stir to combine well
  4. Set aside for 5 minutes while you prepare the toppings etc
  5. Heat a medium frypan over medium heat
  6. Add the oil, butter or ghee and melt
  7. Cover the bottom of the pan with melted oil/butter
  8. Using a ¼ cup measure, scoop mix into the pan, allowing a little space between pancakes so you can turn them easily (I only cooked 3 at a time)
  9. Cook for 2-3 minutes, then flip over and cook a further 2 minutes on the other side or until cooked through
  10. Transfer to a tray lined with kitchen towel and repeat with remaining mix
  11. To serve, top with yoghurt and jam, berry compote or chopped dates, walnuts and maple syrup

 

Image courtesy of Serge Bertasius Photography at FreeDigitalPhotos.net

Yummy Banana Nut-Butter Pudding

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Banana smoothie
Ingredients:
  • ½ cup almond butter, pepita butter or peanut butter (or any nut butter would be scrumptious!)
  • 2 tbsp. honey
  • 1 tsp. vanilla
  • 2½ medium, or 3 small bananas
  • ½ tsp. cinnamon

Instructions:

Put all ingredients in a blender and blend until it starts to look like a pudding!!

Add slices of your favourite fruits on top for added yumminess!!

Image courtesy of galzpaka at FreeDigitalPhotos.net

 

Zucchini Fritters

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Zucchini fritters
Ingredients
  • 1 large zucchini or 2 small
  • 1 clove of garlic peeled and minced
  • ¼ Cup fresh basil
  • ¼ cup fresh oregano
  • 1 tablespoon lemon zest
  • 2 organic eggs
  • ¼ cup gluten free flour or spelt if there are no gluten issues
  • Salt & pepper  to taste
  • 1/2 cup of finely chopped kale or spinach (optional)
Instructions
  1. Grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
  2. Heat 2 tablespoons coconut oil, butter, ghee or lard in a large frypan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
  3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate and serve.