Chocolate Chia Slice

Chocolate Chia Slice

1 cup nuts
1 cup dates
2 Tbsp Cacao or Cocoa
1 Tbsp Chia Seeds
1 tsp honey
2 Tbsp Coconut Oil

Pop all into high speed blender and blend until a smooth consistency. Press into rectangular tin and freeze.

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Thyme & Feta Falafel on Egg Noodle Pesto Salad

Excited to be featured in the latest e-mag and blog for Bump & Baby – a new magazine and website full of info on pregnancy and newborns.

I made a this super easy falafel with egg noodles.  Chickpeas are a great source of protein, and have high levels of iron which of course is great for pregnancy or lactating women.  They are also said to lower the risk of breast cancer and protect against osteoporosis.  Also great for weight loss, because of their high fiber content and low GI, they keep you full longer, controlling the appetite.

thyme feta falafel on pesto noodle salad recipe 2

Serves 2

Thyme & Feta Falafel

400g can chickpeas, drained and rinsed
1 Tbsp fresh thyme
1/4 cup feta, chopped into small cubes
1 clove garlic, crushed
1 Tbsp flour
1/2 tsp baking powder
1 Tbsp olive oil
oil for frying

Place chickpeas, thyme, garlic and olive oil into blender and blend until smooth paste is formed. It doesn’t need to be completely smooth, can still have a few chucks in it.  Add flour and baking powder and keep blending.  Add chopped feta and mix well.  Mould into 6 – 8 balls and lightly press to form a patty shape. Heat some oil in a frying pan, enough to cover the entire bottom.  Once hot place    chickpea patties in the oil and cook until a crispy golden colour (about 5 minutes) then flip and repeat.

Egg Noodle and Pesto Salad

100g egg noodles, cooked to packet instructions
3 Tbsp basil pesto
2 grated carrots

While noodles are still warm, mix in the pesto.  Once the pesto is well mixed, add the grated carrots and mix well.  Distribute to two bowls and serve with falafel patties on top.

 

 

Roasted Cauliflower

This roasted cauliflower is a little different than your average roasted cauliflower, and the kids absolutely love it!  The recipe comes from a course I’m in the middle of doing – it’s an online cook school called Rouxbe.  If you’re at all interested in cooking I highly recommend it, it’s an amazingly informative course chock full of info on all aspects of cooking and nutrition.  I’ve been completely blown away by the information I’ve absorbed so far.

Roasted Cauliflower-2

 

The Dressing:

  • 1 clove garlic
  • zest and juice of 1/2 lemon
  • 1/2 tsp sea salt
  • freshly ground black pepper (to taste)
  • 2 to 3 tbsp olive oil (or other oil of your choice)

To make the dressing, crush the garlic over a large bowl. Add the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil. Set aside while you prepare the cauliflower.

Preparing and Roasting the Cauliflower:

  • 1 whole head cauliflower
  • parmesan cheese* (optional)

To start the cauliflower, preheat your oven to 230 degrees (450° degrees Fahrenheit). Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. Place the cauliflower into the dressing and toss to coat.

To roast the cauliflower, line a baking sheet with parchment paper or aluminum foil. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Roast for about 10 minutes before tossing. Return to the oven for about 3 or 4 minutes or until it is almost cooked through.

Once it is almost cooked through, grate some fresh parmesan cheese over top, if desired. Place back into the oven for another minute or so, just to melt the cheese.

Transfer to a serving dish and enjoy.

 

Chocolate Chia Pudding with Cashew Cream

This Chocolate Chia Pudding is so healthy – made with energy boosting chia seeds it actually makes more sense to be eaten as a breakfast rather than a dessert.  Not only do chia seeds provide sustainable energy, they are also full of antioxidants, high in fiber and quality protein, and they expand in the stomach which in turn increases fullness and slows absorption of food.

I’ve added some brown rice syrup for sweetness, you can use honey and add more or less depending on your kids or your own taste.  Mine seem to like it as is:

Chia Chocolate Pudding.jpg

  • 1 400g can coconut cream
  • 1/4 cup cocoa or raw cacao
  • 2 tablespoons brown rice syrup or runny honey
  • 1 small to medium banana
  • 1/4 cup chia seeds
  • 1 pinch of salt

Mix all ingredients together in a blender until well combined.  Leave overnight in the fridge or at least 3 hours to set.

Cashew Cream

  • 1 cup cashews
  • 1/4 – 1/2 cup water

Soak the cashews for about 3 hours, or overnight.  Tip cashews and water into a high speed blender and blend until you have the desired consistency, adding more water if you need to – the more water you add the runnier it becomes.

You can either spoon the cashew cream over the top of the Chia Pudding, or if you have a small ziplock bag you may want to spoon the Cashew Cream into the bag, cut a small corner off the bottom and squeeze the Cashew Cream out.

 

Chia & Flaxseed Loaf from Supercharged Food

chia and flaxseed bread

I found this bread recipe a long time ago and it has become a staple in my house most weekends.  The whole family loves it and it’s a never fail recipe!   It’s also super healthy, gluten free, dairy free, sugar free and full of super grains like sunflower seeds, pepitas, flaxseeds and chia seeds.

However because we have it so often, it got quite expensive using all the gluten free, sugar free, dairy free alternatives.  So over time I’ve modified the recipe myself to make it a bit more family budget friendly.  I’ve included the original recipe from Supercharged Food below, with my alternative ingredients alongside,  if you’re not too fussed about gluten free etc but still want a super tasty, super healthy loaf of bread to feed the family.

It’s really tasty and soft straight out of the oven, but can go a bit hard by the following day, which is when toasting it brings it back to life.

You can also check out the original recipe on the Supercharged Food Blog

Ingredients

  • 350 g (2  1/3 cups) gluten-free self-raising flour or same amount of normal self-raising flour
  • 30 g (1/4 cup) ground flaxseeds (I ground whole flaxseeds in my coffee grinder)
  • 20 g (1/4 cup) chia seeds
  • 115 g (3/4 cup) mixed sunflower seeds and pepitas (pumpkin seeds) or same amount of almonds and walnuts chopped up
  • 1/2 teaspoon sea salt
  • 4 organic eggs
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons melted unsalted butter
  • 80 ml(21/2 fl oz/1/3 cup) tablespoons additive-free coconut milk or same amount of normal cows milk
  • 6 drops stevia liquid or 3 tsp sugar
  • 125 ml (4 fl oz/1/2 cup) filtered water

Method

  • Preheat the oven to 175°C (345°F/Gas 3–4) and grease and flour a 20 x 9 cm (8 x 31/2 inch) loaf (bar) tin.
  • Combine the flour, flaxseed, chia, sunflower and pumpkin seeds and salt in a bowl and mix until combined.
  • In a separate large bowl, use an electric mixer to beat the eggs for about 2 minutes – they should be pale and fluffy.
  • Stir in the apple cider vinegar, butter, coconut milk, stevia and water. Pour the wet ingredients into the bowl with the flour mixture and stir well to combine.
  • Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
  • Turn out onto a wire rack to cool.