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Treat yourself and your family this Easter with delicious mouthwatering totally irresistible recipes…

What are you waiting for? Bake with me this Easter!


Savoury Muffins

Savoury Muffins

   Take your picnic to the next level with these delicious morsels of savoury goodness… aka the ultimate savoury muffin. They are super easy to whip together, healthy and packed with so many delicious flavours they are sure to be a ground pleaser!

   

The Ultimate Savoury Muffins

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[Ingredients]

SERVES: 12
INGREDIENTS:

2 cups self raising flour

1 tsp baking powder

 

1 large zucchini

1 large carrot

60g black pitted olives

100g sundried tomatoes

2 sprigs of Rosemary

5 chives

100g Danish Feta

3/4 cup milk (plant based milk can be used)

2 eggs

100g butter, melted.

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[Method]

Prep TIME: 15mins
Cooking TIME: 20mins
Method:

 

Preheat the oven to 160C and grease a muffin tray with spray olive oil.

First Prep the ingredients. Grate the zucchini and carrot. Slice the olives and sun-dried tomatoes thinly. Roughly chop the chives and remove the rosemary from the sprigs.

In a large bowl combine the flour and baking powder. Then add in carrot, zucchini, olives, sundried tomatoes and herbs. Crumble the feta into the bowl and then stir until all ingredients are coated in flour.

Make a well in the centre and add in eggs, milk and melted butter. Stir with a wooden spoon until mixture is just combined. Divide the mixture among 12 muffins holes. Then bake in the oven for 15mins or until golden brown. Enjoy hot with a little butter or cold with a fresh salad!

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Sweet Valentine Fudge Brownies

Sweet Valentine Fudge Brownies

I celebrate valentines day early with my boyfriend when he came to visit me for the weekend (long distance fun…). I really can’t complain! We went for a gorgeous bike ride along the Yarra river and stopped for a little picnic. But of course I had to bake him something – I think he expects it now… its kind of my thing.

This year I went digging to the back of my cupboard and found my Love Heart tin. My mum gave it to me 3 years ago, but I have never had a reason to use it – Jackson and I have always been apart for valentines day ha!!

SO this was the year I finally got to use it and make a big batch of my fudge choc brownies. So what are you waiting for, whip these together for your love, bae or whatever you want to call them?

 

 

Fudgey Valentine Brownies

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[Ingredients]

SERVES: 20
INGREDIENTS:

250g butter

350g Dark Chocolate

6 eggs

2 tsp vanilla

3 cups Caster Sugar

1 1/2 cups Plain flour

1/2 cup Cacao

100mL Double Cream

Raspberries to serve

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[Method]

Prep TIME: 15mins
Cooking TIME: 50mins
Method:

Preheat oven to 180C/160C fan forced. Use your pan (I chose a love heart one for valentines day!) to stencil out baking paper to line the bottom of the pan. Then grease the sides of the tin.

Place butter and 250g chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder and vanilla until just combined. Pour into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Meanwhile, make the chocolate ganache. Heat the cream in a small saucepan, until it just starts to bubble on the sides. Take off the heat and add the remaining 100g chocolate. Allow to sit for 10mins then stir until smooth. Allow cooling then drizzle of the brownies. Top with fresh raspberries.

Cut Brownies into the desired size, store in an airtight container for 1 week – but I doubt they will last that long!!

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Pesto Chicken Pasta

Pesto Chicken Pasta

Pesto Chicken Pasta

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[Ingredients]

SERVES: 4
INGREDIENTS:
  • 500g Chicken thigh
  • 1 tbsp olive oil
  • ½ cup pesto
  • 1 cup milk
  • 1/2 cup cream
  • 500g pasta
  • ½ cup parmesans cheese
  • Method:
  • Cook the Pasta as per packet instructions. When draining the pasta, keep 1 cup of cooking liquid.
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[Method]

Prep TIME: 20mins
Method:

Meanwhile, Cut the chicken into small pieces, approximately 2cmx1cm pieces. Heat a large pan with olive oil, then add in chicken thigh cook until slightly browned 5mins. Reduce heats and then add in pesto, milk and cream. Stir to ensure that pesto is distributed evenly. Cook on low for 5-10 mins or until the sauce starts to thicken.
Add the cooked pasta into the sauce and mix it together. Add in ½ cup of cooking liquid and allow to reduce for 5mins, if it looks a little dry add in remaining cooking liquid and allow to reduce again. Serve into bowls, top with parmesan cheese.

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Green Smoothie Bowl

Green Smoothie Bowl

 

 

 

 

Green Smoothie Bowl

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[Ingredients]

SERVES: 1
INGREDIENTS:
  • ¾ cup spinach
  • 1 cup frozen mango
  • 1 tbsp frozen pea’s
  • 2 tbsp greek yoghurt
  • 1 scoop vanilla Four Protein
  • ¼ cup water

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[Method]

Prep TIME: 5mins
Method:

Blend all ingredients in a blender, depending on the power of your blender you may need to add a little extra water to get it moving.

Pour the smoothie into a bowl, top with your favourite granola (here are a few of my favourites) and top with seasonal fruit.

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Green Pea and Goat’s Cheese Omlette

Green Pea and Goat’s Cheese Omlette

Is there anything better than the humble omelette? Acceptable for any meal time, the humble omelette can be dressed up in any way. Eggs pack a nutritional punch, as a great source of protein and many other essential vitamins. So there is no wonder Jamie Oliver added add this one to his must know recipes for the Food Revolution 2016.

The theme for the food revolution this year is sharing the power of cooking and show people that is doesn’t have to be difficult (or time-consuming) to eat healthy delicious meals. It is too often we here people back away from cooking, because they don’t have the right ingredients, or the right equipment, or are simply too scared.

I am heading off to celebrate the Food Revolution at a local school in Brisbane, where we will be running activities, games, prizes for the kids, as well as brand new whole food based tuck shop menu. I am doing this in conjunction with the Healthy School Lunches program I am running at the school – And we hope this is just the push the school needs to change their menu for good!

The Simple Cheesy Omelette is the perfect place to start. Once you have mastered it, the options really are endless in terms of fillings. When the team over at JamieOliver.com asked me to put my spin on it I was thrilled. Not only did they consider me a food photographer (what?? I only picked up my first camera a year ago), but I was excited to share my favourite combination and demonstrate just how easy it can be to make a delicious nutritious snack in minutes.

But back to the food – because let’s face it that is why we are all here. Putting a ‘spin’ on the omelette was a no-brainer for me. I chose my favourite ingredients – that also just happen boost the nutrients in this classic dish.   I am loving peas lately – while it is hard to come by fresh peas over here in Australia, they are one of my favourite ingredients to cook with. Then when it comes to peas, a sprinkling of fresh mint and goats cheese are a must. Spinach? well, what better way to take this humble omelette to new nutritional heights. As a nutritionist, that is always my priority – after taste that is….

 

Green Pea and Goats Cheese Omelette

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[Ingredients]

SERVES: 1
INGREDIENTS:
  • Olive Oil2 large free-range eggs2 tbsp green peas

    1/4 cup Silver Beat, shredded (Any spinach will do, but I find silver beat more flavoursome)

    20g crumbled goats cheese

    4 mint leaves

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[Method]

Prep TIME: 5mins
Cooking TIME: 10mins
Method:

Crack the eggs into a bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined. Place a small non-stick frying pan on a low heat to warm up. Prepare peas, shredded spinach, and crumble goats cheese onto a small board. Add 1⁄2 tablespoon of oil to the hot pan, then carefully pour in the eggs. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little. When the omelette begins to cook and rm up, but still has a little raw egg on top, sprinkle over the spinach, peas and half of the cheese. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Top with remaining peas, mint and cracked pepper.

Serve with a slice of whole wheat toast for a well-balanced meal.

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