This is so simple it barely counts as a recipe, but it makes a great healthy (and sticky) snack when I get bored of just plain almonds.
Oh yeah and some hazelnuts got in there too
Honey roasted almonds
- 1 cup almonds
- 1 teaspoon coconut oil, melted
- 2 teaspoons honey
- Preheat oven to 150 degrees Celsius
- Spread the almonds over a tray lined with baking paper and drizzle the oil and honey over. Stir them around until they’re evenly coated.
- Bake for 10 minutes, stirring halfway.
Heyyy you guys… My wool arrived!*
I just got it yesterday and I’m so happy with it. I’m especially loving the Hazelnut colour. It’s got a little more red in it than I expected, but it’s just divine. I can’t wait to start my scarf!
I can’t think of a good way to transition from wool to eggs, so I’m just gonna go ahead and jump straight to the recipe now, okay?
Paleo Frittata Cups
- 1 rasher of bacon, finely chopped
- 1 1/2 cups zucchini, finely chopped
- 1/2 cup each of capsicum, grape tomatoes and fetta cheese, finely chopped (kinda getting sick of saying that)
- 1 spring onion… you guessed it: finely chopped
- 4 eggs
- Oil for frying
- Pepper to taste
Preheat oven to 180 degrees Celcius
- Fry the bacon in a little oil
- When the bacon is almost cooked, add the zucchini and capsicum and fry until soft, then place on a piece of paper towel to soak up any excess oil.
- Whisk the eggs in a bowl, then add all other ingredients except pepper and mix.
- Divide the mixture evenly between 4 large nonstick muffin cups (silicon works best), sprinkle with a little pepper and bake at 180 deg C for 20 minutes.
Enjoy! These are nicest fresh, but they’ll keep in the fridge for about a week. They’re great for breakfast or with a salad for lunch
Happy New Years Eve Eve! I can’t quite believe that the year’s almost over, it feels like it’s gone by so fast! Mind you, I think I say that every year. I was also slightly surprised to realise this blog’s been going for a whole year! During that time, I’ve revised and re-revised what I want this blog to be, and I think I’m finally starting to settle on what I want. Until I change my mind again.
I have to admit I’ve been a bit lax foodwise lately. What with going camping in Cohuna, and all the Christmas food, I’ve not been eating all the things I should, and have had a fair few things I shouldn’t. In my defense, you try saying no to one of my mum’s mince pies. Or for that matter, eating anything other than toast for breakfast when you’re living in a tent. Not possible, I tell you. But we’re back home now, back to civilisation and blenders, and all the mince pies are finished, so I have to start remembering that I can make things other than toast for breakfast.
Like a chocolate bananaberry smoothie! It’s dairy free, no added sugar, and tastes delicious. Just what I need to make me feel healthy again.
Chocolate Bananaberry Smoothie
- 1 1/2 bananas
- A handful of mixed berries (fresh or frozen)
- 1 – 2 tsp cocoa
- Dash of cinnamon
- 1/2 cup almond milk
- 2 – 3 ice cubes (if using fresh berries)
Put all the ingredients in a blender and blend until smooth. Pour into a tall glass and enjoy!
This recipe was inspired by a salad I had at a takeaway in Perth. It was so simple, basically just lettuce, chicken and a few walnuts, but the dressing was what really made it special, turning a boring side salad into a delicious main meal. This recipe is for a single serving, but you can easily multiply the amounts to make enough for a family.
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Scotch eggs are one of those things that never fails to get a WTF? reaction from those unfamiliar with British haute cuisine. Really though, I fail to see what’s so strange about it. No one sees anything weird about eating eggs and sausages together for breakfast, and all scotch eggs really do is combine the two into a convenient, protein filled snack.
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