Photo is blurry because children were literally snatching it away.
I know. I told you I wasn’t in the mood for recipes. But bare with me.
So it was one of those days where groceries are really needing to be done but you really can’t be bothered so you scrounge in your cupboard to see what you can make.
These are super easy. And the kids loved them. I think it’s because it had the word “pancake” in it. Oh well. They ate them and that is what is important to me!
- 1 egg
- 1 cup wholemeal flour
- 1 cup light milk
- Cayenne pepper – to taste
- 60 grams smoked salmon
- 60g feta
- Chuck the first 4 ingredients into a bowl.
- Beat with an electric mixer (or a fork if you’re feeling energetic) on about 2 until mixed and then about 5 for 2 minutes so it’s nice and fluffy.
- Fridge it for about 15 minutes – helps them hold their shape.
- Crumble feta into the mixture and break smoked salmon into little pieces – we use the Tassal cooking smoked salmon because it’s cheaper and my kids don’t care, so it’s basically in little pieces for you already – BONUS!
- Fold it all in.
- Lightly oil a non-stick fry pan (and I mean lightly. Just spray some on there) and put three on at a time – I used a ladle to determine scoop size. If you try and do more than three it gets all tricky and you flip them onto each other. Not worth it.
- When the top goes bubbly, that’s when you know you have to flip it. Flip and cook until both sides are a golden brown.
- Rinse and repeat the last two steps with the remaining batter. Serve with salad or whatever you want really!
They’d be great for lunchboxes
At the moment I feel like rubbish.
I ended my challenge and I let loose. Our meals have still been healthy and pretty clean and even the snacks have been, but it’s the snacks between the snacks that are killing me.
I have horrible stomach cramps and I feel tired and lethargic so I have decided to set myself little 10 week challenges with focus areas (which I will talk about later)
My biggest thing is I still have this “treat” mentality – something that is reinforced by our media so we can justify making purchases we don’t need…
So I needed something that is a treat, but not a cheat. I also needed something that doesn’t send the kids crazy because of the sugar in it.
Say hello to Clean Eating Almond and Raspberry Bread!
- 3 eggs
- juice of 1 orange
- 1 cup of raspberries (fresh or frozen)
- 2 cups almond meal
- 2 tsp baking powder
- 3 TBS honey
- Preheat oven to 200 degrees.
- In a bowl, lightly beat the eggs.
- Add the honey and the juice into the eggs and continue beating until it is all mixed together – just do it with a fork, no need to get the beaters dirty.
- Add the dry ingredients and the raspberries and mix in well.
- Line a loaf tin with baking paper (trust me it’s easier) and pour mix in.
- Cook for approx 35 mins or until browned and the knife comes out clean
The bread is really dense and moist – and DELICIOUS.My kids demolished it – literally. They stole the container from the bench and all hands in, crumbs everywhere, demolished it.
Let me know how you go with it!
I’m not going to lie. I don’t know what to call these. I was going to go for “Little golden pockets of heaven”.
firstly – as a disclaimer – I don’t know what these taste like. I am “cutting” which is basically eating no carbs.
But these little deliciousness balls disappear at an alarming rate. As in I made 8 yesterday afternoon and they were eaten by this morning.
I actually figured they would be great for kids for breakfast but as research shows, they are great for anyone, at any time.
- 12 mini bread rolls from woolworths
- about 200g shaved deli ham
- 12 large eggs
- grated cheese
- tear a hole in the centre, about a 50c piece size and hollow it out. Make sure you don’t tear through the side or it gets messy.
- Get that half a slice (because that is how shaved ham comes, in thin half slices) and shove it in the hole and “line” the roll with it.
- Carefully crack the eggs into the hole.
- Top with grated cheese
- Bake in the oven at about 200 for 15 mins then 160 for another 10 mins (in celcius)
I realise this doesn’t look like much, but trust me, it’s fucking amazing. I also realise that some people might not consider wine in a recipe “clean”. To those people I say
fuck off there are different levels of clean and to me if the alcohol is cooked out, it is clean.
Side note – the next 3 weeks of blog posts may contain excess swearing as I will have minimal carbs in my diet in a super quick ‘cut” for the end of my comp. This means I’m hangry, my brain is a little slow and my word filter is off.
- 750g casserole beef
- 1 tin diced tomatoes (not the 800g tin, the smaller one)
- 1 TBSP + 1 tsp tomato paste – the no salt added version
- 2/3 cup kalamata olives
- 2 sprigs rosemary
- 3 sprigs thyme
- splash red wine vinegar
- Chuck it all in the slow cooker. If your beef is frozen, no biggie. Just chuck it in, it’ll be fine.
- Stir occasionally, lift the lid off and drain the top bit (wipe the condensation off – because I know alcohol evaporates at 70 degrees celcius but if it is in a slow cooker, then it would just condense and go right back into the mix right? I don’t want toddlers with hangovers RIGHT?!)
- Serve with Sweet potato mash. Because sweet potato is amazeballs.
I made these last night.
I even figured out the stats for them!
this recipe makes 12 muffins and a serve is 2 muffins.
- 8 egg whites
- 2 whole eggs
- 150g quick oats
- 2 scoops giant delicious vanilla protein powder (any would do but this is what my stats and quantities go off)
- 10 strawberries, diced.
Preheat the over to 180 celcius
Mix them all in a bowl.
Use a silicone pan and spray oil.
Cook until golden brown.
They taste a bit like a meringue with strawberries.
Stats per serve (2 muffins)
It is hard to take a photo of porridge and make it look delicious.
I have this every morning I don’t have my easy omelet.
This is even easier than that recipe.
1/2 cup oats (your preference)
1 scoop protein powder (I use Giant Delicious Protein Powder from ASN)
Prepare oats – I recommend just using water instead of milk as the protein powder makes it super creamy – mine takes 2 mins in the microwave.
Make sure it’s a little watery, add more water if needed.
Tip in scoop of protein powder. Stir well so it is fully mixed.
Top with berries and enjoy!
I don’t top it with berries every day.
I do maybe once a week because it feels a little fancy
Just for the record, I am eating this right now and it is a-fucking-mazing.
2 chicken breasts in chunks
3 tablespoons natural peanut butter
3 tablespoons Oyster sauce
1 tablespoon Siracha sauce (hot Chilli sauce found in the Asian section at woolies)
2 handfuls salad greens – either baby spinach or baby spinach/rocket mix.
Wholemeal pasta – spaghetti
Brown that chicken. Boil the water for the spaghetti.
Put pasta on.
Once chicken is browned, add all ingredients other than greens.
Add about 1/4 cup water and mix so all chicken is well coated.
When pasta is cooked, add it to the pan. Add greens. Pour in about another 1/4 cup water and stir well so pasta is coated as well and greens are wilted.
Seriously, it is that easy. And it is I will make it again. Maybe tomorrow.
I am a culinary genius.
Master chef, here I come!
TBS minced garlic
2 tsp minced ginger
Chinese 5 spice (to taste)
1 purple onion, finely diced
1 zucchini, grated
1 carrot, grated
500g lean chicken mince
1/2 cup peas
1/8 green cabbage, finely sliced
Lettuce leaves to serve. Approx 8
Onion, garlic, ginger in the fry pan until fragrant.
Then in goes the zucchini and carrot until tender and lightly browned.
After chicken mince and Brown.
Mix in cabbage and frozen peas; cool until softened.
Add three tablespoons of oyster sauce and a sprinkling of Chinese 5 spice and stir.
Let flavor for about 5 minutes.
Serve in iceberg lettuce leaves.
One thing I have missed is cake. To me, it’s not worth it. If you are eating it, I’m not judging (I’ll just sit over here being a little jealous)
In particular, I have missed cheesecake.
Cheesecake to my family is like… Well, it’s what we do.
Every barbeque. Every celebration. Every just because.
So I turned it into a protein bar. Because there’s no point in missing out all together!
- 1 1/2 cups oats
- 2 scoops vanilla protein powder
- 1/4 tsp pink salt
- 4 egg whites
- 225g philly less than 5% fat spreadable cream cheese
- 1/4 cup agave necktar
- juice of 2 1/2 lemons.
- Preheat the oven to 180 degrees celcius
- Mix all dry ingredients together.
- Chuck all the wet ingredients in a bowl. Mix them up with a hand beater. Or in a blender if you don’t have one. You don’t want the cheese to be chunky.
- Pour the wet ingredients into the dry ingredients.
- Get a cake tin or glass pie dish and either spray with non-stick spray or line with alfoil.
- Pour in the mixture, make it flat.
- Bake for about 40 minutes or until the sides are browned.
- Let cool and cut into 8 serves.
Approx 10g carbs, 10g protein and less than 1 g fat.
This is my fill salad.
It’s almost a 5 bean salad, but better.
We use this on wraps, in pita pockets or just as a salad. Add a little grilled chicken and you have a healthy lunch.
- 2 handfuls baby spinach
- 1 can of mixed beans, rinsed
- 1/2 cucumber, halved longways, quartered longways and then sliced.
- 1 large tomato, diced
- 1/2 large can corn of kernels
- 1/2 avocado – diced.
Throw it all into a bowl. Mix.
Squeeze some lemon juice over, or some balsamic vinegar.
Or leave it fresh.
It’s really up to you.
It’s so expensive to buy salads these days, for the cost of one from the shop and a little time, you have made enough salad for the whole week. It really is worth it.
Not to mention my lumberjack other half eats a ridiculous amount of food now that he’s doing physical labour, so filling his wraps with this is a bonus because he is full and it’s cheap and he’s not getting fat.