Thermomix banana & carrot buckwheat loaf

VEGETARIAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | JERF

I have posted a couple of variations on this loaf, but here’s another one for Thermomix users. It is a great loaf for school lunchboxes (nut-free), with enough sweetness, but of course no added cane sugar, dates, agave or maple syrup. It also consists of only 7 incgredients, all of which I have at home almost all the time. If you’re not making it for school, you can sub in almond meal.

150g (approx 2 small) carrots, chopped into 4 equal sized pieces
250g (approx 3 small) bananas, cut in thirds
1.5 tspns vanilla powder (I recommend Heilala – no added sugar)
150g (1 cup) buckwheat flour
1 tspn aluminium-free baking powder
150g (approx 3) organic eggs
2 tbspns coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Put carrots, bananas, vanilla & coconut oil in the Thermomix – set to speed 6 for 10 seconds. The mix will be basically a puree [this may or may not be delicious by itself]
  3. Add the 3 eggs, blend 5 seconds on speed 3
  4. Add the buckwheat flour & baking powder. Set to reverse, for 7 seconds on speed 4
  5. Pour whole mixture into a loaf tin
  6. Put in the oven & set the timer for 40 minutes

Note on oven temperature: as nice as it would be that all ovens are actually the temperature they say they are, there is variation. Set for 35 minutes & check if preferred.

If you’re enjoying a slice yourself, I highly recommend slathering it in almond butter

Thermomix mayonnaise

VEGETARIAN | DAIRY-FREE | NUT-FREE | GLUTEN-FREE

Knowing I can whip up mayonnaise in less than 2 minutes is dangerous for me. In the past I just didn’t buy it because I would use up a whole jar in days. Yup.

INGREDIENTS
250g rice bran oil – you will see it written everywhere you look at mayonnaise recipes, do NOT use olive oil – it actually doesn’t taste nice [yes, of course being the stubborn person I am, I tried it]
1 egg, at room temperature
2 teaspoons freshly squeezed lemon
2-3 teaspoons organic Dijon mustard [I err on the heavy handed side when it comes to mustard]
1/2 teaspoon salt

METHOD

  1. Throw the egg, mustard, lemon & salt in the thermomix. Turn to speed 4 & set the timer for 2 minutes
  2. Slowwwwwwwwly tip in the oil, I take over a minute to tip it all in
  3. When the timer’s up, spoon it out & put it in the fridge. Or don’t. Dip your sweet potatoes in it. Mix your tuna with it. Split it into 4 smaller jars & add different flavours [wasabi / turmeric / chilli / dill]. Use it as a salad dressing. Have it to accompany your salmon fillet. It’s great on a salad sandwich in place of cheese. Mash up a hard boiled egg with some & add some curry powder. Just don’t blame me when you become addicted.

IMPORTANT TO NOTE:
Only stays fresh for a week, refrigerated at all times – after 7 days, throw it out
Raw eggs are not recommended for pregnant women. I am not a Doctor, or Nutritionist. If unsure, do NOT consume this during pregnancy

Finally, another reason why this gets a big thumbs up is: purchase one less processed food from the supermarket, less packaging.

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broccolini & sweet potato quiche

I loved making a simple quiche, but I never seem to have the same ingredients in the pantry so it is different each time. This is also the first time I’ve prepped in the Thermomix.

CRUST
1 cup almond meal
1/3 cup coconut flour
1 organic egg
1/3 cup olive oil
2 tablespoons white chia seeds
1 tablespoon thyme (can replace with parsley or rosemary)

  1. Turn the oven to 170 degrees celsius
  2. Blend all ingredients on reverse speed 3 for 10 seconds
  3. Put in a pie tin & set a timer for 15 minutes

FILLING
3 stalks (approx 130g) broccolini
1/2 small (approx 85g) sweet potato
6 organic eggs (aprox 340g)

  1. While the pie crust is cooking, throw broccolini & sweet potato in the Thermomix for 10 seconds on speed 4
  2. Add in the eggs & put on reverse speed 3 for 5 seconds
  3. When you remove the pie crust from the oven, turn the oven temperature up to 180 degrees
  4. Slowly tip the egg & vegetable mixture into the pie tin. Set the timer for 25 minutes.

 

I (have) Quit Sugar

Nearly 4 years ago, a friend told me about a new “diet” called “I Quit Sugar”. Pft, I thought, as if I could live without packets of sweets, jersey caramels & cake, especially with 2 young children draining my energy & working 3 days a week. But hey, I gave it a go & have never looked back. Granted my mouth may still water when I look at something, but then I remember I won’t enjoy it & I’ll feel crap afterwards. I happily say no to cake now & genuinely don’t feel I’m missing anything.

I’ve been an Ambassador for the program over a year now & it is still a thrill to see how much people’s lives are changed by the IQS 8WP.

I can genuinely tell you I LOVE the meals on the program. If you asked me to pick a favourite, I’d be hard pressed to choose between the Pad Thai, peanut butter & strawberry on toast, avo/feta/pea smash, turmeric haloumi bowl, zucchini & haloumi fritters, sweet potato/quinoa/kale/ginger. You get the idea.

The more you eat real foods & cook your own meals, the more confident you become in swapping ingredients & experimenting with tastes then you can either continue to use the recipes; or refine them based on your personal taste. I tend to substitute out all gluten & replace where required with gluten-free bread; zoodles in place of pasta.

I am thrilled to be able to give YOU $10 off if you sign up for the program, just click here

NOTE: I have never endorsed a product I don’t genuinely believe in. Having done over half a dozen of the IQS 8 Week Programs, trying the recipes, enjoying the meals & communicating with other people doing the program, I feel passionate about what a great way of life it is.

 

 

Strawberry & banana ice pops | GF NF VEG

VEGETARIAN | GLUTEN-FREE | NUT-FREE | NO ADDED CANE SUGAR, DATES, MAPLE SYRUP OR AGAVE

INGREDIENTS
2 medium bananas
1/2 cup mixed berries
1/4 teaspoon vanilla powder
1/2 cup organic natural yoghurt (check the ingredients panel that there are no added sweeteners)
1/4 cup coconut water (tapwater is fine if you don’t have any coconut water)

OPTIONAL: 1 Big teaspoon of vegan pea protein powder

METHOD

  1. Blend all ingredients.
  2. Pour into ice pop moulds (makes 6).
  3. Freeze overnight

Zoodles, mushrooms & peas

VEGAN | GLUTEN-FREE | DAIRY-FREE | IQS | JERF | LOW-FRUCTOSE

Anyone else find they open the fridge door a few too many times & can’t work out what to prepare? I am spending so much time at home with a 9 week old who can’t yet wear suncream, which means we are spending most of the day indoors.

1 large zucchini, spiralised into noodles
Handful of mushrooms
1/2 cup frozen baby peas
1 tbspn chopped parsley
6 olives
1 tspn nutritional yeast (or Parmesan for non-vegans)
1 tspn chilli flakes
1 tspn paprika
1 wedge lemon

METHOD

  1. Spiralise one zucchini. If you don’t have a spiraliser, just use a vegetable peeler to make thin ribbons lengthways
  2. Throw zucchini in frying pan with a drizzle of olive oil, nutritional yeast, paprika & chilli – stir constantly for about 2 minutes
  3. Tip zoodles into a bowl, add a touch more olive oil & throw in mushrooms. Stir constantly until they have a good browned look, add on Parsley at last moment. Tip into bowl
  4. Add about 2 tablespoons water to same frying pan. Throw in peas & cook for 1 minute.
  5. Pop olives on. No such thing as too many. Squeeze over a wedge of lemon. Sprinkle over some more chilli flakes to your taste.

Serves 1

10 low-fructose desserts you have to try…

The internet really is an amazing thing. I remember doing school projects in the 1990s & using my Grandparents’ encyclopaedias for information! Now we have information at our fingertips (some of it helpful, other not so much).

I love finding recipes online – there are some seriously talented people out there creating some amazing dishes…..before you get your knickers in a knot & see maple syrup in some recipesall sweeteners can be substituted with low-fructose sweeteners like rice malt syrup or stevia.

1. Warm pumpkin & coconut muffins – by the über gorgeous Green Kitchen Stories http://www.greenkitchenstories.com/warm-pumpkin-coconut-muffins/

2. Beet, raspberry & vanilla bowl by My New Roots https://www.mynewroots.org/site/2015/11/beet-raspbery-and-vanilla-smoothie-bowl/

3. Raw low fructose mocha cake by the bubbly Merrymaker Sisters who I’ve been following for a few years & loooove their recipes http://themerrymakersisters.com/raw-low-fructose-mocha-cake/

4. Chocolate raspberry muffins by Teresa Cutter aka The Healthy Chef https://www.thehealthychef.com/2013/03/chocolate-raspberry-muffins/

5. Hazelnut chocolate cookies by Alex Stuart of Low Tox Life https://www.lowtoxlife.com/hazelnut-chocolate-cookie-recipe/

6. Pureharvest’s gluten-free Orange polenta cake https://pureharvest.com.au/recipes/glutenfreeorangepolentacake/

7. I Quit Sugar’s Berry swirl cheesecake https://iquitsugar.com/recipe/christmas-berry-swirl-cheesecake/

8. Food Matters’ raw Oreo recipe. So easy & SO delicious http://www.foodmatters.com/recipe/homemade-with-love-oreo-cookies-recipe

9. Lee from Supercharged Food’s quinoa trifle http://www.superchargedfood.com/blog/autumn/layered-quinoa-trifle-and-christmas-day-recipes/

10. The beautiful Jacqueline from Brown Paper Bag always has the most delicious recipes so it was hard to choose one but who could go past a Sweet potato brownie http://thebrownpaperbag.com.au/recipes/sweet-potato-brownies-2/