People of the World, Spice up your Oats!

To be honest I’ve never really been a fan of oats, I find them bland and tasteless, requiring copious amounts of honey to taste, and whilst they are not the first thing I would pick off a breakfast menu, every so often (when the weather starts to cool down) I don’t mind having a generous bowl of oats.

Now you’re probably like “Does this chick even know how to cook anything other than breakfast?” and the answer is I do, however breakfast just happens to be one of my favourite meals of the day and I really want to share every one of my delicious breakfast creations with you. For some reason I find all my most exciting creations come to me in the morning and that’s probably why I have a whole note book full of recipes appropriate for breakfast or brunch. But I promise that after this post I will endeavour to mix things up a bit! In the mean time, enjoy my two way version of oats perfect for those cool Autumn mornings.

Love Wifey xx

 

Oats with Yoghurt & Grilled Peaches 

Ingredients

1 Peach cut in half and sliced

1 Cinnamon sticks

2 Star anise

1 Vanilla bean split and seeds scraped

1 Tsp Stevia (granules)

Ground Cinnamon

Greek yoghurt

2 Cups Almond milk

1 Cup Rolled oats (also works well with quinoa flakes)

Walnuts

Butter

 

Method

  1. In a saucepan combine the oats, almond milk, seeds from the vanilla pod and a sprinkle of ground cinnamon and mix over a medium heat until your oats are cooked to the desired consistency.
  2. Whilst your oats are cooking, in a fry pan on a medium heat add a knob of butter and place the sliced peaches, stevia, cinnamon stick, star anise and the left over vanilla pod and fry until your peaches have caramelised and are fragrant.
  3. Place your oats in a bowl, top with a dollop of greek yoghurt, delicious peaches and some walnuts.

Oats with Spiced Plums

Ingredients

1 Plum cut in half and sliced

1 Cinnamon stick

2 Star anise

3 Cloves

1 Vanilla bean split and seeds scraped

1 Tsp Stevia (granules)

2 Cups Almond milk

1 Cup Rolled oats (also works well with quinoa flakes)

Butter

 

Method

  1. In a saucepan combine the oats, almond milk, seeds from the vanilla pod and mix over a medium heat until your oats are cooked to the desired consistency.
  2. Whilst your oats are cooking, in a fry pan on a medium heat add a knob of butter and place the sliced peaches, stevia, cinnamon stick, star anise, cloves and the left over vanilla pod and fry until your plums have caramelised and are fragrant.
  3. Place your oats in a bowl and top with your yummy spiced plums!

A Very Indulgent Easter: Nutella Tsoureki French Toast

Happy Easter Friends! I can hardly believe Easter is already here, I was just getting over the over indulgence during the Christmas period and now it has started all over again! This year I was fortunate enough to join in the Greek tradition of making tsoureki (sweet Easter bread) and koulouraki (Easter biscuits) in the lead up to Easter with my sister in-law. Last year I made my first tsoureki bread with a twist making nutella filled tsoureki muffins which turned out great, but this year I went traditional with the help of Yia Yia and her special recipe, where experience is everything and measurements are well…pretty much non existent. A recipe of this stature deserves to be treated with love and respect and despite feeling daunted at the prospect of attempting a mother of a recipe, my sister-in-law and I rounded up our determination to make it work. And I can proudly say after 10 hours and 18 Tsoureki later, we were a success! Kudos to us!

Last Easter as every other, we end up with so much tsoureki we don’t know what to do with it, so I decided to make some french toast using our left over tsoureki and I haven’t looked back. The beginning of our own little Easter tradition. I still haven’t figured out what to do with all the left over Easter eggs but I’m sure that I will get to that soon enough! In the meantime however enjoy this yummy and indulgent french toast recipe, perhaps you can start a new feasting tradition with your family!

 

Happy Easter!

Love Wifey xx

 

Nutella Tsoureki French Toast

Ingredients

1 loaf of Tsoureki or Brioche

Nutella

3 Eggs

Dash of milk

Pinch of salt

Roughly chopped hazelnuts

Olive oil for frying

 

Method

  1. Slice the tsoureki loaf in approximately 1cm thick slices. Sandwich two slices of tsoureki together with nutella until you have used up the whole loaf.
  2. Whisk eggs with a dash of milk and pinch of salt.
  3. Dip all the tsoureki sandwiches into the egg mixture and coat well.
  4. In a frypan place some oil and on a medium heat fry the tsoureki sandwiches until all sides are golden brown.
  5. Serve the tsoureki french toast with a dollop of nutella and some roughly chopped hazelnuts.

 

Note: Tsoureki is available at most Greek delicatessens during easter time, if you don’t have any a brioche type bread or even panettone will do. You can also add bananas or berries to your nutella filling if you like, or just omit the nutella completely! The possibilities are endless!

Bowl Full of Love: Coconut Quinoa Porridge with Cranberry, Pomegranate & Nuts

Usually on a weekend, when we aren’t held up with a billion things to do and places to go, I like to get creative in the kitchen and make something extra special for my husband for breakfast. I guess it’s my way of saying thank you for all that he does for me, after all food is love right?

This dish is filled with love and is the perfect winter breakfast, it’s warm, full of protein to keep you full and not to mention a great source of vitamin C and antioxidants to help fight off the winter blues.

So go on and share the love!

Love Wifey xx

 

Coconut Quinoa Porridge with Cranberry, Pomegranate & Nuts

Ingredients

1/2 cup quinoa flakes

1 cup almond milk

scoop of vanilla protein powder

1/4 cup shredded/desiccated coconut plus some for sprinkling

sprinkle of cinnamon

handful of dried cranberries

1/2 pomegranate

handful of pistachios roughly chopped

handful of flaked almonds

 

Method (Serves 2)

  1. In a saucepan on a medium heat, combine the quinoa flakes and almond milk and gently cook stirring frequently for approximately 3 minutes until a porridge consistency is achieved.
  2. Remove from heat, add protein powder, coconut, cinnamon and stir through.
  3. Divide the porridge into two bowls and top with a sprinkle of coconut, flaked almonds, cranberries, pomegranate kernels and pistachio.

 

Protein Power Pancakes

Anyone who knows me knows that I LOVE to cook and right up until the birth of our little baby I was spending my pre-natal days cooking up a storm. As my cooking spree was temporarily put on hold post-baby, you can imagine my excitement when I finally had the energy and opportunity to get back in the kitchen.

Five weeks post-natal and what a beautiful day it had been in Melbourne, the sun was shining and baby was sound asleep after his early morning feed. I felt like it had been eternity since I was feeling semi-normal again and decided it would be a great day to get back into the kitchen. Having woken up with a craving for pancakes but not the guilt that’s associated, I whipped up these babies, ticking all the boxes for a yummy & nutritious breakfast. These not only make a delicious breakfast but they also make a great snack to suppress those mid morning or late afternoon sweet cravings. I often like to make a big batch storing them in an airtight container in the fridge and then popping them in the toaster when I’m ready to eat! There are a few flavour variations you can try but I am a plain Jane and love vanilla!

So without further ado I present to you my Protein Power Pancake recipe, enjoy!

Love Wifey xx

Ingredients

1/4 cup spelt or GF flour

1/4 cup LSA (if you can’t find LSA use any other nut meal like almond meal)

2 tbsp desiccated/shredded coconut

2 scoops of protein powder (you can have fun with this, I like to use Amazonia RAW protein powder in vanilla or cacao & coconut)

1 tsp baking powder

1 tbsp chia seeds

2 eggs

1/3 cup of milk/milk alternative

pinch of pink himalayan rock salt

 

Method 

  1. Mix all dry ingredients into a bowl.
  2. Add eggs and milk and mix well. If you need to, add more milk or LSA to get it to a good consistency, you obviously don’t want it to be too runny!
  3. Heat a non-stick pancake pan on medium flame and pour approximately 1/4 cup of the mixture onto the hot pan (the pancakes should only be pikelet size).
  4. Once the mixture starts to bubble flip your pancake over for about a 1-2mintues.
  5. Top your pancakes with anything you like or just eat them plain! I like to top with banana and honey or fresh berries and shredded coconut!

Serves 4 (makes about 12 pancakes)