Arren is one picky little guy, but the one thing he will devour without hesitation are these Onigiri or Japanese Rice balls for anyone that doesn’t know their Japanese cuisine. Continue reading
Meatloaf sounds gross, but cute little lentil muffins with piped mashed potatoes, well now that sounds pretty darn tasty! Continue reading
Unless you’ve been living under a rock, everyone in the vegan/ allergy world has heard about the miracle that is aquafaba! If you haven’t its okay, my dear little rock dwelling friend, now you know about the miracle that is basically bean juice…..Yes, bean juice, or the brine left behind in a can of chickpeas for the less dramatic. This miracle brine has been a lifesaver for egg-free cooking, being able to be whipped up to make light and fluffy meringue, macaroons, replacing eggs in cakes and baked goods and making the most amazing thick egg free mayonnaise.
This flavourful mayonnaise is something you definitely need to try. Garlicky with the perfect amount of tang, this is a recipe to keep bookmarked and keep making over and over. Its also really versatile, play around with it until you have something that makes your taste-buds sing, if you like more garlic. Add it! This is a perfectly flavoured recipe for me, but we all like things differently. Add some herbs for a fancier mayonnaise or an added taste kick. Just be prepared to feel like a cooking genius, this recipe is that easy to whip up, but will impress all your friends and family.
FLAVOURFUL AQUAFABA MAYONNAISE – serves 16
- 3 tbsp aquafaba, the leftover brine from a can of chickpeas, or freshly cooked beans.
- 1 heaped tsp Dijon mustard
- 1 tsp garlic powder
- 1 – 2 tbsp white wine vinegar
- 1/2 a lemon, juiced and zested
- 1/2 tsp – 1 tsp liquid sweetener
- salt to taste
- 3/4 – 1 cup oil ( I used olive oil, but sunflower or canola would work)
Combine all the ingredients except the oil in a blender or food processor.
While blending on low-medium, start adding the oil slowly. About a tablespoon at a time, until you’ve used up all the oil. The mixture will thicken up fast.
Taste and adjust seasoning.
Transfer to a bowl or glass jar. Store in fridge for 2 weeks. Use on everything!
Before I met Carl, I never knew people could be allergic to potatoes. It just seemed like something so obscene to be allergic to? In so many households potatoes are a staple ingredients and can be served in a plethora of meals. The potato is just so versatile! but from what I’ve learned from completely cutting out potato from my diet , in a stance against silly allergies and so Carl wont feel tempted and be forced to suffer the consequences of eating delicious potatoes because I’m having it ; is that potato is a sneaky little fiend that really loves to keep extra pounds on your body. When I cut potato out of my diet I started noticing my stomach bloat going away, unwanted pounds slipping away in stubborn areas, like my face and stomach and my skin felt and looked clearer. Cutting out potato in the long run just made me feel so much better and I’m glad I can come up with healthier alternatives now.
Its been fun coming up with potato free recipes and surprising my little potato allergy weirdo with things he can eat and that tastes just as good. Baked potato, how about a baked sweet potato! Crisps, try some vegetable crisps instead, mashed potatoes? Lets just replace it all with Cauliflower!
Surprisingly Cauliflower is the perfect substitute for potato, its got a creamy silky texture and is neutral in taste, but the best part about cauliflower is that its just so much better for you ! Cauliflower is filled with nutrients, minerals and antioxidants that can help you fight cancer cells from forming, boost your heart and brain health, is an anti inflammatory and its high in fibre.
This soup is really nourishing and perfect for a cold crisp evening meal, its filled with leeks and garlic that’s great for preventing colds and will aid in your bodies detoxification needs. Keeping you healthy and strong!
CREAMY CAULIFLOWER AND LEEK SOUP – serves 4 – 6
- 1 medium cauliflower head, washed and cut into florets
- 2 leeks, white and green parts only chopped
- 2 cloves garlic, peeled and chopped
- 1/2 tbsp coconut oil
- 3 bay leaves
- 3 1/2 cups vegetable broth
- 1 – 1/2 cups of coconut milk
- salt and pepper to taste
- chives for garnish
- sprinkle of cayenne pepper for added heat.
In a large pot over medium – high heat add the coconut oil, leeks and garlic. Saute until soft and wilted ( stir constantly).
Add in vegetable broth, bay leaves and cauliflower. Reduce heat to a simmer and cook for 20 – 30 minutes until the cauliflower is soft.
Discard the bay leaves.
Let cool slightly, add coconut milk, salt and pepper and blend until smooth. Adjust season and serve with chives. Add more water if you desire a less thick consistency.
I’ve been loving my healthy treats lately, its been a strange thing for me, because I don’t really like sweet treats. The things you will like during pregnancy might startle you and make you worry about who you’re turning into!
I’m usually a rather nice person, and I watch Carl eat something in one sitting, but lately I’ve felt a lot of resentment towards the fact that he can’t control himself and eats most of my special really dark chocolate, in such a short period, where I try to make every block last and practice self control. I actually went to bed angry thinking about the fact that I didn’t have a little block of chocolate, the irrational anger is real guys. We think pregnancy is tough on us, but what about our poor husbands, or partners just getting caught in the crossfire of our irrational emotions or maybe they should just leave our special treats alone!
This salted caramel date sauce is amazing! I’ve been using it in everything! Seeing as I’m trying to eat 6 dates a day for a better labour, and my blender doesn’t want to properly blend in the dates in any of my smoothies; This sauce is my special way of sneaking in delicious dates into my diet, that feels so decadent, but is so much better for you than normal caramel sauce. I’ve been using it in my overnight oats, overnight coconut porridge, for my frozen salted date banana bites, as a dip for fruit, swirled into banana nice cream and as an extra special something to my rooibos latte. The possibilities are endless!
HEALTHY SALTED DATE CARAMEL SAUCE
- 1 cup dates, if they don’t seem soft, or you have a bad blender soak them in warm water for 15 minutes and discard water.
- 1/4 tsp ground Himalayan pink salt
- 1/4 or more non dairy milk. If you like it a little runnier add more milk
- 1/2 tsp vanilla extract
- 1/4 tsp caramel extract – optional, but adds extra caramely goodness.
Blend everything together in a blender until its smooth and has reached your desired consistency. Serve with apple slices, or refrigerate
Ever since making these black bean burgers I’ve been craving them nonstop, that’s how good these yummy little things are. Surprisingly we had some burgers left the next day and I decided to crumble it into a kale salad, let me tell you guys something it was like heaven in my mouth! They were even better the next day and they made my daily salad go from bleh salad, to Damn! That’s one great salad.
This recipe all started when I made red lentil fritters one night and couldn’t stop thinking that it would make the perfect add along to a veggie burger, with the memory in the back of my mind and two tins of black beans in my basket, I decided it was time to get experimenting. The smoked paprika adds a little oomph to these burgers that will make you feel like you’ve just taken this burger right off the grill and if you forger the last couple of burger in the pan and its just a tad burned the feeling will intensify. I decided to give a burger bun a skip and just have it just like that loaded with salad, cucumber, tomatoes and avocado with a perfect dill pickle sauce to take it over the edge, but feel free to enjoy it anyway you want.
SMOKED PAPRIKA BLACK BEAN BURGERS – serves 6
- 1/2 cup split red lentils, covered in water to soak for one hour.
- 1 can black beans, drained and washed
- 1/2 cup panko or breadcrumbs
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1 tsp salt
- 1/4 tsp cayenne pepper, or more if you want added spice
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 2 cloves garlic
- 1/2 red onion, finely diced
Drain the split red lentils and place in a food processor with the 2 cloves of garlic. Blend until coarsely blended. In a bowl, mash the drained black beans and add all the spices. Stir in the red lentils, onion and panko.
Refrigerate the mixture for 10 minutes. Form the mixture into six patties.
In a large pan over medium heat, add 2 tbsp of oil. Add the patties and cook for 4 – 5 minutes on each side or until browned on both sides.
Serve with sweet potato and butternut fries.