What to do when you have a never ending supply of lemons, lime and kaffir limes?
Experiment with food… and more different types of food!
I was talking to Daph about what to do with lemons and baking, she directed me to the cupcakes she recently made here, which was a variation of PaleOMG’s recipe
I’ve made my own variation as I am using kaffir limes, which are much stronger in flavour. took me a couple of tries but we got there eventually x) Recipe below!
Makes: 10 cupcakes
- 1/2 cup Coconut (70g)
- Pinch of Salt
- 1 tsp Baking Soda
- 6 small Eggs (230g)
- 1/3 cup Almond Milk
- 1 tbsp Honey
- 2 tsp Vanilla Essence
- 1/3 cup Kaffir Lime Juice
- Sift dry ingredients together
- Blend up wet ingredients
- Add wet to dry and mix together
- Fold berries in last
- Scoop into moulds and bake for 20-25 mins. I let them brown up some before I take them out
As they rest, take a skewer and poke a few holes in the top, use a teaspoon to pour some leftover juice into the muffins – this will let it soak up some fresh flavour 🙂 only an option, I like a good zesty flavour in it.
- Blueberries – for any kind of berries you like
- Kaffir Lime – if you tried using normal lemons, I am guessing you will need more lemon juice – Daph’s recipe suggests 2 lemons, you can try that 🙂
Calories: 703 total (~71 per cupcake)
- 31g fat
- 61g carbs
- 36g protein
I love a long weekend. It’s one extra day I get to have hubby home with me. This time round, we headed to Swan Valley for a Sunday lunch and outing. But before that, I decided to cook him a hot breakfast.
I don’t always get poached eggs right. If you know me, you would know I have the tendency to keep trying till I get something right. Poached eggs was one of those times!
The secret I think is to have a boiling saucepan of water with sufficient vinegar. I reckon 1/4 cup or just slightly under. That just brings the egg together. Swirl the water, break an egg, drop it and continue to swirl the water outside of the egg.
And there we have it, a nice runny poached egg to go with gorgeous fresh vegetables.
Poached eggs with sauté mushrooms and wilted spinach
4 fresh eggs
400 grams spinach
2 cups of mixed mushrooms.
1 tsp garlic
1) Sauté mushrooms with garlic first.
2) In a separate pan, quickly wilt washed baby spinach
3) meanwhile, bring a saucepan of water to a boil. Add 1/4 cup of white vinegar. Break an egg in a bowl. Swirl water. Drop egg in saucepan. Swirl water till eggs come together. Cook for 4 mins.
4) Dish up mushrooms and spinach. Set egg on top of dish.
5) Repeat poaching eggs.
6) Serve with cracked pepper and salt.
This has got to be one of the most simple hot breakfasts I know. I didn’t get home till 10+ this morning and was STARVING! I went and dug up whatever “breakfasty” vegetables I could find and had actually intended to omelette it. As I was sauteeing the vegetables, I decided I want some yolk action in my breakfast. So I threw the avocado in right before I cracked the eggs on top and popped the lid over the pan over a low heat till the eggs were done.
- requires minimal prep (depending on your veg of choice)
- is mess free
- is fool proof
- is healthy
- is delicious!!
What to do when you have leftover bananas that are going too ripe? Bake them into bread! (or cake, or freeze for some nanaicecream). This clean Banana Bread is full of flavour an moist. It’s so delicious and you can easily make this as a cake or cupcakes. It makes for perfect meal prep as breakfast or as a snack 🙂
What’s in this?
Banana, Eggs, Yoghurt, Vanilla, Dates, Coconut Oil, Cinnamon, Almond Flour, Coconut Flour, Chia Seeds & Baking Powder
I made this batch without much thought of making it pretty for a post, hence I’ve avoided taking pictures of the loaf 😛 but the next time I make it I’ll remember to decorate it and make it look appetising! Daphne and I use the same recipe on this one, I think she is meaning to make this one soon, so you may see some updates here with more scrumptious pictures.
When you spot a great recipe, you can’t help but want to share. This was shared to Melissa and myself by a fellow gym friend. I love how simple but how nutritious it is. It really is a good breakfast or a pick me up after a workout. Bananas are high in natural sugar so it should be consumed sparingly. It is however, amazingly rich in potassium, B vitamins and antioxidants. There is a total of 4 bananas divided into 20 mini cakes, plus only 1 tablespoon of honey. Not only that, it has coconut which stabilised blood sugar and chia seeds for that added fibre and omega. As chia seeds and coconut flour absorbs liquid, it expands the batter.
Banana Coconut Bread
Yields: 2 loaves or ~20 mini bread
- 4 riped bananas (I used 1 big and 3 small ones, if your bananas are huge, use 3)
- 6 eggs
- 1 tablespoon of honey (can be subbed for 2-3 dates)
- 2 tsp of vanilla paste (or extract)
- 1/4 cup or around 30 ml of coconut oil melted
- 200 grams of greek yogurt or natural yogurt (with NO added sugar)
- 2 tsp of cinnamon
- pinch salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup of coconut flour
- 1/4 cup of almond meal
- 20 grams or 1 tablespoon of chia seeds (or flaxseeds)
Optional Topping Ideas:
- handful of shredded coconut
- handful of crushed walnuts
- handful of mixed seeds like pumpkin and sunflower seeds
- Preheat Oven 160c for muffins or 150c for bread loaves (both fan forced)
- Line 2 bread loaves with baking paper (alternatively you can lightly oil the tray) or prep your muffin wrappers/ little cake wrappers.
- In a food processor/power blender, blitz up bananas, yoghurt, honey, vanilla, eggs, baking soda, baking powder and salt for 30 seconds (or till creamy texture). Pour into mixing bowl.
- Mix in the coconut flour, almond meal and chia seeds. Let it rest for 10-15 minutes (I usually wash up or clean up the bench while that happens). Spoon batter into loaves or mini wrappers/muffin wrappers.
- Top with toppings.
- Bake for 25-30 minutes (cupcakes) or 40-50 minutes (bread).
Please do share your thoughts if you try this recipe
Yields: 10 squares (roughly 1″x0.5″)
- 1/4 cup (~50g) Coconut Oil
- 1/4 cup (~30g or 2 tbsp) Hazelnut Butter (or nut butter of choice)
- 1/2 cup (~ 53g) Cacao Powder
- 1 tbsp Honey
- 1 tsp Vanilla Essence
- pinch salt
Optional: chopped nuts and/or shredded coconut to mix in
- Line a small tray with baking paper (I don’t have one and used a mini loaf tray instead)
- Beat Coconut Oil & Nut butter till well mixed
- Sift Cacao Powder in parts, continue to beat until well combined
- add Honey, Vanilla and Salt
- Mix in any optionals if you wanted
- Pour into mould, freeze for 1 hour before serving
Nutrition (with Hazelnut Butter and no optionals included):
Calories (total): 818 (~82 per square)
- Fat: 16g
- Carbs 17g
- Protein: 33g
We had lots of carrots in the house, and one morning I decided I would bake. This was the result:
So yummy!! At a cupcake size, these make a perfect snack or an on-the-go breakfast! They were really simple to make and won’t take much time for those of you who are super busy.
- 40g coconut flour
- 1tsp ground cinnamon
- 1/2tsp nutmeg
- 1tsp baking powder
- Pinch salt
- 1 cup grated carrot
- 3 large eggs
- 30mL coconut oil
- 1tsp vanilla
- 2 medjool dates
- 1tbsp honey
- 50g nuts of choice (I used Walnuts)
1. Preheat oven to 180 degrees celsius (fan forced oven).
2. Soak the medjool dates in some warm or hot water
3. Mix the dry ingredients EXCEPT the carrots in a bowl and set aside
4. Pit the dates
5. Blend wet ingredients with half the grated carrot. Pour into mixing bowl.
6. Add the dry ingredients to the wet
7. Mix in remaining carrots (& nuts if you opted)
8. Let the batter sit for 5-10 mins to let the coconut flour expand
9. Scoop into cupcake moulds and bake for 20 minutes – this will vary slightly depending on your oven and cupcake size.