Zucchini, Dill and Feta Polenta Muffins
Makes 12 muffins
1 cup of polenta ( I use this kind)
1 cup of wholemeal flour
1 cup of milk (often times I'll use almond milk!)
1 large zucchini, grated
2 free range eggs
1 tablespoon of dijon mustard
2 teaspoons of baking powder
1/2 clove of garlic, microplanned (or minced)
100 grams of feta (leave a little to garnish the tops of the muffins before they go in the oven)
1/2 tablespoon of fresh dill, finely chopped
Generous pinch of rock salt
Preheat oven to 180C.
Sift the flour, polenta and baking powder.
Grate the zucchini and squeeze in a clean, dry tea towel to remove excess moisture. Add the zucchini, garlic and and feta to the dry ingredients.
In another bowl, whisk together the eggs, milk and mustard. Once incorporated, add the wet ingredients to the dry ingredients and fold together. Then add your salt, pepper and fresh dill.
Spoon mixture evenly into greased muffin tins and bake for 11-12 mins and golden on top.
I like to eat them warm out of the oven!
They make a great morning or afternoon tea as is.
For breakfast, slice one (or two) open and top with a runny fried or poached egg. Delicious!
If you give it a try, add #ohmmyrecipes to your pics on social media so I can see your creations!
I made these up last week and we gobbled them up. I love easy recipes that my husband, daughter and I all enjoy .... especially if they are low fuss, and easy to prepare!
Mexican Stuffed Sweet Potatoes
Cook Time: 45mins- 1 hour
Total time: 1hr 10 mins
Serves 2 adults
2 medium to large sweet potatoes
1 Tablespoon of taco seasoning
1 roasted red capiscum from a jar (I used these). Remove from jar, pat dry and dice.
1 300 gram tin of corn, drained
1 425 grams can of black beans, drained and rinsed
Shredded vintage cheddar cheese
Red onion (garnish)
Salt & pepper
-Preheat the oven to 175C
-Wash potatoes well and pick with a folk on all sides.
-Place in the oven for 45mins -1hour, or until completely cooked through and tender.
-Remove from the oven and let cool for a few minutes, as they will be too hot to handle.
-Cut them lengthwise and carefully scoop out the insides with a spoon and place them into a large bowl
-Add, to the same bowl, the tinned beans, corn, tablespoon of seasoning and the roasted capiscum (red bell pepper). Fold together gently.
-Carefully spoon the mixture back into the potato skins and top with shredded cheese, placing them back in the oven until the cheese is melted (2-3 mins).
-Remove and plate up. Serve with a dollop of greek yogurt, raw purple onion and fresh cilantro (coriander).
The weather has been fantastic is Sydney, so lovely and warm, and it seemed like the perfect opportunity to start giving my daughter some nutrient dense, refreshing smoothies.
Keeping with the theme of our "war on waste," I raided the fridge to get some inspiration and see what needed to be used. I came up with this delicious smoothie which I enjoyed just as much as she did! This smoothie makes a great snack or a wonderful addition to your toddler's breakfast.
Toddler Friendly Green Smoothie
Serves 1 hungry toddler
1/2 a zucchini, raw and unpeeled
1/2 fresh banana
1 large handful of kale (stems removed)
2 organic frozen strawberries
Almond Milk (carrageenan free). I'm trying this one at the moment, which is sold at Aldi.
-----> The more almond milk, the larger (and thinner) the smoothie. Personally, I like thick smoothies, but kids won't be able to drink them if the are too thick, so keep that in mind!
I eyeball the almond milk, but if I had to guess, I'd say about 1/2 a cup would do the trick!
Place all the ingredients in the blender and blend until smooth. Very smooth if you have picky eaters or kids that are sensitive to textures.
Coconut flakes (make sure this is age appropriate for your child)
A drizzle of raw honey if your kids are 1 year +
TIP: I like serving it with a stainless steel straw because it makes less mess and also prevents choking hazards.
1. Pulse the dates in your food processor until smooth
2. Add the oats, chocolate buttons, chia seeds and almond butter and blend until combined
3. Rill into whatever size balls you want ( I personally like to make a mixture of all different sizes)
4. Place them in the freezer to set for 15-20 minutes. You can leave them in the freezer, or move them to the fridge and keep them there for a week.
* Be sure to tag your creations with #ohmmyrecipes so I can see them!
DISCOUNT CODE AT THE BOTTOM OF THIS POST!
If you prefer to watch videos, you can watch my video here which shows me making this recipe from start to finish! It is less than 4 minutes long- nothing fancy, no frills... just showing you the basics, and how easy it is to make in under 5 minutes flat!
2 kilos of Australian Natural Food Co organic chicken carcasses
4 fresh bay leaves
4 small/medium carrots, roughly chopped
1 large white onion, peeled and quartered
5 cloves of garlic, peeled and bruised (smashed)
2-3 tablespoons of organic apple cider vinegar
Salt and pepper
Cold, filtered water
Place all the ingredients in your slow cooker, and add your filtered water until everything is just covered by the water.
Cook on LOW for 12-24 hours (I cooked mine for 21 hours to be exact!)
Strain contents through a fine mesh sieve and place in a glass jar in the fridge!
DISCOUNT CODE: If you are in Brisbane and want to try Australian Natural Food Co's delicious products, use discount code OHMMYYOGA for 15% off your entire purchase!
Want to know more?
Here are some at a glance health benefits below:
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.