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!
What we're working with & WHY
Walnuts: omega-3 fatty acids , antioxidants, manganese and copper
Chia seeds: omega-3 fatty acids , antioxidants, fibre, iron, calcium
Whole-grain rolled oats: carbs, fibre, and protein
Banana: potassium, calcium, iron and folate
Dark Chocolate 70-85% cacao: antioxidants
Sweet n' Salty Breakfast Porridge
Serves 1 hungry Mama + a lil extra for bubby
1 cups of rolled oats
1 Tbls chia seeds
Dark Chocolate chips (or cacao nibs)
* Optional: Shredded organic coconut
Cook the oats on the stovetop, per the directions on the box
Serve in a bowl and top with the sliced banana, a sprinkle of dark chocolate chips, chia seeds and walnuts. Enjoy immediately.
To make the baby version, spoon some of the cooked oats into a small bowl, and add 1 TBS of chia seeds and 1/2 a banana smashed or cut in small, bite-size pieces
* No walnuts or chocolate chips *
Then I add two heaped tablespoons of organic natural yogurt as well as baby DHA from Nordic Naturals.
I'm so excited that we have our daughter now and we can start family holiday traditions!
Our newest tradition is homemade pancakes on Christmas morning. This recipe is so darn easy, and most people have these staple ingredients in the cupboard already. It was a huge hit in our house yesterday and I highly recommend giving them a try.
You can make these pancakes any day of the week and adapt the recipe to make it healthier. For instance you could substitute the chocolate chips out and top it off with homemade apple sauce instead of maple syrup (for the kiddos for example). There is really no reason to ever buy pancake mix when it's this simple to make them from scratch!
Chocolate Chip Coconut Pancakes
(Serves 2 holly, jolly adults)
3/4 cup plain flour
3 tsp baking powder
3 tbsp caster sugar (or coconut sugar if you prefer)
3/4 cup of almond milk
Dark chocolate chips (quantity up to YOU!)
1/3 cup organic shredded coconut
Pinch of salt
Extra shredded coconut for garnish
Raspberries and/or blueberries
Add the dry ingredients (flour, baking powder, salt and sugar) to a medium bowl and mix.
In a separate bowl, whisk the eggs and almond milk together.
Add the wet ingredients to the dry, and stir well to combine.
Add the shredded coconut and fold it through with your spatula.
Lightly grease a non-stick fry pan and heat to a medium temperature. I use avocado oil, but you can use butter, non-dairy butter, vegetable oil, coconut oil or olive oil.
Use your 1/4 measuring cup to scoop and pour your batter on the pan or griddle.
Once you've poured the desired size pancake, sprinkle a few dark chocolate chips on this wet side. When bubbles form on the surface, flip and cook the other side until lightly browned.
I like to serve it with berries (and a dusting of powdered sugar, but purely for ascetic purposes)!
You can drizzle them with maple syrup or honey.
For some vegan friendly options, try a chia egg substitute, topping them with non-dairy caramel, hemp seeds, or toasted almonds.
Merry Christmas guys!
Sweet and Salty Peanut Butter Toast
This makes a great breakfast or snack
Serves 1 hungry Yogini
1 piece of toast (you choose, I like Ezekiel Bread)
CRUNCHY peanut butter
Drizzle of local honey
Chia seeds (optional)
Assemble. Take Photo. Enjoy.
P.S. Share your photos with #ohmmyrecipes so I can see your creations!
Mix well with a wooden spoon and place on a baking sheet lined with baking paper
Preheat the oven to 150 C
Bake at 150 C for 15 minutes, then toss and mix well
Bake for another 15 minutes, toss and mix well, add more sea salt flakes
Bake for a final 10 minutes
Take it out of the oven and allow it to cool completly
Store in an airtight glass jar.
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.