I was on dessert duty this weekend for a BBQ we were attending, and I decided to bring something healthy. Fruit platters are a nice and easy dessert for large groups, and especially delicious on a hot day!
I also knew that there would be a lot of kids around, so I wanted something practical for everyone.... and this is what I threw together!
Eat the Rainbow Dessert Fruit Platter
1 green apple- thinly sliced into discs
1 red apple- thinly sliced into discs
1 pear, cut into spears, sees removed
4 kiwis, peeled and sliced
1 large mandarin, peeled and segmented
1/2 a medium watermelon, quartered and sliced into triangles
1 large passionfruit, drizzled on top
1 punnet of blueberries
Arrange on a plate and enjoy!
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!
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!
I've been searching for a good muffin recipe for ages. I'm really quite picky about my muffins, and I typically prefer savory over sweet. I was on the hunt for something I wouldn't feel guilty about eating, and I came up with these last night.
When they popped out of that hot oven, I knew I had a winner.
When I took my first bite, I knew I had a new favourite muffin recipe.
I took some of them to bootcamp this morning, and they were a huge hit with the gals (and the kids). Remember, you can modify as you see fit:
Guilt Free Sweet Potato Muffins
(Yields 10 muffins )
2 cups of wholegrain rolled oats
2 free range eggs
1 cup of sweet potato mash/puree
3/4 of a cup of plain greek yogurt
1/4 cup maple syrup
1 tsp baking soda
1 tsp cinnamon
Pinch of salt
Chocolate chips :: optional!!
Preheat the oven to 165 C
Boil or steam one LARGE sweet potato until tender and cooked through. Mash with a fork or blend, measuring out 1 cup (set aside).
Blend the oats in a food processor until nearly smooth
Than add all the remaining ingredients and blend until smooth
If you are adding chocolate chips, add them to the batter after it's been blended.... folding them in with a wooden spoon
Spoon the batter in a muffin liner or baking sheet. If you use a baking sheet without liners, make sure the pan is greased.
Bake at 165 C for 13 mins
If you do have leftovers, you can enjoy them cold for a quick breakfast or easy snack.
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.