Let’s spend a minute to talk about diet. More specifically, mine. It’s become more apparent in the last couple of weeks that a lot of you have misconceptions about me and what I do (and do not) eat.
Recipe
FEED ME: raspberry and white chocolate muffins
There’s a coffee shop across the road from my office and they sell these ginormous mixed berry and white chocolate muffins. If you’re lucky, they’ll still be warm from the oven. When I feel like treating myself, I love popping down there for one and a small soy latte – heaven!
FEED ME: sleepy time tea
Happy New Year! Can you believe it’s 2018? I’m having the hardest time wrapping my head around it.
What are your resolutions for the year? What did you learn from last year?
FEED ME: breakfast smoothie
This smoothie is so good. Like so good we have it on 2 degree mornings…under the warmth of a heater.
FEED ME: 10 minute laksa
Sometimes I just need that Asian hit. I need it fast and I need it to be good. Whilst my mum taught me a great recipe for laksa – it takes nearly two hours from start to finish. I’ve come up with this recipe and it’s fail proof and the best part is, it’s made using things that are found in a regular pantry and it takes 10 minutes.
Heaven in a jar: hazelnut spread
I love Nutella as much as the next person but the ingredients scare the life out of me. Nutella played a significant part of my childhood and I didn’t want my little girl to miss out on some spreadable hazelnut goodness.
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We tend to have this three ways – straight from the jar (spoons optional), as a dip for bananas and on crepes.
You can buy the roasted hazelnuts from a store but I much prefer to do it myself. If you decide to follow, this will be the longest step. The rest is simply putting in a food processor or blender and pressing a button.
Recipe in The Australian Women’s Weekly – Super Foods & Power Juices
Ingredients:
210g roasted and skinless hazelnuts
25g cacao powder
1/4 teaspoon sea salt flames
125ml unsweetened almond milk
80ml pure maple syrup
1 tablespoon pure vanilla extract
1 tablespoon coconut oil
Method:
1. Blend all ingredients together until smooth. (I used a food processor as my blender is broken *sigh*)
2. Spoon into an airtight container. Keeps in the fridge for a month.
we’re a match-a
I’ve previously told you about my deep love of matcha. I’m not lying – I have a matcha flask (complete with whisk), matcha and soy milk at my desk at work ready for my hit. It’s one of my favourite times of day. I also love how versatile this gorgeous green powder is – here are four matcha recipes I am dying to try!
