I’ve always been about taking a dish and making it healthier but as a mum navigating through the difficult toddler years, it’s become even more important. Don’t get me wrong, Bella has some healthy (and odd) favourites – avocados, raw cauliflower, raw mushrooms and any kind of fruit – but if she had her way, her diet would consist mainly of mac and cheese, chocolate, fries and lasagne (after scraping out all of the meat sauce).
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.
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!
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.
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.
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!
Before Bella was born, our Sunday morning ritual was to watch YouTube videos before getting out of bed. We always ended up watching cooking videos to see if we could find something special to cook that day – we’re cool, okay? Continue reading “making life easy – the chiappa sisters”→
Sunday mornings call for Breakfast At Tiffany’s and if there’s one thing you must know about me, it’s that I can’t watch Breakfast At Tiffany’s without a pastry. My pastry of choice is a croissant – plain, chocolate or almond.
