Tag: recipes

Blueberry + Raspberry Little Bites

Leave a comment

We have been making these twice a week of late. All my little ones love to eat them, plus I don’t mind a cheeky one for afternoon tea either. It’s so handy to have bite size foods to grab straight from the fridge that are made from wholesome foods with no added nasties!

They are really simple to create and take 5minutes prep time and then 20minutes to bake.

The is perfect for your older bub or toddler for breakie, morning tea or an afternoon snack.

Here is the recipe! Tag me @aliceinhealthyland if you make them. It melts my heart seeing your little ones eat my recipes!

Ingredients 💁🏼‍♀️

1/2 cup blueberries

1 cup organic raw oats

1 banana

1 apple

1/2 tsp cinnamon

1 chia egg (you can do egg if you prefer a non vegan option)

1 tsp yogurt of choice, we use coconut

1/4 cup milk of choice, we use almond

Handful of spinach leaves

Method 💁🏼‍♀️

1. Blitz all ingredients in blender. I use my @vitamix_aunz 💫.

2. Put mixture into mini muffin moulds and top with strawberries.

3. Place in a 180 degree preheated oven.

Bake for 15minutes to 20minutes or until cooked through. We have a fan forced oven.

4. Enjoy with your kiddies.

Notes

– You can double or triple the recipe and pop in freezer for meal prep.

– I store mine in my fridge in air tight jar or container.

I love making these for morning tea for myself too. I just add a little @180nutrition superfood vegan protein blend into mine.

Bread Pudding Christmas Cake

Leave a comment

 

Bread Pudding Christmas Cake

This recipe was inspired by the taste of my Nanny Pat’s fruit cake and my Dad’s famous Bread Pudding. Both treats I enjoyed on special occasions like Christmas as a child.

Ingredients

  • 1 Cup Dates, soaked in ½ Cup Boiling Water
  • ¼ Cup Sultanas
  • 1 Teaspoon Cinnamon or 1 Drop Cinnamon Bark Essential Oil
  • ¼ Teaspoon of Mix Spice
  • ¼ Teaspoon of Nutmeg
  • 1 Teaspoon Vanilla Bean Paste
  • 2 Slices Rye Bread, crustless and soaked in ½ Cup Almond Milk (overnight)
  • 1 Tablespoon of Olive Oil or Coconut Oil
  • 2 Chia Eggs (to make vegan) or 1 Organic Egg
  • 2/3 Cup Spelt Flour
  • Squeeze of ½ an Orange
  • 2/3 Cup Oats
  • ½ Cup Mixed Berries (I used Raspberries, Blueberries and Black Berries)
  • 1 Serve 180 Nutrition Coconut Superfood Blend (optional)
  • 2 Tablespoons Maple Syrup
  • 1/3 Cup Mixed Raw Nuts

 

Method

  1. Preheat your oven to 180 degrees.
  2. Prepare a round cake tin (20cms round) and line if you pan is non-stick. I used coconut oil to line mine.
  3. In the high speed blender (I use the Vitamix) mix the soaked rye in the milk, flour, dates, in hot water, maple, essential oil or and spices, egg, vanilla, protein (if using) orange and oil.
  4. Pour mixture into a large mixing bowl. Fold through the nuts and remaining fruit.
  5. Spoon the batter into the baking tin. You will need to bake for 45minute. Turn heat down to 150 degrees and cook for another 20minutes. Check with a fork to see to make sure it is cooked the whole way through.
  6. Allow the cake to cool a little, then place on cooling rack. Once completely cooled place the cake in an airtight container and store in fridge. Consume within 7 days.
  7. Decorate on your favourite cake stand, top with extra fruit and serve with your favourite cold dessert. We love Pana Chocolate Ice Cream.

 

NOTE – You can mix in 2 nips of rum or brandy if you wish for a Christmas treat.

Recipe by @aliceinhealthyland

Dress @lovestylecoau

Images taken by Brisbane photographer @wyldefolkstudio_

Ulu Hye – Mylk Base

Leave a comment

I recently purchased some Nut Mylk Base from Ulu Hye to try for my family. As non dairy milk drinkers in our household, we were going through so many cartons of organic Almond or Coconut Milk. I not only wanted to be more eco friendly with using less wastage, but I wanted to be more cost efficient too. The Ulu Hye range is great value for money as well as one jar makes 10litres. Plus you can use the jar again as it’s the great size to take your breakie to work in. The almond milk we were buying from the health store cost us a fortune, even with organic ingredients the ingredients list was still not great. So I was excited to find Ulu Hye after trying it in my Secret Organics Box.

As you know I love to create recipes with different products, if I love them I love to showcase them with you all. So here are 5 ways I have loved using the Nut or Hemp Mylk…

But first a little bit about the the peeps behind this amazing biz….

Heidi Peuten and Vasia Vogias are the founders of Ulu Hye and their signature product Nut Mylk Base. Nut Mylk Base is a concentrated nut milk, allowing people to make fresh nut milk in the comfort of their home and in only 1 minute. 1 jar makes 10 litres of milk, reducing landfill of 10 cartons, minimising the damaging effect on landfill that long life cartons are currently contributing. Nut Mylk Base and Hemp Mylk Base use Australian Certified Organic ingredients, where possible, and has been holistically created bringing a dairy alternative that is not only better for you but better for the environment.

Founded in the Northern Beaches of Sydney, Heidi and Vasia created this concept with a strong focus on health and sustainability.

Both Vasia and Heidi would go through cartons of non-dairy milks per week and were disturbed by the amount of waste they were contributing together. As a result, they created a Mylk Base that they could then add to water, blend and enjoy as a delicious non-dairy milk whenever they wanted. With backgrounds in business and naturopathy, the duo decided to share their passion for health and the environment, through launching products that can contribute to reducing our overall carbon footprint on a global level.

Five ways I have loved to use their Nut or Hemp Mylk…

1. To make bliss balls. I just added a few tablespoons to my favourite cacao blissball mixture. YUM 😋.

2. In smoothies. I just mix in a teaspoon of the hemp or nut Mylk base and just add my favourite smoothie ingredients with some filtered water.

3. In my daily coffee. I make up a few litres of Nut Mylk in the fridge so it’s good to go. Today I made an iced latte with it. Delish!

4. To add to my overnight oats base mixture.

5. In our favourite meals. Here I added it to our daily pancakes and also made healthy Mac and Cashew Cheese.

Want more from Ulu Hye?

Website – https://www.uluhye.com.au/

Instagram- www.instagram.com/ulu_hye

Peanut Butter + Maple Cookies

Leave a comment

Peanut Butter + Maple Cookies

I made these cookies for breakfast as I wanted to have a bit of a change from the usual smoothies and porridge. The cookies are completely egg and dairy free. I got them out the oven and within literally 30 minutes, the tribe and I ate them all. None left haha! I guess they were a winner. They were chewy on the outside and soft on the inside, delicious!

Continue reading “Peanut Butter + Maple Cookies” →

Voome Challenge -$10 A Day Healthy Dinners

1 Comment

Sponsored by Voome

 

voome

 

Do you just want to be inspired by new healthy food ideas?

That’s what I love about Voome, it’s designed to target individuals that already have a bit of a grasp on their nutrition and fitness and just need a little motivation maintaining it. With their meal planners, great recipe collections and workout tools, Voome are able to accommodate a whole range of individual appetites and lifestyles.

As a busy working mummy, I love the convenience of the meal plans and shopping lists they have to offer, plus the variety and ability to change recipes and ingredients around if you dislike anything on the plan..

Back to the challenge. On the weekend I hit the supermarket with my printed shopping list (argh thanks Voome for having this tool, it’s seriously the best) and started shopping. I found everything I needed in most of the outside aisles and a few extra bits in the health food aisle.

My goal was to spend just $10 per meal. Depending on what ingredients the meal required, some cost only $8 per dinner and some were nearly $10. My total shopping for the five meals came to $46.40. I am extremely happy with this, David and I eat pretty simply, so we were super excited that it was kind to our bank accounts but we got to try new foods. Plus, we were still sticking to our clean eating goals!


The five dinners that were chosen were – 

Soba Noodle, Tofu & Cabbage Salad with Ginger Dressing 


Rainbow Vegetable Salad


Chicken Rice Bowl


Quinoa, Feta, Lemon & Chilli Stuffed Capsicum 


Burghul & Chickpea Salad with Egg


My favourite was the Chicken rice bowl and David’s was the Soba Noodle, Tofu & Cabbage Salad with Ginger Dressing ( I think that was Cruzies too).

As you can see all the recipes (listed above) from the meal plan have a good mixture of protein, carbs and good fats. This is really important to me so I can acheive my nutritional goals. Each recipe provides you with tips on how to change the recipe up a little, for example if the recipe is made with chicken and you want to change it up, it gives advice as to what other meats will be best suited to the flavours in the dish. It also provides you with tips on how to create the dish in a fast timely manner, this is great for the days when you finish work and the whole family is sitting there “HANGRY” waiting for dinner.

Living on a budget and still creating delicious healthy meals from the Voome fitness and nutritional program was totally achievable for our family. Sticking to our budget definitely will help us financially as we are saving for our family home. So it’s another win for us. Proud to say that I have completed another challenge proving that you can eat healthy yummy foods and easily afford it! Looking forward to meal prepping and planning next weeks meals. My healthy eating habits are back in action!

Want to hear more about Voome? Check them out here: 

https://www.instagram.com/voomehq

dinner