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Peanut Butter Banana Smoothie

6 Nov

I love peanut butter, do you? Peanut butter works well in so many different flavour combinations, peanut butter and chocolate, peanut butter and white chocolate, peanut butter and oreos, peanut butter and jelly, peanut butter and pretzels, peanut butter and banana, as you can see, I could go on all day with this, so I’ll stop there. If you’re a big peanut butter lover like I am, give this smoothie a try.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothie

1/2 banana

1 cup milk

1/2 tblsp chia seeds

1 tsp sweetener

1 tblsp peanut butter

Blend all the ingredients together and enjoy. This is a great snack to keep you going in between meals or bulk it up with some oats and protein powder for a fulfilling meal.

peanut butter smoothie

Overnight Oats

28 Oct

I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.

Overnight oats

Basic overnight oats

1/3 cup rolled oats

1/2 cup milk

1/2 tblsp chia seeds*

1-2 tsp honey or other sweetener (adjust to your sweetness tastes)

*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer

Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.

Honey and Macadamia Crumble Cheesecakes

25 Jan

I’m a little late of the mark, I know, but I just had to get an Australia Day dessert in before the day was over. I wanted to steer clear of the stock standard lamingtons and pavlovas and do something different. These are macadamia crumble mini cheesecakes, using Australian honey and macadamias.

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In keeping with my blog resolutions for this year of creating more healthy desserts, this one uses light cream cheese, is wheat free (possibly gluten free, oats is a questionable ingredient when it comes to gluten) and sugar free as well. Trust me though, you won’t miss any of those ingredients in this dessert. The crumble almost tastes like ANZAC cookies, how much more Australian can you get?

Honey and Macadamia Crumble Cheescakes
(makes 8 mini cheesecakes)

Macadamia Crumble

1/4 cup oats

1/4 cup coconut

1/4 cup macadamias (lightly chopped)

2 tblsp honey

Cheesecake filling

250g light cream cheese

4 tblsp honey

To make the crumble, combine all the dry ingredients with honey. Toast the mixture in a pan until lightly golden, set aside. Same goes for the cheesecake filling, just combine the cream cheese with the honey and mix well.

To assemble the dessert, pour half a tablespoon of crumble into little bowls, spoon or pipe cheesecake mixture and top with more crumble. It’s that simple, no need to turn the oven on, no special equipment, and the best part, you can do it all in 15 minutes.

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Happy Australia Day! I know what we’ll be having for dessert, what about you?

Spice up your dates!

21 Jul

Ramadhaan has dawned upon us once again. Dates are out in full force, from fruit shops, to grocery stores and even the local supermarket chain. Dates are very nutritious, full of fibre and great to stave off hunger pangs, no wonder it’s the perfect food to break fast with. The best part is that this wonderful treat is not only good for you, it tastes good and most importantly it’s Sunnah!

We go through a lot of dates during Ramadhaan, so I’ve come up with some date recipes to spice things up a little. There’s no doubt that dates taste great just by themselves, but if you do want to try something a little different, are having guests over or even need a treat outside of Ramadhaan, give these a go.

Pistachio Cashew Dates

Split date on 1 side and remove pit. Crush pistachio and cashews. You’ll need 1 tsp of nuts per date. Fill dates with crushed nuts.

Coconut Almond Dates

This is an old classic. Split date on 1 side and remove pit. Fill 1 almond in each date. Heat butter on stove, throw in coconut, again you’ll need approximately 1 tsp per date. Roll dates in heated butter and coconut mixture.

Cream Cheese Walnut Dates



Split date on 1 side and remove pit. Fill each date with approx. 1/2 tsp cream cheese and 1 walnut which you can crush by hand. This is my personal favourite, it’s a recipe given to me by a friend. Thanks Christina!

Give these a try sometime, great during Ramadhaan or any time really. Ramadhaan Mubarak to everyone out there, hope you all have a blessed month.

Pumpkin, caramelised onion and fetta pizza

14 May

As winter rolls around here in Australia, pumpkin is slowly creeping into the fruit and veg shops, and am I glad for that. I adore pumpkin, one of those great ingredients that you can use in sweet or savoury dishes. A little while ago, my husband took me out to lunch and we had this middle eastern inspired pumpkin pizza/pide. It was pumpkin, pomegranate molasses and fetta topped with rocket leaves. It inspired me to create this pizza.

It’s pumpkin, fetta and caramelised onion topped with fresh baby spinach leaves.  All this on a quick and easy no yeast pizza dough.

Pumpkin Pizza 

2 cups cleaned and cubed pumpkin
1 large brown onion
1 tsp sugar
100 grams fetta
1 cup baby spinach leaves
2 tablespoons tomato paste
1 tsp garlic
Some oil for roasting the pumpkin and cooking the onions

Dough

1 1/2 cups self raising flour
Pinch of salt
1 egg
1/4 cup oil
1/2 cup Greek yogurt

Pre heat oven to 180c. Cut and cube your pumpkin to about 1.5 cm squares. Put in an oven safe dish, drizzle with oil and cover with foil (bit of a rhyme happening there) place in oven (even if it hasn’t heated yet, no big deal). Slice onions and place in pan with some oil, sprinkle over sugar, cook on a medium to high heat.

To make dough

Place flour in a bowl with salt and make a well in the middle. Crack egg into measuring cup or jug, add oil till the cup is filled to half, then add yogurt till the cup is full, give it a slight mix with a fork and pour into well, use a fork to slowly work the wet ingredients into the dry. Once dough has formed remove it from the bowl and knead it till it feels smooth, a little flour may be needed to prevent sticking to your counter top. Roll out dough to desired size and place in oven.

At this point check the pumpkin and onions, once they’re ready remove the dough (it doesn’t matter if the dough isn’t cooked yet, it will be going back in the oven). Put the tomato paste and garlic on the dough and spread. Spread on pumpkin, onion and fetta, place in oven until cooked, approx 5 minutes. Scatter spinach leaves on top, slice and serve.

A great weekend lunch, this pumpkin pizza is one to share!

Grab a date…

10 Aug

… not a dinner date. A medjool date, or whatever type you like really!

It is a sunnah of our Prophet (pbuh) to break your fast with dates and water. “If one of you is fasting, he should break his fast with dates. If dates are not available, then with water, for water is purifying.” [Ahmad]

I know we all would have stocked up on dates before the start of Ramadhaan so if you’re looking for some new ways to use your dates here’s one, date filled with nuts, you could almost call it a date baklava.

Nut filled dates

Ingredients

6 tsp nuts of your choice (I used cashews and pistachios)

12 dates ( I used medjool)

Note: the ratio is approximately 1 tsp of nuts to 2 dates

Method

Slice dates on one end and remove pit. Grind nuts in food processor or grinder. Fill each date with a teaspoon of ground nuts and serve.

A perfect ifthaar treat at home or for guests!

5 Tips for a healthier Ramadhaan

31 Jul

With Ramadhaan right around the corner, I thought I might put together a few tips on making Ramadhaan a little more healthier. I’m not sure what Ramadhaan is like at your place, but at our place, Ifthaar is an array of deep fried goodies. I guess I can blame that on my Indian heritage. We usually try to compensate for the foods we missed during the day which is very unhealthy. This year I’m attempting a healthier Ramadhaan and here are a few tips:

 

1. Incorporate nutritious items onto the menu: including foods that are low GI to for a more sustained energy release, porridges such as oats as well as fruit like bananas are filling and keep you fuller for longer. Add fresh fruit and vegetables into your Ifthaar/Dinner which will leave your tummy feeling lighter and give you the energy for Taraweeh (night prayers). Don’t forget the dates, they’re nutritious and full of fibre, and most importantly breaking your fast with dates is a Sunnah of Prophet Muhammad (S.A.W).

2. Prepare your meals in advance: It is more likely that you will be able to keep healthier if you have a clear idea of your meals in advance. Being unprepared is more likely to leave you flustered and running to grab the closest thing that can be quickly prepared in the fryer.

3. Space out your meals: Spreading out your meals will help to get your metabolism going as well as giving your stomache enough time to digest between meals.

4. Bake everything: During Ramadhaan we tend to prepare many ‘fry-ables’ in advance, like samoosas and spring rolls, etc. Try baking these instead, it still has all the flavour and crispiness, but feels so much lighter on the tummy.

5. Fluid Intake: Drink lots of water during Ramadhaan. This is 1 thing we tend to neglect, but it is very important. It seems hard to fit it in, but keep up with the 8 glasses. Remember to sip your water instead of sculling it, drinking in 3 sips is another Sunnah of Prophet Muhammad (S.A.W).

Hope this helps all of you have a healthier Ramadhaan.

Ramadhaan Mubarak to you all!

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