Potato Shakshuka

Potato Shakshuka

What you need: 

2 tbsp olive oil

2 large potatoes

1 tbsp garlic infused olive oil

3 tbsp spring onion, green part only

1 large pepper (I used 1/2 red pepper and 1/2 green pepper)

1 1/2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chilli flakes (optional)

1/4 cup parsley + extra for serving, finely chopped

1 can of tomatoes

Salt & peper

4 Eggs

50 g goats feta

Potato Shakshuka 2

What to do:

Preheat oven to 200 

  1. Cut 2 potatoes into small cubes, add 2 tbsp of olive oil to skillet on a medium heat. Fry potatoes for about 15 minutes or until tender and slightly brown. Set potatoes aside

  2. Add garlic infused olive oil, spring onion and capsicum to skillet.  Saute for a few minutes until soft

  3. Add in spices and fry for a minute or two

  4. Add potatoes back into pan plus add tomatoes and simmer for about 6-8 minutes until it starts to thicken, stirring occasionally

  5. Add parsley, salt and pepper and combine well 

  6. Make wells in mixture and crack in eggs

  7. Sprinkle with feta and bake for 6-8 minutes or until eggs are cooked through

  8. Serve with extra parsley and enjoy!

Ginger Stewed Rhubarb

Ginger Stewed Rhubarb

Rhubarb is back in season and also back in my mums veggie garden so I decided to steal some and make a Christmas spice stewed version.

This is great to add to porridge (tastes like Christmas in a bowl) or with some coconut yoghurt. 

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What you need:

300g rhubarb

2 tbsp coconut sugar

3 tbsp water

1 tsp ginger

1/2 tsp cinnamon

What to do:

  1. Place the chopped rhubarb in a medium-sized saucepan with coconut sugar, 3 tablespoons of water, ginger and cinnamon

  2. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked

Like this post? Why not check out my granola recipe here



Raspberry and Peanut Butter Oats

Raspberry and Peanut Butter Porridge

What you need:

For the porridge

1/2 cup gluten free oats 

1/2 cup milk of your choice 

1/2 cup water

Few drops of vanilla extract

A pinch of salt

Raspberry sauce:

1/2 cup frozen raspberries 

1 tbsp water

1 tsp chia seeds

Toppings:

Peanut butter, coconut chips and maple syrup (optional)

Raspberry and Peanut Butter Porridge

What to do:

In a saucepan combine all porridge ingredients, place on medium heat and mix well. Cook for 10 minutes or until oatmeal is soft and creamy, stirring as needed. 

In a separate saucepan combine raspberries and water, place on medium heat and let heat for a few minutes before adding the chia seeds. Continue to cook while the oats are cooking until you get desired thickness.

Serve with peanut butter, coconut chips and a drizzle of maple syrup. YUM!

Peanut Butter Overnight Oats

Peanut butter overnight oats

This is my go-to recipe during the week - you can prepare it quickly the night before and grab and go in the morning. 

Peanut butter overnight oats

What you need:

1 cup gluten free oats (if following a gluten free diet)

1 cup almond milk (I use half almond milk, half water)

2 tbsp flaxseed

2 tbsp peanut butter

1 tbsp rice malt syrup (optional)

Pinch of salt 

Toppings

Dollop of yoghurt (I love it with coconut yoghurt)

Extra drizzle of peanut butter

Sliced fruit (banana and raspberries are my fav with it)

What to do:

Combine oats, liquid, flaxseed, peanut butter, rice malt syrup and salt in a bowl and stir well. Cover and leave in fridge overnight, Enjoy in the morning! S x

MAPLE BUCKWHEAT MUESLI

Super simple ingredients toasted with maple syrup makes for a tasty muesli to mix with your favourite toppings. 

I’m currently loving eating it with coconut yoghurt, sliced banana and blueberries.

What you need:

3 cups puffed buckwheat

½ cup sunflower seeds

½ cup petitas (pumpkin seeds)

⅓ cup shaved almonds

¼ cup linseed

2 ½ tbsp maple syrup

1 ½ tbsp rice bran oil

1 tbsp water

What to do:

Preheat oven to 140° C 

Combine all ingredients inlarge bowl and mix well

Tip onto a lined baking tray and bake in the oven for 35-40 minutes or until golden (check and stir when needed).

Store in an air tight container.

Sarah x