Salted caramel flavored things & ice cream would have to be 2 of my favourite things of all time. I am yet to meet a salted caramel delight that I did not love, & ice cream & I have had a long-standing love affair for longer than I can recall so it is really not surprising that these 2 have made their way as one into my life & my stomach.
Huh? BBK? What’s that? It’s Broccoli, Bacon & Kale, it’s freaking good, and it’s exactly what Trav & I needed after our 3 week holiday in the UK, France & Italy. We had an amazing trip & ate some DEVINE food like our meal at Dinner By Heston for our wedding anniversary and of course the multitude of almond crossiants, macarons & gelato as well. After all that though we were well & truly looking forward to coming home to some nourishing food & seeing as Trav now has man-flu (and might actually die at any moment), soup was just the thing to tick the boxes. Trav reckons this is ‘the best soup I have ever made’ but we know that can’t be true because THIS ONE is. BBK might be a close second.
Monday’s can be pretty sucky. Let’s be honest, we are all mourning the end of the weekend and trying to pep ourselves up for another week at work so this Monday, it’s Monday Funday and I have some super cool e-books to give away from some super cool peeps.
I have 4 books to give away, that’s right, you heard me, 4. That my friends is generous business from these book authors because these books are HOT property 😉
I have the 2 new books from the fabulous, and ready to pop, very pregnant Kathleen Murphy Naturopath who works at one of Sydney’s largest integrative medicine clinics UClinic. The books are brilliant for those pregnant, with children, looking to become pregnant or even those women just looking to optimize their health & fertility for the future.
You can check out the books here
PREPARING FOR PARENTHOOD
NATURAL PREGNANCY CARE
You can also read more about Kathleen’s own pregnancy journey on her BLOG .
All you have to do it follow Kathleen’s FACEBOOK or INSTAGRAM and tag a friend in my competition posts on my fb or Instagram. Easy.
The other cool book is called HAPPY GLUTEN FREE KIDS from the super cool Bee Pennington of THE WELLNESS MENTOR. This book is PERFECT for those who are just new to the world of gluten-free, have children or family members with gluten sensitivities, or just want to know more about how gluten-free might be of benefit. I have 2 copies of this to give away. E-book versions for any international winners or actual hard copies for the Aussie contingency. Once again, you just need to get on over to like Bee’s pages on FACEBOOK or INSTAGRAM and tag a friend in my competition posts on fb or Instagram. Simple.
Get on board, get liking, get tagging and let’s give Monday a gentle nudge goodbye.
So I am 17.5 weeks into this pregnancy & so far things are pretty good. I had a bit of that fab old fun they call ‘morning sickness’ all day, every day up until about 10 weeks where I spent all day feeling really hungover (& mighty pi$$ed off it wasn’t even the result of some great champagne) and couldn’t stomach anything I cooked or stand the smell of things like my beloved coconut oil! Since then I have been well, no weird cravings yet & I am back on board with coconut oil and at the stage affectionately referred to as ‘the too many pies’ stage of pregnancy…… I don’t really look pregnant, just a bit fat or like I ate 7 pies for breakfast. It’s hot.
This baby won’t make you look like you just ate 7 pies, is super easy, super tasty, & makes a fabulous brekkie, lunch or dinner option. You can add any fillings you like for a high protein, low carb feast and can jam as many veggies in as you like.
1 cup PESTO (you can use any type you like)
1 cup flaxseeds, ground
2 tbs coconut oil/ghee
1 zucchini, grated
Extra 1/2 cup pesto
Anything else you would like to add to your quiche, I added sliced capsicum & sweet potato chopped into small cubes
Preheat the oven to 180C. For the base, add all the ingredients to the food processor & mix well until completely combined. Press into a greased tart tin or springform tin so that it covers the base & up about 5-8cm on the sides. Pop it in the oven for 10-15 mins until it is just firming up then remove & set aside.
Add the eggs, pesto & zucchini to a bowl or food processor & mix well to combine. Add any other ingredients you like now and stir through. Pour onto the pre-baked base ensuring the egg mix does not come up higher than the tart base on the sides. If you have extra mix left you can pour it into some muffin tins and make some mini fritattas. Turn the oven down to 160C and pop the quiche in for 45mins to 1hr or until it is firm in the centre. Once you take it out of the oven, allow to cool for at least 30mins before slicing.
Remember the time I made that Probiotic Nut Cheese that was like a vegan/paleo version of cream cheese? Well, I also did you a mighty great favour & made some delicious cheesecake balls out of it, I’m nice like that….. Not nice enough to share them (I need them to grow the human inside me, I’m not being selfish) but I will share with you the recipe. Get these suckers in your guts, they are great for gut health with all those splendid probiotics, low in sugar and have some fabulous healthy fats. You’re welcome.
2 cups cashew cheese
Zest & juice 1 lemon
1/2 tsp vanilla powder or extract
1/2 cup dessicated coconut
2 tbs chia seeds (maybe 1-2 tbs more if your mix is too wet)
1 tbs maple syrup (or rice malt syrup) or stevia
Ok, so this is about as difficult taking a shower. You add everything to a bowl, you mix it well, you let it sit for about 10mins so the chia seeds can do their thang & absorb some moisture, then you roll them into balls & pop them in the fridge. If the mix is still too wet to roll after 10mins add the extra chia seeds & let it stand again for another 10 mins. These store well in the freezer as well. Just try & only eat one.
Hi everyone! Obviously I am not making this recipe now because I am away on holidays overseas but seeing as though I would do pretty much anything right now for a good dose of probiotics, I thought I’d share this with you so you can get a healthy gut for me.
Our trip has been AMAZING, we have seen so many beautiful places, experienced fabulous foods & met some wonderful people but I am counting down the days until I get home to my own kitchen & can get back to nourishing my body in the way I like to.
On a side note, Trav didn’t take these pictures which is why they look rubbish…. But you get the idea.
2 cups raw cashews/macadamias/blanched almonds
Contents of 2 probiotic capsules
In a bowl add the nuts & cover with water and leave to soak for 8hrs or overnight. In the morning, discard the soaking water & add the nuts with 1 cup fresh filtered water plus the contents of the probiotic capsules to a high speed blender/food processor & blend until smooth & creamy.
Place some muslin or cheese cloth in a sieve over a bowl. Add the cheese to the middle of the cloth, twist the cloth firmly to secure closed. Place a small weight (jar, mug, plate) on top of the closed cloth so that it is helping to weigh down the cheese and allow any excess liquid to begin to drain off. After about an hour you can add some extra weight. The firmer you want your cheese, the more liquid you will need to remove. Allow this to ferment at room temperature for about 12 hrs.
Once the fermentation has happened you can flavour your cheese if you like with fresh herbs, salt, pepper, spices, pesto etc or leave it plain. I have also used mine like a cream cheese filling for cheesecake.