vegetarian

Healthy Choc Oat Pancakes

these delicious pancakes are filling and totally feel as though your eating dessert for breakfast! My kids love these and unlike regular sugary pancakes where they ask for more and more. They are full after 2 or 3 mini Pikelets  sized ones!



what you will need:

Foodprocessor , 2 bowls, frying pan

I blend my own oats – but you could buy quick oats. This is why I used the foodprocessor. It makes the oats more floury, really fine. Where as quick oast from a packet are course and not so fine.

Ingredients:

3eggs

1 1/2 cup milk

1 1/2 cup oats (blended in foodprocessor)

4 tablespoons cacao

Small amount of Butter for frying pan



Method:

In a separate bowl place your egg whites and in the opposite add your yolks. In your bowl of yolks add the oats,milk,and cacao. Mix well!

Whisk your egg whites in the other bowl until stiff.

Slowly fold your egg whites into the bowl of oat batter.

Heat your frying pan, and grease your pan with a nob of butter. 



Place a small amount into frying pan. Waiting for little bubbles to appear on the surface. When you have roughly a dozen bubbles on the surface, flip your pancake. Cook the other side for approx 1min .

Now you should have a pancake stack





You can top these with what ever you like.

But above I have topped mine with whipped cream, chopped fresh strawberries, dark chocolate drops, toasted hazel nuts and some maple syrup.

Bon appetit 

Mango & Pretzel Bliss Balls? Say what!

okkkkk so you should know by now if your following on my Instagram account – the_middle_ingredient_leia   That I LOVE creating and inventing new crazy flavours and combinations! It’s all about texture and trying new ingredients, and exposing our 3 kids to nutrition and flavour!



So here we have used Premium Choice branded, dried mango and linseed meal! They have been great supporters in seeing me try new products and creating goodies for them to share with others who like using their health foods – and well, because they are a south Australian Buisness I want to show my support for small local businesses.

Okkkkk so your all saying HURRY UP Leia give us the recipe.

Well it’s simple, all you need is:

1 bag of dried mango

3/4 cup linseed meal

1/2 cup coconut (either shredded or decicated)

Blend or food process or thermomix or even stick blender!! If you have one of these gadgets you can make these balls. BLITZ — BLITZ — BLITZ & BLITZ some more.

Crush some pretzels, I did mine in a zip lock bag and crushed them with a heavy rolling pin. But seriously this should be easy, so do what ever you can think of to get them a bit crumbly and on tiny pieces! Trust me it will work 👍

Using a spoon scoop a bit smaller than a golf ball into the palm of your hand and roll as best shape into a ball as you can.

Roll into the pretzels. I had trouble getting a LOT to stick, but I tried my best and some was better than none. And to be honest any more and they would just be a big giant pretzel! Let them set in the fridge and go slightly hard before eating. 

They should store well and for a long time in the fridge (if they last that long)

Lime crisp cookies

who doesn’t like a crunchy cookie!?

Combine that with Lime, and you have a “WOWZER” of a combination

There is something about limes and coconut in our house – the kids love it, and mum and dad love it! Seriously can’t get enough. Now I’m kicking my self, knowing I should have made them coconut and lime. Oh well, next time!!!



Now this batch/recipe will make LOTS! Depending on stage size your after. So you may want to halve it and try them first and see if you love them as much as we do. But seriously, you know you will love ’em so just make the whole lot hahaha…

Recipe

1 1/2 lime zest

1 1/2 lime juice

250g butter

1 3/4 cup caster sugar

1 tspn vanilla

1 egg

(Mix the above ingredients well)

2  3/4 cups SR. Flour

METHOD:

Roll into small balls and press onto a tray. These are a very buttery crisp cookie, so will spread far on your tray. Give them space between each other. Bake in a fan forced 180 degree oven for 15 minutes. they will look soft when they come out, but will harden and go crunchy after cooled. Totally the type of cookie you are going to want to dunk in your cuppa!!! Or to accompany your green tea 👌

I’ve got great BALLS!

Who doesn’t like experimenting??
Who doesn’t love a good healthy snack that actually fills you up??

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these coconut lime and mint bliss balls
Are to die for! Here is the recipe

1 cup of dates
1/2 lime juice
1 teaspoon lime rind
6 mint leaves
1/2 cup dedicated coconut

Blitz your dates until fine, add the juice and rind. Blitz for another minute. Break the mint leaves up with your fingers and add them to the blender and blitz for approx 30 seconds. Add your coconut and blitz until all combined well. Scoop small amounts into the palms of your hand and roll into bite sized balls.

Yum!

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Meat FREE Monday’s – ANY ONE?

does any one else enjoy Meat FREE MONDAYS as much as we do?

it is seriously a family tradition in our house now. We don’t eat any where near as much meat as we used to, and have easily been able to incorporate plenty of vegan and vegetarian dishes into the rest of our week.

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these little babies were super easy to make and so awesome for the summer weather.
If your anything like me, the last thing you want to do is turn on the oven in the heat – and heat the house up even more.
So when you see a window of cooler weather, switch on that oven and get creative.

Frittatas are awesome and can include any thing! they are all about the eggs, and the veggies are what ever is left over in the fridge or in some cases – whats on special or in season at the market!

in the picture above i’ve made zucchini and corn, but remember the eggs are the star of the dish!
ingredients – method :
2 small zucchini’s grated
1 can of corn kernals drained
1/2 a large onion diced
10 eggs
3/4 cup of grated cheese
pinch of salt and pepper
2 tsp curry powder
mix all ingredients together well (if you have any herbs add them!

I love using my pyrex dishes, and in this instance i used a square one.
baked in the oven on 180 degrees fan forced for 40minutes
Once cooled i cut it into large slices and placed in a container in the fridge.
I sliced them into bite size pieces because they were appealing for the kids. But you could do this for a dinner party dish! top it with a half cherry tomato. you could also place a piece of smoked salmon, capers and dill on top. everything works with a frittata!

Good luck – Leia

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Mango + Toppings = OH MY GAWD

SUMMER IS COMING!! YAYYYYYYY

So it is literally around the corner. Are you ready for all the yummy seasonal fruits?

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Lets start topping our Mango’s to make a delish healthy snack! its super easy, and you can use anything you really love, or what ever you have in your pantry. the list is endless! when i say anything i really mean anything. You can use, nuts, seeds, grains, yoghurts, sauces as in chocolate, caramel, even passionfruit pulp!

on this occasion i have used:

1 Mango

2 teaspoons of greek yoghurt

2 teaspoons of coconut flakes

1 teaspoon of freeze dried pomegranate seeds

and a sprinkling of cinnamon

How do you eat it? i hear you ask! ~ the answer is simple… with a spoon

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Such a delicious snack, no longer do you need to eat a plain ol’ mango! why not add your favourite toppings.

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A little health kick to start your week

If you’ve been following on Facebook and Instagram, you would know that Leia really enjoys the healthy food side. Often prepping meals for the weekly lunches or quick dinners! check out what she’s been up to this week.

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she writes-

Being a busy mum, and running around after three kids i often forget about my self and what i grab for lunch might not always be healthy. But by putting an hour a week aside (usually on a weekend) i seem to be able to mix and match ingredients and also use up some veggies that havent yet been used for the week. This week i have made roast pumpkin, quinoa, fetta, rocket salad with added pepitas and sunflower seeds. pictured above. a Thia/asian slaw with red cabbage, carrot, capsicum, baby spinach, parsley, red onion, and a little bit of left over salad leaves. a mixed quinoa salad with cucumber, snowpeas, capsicum, celery, red onion. Each of these salads were divided up into containers with some left over protein – chicken schnitzel and some pulled pork.

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I was also able to prep some roasted eggplant and leek ready for a vegetarian dish this week.

and made some simple fruit pizza’s for the kids to enjoy over the weekend. a real simple concept where you could add just about anything you have in the fridge to the tops of some watermelon slices.

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Simple Roast potatoes! every one loves a good roast potato. so here is my recipe for perfect potatoes every time

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wedge your potatoes, place them in a container or large salad bowl with 2 table spoons of oil, a sprinkle of himilayan rock salt, pepper and what ever herbs and spices you like (just a little bit though) and i always add a couple of crushed & chopped garlic cloves. roast for about 1 hour on 180 degrees.

ENJOY your week guys!