Tag Archives: Bananas

A Day On My Plate: Easy Faves

I reckon the thing that helps keep me on track the most with eating nutrient-dense meals is having the ingredients for key favourites that are super-easy to prepare, on hand. If we a) love the food, b) have the ingredients available to us, and c) find said recipes ridiculously easy to prepare, we’re surely onto a massive winner (broccoli dinner!)

Here’s what I’m a tad obsessed with lately …

Brekkie – Green Smoothie

No surprises here. It’s my #1 go-to. However lately I’ve been adding some freshly peeled and diced ginger root, vanilla bean powder and a few cardamom pods and oh-my-freakin-goodness it’s out of this world amazeballs! Plus the warming spices make this otherwise cooling drink a little bit kinder to my core body temperature in the chilly Winter months.

Lunch – Multi-coloured Brussel Sprouts

Sprouts are hands down one of my favourite veggies. It’s funny I HATED them as a wee kiddlet, but have been in love since the age of 15 or so. I love them steamed until nice and tender (I drink the cooking liquid so no nutrients go down the drain) and dressed with turmeric, pepper, dulse flakes, Himalayan salt and EVOO (extra virgin olive oil). So simple but so foodgasm-worthy!

After Lunch – Narnies and blubes (blueberries) with homemade nut/seed butter

My veggie-filled amazingness isn’t all that high in protein, so I love chasing it up with some fresh fruit (well the blubes were frozen but once they thaw it’s like they’re fresh) with a hefty spoonful of whatever nut/seed butter I have on hand. This week it’s a combo of macas (macadamias), cashews and hemp hearts – a brilliant combo by the way! I often take a break from working over lunch – I’ll read some articles or watch a youtube video or (ideally) if mum’s home we’ll enjoy lunch together outside on the decking.

Din-dins – My fave broccoli bowl (un-pictured) chased by a creamy, dreamy buckwheat porridge with snazzy toppings

I’m downright addicted to broccoli prepared this way. I could probably eat it every day and never tire (in fact, I pretty much do). Of course as fabulous as this cute little green number is, I know it’s not a full meal by itself, so I look forward to following with an indulgent, but oh-so-nourishing buckwheat porridge. I make it with cashew milk rather than dairy milk (just 1/4 cashews to one cup filtered water into the blender along with the buckwheat, salt and dates – plus I add fresh ginger, cardamom and vanilla bean powder) and then top the finished product with Inca Inchi Seed Butter, more berries and hemp hearts.

The topping may vary – sometimes I’ll leave off the blueberries and hemp hearts if I’ve already eaten these foods during the day. I like to eat half the porridge plain lately, with the seed butter in a dish on the side. Then I stir the butter through the remaining half for an extra creamy and slightly salty porridgy amazingness!

I may enjoy a few cups of herbal tea after lunch or have a few shots of coconut water kefir before bed, but that’s about it. I sip on warm water in between meals also – but that’s hardly worthy of a snap – you guys know what water looks like.

My meals take less than 5 minutes to prepare and all less than 20 mins to cook (the fruit and nut butter is instant gratification at it’s finest and the smoothie takes like 2 minutes, if that, to blend)

What are YOUR fave, nourishing and ridiculously easy meals?

 

No Nuts About Them Choccie Muffins

I really love nuts. Of all the allergies and intolerences I have to certain foods and chemicals; wheat and gluten, dairy protein, capsicums (such a random one), sulphur dioxide, parabens etc. I am extremely grateful that nuts and seeds aren’t on my own personal “avoid” list.

I love cashews in a creamy soup, pepitas sautéed in coconut aminos as a crunchy snack or sprinkle on a savoury meal, macadamias in these muffins, almonds in bliss balls and inca inchi seed butter with bananas.

However, I am painfully aware of the fact that loads of people can’t tolerate them and in the world of gluten-free baking they get totally gypt (is that how you spell it?). Nut-free peeps shouldn’t have to resort to the starchy world of tapioca and potato flours or the dense and overly-fibrous paths of coconut flour. They deserve some recipes that are quick, easy and have textures reminisce of traditional glutenated (a word which here means containing gluten) treats.

These scrummy muffins have a short ingredient list, are relatively low in fat (not that we fear fats around here but not everyone thrives on an uber high-fat diet and maybe they’d want to save their lipid allowance for mealtimes #alltheavocado), are dense in fibre (hello funky and satisfying poos!) and have lots of muscle-relaxing magnesium (so if you’re an athlete this is the perfect post-training treatie).

No Nuts About Them Choccie Muffins

4 super-ripe bananas

1/3 cup raw cacao powder

3 eggs (as always, let’s try to source the best quality eggs we can to vote with our dollar and support the chickadees)

1/2 teaspoon gf and aluminium free bicarb

1 cup organic brown rice

A pinch of Himalayan salt

A pinch of vanilla bean powder

Method

Preheat fan forced oven to 180 degrees C and line a muffin tin with 8 “if you care” muffins tins (technically any muffin tins will do, but I a man in love with this toxin-free, Eco-friendly brand).

Plop your wet ingredients into a food processor or high-speed blender (I use my trusty Vitamix) first and follow with the dry ingredients. Whizz up on a high-speed until a smooth, creamy batter comes together.

Divide batter evenly among the 8 cases and bake for 30-35 minutes.

Remove and cool on a wire rack.

Notes

If you want to be all ridgy didge and fashionably “old school”, you can use 3/4 cup brown rice flour instead of whole rice grains, mash the banana by hand and beat the eggs with a hand-held electric beater and then mix everything together in a bowl with a wooden spoon (so if you don’t have a high-speed blender or powerful food processor this will be the go)

If you want to keep this technically “grain-free” use 1 cup buckwheat groats instead of brown rice (buckwheat is actually a seed and related to the rhubarb family – I always find these quirky wholefood family trees fascinating!)

For special ocassions, try adding 1 cup dark chocolate chips to the mix after blending and serve warm, topped with a blob of coconut yoghurt and some fresh (or frozen) berries