Category Archives: yum

Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

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Vegetarian Curry Puffs

With the weather changing and the dark evenings and cold mornings upon us, a quick healthy snack is ideal when you are pressed for time.  These little golden puffs of goodness are easy to make or store for later use.

You will need:

1 Pack Quorn Soy Free/Meat Free Mince
1 small diced onion
1 jar Pataks mild curry paste
200g grated vegetables- I used carrot and zucchini
1 tsp curry powder
1 tsp chilli powder
4 sheets Puff Pastry

In a non stick pan brown the onion and spices then mx in the Quorn, making sure the onion is mixed through.
Add the grated vegetables- make sure if you’re using zucchini you squeeze the excess moisture out before adding it to the pan.

 
 
Let the mince and vegetables cook for five minutes and then add the sauce. Let the mixture bubble away while preparing the pastry.  The aromas should be beautiful and if you find the mix getting a little bit dry add about a 1/4 of a cup of water.
 
Grab your puff pastry sheets & lay a single sheet on a chopping board and use a circular cookie cutter or a can to press out circles.
 
 
Once you have cut out circles in all the pastry sheets start spooning about a table spoon of the mince mixture onto half of your circles.
 

Top each circle with it’s lid and then use your fingers to press the sides down omto each other. They should form a tight seal- but add a little bit of water with your fingers around the edge of the pastry to help them stick.
 
 

 
 
 
Once all your puffs are sealed, place then on a tray lined with baking paper and bake in a preheated oven at 180 degrees until browned and puffed.  This should take about 20 minutes.
 
 

 
Serve with a tomato or barbeque dipping sauce or enjoy them by themselves.
 
 

Pressed Juices, Melbourne

There’s something about being in the City that makes me feel uptight, rushed and under the pump.  It puts me the mindset that I needed to get to my destination and that I needed to arrive there quickly. 

Amongst all the busy city traffic and the workers marching around like soldiers, a place like Pressed Juices exists. 

We are constantly surrounded by the usual busy, on the go meals and drinks, grab and go breakfasts and premade everything, finding something so simple, unrefined and un-processed, is like finding that little bit of nature in the midst of our concrete jungle.

Cold Pressed Juices rather than standard blended or juiced, helps to retain all the nutrition of the fruits and vegetables, the foods are literally pressed to extract the juices. 

All the Pressed Juice combinations should be consumed within 24 hours of opening due to the lack of preservatives. Just like a piece of fruit or vegetable, the drinks have a limited used by, making these juices the closest to eating the real thing, without having to consume a whole two kilos of kale. 

The Pressed Juices deliver highly concerntrated nutritional benefits in a delicious, quick and energising drink.
The customer service at Pressed Juices was sensational. A lovely team member, Kristy, explained all the combinations to me, made suggestions and took the time to give me a pleasent experience at Pressed Juices.  There are samples available & Kristy even let me keep my purchases in the fridge until I’d finished my City run around!
There were plenty of different combinations- 
green juices, smoothies, mylks, antioxidants and zests- just to name a few. 
I chose four Pressed Juices-
Spiced Almond Mylk
Filtered water                                                       
Almonds
Dates
Cardamom                                                   
Cinnamon
Nutmeg
Vanilla bean
Sea salt

Smooth Energy
Avocado
Banana
Coconut water
Cucumber
Kale
Lime
Mesclun
Pineapple

Smooth Vitality
Banana
Blueberry
Chia
Coconut water
Mesclun
Mint
Raspberry
Strawberry

Smooth Nourish
Filtered water
Blackberry
Almonds
Dates
Almond meal
Acai
Cinnamon
Vanilla bean
Sea salt
Definitely head to one of the Pressed Juices stores. Everything about these cute bottles is delicious and you can literally taste all the goodness in every sip. Thanks for a wonderful experience!  
Like them on Facebook- Pressed Juices
Instagram- pressedjuices

New Year, New You

I’ve made a few bits and pieces the last few days but haven’t had much time to blog.

Here’s a selection of foods I’ve whipped up in a hurry.
This parfait was fun to make with my son & gave me the much needed protein after a mini workout. I’ve been trying to walk daily for about 45 minutes and run small sections of my route.
I used zero fat Chobani Greek yoghurt with blueberries, raspberries, linseed, sunflower & almond mix (lsa) and bee pollen. 
All these were just layered in a small glass.
******
A favourite with my son is Chow Mein.
I made a low fat version of this using Slim Rice ( I had no noodles left in the cupboard!) & it came out filling & yummy!
Again this was a throw together meal.
Wee Man enjoyed cutting up the cabbage & we grated the carrot. I used a lean beef mince for this dish too.
My Low Fat Chow Mein came in at about 150 calories a serve. 
I used a McCain recipe base, grated carrot, sliced cabbage, diced onion & lean beef. Once all the meat is cooked & the veggies soft I threw in the warmed slim rice. YUM!
******
This is my absolute favourite.
I wanted a quick but tasty warm breakfast. This would be suitable as a snack too. Modify it to your taste.
You will need: 
3 egg whites & 1 whole egg & a handful of grated cheese.

Whisk the eggs & microwave for one and a half minutes. Sprinkle in the cheese, saving a little for serving, microwave for a further minute and then serve. Sprinkle on the cheese and ENJOY! 

This sets you back about 150 calories.
3% carbs, 60% protein & 37% fat.
*******

Love me a pizza!! 

This pizza was completely vegan.
I used a vegan pita bread, Cheezly motzerella cheese, spinach, chargrilled vegetables ( zucchini, eggplant, capsicum, olives) & some Tofutti cream cheese instead of a tomato paste base.

The pizza cooked in about 10 minutes on about 180 degrees.

A lovely light meal at about 300 calories. 

Chocolate Mint Truffles

These were a bit of an experiment but they resulted in a tasty, minty truffle that’s soft & fudge-like on the inside!

Completely UN healthy but ’tis the season to be jolly & full.
Rather than eating them yourself, make them as a gift!

These are so easy to make & literally include a handful of ingredients.
You will need:
Two packets of mint slice biscuits
200g of light cream cheese
250g melted chocolate
Crushed candy canes/white chocolate for decoration 
 
Blend the mint slice (or any biscuit of choice) until crumbled, a few lumps are okay & easily crushed by hand.
Combine the cream cheese and biscuit with an electric mixer.
Once combined, using wet hands roll into bite size balls & refrigerate for two hours.

 

Once firm, melt the chocolate and coat each truffle and place back into the fridge.
Decorate eat truffle with some melted white chocolate or crushed candy canes or even some nuts or coconut.
Refrigerate again for a couple of hours.
Don’t eat them all at once!!
They should be stored in an airtight container in the fridge for a few days.