Healthy hotcakes with berry compote

Who remembers having cinnamon sugar pancakes doused in lemon juice when you were young? 

I sure do. 

Back when I was young and wild and free, mostly because I was on a sugar high. What happened to those days?

The days of guilt-free feasting on sugar-laced pancakes? 
We grew up. 

We became adults and with it came, (hopefully) a certain awareness. 
We realised that we couldn't have whatever we wanted, whenever we wanted it and discovered much to our dismay, that refined sugar is a carcinogenic killer and that it is hidden in almost every product that we consume. 
We know that we need to walk more, eat healthier and be aware of what we are putting into our bodies. 
As my good friend Nikita says, it’s time to stop counting calories and to start counting chemicals. 

When last did you actually read the ingredients on a package and not just the kilojoules or carb amount? 
Better yet, when last did you understand what the ingredients were??

I have taken a vow to not eat less but to eat better. 
At the end of the day that is what it comes down to. 
Mindless eating is out and mindful eating is in! 

Personally, I have become slightly obsessed with this new awareness and am pushing myself to learn new ways of having my cake and eating it! 
These hotcakes are delicious and will leave your Sunday mornings all the better for it! 
The best part?

They are (refined) sugar-free and in my opinion, guilt free. 

Now isn't that a relationship we all want with our food? 

---

Ingredients:

For the hotcakes

• 4 eggs
• ½ cup coconut flour
• 1 large green apple, grated
• 2 tablespoons chia seeds
• 1/2 cup almond milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla paste
• 1 teaspoon baking powder
• 1 tablespoon coconut oil

For the berry compote

• 1 cup mixed berries, frozen or fresh
• ¼ cup coconut sugar

---

Instructions:

For the hotcakes

In a medium bowl whisk the eggs.

Add the flour, green apple, almond milk, cinnamon, vanilla paste and baking powder to the eggs and whisk until well combined.

In a large frying pan over a medium heat, add one tablespoon of coconut oil.

Spoon the pancake mixture into the pan, about two tablespoons per portion.

Cooking two to three minutes on either side or until golden brown.

For the Compote

In a small frying pan over a medium heat, add the berries and the coconut sugar, allow to simmer or until the berries reach a jam-like consistency.

Top the hotcakes and serve hot!

Health fact: Berries are rich with powerful antioxidants. They assist in neutralizing free radicals or unstable oxygen molecules, that can cause damage to cells which are a major source of disease and aging.

-Melissa 

Squash Blossom Frittata

Don't you find conventional breakfasts a little boring? I am going through this phase where I just simply cannot stomach the standard bacon and eggs. I mean, its the most important meal of the day so shouldn't we give it a unique twist where ever we can? 

As my Saturday morning ritual goes I was at the market and found these awesome squash blossoms. I wanted to do the usual, exceptionally delicious version where you stuff them and fry them (which might happen after another visit to the market). However, this time I wanted to do a take on a breakfast classic. 

A frittata is an Italian dish of whisked eggs that have been baked, sort of like a Spanish omelette. Squash blossoms have this sweetness to them which is simply divine. I loved pairing it with the creaminess of the ricotta, which I also got at the market. Organic food simply tastes better, and when I married the two with farm fresh eggs this beautiful dish was born. It is as tasty to eat as it is to look at. The great thing with a frittata is that you aren't limited to the vegetables and meats you would like to put in. If the combos work in an omelette, they will work in a frittata. So give it a try next time you want to make your breakfast a little more interesting. 

---

Ingredients: 

1 tablespoon coconut oil
1/2 red onion, chopped
1 garlic clove, minced
4 spring onion chopped
1 leek, washed and chopped
12 fresh eggs, whisked
15-20 squash blossoms
150g fresh ricotta
2 tablespoons butter
salt and pepper 

---

Instructions: 

Preheat the oven to 200 degrees celsius 

Cut the stems off the squash blossoms and give them a good shake upside down to remove any bugs. Use your fingers to remove the pistils inside. 

In a medium oven-proof skillet over a medium heat add the coconut oil and onion. Fry until translucent. Add the garlic, spring onion and leek. Fry for a further 5 minutes or until soft. Turn down the heat. 

Pour in the eggs and let cook for 1 minute. Add the squash blossoms and ricotta. Making sure space is filled in the pan! I use this as a moment to make my food pretty! Because why not! 
Season the dish to your liking and pop in in the oven for 7 minutes or until the egg has cooked. When ready remove from the oven and cover with butter. 

You can serve this dish hot or cold and it keeps wonderfully in the fridge for those of you who food prep for the week! 

-Melissa

Chia, acai and strawberry smoothie jar

I always laugh at myself come this time of year. The time of year when I go into a flat panic that I am not “summer” ready.

My tan is non-existent and I look more like a translucent desert gecko than a living, breathing human being.

Oh, and of course, the beach “bod” is never where I want it to be.

Winter has been good to me this year… almost too good.

If winter were a philanthropist, it might be first in line for a Nobel Prize or two.

The truth is I am very far from having the quintessential sun kissed, beach body complete with bespoke bikini.

I have however, taken up a new regime in order to get there.

The first step is to be kind and remind myself that there is no such thing as perfection.

The second step is to incorporate exercise into this daily mantra.  I have begun taking Pilates 3 times a week.

The third (and perhaps most effective catalyst of this new regime) is trying to eat healthier.

It all comes down to making better choices.

Rather than reaching for a packet of crisps - I reach for some fresh carrots and tasty hummus, which I whip up myself.

I have replaced the oh-so-indulgent milky latte’s with peppermint tea and a slice of lemon and to be honest? I’m enjoying the changes.

Naturally I haven’t mastered them but that’s okay, I can only take one step at a time anyway and the plan is to evolve into a healthier version of myself over time.

It’s more sustainable that way.

So, to all the women out there beating themselves up because they don’t look like a supernova in a two-piece, be kind to yourself.
Health is a journey, not a destination.

Of course any journey begins with a simple step, so get off the couch. Take a walk, go for a swim or get to that yoga class you have been promising yourself you were going to do.

This recipe is part of my healthy changes. Rather than toast and cheese for breakfast I include things like chia pudding. I make it with unsweetened almond milk and protein powder from a local super food brand called Wazoogles. Chia seeds are high in fibre, good for digestion and offer omega 3’s. Give it a whirl and try starting your day with this! 

---

Serves: 2, cook time: 25 minutes 

Ingredients:

Chia Pudding:

• 4 tablespoon chia seeds
• 1 cup almond milk
• 2 teaspoon protein powder (I used Wazoogles)
• ½ teaspoon honey

Acai Smoothie Layer:

• 1 tablespoon acai powder (optional)
• 1 cup fresh strawberries
• 1 ripe banana
• 1 tablespoons almond butter (I used buttanut)
• 2 teaspoon unsweetened desiccated coconut
• 6 fresh mint leaves
• ¼ cup almond milk

Fruit Layer:

• Sliced strawberries and toasted coconut
• To Garnish: fresh berries, toasted coconut and mint leaves

---

Instructions:

Add the chia seeds, almond milk and protein powder into a bowl, mix to combine and set aside for 20 minutes, until the seeds absorb all the liquid. Then add the honey and stir through. If you need to feed them with a little more almond milk do so. 

Add the smoothie ingredients to a blender and blend until smooth and creamy.

To assemble the jars add a layer of chia pudding, a layer of sliced strawberries and coconut and top with acai smoothie. Top the jar with fresh blueberries, raspberries and toasted coconut.

You can close the lids of the jar and set aside in the fridge over night or simply eat and enjoy right away! 

-Melissa 

honey nut granola

Honesty is key. It keeps relationships healthy, people humble and most of all opens doors for love and all other wonderful things to walk through.  I believe that homemade food speaks of honesty. It just tastes better and in the case of this recipe, it's true. I love recipes that you can use in several different ways. It allows you to get creative and have fun because that’s what cooking is all about.

This honey nut granola is great because not only can you make a granola that keeps for up to two weeks but you can also make seed bars which are great for lunch boxes and snack attacks.

---

Ingredients:

• 300g Rolled oats
• 300g raw mixed nuts, cashew, brazil, almonds
• 100g mixed seeds
• 1 tsp cinnamon
• 250g butter
• 200g honey
• ¼ dried cranberries
• 1 cup dried mixed fruit, chopped
•  ¼ cup raw cocoa nibs, if you would like

---

Instructions: 

Preheat oven to 180 celcius 

Melt butter and honey together in a sauce pan and cook for 5 minutes. Stir in cinnamon. 

Mix together the oats nuts and seeds and combine with the butter mix.

Spread on a well oiled oven tray and put in the oven and bake for approx 45mins until golden and tossing every 10mins so as not to burn.

When ready remove and toss through the dried fruit and cocoa nibs. Once cool store in an airtight container.

For granola bars:

After 20 minutes of baking compact the ingredients into a dense brick like shape. Continue to bake on 160C for a further 25 minutes. Remove from oven and allow to cool completely. Once cool slice into bars.  

Serve as granola bars or with fresh full cream yoghurt and freshly sliced banana. 

-Melissa 

shakshuka

there are few things as wonderful as sharing your love of food with the people you love. For me; one of them is sharing the actual food off my plate. If you are similarly inclined; you are going to love this dish - not only is it the ultimate sharing food but its also a banger for a hangover! this dish will make you miss reckless varsity all nighters with friends; waking up for breakfast together while attempting to recall the night before. The sublime practicality of the one pot wonder - Less dishes = happiness!

It is one of those dishes where you just have to roll your sleeves up and tuck right in...dunk your bread and get messy. it can be had as any meal of the day really and is a wonderful all rounder. 

Sidebar; a suberb accompaniment to this dish (after a prodigious bender the night before) would be a bitchin' Bloody Mary. A personal tip: add a splash of orange juice to your tomato cocktail/ vodka basic to give it a little bit of extra oomph and vitamin C to replenish those lost reserves...

---

ingredients:

• 1 medium sized onion, chopped
• 1 red pepper, diced
• 4 large tomatoes, chopped
• 2 cloves garlic, crushed
• 2 tsp cumin, ground
• 4 eggs
• Small handful roughly chopped parsley
• salt and pepper

---

intructions:

saute onions gently in a little olive oil until translucent. add peppers, tomatoes, garlic and cumin stir until well combined and cook on medium low heat for 15 minutes stirring frequently.

once all cooked and soft, season well to taste, make holes in the mixture for the eggs and crack the eggs into them. cover with a lid and cook until your preferred egg doneness.

dose with a good glug of olive oil, sprinkle parsley and serve with crusty bread.

-Melissa