Before I get into this recipe, I just have to say that you know you are doing what you love when at 8 in the morning you are greeting every person you come across at the grocery story and you geek out in the dessert isle because all these new products you have been reading about (such as sugar free syrup) are now available! This is why I love my local Spar! They are always ahead in providing new products. So a big high five to my super Spar supermarket. A recent problem we have been having at home is eating too many eggs and only having one alternative to that and that is cinnamon oats. So I wanted to try a breakfast option which does not include any egg.
Sweet Basil Toast delight
1 slice whole wheat toast
2 1/2 Tbspn low fat/fat free cottage cheese
Ground sweet basil
2 slices of tomato
Pinch of Himalayan salt and pepper to taste
Pop your bread in the toaster. Once toasted allow to cool slightly then spread your cottage cheese on top. Sprinkle sweet basil over your cottage cheese. Layer your sliced tomatoes on top of the cottage cheese and add more sweet basil. Then add salt and pepper to taste. Enjoy.
Quick, simple, healthy, easy and egg free!
There was about 1/2 cup coconut rice left over from the previous night and I wondered how a rice pudding recipe would favour having been cooked in coconut milk and ginger. The result was good, I have never been too into rice pudding, it was the dessert that I ate once and never thought about again. I looked up a recipe for coconut recipe on my go-to recipe site Taste.com.au, they always have full proof recipes whether it be dessert, cooked meals, baked goods, breakfast, there has never been a recipe that has failed me or tasted bad and what I love is that they have a rating on each recipe which users have rated and so it is a tell on which versions of a particular recipe is your best bet. I was inspired by the fruit versions and so I decided to play around with strawberries and decided to caramelize them since they were sour. The recipe for the strawberry coconut rice pudding is a a tweaked version of the coconut pineapple rice pudding.
1/2cup cooked coconut rice *
150ml milk (I used lactose free)
1 heaped tablespoon castor sugar
2 star anise
Tsp ground cinnamon (you can use a stick and discard once cooked)
5 strawberries cut
Tbspn vanilla protein powder
Tsp unsalted butter
In a pot throw all rice ingredients together and head on medium heat, stirring occasionally. Meanwhile in a saucepan melt your butter and add your strawberries, protein powder and ground cinnamon and mix. Keep the heat on low and allow to cook until caramelized.
Once your rice has absorbed a little over half of your milk, turn off your heat and discard your star anise (and cinnamon stick if used), serve into a bowl and top your rice pudding with caramelized strawberries and indulge!
*coconut rice recipe
Boil 1/3 cup well-washed rice with 400ml coconut milk, 1 cup cold water and diced 3cm wide ginger. Discard ginger when rice is ready.
I have been taking note on social media that people are creating no bake cups and mostly they contain peanut butter. Now I love peanut butter, I always have- it actually reminds me of when I was in primary school and how my father gave me peanut butter sandwiches or peanut butter and jam and how I used to pretend I hated it because my friends thought my food was “gross” haha, well I am owning it now and that is what matters.
So I decided to try my hand at making my own raw peanut butter cups, I decided to use the strawberries in the fridge because I am worried if I do not incorporate it into a meal every day they will rot. So experiments went underway. I melted the 70% Lindt dark chocolate that I always have in my fridge and layered them in my daughters silicon cupcake holder set I got her for her birthday this year. I then halved strawberries and mixed organic peanut butter with a little more sunflower oil to get a smooth consistency and added a teaspoon of maple syrup. I then added the halved strawberries and covered with the peanut butter mixture, covered and left in the fridge to set for a couple hours. On first taste I felt the dark chocolate was too bitter and didn’t compliment the other ingredients as an entire taste but it has inspired a second try for a different mix of ingredients that will work well with the peanut butter and strawberry.
I only had a passion for baking and cooking and trying different ideas in the kitchen when I was about seven months pregnant with my daughter in 2012, prior to that I did not care at all about cooking or spending any time in the kitchen. I like to joke with my family that I never came out of the nesting phase because even when I had my 3 month old baby, I would be in the kitchen trying recipes whilst my daughter took a nap. In general I get lucky on my first attempt but moments like these (moments where the idea did not turn out as best as I had hoped) encourage me to use my creativity, determination, eye and in this case taste buds to try again or try different ingredients. If 4 years ago you would have told me that I would enjoy being in the kitchen I would laugh hysterically at you. Experimenting in the kitchen can be all trial and error but I am telling you, those have produced some of the most tasty meals. Being on a fitness journey certainly does limit my cooking style and so I am constantly on the search for healthy alternatives and healthy cheats that will still have me on track with my fitness goals- all the more fun :).
I have been super busy this past couple of weeks and with a busy schedule it has honestly been tough to stick to correct dieting and exercise. Continue reading “My fitness journey on a busy schedule”