Granola is a super delicious breakfast option and great to have with yogurt and berries or even just on its own as a snack. This is a very simple recipe, but you can certainly mix it up with some seeds such as pumpkin, chia or sunflower. And more nut options include pecans, almonds and hazelnuts. Experiment and find out what mix you prefer. Once you find your perfect recipe, make a really big batch and store it in glass jars in the pantry so that you have it ready for a quick breakfast in the morning.
Preheat the oven to 325°F (160°C) and line a baking tray with baking paper.
Mix the oats, walnuts and cinnamon in a large bowl, adding a pinch of salt.
Next, add the almond butter and maple syrup, mix until well combined and sticky.
Spread the mixture evenly over the baking tray and bake for 15 minutes on the middle shelf in the oven. Remove the tray, stir the mixture to break it up a little and place back in the oven to cook for a further 10-12 minutes until golden brown.
Remove the tray from the oven and place on a wire rack to cool. Once cooled down store in an airtight container for up to one week.
I have to admit I do love a good chickpea recipe. Chickpeas (aka garbanzo beans) are delicious and also contain protein, fibre, folate, manganese, and even some iron, phosphorus and copper. If you love chickpeas, then this is a great recipe and a delicious and easy alternative to hummus.
Serves 2 Prep: 10 mins Cook: 0 mins
What You Need:
•2 slices bread, toasted
•1 cup (165g) chickpeas, drained
•1 tbsp. tahini
•½ cup (75g) cherry tomatoes, quartered
•1 tbsp. parsley, chopped
*1 tbsp. olive oil
*1 tsp. apple cider vinegar
*salt and pepper
What You Need to Do:
Toast the bread on both sides.
Place the chickpeas in a small bowl with the vinegar and tahini. Mash with a fork and, season with salt and pepper.
Combine the tomatoes, parsley and olive oil in a small bowl. Spread the chickpea mixture over the toasted bread. Top with the tomatoes and serve immediately.
With the start of Spring in Australia people also start to look for more summer foods such as burgers! This is a great recipe to give you some veggies with your burgers in case they get missed as a side dish😳. I know it happens. So hide some veggies in there where no one can see them and know your family is having a complete meal all in one. Add some seasoning of your choice to mix it up!
Prep: 25 mins
Cook: 10 mins
What you need:
•1 zucchini, grated
•14 oz. (400g) lean, ground beef
•1 cup (185g) quinoa, cooked
•2 cloves garlic, minced
•1 egg, beaten
*1 tsp. salt and pepper
*2 tbsp. olive oil
What you need to do:
Grate the zucchini and squeeze out any excess moisture using some clean kitchen towel.
Transfer the zucchini into a bowl. Add the beef, quinoa, garlic, egg, 1 teaspoon of salt, and ¼ teaspoon of pepper. Combine all the ingredients together using clean hands.
Form the mixture into 8 patties. Heat a part of the oil in a grill pan over medium-high heat, and cook the burgers 5-6 minutes each side. They can also be cooked on the BBQ.
The burgers can be stored in an airtight container in the refrigerator for 3-4 days.