Oats and fruit make for a high fiber, filling breakfast casserole.
2 1/2 cups regular rolled oats
1/4 cup oat bran
1/4 cup steel-cut oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups milk
1 egg, beaten
1/3 cup applesauce
1/4 cup cooking oil
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 cups fresh fruit (such as blueberries; peeled, cored, and chopped pears or apples; or chopped strawberries)
Plain or vanilla low-fat yogurt or milk or cream
Preheat oven to 400 degree F. In a large mixing bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
In a medium bowl stir together milk, egg, applesauce, oil, and sugars; add to oat mixture, stirring until combined. Turn into a lightly greased 2-quart soufflé dish or casserole.
Bake, uncovered, for 20 minutes. Stir mixture. Gently fold in fruit. Bake, uncovered, for 20 minutes more or until top is lightly browned. Spoon into bowls. Serve with yogurt, milk, or cream. Makes 6 to 8 servings.
Start with… Dark Leafy Greens, the darker the Better. I like baby greens because they taste better.
I like Tomatoes & Citrus together they go amazingly well together, so don’t hesitate to mix them, next:
Nuts… I always add Nuts… Love the Texture & the extra Protein is a Plus…
As for Cheese, Feta is one of the healthiest and with the strong flavour it means you need to use less of it for a big impact…
Don’t forget to add Berries! Go for your favorite, Blueberries are mine and they are Power Packed with Goodness!
Dark Leafy Greens
Add all your ingredients together & squeeze the Juice of your Citrus Fruit over top.
Source: Coach Shannon Lee
PREPARATION (FOR 8 PORTIONS)
6 slices White Bread or 6 bread rolls, sliced
Flora Gold, enough to spread the bread
100 g Raisins
2 cups Milk
4 tablespoons Sugar
1 teaspoon Vanilla Essence
0.5 teaspoon Ground Cinnamon
0.25 teaspoon Nutmeg
Variations: For this recipe you can use Cranberries or choc chips instead of raisins.
Generously spread Flora Gold onto each slice of bread and cut into quarters. Arrange the slices butter side up into a greased, shallow oven-proof dish.
In a bowl mix together the eggs, milk, sugar, vanilla essence and cinnamon.
Pour the custard over the bread and scatter the raisins evenly throughout.
Leave to stand for a few minutes to allow the custard to soak into the bread.
Bake at 180C for approximately 45 minutes or until the custard is set and golden brown.
Sprinkle more sugar and cinnamon over the top before serving with vanilla custard or ice-cream.
Tip: This recipe also works with brown bread or high fibre bread.
2 whole chickens – cut up into smaller pieces
1 onion – chopped
VOO – Virgin olive oil
2 heaped dessertspoons full crushed garlic
Salt – to taste
Chicken spice – to taste
Rosemary – to taste
Basil – to taste
2 cups of boiling water
Box puff pastry / or filo pastry
Fry onions in VOO till golden and translucent, add garlic and fry another minute or two.
Spoon mixture out on a plate and set aside
Add extra VOO in a large pot, add chicken, stir and fry till you have all the pieces a golden color.
Add all spices, to taste and also the cloves.
Add water, and bring to a rolling boil and then cook for ±1 hour till meat soft and tender and falling off the bone. Be careful, do not overcook it.
Now we usually let this just sit overnight, in the pot as it will still have enough heat and cook a bit more.
The next morning, heat it just enough in order for you to not burn your fingers, and it’s easy to handle and debone thoroughly.
Shred the meat and leave it in the juice.
Prepare your baking dish. Spray or butter the bottom. I use filo pastry, much easier than rolling out the puff pastry. Place one sheet on the countertop, paint it with the egg wash along the edges and a few spots in the middle, and then add another sheet on top. Continue till you have at least 5 or 6 sheets stacked on top of one another. Take this stack and place it in your dish. Make sure you have the edges also covered with the pastry.
Now spoon the chicken out onto the pastry. I usually use a slotted spoon to ensure that I do not have a lot of juice, leave it till the end, then you will be able to see if you need to add a tad more, depending on how juicy you like it and it is. Remember when it’s cold, you will not see as much juice, but when baking and heated you will notice the juice.
Egg wash the pastry sheets at the edges, as you will now add the top layer of filo sheets and they need to stick together.
Now start the process over again with the filo pastry sheets, another 5 or 6 sheets, and lay that over the top of the meat.
Egg wash the edges of the top sheets, and bind them to the bottom edges. I usually fold them to ensure that I lock down the meat and juice inside. Egg wash the entire top.
Bake in the oven at 375F for ± 40-45 minutes, and you have a good golden color and the pie nice and warm.
Source: Alwyn Slabbert (husband’s memory from how his grandmother used to make it) and now a family favorite.
3 cups cubed peeled butternut squash (about 1 pound)
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup walnut halves
8 ounces uncooked farfalle (bow tie pasta)
1 1/2 cups organic vegetable stock
1 1/2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon minced fresh sage
2 ounces vegetarian Parmesan cheese, shaved (about 1/2 cup)
1. Preheat oven to 400°.
2. Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400° for 15 minutes or until tender. Add walnuts to baking sheet; bake at 400° for 5 minutes or until toasted. Cool slightly; coarsely chop walnuts.
3. Cook pasta according to package directions, omitting salt and fat. Drain.
4. Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer 8 minutes or until reduced to 1/2 cup. Combine pasta, squash mixture, walnuts, stock mixture, parsley, and sage in a large bowl; toss to coat. Sprinkle with cheese.
2 pounds eggplant
3 tablespoons olive oil
1 large onion, finely chopped
1 pound minced beef
1 pound tomatoes , chopped
1 tablespoon finely chopped fresh parsley or 1 teaspoon dry parsley
¼ teaspoon ground black pepper
½ teaspoon salt
2 eggs, lightly beaten
1 tablespoon almond milk
To make sauce, heat olive oil in a pan over high heat.
Add meat and onion and cook until well browned and all the liquid has evaporated, about 10 minutes. Add tomato and bring to boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.
Remove lid, add parsley, salt and black pepper. Taste and adjust seasoning if necessary. Simmer for 10 more minutes and then set aside.
Preheat oven to 350°F. Cut the unpeeled eggplants into ½ inch slices. Line a baking tray with parchment paper, arrange eggplant slices in a single layer, sprinkle with salt and bake for 15 minutes. Divide the eggplant slices into 3 equal parts. Place a layer of eggplant slices on the bottom of the ovenproof dish.
Spread half of the meat sauce, add second layer of eggplant slices then the rest of the meat sauce and finish it with the last layer of eggplant slices. Bake for 35 minutes. Lightly beat eggs, pinch of salt and almond milk and pour over eggplants. Bake for another 10-15 minutes or until golden. Let it rest for 5 minutes before serving.
Source: Paleo Recipes
What could be cuter – and yummier – than these funny little snowman marshmallow pops? They are easy for the kids to make, and will make fabulous edible Christmas gifts for all their friends.
Serves: 18 | prep: 0:20
375g white chocolate buttons or candy melts
1-2 tsp vegetable oil
250g (2 pkts) white marshmallows
mini M&M’s and licorice straps (to decorate)
You will also need:18 cake pop sticks or bamboo skewers
Melt chocolate in a heatproof bowl over a saucepan of simmering water. Once melted, stir through vegetable oil until smooth.
Thread three marshmallows onto each cake pop stick or skewer.
Dip marshmallows into melted chocolate to coat. Allow excess chocolate to drip away.
Before chocolate sets completely, decorate using mini M&M’s for the eyes, nose and buttons, and slivers of licorice for the mouths. You can even add a set of earmuffs if you like.
1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter
Melt the butter and heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
Mix the cheese into the mushrooms.
Butter one side of each slice of bread and place 2 in the pan buttered side down.
Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.
Source: Recipes , DIY & Cool Stuffs
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups fiesta Mexican blend cheese or 2 cups Monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion
Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
Add the potatoes and stir to coat.
Add the potatoes to a greased baking dish.
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
Once the potatoes are fully cooked add the marinated chicken.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
In a large bowl mix all the topping ingredients together.
Top the raw chicken with the topping.
Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
Source: Recipes , DIY & Cool Stuffs
Preparation: 20 min
Cooking: 10 min
Chilling: 1 hr
250 g dark chocolate
60 ml (¼ c) water
30ml (2 T) brandy (optional)
25 g butter, cubed
80 ml (⅓ c) cream, whipped
4 eggs, separated
pinch of cream of tartar
60 ml (¼ c) castor sugar
250 ml (1 c) cream
125 ml (½ c) butter
250 ml (1 c) brown sugar
5 ml (1 t) vanilla essence
1. Melt the chocolate mixed with water in a bowl over a pot of simmering water, stirring occasionally until all the chocolate has melted.
2. Remove from the heat and whisk in the brandy if using and butter, and stir until smooth. Stir a spoonful of cream into the chocolate. Fold chocolate mixture into the remaining cream.
3. Whisk the egg whites until frothy, add the cream of tartar and a spoon at a time of sugar, whisking again until soft peaks form. Gently fold a quarter of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
4. Pour the mixture into 4 individual bowls or cups and chill in the fridge for 1 hour or until set.
5. Butterscotch: In a saucepan over medium heat, heat the cream, add the butter and stir until melted. Stir in the sugar and keep on stirring until all the sugar is dissolved. Simmer over low heat until thick. Stir in the vanilla essence and cool slightly.
6. Pour a thin layer of the butterscotch over the mousse and serve.
Source: Bon Appetit met Marietjie