breakfast

WHOLESOMEKAY.COM – BLOG CHANGE

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Hi all,

I am sad but also excited to inform you I have MOVED THIS BLOG over to WHOLESOMEKAY.COM.

My decision to move was due to re-branding, simply put. Whilst I was overseas I had a lot of time to think about the type of ‘blogger’ I wanted to be .. and for me that’s an honest, inspiring and educating one. To do this I had to create a space which was reflective of my plant-based and wholesome lifestyle, and I feel Body of Nature didn’t show this and restricted me to the type of topics and recipes I could post.

IN SAYING THIS I will still be posting regular and interesting posts similar to ones I have already written but with a wider variety of recipes to accompany my newly adopted plant-based diet, such as chickpea cookies, brownies, pumpkin pancakes, banana ice-cream, sweet potato + lentil casserole, gluten and dairy free chocolate cheesecake and many many more; and topics which cover holistic health, fitness, advice, recipe submissions, beauty and resources, to name a few. I also aim in sharing alot more of my personal stories too.

I want to make WHOLESOME KAY a happy, fun and healthy place for all foodies, health goers and anybody who may be or have started their new health journey. So I THANKYOU for your love and kindness on Body of Nature and once again, would love for you to join me and be apart of on this new adventure at WHOLESOME KAY by following/re-following and spreading the word 🙂

 

– Love, Kaelli

p.s – you can still find me on instagram at @wholesome.k

 

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Hot Cacao.late Banana + Buckwheat Oats

Don’t you love random inexpensive discoveries?

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After work last week I went into woolworths (or safeaway) looking for psyllium husk so I could make a huge batch of flaxseed and nut crackers and couldn’t find them, so I checked out their new-to-store basket of organic macro foods and found a packet of Raw Buckwheat.

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Thick + Creamy Quin-pear Porridge – gf, df

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If you have lived or visited Melbourne, Australia you would know how the weather is (a big 4 seasonal ball of shitty and dress ups) and today is no different because currently, it is pouring down and my brand new (!!) socks are saturated and soggy! Ugh, God dahm it, I just put them on too!

But, if its possible to love ONE thing about bipolar weather, it’s the opportunity to always enjoy warm, creamy hot food – like a pot of all-year-round pumpkin soup, gluten-free carrot and walnut cake, to die for crispy sweet potato fries, or a stack of gluten-free blueberry pancakes.

This morning I managed to just escape the rain and cold to take a photo of Quin-pear Porridge, which I devoured in under a minute, so thank god the few I got turned out okay! This one is for my GLUTEN FREE and DAIRY FREE lovers….

Quin-pear Pudding

Serves: 1        Time: 5-10minutes

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Ingredients:

  • ⅓ cup quinoa flakes (protein)
  • 125 ml almond milk (calcium, vitamin D)
  • 1 mashed banana (potassium and electrolytes)

Optional:

  • 1 scoop protein powder (I use Amazonia)
  • ½ tsp cacao powder

Method:

  1. Combine all ingredients into a saucepan and heat until warm, thick and creamy.

Happy Hump Day, Naturers!

K x

Instagram.com/bodyofnature

Facebook.com/BodyOfNatureNutrition 

 

 

Overnight Vanilla Chia Seed Pudding

Healthy eating doesn’t  have to be boring!

Most times I like to plan my breakfast ahead. but sometimes its the last thing on my mind so I just opt to go with the flow once I wake up. Usually I hate having the same thing for breakfast every morning because I get really bored.

But when it comes to Chia pudding, it’s a different story.  I could eat it for days and days and not get bored. I love making and creating  different combinations and I love the gel-like texture. It’s definitely one of my favourites!

Per 2 tablespoons, Chia seeds contain:

  • 4g protein (all essential amino acids)
  • 5 g of Omega-3 fatty acids (brain food)
  • 250mg of calcium (hello strong nails and silky hair)
  • 10g fibre (keeps the.. um.. brown stuff flowing).
  • 2x more potassium than bananas
  • 3x antioxidant than blueberries
  • 3x more iron than spinach

Chia seeds obtain 9-12 times their weight in water and do the same in the stomach, so if you’re not making them overnight, ensure you soak them for at least 20 minutes to avoid bloating and keep you fuller for longer.

If there’s one question I get asked a lot its “How do you make chia pudding?” So, here are my secrets! 

I stick with the traditional non-diary  almond milk + chia seeds base combo because its easy, tasty and requires less energy to digest, however you can replace the almond milk with coconut cream if you want a thick rice pudding.

It is important you do get the ratio of chia seeds and liquid right otherwise you will end up with either a runny watery texture or a crunchy grind-your-teeth texture. I aim for a 2:1 ratio : 2 tablespoons chia seeds per 1 cup of liquid and it turns out perfect every time!

Tip: The longer you leave the chia to soak, the thicker the chia pudding. It will rise about 1 cm.

Overnight Vanilla Chia Pudding 

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Ingredients:

  • 2 tablespoon chia seeds
  • 1 Cup  unsweetened almond milk, I used almond breeze 
  • 1 scoop vanilla instant protein, optional 
  • handful of cacao nibs, to present  
  • 1 pear   
  • ½ cup blueberries

What to do:

  1. Combine chia seeds, almond milk and protein and stir.
  2. Pour into glass and leave in fridge over night to set.
  3. Top with blueberries, pear (or selected fruit) and cacao nibs

E N J O Y 

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