Hot Cacao.late Banana + Buckwheat Oats

Don’t you love random inexpensive discoveries?

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.

Eggplant Lasagna (Moussaka) | gf, df, paleo

I have been looking for a simple, easy eggplant lasagna recipe E V E R Y W H E R E but couldn’t find one that didn’t use cheese or pasta sheets. Kind of annoying, I know. Frustrating? I get you. So I made my own recipe….. because I was craving this one realllllllll bad. Like REALLLLLLLLLL bad.

Thick + Creamy Quin-pear Porridge – gf, df

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

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 

 

 

Sunday Lunch’ – Crispy Sweet Potato Fries

I want to eat nothing but sweet potato chips for the rest of my life.

Seriously, these are so. addictive.  Sweet and full of flavour, all in the one bite. Very irresistible.

They are pretty hot in the nutritional value department too. One small sweet potato (100g) provides an excellent amount of:

• iron – red blood cell production and strengthens immunity
• magnesium – relaxation and anti-stress
• calcium – all body functions
• vitamin C – immune health and healthy skin (supports collagen growth)
• potassium – regulate heart beat and muscle contraction
• fibre – 2x more than oats
• vitamin A – health eye sight, skin, strong joints, immune function, egg reproduction

AND their  natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue, weight gain and diabetes…. I knew they were ranked the #1 vegetable for a reason!

Sweet Potato Fries

Prep time: 10 minutes | Cook time: 20 minutes | Eat time: 10 seconds | Serves: 1-2 depending

Ingredients:

• 1 small sweet potato
• 1 tablespoon olive oil
• 1 teaspoon pink himalayan salt
• herbs and spices – I used all spice, turmeric,

How to:

1. Preheat the oven to 180 oC. Peel the sweet potatoes and cut them into sticks . Try and make sure they are cut similar so they can cook evenly.
2. Toss the uncooked fries in a mixing bowl or bag with herbs and spices, salt and olive oil until evenly coated.
3. Prepare a dark baking tray with non-stick baking paper and foil and arrange fries so they aren’t over crowded or bundled so they can crisp up.
4. Bake for 15 minutes on one side then flip them (i found a spatula works best) and bake for a further 10 minutes until they are slightly brown and puffed.
5. Remove from the oven and enjoy hot on their own, as a side with protein or dipped into homemade guacamole.

Volia! Sweet potato fries are now ready! Enjoy, and remember.. I did warn you they’re addictive…… 

Please let me know how you go if you are making them. I’d love to hear if you did anything different (i.e.: add different herbs) and  if YOU got addicted! 🙂 Leave a comment below, tag #bodyofnature on Instagram or post on BON Facebook wall.

Yours eating sweet potato chips right now,

Kaelli X

My Easter Traditions + 5 Recipes

Birds are chirping, trees are starting to bloom, lent is nearly over and bunnies are starting to appear everywhere, which only means one thing…. Easter is coming!

It has almost become a tradition every Good Friday to have lunch with my family at Barwon Heads Beach where my nan has a caravan, but this year everyone’s separated. My dad is at the family holiday house in Phillip Island with his best mate and kids, my mum is in hospital, I’m at home studying and blogging and my twin and brothers are still asleep (its 12:12pm). I’m a little upset we all aren’t together because I cherish family time like a batch of chocolate brownies and bowl of dairy free ice-cream, but I guess some things happen you can’t control and instead of dwelling over it, you just have to pick the positives and roll with it.

And thats what I’m about to do.

Whenever I feel like I need some alone time or a place to relax, I head straight to the kitchen and cook. Its my space to meditate and it’s where things (creations) happen. I’m not much of a chocolate eater but when it comes to Easter, chocolate is my #1 ingredient.

Unfortunately  this year leading up to Easter I’ve been busy seeing my mum every few days in hospital whilst studying and organising my trip overseas in July, I haven’t had the chance to prepare or cook anything easter themed, so I’ve decided to feature my top 5 favourite easter recipes from other bloggers instead, in no particular order. Click the picture for the recipe.

#5: Colourful Devilled Eggs by foodjimotto 

My changes: I would replace the ½ cup mayonnaise with hummus.

#4: Peanut Butter Cups by thegraciouspantry 

My changes: cacao powder instead of cocoa. Why? read here.

#3:  Raw Dairy Free Chocolate by bodyofnature

#2:  Raw Fig, Cherry, Lavender and Honey Cake by Ascention Kitchen 

My thought: I would use almond milk as the nut milk and make sure the cashews are raw.

#1: Gluten Free Hot Cross Buns by thehealthychef 

I hope everyone has a great Good Friday today. I will be watching the Good Friday Appeal and looking out for my name and donation scroll across the screen! If you would like to join me, you can donate here.

Have a Happy Easter everybody!

E N J O Y 

For more, follow me: instagram.com/bodyofnature