Breakfast

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Turmeric Tea

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Good Afternoon! Happy Monday! I hope this finds you well.

You might know by now just how much I love Turmeric and all it’s health benefits, a previous blog I did tells you all about this wonder spice and some of the many ways I love to use it. ALL ABOUT TURMERIC BLOG.

I wanted to share with you today my ‘Turmeric Tea’ recipe as it has been an absolute saviour for me on my GAPs journey. It is super simple to make, just blitz and add to hot water as you need it. Perfect to sip on any time day or night and just so good for you! I personally love it with double the ginger but the kids aren’t massive fans of ginger, so I have decreased the quantity for them. I hope you love it as much as we do!

Turmeric Tea

200g fresh turmeric

100g fresh ginger *

150g coconut oil *

120g honey

a REALLY good pinch of black pepper

Place all the ingredients into a food processor and blitz on high until completely combined and as smooth as you can get it.

TMX: Speed 7 / 30 seconds. Scrape down the sides, then a further 1 minute / Speed 4.

Add 1 teaspoon to hot water to make your tea. It is lovely hot or cold as an iced tea.

If you have a tea strainer, it is best to put it in this, otherwise you can drink it without one but you might just have a few ‘bits’ in there.

Note:

  • if you love ginger you can increase this amount to 200g
  • the coconut oil I used was soft but solid (not runny)
  • store in a glass jar in the fridge for many weeks
  • be careful if using this mixture in a white cup etc as turmeric does stain
  • GAPS friendly

Wishing you all a wonderful week ahead! I look forward to connecting again soon!

Take Care of You,

Collette x

Simple Fruit Chia Pudding and Jelly!

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Good Afternoon friends …. Happy Wednesday! I hope this finds you all well!

I am quickly popping by today to share with you these two yummy recipes. The chia pudding was inspired with a suggestion from a friend of mine and whilst I was experimenting with ‘quantities’ I decided to add some gelatin to it also and make it into a jelly as a yummy snack for the kids! They love it and I hope that you do too!

Simple Fruit Chia Pudding

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

Place the tin of fruit and all the juice into a blender or food processor and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Refrigerate overnight.

Serve with yoghurt, seeds, nuts and fruit.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice
  • This also works well with homemade stewed fruit

Simple Fruit Chia Jelly

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

½ cup boiling water

¼ cup room temp water

5 tblspns gelatin *

Place the tin of fruit and all the juice into a blender or food processer and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Meanwhile, in a small bowl add the gelatin to the room temp water and mix well (it should go thick and lumpy). Add the boiling water to this gelatin and whisk well with a fork until thoroughly dissolved.

Add the gelatin mixture to the fruit and chia mixture and mix again, thoroughly.

Refrigerate overnight (or at least a few hours) until set.

Cut into squares and store in the fridge.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice.
  • This also works well with homemade stewed fruit
  • I used the ‘Great Lakes’ gelatin (the orange / red beef one)
  • My kids put a few pieces in the freezer and loved this frozen!

Wishing you a lovely rest of the week and I look forward to connecting again soon!

Take Care of You,

Collette x

 

 

 

 

 

 

 

Banana Chia Pudding

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Good Morning friends! Happy Friday! I hope this finds you well.

Just popping by quickly today to share with you this SUPER easy and incredibly yummy recipe. I posted it on Instagram yesterday and realised it was a regular in my home but not on the blog so here it is! My kids LOVE overnight oats for breakfast but Miss 12 is best avoiding oats so I make this for her instead. It is also perfect to pop into a little container for morning tea at school with some fruit. Yummo! I hope you love it as much as they do!

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BANANA CHIA PUDDING

 1 large banana

1 cup of milk of choice OR

½ cup mik and ½ cup yoghurt

1/3 cup chia seeds

1 tspn maple syrup, honey or rice malt syrup (optional)

In a medium container with a lid, mash the banana well. Add the remaining ingredients and stir thoroughly.

Place the lid on and refrigerate overnight.

Serve as is or with yoghurt and fruit.

  • Keeps well in the fridge for 3 days.
  • Approximately 4 serves

I hope this finds you all well … and that you have a truly lovely weekend ahead!

Take Care of You,

Collette x

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Chilli Fruit Chutney

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Good Afternoon friends! I hope this finds you all well. We are well here! We are enjoying life in Tasmania and can’t believe that our first Winter is almost over! I am popping by just quickly today to share with you another recipe that I made with the Rhubarb my neighbour gave me. This is a beautiful and mild chilli (although of course it will depend on the Chillis you buy) and with it’s lovely fruitiness, even my kids have been enjoying it on nearly everything (eggs, frittata, roast chicken, sausages, baked potatoes!) I hope you love it as much as they do!

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Chilli Fruit Chutney

(gluten, dairy, soy, nut, refined sugar free)

20 long red chillis – roughly cut (approx. 320g)

1 brown onion – peeled and quartered (100g)

2 cloves garlic

2cm x 2cm fresh ginger

10 rhubarb stalks – cut into 2cm pieces (260g)

1 small green apple – deseeded and diced 1cm chunks (100g)

¾ cup rapadura (150g)

¼ cup apple cider vinegar (55g)

pinch salt

Place chilli, onion, garlic and ginger into a food processor and blitz until almost smooth (a little chunky is ok).

TMX: Speed 7 / 5 seconds

Place all the ingredients and the chilli mixture into a medium saucepan and cook over a medium – high heat for approximately 20 minutes or until the mixture thickens. You will need to stir this several times throughout this process.

TMX: 20 minutes / 100c / speed 2 / REVERSE

Once the mixture has thickened, you can either leave it like this or use a hand blender to blitz until a smoother consistency.

TMX: Speed 4 / 5 seconds

Allow to cool before placing into glass jars. Store in the fridge.

I hope this finds you all well and I truly look forward to connecting with you all again soon!

Take Care of You,

Collette x

Green Eggs and Ham!

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Good Morning friends! I hope this finds you all well. We are great here in Tasmania. It’s beautiful and it’s COLD but more on that soon I promise! I am stopping by really quickly today to share with you this crazy simple lunch box filler ‘Green Eggs and Ham’ … My kids LOVE it … they love eggs, they love ham and they love Dr Seuss, so really, why wouldn’t they! I hope you and your family enjoy it too!

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Green Eggs and Ham

4 eggs

1 handful baby spinach (approx. 20g)

good pinch salt and pepper

100g sliced ham

oil for pan

In a blender place the eggs, spinach, salt and pepper and blitz on high until the spinach is completely chopped.

Place a little oil in a frypan until hot (I use a 20cm frypan)

Place approximately ¼ of the egg mixture into the hot frypan – working quickly, swirl the egg around to completely cover the base, making a thin layer. When the egg looks like its cooked and the edges start to curl up, remove the egg from the frypan (using a spatula or if you are naughty like me I generally just use my fingers!) and pop onto a large chopping board. SEE NOTES BELOW!

Place a few slices of the ham on one end of the egg crepe and roll it up.

Slice up and enjoy! Simple as that!

NOTES: * You want the egg layer to be thin and crepe like, if you put too much egg in the frypan, once you swirl it around you can quickly poor the egg back into the original mixture to use for another egg crepe. If you do it nice and thin then you don’t have the flip the egg over and cook both sides.
* Be sure to buy additive free or nitrate free Ham if this is an issue for you.

* You can replace the ham with cooked and cooled bacon, chicken, sliced roast lamb or any other cold meat.

I look forward to hearing from you once you make it!

Until then …

Take Care of You,

Collette x

Bacon and Egg ‘Muffins’

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Good Morning friends! Happy Monday! I hope this finds you all well! We are struggling with germs here yet again. Both my 4 1/2 year old twins had temps and coughs all last week which led to not much sleep and they are still getting over it, Miss 11 got it later in the week and I got it over the weekend (although typical me I am fighting it – which isn’t the smartest!) It has been a really rough year for germs for us, several colds and flus and I had Pneumonia only a few months ago  – it seems to be linked to the twins with Preschool and bringing every cough and cold home. I guess it is building up their immune system and although we eat so very healthy, it doesn’t skip us. My saviour through it all is my favourite Lhami Eucalyptus Rub … a little rubbed into feet and the chest gives them some relief and relaxes them to sleep, even just for a little while … and I love the fact it is made locally on the Central Coast and free of harsh chemicals. 

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I wanted to pop by quickly today to share with you this super easy ‘Bacon and Egg’ recipe .. it is a great one for breakfast, lunch or even finger food when catching up with friends. The recipe here is the ‘basic’ recipe and as you can see at the notes at the bottom, you can make it as fancy as you like! I hope you love them as much as my family does. 

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Bacon and Egg ‘Muffins’

12 rashers of bacon

10 eggs

1 tblspn dried parsley (or 3-4 tblspsn fresh shredded parsley)

¼ tspn salt

Preheat oven to 200c and grease well  a 12 tin muffin tray and set aside.

Slice a 2-3cm section off each rind of bacon and place at the bottom of each tin. Place one slice of bacon around each tin.

Whisk the eggs, parsley and salt.

Carefully pour even amounts of egg mixture into each tin lined with bacon.

Bake for 25-30 minutes.

Allow to cool for 5 minutes before removing them from the tin.

Enjoy!

Tips:

  • Add 1/2 tspn chutney or sweet chilli relish before the egg
  • Add other vegetables (eg grated carrot), herbs or grated cheese to the egg mixture
  • I find these remove easier from the tins when they are warm rather than cold
  • A lot of Butchers / Organic Stores are selling Nitrate free bacon these days so be sure to ask around if this is of concern to you. For those on the Central Coast NSW I get mine from Coastwide Meats. Feel free to help others by posting where you get yours from and what area.  

Wishing you a great week and I look forward to chatting again soon! Until then … look after yourself and I will do the same … Eucalyptus rub, broth and turmeric tea by the bucket load here! 

Take Care of You, 

Collette x 

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Breakfast Seed Muffins

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Good Morning friends and HAPPY Friday! I hope this finds you all well and that you have had a lovely week. My family and I are well – it is predicted here on the Central Coast to be a warm weekend (27 degrees which is pretty great for August!) so we are looking forward to that – bike rides and picnics have been requested by Master 4 1/2 and I am thinking these ‘Breakfast Seed Muffins’ are going to be the perfect thing to take along with us!

I am always looking for inspiration for breakfast, especially on those busier than usual mornings and the fact that I am catering for a family that between us all needs gluten, dairy, refined sugar and preservative free. These are perfect as they can be made the day before and eaten on the run … they are packed with protein and nutrients to give you energy for the day ahead and they are incredibly filling too! I hope you love them as much as we do! 

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Breakfast Seed Muffins

Gluten, Dairy, Soy, Nut, Preservative Free

1 medium green apple (approx. 130g)

2 large carrots (approx. 210g)

4 eggs

1 cup brown rice flour

½ cup coconut flakes

¼ cup oil of choice

¼ cup honey (or liquid sweetner of choice)

¼ cup sunflower seeds

¼ cup pepitas

¼ cup flaxseeds

3 tblspns fresh orange juice

2 tblspns chia seeds

2 tspns baking powder

1 tspn cinnamon

½ tspn nutmeg

good pinch salt 

Preheat oven to 180c and place 12 paper patty cases into a muffin tray.

Grate apple and carrots and place into a large bowl.

(Thermomix Speed 5 / 6 seconds)

Place all the ingredients into the bowl with the apple and carrot and mix thoroughly.

Place even amounts of mixture into each muffin tin.

Bake for 30 minutes (time may vary depending on your oven).

Allow to cool for 5 minutes before enjoying OR allow to cool then store in an airtight container.

NOTES:

  • These are lovely at room temp or warmed again slightly in the oven
  • These are Savoury Muffins – I tried them without the honey but I do prefer that little bit in there. Of course you can leave it out if you prefer
  • Perfect for breakfast on the run
  • Get creative with adding your favourite ingredients to this ‘basic’ mixture for example sultanas, craisins, pineapple, sundried tomato, spinach, bacon, almonds etc! (not all at the same time of course!)
  • Eat ‘whole’ or you can cut them in half and serve them with butter or fetta and tomato etc on top!

Wishing you a lovely rest of the day and weekend ahead – I hope it is filled with sunshine, laughter, happy memories being created and great food! 

Take Care of You, 

Collette x

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BREAKFAST Sticky Rice

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Good Morning friends! I hope this finds you all well … HAPPY FRIDAY! 

A few weeks ago my friend Lisa from ‘Lisa Corduff – Keeping Food Real‘ posted a Savoury Sticky Rice recipe that she served her family as a side for dinner … my mind automatically took me to a sweet version though and so I tested it out and my kids LOVE it for breakfast … or if I am being honest, for dessert or afternoon tea! With Lisa’s permission I am happy to share with you her version and mine … quick, easy, tasty and additive friendly! 

Here is the link to Lisa’s RECIPE ‘Thermomix Sticky Coconut Rice’ 

… and here is my version … 

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BREAKFAST Sticky Rice

Gluten, Dairy, Preservative, Soy, Egg and Nut Free

200g Arborio Rice

400g coconut cream

400g water

1 tspn coconut sugar

1/2 tspn cinnamon

1/2 tspn nutmeg

(You could double the cinnamon & nutmeg but I didn’t want to be too heavy handed with those spices because of my 4 year old twins)

THERMOMIX INSTRUCTIONS:

Place all the ingredients into the bowl. Cook : 100c / reverse / 25 min / speed 1.

Served with nuts, fruit & a drizzle of maple syrup!

Simple as that!

STOVE TOP INSTRUCTIONS:

Place all the ingredients into a medium saucepan and stir frequently over a medium heat until the rice is cooked & it’s gorgeous & thick. This could take 20-25 minutes. Be careful not to have the heat too high and burn it. 

Served with nuts, fruit & a drizzle of maple syrup!

Wishing you a lovely weekend … look forward to connecting again soon! 

Take Care of You, 

Collette x 

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“Best Ever” Hot Chocolate

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Good Afternoon friends! I hope this finds you well and warm! The first day of Winter here is not letting us down with the cold wind outside! 

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My twins on the way home from buying fruit and veg today – we stopped to play with the leaves for a little while!

My big girls are due home from School soon and I always like to have afternoon tea waiting for them. Knowing they would be chilly I thought I would make them a nice warm mug of Chocolate – my desk is a bit of a crazy mess at the moment so it took me 5 minutes to find my book where I have the recipe written down (it’s not hard I don’t know why I couldn’t remember it – but anyway!) … and so I thought I would quickly pop it on here for easy access.

I have been making this for a while with the coconut milk added and it just adds the most amazing taste and creamy texture (perfect for those like me that are Dairy free!) … now, I wouldn’t normally label anything ‘best ever’ but it kind of stuck as the name of it after I made it one night during our 48 hour black out when the Storms were around not long ago (thank goodness for gas stove tops!) and Miss 10 curled up with her mug, her hands wrapped around it and sighed ‘ah, this is the BEST ever Hot Chocolate Mum’ … I would like to say that my kids are biased with my cooking … but they are not! ha ha! Brutal honesty happens here – which they know I need and appreciate especially when I am creating new recipes. So … I hope you love this as much as we do and it offers you warm comfort this Winter! 

Hot Chocolate

Best Ever Hot Chocolate

Serves 1 (large serve)

200ml milk of choice

100ml coconut milk

1 heap tspn cacao

½ – 1 tspn rapadura (or sweetener of choice) 

Place all ingredients into a small saucepan.

Whisk with a hand whisk over a medium – high heat, until the ingredients are thoroughly mixed together and at the temperature you like.

Pour into a mug and enjoy!

Simple as that!

Option: add 3 drops of peppermint (food grade) for a minty hot chocolate option.


Wishing you a wonderful week ahead … look forward to connecting more with you then!

Take Care of You, 

Collette x 

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Banana Bread

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Good Afternoon friends! Happy Monday! I hope this finds you all well. We are all doing well here. We are grateful to have power back after only 48 hours without it last week due to the Cyclone 2 that hit The Central Coast, Hunter Valley and Sydney. Whilst I have family and friends still without power who have lost fridge and freezer loads of food, furniture, carpet, damaged cars etc I am so very aware of how much worse it could have been and my heart aches for those suffering lost ones.

I was in the middle of blogging this recipe when my power went off! So here it is – a little late – but hopefully you will love it like my family does and think it was worth the wait. There are thousands of Banana Bread recipes around I know! I am clearly not trying to reinvent the Wheel! Simply trying to create my own version of this sticking to my guidelines (Gluten, Dairy and Preservative free) and I wanted Nut free to so the kids could take it to School – plus I wanted to use ingredients that are standard in my cupboard. This Banana Bread is quite dense – so don’t expect it to be light and fluffy … my kids loved it fresh out of the oven with butter and honey on it and enjoyed it for breakfast the next morning popped under the grill and toasted! I hope you enjoy it also! 

Banana Bread

Banana Bread

3 ripe bananas (approx. 350g)

4 eggs

1 cup brown rice flour (170g)

¼ cup coconut flour (30g)

¼ cup honey (80g)

2 tspns baking powder

2 tspns fresh lemon juice or apple cider vinegar

½ tspn cinnamon

pinch nutmeg

pinch salt 

Optional to sprinkle on top:

1 tspn desiccated coconut

1 tspn rapadura

½ tspn cinnamon

Preheat oven to 180c and line a ‘meatloaf / bread tin’ (approx. 22cm x 11cm) with baking paper and set aside.

Place all the ingredients into a food processor and blitz on medium speed for 30-60 seconds or until thoroughly mixed. You might need to scrape down the sides half way through this process.

TMX: Speed 5 – 30 seconds – scrape down sides and Speed 5 – 10 seconds.

Pour mixture into the prepared pan and sprinkle with ‘optional’ coconut, rapadura and cinnamon evenly.

Bake in preheated oven for 35-40 minutes (time will depend on your oven).

Allow to cool for 5 minutes before serving.

S and Banana Bread

Wishing you a wonderful week and I look forward to chatting with you more soon! 

Take Care of You, 

Collette x 

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