A Healthy Apple Crisp.
Apples are in season here in Australia and comfort food is on the menu- that's my excuse and I'm sticking to it!
I swear this pregnancy is making me crave desserts like there's no tomorrow (because in three more months there won't be- all the days will run together).
In the spirit of comfort and hibernation, I pulled out a recipe my Mom wrote down for me and I think it originally came from my late Grandmother. Rest her soul, she loved to cook with butter and sugar so I thought I'd put a slightly healthier spin on the ole' recipe.
I've replaced refined sugar with coconut sugar, flour with quinoa flakes and butter for coconut oil (there is still some debate about coconut oil at the moment so don't be too quick to ban it from your pantry.) You can stick with butter if you like or go half and half.
Other ingredients you can add to up the superfood factor are flax or chia seeds and almond meal. Pump it up!
[recipe id="3138"]
Slow Cooker Fig Paste, so easy to make and absolutely decadent on any cheese platter, on toast or even over vanilla Ice Cream! You can't screw it up.
All you need are 12 figs, jam setting sugar, and a slow cooker.
Our neighbours have a crazy-ginormous fig tree that spills over onto our side of the fence. This year the yield is out of control. We've had to net both sides to keep the fruit bats and possums from stealing our haul.
Until we moved into our house I had never eaten a fresh fig. The sweetness and complex taste is something I couldn't have imagined (Fig Newton Cookies have lied). Once you pick them though, they don't last long. I've been eating figs whole, putting them on oatmeal, in smoothies in cakes but wanted to do something with a big batch- thus my hunt for a paste recipe.
This recipe failed due to user error (aka it was my fault, aka there nothing wrong with this actual recipe itself). I mean, this process is difficult. Doing it on the stovetop is as delicate as making caramel. Have you ever tried that? Me neither. too hard.
I'm always seeking out ways to cut down on kitchen time. I LOVE food but life gets busy, ya know? (Do you like artwork? I've been making lots.) I scoured the interwebs for a crockpot friendly fig recipe to no avail. What's this? A niche that needs filling? It's like a bloggers dream. Ha, seriously though. Every single February since I posted this recipe, it goes bonkers on the search engines.
I'll end the suspense and get down to the recipe. Here are the results of my experiment. It's easy. You can't ruin it. The end result might be a little more like a jam consistency than a paste but no less DELISH.
Leave a comment and let me know how this worked for you!
[recipe id="2846"]
Pancakes. Usually something I have once a year on my birthday but lately, my daughter has been bugging me to make them daily.
I usually make a sugar-free version with wholemeal flour but today I went a step further and added a vegetable. Pumpkin. It adds a sweetness and moisture our regular hotcakes have been missing.
This recipe is simple and makes lots so you can stick the leftovers in the fridge and nibble on them for a few days.
If you’re feeling a little rebellious- add a couple dark chocolate chips to one side of the pancake after pouring batter into the pan.
Want to try Bondi Chai? Want a discount? Use code ROO2016
[recipe id="2685"]
Public Service Announcement: Pumpkin is an AWESOME dessert food.
Americans reading this are like "duh!" The Aussies reading this are squishing their faces in disgust- I know the look well (I've introduced plenty of them to Pumpkin pie).
Upon moving to Australia, seven years ago, I was pumped to see my favourite squash on menus all around town. On pizzas, in salads, even in veggie lasagne. Shortly after I learned that Australians typically view pumpkin as a savoury vegetable (only!)
Come on people, it's not like I'm making broccoli pie. Even zucchini bread is sweet. Amiright?
One thing we Americans love is adding spice to our jack-o-lantern-inspired desserts. Ever heard of a pumpkin spice latte? (Americans, feel free to eyeroll but you cannot deny the tastiness).
Unlike our Australian cousins, we Yanks usually bust out the fleshy, orange treats in Autumn and Winter. Since I'm having my sixth hot Christmas in a row I wanted to bring the spicy, pumpkin love to a hot weather dessert. We want as little oven use as possible.
Speaking of oven use, if you're like me you always have punkin' puree in the freezer. If you can't get your hands on an overpriced can of imported puree (via David Jones American foods section) make it yourself with this SUPER easy method. (You'll never eat the canned junk again.)
Bonus: I get to use the free samples I scored from Bondi Chai in this yummy recipe. I dig their brand because it's all natural, locally made and healthy enough for kids. Keepin' it real in my adopted country. Investigate BC's website here.
Best part? These little balls are chuck full of healthy protein. If I don't scarf them after the gym or during an afternoon sugar crash I intend to give them away as little gifts to friends and neighbours.
I'm excited to bring a little American Christmas goodness to OZ this season. If you don't tell anyone about the certain 'ah-hem' vegetable in this recipe I betcha they won't even notice but then you won't get to watch them squirm. Enjoy!
[recipe id="2374"]
Errrmaaahhhhgaawd this is indulgent and damn delicious.
Lucky for me (and you) it's high-protien, full of healthy fats and vegan to top it off. I'm not vegan but I can get down with the cuisine.
Bonus: No baking involved! (Does anyone else feel like once the oven is introduced the recipe becomes a gamble?)
Peanut butter and chocolate have to be the best dessert combo hands down. If it's sweet and salty I'm usually ALL IN. When I was a kid my Dad and I would scarf peanut butter cups and chocolate peanut butter swirl ice cream. Side note: Dad, make these. (Don't worry, no one will think you're a liberal).
So how did this recipe come about? I recently bought an app called Hippy Lane- vegan treats 'with edge.' I found them on Instagram- their account is absolutely stunning. The recipes are drool-worthy, easy to make but the ingredients are pretty dang expensive (and that's saying a lot coming from me because I usually have no problem splurging on healthy ingredients or anything else for that matter) and not super easy to source in basic Aussie supermarkets. I was tinkering around with some of her recipes with what I had in my pantry. Good news- you probably already have these ingredients in your home (I had everything except cashew butter).
Caution: Exercise self-control because these are RICH. MMMMmmmm.
[recipe id="1874"]
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Nothing more glorious than loaded fries- without guilt |
These oven baked fries are perfect when you're feeling naughty but your diet hasn't been nice. Good thing the silly season has come to a close.
The oven-baked french fry recipe belongs to my Aunt Nanette (she's the best home cook I've ever met) and you'll be amazed that not a single drop of oil is used.
Then I treated those little bad boys just like they were nachos- using all fresh ingredients so to be as healthy as possible.
Tell me you don't want to eat your screen right now.
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Oven baked fries using egg whites and salt only! |
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Melted cheese rocks my world |
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Cheese pull-ease! |
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cha-cha-cha-chia |
Ingredients
You can throw this all together however you want but I'll tell you how I made it.
Cooking Directions
Eat up! (if you don't it will start to turn brown) Yummo!
Seriously though- my toddler asked for more 'and a big spoon' after she finished.
I love this thang.
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Pumpkin Puree
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Could not even wait to get a good pic before digging in. Mmmmmm. |
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Woke up like dis- still looks pretty after a night in the fridge |
Next- a dozen eggs, and two big spoonfulls of full-fat, Greek yogurt (probably about 3/4 of a cup or so). Whisk together until creamy and until the lumps disappear. A dash of white pepper and salt and done egg mixture.
Now we cannot neglect the cheese, this is a quiche after-all. Use big chunks of feta (or any cheese) and place on top of the spinach. I made sure to stick some in each corner. Don’t worry if little feta ice-bergs poke out of the egg batter once you pour it- that’s the good stuff.
Next- evenly pour egg mixture into the pan, filling in all the nooks and crannies.
Now comes the most difficult part- timing. I've found that lower and longer works best- as in lower temperature for longer time. This one took about and hour at 150C (300F). Test it by poking a knife into the center- much like a cake if the knife comes out clean it's done AAAAND DONE. Snackalicious.
It's officially Spring in Australia which means Fall is fast approaching back home in Western New York.
Here's something I tried for the first time last week (who knew ceviche was so easy??) I was in this strange 'in-between' space- missing the Summer I just spent in Buffalo while anxiously anticipating Melbourne's warmer months.
This recipe was inspired by this yummy one I found on Foodgawker- I used different fish and fewer ingredients and it turned out beautifully.
I served my salad over watercress but you can try zoodles, quinoa, rice, noodles or nothing at all. Try topping it with Avocado (I did, but mine was not pretty enough to include in the photo).
This recipe would also be delicious with Mango- and I had good intentions to include one but I 'accidentally' ate it while chopping.
Ingredients
Cooking Directions
Kangaroo Spotting is an artistic identity creator.
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