This little one's getting so big, the days are just flying by.....
Sunday, August 31, 2014
Anyone in need of a super fast and easy cake?
I used this recipe from Green Kitchen Stories. I cut the recipe in half and it still made a decent size cake! I substituted coconut oil instead of the rapeseed oil because I didn't have any, and used fresh raspberries instead.
For the glaze I used Krema Greek style thick and rich honey yogurt.
Seriously though, you've got to try it. I've eaten half of it already.........
Wednesday, July 23, 2014
This is one of my new favourite salads! We've now had it 2 nights in a row, except last night I made it with chicken breast which was just as good. Since I always just wing it when cooking I'll try to make it as accurate as possible....
1/2 bunch organic spinach chopped
1 sweet red pepper
2 big tomatoes
handful of fresh basil chopped
handful rosted pistachios
1/4 cup semi sprouted mixed sprouts
1/4 cup crumbled feta
1/2 cup cooked and cooled quinoa
half a can of chickpeas:
washed, drizzled in olive oil, paprika and salt. Broil till golden brown
fried in butter seasoned with salt, chilli powder and smoked paprika. Cut into thin slices
1/4 cup avocado oil
1 fresh squeezed lemon juice
1 tsp. organic dijon mustard
1.5 tsp. finely grated ginger
1 finely grated garlic clove
pinch of pink himalayan salt
pinch of freshly grated pepper
In my photos the quinoa is beneath the salad, but it can be tossed with everything!