I bought some frozen coconut chunks and mango while on a frozen fruit shopping spree so I added a banana and thought I’d try them out in the Nutribullet to make this delicious coconut banana mango smoothie. Load the following ingredients in the order give …
I treated myself to a Nutribullet recently and have been playing around with smoothie recipes to get more fruit and veg into my diet. This is quick, easy, light and refreshing. Ingredients 1 medium banana broken into chunks 1 cup frozen blueberries 2 Tbsp yogurt …
Like many people I’ve been tackling the “COVID 10” weight gain. Instead of investing in a whole new wardrobe, I decided to try Noom to see whether it might help me drop the extra weight. Part of the challenge is finding stuff I like to eat that works with my paltry daily calorie alotment. As I worship the holy triumverate of pudge (sugar, fat and salt), this has not been easy. This recipe is based on this Blueberry Orange Lavender Overnight Oats recipe. However (as usual), I didn’t have half the ingredients and I had frozen fruit I wanted to use up. Plus, I wanted a little hit of sweetness (who doesn’t?).
- 1 cup frozen fruit
- Zest of one orange
- 1/4 cup water
- 1-2 tsp honey
- 2 tsp chia seeds
- 1/2 cup large flake, old fashioned oats (dry)
- 1/2 cup plain, unsweetened pro-biotic yogurt (2%)
- 1/4 cup 2% milk
- Combine the fruit, water and orange zest in a pot and cook until the the fruit is easy to mush with a potato masher.
- Remove from the heat, mash the fruit, stir in the honey and add the chia seeds. Leave the mixture to cool while you mix up the oats.
- Mix the oats, yogurt and milk in a bowl. Combine well.
- Put half the oats in the bottom of a wide mouth jar. Add a layer of half the cooled chia “jam.”
- Top the wit the remaining oats and the rest of the chia jam.
- Put it in the fridge overnight.
This recipe makes enough oats for two days worth of breakfast.
I’m trying use up some semolina flour I had on hand along with reducing the bananas in my freezer. I did so using this variation of Sally’s Baking Addiction Banana Muffins which you will find here.
- 3-4 ripe bananas
- 1/3 cup softened butter
- 2/3 cup coconut sugar
- 1 large egg
- 1 tsp vanilla
- 2 Tbsp buttermilk
- 1/2 cup semolina flour
- 1 cup all purpose flour
- 1 tsp baking power
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 425 F and lined 12 muffin tins with paper cups or reusable muffin cups
- Mash bananas in KitchenAid with paddle attachment.
- Add in butter and mix well.
- Add in sugar, egg, vanilla, and buttermilk and mix well.
- Whisk the dry ingredients together.
- Add dry ingredients to wet and mix until just mixed (don’t over mix).
- Bake at 425 for 5 minutes, reduce heat to 350 and bake another 17 minutes until skewer comes out clean.
- Cool 5 minutes and then remove from tin.
This recipe is a hybrid of the Sainsbury’s version of lamb kleftico and Olive’s lamb kleftico. It takes a bit of time because you marinade the lamb shanks for 24 hours first, but it is well worth the effort. It was delicious (sorry no pics…we …
I first “saw” this shawarma on Netflix (Nadiya’s Time to Eat). There were a couple other goodies on that show too (like the curried jack fruit, which is on my list). Anyway, I decided to make it, and I have to say it really is very, very good (and super easy). I can see doubling or tripling the recipe and making a whole whack of this for a crowd (once we are allowed to have crowds again).
I served it with homemade tahini sauce which is also a cinch.
- 6 boneless, skin on chicken thighs (or get boned and save the bones for broth), cut in good sized chunks
- 2 tbsp corn flour (not cornmeal, corn flour…it is different and it’s also gluten-free which is a plus if you are feeding folks with gluten sensitivities)
- 2 tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- ½ tsp ground cloves
- 1-2 tsp cayenne (to your heat preference)
- 1 tsp ground cinnamon
- 1 tbsp oil
- 1/2 cup tahini
- Juice of one lemon
- 1/2 tsp garlic powder
- 1/2 tsp salt
- healthy pinch of cumin
- 1/2 cup cold water
Whisk the ingredients together in order and put it in the fridge until you are ready to use it.
- Mix together the cornflour, salt, and all the spices.
- Put the chicken pieces in a bowl, drizzle on the oil and give it a stir.
- Add the dry spice mix and stir to coat all the chicken pieces well.
- Marinade it the fridge for 24 hours (you don’t have to but I did)
- Preheat oven to 350 F.
- Layer the pieces of chicken in a lightly greased loaf tin and press down, then bake in the oven for 40-50 minutes.
- When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
- Serve from the tin or tip it out on a board and slice.
- Serve with rice or on flatbreads with whatever fixings you like.
- Any leftovers (ahahahah there won’t be any) can be kept in the fridge, or frozen.
Quick and easy Lingcod recipe perfect for 1 or two fillets. I got my Lingcod from Skipper Otto‘s a local Community Supported Fishery here in Vancouver. It’s perfectly portioned and perfectly delicious. Ingredients 8 oz ling cod (1 or 2 fillets) 1 Tbsp flour or …