Welcome back! This is my final post, for now anyway. As the title says, it's not good bye, but see you later. Life with a very, very active toddler, a full time studying hubby and my own degree to pick up in a few weeks is sufficient for now, thanks!
I have crammed as much into this post as is humanly possible. Given my constant state of running after a mini, chubby, adorable human who barely allows me time to cook, you should be impressed people. Heck, I am!
Lets start the day off with this divine, moorish peanut butter banana bread. I purchased a ginormous amount of bananas at Woollies recently on super sale. Obviously, we couldn't eat them all before needing to freeze the remainder. So, what do you do with frozen bananas. This! By halving the whole wheat and adding coconut flour, and halving the coconut oil and adding peanut butter, I made something that ruined ordinary banana bread for me for ever and ever.
It freezes brilliantly and tastes oh so good.
Regular readers will be aware of my loathing of waste. This frittata was largely made out of large beetroot leaves. Why waste perfectly good food? Granted, the younger beetroot leaves are softer and sweeter, but there is absolutely nothing wrong with the tougher, larger leaves. Just treat them differently, ie, cook them! This was really good, and gluten free too.
Look at this people- 58.5 kilo's-ten kilo's lighter than when I started this blog. Go me!! I made it to my goal weight. Ok, I am half a kilo over, but that was due to a few naughty treats. I feel amazing, have kept this weight reasonably consistently for a few months now. I am proud, and have enough inner strength now to get back on track when temptation visits, via the fridge or pantry :)
Here is some scenery for your viewing pleasure. I don't always see them anymore. I am always thrilled when I get to capture a gorgeous morning.
I made these for hubby and my soon to be non teen a few nights back. I didn't eat any. Considering how much I HEART pastry, I am a legend.
I purchased a rather large pumpkin last week and almost forgot about it until I opened the pantry and nearly tripped over it. So, here we have it, rolled out ready to be baked...
...and here is the result: pumpkin scones. I did eat these. Yummmm!
Recipe at the end of the post.
Here is the beginning of my chicken hot pot, with my very own home made tomato sauce on top (sauce recipe at the end of this post).
More pumpkin- this time, slow roasted and ready to be turned into pumpkin soup. Recipe at the end of this post.
The cooked chicken hot pot. Oh my- just too good. I could eat it again and again. Recipe to follow.
A beautiful cloudscape I captured while walking one late afternoon.
When I said this post had everything, here is my attempt at a selfie! I am feeling so confident in my skin again, I even posted a pic of me with wet curls. I must say, I am liking my eyebrows lots. The fabulously talented Lesley of PMU by Lesley N created these fabulous brows, and touched up my eyeliner too. (Thanks also to my amazing hubby for designing Lesley's website).
I believe that focusing on the good, forgiving, seeking wise counsel, eating healthy food and doing regular, gentle exercise when able has significantly helped me feel confident in my skin again.
Of course, a bit of cosmetic enhancement is always a bonus, but it wouldn't make any difference if I didn't like the face they were going on.
This journey has really helped me value myself, which has included drastically changing my diet and respecting good health. That change has also filtered into my thinking- I want to feel healthy emotionally too, so I choose to fill my mind with things that build myself and others up.
Health is like a diamond- multi faceted. No one area is everything. Diet is as important as being emotionally whole, and mentally active.
And in regards to diet, I have learnt this. No one thing suits everybody. We are all so uniquely different. But, I will say, whether you eat meat, go paleo, are vegetarian or vegan, by cutting processed foods (for me, that also includes bread), added sugars, eat food in portion controlled sizes and in as natural a state as possible (I don't mean only raw- just not packaged, pre-made everything), you will notice a major improvement in your overall health, and waist line. This has worked for me, with minimal exercise.
Another beautiful morning. I have discovered the pre sunrise is my all time fave. The colours are stunning and only last for a minute or two. Love the calmness and the gentle hues of this time of day.
A big brekky for my hardworking hubby. I may/may not have snuck some too :)
A warm, sunny, late autumn day, and this is the beach. Seriously, I live in paradise!
Another glorious early morn. Too pretty.
Some brekky parfait preparations: natural yoghurt, topped with fibre mix, topped with pepitas, some fresh passionfruit, mandarin segments, walnuts and organic coconut shreds. Delish!
A big zucchini slice made in a quiche flan. I can't get enough of this slice, it's seriously my addiction when I make it.
I like to pile my warm slice with warm and cold veg; cherry tomatoes, red capsicum, grated beetroot, spinach and cooked mushrooms. Best dinner out.
Lastly, freshly made yesterday, is my nut loaf, aka miracle bread, aka life changing loaf. Recipe is here.
I have found that you can substitute other nuts/seeds, as long as the measurements are the same. I ran out of sunflower seeds and topped them up with sesame seeds, walnuts and pepitas. Still turned out beautifully.
And now, please see below for recipes. And before I post them, I would like to thank each and everyone of you for following my journey to a better outlook and a healthier body and soul x
PUMPKIN SCONES
Ingredients:
30gms butter
1 tbsp rice malt syrup
1.5 cups drained, cooked, well mashed pumpkin
1 egg
2 cups unbleached, whole wheat SR flour
pinch salt
1/3 cup sultanas
milk for glazing
Method:
Preheat oven to 200 C.
Beat butter and rice malt together til creamy.
Mix in pumpkin and egg.
Mix flour and salt together with sultanas, then add to wet mix.
Knead on a lightly floured board.
Pat or roll out to desired thickness.
Cut into scone rounds and place on a tray with baking paper.
Brush each scone with milk.
Bake for 15-20 minutes, or until golden brown.
These scones freeze well.
HOMEMADE TOMATO SAUCE (Thank you I Quit Sugar Family Budget Meals)
Ingredients:
2 x 400gm tins chopped tomatoes
1/2 onion, finely chopped
1/3 cup apple cider vinegar
1/2 tsp sea salt
1 tbsp rice malt syrup
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp cayenne pepper
Method:
Combine all ingredients in a saucepan and simmer for 25-35 minutes, or until thickened.
Blend with a stick blender for a smoother, thicker consistency.
Fridge it for a month in a glass jar, or freeze for up to 3.
CHICKEN HOT POT
Ingredients:
Coconut or olive oil for frying
500gms of chicken thighs, chopped into chunks
1.5 cups chicken stock (or water)
2 carrots, sliced
1/4 cauliflower, broken into large florets
5 baby potatoes, halved
1 large onion, roughly chopped
1/2 tsp ground allspice
2 bay leaves
1/2 tsp salt
2/3 cup homemade tomato sauce
1 tspn ground black pepper
1/3 cup sour cream
Method:
Cook off chicken in batches.
Bung chicken, and everything else (except black pepper and sour cream) into a slow cooker.
Cook for 3-3.5 hours on high.
Remove bay leaves.
Add black pepper and sour cream.
Stir through, and turn off heat.
Serve with rice, chunky bread or on its own.
Word of advice- tastes even more amazing the day after!
ROAST PUMPKIN SOUP
Ingredients:
1 tbsp olive oil
1/2 a pumpkin, cut into wedges (I like skin on)
1 onion, chopped roughly
2 baby potatoes
1/2 a tsp curry powder
1/2 tsp salt
1/2 tsp sweet paprika
water
Method:
Pre-heat oven to 200 C.
Brush pumpkin segments with oil and cover with salt. Roast for 35-45 minutes or until browned and caramelised.
Ad pumpkin with all other ingredients to a large pot and add enough water to cover well.
Bring to the boil then reduce to a simmer for 35-40 minutes, or until reduced.
Use a stick blender to puree the soup. If too thick- can be reheated and simmered for another 10-15 minutes, stirring often.
Enjoy!
There you have it, dear readers, a full post to keep you sated until I one day return. As always, thanks for reading!
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