The weather is beautiful in SA again. It is time to spend time in the sun at the beach with this SUPER easy salad. Oh and perhaps some loved ones too, but that’s optional.
I love Yiros and deconstructing it just makes me feel like I’m fancy and shit on Masterchef. What could be fancier than taking a good thing and turning into a salad? Well lots of things, but hey, the family love this one (obviously apart from the god-forsaken tomatoes that are apparently the devil).
We cook this salad at home, put in containers and take it down to the beach to eat. It’s so fresh, it just needs that crashing ocean soundtrack while you enjoy it. Surprisingly, it still works without the soundtrack at home, who would have thought??
Well I’m back in the land of the living (i.e. have gone back to work so therefore am getting shit done) and rearing to go for 2018. I asked for your feedback and love that it has been along the lines of what I have been thinking and what I love to cook. I have done some planning and testing and am looking forward to sharing some new recipes and old faves with you!
Judging by your comments, we are a bunch of “quick and easy” cooks but also want it to be healthy and not so fancy that the kids won’t eat it. Amm-I right? I will throw in some options along the way for mums with allergy kids too so look out for the tags on my pics and recipes.
We seem to have working mummas out there too because you are looking for easy, healthy lunches that you can whip up ahead of time. I am loving the meal prep Sunday trends I see on Instagram but I don’t know about you but with kids, I don’t have a whole Sunday to prep my lunches. I get about 30 seconds! I’m going to translate some meal prep ideas into easy lunches for us who are time poor and don’t have hours on a Sunday.
I will also be featuring some seasonal recipes as we go along, think Summer salads, Winter soups and whatever the hell I eat in between. There may also be some personal posts in there too, because I love to ramble.
I can tell you what you WON’T see on here in 2018:
Food shaming – all foods are welcome.
Posh language and meticulous directions – sorry guys but it’s pretty slap dash around here so if I say chuck something in a bowl, I mean chuck it in a bowl. If I say get your hands in there, then don’t be fancy about it, get those hands dirty!
Too-hard recipes with too many ingredients. Let’s keep it simple hey?
Imbalance – I’m not guaranteeing every recipe is going to be healthy because who wants to only eat healthy foods all the time? And what is healthy anyway?? I will be presenting balance, food from all the groups, foods that some people would call “junk” and foods that would keep the most particular of calorie counters happy. Because it is all good in my books. Say it with me…..balance.
Looking forward to the year ahead guys, I hope you will follow along for the ride!
Who loves something you can bang up at the start of the week and have awesome lunches for the rest of the week? Well me. Sometimes. Other times I make big batches up and eat 5 serves for dinner. But hey, for those of you out there with control, this is a great meal prep recipe.
If you are into coriander in a big way, these are for you. If you don’t like coriander, you are dead to me. Jokes, it works without the coriander but you are MISSING OUT. The lime in this recipe gives you a sassy tang that would give Miss G a run for her money.
You can freeze the cooked chicken mix, and make up the guacamole and salsa. As long as your sour cream is in date, the guacamole is good for a while. I use 40 second brown rice tubs and just layer the bowls up. It seriously takes about 2 minutes and it is next level delicious!
So have a little non-authentic trip to Mexico with these bowls of taste explosions. Here is the recipe. Enjoy, cook, comment, tag.
I really don’t know if there is much I need to say about dumplings. Everyone loves them, right?? They are SUCH a good recipe to have in your “bank” because you can make a big batch and freeze them in bags. Then at any time the craving hits, they are ready to go in less than 15 mins. Now that’s the sort of food that makes me happy!!
The recipe is below, click the pic or the pdf link and enjoy my friends….
Well you asked for it, and you got it. It may be approximately 2 years since I said I would do this but hey, it’s here. Some recipes!
Given that salad season is here, and y’all are going to be seeing a heck-load of salad pics in my feed, I thought we would start the ball rolling with my chicken salad 101. It is set out to show you how with a base recipe, you can have at least 3 variations on a good ol’ chicken salad classic. Hopefully, it will also give you the basis to make multiple variations of this delicious summer staple.
If your kids are like mine (and by that I mean, apparently “don’t like salad” – but will eat it if it isn’t in “salad form”) set aside their salad elements and plate them separately rather than on top of each other. Because god-forbid it looks like a salad – how dare you!
I’m not going to bang on about it, but just get on with it. Here it is, click on the pdf link or the pic.
There’s certain recipes that just get repeated in our house, and banana bread is one of them. It’s super simple to make and is perfect with a cup of tea in the afternoon. The hot tip is to toast it in a sandwich press and then slather with butter. It’s amazement in a loaf. So let’s get straight into it.
1 cup brown sugar
1/2 cup of buttermilk
50g melted butter
About 2-3 bananas – about 1 cup mashed
1/4 cup honey
1 1/2 cups plain flour
1 cup self raising flour
1 teaspoon baking powder
2 teaspoons mixed spice
About 1-2 tablespoons oats for sprinkling
Preheat your oven to 180 degrees – moderate oven.
Mix all the wet ingredients together with the sugar.
Sift the dry ingredients on top and mix gently until combined.
Pour into a tin lined with baking paper and sprayed with oil, sprinkle the oats over the top.
Bake until a skewer comes out clean, which will take about 45 mins to an hour.
Seriously, that’s it. Saaahhhhh simple! Do it now.
This shit is addictive. I’m warning you, it is. Anyone within a 5km radius can’t resist this granola. Mother-in-law was babysitting one night and had to cover it in tea towels so she couldn’t see it anymore. My mum seems to magically appear at our door step everytime I’m pulling it out of the oven. And husband, literally takes it to work on the daily. So you have been warned.
But guess what? It’s also great for you! Loads of nutrients, good fats and some sneaky slower-released sugars, make it a much better snack to reach for than say, chips, or biscuits, or muesli bars. It’s got heaps of fibre in it, which keeps those bowels nice and regular (yes I’m 87 years old and care about bowels). And kids love it.
So here it is:
In one bowl:
1.5 cups rolled oats
1 cup dessicated (not dessicrated) coconut
About 5 big handfuls of nuts, use whichever take your fancy
A handful or two of seeds, I usually use pepitas and sunflower seeds.
1 teaspoon cinnamon
In another bowl:
Approximately 2.5 cups of dried fruit, chopped. I used dates, cranberries and sultanas this time, but apricots are also awesome in this.
Random other ingredients:
Maple syrup, golden syrup or honey in a squeezy bottle or all three
Oil – preferably olive oil, sunflower or canola
Preheat your oven to 180 degrees Celsius
Line two baking trays with baking paper
Spread the dry mixture across the two trays.
Drizzle with oil over the lot. Then microwave your maple syrup/honey/golden syrup for about 20 seconds so it is runny. Be super careful because it can get extremely hot. Then squirt these across the trays too. Mix it around with a spoon. You want it to be just wet, not dripping.
Put into the oven and keep checking even 10 minutes or so, stirring it around every now and then to mix the browned bits through and bring the uncooked bits to the top. When it starts getting golden, check it sooner. When it is almost done (flat white brown) sprinkle the dried fruit across the trays and put it in for the last bit until your granola is perfectly brown. It wont be crunchy at this point so don’t be disappointed.
Let the trays cool and once they are crunch up the granola to your liking. I like to leave some clusters there, but if you want it more separated, be my guest.
Serve your crack-nola on yoghurt, for breakfast with milk, as a snack in a bowl, over fruit salad or any other bloody way you like!