Tuna & Veg Quiche (Clean Eating, Gluten Free, Lactose Free option)

Just a quick post…..My Kitchen Rules is about to start……..My dinner tonight was a chuck together meal and it ended up tasting awesome.  I made a smaller serving (for 2) but double or triple for a family serving.

 

Tuna & Vegetable Quiche

2 full eggs plus 2 egg whites beaten

1/4 cup grated zucchini (squeezed to get juice out)

1/4 cup grated carrots

1/4 cup baby spinach finely chopped

1 small tin of tuna in springwater, drained

2 Tbsp grated cheese, or lactose free cheese plus extra for topping

1 Tbsp fresh chives, chopped

pepper to taste

 

Mix together in a bowl and pour into a mini square  casserole dish greased with coconut oil or olive oil spray.  Sprinkle a little cheese ontop and  Bake for about 20 to 25 minutes on 180 degrees C.

Add other seasonings you like,  I love cumin powder so added that.  Dont worry about salt as there is enough sodium in the tuna.  Allow to cool slightly then carefuly cut in half and serve.

tunavegquiche

 

Homemade Toasted Museli

Here’s a simple toasted museli recipe thats really yummy for a summer’s day breakfast. Really quick and easy to prepare.

Toasted Museli

1 cup rolled oats
1/2 cup puffed brown rice (or amaranth or millet)
1/4 cup pumpkin seeds
1/4 cup finely chopped nuts of your choice
1/4 cup shredded coconut
1 tsp cinnamon
1/4 cup rice malt syrup or honey
1/2 tsp vanilla essence

Preheat oven to 180 degrees CMix together in a bowl, dont be scared get in and use your fingers to rub the rice malt into the museli.  Sprinkle in a baking tray lined with grease proof paper and bake for about 12 minutes so its lightly toasted.  Allow to cool.  One serve is 1/2 a cup of museli.  Mix 1 Tbsp of vanilla protein powder (or your fave flavour) with 1/3 cup  unsweetened almond milk (or milk of choice) and pour over museli top with fresh fruit.

toasted museli

Gluten Free Jam Donut Cookies (Dairy Free Option)

As you can see with 3 posts in the past hour or so I have been busy baking today.  The freenut butter cornflake slice is in preparation for the kids school lunch boxes that will be frozen,  I also made these as I had this idea to recreate the good ol’ jam cookie!  The girls really enjoyed helping me make these,  we have a new jam in a squeezy bottle that makes these easy for the kids to help make, without having jam all over the place.   I made this with only 1/2 a cup of sugar, usually cookies have 1 or so cups of sugar.  But next time will try this with honey or rice malt syrup.  But just wanted to see how I went with flavour to get the taste of a donut. This recipe is so basic and really tasty!!  The other recipe I made is soooo amazing and so rich.  Gluten Free too….triple layer peanut butter choc brownies!!

Gluten Free Jam Donut Cookies

2 cups gluten free SR flour
140 grams butter (or dairy free spread)
1/2 cup caster sugar
2 eggs
2 tsp cinnamon
1 tsp vanilla

Strawberry Jam

Preheat oven to 180 degrees C. Beat butter and sugar for a couple of minutes in a mixer, add eggs and vanilla and beat til combined. In a separate bowl sift Flour and cinnamon and add to mixing bowl and mix until just combined, making a dough. Roll into balls and place on a baking tray lined with grease proof paper and gently flatten dough a little. Using the back of a wooden spoon create a dent in the centre of each one and drop a little jam in the indent. Bake for about 15-18 minutes.

My younger girls helped make these cookies and they helped set up the photo too, hence the lalaloopsy!

jam donut cookies

Triple Layer Peanut Butter Chocolate Brownie Slice (Gluten Free)

I have seen a few peanut butter brownies floating around the world wide web and thought I’d try to make one thats a little more healthier, more so with little refined sugars. This is not 100% clean but I think, a small square, wont be such a bad treat. I had alittle taste test and wow its amazing….and very rich!!! You dont need much at all. This slice I made for my bestie and her family as we are visiting their new place and I wanted to take afternoon tea. A little treat but try to keep it more on the healthier side if thats at all possible lol. I think, considering they arent a clean eating family, I did pretty well to keep things healthier, less refined sugars and I decided to make this gluten free too!! But ofcourse you can use regular flour. Sadly I ran out of dark chocolate so I had to top mine with milk chocolate but ideally I would have gone for dark chocolate.

Note:  For a nut free option Replace peanut butter with freenut butter (sunflower seed butter) and use the gluten free flour option inplace of almond meal…brownie layer recipe

triple layer choc peanut butter brownie slice

Triple Layer Peanut Butter Chocolate Brownie Slice

Brownie Layer:
180 grams 70% dark Chocolate, melted
1/2 cup amaranth flour (or just use 3/4 cup plain flour and omit almond meal and amaranth flour)
1/4 cup almond meal
1/2 cup honey
1/4 cup peanut butter
1/2 cup organic butter (or dairy free spread)
2 eggs
1 egg yolk
1 tsp vanilla essence
2 Tbsp pure cocoa powder

Preheat oven to 180 degrees C, line an 8×8 inch oven proof dish of baking tray with grease proof paper. In the microwave melt chocolate and butter. Then Whisk in honey, salt, peanut butter, vanilla and quickly whisk in eggs and egg yolk as the choc mixture will be hot due to melting so you dont want the eggs to scramble. In another bowl sift almond meal, amaranth flour and cocoa. Mix into the wet ingredients until well combined. Pour into prepared dish and bake for 20 minutes. Let cool in dish for a little bit before attempting to lift it out. Then when you can lift, using baking paper, and place on wire rack to cool (I cheated and put mine in the fridge to cool quicker). When cool enough spread with peanut butter layer and top with melted chocolate.

Peanut Butter Layer:
1/4 cup organic unsalted butter, softened
1/2 honey
3/4 cup peanut butter
1/3 cup coconut flour
1/2 teaspoon salt
1 tsp vanilla essence

Mix all ingredients together and spread over cooled brownie layer.

Chocolate Topping:
1/2 cup 70% dark chocolate (or can use 85%, or milk chocolate) I didnt measure but its around 1/2 a cup of melted chocolate
2 Tbsp peanut butter

Melt chocolate in the microwave and stir in peanut butter, making sure peanut butter is melted into the chocolate. Pour over peanut butter layer of the brownie slice

Place in the fridge for a couple of hours before slicing.  Store in the fridge, these are so nice and moist!  Enjoy!

triple layer choc peanut butter brownie slice1

Freenut Butter Cornflake Slice (Lunchbox friendly, Egg Free, Gluten Free & Dairy Free Option, Peanut Butter Option)

Big baking day today, one reason was for school lunches and another was for a housewarming afternoon tea treat for my bestie and her family as the kids and I are visiting their new place tomorrow. I made 2 slices and came up with a yummy cookie recipe too, a bit of a twist on the classic jam cookie! I had Carlie (8) and Sabrinah (4) helping me in the kitchen today. Freenut butter is basically sunflower seeds ground to a paste and is readily available at many large supermakets like Coles or Woolworths.

nutbuttercornflakeslice1

Freenut Butter Cornflake Slice (or Peanut Butter)

1 1/4  cups crushed cornflakes (if unsure go to healthfood shop or buy cornflakes online that specifcally say gluten free)
1 cup gluten free SR flour
1 cup shredded coconut
1/4 cup freenut butter (sunflowerseed butter) or peanut butter can be used.
1 tsp vanilla essence
140 grams organic butter, melted (or dairy free spread)
1/2 cup honey or rice malt syrup

Topping is optional
1/2 cup melted chocolate (this can be of your choice, milk, 70% or 85% dark depending on your kids taste buds) I would have used dark but was running low and had milk chocolate to use up OR icing/water/cocoa mix option.

*Another option but wont be gluten free (unless you specifically buy them online) is swapping 1/4 crushed cornflakes for 1/4 cup rolled oats.

This is so easy, it really is. Preheat oven to 180 degrees C, line a half lamington size slice tray (approx 28cm by 18cm) with grease proof paper. Combine all your dry ingredients in a bowl and add your wet ingredients and mix thoroughly. Press into the tray and bake for 15 minutes until golden. Let cool. Top with melted chocolate or chocolate icing.

This is a favourite of my 12 year old daughters!

nutbuttercornflakeslice

Sunflower Butter Balls or Peanut Butter Balls (Clean Eating, Paleo, Vegan, Gluten Free, Nut and Dairy Free options, Protein Powder Option)

This treat my girls and I made thisarvo for their after school snack. One of many ideas I have floating around in my head.  We  did 2 options so I could trial a lunch box (nut free) option so the kids can take them to school. Both are super yummy. The nut free option uses sunflower seed butter (which has sort of peanuty flavour, my almost 12 year daughter has freenut butter (sunflower seed butter) on her sandwhich for school everday!! Also for those who want more of a protein packed ball I have added some options for protein powder too. This is a bit of a change too from all my chocolate based balls!! This is a smaller style recipe as this was my trial today but you can double it to make more. It makes approx 6 balls.  I was calling the nut free option Freenut butter balls as thats the name of the sunflower seed butter but the girls liked the sound of sunflower butter balls instead 🙂

I really hope you all enjoy these ones as much as we all did.

nutbutterballs1

Sunflower Butter Balls or Peanut Butter Balls

4 Tbsp rolled oats
2 Tbsp Freenut butter (Sunflower seed butter) OR Peanut Butter depending on if you want it nut free or not.
2 Tbsp Chobani Greek Yoghurt* see note
2 tsp shredded coconut plus extra for rolling
1/2 tsp organic vanilla essence
1/4 tsp cinnamon
1 tsp rice malt syrup or honey

Simply mash all together with a spoon until well combined and roll into balls and then roll into the coconut, put in freezer to get slightly hard, store in the fridge or freezer (they will last longer in the freezer)

Notes:
* can use a soy based yoghurt for a Dairy Free option Or add extra nut butter or 1 Tbsp coconut oil (not melted instead)
* Add 1 Tbspn of vanilla or cookies and cream protein powder, you may need an extra tsp of chobani or seed or nut butter.
* option is to add roughly chopped dark chocolate about 1 Tbsp to the mix.

nutbutterballs

Choc Mud Mug Cake with Rich Chocolate Yoghurt Frosting (Clean Eating, Gluten Free, Lactose Free)

Here’s another fun mug cake recipe for you all.  These, like protein pancakes and protein balls are so fun and easy to create.  This one is yummy and moist and even better with my yummy clean eating frosting!!  Give it a try, this was my afternoon tea that I took with me on the school pick up run and ate this in the car!  I called this a mud mug cake (bit of a mouthful hey?!)  as it has 3 forms of chocolate flavouring.

 

Choc Mud Mug Cake

1 egg, beaten

1/4 banana, mashed

1 Tbsp flaxmeal

1 Tbsp chocolate protein powder

1.5 tsp cocoa

1/4 tsp cinnamon

1/4 tsp vanilla essence

1 Tbsp plain chobani greek yoghurt

1 Tbsp melted 85% dark chocolate

 

Mix all ingredients together and transfer to a greased mug (grease with coconut oil).  Cook in microwave for about 1 minute 20 seconds (1000 watt microwave).   If you dont want protein powder I would just replace this with extra flaxmeal or almond meal.

 

Rich Chocolate Yoghurt Frosting

1 Tbspn plain chobani yoghurt

1 Tbsp almond butter

1 tsp cocoa

2 tsp chocolate protein powder (or use 1 tsp honey if you wanted to avoid protein powder)

 

Mix ingredients together and spread over the top of your cake (or eat from the bowl…..its so yummy!!)   This should be the consistency of a thick peanut butter.

choc mud mug cake

Choc Caramel Snow Balls (Clean Eating, Gluten Free, Lactose Free, Paleo/Vegan option)

Well you make one recipe and you discover a spin off recipe from it. And this one is goooooood! I had a thought, since the ‘caramel’ of the caramel tart was so amazing I thought mixed with cocoa or cacao this would be out of this world. So I whipped up another batch of the caramel (Date paste). added cocoa and rolled into the snowball shapes (flat on the bottom and rounded tops, you know the ones that are marshmallow covered in chocolate and coconut) then coated them in coconut. OMG!!!! I also tried this with protein powder and just as yummy!!

Choc Caramel Snow Balls

1/2 cup dried pitted dates
1 Tbsp coconut oil
2 Tbsp Almond butter
1/2 tsp cinnamon
1 tsp vanilla
1 Tbsp Cocoa

Optional 2 Tbsp chocolate protein powder.

Blend all ingredients, shape into balls (about a tablespoon of mixture)  or the snow ball shape (flat bottom and rounded tops). Then put in freezer to firm up. Store in airtight container in fridge or freezer (I prefer freezer so they last longer). If too sloppy add some shredded coconut to the mix or a little almond meal.

choc caramel snow balls

Mini Caramel Tart (Clean Eating, Vegan, Paleo, Gluten Free, Dairy Free)

One of my most favourite sweet treats is caramel slice/tarts, yummy biscuit base with sweet smooth caramel and a chocolate topping. After being inspired by a couple of images on Instagram lately I decided that I’d experiment myself and play around and see how I would go doing one the my clean plate way. I found that I had my biscuit base too thick so have adjusted the recipe now accordingly to omit a tiny bit of the coconut flour to help make it a little thinner! This is so sweet and its amazing how eating clean/vegan/paleo you can make your caramel flavour using dates and basically making a paste!!! I just made this for the kids and I for dessert and WOW!! So sweet, you only need a little piece but the kids were absolutely impressed. I didnt tell them it was one of my healthy recipes, I just said we have caramel slice for dessert. I cut this into 8 pieces as its quite sweet a little goes along way. And ofcourse I have to make it into a cute little tart!! But you can use this in a small square dish for a slice. I used a mini spring form pan.

You know the most amazing part…..IT’S GUILT FREE!!  Full of fibre,  protein, healthy fats….isnt that enough to put a smile on your face!!  Your taste buds will be thanking you too!!

So here is my version of a mini caramel tart. (I did use 2 Tbsp of coconut flour but have omitted one Tbsp to make the base thinner)

 carameltart1

Mini Caramel Tart

Serves 8

Base:
1 Tbsp coconut flour
1 T almond meal
1 tsp coconut oil, melted
1 tsp honey
1/2 tsp cinnamon

Mix together (add a tiny bit of water if needed to make a dough, can be a little crumbly but still quite wet to stick together) and press into mini spring form pan or small square oven proof dish thats lined with baking paper. Bake in a preheated oven for 10 minutes on 160 degrees C fan forced. Let cool slightly. Tip: wet fingers or back of a spoon to press into dish.

Caramel:
3/4 cup dried pitted dates
1 Tbsp coconut oil
2 Tbsp Almond butter
1/2 tsp cinnamon
1 tsp vanilla
optional 1 Tbsp honey or rice malt syrup

Put all caramel ingredients in a blender and blend until smooth, this should be a thick paste like you could spread it on toast. Dates are pretty sweet so you probably wont need the honey in this at all, have a taste test and see what you think but be careful as you might not want to stop at one little taste test!! If too runny add a little almond meal or if too thick add a little more coconut oil. Grease the edges of the pan with coconut oil so the caramel layer comes away nicely. Once you have the right consistancy and its nice and smooth press over tart coconut base. Wet the back of the spoon this will stop it from sticking and let you smooth the layer out perfectly.

Chocolate Layer:

Now you can either just use some dark chocolate over the top, which is quicker option or make your own chocolate topping, it will be Paleo then too.

1.5 Tbsp Almond butter
2 tsp coconut oil
1 tsp honey or rice malt syrup

Blend in a small bowl making sure your coconut oil isnt lumpy and all blended well. Pour and spread evenly over the top and place in the freezer for an hour or so. If you can wait that long!

carameltart

carameltart2

Cookies n Cream Mug Cake With Creamy Berry Frosting (Gluten Free, Lactose Free Option, clean eating, can be made any flavour)

Was up last night playing around with making mugcakes, I always make a chocolate one but this time was wanting something a little different. I have cookies and cream whey protein powder here so thought that would make a nice flavour topped with some sort of creamy topping. This mugcake can be ofcourse made in any flavour, what ever flavour protein powder you have. If you dont want to use protein powder then just replace it with almond meal or another option is omit the protein powder and half the almond milk might work too but I would justdouble the vanilla and cinnamon for flavour and definately add the sweetener. The topping is simple, no fat Chobani plain greek yoghurt, berry flavour protein powder and frozen berries. It really helped moisten the cake too. For those lactose intolerant use a lactose free yoghurt or soy based yoghurt if you not allergic to soy.

Cookies & Cream Mug Cake

1 egg, beaten
1 Tbsp almond meal
1 Tbsp cookies and cream whey protein powder (could use any flavour really)
1 tsp coconut flour
1/4 tsp cinnamon (I dont measure but just shake it in so its about 1/4 to 1/2)
1/2 tsp vanilla
1 Tbsp unsweetened almond milk
option 1 tsp honey or rice malt syrup (definately use if not using protein powder)

Mix all ingredients and pour into a greased (using coconut oil) mug and microwave for about 1 minute (I have an 1000 w microwave). Push on the top of the cake and if it springs back its done!

Creamy Berry Frosting:
1/4 cup plain no fat Chobani yoghurt
approx 3-4 Tbsp frozen mixed berries
1 Tbsp berry whey protein powder (optional) but I had a sample pack so used it

Using a stick blender process til blended and pour some over the top of your mug cake, you might not want to add all of it its up to you. I made extra so I have some as a snack later in the day.

cookies n cream mug cake