I have to admit that I’m pretty terrible at eating breakfast, I just don’t feel like eating early in the morn! With a new wee one on the way, I have to find something I can enjoy in the morning.
Enter my Mixed Berry Slushy!
Quick and easy just throw it in the blender and you’re done! It transforms into a thick, frozen slushy – perfect for the early morn or a refreshing drink on a hot day. This tasty slushy is also a great way to get fruit into your little ones or as a healthy alternative to slushy drinks in summer – Mr 2 Loves them!
Dairy/Gluten/Refined Sugar Free too X
For 1 Cup you will need:
1/2 C of Water or Apple Juice – I add a dash of Refined Sugar Free Syrup when I use water too
1 small handful of Frozen Berries – I use a mix of frozen organic Strawberries, Blueberries & Raspberries
3 Ice Cubes
Optional – Chia or Flax Seeds
Simply Pour into your Blender and whizz together! If you have an ‘Ice Crushing’ Mode use that. If you need to make a few Cups simply double or triple the recipe!
I’d you’d prefer yours less Slushy/Sorbet in texture and more Liquidy omit the Ice Cubes but still use frozen berries X
Its been a while since my last post, blame the change in seasons and all that! Its gotten so lovely and warm since my last post that tonight we are having our first BBQ of the season, hurrah! We love BBQs!
Yesterday I whipped up a jar of Aioli in my trusty food processor, it is just delicious! Made with Extra Light Olive Oil you can be sure its good for you but without the strong Olive Oil taste. I will be using it tonight in my Egg Salad & for the first time in my Potato Salad (I usually use a mix of Mayo & Sour Cream but Aioli is so yummy so why not!?)
You will need:
2 Free Range Eggs
1 Tbsp White Vinegar
1/2 tsp Mustard Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Cup Extra Mild/Extra Light Olive Oil (I used Lupi Brand)
1 Tbsp Yellow Mustard Seeds
Pop your Eggs, Vinegar, Mustard Powder, Garlic Powder and Salt in your Food Processor and Blitz until combined. With the motor running on a low speed you want to add the first half of your Oil in drips. This part is very important so the Oil and Egg can Emulsify (I poured mine from my measuring cup so that it dripped off the underside) Once the first half is in you can pour the 2nd half in a little quicker in a steady stream. Keep Blitzing until all the Oil has emulsified and the Aoili is thick. Finally stir through the Mustard Seeds and into a Sterilized Jar it goes. Store in the fridge and consume within 2 weeks.
Oh how there is something so good and comforting about Pasta!
Here’s a quick and easy Pasta Bake that is Gluten Free, filled with Chicken, Bacon and a Rich Creamy Sauce (plus a few Green Veges to balance it all out)
It’s a complete meal and great to make earlier in the day then bake later when you’re ready. Enjoy X
You will need:
250gm Gluten Free Pasta – Spirals or Penne
2 Tbsp Butter or Ghee
1 Small Onion – Diced
2 Garlic Cloves – Crushed, Peeled Diced
1 Free Range Chicken Breast – Cubed
3 Rashers Free Farmed Bacon
1 Cup Milk (I use Raw Cows Milk)
1 Cup Grated Cheese
2 Free Range Eggs – Whisked
2 Tbsp Cream Cheese/Cottage Cheese/Sour Cream – Optional
2 Cubes Frozen Spinach (thawed) or a small bunch Baby Spinach
1/2 Cup Baby Peas
Rock Salt, Pepper, Parsley & Thyme
1/3 Cup of my Gluten Free ‘Breadcrumbs’ – Optional
First up just cook the pasta as per the instructions on the packet, drain and then into an oven dish it goes. In the Butter, Saute Onion, Garlic, Chicken, Bacon and any Herbs you’re using and cook until Chicken is no longer Pink and add it in with the Pasta – don’t turn off the frying pan yet though. In a jug mix together Milk, Cheese, Eggs, Salt & Pepper, and pour that into the hot pan and stir constantly, it’ll thicken in around 30 seconds. Pour the Sauce over your Pasta and mix in your Spinach and Peas, Top with extra Cheese and ‘Breadcrumbs’ if you wish. Bake at 180°c until Cheese has melted on top and Breadcrumbs are Golden.
Yum Yum Yum