Having only arrived home last night after a mini holiday, I didn’t feel like doing too much today. So, I spent the day relaxing. I read a book, watched a movie, drank tea, hung at the park with the dog and did some uni work. It was suddenly getting dark and I had no idea what I felt like eating, so I thought I’d see what was around on Foodgawker. After a couple of unsuccessful search attempts, I accidentally stumbled upon this incredible post by Minimalist Bakery. Admittedly, I was a little sceptical about it all (the post is entitled ‘Better Than Restaurant Falafel’). Nevertheless, with the energy of a 12 week old pup after breakfast, I raced up to the local store to get myself some falafel supplies.

I got home, put on some cooking tunes and away I went. I had a lot of fun making these (my enthusiasm might have something to do with having no proper kitchen for the last 4 days) and it wasn’t too messy. I whipped up a salad and a side of hummus, and sat down to eat my fill over the latest episode of Game of Thrones (which was brilliant, as usual). Turns out this recipe was true to its title (I only altered it slightly).

Hands down the best falafel I have ever eaten.

Try it as soon as possible. I think little people would like this too because the flavours are not overbearing. Did I mention they are also vegan and gluten free? Falafel for all!

Makes approximately 16.

INGREDIENTS

• 4 cups torn kale (or chard/silverbeet)
• 1 400g can chickpeas, rinsed and drained
• 1 tbs crushed garlic
• 2 Tbsp tahini
• 2 Tbsp fresh lemon juice
• 1/2 tsp cumin
• black pepper
• 4 tbs buckwheat flour (or that of your choice)
• olive oil, for cooking
• hummus and paprika (to serve)
• salad (to serve)

METHOD

In a food processor, pulse all ingredients except for the flour and olive oil. Once it looks like a nice paste, transfer to a bowl and stir through the flour until it is thick enough to roll with your hands.

Shape into balls.

Pop some olive oil in a frying pan and once heated, give it a swirl. Cook 4 or so balls at a time, flipping after a few minutes or until lightly browned. When you’ve cooked the other side, set aside and cook the rest.

Serve with hummus and salad, and enjoy!

HOBZ BIZ-ZEJT

You’ll need:

bread of your choice (i used toasted spelt but traditionally, you would use white crusty bread)

tomato paste

capers

tuna or anchovies

some sliced olive

parsley

olive oil

salt and pepper

Basically, layer your sandwich like in this order: tomato paste, capers, tuna, parsley, olive. Give it a nice glug of olive oil, and season with salt and pepper. Done! You can have it as an open sandwich (my preference) or use it as a filling. It also tastes great on pizza.

A COUPLE OF SMOOTHIE COMBOS

FIG & KIWI (Left): Blend 1 small kiwi, 3 figs, 1/2 frozen banana, 1/4 tsp nutmeg, 1/2 tsp cinnamon, 1 cup water, 1/2 cup almond milk and some chia seeds

FIG & GRAPE: (top right of main picture): Blend 1/2 cup almond milk, 1 cup grapes, 1/2 cup fig, 1 tbs chia and a cup of ice cubes

ORANGE & SPINACH: (bottom right of main picture): Blend 1 orange, 2 cups spinach, 1 frozen banana, 1 tsp psyllium, 1 tsp chia and 1/2 cup water

LIME PIE with berry topping: Blend 1 cup coconut milk, a handful of cashews,  1 small frozen banana, a large handful of greens, the juice of 1/2 lime, 1/4 avocado and 1 tsp coconut oil. Pour into cup then blend a bit of ice with some berries to layer the top with

It has been a great month of cooking for me. I’ve been experimenting with smoothies (stayed tuned for recipes) and created my best recipe yet – a sugar free, raw pear and chocolate pudding. It was a bit of an accident but a very successful one. Other than that, I have been eating very well and have been forced to walk a lot since selling my car. My body is feeling great!

Although I love to ramble, I best be off for now. I hope everyone out there is having a happy and productive year, so far. Happy cooking!

STUFFED MINI PUMPKINS

Serves 1

INGREDIENTS

1 mini pumpkin/squash, top sliced and reserved, insides scooped out and discarded.

salad of your choice (I mixed the following: 1/2 cup cooked quinoa, grated carrot, parsley, celery, seeds, parsley, spinach and avocado)

sauerkraut and almonds to serve (or whatever side dish you have on hand)

METHOD

Preheat oven to 180C. Brush pumpkin with olive oil, put the ‘lid’ on and bake for approximately 25 minutes.

When ready, stuff with the salad and serve with a side of your choice. EASY PEASY!

SCRAMBLED MEGS’ RAW CHOCOLATE & PEAR PUDDING

Serves 1

INGREDIENTS

1 small pear, chopped into large chunks

a large handful of raw cashews

1 tbs raw cacao powder

1/2 an avocado

1/4 tsp vanilla

2 dates

2 large figs, sliced (to serve – or whatever you have on hand)

berries (to serve)

METHOD

Place all of your ingredients in a food processor. Pulse until smooth, ensuring you scrape the sides if necessary.

Line a dessert glass with fig, as pictured.

Spoon the pudding into the glass.

Serve with extra fig and berries.

Hope you’re all going well. I am only popping in for a quick visit because things are a bit busy, to say the least. University starts up again in just over two weeks, so I’ve been trying to make sure everything is organised well before then. Still a lot to do in a short amount of time but that always seems to be the case! I’ve still been making time for fun. Recently, I took a road trip to Melbourne, tried a sheep herding class with my foster dog and went on a tour to the Sydney Observatory last night. The weather was great and the clouds were well behaved, so all worked out nicely. I’m excited about the idea of taking a few short courses there but we’ll have to see how I go with my uni workload! There’s just so much I want to do and never enough time.

I was craving tomato this evening, so I made this dish. So simple and quick. I’ve been trying to steer clear of pasta lately and use quinoa or rice in its place. I’m yet to try making noodles out of zucchini but that definitely looks like a good way to sneak some more vegetables in.

This serves 2.

INGREDIENTS

1 bunch asparagus, sliced

1/2 bunch basil, chopped

1 red capsicum, chopped

1 tbs cinnamon

large handful of pitted olives, halved

2 tbs capers

1 small chilli, chopped very finely

1 x 400g can diced tomatoes

cooked pasta, brown rice or quinoa to serve

METHOD

Put your tomatoes and cinnamon in a pan and bring to a boil. Reduce to a simmer, throwing in all of the ingredients but the basil. Cook for around 5 minutes, then remove from heat and stir basil in. Serve on top of hot rice or pasta!

What have I been up to lately? Lots of cooking, beach trips and catching up with loved ones. I recently took in a foster dog and it has been an amazing experience, so far. It is all too obvious that he came from an abusive home and he was terrified of everything initially. In just a month, Otis has come far. When I first brought him home, he would tremble and throw himself on the ground when you greeted him. He is now running to me for a cuddle, ears up and tail wagging. I try to expose him to as many fun and happy situations as possible, and I can tell he is starting to feel safe. It is interesting watching Otis react to stimuli as well as witnessing the changes that are apparent as he becomes more confident in himself. He still freaks out occasionally and I have some work to do before he is ready to go to his forever home but we are getting there!

Otis (name inspired by my choice of music on the way to collecting him)

Apart from that, I am just looking for a job and getting organised before another year of university starts. After a few weeks of pigging out and relaxing, I am definitely looking forward to getting back into the swing of things. I applied to transfer to a social work degree and soon find out whether I got an offer. Fingers crossed. I think it is going to be a great year and I have set some exciting goals for myself. A lot to look forward to!

QUINOA BREAKFAST BOWL

Serves 1

Ingredients

1/3 cup quinoa

large handful of raisins

1 tbs chia seeds

1 tsp ground flaxseed

6 nuts (i used almonds & cashews)

fruit of your choice, cut into large chunks (berry & mango is my choice)

maple syrup, to serve

METHOD

Cook quinoa according to packet directions, throwing raisins into the mix in the last few minutes. Fluff with a fork.

Add chia, flax, nuts and fruit, then toss gently.

Serve topped with maple syrup and enjoy!

Hello, lovely people! I hope you’ve all had a great weekend. This last week has been a crazy one for me – some very sad moments with the deaths of some foster puppies but also some great moments, spent with family and friends. There is always a balance of the ‘good’ and ‘bad’ in life and I have to admit that I kind of enjoy the roller-coaster. Bill Hicks once said something about life that I can relate to: “It’s just a ride. And we can change it any time we want. It’s only a choice. No effort, no work, no job, no savings of money. Just a simple choice, right now, between fear and love.” It is simple but it stuck with me. The tough moments make the good ones even better. The way I see it, we can either let the ups and downs of life smash us down or cruise on knowing there are always good things around the bend. That is a very powerful thing to carry with you.

As usual, I’ve been doing a lot of cooking. I had a bit of a sweet tooth the other day (shock horror), so I baked a healthier slice and enjoyed it with some bircher for breakfast. I’ll post a few recipes below.

ROAST SWEET POTATO, SOBA & CUCUMBER SALAD 

Serves 1

Ingredients

1 small sweet potato, peeled and sliced into large strips

sprig of rosemary, chopped

1 tbs olive oil

50g 100% buckwheat soba noodles

large handful baby spinach

1 cucumber, chopped into large chunks

1 tbs sesame seeds

1 tbs tamari

2 tbs brown rice vinegar

Method

Roll sweet potato in some olive oil and chopped rosemary. Bake at 200C for approximately 25 minutes.

Meanwhile, cook 50g soba noodles. Rinse, drain and set aside.

Mix up a dressing with the sesame seeds, tamari and vinegar.

In a large bowl, mix all of the ingredients well. Serve!

BLUEBERRY & CHIA BIRCHER

Serves 1

Ingredients

2/3 rolled oats

1 cup milk (i used rice milk)

2 tbs chia seeds

1 tsp ground linseed

1/3 cup natural unsweetened yoghurt (to serve)

1 /2 cup blueberries (to serve)

extra fruit, if you like (to serve)

Method

Place the oats, milk, chia and linseed in a bowl. Soak overnight.

Remove muesli and layer in a glass with the yoghurt, blueberries and any other chopped fruit you’d like (I used nectarine and it was amazing).

Enjoy.

ALMOND, MACADAMIA & CACAO SLICE

Makes 10 slices

Ingredients

1/3 buckwheat flour

1/2 cup oat flour (you can grind rolled oats down in a blender for this)

1/2 cup almond meal

2 free range eggs

2 tbs almond butter

2 tbs chia seeds

1/2 tsp baking powder

1/3 cup oat milk (perfect milk substitute for baking)

2 tsp cinnamon

1 tsp mixed spice

1/2 cup chopped macadamias

1/4 sunflower seeds

1/4 raw cacao nibs

1 tbs manuka honey

Method

Grease a square tin and line with baking paper.

Beat eggs with almond butter, milk and honey. Combine flours, almond meal, spices, baking powder, nuts (reserving some for the top), sunflower seeds and the nibs in a separate bowl.

Mix the wet and dry ingredients, making sure it is well combined.

Spread mixture evenly into the baking tin. Press reserved nuts over the top.

Bake at 180C for approximately 20 minutes.

Cool on a wire rack, then cut into slices and serve. Best kept in the fridge for a few days.

(The brains behind the slice)

INGREDIENTS

Cake

2 1/2 cups almond meal

1 1/2 cups buckwheat flour

3 tbs poppy seeds

1 tsp baking powder (gluten free)

1 tsp baking soda

1/2 cup coconut oil

2 small lemons –  grate the zest and halve them, reserving 3 for the cake and 1 for the glaze

3 large organic eggs

1/2 cup good quality maple syrup

1 cup of blueberries (thawed, if using frozen)

Glaze

Around 1/2 heaped cup of natural yoghurt (unhomogenised, thick yoghurt is best)

juice of half a lemon (use one of the halves)

1 generous cup of mixed berries (i used blueberry & raspberry)

1 tsp organic vanilla extract

METHOD

Preheat oven to 180C and grease a 20cm springform pan. Combine the flours, poppy seeds, baking powder and baking soda in a large bowl. Stir through and set aside.

Heat the maple syrup and coconut oil until the oil is melted and everything is combined. Chuck in the lemon zest from the 2 lemons and then squeeze the juice from 3 halves of the lemons into the mix. Remember to save one for the glaze.

Add the mix to the dry ingredients. Beat the eggs and fold them into the batter with 1 cup of blueberries. Stir until combined and then pour batter into the prepared baking tin.

Bake for approximately 40 minutes (or until cooked through), watching that it doesn’t burn. If it looks like it is going to burn, cover it with foil for the last 10 minutes of baking time. Remove from oven and cool on a wire rack for 30 minutes.

While you’re waiting for the cake to cool, prepare the glazing – mix the yoghurt with the juice of the last quarter of lemon and vanilla extract. Pour and spread over the cake, then top with the berries.

Serve and enjoy!

My mother has been in Sydney over the last few weeks, packing up my grandparents’ house. It’s been just over 2 years since my Nana passed away, after a long battle with dementia. While it was sad watching her fall apart over the years, I was always so blown away by the energy my mother put into making sure the last few years of her life were as comfortable and positive as possible. No doubt this time has been hard for my mother, having to pack pieces of her parents’ lives into boxes.

My grandparents, sister and I on my first birthday

Growing up, we spent a lot of time at my grandparents’ house. I am pretty sure my love affair with food started in their dining room. Although my grandparents adapted to life in Australia well, they kept their Maltese traditions well and truly alive. Nanu had a beautiful garden and a whole lot of rabbits and chickens, which he would use for meals. Nana would make her own jams and preserves from the stuff grown in their garden and I can still remember how amazing their house always smelled. Going there as a child was like entering some kind of wonderland – there were birds, turtles, dogs, rabbits, plants of all kinds and plenty to do, including little chores Nanu would set for us, like sweeping all the leaves up from his persimmon tree for 50 cents (I would feel like a millionaire when he passed me my coin after a hard afternoon’s work). I had the special task of keeping Nanu informed about his birds. He had a few books that I’d read to him, letting him know about breeding times, how many eggs a bird would lay and any special needs they might have. My sister and I would write Nana and Nanu letters, which we’d slip into their letterbox. They kept every one of them in a big porcelain vase above their television. Some of my other favourite things to do there was sing songs with my Nanu, walk his dog along the pipelines, while we’d chat and pick cicada shells off the big tree outside the front of their house.

Nana and Nanu’s house, with Nanu’s bird shed, the persimmon tree and the letterbox that I used to slip notes into.

Their home is filled with some of my most special memories and it always feels great going back there, even though they aren’t around. I’ll be 27 next week. I realised that although I have eaten with my family on multiple occasions, I hadn’t ever sat down to have a proper meal and a chat with my mother. I also thought to myself that I haven’t spent nearly enough time exploring my heritage. I did go to Malta in 2010, where I got to meet family and see the house Nana grew up in but I forgot to take it further when I got back. Lately I’ve received photos of my grandparents and great grandparents and it is just about the most exciting thing ever.

Nana, my mother and I, 2006

My beautiful Ma

In light of all of this, I thought having mum in Sydney at their house for the last time would provide a good opportunity to explore some of that history, spend quality time with mum and learn how to cook some of Nana’s dishes in the very place she used to make them for us.

Mum luckily has a bunch of the recipes under her belt and agreed to show me my favourite dish – Nana’s spaghetti. We arranged a little lunch date and the night before, I prepared some of my Nana’s Maltese almond biscuits as a surprise for mum. I also made some stuffed Maltese olives, which were a hit! We spent time chopping and preparing and then got to work. Mum took me step by step through the recipe and then we sat down and enjoyed a beautiful lunch together, chatting and laughing away like old friends. It was a pretty special day for me and I’m excited to be able to share some of these recipes on here. I’m not much of a meat eater these days but I was happy to make an exception for this occasion. This pasta is rich in flavour and tastes even better the next day. The cookies tasted just as I remembered them and Mum loved them, which made me feel pretty happy. You can use corned beef for the spaghetti, as mum often does, but I personally think rump steak tastes a tonne better! I’ll post all 3 recipes below.

NANA FRANCES’ SPAGHETTI

Serves 6

INGREDIENTS

2 x rump steaks, cut into thin pieces

4 potatoes, quartered and par boiled

3 cloves garlic, finely chopped

1 onion, chopped

1 1/2 cups peas

4 bay leaves

700ml bottle of passata

1 tbs mixed spices

2 tbs curry powder

salt and pepper, to taste

cooked spaghetti, to serve (i used gluten free pasta)

salad, to serve (we used rocket, peppered goat’s cheese and olive oil)

bacon bones (optional)

METHOD

Heat oil in a large pot. Cook rump steak until browned. Set aside.

Add onion and bay leaves, cooking until onion is transparent. Remove the bay leaves after 5 minutes and return meat to the pan.

Add everything into the pot and let it simmer until the meat is tender. Mum says at this point, check and adjust the flavours and remove bacon bones, if you’ve added them. Apparently they are ‘good for chewing’, so if that appeals to you, go for it! Serve with fresh spaghetti and a side salad.

BISKUTTINI TAL-LEWZ MORR (Almond biscuits) 

Makes 18

INGREDIENTS

200g almond meal

200g caster sugar (i used raw)

2 egg whites, beaten

12.5ml almond essence (vanilla is perfect as well)

whole almonds, cut in half for garnish

rice paper (i didn’t use it this time around)

METHOD

Stir everything together until it gets sticky and the sugar has dissolved. Roll into small balls, lay onto edible rice paper (i used baking paper) and press down to flatten it. Press the almond halves into the top and bake at 180C for approximately 15 minutes. You want them to be somewhat crisp on the outside but soft and pillowy on the inside.

ZEBBUG MIMLI (Stuffed olives)

Makes a jar full.

INGREDIENTS

jar of green sicilian olives, pitted

soft bread, cut into small pieces

handful of anchovies

handful of capers

handful of parsley, finely chopped

salt and pepper, to taste

olive oil

METHOD

Mash ingredients together, so it looks like a paste. Add olive oil to make it softer. Stuff into the olives and serve!

So there concludes our little meal experience. It was an amazing day and I am looking forward to seeing mum again, so we can try some other recipes!

Today I logged into Twitter to find out that the beautiful Clare at Life of Clare had nominated me for the Liebster Award. I’m excited for two reasons: the first, because I love sharing with others and the second being that I’m happy to know people out there appreciate my posts!

What exactly is the Liebster Award, I hear you ask? Well, Liebster is a German word, meaning dearest. This award is given to up-and-coming bloggers with less than 200 followers. If you’re tagged, it means someone has been following your blog and thinks you deserve a little recognition for what you’re doing. I personally think it is a great concept, not to mention a good way to learn about new blogs, while sharing yours.

Like everything, it comes with rules. They are:

1. Write 11 random facts about yourself.

2. Answer the 11 interview questions you’ve been given by the person who nominated you.

3. Fabricate 11 new questions.

4. Nominate 11 bloggers and mention them in your post.

5. Go and tell the person who nominated you, along with the people you’ve nominated about your post.

11 Facts about Me

1. I am a volunteer for an animal rescue agency. I foster dogs in my home and conduct house checks for people wanting to adopt a new dog. I have been doing it since 2010 and it brings a lot of joy to my life. I have been signed up to Australian Working Dog Rescue since the start of 2012.
2. My favourite fruit is fig. I’m also a real sucker for prunes and dates. Figs remind me of my Nana, who inspired my love of cooking. She used to make her own fig jam and was an incredible woman.
3. I have a 7 year old Burmese cat named Rupert. He’s a little dude and I couldn’t imagine life without him. He loves lentils and tofu and he can be incredibly frustrating sometimes by taking up the whole bed, pacing all night and ‘talking’ a lot. I wouldn’t have it any other way though. 
4. I’ve always wanted to learn to play the harmonica. I bought a brand new blues harmonica and books and I still haven’t touched it.
5. I have dreams of opening my own small catering company and fine foods label or store. I’d like to make preserves, baked goods, muesli and pancakes and sell them in a little shop, with a selection of teas to serve.
6. I love riding motorbikes. I sold mine a few years back but to me, there is not much that beats the feeling of being on a motorcycle. Everything is so vivid and I especially love riding at night in Summer.
7. My all time favourite book is The Velveteen Rabbit. It was important to me as a child and I still find myself picking it up when I need a little reminder that I am loved. It has a beautiful message and I especially love the illustrations.
8. I love to hula hoop. I don’t do it as often as I used to but find it so relaxing to put some loud music on and just roll around for an hour.
9. I started university this year as a mature age student. It’s been a steep learning curve and sometimes I find it pretty tough but I like that I’m learning again and I hated my office management career.
10. I am music obsessed. Bob Dylan is probably my all time favourite artist (though it’s hard to choose) and I love jazz, funk, folk, hip hop, country, soul, slow jam, blues, reggae and R & B (not so much contemporary R & B). I often sit in my room for hours on end discovering new music.
11. I can’t stand when people chew with their mouth open. It is one of the only things in the world that can frustrate me immediately. The worst experience I ever had was being stuck on a train in Spain with a lady that chewed gum with her mouth open, blew a bubble, then popped it with her lips. She did this for over 3 hours. It was too much.

My interview

What is your favourite thing for breakfast?

I love making myself what I call a ‘ridiculous sandwich’. Basically two pieces of spelt toast, with home made chia jam on one side and a heap of almond butter on the other. Then load it up with banana and close it up. It’s amazing, especially when you’re using jam and butter you’ve made yourself.

What is your greatest fear?

Death by spiders. I’ve been terrified of spiders my whole life and it hasn’t gotten better as I’ve aged. I have some terribly embarrassing stories about spider experiences, that I won’t get into here. I act very silly around them, that’s all I’ll say.

Which 3 people, dead or live, would you invite to a dinner party?

Michael Caine, Martin Luther King Jnr. and Joan Baez. The answer changes occasionally.

Favourite cold drink?

Pineapple juice, blended with chia seeds, coconut flakes, blueberries and ice cubes.

What are your favourite cut flowers to have in your house?

Tulips, hands down.

What is one skill you always wished you could learn?

I mentioned it a little before – I wish I could play the harmonica.

If money was no object, where would be your dream vacation?

Either New York, Malta or Spain. I have been to all of those places and find myself thinking about them often.

How do you like to spend your down time?

Looking at food blogs, cooking, baking, discovering new music and just slothing about in general.

What’s one thing you always have in your fridge?

Blueberries! I can’t get enough of them and try to eat them every day, even if it’s just a small handful.

Your favourite post you have ever written?

Sounds corny but this one. I love this idea and it reminds me of being young and having penpals.

You’re on death row and you’re allowed a 3 course meal. What do you order? 

Entree: HOBZ BIZ-ZEJT! It has been my favourite sandwich since I was a kid. Maltese, of course! You basically get two pieces of crusty white bread, spread tomato paste (known as kunserva in Maltese) over them, then top it with tuna, parsley, salt and pepper and a big slurp of olive oil. There are many variations but I like that best with some lettuce and olives. Mum made it for me often as a kid and it’s the most glorious sandwich combination I’ve ever tried.

Main: Nana’s octopus soup (qarnit). The taste hasn’t left my memory. I really ought to learn to make traditional Maltese food. I’ve been wanting to for a while. Thanks for the reminder, blog world!

Dessert: Christmas pudding with brandy custard. I make this Christmas pudding every year and I think it is divine!

My Nominations

Food is My Friend

One Hungry Mami

Teen Baker

Profiteroles & Ponytails

Bite Sized Thoughts

Petit 4 Chocolatier

Lavender and Lime

Green Gourmet Giraffe

Feral Kitchen

Vagabond Baking

With a Glass

Now for my 11 questions (which the nominees can answer)

1. What are you most excited about lately?
2. What are you currently reading?
3. Your favourite cookbook, and why?
4. If someone was being overtly racist in a social situation, how would you handle it?
5. What was the last thing you ate?
6. Name one thing you like about yourself, and why?
7. Do you floss your teeth every day?
8. How do you deal with the daily stresses of life?
9. If you knew you wouldn’t be judged, what would you be doing differently?
10. What is your happiest childhood memory?
11. If you could open your own business, what would you be doing? If you do have your own business, what do you do?

Thanks for reading. Love to all xx

So it turns out that I have some self discipline! I just finished day 6 of my 14 day lean and clean kick-start and I haven’t cheated once. I’ve not been eating anything but controlled portions of lean meat/fish, nuts, eggs, vegetables and salad. I’m also drinking a bucket load of water and some green tea each day. The first two days felt a little rough and I had a pretty nasty headache. It is interesting how much your body relies on sugar and how it responds when you cut it out suddenly. No sugar has meant no fruit either. I’ll be honest and say that I already miss feasting on fresh berries but I’m feeling good and I’ve only got just over a week to go. Worth sticking it out.

Something I’ve noticed is that I don’t have the mega bloating that I usually do after eating too much ice cream, cake and bread (obvious, I know). I do feel like my body is running slightly better. I have been getting little waves of lethargy every now and then (I’m eating a lot less than usual) but my cravings for sugary treats are non existent at the moment. Simple, clean eating is easy – it is expensive buying the amount of meat I have been though! I usually eat a largely vegetarian diet. As this is just a little stint to move myself back into healthier eating habits, I’ll definitely be eating bread, cheese, milk and cake again. HOWEVER, I won’t be getting carried away with the choices I do have and I won’t be loading my body up with junk constantly. I used to feel that food was to be enjoyed, not abused. I’m glad to be remembering that again because I let myself get pretty lazy with food this semester. A lot of people report weight loss when completing the kick-start; I haven’t weighed myself and I don’t intend to. My goal is mainly discipline. Either way, I’m looking forward to seeing how the next week or so pans out.

Here is a bit of a sneak peek at the food I’ve been eating recently:

Okay, now to the cake. While I personally haven’t been craving sweets, I do miss baking already. I made this loaf for the house mates tonight. I’m looking forward to exploring healthier options for cakes and food in general over the next few weeks. I know I’ve been posting a lot of banana related recipes but there is always a few ripe bananas in my fruit bowl and I can’t let them go to waste (I LOVE banana).

Serves 10.

INGREDIENTS

a few ripe pears, half cut into chunks, half thinly sliced

1 overripe banana, mashed

125g softened butter

1 tsp vanilla extract

1/2 cup raw caster sugar

2 eggs

2 cups self raising flour of your choice (i used half wholemeal spelt & half gluten free)

60g cocoa powder

50ml hot water

METHOD

Preheat oven to 180C. Line a loaf tin with baking paper.

Mix butter, sugar and extract together. Add eggs, the pear chunks, banana, flour, cocoa and water. Mix until combined.

Pour into prepared loaf tin. Press the remaining pear into the top.

Bake for approximately 1 hour (might need longer).

Remove from oven and cool on a wire rack.