This month’s theme: Meal Planning
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prep 10 min : serves 1
- ½ cup oats per serve
- ½ cup combination of water and apple juice
- ½ a grated apple or pear per serve
- favourite nuts and seeds
- favourite yoghurt
- berries or other fruit to serve
- The night before, mix up the oats, liquid and apple or pear and cover and refrigerate overnight (this will keep for three days).
- The next morning add your favourite nuts, seeds, yoghurt and fruit and you’re good to go.
- If you make up a big batch, just scoop out your serving for the morning before adding all the extras.
You can make up to 5 serves of this at once and pop it in the fridge to do a week’s worth of lunches. Just make it in a big bowl and scoop out a serving each morning.
Gluten free carrot and pumpkin fritters
prep 15 min : cook 30 min : serves 30
- 1 ¼ cups buckwheat flour (if you don’t need them to be gluten-free you could use spelt flour or just regular white flour)
- 2 free-range eggs
- 1 ¼ cups full-fat milk
- 1 cup grated pumpkin
- 1 cup grated carrot
- Olive oil
- Whisk together the flour, eggs and milk until smooth.
- Fold through the pumpkin & carrot.
- Lightly coat the bottom of a large frying pan with olive oil and turn on to medium heat.
- Cook tablespoons of the batter until bubbles appear (about 2 minutes), then flip and cook for another minute or two on the other side.
- Transfer to a cloth to rest and repeat with the remaining batter.
Serve with smashed avocado and a poached egg. These freeze really well so make a big batch to last you a while.
You can pre-cook poached eggs and keep them in a bowl of water in the fridge for up to 3 days.
Just cook them a little bit less than you usually would (ensuring the whites are set) then heat them in some boiling water (even pour a kettle of boiling water over them if you’re at work) to warm them up to serve.
Easy chicken nuggets (for the whole family)
prep 20 min : cook 15 min : serves 4
- 10 chicken tenderloins (or slice up chicken breast or thigh)
- ½ cup plain natural yoghurt
- 1 cup sourdough bread crumbs
- 50g parmesan cheese
- 1 garlic clove
- 1 handful fresh parsley (or dried)
- A pinch of salt
- Stir the yoghurt and chicken together in a bowl and refrigerate for at least 2h (or freeze).
- Place all the remaining ingredients (except the oil) in a Thermomix or food processor and blitz until fine.
- Tip the crumb into a bowl.
- Press the chicken tenders into the crumb on both sides.
- Pre-heat the oven to 180C fan-forced and line a baking tray.
- Cover the bottom of a large frying pan with olive oil.
- Cook the tenders for a minute or two on each side (just to brown) then transfer to the baking tray.
- Bake the browned nuggets for 5-10 minutes or until cooked through.
- Serve hot with salad or veggies.
These can be frozen. Either cook then freeze or if you’re using fresh (not frozen) chicken, you can crumb them then freeze – pop them on a tray in a single layer and then once frozen you can transfer them to a bag or container.
My theory is always that if you’re already going to the effort and making the mess, you may as well double it so you can have a night off later with very little extra effort.
Carrot cake bliss balls
prep 10 min : serves 20 balls
- ¾ cup dried pitted dates
- ½ cup raisins (I used sultanas)
- 1 ¾ cups desiccated coconut
- 1 large carrot, peeled and roughly chopped
- 1 tsp nutmeg
- 1 tsp cinnamon
- Extra coconut for rolling
- Place the dates in a heatproof bowl and cover with boiling water then leave to sit for 10 minutes.
- Drain the dates and place them in a food processor with the rest of the ingredients and blitz until the mixture comes together.
- Use a walnut-sized amount of mixture at a time and roll into balls then coat in coconut.
- Refrigerate until serving.
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