This month’s theme: Budgeting

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Budgeting workshop

Budget Template

Bonus video
September Recipes
Sweet potato muffins

prep: 30 mins | cook: 20 mins| serves: 10 muffins



  • 1 cup rolled oats
  • 1 cup wholemeal flour or wholemeal spelt flour
  • 1⁄2 tsp baking soda
  • 1 tsp baking powder
  • 1⁄2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 cup cooked sweet potato, mashed
  • 1⁄2 cup rapadura sugar
  • 3 tbsp olive oil
  • 1⁄4 cup milk
  • 1 egg


  • Preheat the oven to 180C fan-forced and grease 10 holes of a 12-hole muffin tin or line it with paper liners.
  • Mix the oats, flour, baking soda, baking powder and spices together in a bowl.
  • In another bowl, combine the mashed sweet potato, sugar, oil, milk and egg.
  • Make a well in the middle of the dry ingredients and pour in the wet then stir together until just combined.
  • Divide the batter between the 10 holes (sprinkle with extra oats if you want to make them a bit fancy) and bake for 15-20 mins or until a cake tester inserted in the middle of one muffin comes out clean.


Can be frozen



Pea, mint & feta mini fritatas

prep: 15 mins | cook: 12 mins| serves: 12 muffins or 24 mini muffins

  • 5 eggs
  • 1⁄2 cup yoghurt
  • 1⁄2 cup frozen peas
  • 50g crumbled feta
  • 2 tbsp of chopped mint
  • 1⁄3 cup grated cheese (optional)


  • Preheat oven to 190C fan-forced.
  • Grease two small 12 hole patty pans.
  • Whisk the eggs, yoghurt, and cheese together in a jug. Season with salt and pepper (if desired).
  • Combine peas, and mint in a bowl. Spoon evenly into holes of prepared pan. Top with frittata mix. Sprinkle with feta.
  • Bake for 10 to 12 mins or until set.

Veggie packed ragu


prep: 10 mins | cook: 4 hours | serves: 4



  • 500g diced beef
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 2 carrots, finely diced or grated
  • 1 zucchini, finely diced or grated
  • 1 tin tomato drained or 1 cup chopped fresh tomato
  • 2 tbsp tomato paste
  • 1⁄2 cup bone broth
  • 1⁄2 cup passata
  • Herbs – preferably fresh whatever you have on hand – we like rosemary, oregano and basil
  • 1 bay leaf
  • A pinch of salt and a sprinkle of black pepper


  • If you have a slow cooker, throw everything in the slow cooker and cook on low for 4 hours or until the meat is so tender that it falls apart when you touch it with a fork.
  • Gently shred the meat by squashing it with a fork.
  • Discard the bay leaf
  • Can be pureed.
  • Alternatively, heat 1 tbsp of oil in a large casserole dish and saute the onion and garlic until soft.
  • Add the meat and cook just until browned then add the rest of the ingredients.
  • Bring to a boil then reduce to a simmer, pop on the lid and cook for 1 hour or until the meat is tender.
  • Discard the bay leaf.

    Serving ideas:

  • over pasta
  • over a baked potato or sweet potato
  • use as pie filling
  • over noodles make from zucchini
  • use as filling in lasagne – make a cheat’s bechamel by combining a tub of ricotta with 1 egg

Seed crackers

prep: 20 mins | cook: 1 hour plus 1 hour to set | serves: 24 crackers



  • 1⁄2 cup mixed chia and flaxseed ground in the food processor to make a fine meal
  • 2⁄3 cup mixed seeds – sesame, poppy seeds, pepitas, sunflower seeds (whatever you like) – bigger seeds can be processed in the food processor so they’re not too chunky if you like a smooth cracker
  • 1 tbsp kale powder (optional)
  • 1 cup water


  • Pre-heat the oven to 150°C fan-forced and line a baking tray with baking paper.
  • Place all the ingredients in a bowl and use a spatula to mix them together.
  • Leave to swell for 15 mins.
  • Spread onto the tray in a thin, even layer using a spatula.
  • Use the edge of the spatula to score the mixture into 24 squares.
  • Bake for one hour and then turn the oven off and leave the biscuits to dry out for another hour then transfer to a wire rack to cool.
  • Snap into squares.


  • Store in an airtight container for up to 2 weeks

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