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“So Good” Singapore Noodles

Tonight I really felt like pizza. I think I just felt like something tasty, easy and ever so pleasy! Defrosting meat and cutting up tonnes of vegetables was just not on the cards and there was no way I was going to the shops to grab ingrediants for something. I had a think about what was in the pantry and remembered I had some vermicelli rice noodles. So using what we already had in the fridge we ended up with a super quick recipe that took no more than 10minutes from start to finish.

Here’s the quick and easy recipe…

I prepared and cooked the vermicelli noodles as per the packet they came in. I used about 300g. Once they were ready, I drained them then placed them in a large bowl and i sprinkled 1 tspn of curry powder over them and mixed it in well.

Next in my fry pan I lightly fried 3 diced garlic cloves and 1 tspn minced ginger in some oil. (I used olive oil but coconut oil is good too). Ifried these for about 1min.

I then added to the fry pan to be lightly pan fried

– thinly sliced 2 medium carrot

– thinly sliced 2 bunches of bok choy

– handful of snow peas

– 3 spring onions

I pan fried all the above veggies until they were just soft. (Keep some spring onion to the side as a garnish to finish).I then put the noodles into the fry pan. And mixed well. Roughly chopping them as I went along.

Lastly i popped 1/4 cup of soy sauce, 1 tblspn oyster sauce, chilli flakes and 1 tblnspn of bbq sauce in a jar and mixed well before pouring over the noodles in the pan.

Mix well. Garnish with spring onion. Enjoy. This made 4 meals for elias and I. (Keep in mind it could potentially make more as we eat a lot of food lol).

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Power Packed Protein Balls

It’s a cool cloudy afternoon and I feel like getting messy in the kitchen! After surgery results confirmed stage 3 (moderate endometriosis) and chronic inflamation around the same areas. So, I’ve been trying to get organised and trying to make healthier choices and ensure I’ve got my lunches and snacks ready so I don’t fall into the trap of eating highly inflammatory foods and sweets that are easy to get my hands on. At this point, I’ve still been making some not great meal options, but everyday I’m trying to make better choices.

I got creative this afternoon and made these protein bliss balls. They are absolutely PACKED full of nutrition and are a fantastic snack option.

••• RECIPE •••

I soaked 15-20 pitted dates in boiling water for about 20mins. I drained them and then blended up the dates until  they were a smooth mixture in my blender before transferring them into a mixing bowl.

I added about 1/2 cup of lsa, 1/4 cup desicated coconut, 1 serving of chocolate  pea protein powder, 1/4 cup maca powder, 1/4 cup cocao, powder plus 1 tblspn of coconut oil to the dates mixture in the bowl and mixed with a wooden spoon.

I mixed them altogether until the mixture was semi dry and easy to roll into balls.

I then picked my different coatings that I wanted to roll them in. I chose cocao powder, hemp seeds, buckwheat and matcha green tea powder. Usually i just roll them in coconut, but felt like being a little more adventurous, and I must say, It has definitely paid off!

I’ve popped them into the freezer so they stay nice and firm and keeping them in there will ensure they stay fresher for longer!

For more recipe ideas checkout some of my previous blog posts! 

With Love,

AE xx

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Simply-Stuffed Portobello Mushies

Sooooo…your basic cook is back again ! I’ve got a new recipe! This time something savoury. I was needing to cook something up quickly before the man of the house went to play touch football, but I really wasn’t feeling the whole “defrost the meat, cut it up, cook it”…blah blah blah. I kind of felt like something tasty, hot, warming but easy. This is what I came up with….

You’ll need…

 

Large Portobello Mushrooms (i used 5)

1 tomato diced small

1 half red capsicum diced small

1 large onion diced small

2 tspns garlic crushed

Large handful fresh spinach chopped small

2/3 cup Panko Crumbs

Danish fetta (as much as you like)

Cheddar Cheese (to top mushrooms)

Oil to cook with (i used a garlic infused olive oil as I was cooking on low heat in the pan)

 

Pop your mushies stem down in your oven on 180° degrees . Leave for 10-15mins. Checking them. You are looking for them to start leaking water. Once they are, remove them and stand on paper towel to drain. Remove the stems gently, youll be keeping these for later.

Roughly dice your capsicum, onion, tomato, spinach aswell as the stems of the mushies. Add oil to pan, add garlic and all the above listed veggies. Once veggies are sautéed and soft, add panko crumbs and season to taste with salt and pepper and any Italian herbs you desire. Turn off pan or take off heat. Lastly add the danish fetta. Mix altogether so fetta is evenly spread through mixture.

Turn mushrooms so the stem side is upright. Spoon mixture into the middle of the mushrooms. The mushrooms should hold the mixture like a cup.

Once mushrooms are stuffed add cheddar cheese to the top and place under a grill. Grill until cheese is brown and melted.

Serve with your favourite side of veggie greens.

These were honestly sooooo easy to make and were absolutely delicious. Even hubby, who isn’t a mushroom fan gave them the thumbs up.

Again, another recipe that’s simple, nutritious and back to basics!

Explore my blog for more recipes and smoothie blends!

Yours in health and wellness,

AE xx

 

 

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Berry Yummy Pancakes

BLUEBERRY PANCAKES ANYONE?

Ok, so although in our home we try to stick to nutritious and nutrient rich meals, we also like to treat ourselves! One grey Monday morning that happened to be a public holiday, the cravings for sweet and warm were real! Enter….BLUEBERRY PANCAKES!

It was so lovely to be creating these from scratch. No box. No packet mix. All from scratch. The “old school way”. Check out the recipe below and have fun getting messy in the kitchen!

You will need…..

 

1 + 1/2 cups self raising flour

1/4 tspn bicarb soda

1 egg

1 + 1/2 cups milk of choice

3/4 cups castor sugar

2 tspns vanilla essence

25g butter, melted

1 cup organic frozen Blue berries

Mix all ingrediants (leave out blueberries). Sifting flours and sugar. Once mixture has been mixed and there are no lumps, softly fold through blueberries. Cook in a fry pan with a little bit of butter to grease the pan.

Enjoy with your favourite toppings!

AE xx

 

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Antioxidant Rich Smoothie

I loveeeee spending time at the beach and playing in the ocean and it’s waves. I love having salty skin and the feeling of warmth from the sun on my body. However, having fun on the seashore means working up an appetite! I’ve popped below my recipe from one of my recent smoothie creations! It’s full of rich antioxidants, potassium, iron and protein! Now don’t be scared, you actually can’t taste any of the leafy greens in the blend! How awesome is that, getting your greens in and not even noticing it!

 

RECIPE

Handful of  frozen or fresh blueberries

1 banana

Handful of kale 1 cup spinach

Almond milk

Pea protein powder

Ice

 

Blend altogether and enjoy! Adding the fruit as frozen fruit keeps the smoothie nice and cold! Enjoy guys.

AE xx