Chia quinoa porridge

Yesterday morning I was in need of a quick yet filling breakfast! I turned to my trusted quinoa flakes as they are full of fibre and protein. I decided to add chia seeds to boost my omega 3 intake for the day! This porridge kept me full until lunchtime which is definitely ideal on a busy day!

The quinoa flakes take on a creamy texture once cooked. Although they are fairly bland in flavour, this enables you to be as creative as you like with your toppings! My favourite, go-to toppings are fresh strawberries, almond butter, shredded coconut and cinnamon – great for regulating blood sugar!

All into the saucepan

I believe that breakfast shouldn’t be complicated – that’s why I always add all the ingredients to the saucepan at once.

Decorated for devouring

If there are leftovers, this porridge will keep in the fridge to two days in a sealed container.

Chia quinoa porridge

Serves 1

Ingredients:

  • 1/3 cup quinoa flakes
  • 1/2 cup unsweetened almond milk, add more if too thick
  • 1 TBSP chia seeds
  • Toppings of your choice

Method:

  • Place quinoa, almond milk and chia seeds in a saucepan over medium heat.
  • Stir continuously for 3-5 minutes, or until thickened and creamy in texture.
  • Serve with toppings of your choice. Enjoy!

What toppings do you like to add to your porridge?

Green chickpea vegetable curry

I’m sure many of you who work full-time understand this already but after a busy day at work it’s difficult to find the motivation to cook a healthy meal.

Since starting my internship in Melbourne last week, I’ve realised the way to tackle this problem is to be organised. The more prepared I am at the start of the week, the easier it is to eat healthily during the week. As there are no excuses not to eat healthy when I have all the ingredients in the fridge!

Green curry paste

I bought this curry paste from Coles in the Asian section. It’s a healthy yet convenient way to add instant flavour to your meal.

Cooking away…

I understand traditional curries require hours of cooking however this is an easy recipe that requires limited cooking time and is full of flavour!

Full of greens

What is great about this curry is that you can use whatever vegetables you have – feel free to add some chicken if you want too!

Quick, healthy curry

This curry can be stored in a sealed container in the fridge for two days – or great for lunch the next day!

Green chickpea vegetable curry

Serves 4

Ingredients:

  • 1 TBSP coconut oil
  • 2 TBSP green curry paste
  • 1 garlic clove, peeled and crushed
  • 1 TBSP ginger, peeled and grated
  • 1 bunch shallots, washed and sliced
  • 1x 400g can chickpeas, drained and rinsed
  • 1 bunch pak choy, washed and sliced
  • 1 cup green beans, washed and sliced
  • 1x 400g can coconut milk
  • Salt and pepper
  • 2 cups cooked quinoa

Method:

  1. In a large frypan over medium heat melt coconut oil.
  2. Add green curry paste, garlic, ginger and shallots and cook for 3-5 minutes, or until softened and fragrant.
  3. Add chickpeas and continue to cook for 2 minutes.
  4. Add pak choy, green beans and coconut milk, then simmer for a further 5-7 minutes.
  5. Season with salt and pepper, and serve with cooked quinoa. Enjoy!

How do you add flavour to your meals?

Cacao quinoa porridge

I’ve already finished one week of my internship and I’m absolutely loving it, and Melbourne for that matter! I’m currently sitting in a cafe on Chapel St and enjoying an almond milk latte. I was pleasantly surprised to find they served almond milk, a rarity at most cafes.

Coming from the Gold Coast, the weather is quite different down in Melbourne. The city is known to go through ‘four seasons in a day’. As the mornings have been cool, I’ve been looking to porridge to warm me up. The combination of cacao and quinoa is a match made in superfood heaven, plus it’s really yummy!

Chocolate for breakfast!

I love quinoa flakes as they have all the nutritional benefits of regular quinoa without the lengthy cooking time as you cook them just like oats.

Warming breakfast

If there are any leftovers, store in a sealed container in the fridge for two days.

Cacao quinoa porridge

Serves 1

Ingredients:

  • 1/4 cup quinoa flakes
  • 1 tsp cacao powder
  • 1/3 cup almond milk, add more if too thick
  • 1 tsp almond butter
  • 1 tsp shredded coconut
  • 2 strawberries, washed and halved – or fruit of your choice!

Method:

  1. Place quinoa flakes, cacao powder and almond milk in a small saucepan and cook over medium heat, stirring occasionally.
  2. Once cooked, place into a bowl and top with almond butter, shredded coconut and strawberries. Enjoy!

Almond milk latte

Here’s the latte I am currently enjoying at Amici Bakery Cafe on Chapel St.

Quinoa chickpea vegetable salad with hummus

Since Sunday I have been down in Melbourne as I am completing an internship for three weeks as part of my university studies! As I’m a self-confessed foodie I have already been sampling the delicious food Melbourne has to offer. So, I thought I’d share some meals with you..

Vegan shepherd’s pie with salad and chutney!

I enjoyed this gluten free vegan shepherd’s pie from The Organic Food and Wine Deli in Degraves St Melbourne CBD, for lunch on my first day. It was absolutely delicious and really reasonably priced!

Delicious dinner at Mamasita’s!

I caught up with a good friend at Mamasita’s, Collins St Melbourne CBD, last night for dinner. Although there was about a 30 minute wait to be seated, I believe it was well worth it. We enjoyed their signature corn, a taco each (I chose the fish) and their chickpea fritters – these were my favourite of the night! The entire restaurant is gluten free, yet the most surprising part was the bill. All of this only cost us $20 each – such great value! I highly recommend eating here, but do be prepared to queue!

So now onto the recipe…

As I’m working 9-5 days I’m experiencing what it really is like having to cook after a busy day at work. I believe the words ‘simpler is better’ are very appropriate to use here!

Chopped vegetables

This salad is very simple and you can basically use whatever vegetables you have in the fridge.

Cooking away

The quinoa and chickpeas add an element of protein to this filling salad.

A little tip – cook a lot of quinoa on Sunday and store it in a sealed container so you can add it to dishes throughout the first part of the week!

Simple, healthy dinner

This salad will keep in a sealed container in the fridge for up to two days – perfect to take for lunch the next day!

Quinoa chickpea vegetable salad with hummus

Serves 3

Ingredients:

  • 1 TBSP coconut oil
  • 1 carrot, peeled and finely sliced
  • 1/2 zucchini, washed and finely sliced
  • 1/2 eggplant, washed and finely diced
  • 1/2 red capsicum, washed and finely diced
  • 1/2 head broccoli, washed and cut into florets
  • 3 mushrooms, finely sliced
  • 1 cup cooked quinoa
  • 1 TBSP cumin
  • 1x 400g can chickpeas, drained and rinsed
  • 1 cup rocket, washed
  • 3 TBSP hummus
  • Salt and pepper

Method:

  1. Place a large frypan over medium heat and add coconut oil.
  2. Add in carrot, zucchini, eggplant, capsicum, broccoli and mushrooms, and cook for 3-5 minutes.
  3. Add cooked quinoa, cumin and chickpeas to vegetables. Cook for a further 5 minutes.
  4. Stir through rocket, season with salt and pepper and serve immediately with hummus.
  5. Enjoy!

Note: goat cheese would work really well with this salad!

As I’m down in Melbourne for three weeks, I welcome any suggestions from you for healthy cafes/restaurants for me to try!

Basic pancake batter – gluten and dairy free

If you follow me on Instagram, you may have noticed I love to eat pancakes for breakfast! I’m often asked what the recipe is, so I thought I’d share the basic recipe with you.

The best thing about this recipe is that you can add cacao to make a chocolate version, cacao nibs for a chocolate chip flavour, and top them with nut butters, fresh fruit and whatever else takes your fancy!

All three ingredients

For these pancakes I just use three simple ingredients. I find that it’s the toppings that provide my breakfast with an abundance of flavour.

Cooking away…

As they are fairly small, they require minimal cooking time which means they can be made even on the busiest of mornings.

Stacked up to serve

Served with cacao avocado coconut spread and fresh strawberries.

These pancakes will keep in the fridge for two days in a sealed container.

Basic pancake batter

Makes 6-8 small pancakes

Ingredients:

  • 1/2 cup buckwheat flour or quinoa flour
  • 1/2 almond milk or any non-dairy alternative
  • 1 tsp baking powder
  • Coconut oil or macadamia oil for frying

Method:

  1. Mix all ingredients together in a small mixing bowl.
  2. Heat coconut oil in a large fry pan over medium heat.
  3. Spoon batter into pan. Flip pancakes when little bubbles start to appear and cook on other side.
  4. Repeat until all the batter has been cooked.
  5. Stack up and enjoy with your favourite toppings!

Note: if you do add cacao or other ingredients to the actual batter you may need to add more almond milk to thin it out.

Here’s some topping inspiration…

Fresh, delicious toppings!

There are buckwheat pancakes with fig raspberry cream and pistachios!

Warming, decadent toppings!

These are buckwheat pancakes with roasted cinnamon oranges and chocolate almond sauce!

What are your favourite pancake toppings?