All posts tagged: quick and easy

Foolproof roasted vegetables

I never do my roasted vegetables differently. Lazy? Maybe. I just know this way works well and it always tastes good. Perhaps I’ll try different ways down the track but for now this way is foolproof. You can roast a batch of veggies early in the week and keep them in a container for salad and pizza toppings! Yum yum! You can use any vegetables. You just need them to be a similar thickness in relation to their cooking time. For example. roasting carrot and mushrooms. Mushrooms cook much quicker than carrots so they need to be cut thicker than the carrots. There is a simple formula for roasting vegetables the super quick way: vegetables + drizzle olive oil + mixed dried herbs –> baked at 180C/350F until tender (approx 30 mins depending on veg used) = delicious roasted vegetables For one small container (pictured above) I roast 1/8 butternut pumpkin, 1 carrot, 1 onion and 4 mushrooms. Foolproof roasted vegetables – vegetables washed and sliced according to cooking time (thin carrot slices, thick mushroom …

Blueberry & Almond Lattice Pie

Pies are one of my favourite things to eat and bake because they’re crispy and chewy with a delicious filling. This pie in particular is blueberry, but it also has a super yum layer of almond meal and sugar hidden inside. The greatest thing about pies is that they require very little effort but always look stunning. If you’re not up for making a lattice top, just use a single piece of pastry and cut out some cute shapes with a cookie cutter! The very tasty looking pictures of the pie (pictured above) are from my recent Woodland Wedding Inspiration food post . If you think that pie looks good you should see the wedding cake! Click here to see the post. The most important thing when baking pies is to get that golden brown colour on top, so if you think you’re pie is too light by the end of the recommended cooking time, turn up the temperature and leave it until it browns. Pie is even better when served with some (or a lot …

Breakfast Egg Bites

Sometimes eating breakfast can be such as hassle, especially when you were meant to leave for work 10 minutes ago. No time to sit there eating cereal and watch the clock tick by. Ladies and gentlemen, I have the solution for you. I feel like I’m pitching some miracle tonic here, but seriously, these egg bites are the answer to your breakfast problems. They’re freezable, they’re full of protein, they only need a quick zap in the microwave, you can eat them on the go and last but not least, two of these babies will fill you up until lunch time, no doubt. This recipe uses chicken, tomato, cheese, onion and parsley as the main flavours, but you can change these ingredients to what ever you like! Feeling a bit Greek? Add some red onion, olives and feta cheese. How about some Spanish? Chuck in some chopped chorizo. You gettin’ my drift? Making a batch of these means you have a delicious, filling breakfast no matter how much time you have. Let’s make some! Preheat your …

Low calorie fudgey brownies

Low calorie? Brownies? When have you ever heard those words in one sentence before? You guys better believe it because I can never lie when it comes to brownies. Now there is a brownie option for those trying to go healthy or lose weight, and they are wheat free too! These seriously fudgey brownies are so rich and chocolatey that you’ll be satisfied with one square, as impossible as that sounds, and they’re only 62 calories a square. If you aren’t on any particular diet you’ll still want to bake a batch of these babies because they are scrumptious and literally take 2 minutes to put together. If you’re feeling daring, and I know you are, serve these brownies with a nice big spoonful of my homemade vegan nutella, yummm! The main ingredients here are oats, greek yoghurt, cocoa powder and stevia sugar replacement, a natural alternative to sugar that has fewer calories. Per serve (9 total serves) there is 62 calories, 5g protein and 7g carbs. This recipe can be found on myfitnesspal under ddbagel …

Healthy Chicken Fajitas

Ohhh I love fajitas! Who can honestly resist juicy chicken, red peppers and onions flavoured with mexican spices? This is a super easy dish to make at home, you just throw stuff in the pan and, this is my favourite part, eat it! Serve it up with some warm tortillas, some fresh avocado and you got yourself one-a spicy meat-a-ball, er… should I say fajitas? Point is, this dish is delicious, fresh, very customisable and if served with some fresh salad greens and wholegrain wraps, very healthy. The recipe I’ve written is made to be separated into 6 servings for lunches. If you know anything about IIFYM this recipe has calories: 261, protein: 33g and carbs: 23g. I’ve already added this recipe to MyFitnessPal under the recipe title ddbagel Chicken Fajitas so you can log it and/or make any additional changes to the recipe! I’ll even show you later how to use this recipe for a whole week of lunches! So what are you waiting for? Slice up your onion and cook it on medium heat, add oil if you like. …

Banana muffins

If you’ve got a craving for some super fluffy and moist muffins then these are for you! They taste soo good straight out of the oven, especially with my vegan nutella spread on them. These banana muffins are freezer friendly so you can keep them in the there and just take one out the night before for a yummy breakfast on the go. The muffins have a pinch of cinnamon, a splash of vanilla and some ripe bananas. You could add some choc chips into the mix or some strawberries if plain banana isn’t your thing. Grease a muffin tray and preheat your oven to 180C/350F. Place the ripe bananas in a mixing bowl. Mash well. I love the smell of ripe bananas! It’s hard not to spoon this on some toast with peanut butter. Add the egg, sugar, butter and vanilla. If your using hot melted butter, mix all the other ingredients and slowly pour the butter in as you mix. This prevents cooked bits of egg. Mix well. Sift in the flour, baking powder, …

Chicken, brie and pesto croissants

Sometimes the thing I want most for lunch is a fresh and tasty sandwich, and you can never go wrong with buttery, flakey croissants. Obviously you can use white/multigrain or whatever bread your heart desires. Seeing as I just posted a recipe for pesto, I thought I would give you guys a delicious sandwich recipe that uses fresh pesto, chicken and creamy brie. This is very simple and super quick to put together but it really does taste really, really good. Chicken, brie and pesto croissant Ingredients – Croissants – Brie – Pesto from here – Chicken – Tomato – Mayonnaise (I use Japanese mayo/Kewpie) – Fresh salad greens Method 1. Grill/pan fry chicken or use leftover chicken. 2. Cut your croissant in half and layer pesto, chicken, tomato slices and brie. Place in a grill to lightly toast. 3. Spread mayo and top with salad greens. Put the other croissant half on top.

Fresh basil pesto

Don’t you just love how pesto is so green and vibrant? I certainly do. I also love how tasty and versatile it is – spread it on your toast, mix it with pasta, use it as a pizza sauce – anything that goes with basil goes with pesto. However, there is something I’ve noticed about pesto recipes, they all make a huge amount. Pesto is, as I said, very tasty, but it goes rancid so you would have to put it on everything to use it up! This recipe I am giving you makes the perfect amount, a small pot. It will satisfy your pesto cravings without needing to make a huge jar, which, just between you and me, you know you’re not going to finish. This small pot or small tub is the perfect amount to use in recipes. I’m going to be perfectly honest with you here, if you haven’t made pesto before because of the work you think it involves, then you’ve been grossly misinformed. This family recipe uses basil (obviously), parmesan cheese, …

Taco bowl

  Sometimes all I want for lunch or dinner is a nice big bowl of something filling, fresh and oh so yummy. When I’m in that kinda mood I can’t help but reach for one of these bad boys. This dish consists of rice topped with mexican spiced chicken (or beef), salsa, cheese, avocado and a big helping of salad, and boy can it just brighten my day. I’ve made this with chicken and beef and they’re both equally delicious, you can also change it up by adding different salad, salsa, mexican seasoning or you could even replace the rice with some quinoa and turn it into a scrumptious salad. If I’ve made nachos recently – I’ll upload a recipe soon – then I’m sure to have a mug of cheese sauce sitting in my fridge, just begging to be used. I’m not saying you have to make it, grated cheddar works just as fine, but if you do have any nacho cheese sauce then by all means smother that chicken in it. Go crazy, …

Ghoulish Halloween Bark

BOO! Don’t be afraid, those aren’t real eyeballs in there! Bright green chocolate with candy eyes, bones and candy corn makes for a cute and yummy treat, did you notice it’s even Oreo stuffed? This ghoulish chocolate bark is so simple and delicious – it might not scare but it will definitely please. Chocolate bark is one of the easiest desserts you can possibly make. All you have to do is melt some chocolate and pick out some toppings! Seeing as it’s Halloween bark I used a food gel to colour it bright green, but it would work as any colour. I would suggest using white chocolate as you can colour it, your various candy won’t stand out as much if you use milk or dark chocolate. As for the stuffing, I chose Oreos as they’re hard to beat, just break them up and push them under the surface of the chocolate, but if you’re not keen on Oreos you could break up some Kit Kat, toffee, M&Ms or anything that will give a nice …