BAKED

The best thing about making your own food is that its healthier and you know what your feeding yourself. Eating whole foods or eating organic makes your body feel better. Even though i have  sweet tooth i really try my best to feed my soul and not my body. What i mean by that is your body feels better and more energised when you feed your body with the right nutrients it needs to get it through the day. You might find out you might eat more than you actually need because of what you put in your body.

Some of the benefits of what you eat are:

Turmeric: its known for its many health benefits such as reduces skin inflammation, join pain, stomach pain stomach bloating and headaches.

Thyme: Lowers blood pressure, aids coughing, boosts immunity as well as boosts your mood.

Whole wheat flour/ whole grain:  rich in finer, aids digestion, lowers cholesterol, lowers blood pressure and regulates blood sugar.

This Whole wheat tortillas are easy and quick to make. They can be stored in the freezer and re heated during the week when needed. Perfect for meal planning and a weekly prep.

I really thought id have to try this recipe over and over to get it right but it came out perfect.

Preparation: 45 minutes                                                       Cooking Time: 30 minutes

Ingredients:

Turmeric and thyme Tortillas:

• 1/2 tsp turmeric Powder
• 1/2 tsp thyme spice
• 1 cup whole wheat flour (extra flour to dust)
•  1 1/2 tbs olive oil
• 1/4 tsp salt
• 1/4 almond milk
• 1/4 warm water

To make the tortillas :

1. In a large bowl combine the flour, salt, oil, turmeric and thyme. Stir with a spoon to mix in all the ingredients and gradually begin to add the milk and the water.
2. Once all the wet ingredients are mixed in begin to knead with your hands.
3. Add some flour to help with the kneading process.
4. Once kneaded divided into smaller portions.
5. Roll them in your hands to form into little balls. Place on a plate and cover with plastic or a towel so they don’t dry out as you go.
6. Make each tortilla 5 – 6 inches in diameter.
7. Heat your pan or cast iron skillet on low to medium heat.
8. Each tortilla is cooked for 30 seconds – 1 minutes or until it starts more until it starts to brown.
9. Flip again and cook for 30 seconds to a minute until your tortilla starts to puff up.
10. If it puffs up you have done the right thing.
11. Place finished tortillas in a towel or foil and cover to keep warm while you finish the rest. this will keep them soft and prevent them from cracking.

With Lots of Love, 

Stephanie.

There is nothing better than having your breakfast planned out so you don’t have to worry about it on your busy mornings.

Most mornings I’m not really motivated or in the mood to make a delicious breakfast before my university lectures so having something already made makes it so much better.

This homemade granola is better than any store bought granola or breakfast cereal you will ever have. Its both sweet and savoury as well as crunchy and soft at the same time. You will understand what I mean when you take a bite of this with your breakfast. It’s heavenly sent.

Preparation time:10 minutes                                              Cooking time:10 minutes

Ingredients:

• 1 1/2 cup rolled oats
• 1/2 cup roasted peanuts
• 2 tbs cinnamon
• 1/8 tsp salt
• 1/4 cup coconut flakes
• 1 tbs chia seeds
• 1 tsp flaxseeds
• 2 tbs coconut oil

Once baked:

• 1/2 cup sultanas
• 2 tbs coconut flakes
• 1/4 cup dark chocolate (optional)

To make this:

1. Preheat the oven at 150 degrees celsius.
2. in a large bowl pour in rolled oats, nuts, chia seeds, flax seeds, coconut flakes, salt cinnamon.
3. Toss or mix all the ingredients thoroughly until well combined.
4. Add the coconut all and mix all the ingredients.
5. lastly add in the maple syrup into the mixture. At this point I usually use my hand to mix the mixture to ensure all the maple syrup is well spread out  throughout the entire mixture.
6. Place on a baking tray lined with parchment paper.
7. Bake at 170 for 8-10 minutes or until the the oats are golden.
8. once baked remove from the oven and set aside. Let it cool for 20 minutes.
9. Add the coconut flakes and raisins into the granola.
10. ( I like to add a little dark chocolate to the granola to give it an extra crunch and a different taste).

With lots of love,

Stephanie.

For a long time I’ve been struggling trying to find a way to make a healthy pizza base. There so many different recipes online that say thin crust are delicious and tasty but they aren’t the greatest and end up being really bad for you once you calculate the calories in the crust. i finally tried the cauliflower crust that everyone has been talking about but I’m not really a fun of the crust and the texture of the base once baked.

I started experimenting and trying out new recipes that wouldn’t taste bad. I don’t believe you can only be healthy and fit by eating disgusting food thats unsalted or unseasoned from a container.

I combined a cauliflower florets with wheat flour to make a low calorie base that slightly replicates a pizza base.

The whole pizza base is 620 calories.

With the barbecue toppings picked it turned out to being 800 calories for the whole pizza.

Preparation Time: 2 – 2:30 hours                                      Cooking Time: 1 hour

Ingredients:

Cauliflower and Wheat flour:

• 1 1/4 cups cauliflower crust (160 cals)
• 1 1/2 cup Wheat flour  (455 cals)
• 1/3 cup of water
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1 tbs activated yeast
• 1 tsp olive oil

Toppings:

• 3 medium eggplants
• 4 – 5 cherry tomatoes
• handful of diced pumpkin
• half an onion
• 3 tbs barbecue sauce

To make this:

1. Pre-heat oven to 160 degrees Celsius. Place the cauliflower on a baking sheet lined with aluminum foil.
2. Bake for 20-25 minutes or until the cauliflower is a little brown and soft. Remove from oven and place into a food processor or a blender.
3. Process until you get cauliflower crumbs. Set aside to cool.
4. Combine the water and the yeast and slowly whisk until it forms into a paste.
5. Add the olive oil to the mixture and leave for 10 minutes.
6. In a large bowl combine the flour, cauliflower and salt. Mix the dry ingredients together.
7. Add half the yeast mixture and start kneading on low.
8. Its easier to knead with your hands form this point on.
9. Add the rest of the yeast and continue kneading until the dough begins to form into a ball.
10. Add more flour or water if needed.
11. Place the dough into a floured surface and Knead by hand for another 2-3 minutes.
12. When you press it with your finger it should slowly spring back.
13. Place the dough to a lightly oiled bowl.
14. Cover the bowl with a slightly wet cloth and leave it in an enclosed area and let it rise for 30 minutes to an hour.
15. Flour the surface and roll the dough into a circle.

For the toppings:

1. Add the sauce and any toppings of your choice. I personally didn’t want to add vegan cheese because i don’t enjoy it but feel free to add some.
2. Place into the oven for 45 minutes on 150 degrees celsius.
3. Bake until the edges are golden brown.

I hope you enjoy, let me know if you get a chance to try this out.

With lots of love,

Stephanie.