Tag Archives: Healthy

Easy savoury tart



Sunday mornings are the perfect time to cook eggs and bacon for breakfast; however, for me, that means getting out the toaster, and dirtying several pots and pans. This morning I decided I’d make a quick and easy egg tart. This recipe could be changed up in so many different ways – add different veggies: tomato, capsicum, onion, asparagus, avocado, spinach, kale, beans, peas, mushrooms, grated carrot or zucchini etc; use leftover roasted pumpkin or sweet potato; leftover roasted meat; different cheeses, like feta, Parmesan, Gouda; fresh herbs – basil, parsley, oregano, rosemary, chili, thyme; dollop some pesto on before the cheese; or add some leftover pasta sauce, bolognese, curry, or puréed veggies to the tart before adding your eggs. The combinations are endless, depending on what’s in the stores and what’s in season…have fun with it!

The two ingredients essential to this dish are puff pastry and eggs, so the rest of the recipe is flexible as to what you add. It’s also perfect for brunch, lunch, or a light dinner.

1 sheet ready made puff pastry
4 large free-range eggs
2 rashers bacon, diced
1 spring onion, finely sliced
6 mini bocconcini, sliced
Salt and pepper to taste

1. Preheat oven to 180 degrees and grease a shallow pie dish.
2. Line dish with pastry, folding over edges to fit the dish. (I prefer to fold in the edges, rather than trimming the pastry, as it goes extra puffy and crunchy on the edges!)
3. Crack the eggs into the pastry case, making sure they’re evenly spaced.
4. Sprinkle over the bacon, spring onions, and cheese.
5. Bake tart for 25-30 minutes, until the pastry is golden and the eggs are set.
6. Once cooked, remove from the oven and let cool for 5 minutes before turning out onto a plate and serving.

Serves 2-4.
This dish is best served warm, but can also be served at room temperature or cold. Keeps in the fridge for up to 5 days.


5 ingredient peanut butter cookies


So it’s been a fair while since I’ve put up a new post. I’ve been flat out making my first ever quilt (will put up a post about the process and finished product once completed), so experimental cooking has been put on the backburner for a while.

I found the original recipe for these biscuits on Pinterest (link here: http://fitness.popsugar.com.au/Recipe-Gluten-Free-Peanut-Butter-Cookies-31100053), however I’ve changed the method a bit, because creaming anything was just too much work the day I tried this recipe! They turned out delicious and crisp on the outside with a soft centre, and are actually quite healthy because they contain no refined flour or white sugar and are packed with peanut butter and oats – yum! I’ll admit, the first time I made these cookies I pretty much ate about 10 of them when they came out of the oven. Yeah…not so healthy if you eat that many!!

These would be perfect for kids to make as they only take approximately 15 minutes to prep and cook and are super easy. So give them a go…you won’t regret it and will probably want to make another batch straight away!!


1 cup peanut butter (organic or supermarket brand)

1 cup brown sugar

2 eggs

1 tsp bicarbonate soda

2 cups rolled oats


1. Preheat oven to 180 degrees celcius and line a couple of biscuit trays with baking paper.

2. Add peanut butter and brown sugar to bowl and microwave for 1 minute until soft.

3. Whisk in eggs to the peanut butter/brown sugar mix.

4. Stir in baking soda and oats until combined.

5. Roll tabelspoons of mixture into balls and slightly flatten on tray. Bake for 10-12 minutes or until the edges start turning golden brown.

Makes approximately 30 biscuits.

Store in an airtight container for up to one week.

Wholemeal oat and chia pancakes with caramelised maple bananas


Over the past few weeks I’ve had a real craving for pancakes and often make them on a Sunday morning for breakfast. I usually make traditional white sugar and flour type pancakes, but this morning I decided to try and make a healthy version. There are heaps of healthy pancake recipes out there but I decided to go it alone and fudge a recipe. These turned out absolutely amazing and it’s hard to believe that they are actually good for you! I also included chia seeds in the mix…it was my first time using chia and it was a success! Anyway, I’m sure anyone would eat these and find them delicious. They aren’t at all heavy and dense, which I thought might be the case with the wholemeal flour and oats…but are light and airy and yum! Give them a go…for something with no processed flour, sugar or oil they are honestly too delicious to believe they are healthy!!


1/2 cup wholemeal plain flour
1/2 cup quick oats
1/2 tsp bicarbonate soda
2 eggs
1 tsp cinnamon
1/2 cup milk
4 tbsp chia gel*
Coconut oil for frying
2 bananas
4 tbsp maple syrup + extra for serving
Greek yoghurt


1. Put flour, oats and bicarb soda in a bowl and stir to combine.
2. Add eggs, 2 tbsp maple syrup, milk and chia seeds and whisk until all ingredients are combined. Let rest for 10 minutes.
3. In a large frying pan heat 1/2 tsp coconut oil. Fry pancakes in batches until cooked, adding more oil for each batch. (I made mini pancakes, so got 3 in the pan at a time.)
4. Peel and slice bananas into 1cm slices. Add 1/2 tsp coconut oil to pan and add bananas. Fry until browned and then turn. Add 2 tbsp maple syrup to pan to glaze bananas.
5. To serve – stack pancakes and bananas and serve with extra maple syrup and Greek yoghurt.

* Add 1 tsp of chia seeds to 1/2 cup of water. Let sit for 10 minutes and then stir with fork. Let sit for further 10 minutes before using.

You could also serve these with caramelised apples, berries, stewed fruit etc. You can also add blueberries, coconut, sultanas, craisins or choc chips to the batter before cooking.


Rich, chewy wholemeal dark chocolate brownies


Brownies usually aren’t my thing, but I had to make morning tea for work tomorrow and decided that chocolate decadence was going to be the only suitable option to get us all through the day. I searched for a while to find the right recipe that had some good ingredients in it, and not just copious amounts of white sugar, flour and butter. I found a recipe (original here: http://www.passionateaboutbaking.com/2012/12/baking-wholewheat-dark-chocolate-brownies-one-bowl-whole-grain-and-delicious.html) and decided to base my brownies on that, adding a few of my own twists to make it slightly healthier still. The end result was blissful chocolatey goodness. The outside crust is crunchy and light, while the inside is soft and chewy. I’ve eaten four already, so needless to say I’m now a brownie convert! I’ll definitely be baking these again and will no doubt divert from the recipe slightly. Some awesome additions would be macadamia nuts or slivered almonds, toasted coconut, sour cherries, fresh raspberries, blueberries, mashed banana, glacé ginger or chopped dates.


100g dark chocolate (70% cocoa or more)
3 tbsp coconut oil
2 tbsp olive oil
1 tsp baking powder
Pinch of salt
2 eggs
6 tbsp dark brown sugar (raw sugar or normal brown sugar is also fine)
8 tbsp wholemeal plain flour
100g dark chocolate chips

1. Preheat oven to 180 degrees celcius. Grease and line a 20cm square tin.
2. Put dark chocolate and oils in a bowl and microwave for a minute or so until melted.
3. Whisk sugar into chocolate mix. Add baking powder, salt and eggs and whisk.
4. Add flour to mix and whisk until combined. Fold in chocolate chips.
5. Spoon mixture into tin and cook for 18-22 minutes or until middle is set.
6. Let brownie completely cool in tin before removing and cutting into 16 squares.