Recipes

SUMMERLICIOUS SMOOTHIE

Hello all

I’ve really made the most of this Easter weekend and countered all that chocolate with healthy home meals and delicious breakfast smoothies.

The smoothie this morning was especially delish so here’s the recipe.

Blend:
1/4 large fresh pineapple
1/2 paw paw flesh
1 ripe banana
1 cup of water

Garnish with:
Cucumber and strawberry

Serves 3

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Easy peasy and packed full of goodness.

Enjoy.

Sovanny x

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CLEAN AND GREEN

Good morning all

I’m absolutely loving our extra long weekend here in Melbourne. It’s going to be a stinker today so we’ve decided to make the most of it at the beach. Kicking off with breakfast, I made a gorgeous green smoothie for the family. It was so good my almost 2 year old kept asking for a top up. Now that’s what you want.
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The ingredients
2 frozen bananas (not frozen is good to)
4 ripe peaches
2 handfuls of spinach leaves
1 small cucumber
1/2 cup water
Grapes

How?
1. Place all ingredients except cucumber and grapes in the blender
2. Pulse a few times
3. Blend until smooth
4. Pour and top with grapes and chopped cucumber

Serves 4.

Have a great day all.

Sovanny x

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FRUITY GREEN SMOOTHIE

Hello all

I’ve decided to kick if this miserable morning in Melbourne with a delicious green smoothie. It’s perfect for those who want to put some veg in their smoothies without an overpowering green taste.

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Ingredients
2 small frozen bananas
1 small zucchini
3 nectarines
1 level tbsp chia bran
Handful of grapes
A few basil leaves

How?
1. Place all the ingredients s except grapes in the blender
2. Blitz until smooth
3. Top with grapes and garnish with basil
4. Serve chilled in glasses

Serves 2.

Have a great day and for all the Aussie folks, happy Australia day long weekend.

Sovanny x

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PUT WHATEVER YOU WANT ROLLS

Hello readers

Vietnamese rice paper rolls are great summer meals.Once more, they are easy to make, healthy and oh so tasty.

Now with fusion cooking, there is so much room for you to be creative in the kitchen. So if you don’t have all the ingredients to make it the traditional way, you have a whole lot of other options. I’ve got a whole heap of rice sheets in my pantry and have been using all kinds of fillings. It’s very much like making wraps except with rice sheets.

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For a little inspiration, these are filled with avocado, tomatoes, sunflower seeds, spinach, rocket and orange but the combinations are absolutely endless.

Happy eating folks.

Sovanny xx

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GOLDEN SAVOURY PIKELETS

Hello lovelies and thanks for coming by my blog.

Fridays are my days off work leaving me more time to make fresh food for the little girl. This little girl is growing up fast and with that comes her own desire to be more independent with feeding herself during meal times.

So these days I’m making foods that will either stick to the spoon enough for it to land in her mouth and not the floor or I’m cooking foods that allow her to eat using her little hands. Aside from a happier munchkin, the result is more food in her tummy and less on the floor.

Savoury pikelets are fantastic as it’s quick and easy and you can be quite versatile with the vegetables you use.

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So what’s in them
?
1 cup of white quinoa
Half cup of frozen peas
3 eggs
Half cup of shredded cheddar cheese
Half cup of wholemeal flour
Olive oil

The simple instructions of how to make them

1. Rinse the quinoa and add it to the pan with double the amount of water. That is for 1 cup of quinoa, add 2 cups of water.

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2. When the water begins to boil, add in the frozen peas and leave on high heat.

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3. While the quinoa is cooking, beat 3 eggs and add in the cheddar cheese then mix well.

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4. Stir the quinoa and peas occassional until it cooks. If you feel that the texture of the quinoa is not soft enough then add a little more water.

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5. When the quinoa cooks and uses up all the water, transfer the contents into the egg mixture and add flour, then mix well.

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6. On high heat, add a little olive oil to the pan and add spoon fulls of the mixture into the pan. Cook for 2 minutes and flip the pikelets over then turn the heat down and leave the pikelets to cook for a few more minutes.

7. Transfer the pikelets on a paper towel lined plate to soak up the oil and leave to cool then serve warm.

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This mixture makes approximately 20 pikelets. Any pikelets that don’t get eaten can be put in a ziplock bag and heated up the next day.

I hope you and the little one enjoys this recipe.

Xx

SWEET POTATO, ZUCCHINI & CHEESE FRITTERS

Hello gorgeous readers

I am sure many of you can relate when I tell you that the eating habits of my little one is forever changing. Now at 14.5 months old, this has resulted in providing her with strictly healthy food to try lets try every thing mummy eats. Sound familiar?

Although I try to eat healthy all the time, let’s just say not all of what I eat is green and glorious. On my days off work we either head out to a nearby cafe and eat something off the menu which is fun or I whip up something fresh at home with whatever is in the fridge.

Since finger food is easy for her to eat independently I decided that for Friday, fritters it was and that way I can eat some too.

So whats in them?
2 eggs
Half small organic zucchini
Half small sweet potato
Half cup of grated cheddar cheese
1 cup of wholemeal flour
1 tablespoon of Rice bran oil
Pinch of pepper
Pinch of cumin

The Simple Instructions
1. Crack 2 eggs in a bowl and wisk until thoroughly beaten.

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2. Grate in the same bowl your sweet potato and zucchini.
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3. Add in cheese, flour, pepper and cumin and then mix all ingredients thoroughly together.

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4. Heat up a non stick pan with some rice bran oil on high heat.

5. Using a tablespoon, scoop the mix and tranfer it to the pan.

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6. Let the fritters sit until golden brown then turn down the heat to low and flip the fritters so it cooks on the other side.

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7. Once they are golden brown transfer the fritters to a paper towel prepared plate to soak up the oil

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8. Serve warm.

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The mixture will make betwen 15-20 fritters.

I am proud to say my little on loved it. Hubby would have liked some more seasoning which is easily done.

Enjoy and I hope this dish is as much of a big  hit for your bubba as it was forine.

Thanks for reading this post and enjoy the rest of your weekend.

Xx

GREEN JUICING

GREEN JUICE

Good morning lovelies

Like many others I have read about the health benefits of green juicing. So since my indulgences over our long weekend has been quite taxing on my body, I thought it was finally time to begin this daily juicing ritual.

Due to sheer laziness (hate cleaning) I have avoided using this juicer that I was gifted to me well over 2 years ago. You are required to cut you fruits and vegies in narrow pieces and then washing the juicer itself is a bitch. I find the preparation and cleaning so much easier with a blender.

That said it’s manageable if you prepare your fruits and vegetables in advance plus the feel good factor once you’ve enjoyed your drink makes it all the worth while. The juice pulp can also be used in your sald mix which is exactly what I will be doing today. Best part is- it’s already all chopped up.

So whats in this green juice
2 celery stalks (with leaves on)
1 big handful of spinach
2 golden kiwifruits (skin on)
2 pink lady apples (skin on)
1 pear (skin on)

Its fresh, delicious and goes down easy. My little tot enjoyed some too.

Makes 2 glasses and its recommended to consume on the day for maximum benefits.

Thanks for reading and I hope this post has inspired you to begin juicing.

Xx