17 February 2012

Recipe: Mick's Sweet Muffins

1 premix muffin mix.
2 cups of milk
3 eggs
1 cup crushed blueberries & raspberries
2 banana's mushed up.
2 100ml tubs yoghurt
60 ml oil
1 heaped tablespoon ordinary flour.
1 heaped teaspoon baking powder.

Whack it all together, the major difference here is bake it at 140*C for about 40 minutes to compenstate for the fruit, as it will burn the outside otherwise.

You can also add seeds, I added a handfull of pumpkin, flax, sunflower seeds (better to blend this then the kids don't even know.)

Makes 20 decent sized muffins

Recipe adapted by Monique Carroll

Recipe: Mick's Savoury Muffins

1 savoury muffin premix.
3 eggs
2 cups water
1 cup cheese.
1 cup cooked chicken breast
one piece of bacon on each muffin before baking it.

Bake as per the premix instructions, it might take a little longer because of the extra moisture. As it's about done, switch the oven to grill and grill for a couple of minutes to make it golden brown and the bacon crispy.

Makes about 18 instead of 12. They freeze well, so they are great for lunch boxes and breakfasts.

Recipe adapted by Monique Carroll

08 February 2012

Prep all your food for the week in one day

I'm on a mission to loose over 40kgs (around 100 pounds) and I've been looking for ways to spend less time prepping my, and the family's, meals in the afternoon. Because I buy fresh every week, this can be time confusing. I found this lovely Article on Self.com that I think will make the world of a difference in the time I spend in the kitchen every afternoon while preparing dinner.

CHOP
2 cups broccoli florets
1 cup lettuce
3/4 cup plus 2 tbsp yellow onion
1/2 cup plus 1 1/2 tbsp fresh Italian parsley
1/2 cup plus 2 tsp fresh basil
1/4 cup plus 2 tbsp white onion
1/4 cup cauliflower florets
4 cloves garlic

COARSELY GRIND
1 tbsp pecans

DICE
3/4 cup tomatoes
1/3 cup mango, peeled
1/4 cup sweet potato, peeled

HALVE
2 plum tomatoes (lengthwise)
1/2 cup cherry tomatoes

MARINATE
1 link (3 1/2 oz) turkey sausage, pierced with a fork, in 12 oz light beer [I would then freeze this to prevent it from going bad]

POUND
4 oz chicken breast until 1/4 inch thick [I would then freeze this to prevent it from going bad]

RINSE AND DRAIN
1/2 cup chickpeas
1/3 cup low-sodium black beans
1/3 cup cannellini beans

SLICE (lengthwise)
1 sweet potato (for fries)
1/4 bell pepper

SLICE (widthwise)
1/4 sweet potato (thinly)
1/4 yellow onion (3 thin slices)
1/8 eggplant (two 1/4-inch thick wheels)

TOAST
2 tbsp slivered almonds (Toast in a small skillet over medium heat, shaking occasionally, until fragrant, 10 to 12 minutes.)

ZEST AND JUICE
1 lime
1/2 lemon

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