Oat Smash

What do you eat for breakfast?

This is mine – I call it oat smash. An invention of my own, as far as it is possible to invent something new with such a traditional breakfast ingredient!

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Birthday Cake Flowers

 I had the perfect excuse to do some more no added sugar baking this weekend, it was my birthday!

I wasn’t actually very organised about cake, which is unlike me, and so the day itself had snuck up on me before I realised! With a couple of free hours in the afternoon, and very few ingredients to hand, I set out to bake myself something birthday worthy.

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Mango Chicken Salad

I love bargains, have I mentioned that before? I also hate wasting food. It seems like such a shame to have to throw away something that took so long to grow before it reached my fridge.

Here is a recipe  for a salad that I made for lunch this week using a selection of products from the reduced section of my supermarket. They often do bags of mixed fruit and veg that is looking beyond its best, so there are always weird and wonderful bargains to be had! This is what I ended up with this week.

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A bag of key limes, some mini cucumbers (the picture doesn’t show how mini they really are) and some really old looking mangoes.

I didn’t really know what key limes were, other than for making the associated pie, but it turns out they are like mini lemons and limes crossed together!

So, I managed to get all three into a salad with roast chicken. The mango and key lime juice, combined with peanuts, gave a slightly Thai theme. As this was lunch, keeping it quick was top of my mind, so I didn’t even bother with a proper dressing and just drizzled the salad in oil and squeezed a key lime over the top. This would be good with some chili incorporated somehow, perhaps some sriracha drizzled over or chilies chopped, but I can’t take the heat so my lunch was more sedate!

Ingredients: Serves 1

  • 1/2 ripe mango, cubed
  • 1 small chicken breast, roughly chopped
  • 1/2 large ripe tomato
  • large handful lettuce leaves of your choice
  • 1 mini cucumber, or 2 inches of a normal cucumber
  • tablespoon roasted unsalted peanuts (if yours are un-roasted, toast in a dry pan for a couple of minutes)
  • 1 key lime (or normal lime) and drizzle good quality olive oil

Recipe: 

  1. Roughly chop vegetables including lettuce and put in a bowl. Scatter over mango and chicken pieces.
  2. Drizzle olive oil and lime juice over salad and season to taste.
  3.  Using a flat bladed knife, gently chop the peanuts to create large chunks. Sprinkle over salad.
  4. Eat on your lap while finally catching up with Orange is the New Black.

Yoghurt Feta Dip

I’m going through a yoghurt phase.

I often find my cooking follows a theme for a few months; there was the Moroccan phase after a holiday to Marrakesh, for instance. For months after, I attempted to make everything into a tagine. I’m just coming out of a mexican moment, or more specifically a ‘put smoked paprika in everything’ obsession.

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Strawberry Cheesecake Ice Cream

 

There has been so much ice cream around this week! With the crazy soft serve trend still in full swing in Toronto, and guests visiting for the weekend, there were too many reasons not to indulge in a frozen treat.

Ice cream has been haunting me! So I decided to re-create the most popular flavour from the Baskin Robbins ice cream cart that turned up in the office last week, but with no added sugar!

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