Scones

 Not exactly a healthy option but if you wanted to make scones then this is the best recipe: 

https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream

Very easy and quick. Can easily be transformed into vegan. And you can also skip clotted cream of course, they are delicious with just a lick of butter and jam. (Unless you're skinny like Emile or Juno, in which case definitely go for clotted cream because it's delicious on these.)

Carrot Hummus

I ripped this recipe out of a magazine about six (?) months ago, today I have made it, but just the hummus part. Here's the full page if you want to make it as a dinner or part of a dinner:

 Here's just the hummus part, adapted:

1 pound orange carrots cleaned/peeled

2 tablespoons olive oil

2 teaspoons smoked paprika

2 tablespoons lemon juice

1 teaspoon kosher salt 

2 tablespoons tahini (if separated in jar, mix before using)

1-2 tablespoons water

optional: 1/2 teaspoon turmeric, 1 teaspoon garlic powder

1. Bring 1 inch water to a boil in a medium saucepan with steamer basket over medium-high heat. Cut the carrots into chunky rounds, place in steamer basket and cover. Steam until just tender, about 15-20 mins. 

2. While carrots are steaming, combine olive oil, smoked paprika, lemon juice and salt.

3. Place steamed carrots in a food processor with S blade (chopping/mixing blade) and process until chopped.  Drizzle in the flavored olive oil/lemon juice, add the tahini and water, and process until smooth.

 

Cool to at least room temperature, or in fridge, before serving, or transfer to jar/container.

Banana oat muffins (vegan)

 These are very easy to make and a great use of overripe bananas (which I keep in the freezer for such occasions). Just throw all ingredients together, lightly mix with a spatula, oven at approx 180-200°C for about 20-30 mins. This recipe makes 18. Don't eat too fast because they are quite filling and of course contain carbs (although healthy ones and many other good sources of nutrition). They are also really good after sitting a while. 

I modified the original recipe a bit. First, I never use coconut oil as in the original recipe,  as it is high in saturated fat. Really don't understand why a lot of 'healthy' recipes choose it. Instead, use flaxseed oil, which is high in omega 3. I also add frozen fruit such as bosvruchten or blueberries but walnuts (high in protein) are also good. 

I didn't have baking soda so just used 1 bag of baking powder (7g), which was fine. I also halved the sugar and added a pinch of salt. In all, these are very quick to make if you feel like something different for eg a tasty and not super unhealthy Sunday breakfast, just add some fresh oranges at the side and voilà! 

• 1 cup + 2 tablespoons mashed banana (approx. 2–3 bananas)
• ¼ cup flaxseed oil
• ¼ cup pure maple syrup
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
• ½ cup unsweetened non-dairy milk, room temperature
• 1 teaspoon pure vanilla extract
• dry ingredients

• 1 ¾ cups oat flour or wholegrain flour
• 1 ¼ cups oats
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon (or more of course)
• pinch of salt

Original recipe: https://beamingbaker.com/gluten-free-banana-oat-muffins-vegan/ 

Rick Stein's Marinated Olives

This was delicious and so easy. If you don't have 3 hours to set it aside, then set it aside for as long as you have!

I think I might put a bit of chili in there next time... Maybe a bit of feta...

Ingredients

• 225g/8oz each of black and green olives
• 4 tbsp extra virgin oil
• 3 small sprigs each of fresh thyme, rosemary and oregano
• 4 small fresh bay leaves
• 1 large clove of garlic, sliced thinly
• 2 lemon slices, quartered

Method

1. Simply mix everything together, cover and set aside for 3-4 hours before serving.
   
   
   
   
   
   

Roasted Butternut Squash

You probably know all this but I used it to decorate my dish of green lentils for my guests, along with pea puree, for the colour.

• "After the squash is cubed, toss it with olive oil and then add in the flava! Smoked paprika, which is arguably the best ingredient on the planet, adds tons of major smoky flavor without adding calories. Then I also toss in some turmeric, which is a great inflammation fighter. Lastly, just a touch of garlic, because that helps everything taste better. I used garlic powder so it wouldn’t burn.
• Once the squash is coated in the seasoning, spread it out on a large sheet pan. I really love a nice heavy aluminum “half sheet” pan.
• Roast the butternut squash at 375 degrees. A hotter oven will over-brown the squash before it is tender all the way through. That is due to the naturally occurring sugars in the squash.
• Once it comes out of the oven, add on some parsley for a bit of color if you like."

I found this on healthy seasonalrecipes.com, then used whatever bits of it I wanted. I cooked it at 190ºC/GM5 for 30-50 mins. 

I'm going to try to torch it for a bit more colour before serving tonight...

Frozen broccoli!

Oven roasted frozen Broccoli from "The Kitchn"

(Tastes better than it looks!)

The secret here is to preheat the baking sheet and cook the broccoli at 

high heat, ensuring it roasts instead of steams. When the frozen florets 

hit the hot baking sheet, any ice on them will quickly evaporate and the 

florets can begin to brown. Once tender, topping them with Parmesan and 

finishing them under the broiler allows for a bonus level of caramelization. 

A big squeeze of lemon juice brightens it all up. It’s frozen broccoli like 

you’ve never had it 

before.

SERVES4

PREP TIME              5 minutes
COOKING TIME: 15 to 20 minutes

INGREDIENTS

• 1 (16-ounce) bag frozen broccoli florets (do not thaw)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher (coarse) salt
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 medium lemon, halved (or juice from a bottle, where 
• 1 Tbl = 1/2 lemon)

• INSTRUCTIONS

  1. Arrange one rack in the middle of the oven and one rack in the 
     highest position, 

     then heat to 450°F. Place a rimmed baking sheet 
     in the oven while it's heating.
  2. Combine the broccoli, olive oil, salt, and a few grinds of pepper in a 
     large bowl and 

     toss to coat. Carefully remove the hot baking sheet 
     from the oven, add the broccoli, and spread it into an even layer. 
     Roast on the middle rack until the broccoli is tender and beginning 
     to brown at the edges, 15 to 18 minutes.
  3. Remove from the oven. Switch the oven to broil (or stick under a
     grill 

     if you don't have 

     a broiler!). Scatter the Parmesan evenly over 
     the broccoli. Return to the oven and broil on the upper rack until 
     the cheese melts, 1 to 2 minutes. Squeeze the juice from one 
     lemon half over the broccoli and toss to combine. Cut the other 
     lemon half 

     into wedges and serve 

     alongside the broccoli. 

  RECIPE NOTES

  Storage: Leftovers can be stored in an airtight container in the 

  refrigerator for up to 3 days.

  
  

  Note: I used eight florets for the four of us as we had a number 

  of vegetables on the plate and i didn't want to overface our guests 

  who eat very little. That works too. Also, I didn't use a lot of 

  parmesan (grana pedano, my favourite) and forgot to finish with the 

  lemon juice but it didn't seem to make a great difference. 

  A long story for such an easy recipe!

Sweet Potato Soup

Great winter warming dish -

Easy and lekker!!

If you make it the day before, it gets even better.

Try it. 😄