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Frozen Yoghurt Ice-Cream

Serves 4

Snack

Vegetarian

Ingredients:

1/2 C Greek yoghurt

1 C Milk

½ C frozen berries (or swap for frozen mango)

1 banana

1 Tbsp chia seeds (soaked for 10 min in 2 Tbsp water) - Optional for increase fibre and protein

Honey to taste

 

Method:

  1. Blend all ingredients together.

  2. Pour into reusable ice-block moulds, freeze for 4 hours. Or pour into a glass as a smoothie.

Wholemeal Raspberry Muffins

Serves 12 - 18

Snack

Vegetarian

Ingredients:

1 ½ C self raising wholemeal flour

1 C high fibre bran

â…“ C brown sugar

1 egg

1C butter milk (1C milk with 1tbs lemon juice leave to sit for 5 min)

½ C vegetable oil

1 C frozen raspberries

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Method:

  1. Preheat oven to 180C convection.

  2. Combine wholemeal flour, bran and sugar in a bowl.

  3. Make a hole in the middle of the flours and add the egg, buttermilk and vegetable oil. Give a gentle wisk to combine the liquids.

  4. Add the raspberries and mix until just combines.

  5. Pour into muffin tins and bake for 20 minutes or until a skewer comes out clean.

  6. Cool for 10 minutes before eating. Muffins can be stored for 4 days in an airtight container or frozen for addition into lunch boxes later.

Mini Cheese & Bacon Quiches

Serves 12 - 18

Snack

High in protein

Ingredients:

1 onion, diced

3 rashes of bacon, finely diced

3 eggs

250ml thickened cream

2 Tbs finely diced parsley (optional)

½ C cheddar cheese, grated

½ C frozen or canned corn

2 sheets of puff pastry (thawed)

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Method:

  1. Preheat oven to 180C fan forced.

  2. In a fry pan on medium-high heat cook the onion and bacon. Set aside to cool slightly.

  3. Meanwhile whisk together the eggs and thickened cream. Season with salt, pepper and parsley to taste. Set aside.

  4. Cut round or square shapes out of thawed puff pastry and press into greased muffin tray.

  5. Add a teaspoon of bacon/onion mixer and a teaspoon of corn into each puff pastry casing.

  6. Fill puff pastry with egg mixture and top with grated cheese.

  7. Bake for 20 minutes or until egg mixture is set and pastry is golden.

  8. Quiche can be stored for 4 days in the fridge or frozen for addition into lunch boxes later.

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