The Sweet Life

These bacon and egg cups are the perfect snack. They are super easy to whip together and don't take much cooking time. They can be stored in the fridge to have when you have limited time for breakfast or when you need a quick snack. They can be served either hot or cold. This is another recipe that is flexible - anything can be added to it. You can add as many vegetables or other ingredients as you like. This recipe makes about 5 large muffin tin sized cups.  Ingredients 6 free range eggs 1 cup of green peas (frozen or fresh) 3 sliced of bacon (diced) Salt and pepper to season  Method 1. Preheat the oven to 200 degrees celsius. Spray/grease a muffin tin (i used a 6 hole large tin but you can use smaller tins). 2. In a bowl add the eggs and whisk with a fork.  3. Chop and add the bacon to the eggs. 4. Add the peas and any other vegetables to the mixture. 5. Season with sat and pepper and mix together.  6. Place in the oven and bake for

I love love love this soup! It is one of my absolute favourites. I usually make a big batch of soup at the start of each week and freeze it down for lunches during the week! This soup is the perfect way to squeeze in lots of protein and vegetables during your lunch hour.  Depending on time i usually roast my own whole chicken or you can just buy a whole cooked roast chicken from the supermarket. I shred all the meat off the chicken, removing any bones or skin, so that only the meat is used in the soup. You can then use the chicken caracas if you are making your own chicken stock or just use stock cubes like i have.  You can pick and choose the vegetables that you add into this soup.  Ingredients  1 whole roasted chicken (shredded)  3 cloves of garlic (diced) 1 small leak or onion (roughly chopped) 3 carrots (chopped into small bite sized pieces)  2 medium sweet potatoes  (chopped into small bite sized pieces)  2 potatoes  (chopped into small bite sized

This week was muffin mania in my kitchen as i made a batch of these tasty muffins and the spinach and feta muffins to snack on during the train journey up to Scotland. They are the perfect snack and also a great healthy option for a sweet treat. This month my friend and I are doing No Sugar November, so these muffins were the perfect treat for us over the weekend and stopped us from craving those unhealthy sugary treats. The first batch of these muffins i made i used a different recipe and tried using almond flour (instead of almond meal or spelt flour) and found the muffins very dry. So i ended up just altering the spinach and feta muffin recipe to make a sweet muffin recipe and they come out lovely and moist. Ingredients Dry  2 cups of white spelt flour 1/2 teaspoon of salt 1 teaspoon of baking soda 1 cup of blueberries Wet 3 eggs (lightly beaten) 1/2 cup of olive oil (or melted coconut oil) 1/2 cup of plain natural greek yogurt The rind and juice of 2 lemons 1

These spinach and feta muffins are super tasty and perfect for a snack, especially a snack on the go. My friends and I went up to Edinburgh to watch the All blacks play Scotland over the weekend and wanted some healthy snacks for the train ride up and these were perfect.  In this recipe you use 1 cup of sweet potato puree - to make this i peeled, chopped and roasted 3 small/medium sweet potatoes in the oven for 45minutes. Then i used a stick blender to make a smooth puree. This makes enough for 1 cup.  Ingredients  DRY 2 cups of white spelt flour 1 teaspoon of salt 1/2 teaspoon of black pepper 1 teaspoon of baking soda 1 cup of spinach roughly chopped (or you could use kale) 2 tablespoons of finely chopped parsley WET 3 eggs (lightly beaten)  1/2 cup of plain natural greek yogurt  1/2 cup of olive oil (or melted coconut oil)  1 cup of sweet potato puree 100g of feta Method  1. Preheat your oven to 200 degrees celsius before you start t

These croquettes are an ideal snack or delicious side to go with lunch or dinner. Anything can be added to the recipe as this is just a base recipe. You can add extra herbs, spices, or vegetables to jam pack the croquettes with extra flavour and goodness. I have used potatoes as a base in this recipe but you could also use sweet potato or pumpkin/squash. Ingredients 2 garlic cloves (finely chopped) 1/2 cup of peas (frozen or fresh) 2 large potatoes (peeled, boiled and mashed) 1 cup of cooked quinoa 1 organic vegetable stock cube 1/4 cup of fresh coriander leaves (chopped) Coconut oil or olive oil (for frying) Salt and pepper Method 1. Peel, dice and put the potatoes on to boil. 2. Rinse 1/2 cup of raw quinoa (1/2 cup of raw quinoa makes just over 1 cup of cooked quinoa) in a sieve. Boil 2 /1/2 cups of water and add stock cube (when cooking quinoa i always have 1 part quinoa 5 parts water/stock). Once the water is boiled add quinoa, stir, cover and simmer for 20 minu

This is for all you peanut butter lovers out there (and actually any kind of nut butter lover)! This chocolate nut butter fudge is scrumptious. You can use any nut butter that you wish (peanut, almond, etc). I used the most delicious peanut butter ever...Pic's Really Good Peanut Butter that is made in my hometown, Nelson, NZ. This was  kindly shipped over to me especially on my birthday from the lovely Mrs Higgins!! Pic's Peanut Butter is made with 100% peanuts and nothing else. Heres the link if you would like to check it out:   http://picspeanutbutter.com/pics-products/ I used crunchy peanut butter because thats what i had in the cupboard and i like the crunchy texture but it is up to you what you use, smooth or crunchy both work well. This fudge is another super easy recipe as there is no cooking required, only freezing. The recipe is done in two steps for the two layers and needs 20minutes freezing time in between each layer. Ingredients BOTTOM LAYER 1/2 cup

These salmon parcels are scrumptious and perfect for dinner. You can add anything you like to them! I always change up the recipe depending on what i have in the fridge! I usually use asparagus in the parcels as well because it goes so well with fish but i didn't have any in the fridge this week! Ingredients 1 salmon fillet (1 for each person you are feeding) Half a lemon 1 small lob of organic butter (or you could use coconut oil) A few sprigs of lemon thyme Salt and pepper Veges to serve (i used roast sweet potato and butternut squash and steamed broccoli and carrots) Method Preheat the oven to 180 degrees. I prep the veges first. If you are roasting veges you will need to prep and cook those for at least 30minutes before you start cooking the salmon. 1. Place the salmon fillet in a square of tin foil. 2. Squeeze the lemon juice over the fillet. 3. Add a small lob of butter to the top of the fillet (you could use coconut oil). 4. Top the butter with a