The Sweet Life

With the blueberry filling and the cinnamon-spiced oat crumble on top, this easy dessert always disappears quickly! If you happen to have any leftovers, eat them plain for breakfast the next morning. I won’t judge! The crumble will last for at least 6 days if covered and chilled in the refrigerator. This recipe makes 9 square slices.  Ingredients  1 1/2 cups oats 1/2 cup wholemeal  spelt flour  2 teaspoons ground cinnamon 4 tablespoons pure maple syrup 3 tablespoons unsalted butter (melted and cooled slightly) 3- 6 cups frozen blueberries (depending on how thick you want the blueberry filling, you can also use fresh blueberries) 3 tablespoons cornflour  Method 1. Preheat the oven to 180 ℃ and lightly coat a 8" square baking dish with cooking spray. 2. To make the crumble - add the oats, flour, and cinnamon in a small bowl and mix together with a fork. Then add in the maple syrup and butter, stirring with the fork until completely mixed t

This recipe is one of my new favourites. It’s packed with flavour and so easy to make. I combined a chicken breast, rice, beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks in just one pan, even the rice. This one-pot meal is so easy to make and it’s faster than driving to get takeout!  Ingredients 2  skinless chicken breasts (diced into bite sized pieces) 3 tablespoon of olive oil 1/2 of a yellow onion (diced) 1 red capsicum (diced)  1 cup of uncooked extra-long grain brown rice  1 can of diced tomatoes (drained) 1 can of black beans or chili beans (drained and rinsed) 1/2 teaspoon of garlic powder 1/2 teaspoon of chili powder 1 teaspoon of cumin 2 1/2 cups of chicken stock Handful of grated cheese (optional) Salt and pepper Freshly diced tomatoes Diced spring onions Sour cream and/or  guacamole (optional topping)  Method 1. Sauté the onions in 2 tablespoon of olive oil until

I am continuously looking for banana recipes as we always have over ripe bananas in the fruit bowl towards the end of each week and i hate the thought of throwing them out when i know something delicious can be made from them instead. I really like this recipe, it is no fuss, quick and easy! It also dates amazing and is perfect to curb those sweet cravings.  Ingredients  3 ripe bananas 3 eggs 1/3 cup coconut oil 1 teaspoon baking soda 1 teaspoon salt 1 - 3 tablespoons cinnamon 1/4 cup walnuts (chopped) + extra to top the loaf (optional) 3 cups oats Method 1. Preheat oven to  180 ℃ . 2. Mash the ripe bananas in a large bowl. 3. Then add in the eggs and coconut oil, mixing thoroughly. 4. Add in oats, baking soda, salt, cinnamon, and walnuts, continuously mixing. 5. Pour into a greased bread loaf tin, make sure you grease the tin well as the bottom tends to stick (I use coconut oil or cooking spray). 6. Bake for 20-30 minutes or u

This is my new favourite soup recipe! I made a batch this week for lunches and absolutely love it. Its a hearty soup that's full of flavour and definitely fills you up.  Ingredients 2 tablespoons olive oil  1 medium onion (diced) 2 stalks celery  (diced) 1 medium jalapeno or a few pre cut jalapeno slices from a jar  (diced) 4 cloves garlic  (diced) 2 chicken breasts 6 cups chicken stock/broth 1 can diced tomatoes with chiles 1 teaspoon oregano  ½ tablespoon cumin  The juice of 1 medium lime ½ bunch coriander/cilantro (roughly chopped) Method Shredded chicken 1. Dice the onion, celery, garlic, and jalapeno (scrape the seeds out of the jalapeno before dicing) then cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender. 2. Add the chicken breasts (whole), chicken stock, canned tomatoes with chiles, oregano, and cumin to the pot.  3. Bring the whole pot up to a boil over high heat then