THE BEST KINDER BUENO BROWNIES

Ok.

brownies

STOP EVERYTHING

It’s not everyday I say this.

BUT STOP EVERYTHING

LET YOUR TEA GO COLD

LET YOUR TAP RUN OVER

Because this insanely delicious recipe needs your FULL attention.

brow

You’ve heard of slutty brownies – Oreo brownies – Creme egg brownies

But where oh where is the brownie ode to Kinder??

Kinder have given us every kind of joy imaginable. From the elegant bueno to the fun sized happy hippos, the creamy touch of bueno chocolate is like no other.

browhnyummAnd it’s about time we had a solid brownie recipe that would honour this gift to mankind.

These brownies are a 9.67/10.

That’s high.

Am I biased because I LOVE kinder?

Maybe.

Am I sorry about it?

Not at all.

 

Without further delay, here is my new recipe that absolutely BANGS

YOU WILL NEED:

  • 100g Kinder bar chocolate (5 bars)
  • 2 eggs
  • 2 tablespoons of cocoa powder
  • 2 teaspoons of vanilla essence
  • 180g butter
  • 200g caster sugar
  • 100g plain flour
  • pinch of salt
  • 5 kinder bueno bars
  • Kinder chocolate of choice to decorate (I used kinder eggs, happy hippos and kinder bon bons for an easter theme!)

METHOD:

  • Line a deep baking tray with baking paper and preheat the oven to 160 degrees
  • Melt the kinder chocolate – you can use a microwave on short 20 second blasts but to avoid burning the chocolate, place it in a plastic bowl above hot water
  • Once melted, leave the melted chocolate to cool (not harden)
  • Mix butter and sugar with an electric mixer until pale and fluffy
  • Add the vanilla and eggs and beat
  • Pour in the chocolate when cool (if you pour it in while hot it will cook the eggs and you’ll get some weird breakfast brownie thing that no one wants #dontdoit)
  • Sieve in the flour and cocoa powder along with the pinch of salt
  • Fold in the flour until it is barely mixed in
  • Add half the mixture to the tray
  • Get the kinder buenos and smash them up while in packets (heart breaking I know, but trust me)
  • Lay the broken bars onto the brownie mix (so it’s like brownie – bueno – brownie)
  • Add the remaining brownie mixture on top
  • Put the tray in the oven for 20 minutes
  • After 20 minutes, add your decorating chocolate to the top then pop the tray back in the oven for another 10 to 15 minutes depending on how gooey you like them! (adding the decorating pieces once the brownie is already partially cooked stops them from burning)

Allow to cool before you cut and LIVE YOU BEST LIFE

I just

I just can’t.

Thank you kinder 🙂

PLEASE LEAVE ME A COMMENT IF YOU MAKE THESE!

I’d love to know your thoughts because I truly believe these are a game changer

xoxo

Dr Saz

 

Banana & Apple Healthy Breakfast Muffins

Oh yes.

app

These banana and apple muffins are super easy, healthy, fun and most importantly delicious. A brag worthy rating of 8.84

I love to bake a large batch ( I double up on the recipe below) and pop them in the freezer. If I know I’ve got a busy day ahead, I’ll take some out to defrost the night before or microwave them in the morning for a hot delicious breakfast.

apppp

YOU WILL NEED:

(makes 6)

  • 1 apple – diced
  • 1 banana – mashed
  • 1 teaspoon cinammon
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 table spoon sunflower oil (optional)
  • 3 table spoons of self raising flour
  • 3 tables spoons of oats
  • pinch of salt
  • 1/2 teaspoon of baking powder

 

appp

apMETHOD

  • Pre- heat your oven to 170 degrees and grease a muffin tray – or line up 6 muffin cases on a tray.
  • Put the diced apple and a teaspoon of cinnamon in a microwaveable bowl – stir so that the apples are covered in the cinnamon and add a dash of water
  • Heat the cinnamon covered apples in the microwave for 1 to two minutes until soft-ish. Set aside to cool
  • Mash the banana in a large bowl
  • Add in the eggs and mix em up
  • Fold in the sifted flour, along with the oats, salt, baking powder and vanilla essence
  • Fold in the cooled (ish) apple chunks
  • Put a couple tablespoons of mix in each muffin case and put the tray in the oven  for 10 to 15 minutes until the delicious muffins are golden brown and a toothpick comes out clean when poked in the middle of one.

Serve and enjoy!

Let me know what you think!

XOXO Dr Saz

https://www.instagram.com/drsarasienna/

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Broccoli & Pesto Chickpea Pasta

Oh Hey Cuties!

Ready for a quick, easy, filling vegan meal prep recipe?

yaas

I tried this recipe a little while ago while entertaining friends, then edited it to make it a little easier and more nutritious! Hope you like!

maiin

Let’s go!

Ingredients

  • Pasta
  • Basil Pesto
  • Chick Peas
  • Lemon zest (or a couple of teaspoons of juice)
  • 1 large broccoli floret (boiled and mashed)
  • Chilli flakes
  • Teaspoon of ginger
  • Salt
  • Black pepper

lool

Method

  1. Sprinkle the pasta with salt and boil
  2. Boil the Broccoli
  3. Mash the broccoli
  4. Stir the mashed broccoli and all other ingredients into the pasta
  5. et Voila  🙂

mashed brocoliIt really is that easy!

You can top it with cheese to serve (I love it with parmesan)  if you’d like!fre

Let me know what you think!

xoxo

Dr Saz

Cajun Chicken & Couscous – MEAL PREP RECIPE

Oh Hey friend!

This meal prep recipe is quick, easy, healthy and most importantly DELICIOUS!

You can eat it hot or cold which is a treat for those of us who often don’t have access to a microwave at work! Here’s what you need:

Ingredients

  • Chicken breast (cut into small to medium pieces)
  • Thyme
  • Cajun seasoning
  • Table spoon of oil
  • Cous Cous
  • Red and yellow peppers – sliced thinly
  • 3 tablespoons of pesto
  • Salt
  • Kale – washed and stalks removed

Method:

  • Season chicken with thyme, cajun, olive oil and a splash of water
  • Cook in the oven according to instructions (25 to 35 minutes)
  • Once cooked, pour the chicken and chicken stock  stock into a pot
  • Boil the kale in water with a pinch of salt for 8 minutes
  • Add pesto, cous cous and boiled water to the pot with the chicken
  • Season with salt and pepper
  • Place a lid on top of the pot and allow it to sit for 5 minutes
  • Once the cous cous is cooked, stir in the sliced peppers and kale
  • Divide into portions
  • Fridge/freeze for storage 🙂

You can see the VIDEO RECIPE here!

Truly loved this prep, so easy and convenient and truly delicious!

8.98/10

Let me know if you try it!

xoxo

Dr Saz

 

Valentines Day Strawberry & Dark Chocolate No Bake Cheesecake

Oh Hey Lovers

cropHere’s a recipe that will guarantee you crush falls in love..with this cheesecake.

This no-bake cheesecake is fun, easy and relatively healthy (not that healthy but less unhealthy than the usual types of cheesecake recipes)

Whether you are all boo’d up this Valentines or single as a pringle (why do we say that? Pringles legit come in multipacks), this recipe will set your heart afire.

Ready?

Let’s go

stuff

Ingredients

  • Handful of Strawberries
  • 3 squares of dark chocolate
  • 115g Icing sugar
  • 100g butter
  • 16 digestive biscuits
  • 600g Philadelphia lightest cream cheese
  • 284ml (1 tub) double light cream
  • 1 tablespoon of vanilla essence

chese 5

Method

  1. Crush the digestives until they are super crummy (use a rolling pin)
  2. Melt the butter in the microwave then pour it in the biscuits
  3. Stir until all the crumbs are covered
  4. Grease and line a cake tin (I made 3 smaller cheesecakes). A removable bottom tin like mine will made serving much easier!
  5. Push the biscuit mix into the tin – flatten it with a teaspoon and pop it into the fridgechese7
  6. Mix the vanilla, icing powder and cream cheese until smooth, adding the cream last chese 2
  7. Add the mix into the tin, tap the tin on the surface to ensure no bubbles and an even spread
  8. Put the cheesecake in the fridge overnight (or freezer for 2 hours if you’re in aa rush like me)
  9. To serve, leave out of the fridge for 20 minutes,
  10. Blitz the strawberries and drizzle over the cake
  11. Microwave the dark chocolate and drizzle over too

Enjoy as you fall deeper and deeper in love… with this glorious cheesecake.

chese1Let me know if you try it!

Xoxo

Dr Saz

Thai Green Chicken Curry

I LOVE THAI FOOD

Ever since I did that really original millennial rite of passage – travelled solo around Thailand for four weeks – I have been in LOVE with Thai food. Apart from a distinct lack of readily available mature cheddar cheese (seriously searched everywhere and could not find a strong enough cheese?) that land really does have it all.

The raw ingredients can be a bit fiddly to get hold of, but here’s a simple, quick and delicious Thai green curry that I haven’t been able to stop eating this week!

1

Ingredients

  • Thai Green curry Paste
  • 1 can Low Fat Coconut milk
  • Thinly sliced Chicken pieces (swap for butter beans for a veggie option!)
  • Spring onions, chopped
  • 2 gloves of garlic, chopped
  • Vegetable oil or Sunflower oil
  • Chilli flakes for seasoning
  • Tarragon for seasoning
  • Vegetables of choice ( sliced mushrooms & red peppers)

2

Method

  1. Heat the oil and fry your sliced garlic until it is a very light brown – DON’T BURN IT. sorry for the capitals but burning it will ruin the taste so if you burn them just throw them out and order in
  2. Add the thai green curry paste and mix
  3. Add the chicken and cook until it’s nearly done
  4. Rinse and boil rice
  5. Add the coconut milk (1 400ml can goes with 1/3 of a thai green curry paste jar, I personally use the whole jar of paste because I like it less creamy)
  6. Add the tarragon and chilli flakes for an extra kick
  7. Add the vegetables and simmer for another 5 to 10 minutes
  8. Serve with rice!

4

*TIP* 

To get that cute fancy shaped rice, simply place your rice in a small bowl or Tupperware tub, fill it up and press it down into the tub, then turn it over onto your plate! Garnish with fresh basil for extra instagram likes.

Add in MORE vegetables, use less oil, use lean chicken breast and serve a smaller portion of rice for a lower calorie/leaner dish.

You’re welcome.

3

Let me know what you think if you try it!

I give it a Dr Saz rating of 8.36/10

xoxo

Dr Saz

The Mindset that helped me achieve my Fitness Goals

I wasn’t always fit.

Well.

I was.

And then I wasn’t.

And then I had no idea how I ever was.

It was weird.

Long story short, I was a junior athlete, represented my country internationally, got injured, went to university, stopped athletics and got fat(ter).

At my heaviest I weighed 70 kg on a 5 ft 3 frame. Not obese, but overweight.

And I felt horrendous. I was fully addicted to over-eating and sugar, I was tired and lethargic. I had NO SELF CONTROL which was emotionally stressful. You know the feeling when you really want to stop eating but it feels like you literally can’t? That’s deep. And it sucks. Although I kept most of this internal, and thought it was normal at the time-  I obsessed over my weight and body. It was always a thing, if you know what I mean.

University ball? I need to lose 10lbs. Tagged in picture on facebook? I need to lose 10lbs. Person looked at you funny? It’s cos I’m fat and need to lose 10lbs.

It feels crazy looking back. Turns out my journey to lose weight, to become fit and healthy was about FAR MORE than my weight loss. It was a whole journey of learning to love myself in a real and practical way – but we can discuss that another day.

I tried diet after diet. I’m quite an impatient person, so I usually went for the ‘2 week fix’ protein only no carb run 10 miles every day type of fixes.

Needless to say, they failed.

Year after year.

With each fail I learnt new ways to fail. I learnt the importance of accountability, enjoying my food, maintaining quality of life and meal prepping.

But for me the one thing that changed the game was when I took the time limits off and stopped rushing.

After around two years of yo-yo dieting and no lasting success, I realised that (by God’s grace) 5 years from now I’d be five years older either way.

So I took the time limits off.

I stopped googling ‘how to lose weight fast’. I stopped setting stupid targets of 2lbs weight loss per week. I decided that it didn’t matter how long it took – I would simply never quit. I’d eat a realistic, enjoyable and sustainable diet for however long it took. I’d keep exercising, slowly but surely increasing the intensity – not in a rush, but gradually enough to cope and improve.

I didn’t need to get fit for the ball or get fit for my 21st anymore.

I just needed to be fit – and fit doesn’t have a time limit.

Removing unrealistic time limits from your fitness goals sounds simple – but it is huge. It changes everything. It changes your perspective, your route, your focus and your tactics.

It’s like two people (let’s call them Lindsey and Chukwu) want to get from point A to point B. Point B is 100 miles away. It’s the year 1734 and the only method of travel is by horse back (weird analogy coming up but hear me out..).

Lindsey is inpatient. She wants to get there as fast as possible. She doesn’t pack a lunch or provision for the journey. She sets out with a dodgy plan that promises to cut the journey by 3 days by taking her through short cuts. There are no rest points in this journey plan. No time to feed the horse or nap. But Lindseys like, ‘that’s cool!’, she really wants to get there a.s.a.p so she will simply power through and go extra hard for a shorter period of time.

50 miles into the journey, Lindsey finds herself stuck in front of a river with no bridge to cross – one of the promised short cuts fell a bit short. She’s tired, discouraged and has not reached her destination. She quits and stays by this river for about 6 months because she’s super disheartened – after all she did try super hard. One day she hears about another shortcut. She’s about 6 months behind schedule now so she decides she needs to hurry and sets off on this new short cut. Lindsey does this with great enthusiasm for each new short but she hears of. She tries to take short cuts for the next 5 years.

Chukwu on the other hand, doesn’t take a short cut. In fact he takes about 10 days to simply plan and PREPARE for the trip. It takes him ages. Along the way he even adds in a couple more rest points because he had not anticipated how tiring the journey would be on his horse. It’s tough. It’s difficult, but he keeps on keeping on in the knowledge that he will reach his destination. In the end he arrives 3 days late.

But he arrives. In fact, he arrives 5 years earlier than Lindsey – not that he minds, because he wasn’t rushing. His only aim was to arrive.

And that’s the whole point right?

To actually achieve your goals.

I truly believe that I achieved my fitness goals the moment I chose to stop rushing. The moment I said – I don’t care how long it takes, I’ll take the long, trusted, genuine route. No short cuts, no fad diets. I’ll keep going until I get there.

Practically speaking, this change of mindset changed the game for me in many ways:

  1. I improved my diet. No instant fixes, no cutting out of whole food groups
  2. I didn’t get discouraged when I failed because my goals were realistic so I was much less likely to fail.
  3. I wasn’t running late any more. When you are rushing for a target – it’s like running late. There’s no room or margin to allow for error. Suddenly, my errors (e.g woops just ate 10 digestive biscuits) didn’t matter any more because I wasn’t in a rush and I had margin. This meant I didn’t beat myself up over my inevitable mistakes because they were already accounted for
  4. I enjoyed the process
  5. I was happier

 

And here I am.

However many years later with a lifestyle that I truly love, healthy food that I genuinely enjoy (honestly didn’t know this was possible at one point) a body fat of 14.6% that I am maintaining without any strenuous effort, and a truly happy relationship with my body.

It’s a process, learning to both love and look after your body. Like and good relationship it takes time and patience.

Breath in, breathe out.

There’s no need to rush.

You’ve got this.

One step at a time.

 

xoxo Dr Saz