Banana & Apple Healthy Breakfast Muffins

Oh yes.

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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.

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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

 

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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

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Hash Brown Waffles Recipe

Oh my goodness

1 food

Possibly the most perfect, deliciously indulgent brunch recipe I have ever made.

Ok – I literally just ate these so I may be slightly shook – but I’m gonna go ahead and rate these a SOLID 9.13 and that is no small feat!!!

6Get your mates, husband, side man, nan and your personal trainers cousin round for breakfast – because the world NEEDS to know this recipe.

YOU WILL NEED:

  • 2 potato – shredded
  • 1 egg
  • 1/4 onion – finely cut
  • Parsley
  • Salt
  • 1 table spoon of coconut oil (softened)
  • Pepper
  • All purpose seasoning ( I use Aromat)
  • Couple spoonfuls of grated cheese
  • Soft cream cheese (highly rec) & Salad leaves to serve

5 food

3 foodMETHOD

  1. Grate the potatoes on the small holes side (?) of a grater
  2. Rinse them well – leave to sit in water for two minutes as you slice the onions4 food
  3. Drain the water from the shredded potatoes
  4. Mix in the egg, cheese, salt, pepper, coconut oil, seasoning parsley and onion
  5. Spritz your waffle maker with non stick cooking spray and heat it up
  6. Spoon mixture into waffle maker and cook until golden brown (around 10 minutes)
  7. Smother with cream cheese and sprinkle with leaves to serve

If you need a waffle maker click here for the one I love!!5

Wow.

I love it.

food 2

Do you love it?

Please let me know if you try it!  It tastes SOOO much better than it looks in the pictures.

OK LY BYE

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

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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

Healthy Breakfast Protein Waffles!

I LOVE waffles!

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I’m a firm believer in making healthy eating enjoyable. You don’t have to give up your favourite foods to eat well and Lord knows I did not sign up for a life of regret and taste bud abuse. With a few clever tweaks, you can carry on eating your favourite meals that will have you smiling all the way to the gym. (Can’t guarantee smiles on the way back from gym depending on sesh)

These high protein vanilla breakfast waffles will have you wondering why I haven’t won a Nobel peace prize. The glorious combination of ingredients while maintaining a light and fluffy texture is truly ground breaking.

Of course, to make this you will need a waffle machine! I use this one! :

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This waffle machine is THE BEST! Remove-able plates make it sooo easy cleaning! (As someone who has litteraly abandoned three waffle machines in the past due to too much maintenance effort, I can’t recommend this one enough. 5

Click here to buy!

LET’S GO!

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Ingredients :

(Makes 8 waffles! That’s 4 breakfasts if you pop them in the freezer as a meal prep!)

  • 1 Cup Plain Flour
  • 1 Cup low fat greek yoghurt
  • 2 scoops (50g) vanilla whey protein powder
  • 3 eggs
  • 2 table spoons of honey
  • 2 table spoons of sunflower oil
  • 3 tablespoons of milk of choice ( I used semi-skimmed lactose free milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon of baking powder
  • Fry light spray
  • Optional – handful of frozen strawberries for compote
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The smooth mix of greek yoghurt and protein powder! (Tastes great with granola too!)

Method:

  1. Mix the yoghurt and the protein powder until smooth
  2. Whisk the eggs loosely and add them to the protein yoghurt mix, along with the vanilla extract
  3. Sieve in the flour and baking powder
  4. Add in the honey, milk and sunflower oil (adjust amount of milk to preference)
  5. Heat up your waffle maker (light on the top goes red when hot)
  6. Sprits with some fry light spray
  7. Add in 1 ladle of mixture to each area (aim to cover the base! Make sure you push mix into the corners to stop your waffle looking deformed)
  8. Close BUT DO NOT LOCK the waffle maker! This allows the deliciously light and fluffy waffles to rise
  9. Heat until golden brown (4 to 7 minutes)

4Optional:

  • Microwave a handful of frozen strawberries for 1 minute
  • Mash them (sophisticated word for mash please?) with a fork
  • Pour on top of waffles for a deliciously sweet, sugar free compote

ENJOY!!

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I give this recipe a Dr Saz rating of 9.17!!

PRETTY FREAKING HIGH

Let me know if you try it 🙂

xoxo Dr Saz

Get the camera that I use here!

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.

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Let me know what you think if you try it!

I give it a Dr Saz rating of 8.36/10

xoxo

Dr Saz

Ginger & Lemon Black Bean Spaghetti with Salmon

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I love this meal.

Best fresh, but equally meal prep-able.

I’m really enjoying trying alternatives to my traditional meals these days!This organic black bean spaghetti from Aldi is made 100% from black soya beans. It’s gluten free, naturally full of protein, fibre and surprisingly low carbohydrate. But most importantly – it doesn’t taste like crap!3

It’s slowly becoming one of my favourites not only because of how great it tastes, but because it looks really cool and helps me look like a top of the range foodie instagrammer.

Here’s what you’ll need.

Ingredients:

  • Black Bean Spaghetti
  • Salmon flakes
  • Sesame Oil
  • Fresh Lemon juice
  • Ginger (fresh or puree)
  • Salt & Pepper
  • Tarragon
  • Chilli flakes
  • Vegetables of choice (I’m using red peppers, baby corn and fresh greens)
  • Sesame seeds to finish

4

Method:

  • Boil spaghetti in hot water until it is almost done – takes like 4 mins
  • Add the sesame oil, all the dry seasoning, red peppers and the baby corn to a hot frying pan
  • Throw in the spaghetti
  • Add the lemon juice and ginger paste
  • Add the greens
  • Mix it all up
  • You can either sprinkle the salmon on top or throw it in the mix
  • Serve, instagram and eat slightly less hot than if you hadn’t instagrammed it

 

Let me know if you try it! I would love to see when you do! Tag me on instagram, twitter and facebook @DrSarasienna or use the hashtag #DrSaraSienna

 

xoxo

Dr Saz

Pumpkin Spice Pancakes

Happy Sunday Beauties!

Today I bring you the perfect lazy Sunday Brunch Recipe – Pumpkin Spice Pancakes!

I came up with this delicious recipe sometime during January, after Starbucks stopped their seasonal drinks and the withdrawal symptoms kicked in.

These things are super lean, naturally sweet and so filling! The recipe makes 15 pancakes if you put two tablespoons of mix per pancake. Simply whip up the ingredients and use flight light spray to save on the oil! Feel free to skip out on the flour – it simple keeps the texture light and fluffy which I personally prefer (I’m a firm believer that carbs are not the devil).

Would LOVE to see your versions so be sure to tag me if you try them! Recipe and Nutrition info below! ❤ 1pcpnPSP