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.
YOU WILL NEED:
1 apple – diced
1 banana – mashed
1 teaspoon cinammon
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
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.
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! :
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.
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!
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)
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
Add the thai green curry paste and mix
Add the chicken and cook until it’s nearly done
Rinse and boil rice
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)
Add the tarragon and chilli flakes for an extra kick
Add the vegetables and simmer for another 5 to 10 minutes
Serve with rice!
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.
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!
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.
Black Bean Spaghetti
Fresh Lemon juice
Ginger (fresh or puree)
Salt & Pepper
Vegetables of choice (I’m using red peppers, baby corn and fresh greens)
Sesame seeds to finish
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
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! ❤