I have been cooking ever since I can remember. I love good, nutritious and healthy food!
It could be from my Greek heritage...always wanting to try different foods and experimenting with my own dishes. I love cooking for my loved ones, seeing them happy makes me happy!
Evie's eats is about:
I hope you enjoy my recipes!
1. Preheat oven to 170C fan forced.
2. Combine the grated carrot, apple, chia seeds, olive oil, vanilla, honey, orange juice, and eggs into a mixing bowl.
3. Add the spelt flour and baking powder.
4. Mix well and spoon muffin mix into prepared muffin tins.
5. Sprinkle some pumpkin and sunflower seeds on top.
6. Bake for 35 - 40 minutes or until cooked through and enjoy!
1. Preheat oven to 165 C (fan forced)
2. Combine smashed banana, eggs, honey, baking powder, cinnamon, vanilla and oil into a large mixing bowl.
3. Add coconut and spelt flour or wholemeal flour.
4. Mix through until combined.
5. Spoon mixture into an oiled loaf tin, or you can line with baking paper.
6. Decorate the top of the bread by adding crushed walnuts and coconut.
7. Bake for 1 hour or until the bread has cooked through.
8. Cool completely in the tin before removing.
9. Serve at room temperature or lightly toasted and enjoy.
1. In a container mix chia seeds into the coconut water.
2. Add vanilla essence.
3. Store in an airtight container overnight.
4. To serve, put chia pudding into a bowl and layer with desired fruit. I put banana and blueberries.
(You can add honey, agave syrup or maple syrup but I found it sweet enough).
Suggestions for serving: You can add yogurt, peach, mango, mixed berries etc.
Method: Blend everything together until frothy and smooth and enjoy!
1. Combine all ingredients in a bowl and mix thoroughly until combined and banana is completely mashed up. (I used my hands)
2. Using a teaspoon, scoop mixture and roll into a ball.
3. Place cocoa balls on a plate with shredded coconut and continue until all cocoa balls are made.
4. Refrigerate for at least an hour before serving and enjoy!
Suggestions: You can add pe
anut butter in mixure. Also you can coat with cranberries or cocoa instead of coconut.
1. In a pot, steam sweet potatoes until soft.
2. Once soft, mash and set aside to cool.
3. In a pan, add a tsp of coconut oil and cook garlic and shallots until soft.
4. Drain all excess liquid from tuna cans and with a fork and flake the tuna in with the sweet potato mixture. (I also add chillies from cans)
5. Add the shallots, garlic and egg and combined mixture well.
6. Add almond meal and fold the mixture until it's not sticking to your fingers. A little is ok.
7. Once all combined, add salt and pepper to your liking.
8. Roll mixture into balls and form a patty like shape. Size is dependent on personal choice.
9. Heat coconut oil in a pan and cook your parties until brown or even slightly black on either side. (You don't taste any char if cooked slightly black).
10. Serve and eat straight away with a side of salad and lemon squeezed on rissoles and enjoy!
(Remaining mixture is fine to have as leftovers the following day. Or you can freeze cooked rissoles).
2 chicken breasts
50g feta (of your choice) crumbled
1 small packet baby spinach
1 sweet potato peeled and sliced
1/2 teaspoon coconut oil
Juice of 1/2 a lemon
1 clove of crushed garlic
Salt and pepper
1. Preheat oven to 200C/180C fan forced.
2. Place the sweet potato in a saucepan of cold water, bring it to boil and cook until tender.
3. Use a sharp knife to cut a deep horizontal slit into the side of each of the chicken breasts. (Don't slice all the way through).
4. Stuff both chicken breasts with crumbled feta and 1/2 packet of the baby spinach. (I used other half for salad) Use toothpicks to hold it closed if you need to. Season with a little salt and pepper.
5. Pan fry stuffed chicken breasts with coconut oil for 5min on each side to seal it. Transfer to the oven and cook for a further 20-30min or until cooked through.
6. Drain the water from the sweet potatoes and mash until smooth adding garlic, rosemary, salt and pepper. (You can add butter and/or milk. I didn't.)
7. Make salad of your choice. (I used the left over baby spinach, tomato and avocado).
8. Once chicken is cooked remove toothpicks (if you used any) squeeze half of the lemon juice on chicken and serve alongside the sweet potato and salad.