Evie's Eats!

 

 

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

  • Getting people  to cook their own food and eat healthier 
  • To appreciate wholesome and healhy home cooked meals
  • To find happiness with family and friends through the texture, vibrancy and aromas of delicious food

 

I hope you enjoy my recipes!

 

Breakfast or Snacks

 

Delicious Carrot, Apple, Chia Seed Muffins!

 

 

 

 Ingredients:

  • 250g grated carrot
  • 1 apple roughly grated apple (skin on)
  • 1/4 cup chia seeds
  • 300g wholemeal spelt flour
  • 1/4 cup olive oil or melted butter
  • 1/4 cup raw honey
  • 3 organic eggs
  • 1/2 cup of freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  •  3 teaspoons baking powder
  • Handful of pumpkin and sunflower seeds to sprinkle on top 

 

 

Method:

 

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!

 

Serves 12

Evie's Amazing Avocado, Feta & Mushrooms on Toast!

 

 

Ingredients:

  • 4 slices of wholegrain bread
  • 1 avocado (mashed)
  • 50g of Danish feta (crumbled)
  • 6-7 mushrooms
  • Tsp butter
  • Bbq seasoning (from the spice aisle)

Method:

  1. In a pan place the tsp of butter and cook mushrooms until soft.
  2. Add some bbq seasoning to taste and cook until tender.
  3. Toast the bread and add mashed avocado and feta cheese.
  4. Top with the mushroom?s and enjoy!
Serves 2-4

 

Mouthwatering  Banana and Coconut Bread! (sugar and dairy free)

 

 

Ingredients:

  • 2 medium ripe bananas
  • 200g wholemeal self raising or wholemeal spelt flour (I used spelt flour)
  • 150g shredded coconut
  • 2 eggs
  • 2 tablespoons honey
  • 100ml olive oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla paste or extract
  • 1 teaspoon baking powder
  • Handful of walnuts and 1 tablespoon of coconut for decoration

 

Method:


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.

Evie's Chia Seed and Fruit Delight!

 

 

Ingredients:

  • 1/2 cup white or black chia seeds
  • 3/4 cup coconut water (you can make it with milk, coconut milk or almond milk)
  • Splash of vanilla essence
  • Banana and blueberries

Method:


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.

Serves 3-4

Orange, Papaya & Lime Hydrating and Refreshing Smoothie!

 

 

Ingredients:                                                                                                                                

  • 1 blood orange
  • 1 cup roughly chopped papaya
  • 1 tsp. lime juice
  • 4 mint leaves
  • 1/2 cup water or coconut water
  • 1/2 cup ice

Method:  Blend everything together until frothy and smooth and enjoy!

Serves 1

Heavenly Coconut and Cocoa balls! (Vegan)

 

 

Ingredients:                                                                                                                                

  • 1 cup rolled oats (use gluten free if sensitive to gluten) 
  • 1 medium banana
  • 1 tsp. unsweetened cocoa powder (I used Healthy Chef's Naked Chocolat)
  • 1tsp. vanilla
  • 1 - 2 tbsps. honey
  • 1/2 cup shredded coconut on a plate to coat the cocoa balls

 

 

Method: 

 

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.

 

Serves 2

Salads

 

Evie's Extra Healthy Pumpkin & Quinoa Salad!

 

 

Ingredients:

  • 1/2 cup of quinoa
  • 1/4 pumpkin
  • 1 clove of crushed garlic
  • 1 onion diced
  • 1 tsp olive oil for cooking
  • 8 cherry tomatoes halved
  • lettuce to serve (choose your favourite type)
  • Juice of ½ lime

 

 

Method:

  1. Boil quinoa as per instructions.
  2. In a pan add oil, onion and garlic sauté until translucent.
  3. Add cherry tomatoes and cooked quinoa, stirring until all mixed.
  4. In a bowl add the lettuce, scoop the quinoa mixture on top and squeeze the lime juice.
Serves 2

Best Beetroot, Orange & Walnut Salad!

 

 

Ingredients:

  • 1 large beetroot
  • 1 orange
  • Handful of crushed walnuts
  • 50g Danish feta
  • Zest and juice of one orange
  • Salt and pepper

 

 

 

Method:

  1. Preheat oven to 200 degrees.
  2. Wash beetroot and pat dry. Wrap beetroot in foil and roast in oven for 50-60 min or until your knife slides easily in the middle.
  3. Remove beetroot from oven and peel (I used gloves). Allow to cool to room temperature before cutting into thin wedges.
  4. Zest the orange. Segment orange over a bowl, catching juices as you cut. Reserve the juice.
  5. Plate the roast beetroot with the orange segments and crumble the feta cheese over the top. Pour over the reserved orange juice and top with walnuts and orange zest.
  6. Finish with a sprinkle of salt and pepper and enjoy!
Serves 2

Lunch or Dinners

 

Evie's High in Protein & Gluten free Tuna & Sweet Potato Rissoles!

 

 

 

Ingredients:

  • 2 large tins of Sirena chilli tuna in oil
  • 3 medium sweet potatoes, peeled and roughly cut
  • 1/2 cup almond meal
  • 1 egg
  • 1/2 bunch chopped coriander
  • 3-4 shallots chopped
  • 1-2 cloves of chopped garlic
  • 1/2 lemon
  • Coconut oil
  • Salt and pepper

 

 

 

Method:


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).

Serves 2-6

Evie's Delicious Stuffed Chicken With Feta And Baby Spinach!

 

 

 

Ingredients:


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
Rosemary
1 clove of crushed garlic
Salt and pepper

 

 

Method:


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.

 

Serves 2