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Sunday Brunch Sorted! A quick & healthy recipe to make for Sunday brunch

Ok so we all know Sunday’s should be for relaxing, reading, sleeping in but at some point you are going to have to eat! I love this delicious open burger recipe I make for my family. It’s quick and easy to make and full of nutrients. Perfect for those who are eating Keto style foods or gluten free and lactose free.

Mushroom open burger

Serves 4 cooking & planning time: 30 minutes

Ingredients

500 g beef mince

Salt to taste

2 large or 4 medium sweet potatoes

4 teaspoons Chives

4 tablespoons Lactose free cream cheese

4 very large mushrooms (for burger base)

4 slices lactose free cheese

1 tablespoon plant based or lactose free butter or margarine

Method

1) place mince in a large glass bowl and add salt, mix salt in and split mince into 4 equal size piece and form into balls. Place in fridge until needed.

2) Fill a medium size pan halfway with water, add salt to taste and peel and cut sweet potatoes into chunks, place in pan and set to boil. Once boiled, remove and drain and set aside until ready to use.

3) While sweet potatoes are boiling, heat up a grill or grill pan. If using grill pan add butter/margerine, once melted add one ball of mince at a time and squash down with a metal spatula to form burger. Set on medium and cook 2-3 minutes then flip and cook other side for the same amount. if pan is big enough add mushrooms and fry a couple minutes each side or do one a separate pan.

4) when you flip burgers over add a tablespoon of cream cheese on top, sprinkle chives and add cheese on each burger.

5) Mash sweet potatoes and once mushrooms are cooked place in a plate and add burger sprinkle at chives if you like.

Serve with French fries or healthy salad.

This burger is not only delicious and healthy but very filling. All the flavours blend beautifully and is perfect for not only brunch but lunch, dinner and breakfast!

Thank you as always for read my post! Hope you enjoyed this recipe.

Vicky

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Want a quick, healthy & delicious brunch/lunch recipe keep reading!

Fresh sushi platter

This year I am making a big effort to lose 10 kg that I have been hanging onto for the last 17 years! It’s been an on/off dilemma that I feel no matter what I do I can never win.

I started last year with a calorie counter app which helped me keep control of what I have been eating and then of course the holidays kicked in and out went my diet! So here I am again new year and hopefully new me!

Here is a recipe I put together that’s fresh and easy to make and very delicious and filling!

Salmon Sushi Platter

Ingredients

100g salmon

1 small avocado

3 mini cucumbers or 1 medium one

1 tablespoon chopped chives

2 tablespoons fat free mayonnaise

1/2 cup cooked basmati rice

1 tablespoons white vinegar

Salt to taste

Method

1) Wash and cut cucumbers into strips

2) Peel and slice avocado into thin strips

3) In a small bowl place rice and pour vinegar on top, mix thoroughly.

4) in a large plate place rice in the middle of the plate and place the vegetables and salmon around the rice. Place mayonnaise on the plate.

5) Sprinkle chopped chives on top and salt to taste and serve.

Hope you enjoyed this recipe.

Vicky

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Starting my New Years Resolution Early! Healthy Eating! What’s Yours?

Ok well we are at the tail end of the year. The time of year we are going to make a bunch of promises to ourselves which we will most likely never keep!

Mine again is too loose weight and be healthy! And this year I have extra motivation. My 50th birthday! So wish me luck. I will definitely need it. Here is a quick recipe for a delicious and nutritious breakfast to get you started.

Berry and date yoghurt bowl

Ingredients

1/2 cup raspberries

1/2 cup blueberries

3-4 dates

1 teaspoon mixed chai seeds

4-5 tablespoons natural Greek yoghurt (I used lactose free yoghurt)

2 teaspoons pure maple syrup

Method

1) Wash berries and place in bowl add yoghurt, sprinkle chai seeds and dates on top. Drizzle with maple syrup and you are good to go!

That’s it. Simple Fresh and Tasty!

I have stocked my fridge full of berries, yoghurt, avocado and salmon! As I come up with more recipes I will put them up for you!

Thank you to everyone who has read my blog and subscribed. I really appreciate your support. If you haven’t subscribed already please do to get all the updates on my latest posts.

Wishing you all a happy and safe New Year!

Vicky

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Looking for a quick and easy way to prepare your family meals? If so read on……

My family has different tastes in food, different requirements and so I find preparing dinner a nightmare at times.

I found this brilliant indoor grill while out shopping one day and it’s been a lifesaver at meal times. Now I can cook steak for the boys and chicken for us girls. I only use one appliance and the washing up is easy!

The grill is electrical with a drawer you fill with water. The water acts as a buffer so there is minimal smoke. You can use it indoors or outside.

I will put recipes up from time to time of things I have cooked on this grill.

Thank you for reading my posts. Have a wonderful day.

Vicky

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It’s Tuesday so I guess that means Tacos

Who doesn’t have tacos on a Tuesday, well us sometimes, but the last few Tuesdays we have definitely made up for it!

I have been watching a show on Netflix completely dedicated to tacos its called Taco Chronicles. Its an amazing journey into the world of tacos. I had no idea on the variety of flavours involved with this little guys! From authentic Mexican food to American style Mexican food, your eyes will feast on a vast array of flavours and colours and definitely will be enticing you into making everyday taco Tuesday!

A while back I found a recipe on the internet for slow cooked pulled beef tacos. Up until then I had always used minced beef, slow cooking slabs of meat and shredding them for tacos and sandwiches is totally on another level. I am new to slow cooking and definitely a novice, though I am learning how to blend flavours and adjust cooking times to get the just right tenderness. Now that I am learning I don’t think I will go back to just quickly frying up some mince and there you go!

I have been buying brisket meat for a while now and slow cooking it. I don’t know all that much about meat and I mainly prefer chicken, brisket is definitely a meat that is better slow cooked and depending on how long you cook it , it can be made into a corned beef style meat, either flaked or cut into slices or cook for longer and you get the delicious pulled beef everyone seems to be craving these days! Its also inexpensive and the slabs of meat can be cut into smaller portions and frozen until you need to cook them. Perfect for the whole family.

Well enough of me raving on. Below is a recipe I have adapted to suit our tastes. Its perfect for tacos, burritos, hero sandwiches, salads, anywhere you would normally use pulled beef.

Ingredients

1kg Wagyu beef brisket

2 tablespoons BBQ meat rub

1 tablespoon smoked paprika

1 tablespoon ground cumin

2 tablespoons brown sugar

salt to taste

2 cups water

1/4 cup balsamic vinegar

1/2 cup apple cider vinegar

1/4 cup maple syrup

1 tablespoon smoked BBQ sauce

1 punnet grape or cherry tomatoes

1 large green capsicum )bell pepper cut into large chunks

Method

  1. Place brisket on clean surface and gently pat with paper towel or clean cloth to dry any liquid from the packaging.
  2. In a bowl combine BBQ meat rub, smoked paprika, cumin, brown sugar and salt, take handfuls of the mixture and rub onto the top of the brisket slab. Set aside in the fridge for approx 20 minutes to half hour. ( mixture should look absorbed into the meat)
  3. In the meantime in a large slow cooker combine water, balsamic vinegar, apple cider vinegar, maple syrup, BBQ sauce and ketchup. Mix together until combined. Add chopped tomatoes and capsicum and mix again.
  4. Gently place beef into slow cooker and add more water if necessary to ensure the liquid covers the whole brisket. Set on low and cook for 8 hours.
  5. Once cooked gently remove from slow cooker and either slice of pull beef, use immediately or place in bags to store in refrigerator or freezer for later use.

And basically that’s it! Its a simple recipe that you can put together the night before and slow cook ready for the next day or on a weekend too. I haven’t used any garlic or onion as these ingredients don’t do well for us health wise, but if you like them you can add them in if you want.

Well as always thank you for reading my post. Sorry its been a while since I have put up any recipes, its been a hectic few months. Hopefully once things slow down I can add more. Have a wonderful day everyone!

Vicky

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My new best friend…..

Move over George Foreman grill I have found a new best friend! The Russell Hobbs Multifunction benchtop oven!

Russell Hobbs Oven

This oven is amazing! It bakes, it grills, it air fry’s and toasts bread!

It has an easy to clean pull out tray they catches all the crumbs comes with 3 trays plus the crumb tray.

It’s not a bulky unit so would fit most benchtops. To clean just wipe with a clean damp cloth and wash removal trays in warm soapy water. Make sure to dry thoroughly before putting back in the oven. I bought mine from Big W.

Overall I give it a 10/10 for efficiency, reliability and time saving. Best of all the oven heats up quickly so no waiting time!

Thank you for reading my blog post! Wishing you all a wonderful day!

Vicky

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Sunday Funday Pancakes!

A little twist on your traditional pancake recipe!

Who doesn’t love fluffy pancakes on a lazy Sunday morning! By adding creamy delicious Greek Yoghurt to the mix they are even fluffier and more delicious! I use Jalna lactosefree Greek yoghurt.

Jalna is my absolute favourite brand of yoghurt as it truly is thick and creamy and a great compliment to any meal or eat it on its own.

Take a look at the recipe below!

Fluffy Greek Yoghurt pancakes

Thank you so much for reading my blog post! Hope you are enjoying your Sunday! As this is an original recipe please credit my blog if you are sharing it!

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Pumpkin & Sausage Risotto

A perfect meal for those nights when you are tired and want something quick nutritious to eat.

Serves 4-5

Prep time: 15 minutes

Cooking time 30-40 minutes

Ingredients

1 pack beef sausages (roughly 6-8)

1 onion

2 medium sweet potatoes

1/2 butternut pumpkin

1 punnet of cherry tomatoes

1 tablespoon of chives

1/2 cup grated Parmesan cheese

1 cup rice

2 cups chicken stock plus extra water

2 tablespoons of olive oil

Salt and pepper to taste

Instructions

1) chop vegetables and sausages into bite size pieces.

2) add oil to heavy based sauté pan, stir fry sausages and vegetables until sausages are brown.

3) Add uncooked rice and stir through. Pour in chicken stock and stir through, let mixture come to a boil and then turn down heat and simmer for 30 minutes or until rice is cooked.

4) Turn off heat and stir through Parmesan cheese and chives. Serve .

Thank you for reading. If you share my recipe please credit my page as this is my original recipe. All ingredients bought from https://www.woolworths.com.au

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Mid week blues….A quick and easy dinner recipe to combat those mid week blues

Lamb with potatoes and sour cream

Well you know how it is. It’s Wednesday, that day of the week where you are further away from Monday but still not close enough to Friday! Mid week meals can sometimes be difficult to plan as you know you will have to keep the momentum going for the rest of the week.

Well with a few simple ingredients you can whip up a delicious meal in no time. And bonus is you can make it completely lactose and gluten free!

Lamb with Roast Vegetables & Sour Cream

Prep time: 15-20 minutes (plus marinating lamb overnight, the night before.)

Cooking time: 1 hour

Serves 4-6

Ingredients

8 lamb chops

1 tablespoon lactose free butter

Marinade Ingredients

1/4 olive oil

1/2 cup lemon juice

1 teaspoon dried oregano

1 teaspoon dried parsely

salt and pepper to taste

Ingredients for roast vegetables

1 kilo potatoes

1/2 butternut pumpkin

2 large zucchinis

1 tablespoon vegetable stock

2 tablespoons olive oil

1/2 tablespoon dried rosemary

Garnishing Ingredients

1 tub lactose free sour cream

1 tablespoon dried chives

Roti bread to serve

Instructions

  1. In a large glass bowl add ingredients for the marinade and whisk to combine. Add lamb chops and leave to marinate overnight if possible. If not half and hour will do.
  2. Pre heat oven to 180 degrees Celsius, in a glass bowl place oil, vegetable stock, and rosemary, mix together. Place whole potatoes in bowl and coat with mixture. Place potatoes in an greased oven proof dish and place in oven to bake. (leave 1 hour to bake)
  3. Place chopped pumpkin and zucchini in glass bowl that potatoes where in and mix to combine, when potatoes have baked for at least 1/2 hour then place zucchini and pumpkin in the oven to bake.
  4. Place butter in heavy based fry pan and let melt, add lamb chops and fry each side until cooked, roughly 6-8 minutes each side
  5. Once cooked set aside in a clean dish and cover.
  6. Once vegetables have cooked in the oven you can assemble your plate by placing 1-2 lamb chops in plate, top lamb chops with some sour cream and chives. Place a roast potato topped with sour cream and chives as well as the zucchini and pumpkin on the plate. Serve with Roti bread.

I hope you enjoyed this recipe. It’s quick, simple and easy and full of nutrients. Hopefully it makes your mid week meal more enjoyable.

Thank you for reading my latest post.

Vicky

Please note this is an original recipe by me. Please do not copy. If you wish to share my recipe please quote my blog page www.vickyshandcrafteddesigns.blog

Thank you!