I love to add whatever is in the fridge into my omelette, hence the kitchen omelette waffle sink title! A little bit of this, a little bit of that, cheese is a definite (unless I am on my whole 30 weeks). By then adding it to a waffle maker, well, it becomes a special fancy omelette waffle and it is then also super portable (good for packed lunches) and surprisingly more delicious!
You make this like you would any omelette, I serve mine with a kitchen sink salad, but that recipe another day……!
Eggs are natures perfect package, I like to eat them every day. Rich in macro and micronutrients, you get a great hit of nourishment. If you struggle to digest eggs, then I suggest supporting your digestive system by adding some herbs to this recipe and having a shot of apple cider vinegar in some water either before or after eating it. This omelette is a great brunch recipe and will get some good oohs and ahhs! I like it with some guacamole too!
Kitchen Sink Omelette Waffles
A fancy take on an omelette which not only looks cool, but also tastes delicious.
This time of year and every change of season our body needs help to adjust. The healing spices in this turmeric tea have been used for centuries. We need to maintain our body temperature every day and when the outside environment is up and down that can be a stressful task for the body (cue fever!).
Spices have a long tradition in every culture to help support the body by providing essential nutrients as building blocks. Turmeric, ginger, cardamom, cinnamon, star anise, black pepper, cloves, cacao and nutmeg all have a rich tradition as healing herbs. Any combination of these is going to help to support, boost, calm and restore the body during any up and down period (stress included).
I love to make this at the beginning or end of the day. Especially when I am feeling run down, cold, stressed or pre-menstrual. The combination of the herbs gives a big dose of nutrients and healing power. I sometimes make it with milk (I tend to use this coconut cream or cashew milk), I also make it with hot water and a dash of coconut cream.
Simply make up a jar of this mix and add what you like. I especially like to add it to my hot chocolate recipe! The kids like it too….
A warming cuddle in a mug. Perfect to boost the immune system and calm the nervous system.
Yep, you read right, make flourless brownies in your blender! So easy and quick! Throw all the ingredients and then pour the mix into your baking tray or molds like I do!
My kids love these and they also take them to school as their snack. I love them because they take literally minutes to make, there is minimal washing up, they have great nutrition in them and are sugar-free so continue to build their healthy relationship with food and real chocolate.
They are also great with a cup of tea for me!!
Blender Flourless Brownies
A simple, delicious and nutritious adjustment of a classic chocolate brownie recipe to make in the blender. Blitz, pour and bake. Sugarless too.
1 cup coconut oil (you could also use butter/ghee)
14 dates (more or less for you own sweet tooth)
1-2 tbsp. coconut sugar (optional)
3/4 cup cacao paste or 1/2 cup 70-80% chocolate bar/chips
3/4 cup water
1/2 cup collagen hydrolysate (optional)
pinch of vanilla or tsp vanilla extraxct
Chocolate chips for the top (optional)
Add all the ingredients
(yes it is that simple!)
Pour into greased baking tray or moulds
Bake for 20 mins at 180c (it may be longer if you are baking it in a baking tray)
allow to cool. They may feel fragile but when they cool they will firm up
These have a rich dark chocolate taste. My kids love them but if you are used to refined sugar brownies, these may taste bitter, adjust and reduce the amount of sugar each time you make them to change your palate. On the flip side if you are used to being sugar free, these may taste really sweet!
If you want to know where I get my ingredients from, have a look at these items. I normally buy from iherb and these links will send you there (I get a bonus if you buy them too with this link). However, you can find the same brands in other shops too.
I absolutely love the combination of parsnip and apple together. I make cashew milk every few days and absolutely love how creamy it is. The combination of the cashews in the soup really make this creamier and also pack it full of healthy fats and protein. I soak my cashews first before I add them to help remove irritating phytic acid and cashews can be soaked for at least 30 minutes.
I have played with several grain free pizza bases over the years. We have been using this recipe for a year now and I am ready to share it with you all.
In my experience grain free bases are a faff to make and never taste like pizza most of the time! Traditional pizza base is very simple; flour (gluten and grain rich!), olive oil, yeast, water, sugar and salt. To recreate this without gluten and adding nutrients (which I always have to do!) is a tough thing.
I have really enjoyed my cauliflower crust however it was not nice cold and that is a must for lunchboxes! So I have been searching and playing for the right combination. I tried simply replacing the flour with a gluten free mix, but my need for nutrients was not being met! Then I decided that I actually wanted it grain free for the kids and my digestive needs. Thats when I turned to tapioca flour (see here for a great one to buy). Learning to use tapioca flour is an experience!!
2/3 cup of olive oil (I have also used coconut oil)
1tsp of dried herbs (I like an italian mix- you can use what you like or sun-dried tomato flakes)
2 tsp garlic or dried onion powder
2 tsp salt
3 cups of tapioca flour
1tbsp collagen hydrolysate (gelatin)
2 beaten eggs
1tsp nutritional yeast (optional)
3tbsp coconut flour
2 tbsp almond flour (optional)
dash of kefir (water or milk) (optional, you can also add a dash of apple cider vinegar)
Add the water, oil, herbs and garlic powder to a saucepan and bring to the boil.
Add the tapioca flour and it will instantly become a sticky mess (I mean dough)
Ensure it is all mixed in and allow to cool for 10-15 mins
Heat your oven to 200 centigrade.
Add in remaining ingredients until it is a dough that can be kneaded. You may need to adjust the dry ingredients. Coconut flour expands so be careful if you add more. The gelatin helps to make it more doughy.
I roll the dough out in between two pieces of baking paper. It is then easier to get really thin and then move to a baking sheet or pizza stone.
Roll your dough out to a couple of mm. It is a nice thin and crispy pizza, any thicker and it is a bit too chewy.
I have frozen the bases at this point
Put pizza in the oven to 20-30 mins to pre cook (longer if you have cooked from frozen)
Add toppings. I add passata, and whatever I fancy (the kids eat ham, pineapple and olives!) we like bacon, artichokes, olives and peppers!
Add cheese if you like and put back in the oven for another 10-15 mins.
The gelatin, almond flour and eggs add a good nutrient content to the pizza base so it is not so starch heavy. The oil adds a good fat content. We always serve with a nice crisp and colourful salad and it is very filling.