I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.
Basic overnight oats
1/3 cup rolled oats
1/2 cup milk
1/2 tblsp chia seeds*
1-2 tsp honey or other sweetener (adjust to your sweetness tastes)
*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer
Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.
I’m a little late of the mark, I know, but I just had to get an Australia Day dessert in before the day was over. I wanted to steer clear of the stock standard lamingtons and pavlovas and do something different. These are macadamia crumble mini cheesecakes, using Australian honey and macadamias.
In keeping with my blog resolutions for this year of creating more healthy desserts, this one uses light cream cheese, is wheat free (possibly gluten free, oats is a questionable ingredient when it comes to gluten) and sugar free as well. Trust me though, you won’t miss any of those ingredients in this dessert. The crumble almost tastes like ANZAC cookies, how much more Australian can you get?
Honey and Macadamia Crumble Cheescakes
(makes 8 mini cheesecakes)
1/4 cup oats
1/4 cup coconut
1/4 cup macadamias (lightly chopped)
2 tblsp honey
250g light cream cheese
4 tblsp honey
To make the crumble, combine all the dry ingredients with honey. Toast the mixture in a pan until lightly golden, set aside. Same goes for the cheesecake filling, just combine the cream cheese with the honey and mix well.
To assemble the dessert, pour half a tablespoon of crumble into little bowls, spoon or pipe cheesecake mixture and top with more crumble. It’s that simple, no need to turn the oven on, no special equipment, and the best part, you can do it all in 15 minutes.
Happy Australia Day! I know what we’ll be having for dessert, what about you?
Just over six months ago we embarked on a journey to the subcontinent. My husband, son and I left in late December to make a few stops along the way. Phuket and Kuala Lumpur were on the cards before getting to India, a country neither of us had been to, despite our Indian heritage. This was not a holiday by any means, our sole purpose was to attend the wedding of Abdullah’s sister (my wonderful sister in law), Aasiya. What we never expected was to leave feeling humbled, grateful and renewed.
India is an amazing place with amazing people and beautiful sights. One of the most enjoyable parts of our trip was definitely the wedding and the functions that preceded it. And coming a close second was the food, there is honestly nothing like Indian food, so intricate in flavour and colour. My favourite dish in India was anything that had paneer (an Indian cheese, looks like a block of fetta, texture and taste of cottage cheese).
It’s something I always order in an Indian restaurant here and usually cook with the frozen bags at home. As in India has a high population of vegetarians, paneer is extremely popular, and depsite having over 20 paneer dishes while in India, not one of them was the same, there was paneer in different types of curries, paneer with marinates that were grilled, paneer balls, crumbed paneer, paneer stuffed in chillies and vegies, and too many more to mention. Even after all that, I wasn’t sick of the paneer, and forunately for me, on my last day in India I watched an Indian chef on TV make paneer from scratch, I couldn’t believe how easy it was.
Since our trip, I have made paneer countless times, and there’s nothing like the fresh stuff, I’ll never go back to frozen again. I will be doing a recipe on how to make paneer from scratch sometime in the near future. For now, here’s a recipe using paneer.
Paneer Malai** Tikka
1/2 bunch corriander
3/4 tsp salt1 tsp ground cumin
1 whole green chilli
1 tblsp lemon juice
1/2 cup cream (**malai is an Indian term for cream)
Cut the paneer into cubes and set aside in a bowl. Grind all ingredients except for cream in a blender, once blended into a paste mix in cream. Pour over paneer and leave to marinate. Cook off on a medium to high heat in a about 1 tblsp oil. Serve with naan bread.
Variation: This recipe works well with chicken, just substitute the 500g paneer with 500g chicken pieces.
India is a definite must see and it’s a place I’m sure we’ll be visiting again. For now, enjoy some photos from our trip.
Try out this paneer malai tikka recipe, great with chicken as well. Oh and Happy 6 month Anniversary Aasiya and Salim!
… not a dinner date. A medjool date, or whatever type you like really!
It is a sunnah of our Prophet (pbuh) to break your fast with dates and water. “If one of you is fasting, he should break his fast with dates. If dates are not available, then with water, for water is purifying.” [Ahmad]
I know we all would have stocked up on dates before the start of Ramadhaan so if you’re looking for some new ways to use your dates here’s one, date filled with nuts, you could almost call it a date baklava.
Nut filled dates
6 tsp nuts of your choice (I used cashews and pistachios)
12 dates ( I used medjool)
Note: the ratio is approximately 1 tsp of nuts to 2 dates
Slice dates on one end and remove pit. Grind nuts in food processor or grinder. Fill each date with a teaspoon of ground nuts and serve.
A perfect ifthaar treat at home or for guests!
With Ramadhaan right around the corner, I thought I might put together a few tips on making Ramadhaan a little more healthier. I’m not sure what Ramadhaan is like at your place, but at our place, Ifthaar is an array of deep fried goodies. I guess I can blame that on my Indian heritage. We usually try to compensate for the foods we missed during the day which is very unhealthy. This year I’m attempting a healthier Ramadhaan and here are a few tips:
1. Incorporate nutritious items onto the menu: including foods that are low GI to for a more sustained energy release, porridges such as oats as well as fruit like bananas are filling and keep you fuller for longer. Add fresh fruit and vegetables into your Ifthaar/Dinner which will leave your tummy feeling lighter and give you the energy for Taraweeh (night prayers). Don’t forget the dates, they’re nutritious and full of fibre, and most importantly breaking your fast with dates is a Sunnah of Prophet Muhammad (S.A.W).
2. Prepare your meals in advance: It is more likely that you will be able to keep healthier if you have a clear idea of your meals in advance. Being unprepared is more likely to leave you flustered and running to grab the closest thing that can be quickly prepared in the fryer.
3. Space out your meals: Spreading out your meals will help to get your metabolism going as well as giving your stomache enough time to digest between meals.
4. Bake everything: During Ramadhaan we tend to prepare many ‘fry-ables’ in advance, like samoosas and spring rolls, etc. Try baking these instead, it still has all the flavour and crispiness, but feels so much lighter on the tummy.
5. Fluid Intake: Drink lots of water during Ramadhaan. This is 1 thing we tend to neglect, but it is very important. It seems hard to fit it in, but keep up with the 8 glasses. Remember to sip your water instead of sculling it, drinking in 3 sips is another Sunnah of Prophet Muhammad (S.A.W).
Hope this helps all of you have a healthier Ramadhaan.
Ramadhaan Mubarak to you all!
Looking for a light lunch idea. Whipped these up with my husband the other day. Really easy too.
Just smeared a little tomato paste onto bruschetta pizza breads and topped it with grilled pumpkin, zuchinni, some caramelised onion, sliced tomatoes and cheese. Put it under the grill for a minute and there you go!
A yummy, quick, healthy lunch!