The muffin (Wo)man 

The muffin (Wo)man 

You best believe that these are totally amazing…and healthy!!!!!!! Get out of town! Purleeeeeeeeeeease! Pick your jaw up from the floor and hear me out!

Warm All spice and cinnamon, soft apple, sticky sugar….ooooooh em geeeeee….! It’s a party in my mouth!  It evokes memories of apple crumble, without all the butter and flour, they also have a kick of coffee in them, so it’s the perfect snack for on the go, or just generally anytime of the day. Omit coffee for kiddies lunch boxes.

Also something new that I’ve learnt today is how to make “flax eggs” – so this recipe is not only gluten free but it’s actually totally vegan.

Ground flax or chia meal is mixed with water and this replaces the chicken egg in the recipe. So wether vegan or suffering from allergies or just eating healthier this recipe is a winner all round.

The ratio for the flax egg is as follows : 1 TBSP of either ground flax or chia meal to 3 TBSP of water. Stir it with a spatula, scraping down all the sides, and leave to sit for 15 minutes or so. You will land up with a thick gloppy mix. 

Vegan Apple and Coffee Muffins

  • Servings: 12 muffins
  • Difficulty: easy
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Ingredients

1 1/2 cups of gluten free flour

1/2 cup of xylitol (or white sugar)

2 tsps of baking powder

1 tsp of all spice

1 TBSP of good quality ground coffee

1/2 cup of almond milk

1 FLAX egg

1/4 cup of canola oil

1 tsp of vanilla extract

3/4 cup apple (finely chopped and peeled)

1/4 cup chopped pecan nuts

For top :

3 tsps of brown sugar

1 tsps of cinnamon

Method 

Make your flax egg and set to one side.

Set your oven to 180C and prepare a muffin tin.

Sieve your dry ingredients : flour, sugar, baking powder, all spice and coffee.

In a small bowl, mix the almond milk, flax egg, oil and and vanilla extract.

 

Combine the dry and wet ingredients and fold in the apple and nuts. It’s a fairly sticky and thick dough, but mixing it by hand with a spatula works better than in a mechanical mixer.

Ok!

Scoop into your muffin tin and top with a good sprinkling of the cinnamon and brown sugar mix.

Bake for 15 minutes or until a skewer comes out clean.

 

❤️🍴

 

 

Savory smiles 

Savory smiles 

Let’s just say that bread is and will always be my weakness. I try not to eat it, not that I suffer from a gluten situation, but because it really does take longer to break down because it’s sooooooo processed! 

Ok. So step in recipe construction and creation, and me, trying to figure out how I can make this work and happen. I found a few recipes on various sites and blogs and I’ve adapted them all a bit to make this one amazing, ridiculously tasty and delicious loaf.

We know that you can use Zucchini in bread, you can also use gluten free flour, but then it tends to taste like cardboard, you can play around with oat bran and rolled oats or anything that you actually like and enjoy eating. This is a mashup of about 4 recipes, and let me add, the mashup is actually really REALLY good.

Savory Bread Loaf

  • Servings: 1 loaf
  • Difficulty: easy
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Ingredients 

1 cup of almond meal

1/2 cup psyllium husk

1/2 cup buckwheat flour

1 tsp of baking powder

2 cups of baby spinach, chopped

1 small onion, chopped

1/2 cup of mushrooms, chopped

1/4 cup of sundried tomatoes

3 tablespoons of fresh thyme, chopped

2 free range eggs

1 zucchini grated

2 TBSP of EV olive oil

1 TBSP of nutritional yeast

1 tsp of ground cumin

1 tsp of garlic powder

Pinch of rock salt

Method 

Preheat oven to 170C

Prepare your bread tin

In a bowl mix together almond meal, psyllium husk, buckwheat flour, baking powder and salt.

Fry the onion, mushrooms and spinach until soft (add these to a dry pan, and add a small amount of water to help loosen the mix of it starts to stick)

Add the remaining ingredients and the fried ingredients to the flour mix and combine well.

Spoon mix into loaf tin and bake for 40 minutes or until cooked through.

Allow to cool before slicing.

❤️🍴

Cashew magic! 

Cashew magic! 

 


These little bites of amazingness happened in 15 minutes and have an entire amount of 4 ingredients! Four………four!!!!!!! 

Talk about easy and quick snacks that remain rich in nutrients and are yummy and tasty and creamy and nutty and sweet!

I grew up in a house of snackers. We still do snack like crazy, and the saltier the better, cashew nuts reigned supreme in the nut snacking department, and they were covered in peri-peri or salt, or also as a sweet variety, in thick golden hard caramel. (Deeeeeeeelicious) 

But onto healthier trends and options…raw cashews are packed with energy, antioxidants, minerals and vitamins, so in other words, a superseed with superseed powers to make you a superhuman! 

This recipe is quick, easy and, like I’ve said, it has four ingredients. 

Ingredients 

2 cups of cashews 

12 large dates, pitted

1 cup of dried strawberries

2 tablespoons of vanilla extract 

Method

In a food processors, add the cashews. 

Pulse until fairly “chopped” up. 

Now add the dates, one by one and keep the processor running, just work slowly, as the dates are tricky to get blended if you add then all at the same time. Now repeat the process with the strawberries. You will land up with a sticky crumbly cookie texture. Add the vanilla and give it one more mix. 

Shape into little bite size balls with your hands and store in the fridge. 

You could add about a 1/4 cup of coconut oil if you want, but I find that these are yummy and keep their shape really well. 

They really do taste like raw shortbread cookie mix, which is a major bonus as these are made without any processed product!!!!! BONUS! 

❤️🍴


Zucchini more-chini! 

Zucchini more-chini! 

 

Yesterday I made these bad boys. I put the recipe on the Instagram post I did about them. www.instagram.com/foodbyjill

So this got me thinking, if I can use ground almonds for crumbing chicken, then surely I can use them in place of panko crumbs for roasted zucchini fries. 

Recipe process… *tick tock tick tock 

And viola!  

 

Same process as the chicken : eggs, ground almonds, Parmesan (vegetarian) and seasoning. 

Ingredients  

250g zucchini, washed and topped

3 eggs, whisked

200g almond flour 

1/2 cup of Parmesan, finely grated

2 TBSP chopped parsley 

Salt and pepper 

Method

Set your oven to 200C 

Prepare an empty colander over an empty bowl 

Mix the almond, Parmesan, parsley and seasoning 

Cut zucchini into thick matchsticks 

Dunk the zucchini into the whisked eggs and coat

  

Now the tricky part – transfer the zucchini from the bowl into the colander. Let the excess egg strain off 

In a big bowl, add handfuls of zucchini at a time, and dust with the almond mix (if you add it the other way around the almond mix becomes lumpy and you will loose the entire mix….yes, I learnt this the hard way!) 

Place onto a greased oven tray and space them nicely to make sure they roast well. 

  

Ok….pop in the hot oven and leave to roast for 8 minutes, then toss about with a lifter and leave to roast for another 8 minutes (oven temps and times may vary, so keep an eye on them) 

 

Serve these on their own, ontop of soup, as a side….any actuall way you can think of. 

Side note : I seasoned them with more salt and grated Parmesan when they came out of the oven. 

❤️🍴

I’ve been converted! 

I’ve been converted! 

HEALTHY PANCAKES/CRUMPETS!!!!!  WHAT!!!!!!!!!!????????? This is absolutely everything to me! Oooooooooooooooooooh my gooooooodness!!!!! 

Did I jump into this craze late? Possibly!!

How is it that for less than five ingredients, I made the most amazing, fluffiest, healthy, no processed carb situation pancakes this morning?? I’m blown away! See this is what I was talking about yesterday, recipes that make me go WOW!!!!!!!

Did I mention that it is also incredibly easy to make????????????

Protein Crumpets

  • Servings: 6-8 crumpets
  • Difficulty: easy peasy
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Ingredients

Enough for about 8 to 10 pancakes/crumpets

4 eggs whites

1 cup of gluten free oats

1 banana

2 teaspoons of vanilla

1 tsp of cinnamon

Go wild with garnishes and what you serve it with! Fresh fruit is always a winner.

Take all the ingredients – blend.

Fry in a non stick pan.

Flip

Eat!!!!!!!!!!!!!!!

❤️🍴

Thought process. 

Thought process. 

 

Hello! Remember me? 

I haven’t posted recipes in such a long time, or even anything really.  I had a friend tell me the other day that she gets sad when she doesn’t see posts appear daily, she’s also probably one of the few people that I know that are actually attempting the recipes I put up. 

When I started this (all of two months ago) I was doing it as a creative outlet, for myself, as my main passion is being a chef. I’m not a stay at home mom (gold medals to you) or a “foodie” – this is actually my life. I’m not looking for blind inspiration (my term : when everything looks like everything else) – I create my own, I do try to make atleast 3 NEW recipes a day, then adapt, change what I don’t like and only then do I post something. 

I try to post a recipe that I am really excited about or that has wowed me, or even something as simple as kale pesto, because it’s a staple in our fridge. 

So, Lee-sah, I’m sorry that I haven’t posted in a long time, and I’ll get my ass in gear and post more…promise! Also, thank you for making me realize that if my little blog is able to just reach out to you and your family, then it makes it all worth while! 

❤️🍴

Mise en place : putting in place. 

Mise en place : putting in place. 



Sometimes I wonder if my complete planning “mise en place” obsession, comes from being a chef for the past 12 years or if it sparked an obsession that was already there? (Does this EVEN make sense??) 

I’ve realized that I love my T’s crossed  and my I’s dotted! I am always the one making plans, reservations, coordinating and helping to facilitate things! I don’t know if it’s curse or a blessing (a curse for me, a blessing for others???????) Ha! 

I also take control, really easily, without even thinking of it, so I will swoop in and just take over, very level headed and calm (no point stressing) and I get the job done.

I have been guided by brilliant chefs, sometimes I would even learn a thing or two from trainees or even the delivery check in guy, George, at my first hotel kitchen I worked in.  

Knowledge is power, in this industry you learn something new every single day, but also just in life. From parents, siblings, grandparents, friends, other family. You keep learning. 

I like to believe I’m like a sponge. I soak up what I can, use what works for me and store the rest, or pass it on. 

Mise en place : putting in place : everything in place. Same same. 

❤️🍴

Sweet tooth sorted! 

Sweet tooth sorted! 

Please look at these gorgeous beings of cheesecake………..that are RAW! Ermahgerd! (Faints, comes back to the land of the living)   Someone please help me contain myself! 

I have been trying out raw recipes for the past month, and I have to say, I smiled like a really happy person when I took these out of the moulds! I was like, oooooh em geeee!!! Not only do these look delicious, they actually taste amazing!!!!!!!!!!!!!!!!! (And are brilliantly good for you!)

Raw Cheesecakes

  • Servings: 12 little cakes or 1 big cake
  • Difficulty: it's a process
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Ingredients

Makes about 18 muffin tin sized cakes or one big cake – in a 20cm cake tin (spring action to help remove it)

Base

2 cups of walnuts

1 cup of dates

1 pinch of sea salt

Cheesecake centre 

2 cups of cashew nuts

3/4 cup of lemon juice

3/4 cup of rice syrup or honey or agave

3/4 cup of coconut oil

1 TBSP of pure vanilla extract

1/4 cup of water to facilitate blending

Topping

2 cups of any frozen berry (I used strawberries)

1/2 cup of dates

Method

Make space in your freezer to accommodate whichever type of mould you are using!

Process the nuts and dates

Take this mix and place it at the bottom of your mould. Press down to make it nice and smooth!

Process your cashews, lemon juice, sweetner, coconut oil, vanilla and add water to help the mix if it becomes tooooooo thick.

Pour this amazingness over your moulded base.

Ok, now place in the freezer and leave to set for about 45 minutes.

Now, blend the berries and dates.

You need to wait and check that the cheesecake mix is set before you top the entire thing with berries.

Pop into the freezer, and leave to set for another hour!

You should be able to unmold with ease.

Store in the fridge for at least an hour before you serve it!

Sooooooooooo yummy!

❤️🍴

keeeeeenwaaaaaa = quinoa 

keeeeeenwaaaaaa = quinoa 



An ancient grain….high in protein and lacks gluten, they also contain essential amino acids like lysine and good quantities of calcium, phosphorus and iron. 

This recipe makes some yummy quinoa patties, that can be served with a side salad, or even as a side to a roast chicken or lamb dish. 

Ingredients 

1/2 cup of your favorite vegetables – grated or chopped. I used carrots, peas and corn 

1/2 onion 

2 cloves of garlic 

3 large eggs 

2 and 1/2 cups of cooked quinoa 

Salt and pepper to season 

Zest of half a lemon

1/2 cup of gluten free bread crumbs 

1/2 cup of gluten free flour 

1/2 cup of vegetarian Parmesan grated 

1 TBSP of coconut oil 

Method 

Heat the tablespoon of coconut oil in a pan, add the onions and garlic. Fry until golden, now add your vegetables and fry until al dente. 

Add all the remaining ingredients into a bowl, besides the gluten free flour, reserve this for later. To this, add the cooked vegetable mix and combine.  

Leave the mix to sit for about 10 minutes. The bread crumbs will soak up any excess moisture. If you find that the mix is still to wet to shape (this depends on the amount of egg, and even though all large eggs have the same amount of liquid, they vary), add the flour. 

Place your pan on a medium flame/heat and spray & cook the surface. Shape patties and place them onto the hot pan. Allow to seal and brown before you flip. I would give them about 4 minutes on each side. Lower the heat if need be! 



Serve these straight out of the pan, or store them in the fridge once cooked and munch of them with the snack craving attacks.  

❤️🍴

A Sunday well spent. 

A Sunday well spent. 

My Sunday was well spent. 

I slept late, went to work and made some yummy food for the family, came home and figured out dinner for myself! (Quiche Loraine, no crust, with a fresh crunchy salad!) 

I normally wake up in the morning in rush (as most do) and always find myself scrambling or poaching an egg, toasting some rye and swallowing a coffee, before dashing out the door. 

Tonight I decided to make some chia pudding jars and let them settle in the fridge, so that tomorrow I can grab one and start munching while I’m getting ready and then take it with me in the car to finish will sitting in traffic.  

So here, a quick – no, really quick recipe for a chia jar. 

Ingredients 

3 TBSP of chia 

1 TBSP of gluten free oats 

250ml of almond milk (regular or soy milk are also fine, I like my pudding thick, so see the consistency in the morning and you can stir through some more milk to suit you) 

1 TBSP of honey or a preferred sweetener

1/2 an apple chopped 

1 tsp of cinnamon 

1 TBSP of pumpkin seeds

1 TBSP of almonds (flaked or whole) 

Place in a jar or bowl and leave in the refrigerator overnight 

Eat!!!! 





❤️🍴