Archive for Recipes

Kale Krackers [aka: Kale Chips]

Happy Thursday peeps- can you believe it’s almost Friday? Whilst most things are fine and dandy I’m not okay with this heat. I’m tempted to upload a sweaty selfie #sweatyselfie (there’s such a thing right) but I will refrain from it incase you’re eating.

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I’ve been quite the twitter-er (or tweeter is it?) lately, since I’ve felt the need to share some obviously very important info but no time to blog. So add ME on Twitter!..or errrr follow.

For those of you sans twitter let’s update ya.

I’m currently doing the whole ‘reduce’ your egg yolks thing to prove to my doctor that it’ll make no difference to my (heredity) high cholesterol (thanks mum). It’s not an easy task since I typically enjoy eating eggs for brekky and snacks. I’ve been changing up my breakkies to egg white oats but for the life of me I just can’t stomach the whole sweet thing for brekky.

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I need some yummy savoury brekky ideas that’ll give me a good dose of protein and some carbs in there too- help!

Speaking of protein, I got super hungry after BodyStep, CX & training a client, but I needed to grab some vitamins. I found this Aussie Bodies Protein Fx bar and absolutely loved it…

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legit felt like I was munching on a chocolate bar (without all the nasties). Ingredients list was lengthy but I felt it was a better option in a time of need haha.

After my sports massage today I made my way to the shops to grab some items and I found…

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KALE. So what’s a typical healthy blogger to do?

Ahh make kale chips of course.

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I was surprised by them actually. Here’s the lowdown on KALE CHIPS:

  • They are literally crunchy (I was expecting soggy messes)
  • Every now and again you get a bitter part, but you forget as you take the next bite/chip.
  • They remind me of prawn crackers…so much so that I’m tempted to call them Kale Krackers (with a K of course for alliteration purposes)
  • Do not go crazy with the salt shaker. I seemed to let my salt go wild and some are a bit overboard.
  • Salt is necessary. Garlic is not enough. Garlic + Salt or Garlic Salt will work though.
  • I just ate the entire batch- #sorrynotsorry
  • You will need to try this recipe!

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Kale Krackers

(Yes these are the same as Kale Chips- but the name’s catchier right?)

Ingredients

  • Bunch of kale
  • 1/2-1 tbs of oil
  • Seasonings- salt is necessary but feel free to get experimental with other spices you like. I love garlic powder mmmm.

Method

  1. Preheat a fan forced oven to 150 degrees celsius and line 2 baking trays (so to space the kale pieces out).
  2. Cut your Kale leaves off the stalk and cut the middle section so just the leafy edges/leaves are left.
  3. Massage leaves into oil and spread out on baking trays.
  4. Top with seasoning (start with a tsp and then adjust until desired amount. This will be dependent upon how many kale leaves you have also).
  5. Place in the oven and cook for 10-12 minutes. Rotate your pan around for even cooking around half way through.

Simple right? No flipping, no mess, no worries. It’s so short that even when you’re in a life or must-eat-all-the-pringles situation you could whip these up instead and be munching away in no time. Savoury cravings- satisfied.

Enjoy krunching on your kale krackers (yes, I went there).

  • What is your favourite savoury seasoning?

Meringue Biscuits & Christmas Recap

Hey!

Is anyone else dealing with some post-Christmas depression? I feel like there was so much lead up and so little time to actually enjoy Christmas day. Ahh well, must be signs of a good time right?

We swapped some funny, extra gifts on Christmas eve as planned- we had decided to spend an extra $20 on each other for some novelty gifts to exchange xmas eve. Most present exchanging also took place after a Christmas eve dinner with my cousins, uncle, brother and mumma.

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On Christmas Day we had a bit of a sleep in before opening the ‘real’ presents (I’m so spoilt!)

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and heading to a Christmas lunch with the bf’s family.

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On boxing day we braved Carindale shops and my goodness it was busy. I think a little too busy as I was not in the mood to search for bargains and only got a few things- the bf got more than me!

Since then it’s pretty much been business as usual- our current tv season obsession is Game of Thrones, and we’ve watched all three seasons just about!

Today hasn’t been great for me either as it seems I’ve got a stomach bug and had very little sleep. I was so unwell that I couldn’t make either of my Step classes this morning or my PT sessions :( I hate letting people down, but let’s just say that I couldn’t be away from the toilet for that long…

Anyways, perhaps not the best note to end off on..but I do have a recipe, well a couple I want to share. My step mum and dad (and bro) came over for a bbq last Saturday and I tested out a new dessert using my fave Norbu. It included fruit salad, a meringue and a cream topping of sorts.

Whilst the meringue was slightly more dense that usual fluffy meringues, it had the same look about it (though browned slightly more) and a similar sweetness, so I decided to call them Meringue Biscuits. What is even cooler is that all they have in them is clean ingredients, and low carbs and plenty of protein… which means it’s perfect for me to have after dinner! (for those new- I eat a heap of carbs don’t stress- just the nutritional plan I’m on has given me all my carbs during the day)

 

Meringue Biscuits
Meringue Biscuits
Made 7 medium size meringue biscuits
Ingredients
  • 8 tbs of Pure Egg egg white mixture OR 4 egg whites seperated from yolk
  • 3 tsps of corn flour
  • 1 tsp of white vinegar
  • 1/2 cup of Norbu (or to taste)

Method

  1. Beat eggs and Norbu together until fluffy, silky and able to form peaks. Ensure the Norbu has dissolved.
  2. Add in remaining ingredients and stir through.
  3. Place into a 180 degree celsius fanforced oven and then reduce the temperature to 120 degrees celsius.
  4. Cook for an hour or so (depending upon your oven and whether you are making one whole pavlova or seperate ones).
  5. Leave in the oven overnight or for 6-12 hrs this should allow the meringue to develop a crunchy outside.

Serve with Chobani cream and fruit salad as I did, or try something different! The Chobani cream recipe to come ;)

  • Do you prefer meringue or pavlova?