Recipe – Page 4 – Life is a Journey

Foodie Friday – World’s Easiest Banana Muffins

Posted on October 14, 2011 by Libby Withnall

Okay, we actually call these Weight Watchers banana muffins because I got the recipe off their community boards some time back, but they honestly have to be THE easiest banana muffins I have EVER made – and I have quite a few different recipes. Best off all they are “reasonably” healthy and just 3 pro points on the Weight Watchers Program. And it’s a fantastic way to use up those too-ripe super-expensive Aussie bananas that we can’t let go to waste.

So just how easy are they? Assemble ingredients (the vanilla essence is a mistake and not needed for this recipe)….

Mash two ripe bananas…

add remaining ingredients…an assistant makes the job easier….

Mix…

Then divide into muffin trays….

and pop into the oven. Easy Peasy!!!

So…would you like the recipe?
Ingredients
1 1/2 cups wholemeal self raising flour

1/2 cups sugar (I use rapadura or brown)

1/4 cup Macadamia (or other) oil

2/3 cup light/skim milk

2 ripe bananas

Instructions

Preheat oven to 180 degrees. Spray 12 cup muffin tray with cooking spray.

Sift flour into a bowl then add sugar, oil and milk. Mix well but do not beat. Add mashed bananas and fold through mixture.

Fill muffin cups 3/4 full.

Bake for 15-20 mins until golden.

Recipe – Pikelets

Posted on July 7, 2011 by Libby Withnall

Since it’s school holidays I thought I’d share a nice easy recipe that you can whip up yourself or get the kids to make/help with.

Ingredients

1 cup self-raising flour

pinch bi carb soda

1/4 cup castor sugar

1 egg, lightly beaten

3/4 cup milk

jam and cream to serve

Method

Sift flour and soda into bowl.

Mix in castor sugar and make a well in the center.

Gradually stir in egg and enough milk to give a smooth, creamy pouring consistency.

OR you can do as I do and dump everything into a bowl and whisk :-).

Drop tablespoons of batter onto a heated, greased frying pan, allowing room for spreading. Cook until bubbles begin to appear, then turn, cook for 1min.

Soooooo easy, and so yummy. Best eaten fresh.

Resumption of normal eating (and blogging)

Posted on August 2, 2010 by Libby Withnall

HI everyone. Hope you read my travels and saw what yummy foods I was eating on vacation. We tried to have local foods wherever possible and I’m going to do a post soon highlighting my favourites. But in the meantime it’s back to normal eating. While I think I did eat pretty well and chose healthy foods most of the time I have been missing my normal favourites like my salads and, of course, green smoothies.

I woke around 6am after a very goods nights sleep in my own bed. First up was tea and some orange cookies.

This morning I was faced with a pretty empty fridge.

Luckily Kevin had bought some bread (oh, how I missed my Bakers Delight Country Grain) and milk so I was able to have grilled cheese on toast with pineapple (no sliced so had to use crushed!).

I started with the unpacking, chatted with Mum & Dad and had a choc nut bar before heading off to get some groceries. Ah, that looks better.

Back home I got some lazy vegetable soup on the go. Simply open 2 packets of precut veggies, add water and chicken stock.

Boil until cooked. Blend and stir through a small tin of evaporated skim milk. Easy and delicious.

After that I prepared lunch. Pita bread stuffed with mayo, cheese, tomato and sprouts (I missed sprouts!)

A little later this was consumed.

Surprisingly I didn’t think about food again until I got hungry at 4pm. I had some cruskits and spreadable cheese (missed these too) and a bowl of veggie soup.

You’ll notice that over the next few days I’ll be eating all the foods I missed during the last 6 weeks. So it’s not surprising that tonights dinner featured roast vegetables. I cheated and bought a veggie pack (since my organic delivery isn’t until Thurs). So I just cut everything up, except for the pumpkin, and baked with a vegetable snitzel which I shared with Kevin.

It was delicious.

A few hours later I finished the day the same way it started – with tea and some orange biscuits! Much I have loved my holidays it’s nice to have access to my regular food. Oh, and the best news, I actually managed to lose 2-3kg on holidays. I intend to keep it off and work on losing the next 10kg before Christmas!

Mushroom Rissoto

Posted on May 19, 2010 by Libby Withnall

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons minced garlic
300 grams aborio rice
3 1/2 cups chicken stock
125 grams button mushroom
1 carrot, diced
2 zucchini, diced
1 bunch bok choy, trimmed
2 medium tomatoes, chopped
30 grams cheese, grated

Method

Heat the oil in a wok and add the onion and garlic. Cook until onion is soft. Stir in rice and coat with the oil.

Add the stock and simmer, covered, for 10 mins.

Remove from heat and stir in vegetables.

Cook gently for 5 mins. Allow to stand for 10mins, covered.

Serve sprinkled with cheese

Serves 4 (above photos are for 2 serves)