Super Easy Seed Bar Recipe

justellabella seed bar recipe

Aidan is a  picky eater of note and his picky eating ways have made me a food ninja!

I used to be a food assassin, but he was on to me so I have joined the cloak and dagger world of the ninja (ninjas don’t wear cloaks, Eleanor – whatever! It works) any way I am now a food ninja who sneaks vitamins and extra calories into meals with the precision of a synchronized swimmer – my metaphors are all over the place hey.

Anyway I am a food ninja  and these seed bars are one of my secret weapons.

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Carb free birthday (burger) buns

Today in honor of my good friend Robyn’s birthday (you might remember her from the hair post  or the mommy post or from her foodie posts and numerous posts from when I used to go out and do things) I am sharing a yum recipe from her…. Cauliflower based burger buns HOW COOL IS THAT!

Burger with cauliflower roll served with sweet potato chips

What you need:
– A full cauliflower
– Two eggs
– salt and pepper to taste

How to:
Chop up cauliflower like you would for cauliflower rice
Microwave for 4 minutes
Drain out extra water (you can use paper towel for this
Mix in eggs and seasoning till smooth
Spoon out circles onto greased baking tray and bake for 10 min on each side

SERVE AND ENJOY

Foodie Friday: puffed rice parfait

The other morning I woke up wanting something fancy for breakfast.
Then I remembered that it was the end of January and lemon juice for my water could be considered fancy right about now.
But I am nothing if not resourceful and came up with a rice crispies parfait that was actually really yummy and would be awesome as a  sleep over breakfast 🙂

YOU NEED:
1/2 cup Plain/Greek yogurt
Table spoon of frozen berries (I freeze them when they are on special so I have for smoothies and such)
1/2 rice crispies (cause I eat children’s cereal….and win at adulting)





WHAT YOU DO:
– Heat the berries so the that it’s not all frozen and you have a nice warm berry juice to flavour your yogurt(you can add a drop of honey to combat the tartness)
– layer: cereal, yogurt, then fruit
Tah DAH! !!!
Calorie wise this is 140cal 🙂 (fitness pal)

Foodie Fri-Dae Quesadillas!!!

Davene is back and today she is sharing a recipe filled with my favourite ingredients, mushrooms, avo and corn!!! YUM
cheesy-quesadillas
Cheesy quesadilla’s [serves 4]
8 corn tortilla’s
250g of corn (boiled)
1 packet of bacon (cooked in water preferably),diced.
2 large avocado’s mashed & seasoned as desired
200g of grated mozzarella
200g of grated cheddar
100g of feta cheese
6 sliced mushrooms, fried in 2 tablespoons of olive oil
Olive oil
Method.
In a pan.  Sauté the tortilla wraps on both sides one by one.  Pre-heat the oven at 210 degrees.  Once all the tortillas are all sautéed, spread the avocado evenly, not too generously across the surface of the tortilla. Distribute bacon, mushroom& corn evenly to the one half of all the tortillas.  Do the same with all 3 cheese, cover with the other side of the tortilla. Half every folded tortilla once and place on a lightly greased baking sheet.  Bring the temperature of the oven down to 180 degrees. Put it in the oven for 15 minutes. Remove from oven & serve immediately.
be sure to check her out on her BLOG

Foodie Fri-Dae (Spinach and mushroom omelette)

Omelettes are awesome!!! and Davene is awesome for sharing her favourite omelette recipe with us. I’m not sure when it started, but I really love omelettes. It’s also great for making a meal with what you have left in the fridge 😉

Spinach & Mushroom Omelettes

Serves 1. Tip: Multiply the ingredients depending on how many people you’d like to serve

WHAT YOU NEED

– ¼ bunch of spinach, lightly shredded by hand
– 3 eggs (I prefer removing two of the yolks as it’s less fattening.  You can leave it if you — prefer). gently whisked and seasoned.
– 5 mushrooms sliced
– 4 tablespoons of olive oil
– 6 shavings of mozzarella cheese or ¼ cup of grated mozzarella cheese
– Seasoning (I used Ina Paarmen’s Chilli & Garlic)

TIP: Unless you know your way around a pan really well, I’d advise you use a non-stick pan for this

METHOD

In a large pan, add two tablespoons of olive oil and allow it to heat up.  Add spinach in one half of the pan & mushrooms in the other half. Add seasoning.  Stir as necessary.  When mushrooms are soft and spinach is ready.  Remove from pan.  If either the mushrooms or spinach sticks to the pan, wash the pan thoroughly before frying the egg.  If not, it’s not necessary.  Add the remaining olive oil and allow it to heat up.  Ensure the entire base of the pan is covered. Add the egg and put on the lid.  Once all of the egg is cooked, flip the egg over and add the mushrooms & spinach to the one half of the egg.  Add the mozzarella and cover with the other half of egg.  Put the lid on for a minute then remove omelette and plate it. 

Be sure to ‘check her out Davene’s  BLOG where she chats about her fitness journey