Fridge Cleaning Day

I do have a set menu plan for each day of the week and write down all ingredients to go with it. Yes, I do like making lists like all the other women. Me, I do not like wasting food. So I always keep my fridge neat and tidy so that I know what is where. I have a detailed inspection of fridge, freezer and pantry once a week and come up with a dish with leftovers. You can be creative and it is good for your budget and the environment, too. I hope you all do the same thing x

Weekend FeastSo this is our menu today…

Veal schnitzel with spicy tahini sauce
Spicy tamari edamame
Cumin roasted pumpkin with “cheesy” crumb
Watermelon, cucumber, basil and feta salad with balsamic dressing
Weekend feast1

Chocolate Granola

Chocolate GranolaAfter making home-made granola last time, it’s Chocolate Granola today. It is a healthy and guilt free way to indulge in some early morning chocolate. Never early for chocolate right? Well..a good kind of chocolate! It is naturally sweetened with a small amount honey and is high in fiber and protein from oats, nuts and seeds. The raw cacao powder is full of antioxidants and it is naturally vegan, dairy free and gluten free. It is delicious in a bowl with nut milk or yogurt. You can also sprinkle over a your smoothie or fruit salad. I make homemade granola about every month or so. But, if you are a busy mum or have no time standing by the oven, then make a batch and keep in the freezer, where it keeps fresh for months. It just takes 5 minutes for the dried fruit to soften up out of the fridge. Feel free to put more cacao powder or even add melted dark chocolate if you are a chocolate lover x


500g rolled oats
1/2 cup of raw cacao powder
1/4 cup of coconut sugar
1/4 cup of honey or maple syrup
3 tbsp of peanut butter, melted
1 tbsp of cinnamon powder
1/4 cup of melted coconut oil
1 tsp of fine sea salt

Add-ins: Linseed, coconut chips, almonds, apricots, pepitas, sultanas, sunflower seeds

Mix all ingredients in a large bowl and combine well. Spread mixture out in an even layer on a lined baking sheet and bake in the preheated oven (170) for 40-50 minutes, stirring every 10-15 minutes. Take it out of the oven, cool it down and mix with add-ins. Cool completely before storing in a glass jar.