GF Zucchini Quinoa Bread

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zucchini quinoa loafI had a little experiment in my kitchen today using cooked quinoa. I love making savoury breakfast loaf with grated veggies like zucchini, carrot, beet and parsnip. I have to admit I eat the whole loaf everyday – my addiction, I know! This time I added cooked quinoa in this zucchini loaf and am so happy with the results. Quinoa is high in protein with all 8 essential amino acids, rich in fibre and low GI. Not only these health benefits, it makes bread light and super moist without adding nasty butter or oil. Hallelujah! This loaf doesn’t contain any sweetener and in fact has quite plain flavour. So you can top up with your favorite spread like nut butter, tahini, goat cheese, avocado or banana.
zucchini quinoa breadIngredients

1/2 cup cooked quinoa
1 cup grated zucchini
2 eggs
2 tbsp coconut oil, melted
1 cup brown rice flour
1 tsp baking powder
1 tbsp flaxseed meal
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 tsp ginger powder
1 tsp fennel seeds
a pinch of salt
sesame seeds for a sprinkle on top

In a bowl, combine all dry ingredients including spices. In a separate bowl, lightly beat the eggs and add in grated zucchini, cooked quinoa and melted coconut oil. Combine dry and wet ingredients in a large bowl and mix well with a spatula. Pour the mixture into a prepared loaf tin and bake in the preheated oven (180) for 40 minutes or until cooked. Allow to cool before slicing.

Posted in: Baking, Breakfast, Dessert, Gluten Free, My recipes, Snack, Vegetarian

Healthy Banana Peanut Butter Fudge

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peanut butter fudgeThere is only one thing I can think of after a stressful day at work. Sweets! fudge, bliss ball, brownie, ice cream.. You name it, my body just calls for sugar. Though you don’t want to go overboard and sit with a dinner spoon and a tub of ice cream because you will end up feeling horrible and guilty afterwards. I try to make healthy snacks and keep in the freezer all the time, which not only helps me with cravings but also makes me feel totally repleted. Fudge is on the menu today 🙂

The first fudge I’ve ever had was back in Margaret river, WA. I walked into a fudge/ sweet shop and they offered a bite size for tasting. OMG it was sickeningly sweet and my stomach couldn’t handle it. I was expecting more like Korean fudge, which is normally made of chest nuts or adzuki beans that are natural ingredients and not-so-sweet. Anyway sadly, I never had any fudge since that experience. I wanted to make a simple and healthy fudge at home. You know making raw desserts can take time from soaking nuts and all that. But this  freezer fudge is not only super quick and easy to make but also decadent and devine.

Only one thing I want to point out is that you need to use a good quality peanut butter. If you are buying at the shops, read the labels before you put it in your basket. Ingredients should be organic peanuts, no added sugar, salt or oil. Alternatively, you can make your own healthy peanut butter using a high speed blender. On another note, the star of this fudge is peanut butter. However, you can simply replace it with other nut butters if you have peanut allergy. Who needs ice cream in hot summer days when you have this beautiful frozen fudge?
peanut butter fudge1Ingredients

Base

1 tbsp flaxmeal
1/2 cup walnuts
1/2 cup dates
1 tsp cacao powder
1/2 tsp cinnamon powder
a pinch of salt
a bit of water

Put all ingredients in a food processor and blend until it comes together. Add a bit of water if the mixture is too dry. Pour the mixture into a prepared tin lined with a cling film or baking paper. Press firmly and evenly and place in freezer while making filling.

Filling

1/2 cup organic peanut butter
1 large ripe banana
2 tbsp coconut butter or coconut oil
1 tbsp raw honey
1 tsp maca powder (optional)
1/2 tsp vanilla powder
a pinch of sea salt

Combine all ingredients in a food processor until smooth. Pour the mixture onto the base and spread evenly with a spatula. Place in the freezer at least 4-5 hours or overnight until set. Cut into little bite sizes and keep in the freezer.

Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

Black Sesame Loaf

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black sesame loafI was so glad to find a bag of ground black sesame seeds at the Asian grocery today. I think black sesame seeds are nuttier and more fragrant compared to white or brown kinds. These little black guys are an excellent source of copper and a very good source of manganese. They are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. So what do these nutrients mean? Eating them helps to lower cholesterol and blood pressure, prevent osteoporosis, migraine and PMS, protect your liver from oxidative damage. Amazing right? They are good for you inside out, as well! Powerful antioxidants and antibacterial properties in them help to nourish and detoxify your skin. So we will all look glowing and dewy after eating them, in theory anyway 🙂

The way I like using them is lightly toast and sprinkle over salads or stir-fries or noodles. Nuttiness and crunchiness brings the dish up to another level. Don’t forget it looks pretty, too. I added ground black sesame seeds in my baking today. A slice or two of this black beauty has become my favourite breakfast and snack. Enjoy x

Ingredients

1/2 cup coconut oil, melted
5 eggs
1/2-3/4 cup coconut sugar
1/4 cup coconut milk
2 cups of almond flour
1/2 cup of black sesame seed powder
1 tsp baking powder
1 tsp baking soda

Gently whisk eggs in a bowl and add melted coconut oil, coconut milk and coconut sugar. Put all other dry ingredients in in a separate bowl and combine well. Add wet mixture into the bowl and combine well. Pour the cake mixture into a prepared loaf tin and bake in the preheated oven (180) for 40-45 minutes until cooked. Let it cool before slicing.

Posted in: Baking, Breakfast, Dessert, Gluten Free, My recipes, Snack, Vegetarian

GF Goji Walnut Loaf

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Goji walnut loafI hope everyone is enjoying a beautiful autumn weather in Australia. I’m sure some of you are more engaged in exercises and sports as the weather allows us at the moment. I’m going to briefly write about changes in my exercise regime and healthy eating in this post. I know it is so confusing when someone tells you this works this doesn’t and so on. So I will keep it as a part of my story here. I really enjoy going to the gym everyday and do Pilates and stretches at home. I’ve done that for years hoping to keep my body in good shape and health. However, I had trouble putting on muscles and toning up as much as I wanted to. I then took some advice from a gym junkie, my brother, and changed my exercise program and diet, which I can totally see the difference in my body and strength. My weight hasn’t changed at all (it’s just numbers!!!!), but I feel so much stronger when doing daily activities such as carrying grocery bags. So here is what I do to tone up.

– 30 minutes pre-workout, I drink a cup of coffee or a glass of water and have some snacks e.g. a handful of dried fruits
– I start with a light cardio workout as warm-up and cool-down about 10 minutes each.
– Focus on weight training. Work on different muscle groups on different days. For example, I train the muscles that you use to pull (back muscles and biceps) one day, the opposing muscles (chest muscles and triceps) next day, legs following day
– Use a variety of exercises to train same muscle groups. For example, I do chest press, inclined bench press, cable across and push ups for chest muscles. 10-15 reps x 4-5 sets, 30-20 sec rest in between.
– Focus on technique e.g. eccentric control and breathing.
– Eat well after workout. This is what I didn’t do before, but you need to fuel up your body to facilitate muscle repair and recovery. Have plenty of water, carbs and protein within 30min to 1 hr.
– Rest and listen to my body. Really important! your body needs to rest. I do Pilates, yoga and light cardio on rest days.
– Sleep well. Adequate sleep releases growth hormone that is essential for muscle building.

Okay, enough on my story. This gluten-free wholesome healthy loaf is so easy to make and delicious. Cinnamon-y, coconut-y and chocolatey. It is my ready-to-go meal as breakfast and snack. Oh it is even better with a spoonful of nut butter or goat cheese on top (yes! protein boost). Happy baking x

Ingredients

2 eggs
1/2 cup almond milk
2 tbsp raw honey
1 tbsp coconut oil, melted
1/2 cup brown rice flour
1/2 cup coconut flour
1 tsp cinnamon powder
1 tbsp cacao powder
1 tsp vanilla powder
1/2 tsp baking powder
50g chopped walnuts
50g goji berries
a pinch of salt

Lightly beat eggs in a mixing bowl and add in almond milk, raw honey and melted coconut oil. Then add other ingredients and stir to combine. Transfer the mixture into a prepared loaf tin and bake in preheated oven (180) for about 30 minutes or until cooked. Let it cool before serve.Goji walnut loaf

Posted in: Baking, Breakfast, Dessert, Gluten Free, My recipes, Snack

GF Vanilla Quinoa Pancakes

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January flew past so fast before I knew it. Isn’t that funny how time flies by as you get old whereas day by day goes so slow when you are a teenager. Apparently, that is because adults have more routines and things planned in their life than teenagers do. Teens are confused creatures, don’t know what they want to do or want to be and are also more likely a daydreamer and thinker. They are more creative and have more fun and laughs. I cannot agree more. I always make to-do-lists, plan my day/ month/ year and live in a rut without changing or challenging myself with new experiences. I’m sure we all have moments time to time asking ourselves ‘oh I used to love drawing’, ‘I wish I continued playing piano’, ‘I just want to sit down and read a book from cover to cover without getting disturbed’ or something like ‘I just want to relax and do nothing’. Why is it so hard to relax ourselves these days? We are stressed, worry too much, think too much, always surrounded by social media. It is so sad to hear people get withdrawal symptoms from not using computer, tablet or mobile phone. Imagine losing internet connection or mobile signal even for a day. What a nightmare!

Having all these in my mind, I enrolled myself to a 6-week photography introduction course this month. I’ve been meaning to learn how to use my camera properly. Learning something new always excites me and feel little butterflies in my stomach. I’m so looking forward to using new camera skills for my blog and travelling. I also decided to restrict myself using social media and internet since my addiction has reached a high level. I easily lose a track of time in an overwhelming amount of information and inspirations on the internet and instagram that keeps on flowing and flowing. Yep, time management!

How do you manage your time? What do you do for fun or relax?
quinoa pancakes
This pancake recipe is super easy to make and delicious. Simply double up the recipe to serve two people or more. Perfect treat for the weekend. Enjoy x

Ingredients (3 pancakes, serves 1)

1/2 cup quinoa flour
1 tsp cinnamon powder
1 tsp flaxmeal
2 tbsp coconut sugar
1 tsp baking powder
1/2 tsp vanilla powder
a pinch of salt
1 egg
1/2 cup almond milk
1 tbsp coconut oil for frying

Lightly beat egg and milk in a large bowl. Add all dry ingredients into egg mixture and whisk to combine. Set aside for 5-10 minutes. If batter is too thick, add a little bit more of milk. Heat coconut oil in a non-stick frying pan over medium heat. Ladle batter into a pan. Flip when the bubbles start to form on top and cook for another 2 minutes. Repeat with the rest of batter. Serve warm with a drizzle of honey or maple syrup.

Posted in: Breakfast, Dessert, Gluten Free, My recipes, Snack