Recipe: BLW Banana French Toast (Gluten Free and Added Sugar Free)

Perfect for babies and toddlers, this BLW Banana French Toast Sticks Recipe is gluten free, quick, easy, healthy, refined sugar free and absolutely delicious!

Before you go thinking I'm some kind of super mama that is baking french toast first thing in the morning, think again.... because this is one of my go-to meal prep recipes to have as a quick breakfast (or lunch!) option for Jensen.

If you've got time/energy in the morning, it's simple enough to make right away - but if you're like me and don't, it's the perfect meal prep recipe to make, freeze and reheat. 

These Banana French Toast are one of Jensen's favourite breakfast options - and were especially a hit when he first started solids as he loved feeding hinself. 

Served up with some yogurt and nut butter, it's a delicious easy breakfast with some added nutrients from flaxseeds and hemp seeds. Of course, when you're first starting solids be sure to try all of the different allergens separately, as this recipe combines many of the major allergens.

POST BREAK FOR THE CUTEST THROWBACK PHOTO EVER 😍

This was the first time I made these banana french toast sticks for Jensen.

But it's not just for babies! Whilst this banana french toast is perfect for baby led weaning, it's a delicious breakfast recipe with no added sugar that the whole family will enjoy. 

Serve it with yogurt and a side of fruit, dip it in peanut butter or maple syrup, drizzle over nutella for something decadent - the choice is yours!

So let me share the recipe with you >> 

Recipe: Cinnamon Streusel Topped Banana Bread (Gluten Free!)

Banana Bread gets an upgrade with this Cinnamon Streusel Topped recipe! Crunchy, delicious and gluten free too, you may not be able to make homemade banana bread without a cinnamon streusel topping again!  A melt and mix family fave recipe that will have your house smelling divine!

The lockdown days just keep stretching on here in Sydney, but we're trying to make the most of it. 

Our weekends are spent ticking off to-do lists with projects around the house and we're making the most of extra time spent at home by trying out new recipes and baking yummy treats. 

This banana bread is one of those treats.

As it bakes away in the oven, your house will be filled with the buttery, cinnamony scent of this delicious banana bread.... but be warned!

The delicious smell will having you pacing in front of the oven, waiting for it to bake. Tummy rumbling, you'll be counting down the seconds til you can try your first piece.

But let me share the recipe with you >> 

Recipe: Gluten Free Chocolate Cherry Baked Oatmeal (Vegan!)

Chocolate for breakfast? This Vegan and Gluten Free Chocolate Cherry Baked Oatmeal Recipe is a great meal prep staple that will ensure you have a healthy breakfast to enjoy all week long. Clean eating friendly, healthy, gluten free, dairy free, egg free, nut free, HCLF and low sugar/sugar free! This recipe can also be frozen for the perfect make ahead freezer friendly breakfast.

It's no secret that oats are a controversial topic in the gluten free community in Australia.

Whilst almost every other country can label uncontaminated oats as gluten free, they can't be labelled as such in Australia and even the simple mention of oats in a coeliac forum can spark a heated debate.

But what's the truth? The truth is actually pretty simple. 

Coeliac Australia actually says "Evidence shows that uncontaminated oats are well tolerated by most people with coeliac disease" - but the problem is that a very small percentage of coeliacs will have a reaction to uncontaminated/gluten free oats. 

Let's unpack the science behind it (and there's a recipe to share below!) >>

Recipe: Roasted Pumpkin Beet and Feta Frittata (Gluten Free!)

Gluten Free Roasted Pumpkin Beet and Feta Frittata Recipe | Healthy but seriously delicious, this Pumpkin Beetroot and Feta Frittata can be adapted to use whatever you have in the fridge and makes a great breakfast, lunch or light dinner option. Healthy, gluten free, low fat, high protein, clean eating friendly and seriously yum! A perfect meal prep recipe for lunchboxes and work lunches.

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Soooo, we may all be stuck at home - but I've been finding myself meal prepping more than ever. 

Whilst you're at home, it's easy to find yourself eating not so well. Those chips in the pantry? Devoured. That chocolate block? Gone. Pizza delivery after a day spent wrangling children? Yes please.

But it can also be easy to whip up some healthy dishes for those moments you just don't feel like cooking.

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Whilst I'm also at home right now, I'm working full time and work has been crazier than ever - so a little bit of meal prep in my free time (or whilst I'm cooking dinner!) is the difference between me madly stuffing something convenient (and generally disappointing) in my face between Zoom calls and eating something that's delicious and nutritious. 

This Pumpkin, Beetroot and Feta Frittata was a random combination I threw together a few months ago that I've been making ever since.

It's packed full of flavour and nutrients and is seriously delicious too - and it does a double duty because I usually roast a big batch of pumpkin and beets and use half for this frittata and the other half for salads. 

So let me share this recipe with you! >> 

Recipe: Tater Tot Crusted Quiche (Gluten Free!)

Gluten Free Tater Tot Crusted Quiche Recipe - Tater Tots/Potato Gems form a hash brown crust for this delicious egg casserole recipe. Perfect for meal prep, this healthy breakfast, lunch or dinner option is the perfect way to pack in extra veggies in a dish kids and adults will love. High protein, low fat, gluten free, nut free and so delicious!

Life is weird right now. Almost everyone is at home, so many people have lost their jobs either permanently or indefinitely, kids are doing school from home and everyone is stuck inside. 

But some things still remain the same. You still have to eat and you've still got to work out what you have to eat. 

And I'm hear to provide you with new ideas! 

This Hash Brown Crusted Quiche is one of our current favourites - and Jesse's go-to lunch.

It's super simple to make and packed full of veggies without feeling "healthy" or boring. I make a batch almost every week, freezing individual slices for a quick and easy lunch.

And I mean... can you go wrong with potato gems/tater tots?!

Here's what's in the recipe >> 

Recipe: Banana Hemp Hippie Muffins

Easy Banana Hemp Hippie Muffins - These gluten free and paleo banana muffins are so easy to make and seriously delicious to eat. Healthier than most other banana muffin recipes, these muffins are lower fat, refined sugar free, lower sugar, gluten free, grain free, clean eating friendly and fussy eater approved. Hemp seeds and chia seeds add nutrition and crunch.

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Now, this recipe wasn't given to me by a hippie... nor have I asked a hippie's opinion of them (yet!), but that's just what these muffins ended up being called.

You see, banana muffins are always a favourite - but when you add healthy ingredients like hemp seeds and chia seeds and people find out that you've made them using almond flour and coconut flour instead of regular flour, you find yourself with a bit of scepticism. 

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But let me tell you, even the fussiest of eaters will happily devour these hippie muffins (and I know for certain because I have a few family members who would scare even the greatest of chefs with their fussiness 😜) 

These muffins may be healthy, but they certainly don't taste like it. 

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They're moist and super fluffy and super easy to make. Perfect as an on the go breakfast or a healthy snack or dessert, these hippie muffins are sure to become a new family favourite in your house too. 

In fact, you'll probably even prefer them to their gluten-laden counterparts. We do!

So let me share the recipe with you! >> 

Recipe: Single Serve Vegan Lemon and Poppy Seed Pancakes (Gluten Free!)

Single Serve Vegan Lemon and Poppy Seed Pancakes – Quick and easy to make, these Lemon and Poppyseed (or Chia Seed) Pancakes use simple ingredients you already have in the fridge and pantry for a delicious breakfast or brunch. Gluten free, healthy, refined sugar free, clean eating friendly, egg free, dairy free and makes one single serving. Top with maple syrup, butter, cream cheese or whatever you fancy!

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Let’s be real. Pancakes rarely happen at our house.

Sure the idea is lovely. But clumsy me, in front of a stove, flipping piping hot batter when I’ve just woken up? Probably not such a great idea 😜

But sometimes, I wake up and decide pancakes NEED to happen - and that’s when you get recipes like this.

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You see, I woke up and decided that lemon poppyseed pancakes should be a thing and should be a thing RIGHT THIS SECOND, so I got to work.

And ohhh mama, are these pancakes good 😍

Not only are they gluten free and vegan, they’re made with ingredients you probably already have in the pantry, so you can just whip them up and eat away.

Don’t have poppyseeds? Don’t like poppy seeds? No problem! We’ve also been making them with chia seeds to add a little extra nutrients - or you can leave them out altogether.

So let me share the recipe with you! >> 

Recipe: Cheesy Garlic & Herb Cornbread Strata (Gluten Free!)

Gluten Free Cheesy Garlic and Herb Cornbread Strata Recipe – like a cross between a traditional cornbread casserole and strata, this delicious Southern-style cornbread dish is made from scratch and so simple and easy to make! Vegetarian-friendly and perfect for Easter brunch or a Thanksgiving side (or anytime – including breakfast!), the mix combines egg with parmesan cheese, cheddar cheese, garlic and fresh herbs, mixed through cubes of homemade cornbread.

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I never realised just how much being in a relationship with someone from 'the South' would impact my cooking. 

You see, as a kid I'd travelled to the US plenty of times on vacation - and whilst the portion sizes were so much bigger, most of the food was pretty similar to what you could find here in Australia - so why would this Southern boy eat any differently? 

Ohhh boy was I wrong. 

For the past 11 years, I've had a crash course in Southern cooking. Marrying a boy from Louisiana has meant that I now know how to make jambalaya, know what crawfish etouffee is and can correctly pronounce boudin.... among many other things.

But it wasn't all that easy to begin with. 

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You see, the first time Jesse came out for Christmas, I thought I'd make some Southern dishes so my family could experience some of his family's favourites - and Jesse would feel more at home. 

But I was totally out of my depth. 

The first time I made cornbread, I was sure things were going to go wrong. It looked like cake batter, felt like cake batter - but it definitely did not taste like cake batter... and surely those crunchy cornmeal bits would be awful?! 

And then I decided to make pumpkin pie too - which was the opposite of my should be sweet but is savoury dilemma. You see, I'd only ever eaten pumpkin as a savoury option - so making a dessert with pumpkin sounded like a disaster waiting to happen. 

Luckily, after a few attempts, I managed to nail the perfect pumpkin pie - and after a few flat pans of cornbread and a few kitchen disasters, I managed to nail a perfect fluffy cornbread recipe too. 

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... and the girl who once though cornbread was a terrible idea is cornbread's biggest fan... seriously, I could eat cornbread all day every day and not get tired of it. 

But recently I decided I wanted to do something different with cornbread. I was thinking about making my Easy Gluten Free Ham and Cheese Strata Recipe, but decided I wanted something different - and then wondered if I could swap the bread cubes for cornbread cubes.

Deciding to switch up the flavours too, I baked a pan of cornbread, cut it into cubes and then made an egg mix full of garlic, cheese and herbs and mixed it all together. This could have gone terribly wrong - but luckily it went deliciously right and became a new family favourite. 

Perfect for brunch or a side dish, I'm sure it will be a favourite in your house too!

So let me share the recipe with you! >> 

Recipe: Easy Vegan Bircher Muesli (Single Serve!)

Thanks to Inside Out for sponsoring this recipe!

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When it comes to breakfast, I'm always looking for the easiest option that's also healthy and full of good stuff. 

And for me, easy means quick. 

That's why I LOVE make ahead breakfasts. Whether it's The Best Vegan Baked Oatmeal Recipe topped with nut butter and fresh fruit or this Vegan Bircher Muesli Recipe, I love having breakfast already made so that all I have to do in the morning is flick on the kettle, make some tea and grab my breakfast from the fridge. 

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Usually bircher muesli recipes are made in huge batches so you have enough for the week - but sometimes you might just want it for a single breakfast - and that's where this recipe comes in handy. 

This single serve recipe can be made the night before (or a few hours before if you want it for lunch!) and is packed full of healthy ingredients and you can easily customise it to use your favourite mix ins or whatever you have home. 

Whilst this recipe is labelled as vegan, it doesn't have to be. I make mine with Inside Out Pure Unsweetened Almond Milk because I love the flavour (and it's 100% natural - no funky ingredients like other almond milks have) and i'll add regular greek yogurt to make it extra creamy. 

If you wanted it to be vegan, simply swap the greek yogurt for almond milk or non dairy yogurt and you're good to go! If you are gluten free and can tolerate gluten free oats (read more about that here) it can be gluten free too!

So let me share the recipe with you! >> 

Recipe: Paleo Blueberry Muffins (or any berry!)

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I love muffins. They're no fuss, easy to make, easy to store and freezer friendly so you can make a big batch and freeze them to defrost and enjoy later. 

My first foray into muffin making as a child was using packet mixes. My Mum wasn't a baker so the only baking I tended to do involved packet mixes until I learnt how to bake myself. 

I can remember baking blueberry muffins with cans of blueberries that came with the packet. Carefully draining the bright purple juice without getting any on my clothes. 

But today? The only muffins I make are from scratch - and I pinky promise you they're just as easy - if not easier than a packet mix. 

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You need just one mixing bowl to make these muffins and after throwing all the ingredients together - all you've got to do is wait for them to bake. 

The hardest part of the whole recipe is having the patience to let them cool... but let's be real... there have been plenty of times where I've scooped them out fresh from the oven, not caring that they broke up a little bit because they were going straight into my mouth.

Judge me all you want, friends... I am sure once you smell these baking you'll do the same. 

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Even if you're not on a paleo diet or needing gluten free recipes, you'll still fall in love with these muffins - especially when you find out they can be made with any kind of berry you like. 

They taste almost like friands thanks to the almond meal and almond butter they contain and they are secretly really healthy. Free from grains, refined sugar and made with whole food ingredients - it's a recipe that's totally healthy enough for breakfast!

So let me share the recipe with you >> 

Recipe: Fluffy Ricotta Banana Muffins (Gluten Free!)

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I hate wasting food. I know how lucky we are to have an abundance of food to eat and money in our bank accounts to buy it and I don't take that for granted. 

One of the easiest ways I've found to avoid waste is to be creative - and this is one of those recipes I've created when I didn't want something to go to waste - only now it's become more of a reason to have extra ricotta!

These Banana Ricotta Muffins are full of flavour and they're soft, fluffy and oh so delicious. The first time I made them, it was to use up the other half of the container of ricotta I had left over from making this Healthy Chicken and Ricotta Lasagna Recipe - as well as some brown spotty bananas that had been neglected in our fruit bowl.

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Since then, the recipe has become a family favourite and you can almost always find some of these muffins hidden away in our freezer (my other favourite way to avoid food waste - freeze what you can to use later!) to defrost and enjoy whenever we feel like a muffin. 

They're super simple, use just one bowl and absolutely positively delicious. 

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Perfect for fussy kids and school lunchboxes as they're nut free, you can enjoy them for breakfast, snacks or dessert - and the recipe also makes a seriously delicious banana cake too!

So let me share the recipe with you! >>