Recipes and information to help you eat healthier

Wholemeal Bread – Bread Machine Recipe

If you have a bread machine there is no excuse to not make your own homemade bread. It’s easy, and if you follow this recipe, you’ll end up with a beautiful light-textured wholemeal loaf that’s also a great source of fiber.

You may have to slice it yourself, but you can’t find anything in the stores like this. It’s great for sandwiches or toasted.

It keeps well too, even without the preservatives that most store-bought bread has. I’ve left mine out for 3 days, and it’s still moist and delicious.

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Chocolate Zucchini Cake in a Slow Cooker

We’ve still got an overabundance of zucchini from the garden and while trying to come up with new ways to use it all I stumbled upon baking… in a crock pot. I never would have thought this would work, but I’m so glad it does. With a slow cooker (a.k.a. crock pot) you don’t have to keep an eye on it like you do with an oven. You just pour the batter in, go off to do something else and come back 2 hours later – ideal! The cake is moist and divine… well, what dish with chocolate is not divine? Read more »

Healthier Sweet Zucchini Muffins Recipe

I’ve modified the recipe I posted previously, added more zucchini and reduced the amount of sugar, so it’s healthier and the results are so much better! I’m really pleased with the way these turned out. Better tasting and better for you! Now that’s my kind of dessert! Actually, you could eat these muffins any time… they make a good snack (perfect for kid’s lunch boxes – get some extra vegies into them without them realizing), if you’re like me and can’t eat a lot first thing in the morning they are lovely for breakfast with your morning coffee or tea. So without further ado, here’s the recipe… Read more »

Zucchini Bread Muffins

While I’m trying to cut back on sweets and baked goods, occasionally I still indulge in something sweet. When I do, I figure it might as well be with something that has some beneficial ingredients as well. We have an unbelievable amount of zucchini (courgette) growing in the garden at the moment, so naturally zucchini bread sprang to mind. I baked them as muffins instead of bread though, because I find muffins so much easier to deal with than slicing bread. Next time I make these I’ll add lots more zucchini, I think the recipe can handle it.
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Cheesy Egg Muffins With Mushroom, Courgette and Spinach

I’ve been itching to try this recipe since last week when I found Kalyn’s Kitchen Blog and the recipe for these yummy looking, South Beach Diet Phase I compliant Egg Muffins. I even went out and bought one of those blissfully-easy-to-use silicone muffin trays.

I’ve been waiting and waiting, but our chickens aren’t laying much at the moment – either that or they’ve set up yet another secret nest for us to discover (either that or someone will come back with a bunch of chicks in a few weeks). We went to the local vegie shop yesterday and I got a tray of free range eggs, in anticipation of making this recipe. Well, today was the day! Let me tell you, they don’t disappoint! Read more »

Wholewheat Pizza Dough

Pizza has to be one of the all-time favorite foods. In the United States along hundreds of slices of pizza are eaten every second. It can be eaten as a stand-alone meal, with a salad, it’s even good cold the next day. Why wait for the takeaway pizza shop to deliver a lukewarm, soggy pizza to your door when you can make your own delicious pizza anytime. It’s so quick and easy, especially when you have a bread machine. We use this basic pizza dough recipe to bring any of a number of focaccia bread, pizza bread and pizzas to parties – it’s always a hit! People are often impressed that we made pizza from scratch, but really it’s the quickest, easiest thing we can think of! Read more »

Wholewheat Pita Bread

This is a wholewheat version of the versatile pita bread, also known as pita pockets. They can be served filled as sandwiches or toasted and brushed with garlic butter to serve with soups. Use them as a quick and easy pizza base – top with pizza sauce, cheese and topping of your choice and grill until the cheese melts. One of my favorite ways of eating them is also the simplest – warm the pita in the oven (or make them fresh), dip in olive oil and grind rock salt on top. What ever way you prefer to eat them, the wholewheat is high in fiber and helps reduce the risk of heart disease. Read more »

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