Tag Archives: Breakfast

Latest eats: Weekend proteins & a brownie sandwich

This weekend’s out-and-about eats saw us trading in the newest hotspots (like Three Bears Kitchen) for some slightly more established venues. Friday lunch was a farewell for a colleague at The Lucky Hotel. I devoured this healthful & totally photogenic blackened fishy over cajun rice & topped with a scoop of herby goodness.

Blackened fish & cajun rice | The Lucky Hotel Newcastle | lizniland.com

On the walk from The Lucky back to the office, I may or may not have popped into Hello Naomi with a couple of the girls. Salted caramel & peanut butter brownie sandwich: can you blame us?? So worth it.

Brownie Sandwiches | Hello Naomi | lizniland.com

After a cracking session at Gritshed, I swung by home & collected Michael for brunch at Fortunate Son in Hamilton. I’ve been for a Friday night beverage and bar snack but after hearing great reviews, we still hadn’t made it in for a proper meal. This braised short rib hashbrown with rocket, tomato relish & poachies lived up to the hype and fuelled me up for a long walk around the beach.

Braised short rib hashbrown | Fortunate Son Hamilton | lizniland.com

Sunday mornings usually see Michael hit the yoga mat at Ashtanga Yoga Newcastle while I do the rounds at the farmers’ markets. I love getting in early and wandering about, picking out the best produce. It’s so much fresher, more delicious and doesn’t cost me any more than the often imported and not-so-great options at the supermarket.

After we finish our activities, we head out for breakfast. This is the Savoury Mince at The Edwards. Most morning visits to The Edwards involve the are-you-getting-the-mince-or-can-I discussion. I won out this time with Michael enjoying the eggs & baked beans instead.

Savoury mince | The Edwards  Newcastle | lizniland.com

It was a delicious weekend! What were you feasting on?

x Liz

 

Photo note: All by me, on my trusty iPhone

Week of eats: Crackers, cafes & tasty event tucker

So let me just join everyone in saying: how on earth is it now February?! The year is flying already! In between the daily grind and getting stuck into wedding plans, there have been a few foods of note.

After making the seed crackers from Lorna Jane Clarkson’s Nourish over Christmas, I couldn’t wait to get another batch on the go (for those playing at home, I use buckwheat flour instead of spelt & mix in dried herbies). Accompanying the crackers for a happening happy hour is a cheeky wedge of blue cheese and some fresh fruit.

Cheeseboard  |  Latest Eats | lizniland.com

The Edwards is an all-day dining cafe/restaurant/bar which, not too long ago, was an industrial laundry. Serving deliciously home-style food, this place is a regular haunt of mine for brunch, lunch, dinner, coffee… Any time really! This is the Savoury Mince (sans toast) and it is both a delicious brunch and a foolproof hangover cure.

Savoury Mince at The Edwards | lizniland.com

A forever favourite, One Penny Black is a coffee-obsessed cafe with excellent eats. I’ve raved about them before (and if you follow me on Instagram you’ll probably know the extent of my fandom) but this Thai Beef Salad was a simple and delicious weekend lunch, especially when washed down with an iced long black.

Thai Beef Salad at One Penny Black | lizniland.com

I’m always surprised when food from a festival or a big event is actually good. This rice salad (with dried fruit & fresh herbs) was an unexpectedly tasty carb-up I had while waiting for Eddie Izzard to take the stage on the Sydney Opera House steps. He. Was. Hilarious. And given plenty of people gave me blank stares when I mentioned his name, if you don’t know who he is, go watch this and this and give him a good Google.

Rice salad  | Latest Eats | lizniland.com

The next morning, we schlepped up to Pablo & Rusty’s for breakfast and coffees. I settled on this toasted granola with sheep’s milk yogurt, truffled honey and vanilla poached strawberries. Michael went for the epic Rusty’s Breakfast Brioche, which was stuffed with organic free range bacon, banana jam, labneh, sorrel & dulce de leche. Craziness!

Granola at Pablo & Rusty's | lizniland.com

Here’s to a delicious February!

Week of eats: A batch of winter breakfasts

Breakfast is my favourite meal. There, I said it. Like a mother declaring the favourite child, here I am announcing where my heart truly lies – let’s hope karma doesn’t make me ruin my dinner now!

I’ll start this round up off with the only brekkie here that I didn’t make: a beautiful vegan rice porridge from my favourite weekend haunt, One Penny Black. Accompanied by a long black and a good tabloid newspaper, it was a delicious way to start off my Sunday! Michael’s doing a 10,000 steps challenge with his work at the moment so after we chowed this breakfast down, we went for an epic walk. So epic, in fact, that he doubled his goal for the day!

One Penny Black's vegan rice porridge | Week of Eats: Winter breakfasts | lizniland.com

Three, sometimes four, mornings per week I train at Gritshed before the sun has even sensed that its alarm is about to go off. I don’t eat before I work out so by 7am when I get home, I’m ravenous! I’m never satisfied with just a smoothie, especially on a training day, so I decided to start serving one up with some quick fried eggs topped with a scoop of homemade sauerkraut. This is a fun colourful breakfast that is guaranteed to keep my belly happy.

Fried eggs, sauerkraut & a speedy smoothie | Week of Eats: Winter breakfasts | lizniland.com

It’s been almost a year since I cut out the grains and dairy but I’ve recently been introducing buckwheat into my morning meal to great success. I find soaking it overnight & then warming it up with some creamy coconut or almond milk in a porridge is a beautiful way to kick into gear on a cold morning. Give my dairy-free buckwheat, chia & maca porridge a try for yourself!

Buckwheat, chia & maca porridge | Week of Eats: Winter breakfasts | lizniland.com

If I have oven space & a few minutes to spare on the weekend, there’s a pretty good chance you’ll find me putting a batch of granola together. I always experiment with whatever flavours I have available. This one was made with coconut flakes, buckwheat puffs and a few other scoops of fruits and seeds. If you haven’t made one for yourself before, give my Grain-free fig and hazelnut granola a crack and then start experimenting.

Coconut, fig & buckwheat granola | Week of Eats: Winter breakfasts | lizniland.com

 

Want some more breakfast ideas? Here’s my round up of squeaky-clean paleo breakfast options.

What’s your favourite thing to have for breakfast? While I love my eggs & savoury brekkies, I’m really enjoying a good porridge lately – I blame winter! A guy I work with can’t even stand the thought of breakfast – that could never be me!

Recipe: Dairy-free buckwheat, chia & maca porridge

Buckwheat, chia & maca porridge | Gluten free, dairy free & vegan winter breakfast recipe | lizniland.com

I’ve always been all about the eggs for breakfast. Even as a kid, no sleepy Saturday morning was complete without dippy yolks and buttered toast soldiers. And although I wouldn’t say times have changed, the wintery cold mornings of late have definitely had me thinking about warming bowls of creamy porridge.

Enter buckwheat. Is it paleo? Nope, not if you’re all hardcore about your anti-grain movement (it’s referred to as a ‘pseudograin’). But, if you follow a more paleo-inspired approach, I’m with Chris Kresser: if it works for you, soak it & psuedo on.

Even though it’s gluten-free, buckwheat is still a starchy guy so it’s a good option on days where you need a bit more energy – I usually only have this breakfast on training mornings. It’s not necessarily a great option if you’re trying to trim some kilos (same goes for spuds, rice and any other carbolicious eats) but hell, it has got to beat a croissant, right?

To keep it kind to your insides, minimise the anti-nutrients by soaking your buckwheat groats overnight in a bowl of water. I sort this out the night before and leave it covered with plastic wrap on the bench. So yeah, you need to plan this one the night before. C’mon now though, your future self will be thanking you so hard for laying the groundwork for such warm creamy goodness.

Recipe: Buckwheat, chia & maca porridge

Serves 2 hungry humans | Start it the night before

  • 1/2 cup of buckwheat groats, soaked overnight (go for natural groats, not the toasted ones)
  • 1 cup of almond, coconut or other milk of choice
  • 1 grated nashi pear (or just use an apple when the nashi is out of season)
  • 1 tablespoon of chia seeds
  • 1-2 teaspoons of maca powder (yeah, it’s a ‘superfood’ but it’s quite delish!)
  • Hearty sprinkle of ground cinnamon
  • 4 sliced dried figs (or a small handful of raisins or similar)
  • For garnish & added deliciousness: a little pile of blueberries, fresh or frozen-thawed

Drain & rinse the soaked buckwheat and combine it, along with everything except your garnish into a saucepan on low-medium heat.

Stir regularly as it all warms together and thickens for around 5-10 minutes. If you need any extra liquid to get it to your desired consistency, slowly add either some more milk or water.

Turn off the heat, stick the lid on & let your porridge settle into that creamy puddle of awesome you’re craving. Meanwhile, get your blueberries & serving bowls ready and make sure your breakfast buddy is out of bed.

Dish it out & get stuck in, without burning your tongue.

 

If you give this recipe a try, hit it with a filter & tag me in it on Instagram. I’d love to know how you go!

Breakfast: A future without Sultana Bran

When there’s no toast, no cereal, no oats & not even a dollop of yogurt on the menu, breakfast can seem insurmountable. And of course there’s eggs but, without toast, how do you turn them into a meal?

It’s ok, I’ve been there

My friends, it’s time to flip your thinking. What if you could just think of breakfast as Meal #1 or #2 of the day. Mind blown? The only reason we think we need to eat a certain way at a certain time is just because we’ve been raised to believe that’s the way it is. If you’d grown up in China, donkey meat pastry pockets or a steaming bowl of wonton soup might be your morning jam (or your Coco Pops, as it were).

Carlie, one of our Gritters, introduced me to Pinkfarm, a Facebook page run by two busy mums who love their wholefoods & healthy living. The Pinkfarm ladies have coined the term “Royal Breakfasts” & it’s worth checking out what they & their kids sit up to each morning. They actively avoid eating standard breakfast fare & come up with magnificent healthful feasts.

It might feel a bit wild to think of tucking in to a steak & veg for your morning meal, & that’s totally ok, but you need to stretch your thinking: life is still worth living without Sultana Bran.

So where to from here?

Stick to the rules we’ve been given with this 21-day challenge: a palm-size piece of protein, a couple of serves of veg & a good dose of healthy fat. Yep, you’re going to be hating life quick-smart if you’re waking up to a steamed chicken breast & salad each morning so you need to break some barriers & change the breakfast game.

My best breakfasts happen when I:

  • Cook extra vegies &/or meat the night before
  • Am prepared with some pre-cooked bits & pieces (meatballs, egg muffins, boiled eggs & cooked mince)
  • Have a fridge full of options
A 'royal breakfast': Leftover beef, kale & cauliflower rice, topped with an egg

A ‘royal breakfast’: Leftover beef, kale & cauliflower rice, topped with an egg

More often than not, I eat a combination of eggs, a couple of vegies & sometimes some kind of leftover meat. This can vary between scrambled, fried or poached eggs & I alter the veg based on what’s in the fridge but it always involves a green leafy. I often cook up a batch of meatballs or lightly seasoned mince on the weekend to use in breakfasts too.

…but aren’t I going to get sick of that?

Nope, not if you keep mixing it up! Here’s a few different ideas to get you thinking:

…but I don’t have time to cook in the morning, let alone sit down

I’d say have a smoothie but… with no fruit & no milk (coconut, dairy or almond milk) & when you’ve already downed a protein shake post workout, do you really want to? Mate, if you’re on for slurping cold spinach, celery, protein/an egg or two & water, I bow down to you. There’s a motherload of smoothie recipes here though if you’re interested.

Let me introduce another option to you: pre-cooking. Get organised in advance & you can either heat & eat at work, wrangle the kids with one hand while chowing into a muffin with the other or just take it a little slower knowing your breakfast can be in your face in mere seconds.

  • Egg, veg & meat muffins – mix & match some extra veg into these & swap out the meat depending on what you prefer/have on hand
  • Egg muffins
  • Frittata – slice it up & serve it with some sauteed veg if you have the time, otherwise chow it down however you can
  • Boiled eggs – pre-boil some eggs so you can peel & eat whenever & wherever you need to. These are perfect with a salad for lunch too.
  • Meatballs – like the above, make these up & eat hot or cold on the go or sliced up into other delicious dishes
  • Breakfast casserole – use your preferred mince (turkey is tasty!)
Paleo delicious muffins

Smiley egg muffins

…but I don’t like eggs

If you’re hate a runny yolk but are cool with a quiche-y egg style, see above. Otherwise, if you just can’t handle the little suckers or need a break from them, try some of the following:

  • More meatballs… Top ’em with guacamole & dish up with some sautéed veg (mushrooms, tomato etc)
  • Or kill two birds with one stone & put the avocado inside the meatball… Wow.
  • Hit the zucchinis hard with a Zuke-fest breakfast 
  • Paleo guru Mel’s power breakfast:
  • Fiesta breakfast bowl
  • Zucchini pancakes – grate a zucchini, finely slice a shallot & mix them with an egg & whichever herbs & spices strike your fancy. Pan fry dollops of it in a little coconut/olive oil until browned on both sides & set in the middle.

How did I do? Have I convinced you that you can rock your early morning meal?

Be sure to comment if you’ve stumbled across any awesome breakfast ideas, or if you’ve created your own morning masterpiece.

Recipe: Grain-free fig & hazelnut granola

grain-free fig hazelnut granola
My favourite of all the breakfast options is always eggs. Boiled, fried, scrambled or poached; I don’t discriminate. My other half though, well, he likes eggs but his heart has always belonged to sweet breakfasts. Pre our own paleolithic era, a creamy bowl of oats topped with fruit & honey or a thick slice of banana bread smothered with ricotta would do him just nicely thank you very much.

Almost every week since we started living life grain & dairy-free, I put together a batch of granola so we’ve always got a speedy breakfast on hand that satisfies any yearnings for the days of old. The beauty of granola is that you can easily customise it to whatever is in the pantry & you’ve got plenty of wriggle room to substitute or supplement for your own cravings or food requirements.

Our Healthful Pantry order this month included organic hazelnuts & dried figs so I was inspired to put this combo together. Hazelnuts, honey & cacao almost had me tasting Nutella. Almost.

This isn’t an everyday food but it’s an indulgence I like to have once or twice a week on days where I haven’t trained before breakfast & won’t be eating another nut-based meal/snack throughout the day.

I store this in a sealed container in the fridge & it usually lasts us 5-6 serves, depending on how much ‘accidentally’ gets stuck to the spoon after stirring (& consequently ends up in my mouth).

Grain-free fig & hazelnut granola

  • 1 cup hazelnuts
  • 1 cup almonds
  • 1 cup coconut flakes
  • 8 dried figs
  • handful or 2 sunflower seeds
  • handful or 2 cacao nibs
  • shake of ground cinnamon
  • 1-2 tblsp raw honey
  • 1-2 tblsp coconut oil

Preheat your oven to 150°C (300°F) & line a large tray with baking paper (you don’t have to but you’ll thank yourself when you’re trying to wash the tray later tonight!)

Blitz the hazelnuts & almonds in a food processor for a few seconds, or until they’re roughly chopped (or chop them by hand if it’s early/late & you’re overly kind to your neighbours) & tip them onto your baking tray.

Thinly slice the figs & toss them, along with the coconut flakes, seeds, nibs & cinnamon, on to the tray mixing them in with the nuts.

Drizzle your coconut oil & honey (warm them if they’re a bit solidified) over the lot & mix it through a little to evenly distribute.

Bake at 150 degrees for 30 minutes stirring every 10 minutes or so, trying not to burn your tongue on the spoon when you inevitably succumb to the toasty aroma.

Once it’s looking all golden and delicious, remove from the oven & let it cool down for a bit before tipping it into a container for storage.

Fig & hazelnut granola - Grain-free & paleo

We love to eat our granola topped with sliced banana, a handful of blueberries & a hearty drizzle of coconut milk. Depending on your relationship with dairy, feel free to involve some full-fat plain yogurt or whatever you’d normally put with crunchy breakfast-y goodness.

Just between you & me though, it’s also quite delicious eaten plain, by the handful, straight from the fridge.

Week of eats: 16 Feb 2014

Every Sunday, I plan out & shop for the majority of our meals for the week ahead. Here’s the best-of last week.

To kick things off on this rainy Sunday evening, as promised here’s the Creamy Chicken & Tomato Pasta from Let’s Eat Paleo by The Merrymaker Sisters. I added in some zucchini & served it with sweet potato noodles & it was super tasty. Quick & easy to put together, this dish has already made the menu again for this week.

Creamy Chicken & Tomato Pasta

The recipe was for four people so we both enjoyed leftovers for lunch the next day. A few cherry tomatoes, a handful of baby spinach & a sprinkle of some leftover pomegranate seeds & it was the second best lunch I had all week.

Leftover Creamy Chicken & Salad

While I put together the Creamy Chicken & Tomato Pasta dish, I let a pot of Chocolate Chili simmer ready for a speedy heat & eat dinner the next night. A day in the fridge to sit and flavour-mingle is the key to getting the most deliciousness out of a dish like this I reckon! This recipe is available online but I totally recommend Well Fed 1, the cookbook this is also in. (And FYI, the leftovers of this one took out favourite lunch of the week)

Chocolate Chili

Breakfast seems to be the biggest gripe new-to-paleo people post about online: “How do I do breakfast without Pop-Tarts, Coco-Pops & Wonderbread?” Behold the whatever-is-in-the-fridge scramble: sliced up leftover tomato-y meatballs, a handful of kale & 2 eggs scrambled with a plop of coconut milk. I’d have that over some sugar-laden cereal any day!

Kale & Meatball Scramble

One of the best cookbooks of last year would have to be Jerusalem by Yotam Ottolenghi. We’ve made a lot of awesome dishes out of it & I was surprised we hadn’t given this particular recipe a spin yet. Braised Eggs with Lamb, Tahini & Sumac was an absolute ripper of a dish which Michael could not get enough of. Toasted pine nuts & pistachios tangled with spiced-up mince & roasted tomatoes, topped with eggs: Sold.

Braised eggs with lamb

Finally, although Valentine’s Day is a bit of a non-event in this household, I couldn’t resist making a chocolatey extravaganza for dessert on Friday night. This Coconut & Chocolate Tart was simple to put together & when topped with some figs & crushed macadamias, went down a charm with my Valentine. (Pro tip: drizzle coconut butter on top… Yeahhhh)

Coconut & Chocolate tart

Hope you’ve got some delicious things planned for dinner at your place this week!

Cumulus for breakfast

Today’s post is coming to you live from a huge king-size bed at the luxurious Sofitel in the “Paris” end of Melbourne’s CBD.

We’ve been here two nights already (read: two whole shopping days!) and I probably should go home now before I spend any more money. Our flight however, is not booked until Saturday afternoon so if one must carry on with such frivolity, one must do what they have to do (& put all salary for next month into one’s dwindling bank account). Stay tuned for a purchases round up!

The most excellent thing we have found so far here (other than the Veronika Maine sale at DJs…) is an eating house called Cumulus Inc. On a recommendation from my younger chef brother, we hit the Flinders Lane spot for breakfast yesterday morning… And will no doubt return again this morning & possibly every morning until we fly out.

Incredibly Melbourne with attentive service even with the absolute deluge of New Year clientele, Cumulus lived up to the “must go” status the brother gave it. Offering far more than a choice between a Bircher & a Benedict, the menu is full of creativity & flavour at a sensible brunch-style price point (we got outta there at sub-$45 anyway!)

We were bar-seated looking into the kitchen which suited us just fine. It’s always interesting to see the preparation of other ingredients, as well as the interplay between the assortment of kitchen staff.

20120105-084153.jpg

I opted for the Cumulus Breakfast which included a perfectly boiled egg, toast, assorted preserves, a pot of yogurt with poached & fresh fruit and, wait for it, coffee AND a fresh orange juice. Twas perfect for girls like me who always want a smorgasbord selection but whose eyes are often to big for their belly.

The lad’s breakfast was The Full English & he barely looked up until it was fully demolished. With a supporting cast of 2 sunny-side ups, thick slices of bacon and toast, the star of the show was a dark & rich blood sausage. Soft but full of texture, the sausage was made up of pig’s blood, pear & a band of other treats.

He also gave the thumbs up to the coffee on offer opting for an espresso and a double ristretto.

We are going there again. Right now.