As I was browsing Kmart at a slow pace,{ like I normally do } I ventured to the recipe section. { like I always do } and came across I QUIT SUGAR ~ SIMPLICIOUS by Sarah Wilson. I follow her on Instagram, and have cooked recipes from her I Quit Sugar website.

The sausage rolls on there, are incredible!

I brought the book, and kept on with my slow travels through Kmart. When I finally arrived home, I sat and read through her book. Wow. Great recipe book! So many healthy choices, and they're all so easy to make.

I've heard of slow cookers being used for baking, but I had never really thought about trying it myself. One of her recipes, a brownie slice is made in one, so I figured what the heck, I'll give it a go.


Again, I was the only one who enjoyed it as it was quite dark in flavour, and with no sugar, it wasn't a sweet brownie.. I really enjoyed it though!!

INGREDIENTS
Coconut oil, butter or Ghee, for greasing
1 1/2 cups almond meal
1/2 raw cacao powder
1 tsp gluten free baking powder
1/2 tsp sea salt
1/2 cup uncooked butter or coconut oil, melted
1/3 cup rice malt syrup
2 tbsp. red miso paste
3 eggs
1/2 cup chipped walnuts
80g dark { 85 - 90% cocoa } chocolate, chopped into small even chunks
full - fat organic plain yoghurt, or cream to serve

METHOD
✚  Grease the slow cooker bowl, and line with baking paper so it reaches halfway up the sides.
✚  In a large bowl combine the almond meal, cacao powder, baking powder and salt.
✚  In a separate bowl, whisk together the melted butter or oil, rice malt syrup and miso paste. Add the eggs and continue whisking until mixture is well combined.
✚  Pour the butter and syrup mixture into the dry ingredients and mix thoroughly. Stir through the walnuts and chocolate chunks. Pour the batter into the lined slow cooker. Cover and cook on low for 2 1/2 hours or 1 1/2 hours on high, or until the outside mixture is firm and the centre is no longer liquid. Remove the lid and continue cooking for a further 30 minutes or until the centre cooks through.
✚  Once cooked, switch off the slow cooker and leave the cooked mixture to rest for 10 - 15 minutes. Carefully remove from the slow cooker by grabbing the edges of baking paper and gently lifting out. Allow to cool completely before slicing. Store brownies on the baking paper in a sealed container for 3 - 4 days or freeze for up to 4 months.

Recipe from I Quit Sugar - Simplicious.

Mason's birthday was coming up, and I usually cook a couple loaves of garlic bread to have with the party food dinner. Last year, I was full on Paleo eating, and wanted to keep his birthday food healthy, but still yummy.

Cauliflower bread.

I got a lot of scrunched up faces, and a slight gagging sound from Bailey who loathes cauliflower. { ugh } Ignoring all the whines and complaints, I was going ahead with making it. Why? Because I'm the one cooking everything, that's why!


Hot from the oven, and my taste buds were salivating for a try. One slice led to two, and before I knew it, I had eaten half of this before the party dinner even begun. Oops!!

Everyone who complained, tried it and ate their words of hate. Except Bailey. He said his brain was telling him not to eat that or he'll be sick.

INGREDIENTS

METHOD
✚  Preheat oven to 180 degrees. Prepare a large baking tray with non stick baking paper beneath.
✚  Roughly chop cauliflower into small florets. Add to food processor and pulse until it resembles a rice texture. Place in heat proof bowl, and microwave for 10 minutes. Once cooled, squeeze out excess liquid.
✚  Put the Cauli into a large bowl and add the eggs, cheese, oregano, garlic and salt & pepper. Mix everything with hands until combined.
✚  Place the mixture onto baking tray, and flatten down to desired shape or thickness. { I just kept mine the same shape as the tray. }
✚  Bake until nice and golden for around 20 - 25 mins. Sprinkling with remaining cheese, and then bake again for a further 5 minutes until cheese has melted.
✚  Slice with a pizza cutter, and serve hot.

Recipe from jocooks

Jelly.. I make it weekly for the boys school lunch.

On weekends, I get sick of them trying to sneak junk food every time I turn my back, apparently they're Ninja's and invisible. Oh to be a child again. I offer them jelly, and they don't want any because that's only for school. I've been told!

They love blueberries. We always have tons of them in the fridge, and freezer.


I'm also aware, that Jelly makes Bailey super crazy hypo.. and my energy levels couldn't take him bouncing around the house the way he can do, that day.. With a little searching, I found that there was an actual healthy version to make Jelly. Instead of cups, I wanted to make a slice, so we could all enjoy.

I couldn't resist giving them a try!

They were a winner, and the boys were back to being Ninja's, and sneaking the wobbly squares from the fridge, when they thought I weren't looking.. I definitely didn't mind one bit!

INGREDITENTS
1 tsp coconut oil
1 cup full fat coconut milk
3 cups fresh blueberries { divided }
4 tbsp. gelatine

METHOD
✚  Grease an 8 x 8 glass dish with coconut oil.
✚  Puree 2 cups of blueberries in a blender. Set aside.
✚  In a small saucepan, heat the coconut milk over medium. Whisk in gelatine, 1 tsp at a time until dissolved.
✚  Add the blueberry puree into the coconut mixture, whisk to combine. Then add in the remaining cup of berries, and stir.
✚  Pour mixture into glass dish, and keep in the fridge for at least 3 hours until set.

This is the most easiest soup to make. Full of flavour, and extremely filling. My kids even enjoyed it, and that's saying something. You don't even have to chop up the veggies that well, as it all gets blended together, or you can have it as is, a more chunkier style soup.


INGREDITENTS
1 red onion, diced
3 stalks celery, chopped
2 carrots, diced
4 rashes of bacon, diced
1L vegetable stock
1 tbsp. olive oil
2 garlic cloves, crushed
1 tbsp. sea salt and peppercorns
1 cup lentils { any colour }
Coconut milk and spring onions for garnish

METHOD
✚  Place everything in a large pot on stove, and cook on medium heat.
✚  Once soup is simmering, and had thickened. Take off heat and let cool slightly.
✚  Carefully spoon with ladle into a blender, pulse until desired consistency. If too thick, add in some coconut milk
✚  Pour back into pot, and heat until hot. Serve with a heaped spoonful of coconut milk, and spring onions.

This lasagne, is incredibly flavourful and tasty. I don't normally enjoy mushrooms without them being so finely chopped up that I can't see or taste them. Nobody ate this except me though. So, I can't really give the opinion of others, but to me it was great!!

INGREDITENTS
5 sweet potatoes, peeled and sliced
2 tsp olive oil
Kale Pesto { here }
Cashew cream cheese { here }
300g spinach leaves
200g sliced mushrooms

METHOD
✚  Preheat oven to 180 degrees and line a tray with baking paper. Place sliced potatoes and drizzle with olive oil, and a sprinkle of salt and pepper if desired. Cook for around 20 minutes, until tender.
✚  Let potaoes cool, and then lightly spray a casserole dish. Start arranging the slices, slightly overlapping. Next, add dobs of pesto around, and the same with cashew cheese. Sprinkle some spinach leaves, and mushrooms. Begin the second layer, and repeat.
✚  Bake for around 20 - 30 minutes, and serve!

O.M.G I struggled not to eat all of this immediately.

I love cashews, and this was incredible!! Super delish! It's smooth, and creamy. Would be amazing served on anything, or just eating it straight from the bowl, off the spoon or in my case, taking huge swipes with my finger and re tasting over, and over again.

Until I remembered, that I actually made it to go with dinner.


INGREDIENTS
2 cups cashews { soaked in boiling water for around ten minutes, then strained }
1/2 cup water
1/2 tsp garlic powder
1 tsp salt
3 tbsp. lemon juice
1 tsp nutritional yeast

METHOD
✚  Drain cashews and add all cheese ingredients to a blender, or food processor.
✚  Mix on high until a smooth paste, and set aside.
✚  Try not to eat all at once.

INGREDIENTS
4 cups kale, ripped apart { no stems or just a large bag of kale leaves }
2 cloves garlic
2 tsp nutritional yeast
1/3 cup olive oil
dash of salt // pepper

METHOD
✚  Mix all of the ingredients in a food processor, adding more oil if necessary.
✚  Set aside. Place in jar, and keep refrigerated.

5 cups of Style Tortilla Chips { I used a 156g bag of SunRice Brown rice chips, in parmesan & sundried tomato, and a 156g packet of sea salt }
3/4 cup Cashew-less Vegan Queso { also, found on minimalistbaker }
425g of cooked Old El Paso Black Beans                    
1/3 cup Guacamole { 1 ripe avocado + 1/4 tsp sea salt + 1 lime, juiced }
1/2 – 3/4 cup Chunky Salsa
Olives and Red Onion, sliced { optional }
Hot Sauce { optional }
1/2 cup of Greek yoghurt
spring onions for garnish

Vegan Queso recipe from minimalistbaker
Nacho recipe from minimalistbaker

1 cup quinoa + 2 cups water
3/4 tomato sauce
3 tbsp. soy sauce
1 can of chickpeas, drained
1/2 red onion, diced
1/2 tsp onion powder
1 tbsp. garlic minced
1 tsp rice malt syrup
1 tsp white vinegar

SALAD
1/4 red onion, sliced thinly
Handful of Spinach leaves
Cherry tomatoes, sliced
Beetroot, sliced
1/2 avocado, sliced