Miss Marzipan’s Blueberry Muffin Baked Porridge Pots, plus an awesome IQS Chicken Burger

The house is quiet for a moment – the kids are watching Despicable Me 2 (just for the minions, of course!), so I thought I’d take the chance to pop in a brief blog post.

Spring has finally arrived in Canberra for real, after what seemed like a particularly long and cold winter. I have grown to love Canberra, but I find the winters brutal (although we do a sunny winter’s day quite well). I’m already planning a family holiday to Queensland next winter to escape for a little while!

This week I took the unexpected step of sharing my blog on my personal Facebook page, after I Quit Sugar published a post explaining why I reduced my children’s sugar intake. Although I’ve been blogging for around 18 months, until now only a handful of people have known about it. Sharing it with 100 Facebook friends, family and acquaintances was incredibly anxiety-provoking (and physically nauseating!), probably because I’ve always aimed to be open and honest on this blog. Which makes me vulnerable, I guess. But I felt so reassured and warmed by the kind words and support I received. [Literally at this moment, Despicable Me 2 is playing ‘Happy’, which seems like an appropriate soundtrack as I type!].

I’ll also take this opportunity to share a few new recipes I tried recently, that I loved, by Miss Marzipan (Marisa), and I Quit Sugar. I hope everyone has a great long weekend!

Miss Marzipan’s Blueberry Muffin Baked Porridge Pots

Marisa’s healthy porridge pots are very easy to make and actually taste like a blueberry muffin! They can be baked ahead at the start of the week for breakfasts on the go, and are kid-friendly. I found that no sweetener was necessary for these. When I made them, I didn’t have coconut milk, so used all almond milk and added a teaspoon of shredded coconut, which worked a treat.

Click here to get the recipe
from Miss Marzipan, and here for the Sweet Potato Pie variation.

Miss Marzipan's delicious and healthy Blueberry Muffin Baked Porridge Pots

Miss Marzipan’s delicious and healthy Blueberry Muffin Baked Porridge Pots

IQS Thai Chicken Burgers with Coriander Slaw, and Miss Marzipan’s Dukkah-Crusted Sweet Potato Fries with Tahini Dipping Sauce

I’m so glad I paired these two dishes together. They are healthy and full of vegetables, this ‘burger and chips’ but also felt like an indulgent treat. I made the coleslaw for the burgers with carrot, red cabbage, carrot and cucumber. Miss Marzipan’s sweet potato fries are very easy to make – the tahini dipping sauce with roasted garlic is a must. It’s also a great alternative to mayonnaise. I used the leftover sauce in place of hollandaise in Eggs Benedict for breakfast.

Click here to get the recipe
for the I Quit Sugar Thai Chicken Burgers.
C
lick here to get the recipe for Miss Marzipan’s Dukkah-Crusted Sweet Potato Fries with Tahini Dipping Sauce.

I Quit Sugar Thai Chicken Burgers with Coriander Slaw, served with Miss Marzipan's Dukkah-Crusted Sweet Potato Fries with Tahini Dipping Sauce

I Quit Sugar Thai Chicken Burgers with Coriander Slaw, served with Miss Marzipan’s Dukkah-Crusted Sweet Potato Fries with Tahini Dipping Sauce

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