Immune Boosting Elixir

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I use this drink like a real-food supplement and find it to be an incredibly effective alternative to cold and flu medicine in my home. I drink 100ml daily during the colder months to help give my immune system a little boost.

 

If I’m feeling under the weather I do this twice a day and I’ve found that this keeps cold and flu symptoms from taking hold. But I will warn you - it’s a pretty intense and powerful little cocktail, and the garlic and spices really pack a punch!

 

It’s best to make a double batch when you’re feeling well and have it stored in the freezer for those days when you feel you need a boost. Often when we’re feeling ill, the last thing we want to do is be in the kitchen, so plan ahead and your future self will thank you for it.

 

Ingredients

 

2 oranges

4 lemons

1/2 pineapple, outer skin removed and roughly diced

4 garlic cloves, peeled

Thumb sized piece of fresh ginger, peeled

1 thumb sized piece fresh turmeric, peeled

2 cups coconut water

2 tbsp raw honey

2 tsp ground cinnamon

1/4 tsp ground cayenne pepper

 

Here’s what you do…

 

Juice the oranges and lemons by hand, with a citrus press or in a juicer.

Add the juice to a high-powered blender with the rest of the ingredients and blitz until smooth.

Add a little water if you prefer a thinner consistency.

Store in airtight glass jars in the fridge or freezer. 

 

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Fig & Vanilla Fudge

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Ingredients

 

100g dried figs (the ones I get are still quite juicy, if yours are very dry you may need to add some melted coconut oil or water to help bind the mixture)

100g desiccated coconut

4 medjool dates, pitted

2 tbsp vanilla protein powder

¼ tsp fine Himalayan rock salt

1 tsp ground cinnamon

 

Here’s what you do…

 

Blitz all ingredients together in a food processor or high speed blender until well combined, smooth and fudgey.

Press into a lined slice tin and decorate with extra coconut.

Freeze for 30 minutes or until set then cut into squares and enjoy!

 

NOTE

I use plant-based protein powders as I can’t tolerate whey. Whichever type you choose, be sure it’s one made with real ingredients and no synthetics (unlike the ones generally sold for body building and found in sports nutrition/supplement type stores). I personally have used and like the ones by Prana On, Amazonia Raw and Nutra Organics, but there are plenty of other great wholefood options out there.

 

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Apple Pie Bites

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These babies are a great source of iron, fibre and essential fatty acids - ideal for healthy brain function and focus. Packed with energy, the oats help to balance out the natural sweetness of the dried fruit, and stabilise the blood sugar.

Ingredients

80g dried apple (you can dehydrate your own for 8 hours at 70ºC)

80g pitted dried dates

50g gluten free oats

30g sunflower seeds

30g raisins or sultanas

30g chia seeds

1 tbsp vanilla protein powder or 1 tsp of vanilla extract/paste/powder

1 tsp ground cinnamon

Here’s what you do…

1. Blitz all ingredients together in your food processor, high speed blender or Thermomix. It takes 90 seconds in my blender for the ingredients to come together, so just be patient.

2. Roll mixture into balls and store in the fridge.

NOTE

I use plant-based protein powders as I can’t tolerate whey. Whichever type you choose, be sure it’s one made with real ingredients and no synthetics (unlike the ones generally sold for body building and found in sports nutrition/supplement type stores). I personally have used and like the ones by Prana On, Amazonia Raw and Nutra Organics, but there are plenty of great wholefood options out there.

 

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Pumpkin Pie Chia Pudding

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Ingredients

500g pumpkin, steamed and pureed

400g coconut milk

75g chia seeds

1-2 tbsp pure maple syrup 

1/2 tsp vanilla powder

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

Instructions

1. Mix all ingredients together in a bowl

2. Pour mixture into jars or glasses

3. Refrigerate overnight to set

4. Serve with yoghurt, seeds, nuts, coconut or fruit

NOTE

To make pureed pumpkin, simply peel and cut pumpkin into chunks, steam until soft and mash or blend.

Since pumpkin and coconut milk are both naturally sweet, you may find you don't need the maple syrup. Feel free to adjust the quantity to your preference. 

I prefer the Coco Quench brand of coconut milk best as it's dairy free and free from preservatives or added sugar - simply containing filtered water, coconut milk, brown rice and sea salt. In Australia you can find this brand with the UHT milks in the supermarket, or at www.theorganicbutler.com. If this brand isn't available where you live, then choose one with a similarly simple and short ingredient list.

 

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Choc Vanilla Iced Coffee

This iced coffee is a delicious, healthy and refreshing alternative to the sugary, milky coffees you can buy. Especially when combined with pancakes for breakfast ;)

Ingredients

60ml cooled black coffee
1 cup almond milk
1 heaped tbsp raw cacao powder
1 heaped tbsp vanilla protein powder
1 or 2 tbsp maple syrup
A handful ice cubes

Here's what you do...

1. Blitz all ingredients in your food processor, blender or Thermomix.

2. Pour into 2 glasses.

3. Enjoy!

NOTE

I use plant-based protein powders as I can’t tolerate whey. Whichever type you choose, be sure it’s one made with real ingredients and no synthetics (unlike the ones generally sold for body building and found in sports nutrition/supplement type stores). I personally have used and like the ones by Prana On, Amazonia Raw and Nutra Organics, but there are plenty of great wholefood options out there.

 

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Tom Yum Goong

Want to make an authentic Thai dish at home? Well, this is THE best Tom Yum Goong (which literally translates to Boiled Prawn Salad) that I've ever tried! I learned this recipe at a cooking class in Thailand and it takes all of 10 minutes to make. You may not necessarily have all these ingredients just knocking about at home, but it's totally worth hunting them down. 

If you can't find galangal, you can substitute with ginger but it won't be quite the same. A Chinese spoon measurement is 17ml, or 1 tablespoon + 1/2 teaspoon.

 

Ingredients

 

Serves 2

500ml water

1 teaspoon chilli paste

1 Chinese spoon coconut sugar

2 Chinese spoons gluten free fish sauce

2 Chinese spoons fresh lime juice

1 Thai shallot, quartered or 2 spring onions, sliced

2 small green or red birdseye chillies, gently pressed to release flavour

2 kafir lime leaves

4 slices of fresh galangal

1/2 stalk lemongrass, sliced into 3-4cm lengths and gently pressed to release flavour

2 handfuls raw prawns, shelled and de-veined

2-3 drops of chilli oil (optional)

 

Here's what you do...

 

1. In a pot, bring the water to boil and stir in the chilli paste.

2. Add the sugar, fish sauce and lime juice. 

3. Stir well then add the shallot, chillies, lime leaves, galangal and lemongrass and bring the liquid back up to the boil.

4. Taste the soup at this stage. If the chilli is a little too hot for you, add some more water or a splash of coconut milk.

5. Add the prawns and cook for 60 seconds.

6. Pour into 2 bowls. You can take out the chillies, lime leaves, galangal and lemongrass at this stage if you prefer. 

7. Serve with a few drops of chilli oil if you like it extra hot.

 

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Coco-Berry Smoothie

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I'm pretty sure berries, chocolate and coconut were meant to be together! This smoothie proves it, and is just as delicious for breakfast, a sweet treat or an afternoon pick-me-up. 

Ingredients

1.5 cups frozen mixed berries
400ml coconut milk
2 tbsp frozen coconut yoghurt
1 heaped tsp cacao powder
1 heaped tsp chocolate or vanilla protein powder
Maple syrup to taste

Here’s what you do…

1. Blitz all ingredients in your food processor, blender or Thermomix.

2. Pour into 2 glasses.

3. Enjoy!

NOTE

In smoothies I use unsweetened, natural coconut yoghurt. There are a number of brands now available in most health food stores and supermarkets. Simply pour your yoghurt into ice cube trays to freeze and have on hand for thick, creamy smoothies. One ice cube is usually the equivalent of 1 tbsp.

I prefer the Coco Quench brand of coconut milk best as it's dairy free and free from preservatives or added sugar - simply containing filtered water, coconut milk, brown rice and sea salt. In Australia you can find this brand with the UHT milks in the supermarket, or at www.theorganicbutler.com. If this brand isn't available where you live, then choose one with a similarly simple and short ingredient list.

I use plant-based protein powders as I can’t tolerate whey. Whichever type you choose, be sure it’s one made with real ingredients and no synthetics (unlike the ones generally sold for body building and found in sports nutrition/supplement type stores). I personally have used and like the ones by Prana On, Amazonia Raw and Nutra Organics, but there are plenty of great wholefood options out there.

 

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Banana Cinnamon & Honey Spelt Porridge

I think you'll love this delish banana, cinnamon and honey porridge I made in the themie. Spelt oats make it wheat free and lower in gluten. If you don't have a Thermomix, you could easily make it on the stovetop too.

Ingredients

140g spelt oats

300g coconut milk

120g filtered water

1 mashed banana

1 tsp honey

1 tsp ground cinnamon

1/2 tsp vanilla extract

Here's what you do...

1. Add ingredients to Thermomix and cook 10 mins/90 degrees/speed 2 on reverse.

2. Allow to sit for a minute or two before serving.

3. Top with fruit, nuts or coconut. Or simply enjoy as is!

NOTE

I prefer the Coco Quench brand of coconut milk best as it's dairy free and free from preservatives or added sugar - simply containing filtered water, coconut milk, brown rice and sea salt. In Australia you can find this brand with the UHT milks in the supermarket, or at www.theorganicbutler.com. If this brand isn't available where you live, then choose one with a similarly simple and short ingredient list.

 

Hey, if you liked this recipe then don't be shy... share the love! Hit like on the way through or share with a friend so we can spread the whole-food word together. Thank you. Kirsty x

Chewy Marshmallow Bars

These bars are so moreish! They remind me of LCM bars except waaay better. They make a great nut-free lunch box snack for kids too.

Ingredients

5 heaped tbsp hulled tahini

4 tbsp raw honey

2 tbsp coconut oil

1 tsp vanilla extract

1 1/2 cups brown rice puffs

1/2 cup desiccated coconut

1/2 cup marshmallows, chopped roughly into 1cm cubes

Here's what you do...

1. Mix the tahini, honey, coconut oil and vanilla in a pan on a low heat until all melted together.

2. In a large bowl mix the rice puffs and coconut together then pour in the melted liquid and stir until combined. You may also need to get your hands in there to bring it all together but be careful as the mixture may be hot.

3. Finally, add the marshmallow and roughly stir through.

4. Press the mixture into a lined slice tin and place in the fridge for a few hours to set.

5. Cut into bars and store in the fridge.

 

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Lamington Macaroons

It doesn't have to be Australia Day to make these! They're delicious any time of year.

 

MACAROONS

 

Ingredients

100g cashews

100g desiccated coconut

60g rice malt syrup

10g coconut oil

1 vanilla bean, split lengthways, seeds scraped

12 raspberries

Here's what you do...

1. Place all ingredients except raspberries in a food processor, blender or Thermomix and mix until combined

2. Roll mixture into 12 balls, with a raspberry placed in the centre of each

3. Place into the freezer to set while making the chocolate coating

 

CHOCOLATE COATING

 

Ingredients

40g coconut milk

10g rice malt syrup

10g coconut oil

Pinch fine Himalayan salt

80g dairy free chocolate broken into small pieces (I use Loving Earth)

Desiccated coconut for coating

Here's what you do...

1. Place coconut milk, rice malt syrup, coconut oil and salt into a food processor, blender or Thermomix and mix until smooth

2. If you’re using a Thermomix, add the chocolate and heat 3 min/50 degrees/speed 3, or until melted. Otherwise, pour the mixture into a pan, add the chocolate and melt slowly over the heat while continually stirring

3. Remove macaroons from freezer.

4. Pour chocolate mixture into a bowl and desiccated coconut onto a plate ready for coating

5. Dip macaroons in chocolate mixture, coat in coconut and place on a wire rack

6. Once all macaroons are coating chocolate, place in the freezer to set

HOT TIP: I had a little leftover chocolate, desiccated coconut and raspberries so I mixed them all together, poured into chocolate moulds and froze until set. Now I have yummy chocolate truffles too!

 

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A Much Healthier Banana Milkshake

Once upon a time, my idea of a healthy breakfast was a milkshake I made "from scratch" with vanilla ice-cream, low fat cows milk and bananas. Or sometimes I'd use Nesquick power instead of actual bananas. It kinda makes me cringe now! But as they say, when you know better, you do better. Right?

So, now that I know not to start my day with refined sugars and inflammatory dairy - I created this delicious alternative. It's seriously yum and full of good stuff! Enjoy...

Ingredients

3 frozen bananas

250g coconut milk 

150g almond milk

20g macadamias

1 tsp raw honey

1/3 tsp vanilla powder

Here’s what you do….

1. Blitz all ingredients in your food processor, blender or Thermomix.

2. Pour into 2 glasses.

3. Enjoy!

 

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Peanut Butter Protein Shake

Ingredients

2 medjool dates (pitted)
2 tbsp vanilla protein powder
1 heaped tbsp peanut butter
1 tsp ground cinnamon
1 tsp vanilla extract
Handful ice cubes
400g coconut or almond milk

Here's what you do...

1. Blitz all ingredients in your food processor, blender or Thermomix.

2. Pour into 2 glasses.

3. Enjoy!

NOTE

I use plant-based protein powders as I can’t tolerate whey. Whichever type you choose, be sure it’s one made with real ingredients and no synthetics (unlike the ones generally sold for body building and found in sports nutrition/supplement type stores). I personally have used and like the ones by Prana On, Amazonia Raw and Nutra Organics, but there are plenty of great wholefood options out there.

 

Hey, if you liked this recipe then don't be shy... share the love! Hit like on the way through or share with a friend so we can spread the whole-food word together. Thank you. Kirsty x

Homemade Taco Seasoning

This taco seasoning makes a much healthier version than the store-bought variety. Using just 6 herbs and spices, you can make this up in bigger quantities and store it in the pantry or simply whip it up when it's taco time! This recipe makes the equivalent of one store-bought sachet.

This mix is also delicious sprinkled onto vegetables, in our house we love it on broccoli which we then roast in the oven. Delish! 

 

Ingredients

1 tbsp ground cumin

1 tsp paprika

1 tsp ground coriander

1 tsp dried oregano

¼ tsp cayenne pepper

Just under 1 tbsp herb salt (eg Herbamare)

 

Here's what you do....

Simply mix all the ingredients together in a bowl.

Use with 500g mince beef, crushed garlic and onion to make a taco filling, or use it to season anything else you like.

 

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Almond & Quinoa Anzac Cookies

If you love Anzac cookies but don't eat gluten then these are for you. My version has a bit of a twist on the traditional recipe, swapping oats for quinoa flakes and adding in flaked almonds. I hope you love them as much as I do!

 

Ingredients

180g honey

120g butter

2 tbsp water

1 tsp bicarb soda

150g plain gluten free flour (I love the Orgran brand)

90g quinoa flakes

90g shredded coconut

60g flaked almonds

 

Here’s what you do…

 

Traditional method

1. Preheat oven to 160 degrees celcius.

2. Add honey, butter and water to a small saucepan and stir over a medium heat until melted.

3. Stir in the bicarbonate of soda.

4. Pour mixture into a bowl, add the remaining dry ingredients and stir until combined.

5. Scoop spoonfuls of mixture onto a lined baking tray. Bake for 17-20  minutes or until golden.

 

Thermomix method

1. Preheat oven to 160 degrees celcius.

2. Melt honey and butter with water 4 min/90 degrees/speed 1.

3. Add bicarb soda and stir 5 secs/speed 3. Scrape down sides of bowl.

4. Add remaining dry ingredients and stir 5 secs/reverse/speed 3. Scrape down sides of bowl and repeat if necessary until all ingredients are combined.

5. Scoop spoonfuls of mixture onto a lined baking tray. Bake for 17-20 minutes or until golden.

 

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Spiced Orange & Almond Chocolate

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This is my all time fave chocolate recipe, inspired by the beautiful Jo at Quirky Cooking. I created my own twist on the recipe to make it SIBO (Small Intestinal Bacteria Overgrowth) friendly and gentler on my digestive system. I've made this in the Thermomix but you could easily adapt the recipe if you don't have one.

 

Ingredients

200g raw almonds

Zest of 1 orange

1 cinnamon quill

1 vanilla bean

200g raw cacao butter

60g raw honey

40g cacao powder

A pinch of fine Himalayan salt

 

Here's what you do...

1. Line a baking tray with baking paper and set aside

2. Place almonds in mixing bowl and chop 3 sec/speed 5. Transfer onto prepared baking tray.

3. Place orange zest, cinnamon quill and vanilla bean into mixing bowl and mill 5 sec, speed 9. Scrape down sides of mixing bowl with spatula and repeat process if needed until the mixture has turned to powder. Transfer into a bowl and set aside.

4. Place cacao butter into mixing bowl and mill 10 sec/speed 8. Scrape down sides of mixing bowl with spatula, then melt 10 min/37 degrees/speed 2.

5. Add reserved powder and cook 10 min/37 degrees/speed 1.

6. Add honey, cacao powder and salt and cook 10 min/37 degrees/speed 1, then blend 1 min/speed 9. Scrape down sides of mixing bowl with spatula. Immediately, pour mixture over chopped almonds on baking tray then place carefully in freezer for 30 minutes to set. Once set, break or cut into shards to serve.

 

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Beef Broth

Having staples in the kitchen that can be used as a base for quick, easy meals is super important! For me, I would never be without beef broth in my freezer.

Apart from being incredibly nourishing, broths are also amazingly versatile. They serve as the base for my gravies, pho bowls, soups, casseroles, stir fries... the list goes on! 

When switching to whole foods, packaged stocks and gravy were one of the first things I ditched and swapped with bone broths. Not only is it cheaper but it's sooooo much healthier!

Bone broths are rich in minerals that your immune and digestive systems just love. They also contain collagen which is great for strong bones, healthy skin and reducing inflammation. 

One of my favourite easy meals with bone broth is a Pho Bowl. Just add a little tamari, ginger and herb salt to a saucepan of broth with a mixture of chopped veg. Simmer until veggies are cooked, add vermicelli noodles and any further flavours (chilli and lemon are yum) you fancy. And tada! Dinner is served.

Ingredients

2 kg beef bones (a good mix of meat, marrow and knuckle bones)
3.5 litres filtered water
1/3 cup apple cider vinegar
2 onions
2 carrots
2 celery sticks, including leaves
2 bay leaves

Here's what you do...

1. Cook all ingredients together on low in the slow cooker for 24 hours. If the liquid gets lower than the bones and veggies while cooking, top it back up with enough water to cover.

2. After 24 hours, allow the broth to cool slightly. Pour the broth through a colander into a bowl. Discard the bones and vegetables, then strain the broth again through a sieve.

3. Leave the broth to cool completely in the bowl. Once cooled, a layer of fat will have formed on the top and the broth will have set from the gelatine.

4. Scoop the fat off and store in a glass jar for use as a cooking fat. Spoon the jellied broth into glass jars and freeze until ready to use.

 

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Strawberry Cheesecake Smoothie

This smoothie is so deliciously thick and creamy. It reminds me of the strawberry thick shakes and flavoured milks I had as a kid, but thankfully this one's way healthier!

Ingredients

220g frozen strawberries

175g cashew nuts (pre-soaked overnight or for 2 hours)

30g coconut oil (melted)

1 tsp vanilla powder or extract

Pinch of fine Himalayan sea salt

30g maple syrup or honey

550g coconut milk

Here's what you do...

1. Blitz all ingredients in your food processor, blender or Thermomix.

2. Pour into 2 glasses.

3. Enjoy!

NOTE

I prefer the Coco Quench brand of coconut milk best as it's dairy free and free from preservatives or added sugar - simply containing filtered water, coconut milk, brown rice and sea salt. In Australia you can find this brand with the UHT milks in the supermarket, or at www.theorganicbutler.com. If this brand isn't available where you live, then choose one with a similarly simple and short ingredient list.

 

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Nan's Chicken Veg Soup

Nan Sal’s recipe has been cooked and loved for years in my husband’s family. I’ve tweaked it a little and it remains a favourite in our house. This recipe will make lots so there’ll be plenty of leftovers for mid-week lunches, easy dinners and to keep in the freezer for back-up.

Ingredients

1kg carrots, grated

1 large parsnip, grated

2 chicken breasts

2 brown onions, finely diced

3 celery sticks, sliced

1 bunch of fresh parsley, roughly chopped

2 litres chicken broth 

2 litres water

1 cup brown rice

1 tbsp salt or Herbamare

1 tsp ground black pepper

2 large handfuls of baby spinach, roughly chopped 

Here's what you do...

1. Add all ingredients to a large stockpot, excluding the spinach.

2. Bring to the boil and allow to simmer for two hours.

3. Pull out the cooked chicken breasts and shred by pulling apart with two forks.

4. Add the shredded chicken back into the stockpot.

5. Add the baby spinach and cook until wilted.

6. Take off the heat, taste the soup and add seasoning if needed.

 

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My Favourite Green Juice

This is my favourite green juice combo. Plenty of veggies, super detoxing and not too sweet...

Ingredients

1 cucumber
1 apple
1 celery stick
1 carrot
1 lime
2 handfuls baby spinach
Thumb sized piece of ginger

 

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Mini Breakfast Quiches

These quiches are super tasty and make your midweek meals really easy. Whip them up on the weekend and then all you need to do is re-heat one in the morning for breakfast. Add some stir-fried greens, salad or sliced avocado and you have a complete meal. Yum! They're also great served cold in kid's lunch boxes, This recipe will make 12 quiches.

Ingredients

4 rashers bacon, diced

1 tsp ghee

10 eggs

1 cup almond milk (or rice milk for nut free, but this is not paleo or SIBO friendly)

3 spring onions, sliced

50g parmesan, grated

12 cherry tomatoes, cut into quarters

¼ tsp fine Himalayan salt

¼ tsp ground black pepper

Here's what you do...

1. Preheat the oven to 180.

2. Line a muffin tin with 12 cases ( I use reusable silicone cases) or grease the holes with ghee.

3. Melt the ghee in a pan on the stovetop, and fry the bacon in it until it’s just cooked.

4. Whisk the eggs and milk together in a large bowl.

5. Add the remaining ingredients and mix well.

6. Ladle the mixture into the 12 muffin cases, and bake at 180 for 25 – 30 minutes.

 

Hey, if you liked this recipe then don't be shy... share the love! Hit like on the way through or share with a friend so we can spread the whole-food word together. Thank you. Kirsty x