Nicole Bando | Dietitian & Lactation Consultant

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Healthy and Balanced Family Recipes

‘My recipes are colourful, pretty, balanced and designed to inspire happy & sustainable eating habits’

Categories

Healthy and Balanced Family Recipes

‘My recipes are colourful, pretty, balanced and designed to inspire happy & sustainable eating habits’

Categories

raspberry & pear tea cakes

Hands up if you like pretty, sparkly things? My philosophy is that the food we eat should be as beautiful as the clothes we wear. These raspberry and pear muffins hit the spot with their little bursts of pink yumminess (and are a healthy option too).

Ingredients:

1&3/4 cup wholemeal flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
1/3 cup olive oil
1 cup low fat Greek yoghurt
2 eggs
1 small pear, sliced (skin on)
3/4 cup raspberries

Method:

  1. Preheat oven to 180 degrees. Add dry ingredients to a mixing bowl.
  2. Whisk together vanilla, egg, oil and yoghurt.
  3. Make a well in the centre of the dry ingredients, add the wet mixture and fold through.
  4. Gently fold through pear and berries.
  5. Place into a greased 12 half cup muffin tray and bake for 15 minutes or until golden brown.
raspberry & pear tea cakes

Hands up if you like pretty, sparkly things? My philosophy is that the food we eat should be as beautiful as the clothes we wear. These raspberry and pear muffins hit the spot with their little bursts of pink yumminess (and are a healthy option too).

Ingredients:

1&3/4 cup wholemeal flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
1/3 cup olive oil
1 cup low fat Greek yoghurt
2 eggs
1 small pear, sliced (skin on)
3/4 cup raspberries

Method:

  1. Preheat oven to 180 degrees. Add dry ingredients to a mixing bowl.
  2. Whisk together vanilla, egg, oil and yoghurt.
  3. Make a well in the centre of the dry ingredients, add the wet mixture and fold through.
  4. Gently fold through pear and berries.
  5. Place into a greased 12 half cup muffin tray and bake for 15 minutes or until golden brown.
pear, dark chocolate & cinnamon loaf

How perfect are pear and dark chocolate together?
Bake my pear, dark chocolate and cinnamon loaf over the long weekend. It’s still cake but a slightly healthier version 

Ingredients:

3/4 cup wholemeal flour
3/4 cup white flour
1/2 cup brown sugar
1 teaspoon bicarb soda
1 teaspoon cinnamon
2 eggs
1/4 cup olive oil
1/2 cup yoghurt
1/2 cup dark chocolate chips
2 pears, cubed (skin on)

Method:

1. Mix dry ingredients
2. Whisk eggs, oil, yoghurt
3. Add to dry ingredients
4. Fold through pear and chocolate.
5. Bake in lined loaf pan for 45 mins 180 degree oven.

chocolate peanut bliss balls

Gluten free

Ingredients:

1/2 cup almonds
1/2 cup walnuts
160g Medjool dates
50g currants
50g sultanas
1 teaspoon vanilla essence
2 tablespoons peanut butter
1 teaspoon cinnamon
2 tablespoons cocoa
Shredded coconut
Extra cocoa, for dusting

Method:

1. Place all ingredients into a food processor, blitz until mixture becomes fine and cohesive.
2. Roll tablespoons of bliss ball mixture, roll in coconut and place on baking paper lined tray.
3. Place 1 teaspoon of extra cocoa into a sieve, dust over bliss balls if desired.
4. Refrigerate until firm and serve. (Bliss balls can be frozen in an airtight container for up to 3 months).

Tip – if mixture is too wet, add coconut. Wet fingers slightly when rolling balls