Delightful Dill Scrambled Eggs

Sometime I find that I forget just how wonderful the simple things are. We get all caught up trying to create something new and impressive or having to constantly go out and try the newest cafes. Well I just made myself the most satisfying lunch I have had in a while. It is freezing cold outside and with very few ingredients in the house I thought ‘now what can I eat’? The thought of salad just made me shiver so I decided eggs were going to be the best option. I used to make myself my ‘Dill scrambled eggs’ all the time. Why did I stop? I wondered. Well I have noticed that I have completely been caught up in all the latest crazes. Albeit it has been summer but my breakfasts have mostly consisted of things such as green smoothies and chia puddings. Now, when I go out for breakfast I often order eggs but for some reason I just haven’t been making them at home. After consuming them just before I realised that there is something extra special about homemade eggs. So although it is extremely simple I have decided to share my recipe for dill scrambled eggs as I hope it will make you feel as satisfied and cosy as it did me.

Ingredients:

1 teaspoon dried dill or a small bunch of fresh dill

2 eggs

2 teaspoons chevre goats’ cheese

Salt

Milk

¼ avocado

Olive oil Toast (optional)

In a bowl crack the two eggs and whip for about 30 seconds. Add about ¼ teaspoon salt (I use herbamare). Add in a dash of milk (I use almond milk but whatever you have in the house will be fine) and continue mixing. Cut up the cheese into small pieces and add to egg mixture along with the dill and give a good stir. Place frypan on heat with oil to cover. Add eggs to fry pan and mix until cooked and dry.

Toast a piece of bread and spread with avocado and a sprinkle of salt. Place eggs on top of toast and enjoy as a nourishing breakfast, lunch or even dinner!

Healthy Lunch Box Snacks

Many people find it difficult to be creative when it comes to school lunch box snacks. The challenge is even increased now days where many schools do not allow children to consume nuts on the premises due to the rise and severity of nut allergies. Due to this it can be problematic to provide children with enough protein to sustain their growing bodies. I have put together a list of high protein, healthy snacks for your children's the lunch box that are both nuts free and meat free.

·       Celery sticks filled with soft goats cheese

·        Mixed seeds (sunflower, pumpkin, linseed, sesame)

·       Mini Quiches

·       Frittata

·       Omelette roll

·       Veggie sticks (carrot, celery, cucumber, capsicum, snow peas) with dips such as hummus, egg dip, Tahini, bean dip.

·       Hard boiled egg

·       Can of tuna

·       Chai pudding

·       Tahini balls

You can find recipes for the chai pudding and Tahiti balls here:

http://dionne-healthnaturally.blogspot.com.au/2015/03/nut-free-tahini-balls.html

http://dionne-healthnaturally.blogspot.com.au/2014/09/creamy-chia-seed-pudding.html

 

Nut Free Tahini Balls

With an increase in nut allergies and many strict nut free policies in schools I thought I would share a delicious recipe for nut free healthy Tahiti balls.

Recipe for Tahini balls

 *   2 tablespoons tahini

 *   2 tablespoons cacao powder

 *   3 tablespoons coconut oil

 *   ½ cup ground linseeds

 *   2 tablespoons honey

 *   1 handfuls chopped sunflower seeds

 *  1 handful chopped pepitas

 * Shredded coconut to coat balls

Mix all ingredients together in a bowl or food processor and roll into balls. Then roll in desiccated coconut. Store in fridge!