Some of the measurements were missing, including the amount of flour, but her mum suggested to just add enough flour to make a semi thick mixture : )

As usual mums back then never wrote down recipes, they just went by look, smell and taste.

This is my adapted, ad libbed version which I recently took to a picnic and they went down a treat!

Note the dried mint goes perfectly with the cheeses and gives the muffin a lightness and lift.

These are perfect for breakfast, lunchboxes and are just delicious dipped into soup.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Aluminum-free baking powder
Bicarb soda
Extra virgin olive oil
Black pepper

Print

Savoury Cheese Muffins

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 15

Author Brenda Janschek

Ingredients

• 1 cup milk
• 6 eggs
• ½ cup mild extra virgin oil oil
• 2 & ¾ cup spelt flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarb soda
• 1 cup romano cheese grated
• 1 cup feta crumbled
• 1/2 cup cheddar or tasty cheese grated (extra to sprinkle on top)
• cracked black pepper
• 1 tablespoon dried mint

Instructions

• Line a 12 cup muffin pan with muffin cases
• preheat oven to 180 degrees
• In a jug whisk together milk, eggs and olive oil.
• Into a large bowl add the flour, baking powder and bicarb soda, all the cheeses, black pepper and dried mint .
• Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
• Stir lightly with a fork until almost combined. (the batter should be lumpy, don't overmix) Spoon into muffin tin and sprinkle with remaining cheddar.
• Bake for 30 minutes or until skewer comes out clean and muffins are golden on top.
• Allow to cool in tray for 5 minutes before transferring to cooling rack

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other similar recipes you might like are Egg Muffins and Rich and Delicious Chocolate Muffins (with vegetables!).

Bren x

Don’t get me wrong.

I love nothing more than a good old cooking and baking session in the kitchen when time is on my side.

But let’s face it, those times can be few and far between for us working mummas.

Which means I’m always on the lookout for short cuts in the kitchen.

When you can throw a handful of ingredients into a bowl, mix it around, roll it into balls, and stick it in the fridge, life starts to feel easier.

The inspo for these delicious balls of goodness came because my gal oh so does love ‘licking the bowl’.

Always proclaiming how much more she loves my Anzac Biscuits, before they go into the oven.

So why don’t I knock out an entire cooking step I thought, and do the raw thang using a few of our favourite ingredients?

And the No Bake Chocolate Peanut Butter Ball was born and they make a perfect little after-school energy snack or mama afternoon snack and when you’re in the heat of summer and it’s too hot to turn the oven on!

Print

No-Bake Chocolate Peanut Butter Balls

Prep Time 5 minutes

Servings 15

Author Brenda Janschek

Ingredients

• 2 cups rolled oats
• 1/4 cup shredded coconut
• 1/4 cup raw honey add a little more if needed
• 1/2 cup peanut butter
• 2 tablespoons coconut oil melted
• 1/4 cup dark choc chips or chopped 70% dark chocolate
• pinch sea salt

Instructions

• Throw all the ingredients into a food processor, except the choc-chips, and blend up to your desired consistency. We like ours not too smooth, just with a bit of texture left.
• If consistency is too dry to roll, add water in small increments until smooth consistency that you can roll
• Once blended, add dark chocolate chips and fold through
• Pop a tablespoon of the mixture into the palm of your hand and roll into a ball
• Once you have rolled all the mixture store the balls in the fridge

Notes

This recipes should make 10-15 balls depending on size.

There are more wholefood snack recipes in my Easy Wholefood Lunchboxes ebook.

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

Here are a couple other No Bake recipe ideas you might like – Raw Cacao Balls and these Protein Balls for Busy Women.

Bren x

It’s moist, sweet and delicious.

It’s best served toasted and warm with a smattering of butter and a side of thick yoghurt or ricotta.

Here’s how you create this wonderfully delicious breakfast loaf.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Baking powder
Sea salt
Rapadura sugar
Vanilla powder
Cinnamon
Almond meal

Print

Gluten-Free Apple and Raspberry Breakfast Loaf

Author Brenda Janschek

Ingredients

• 3 apples peeled, cored and quartered
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 cup butter softened
• 1/4 cup rapadura sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 cups almond meal
• 1 cup raspberries

Instructions

• Preheat oven to 175 degrees celcius and butter a loaf tin and line with baking paper.
• I used my thermomix for this recipe and just popped the apple in for 1 second on speed 5 in order to grate the apple. You can do the same with a food processor or just use a manual grater.
• I then added in the baking powder, salt, eggs, butter, vanilla, sugar and cinnamon and blended on reverse speed, 10 seconds, speed 3. Or you can pop all the ingredients in the food processor or into a bowl and stir until well combined.
• Add the almond meal and mix on reverse speed for 10 seconds on speed 4 or pop into food processor or bowl and mix until just combined.
• Gently stir through the raspberries.
• Pop the batter into the loaf tin and into the oven for 45 - 55 minutes. Check at 25 minutes and rotate.
• Allow to cool for an hour in the tin before serving.

Notes

This loaf is very moist so is best served toasted (I use the grill option in the oven) and is delicious served with a lashing of butter, thick yoghurt or ricotta and some extra berries.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

And there are more delicious breakfast inso in my ebook Real Food For Hungry Teens.

And if you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love – Vanilla Apple Chia Pudding and Spiced Quinoa Porridge. 

Or if you’re falling short of your daily does of vegetables, here are 12 Ways To Include More Vegetables at Breakfast. 

Bren x

So I dropped everything, marched into the kitchen, and threw together a mix of tastes that would satisfy me .

But I barely got a taste before they kids piled in from school and smashed bowls of it with almond milk and raspberries.

We have since just eaten it by the handfuls, layered into parfaits, lobbed into a bowl with fruit and yoghurt, and topped it onto smoothies.

This Chocolate Crunch Granola is seriously one of my favourite things to munch on.

The recipe is quite forgiving so feel free to use your preferred mix of nuts, seeds and spices.

Here’s some more breakfast inspo in my FREE “Think Outside The Cereal Box’ recipe book. You can download it here >>>>>

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats
Activated buckwheat kernels
Coconut flakes
Sunflower seeds
Pepitas
Hazelnuts
Apricots
Ground ginger
Cinnamon
Raw cacao
Sea salt
Vanilla powder
Rice syrup or maple syrup
Coconut oil

Print

Chocolate Crunch Granola

Author Brenda Janschek

Ingredients

• 2 cups rolled oats
• 1 cup activated buckwheat kernels optional, I use Loving Earth brand. They're exy but they last forever
• 1 cup coconut flakes and an extra cup if you're not using the buckwheat kernels
• 1/4 cups sunflower seeds
• 1/4 cup pepitas
• 1/4 cup chopped hazelnuts because I love hazelnuts and chocolate
• 1/2 cup chopped apricots I use sulphur-free and organic, you can use sultana's, dates, dried figs, but it is important to include some dried fruit as it helps to cut through the bitterness of the cacao and is just plain delicious when mixed with everything else
• 1 tsp ground ginger
• 2 teaspoons cinnamon
• pinch cloves
• 2-3 tablespoons raw cacao depends on your taste
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla extract or essence
• 3 tablespoons rice syrup or you can use maple syrup
• 1/4 cup coconut oil melted (I just put the coconut oil into a ramekin and pop into the oven while it preheats to melt)

Instructions

• Preheat oven to 160 degrees C
• Line a big baking tray with baking paper
• Mix all the dry ingredients in a big bowl
• Add coconut oil, vanilla and rice or maple syrup
• Spread the mixture in the tray
• Place in oven for 10 minutes and check 2-3 times, each time stirring it around to ensure it's cooking evenly and the edges aren't burning. Total cooking time will be around 25 mins
• Allow to cool completely before transferring granola to jar or container, so you get those nice chunky pieces.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. You know I get a kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love My Favourite Homemade Granola and Choc-Banana Nut Smoothie.

Bren x

Which will keep you full and satisfied all morning long!

I didn’t add any sweetener to the recipe because the combination of coconut milk, vanilla and cinnamon makes it sweet enough. Especially with the addition of fruit when serving.

You can add your preferred milk, other dairy-free milk options include macadamia, hazelnut, almond and rice milk, and by all means try cow’s milk if you’re not dairy-free (always look for good quality though).

This recipe is great for the whole family with omega-3 and omega-6 fatty acids in chia seeds which help lower risk of heart disease, balance hormones, and play a role in breast cancer prevention.

Research has shown that chia seeds can also positively impact insulin resistance, and the essential fatty acids protect the human brain and heart and help improve the function of the thyroid gland.

You’ll be happy to know that all of chia’s properties – from fibre, vitamin Bs to proteins, are essential, and do a mighty job of balancing your hormones naturally.⁠

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chia seeds
Coconut milk
Vanilla powder
Cinnamon

Print

Vanilla Apple Chia Pudding

Perfect make-ahead breakfast and snack.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Servings 2

Author Brenda Janschek

Ingredients

• 3 tablespoons chia seeds
• 1 cup coconut milk or half cup coconut milk and half cup filtered water
• 1 teaspoon vanilla extract
• 1 heaped teaspoon cinnamon
• 2 medium green apples sliced or chopped, then stewed in a little water and star anise (optional) for 5 minutes or until soft. Put some stewed apple aside for topping in the morning. Discard the water, and puree by hand or in a food processor

Instructions

• Place the chia seeds in a jar and mix through the coconut milk, vanilla, cinnamon and apple puree
• Pop into the fridge overnight
• Serve in the morning with yoghurt, granola and some reserved stewed apples

Notes

I double this recipe so I have extras for the week, and make up ready- to -go jars for the whole family for breakfast and snacks.

If you know someone who could use some breakfast inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Some other breakfast recipes you might like are Layered Rich Chocolate Chia Dessert and Strawberry and Coconut Crumble.

This week I threw together this tasty Potato and Zucchini Slice for lunch and it was massive tasty hit for the whole family! Make a double batch and voila, you have lunchboxes set for the next day!

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch! 

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour or gluten-free flour
Salt and pepper
Olive oil
Dried rosemary

Print

Potato and Zucchini Slice

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 2 large zucchini grated and moisture squeezed out
• 6 cooked chat potatoes skin removed and cubed (slice some for the top) OR 2 medium raw potatoes, peeled, grated and moisture squeezed out
• 1 cup parmesan grated
• 1 cup cheddar cheese grated
• 6 eggs lightly beaten
• 3/4 cup spelt flour or gluten-free flour
• ½ cup butter melted
• Salt and pepper to taste
• Olive oil
• 1 tablespoon dried rosemary

Instructions

• Preheat oven to 180C
• Grease and line a 20 cm x 20 cm baking tin
• Mix all the ingredients together until well combined.
• Pour into the baking tin, pop slices of potato on the top, brush with olive oil and sprinkle over rosemary.
• Bake for 30 – 35 mins until golden or when eggs are firm.
• Serve with your favourite salad or cut up vegetables

Notes

This slice would be dee-lish with some chopped ham or chopped cooked bacon!

I love seeing you create my recipes, so please send me your photos.  And if you share on social please tag me on instagram @brendajanschek or facebook.

Other recipes you might also like are my Mini Quiches and Healthy Lasagna.

Bren x

When we start thinking outside the cereal box, homemade granola makes a wonderful, delicious breakfast option.

The bought stuff is mostly high in sugar with industrialised oils and lots of other less than ideal ingredients, so just don’t go there!

This version has wholesome goodness by the mouthful. Filled with fibre, protein, vitamins and minerals galore from the oats and coconut flakes, healthy saturated fat from the coconut oil, protein from the nuts and seeds plus texture and that all important crunch, the cinnamon balancing out your blood sugar.

Granola is pretty forgiving, you can tweak and change to suit any taste. I personally go for a more less sweet, more crunch vibe, but go ahead and add in some sultanas or goji berries if that takes your fancy.

Serve as cereal with your favourite milk, or with yoghurt and fresh fruit. My kids also love grabbing it by the handful as an easy snack. You can also make this lunchbox friendly by using just seeds instead of nuts. Or my favourite way is as a parfait including chia pudding and fruit in the layers. This breakfast keeps me full until dinner time!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Print

My Favourite Homemade Granola

Prep Time 5 minutes

Total Time 25 minutes

Author Brenda Janschek

Ingredients

• 2 cups gluten-free whole rolled oats
• 3 cups coconut flakes/chips
• 1.5 cup mixed nuts chopped - I love a mix of brazil nuts, hazelnuts, cashews
• 1/2 cup mixed seeds - I love pepitas sunflower seeds, sesame seeds and chia seeds
• 1/2 cup sulphur free chopped apricots or you can use dates
• 2 teaspoons cinnamon
• 1 teaspoon vanilla powder or extract
• 1 teaspoon ground ginger
• 3/4 cup coconut oil melted
• 1/4 cup brown rice syrup maple syrup or raw honey- or add sweetness to taste

Instructions

• Preheat oven to 160 C
• Line two baking sheets with baking paper
• Mix all dry ingredients in a large bowl
• Add coconut oil and sweetener and stir well
• Spread the mixture over the two baking trays
• Place in oven for 15 minutes until edges start to golden, then stir around and pop back in oven for another 5-10mins or until golden brown. Stir a couple of extra times during cooking if necessary.
• Keep in Mason jar in cupboard or fridge for up to 2 weeks.

If you’re looking for more recipe inspiration, take a look at my recipe ebook getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

Check out this post for other delicious ‘think outside the cereal box’ breakfast ideas

Bren x

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One way I like to up the quota of vegetables for my whole family is by including vegetables for breakfast.

Not only does this jumpstart our day with a boost of nutrients, but the phytochemical-rich foods with antioxidant and anti-inflammatory compounds start pumping through our bodies right from the beginning of the day.

Initially, when I help clients to start thinking outside the cereal box, typically we start moving away from things like boxed cereals, vegemite or nutella on toast and breakfast drinks like Up & Go. Depending on the family, we may move towards muesli, bircher muesli, porridge, notella on sourdough. Then start including recipes like smoothies, banana bread, parfaits and breakfast ice-creams.

It’s when I suggest vegetables for breakfast that I get the most resistance. “Vegetables for breakfast!! We would never eat that!”

There are some really simple, non-confronting ways to ease the whole family into the idea of eating vegetables for breakfast. Here are a few examples of breakfast ideas which are rotated in my house:

Placing an egg with a side of sausage on a bed of baby spinach and chopped tomato, capsicum and cucumber;

Haloumi on sourdough toast with avocado, baby spinach and tomato slices;

Open omelette with rocket, chopped tomato and avocado;

Sourdough with scrambled eggs, ham, herbs, baby spinach and tomato.

You’ll note the ‘realness’ of these photos, no fancy plating up during rush hour!!

Need some more inspiration? Here are some delicious recipes for you to try.

Ginger, Mint and Green Apple Smoothie by Brenda Janschek Health and Lifestyle

Shakshouka with Tomatoes, Feta and Peppers by Yummy Inspirations

Veggie-Loaded, Super- Nutrient Primal Pizza Omelette by The Holistic Nutritionist

Garlic Mushroom Omelette Wrap by Well Nourished

Carrot Cake Pancakes by Well Nourished

Cauliflower Toast by The Holistic Ingredient

Sweet Potato Bruscetta by Vegan Sparkles

Slow Cooker Baked Beans with Vegetables by Salus Southern Highlands

Enjoy!

When we’re rying to cut down on processed and packaged food, this doesn’t just mean just ditching the packets of gummy lollies and  cheezels. It means looking at each meal and finding simple, healthful replacements to ensure we are nourishing our bodies and souls.

When it comes to breakfast, it’s important to #thinkoutsidethecerealbox and replace with quick and delicious real food breakfasts recipes like these…

Banana & Buckwheat Pancakes by Mamacino

Carrot Cake Pancakes by Well Nourished

Sweet Cinnamon Omelette by The Holistic Ingredient

Miso Paste Toast by Wholesome Cook

Lemon and Blueberry Bread by Mummy Made It

Creamy Dairy-Free Porridge by Alternative Chef Kitchen

Spiced Quiona Porridge by Brenda Janschek Health and Lifestyle

Home-made Baked Beans with Ham by Natural New Age Mum

Apple Pie Rice Pudding by A Healthy Mum

Superfood Black Rice Pudding by Nourishing Hub

Mexican Egg Scramble by Eat, Drink, Paleo

Shakshouka with Tomatoes, Feta and Peppers by Yummy Inspirations

Sweet Potato and Apple Hash by Barefoot Kitchens

Baked Eggs by Lisa Corduff

Enjoy!

Bren x

In this recipe I manage to skip the step of stewing the apples by simply slicing the apple thinly enough so they cook through in the oven. And adding the berries means you need less apples to peel and slice.

This dish makes another lovely well-balanced #thinkoutsidethecerealbox breakfast or dessert option, providing good carbs from the apples, berries (not to mention all the antioxidants) plus oats, good fats from the cream and butter and protein from the almonds. And it’s perfect fare to eat in the depths of winter in front of the heater with your favourite ugg boots on. Nom nom.

I make some of the topping nut free by either leaving them out or replacing them with sunflower seeds, so I can pack some of this deliciousness into lunchboxes.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Ground cinnamon
Nutmeg
Spelt flour
Rapadura or coconut sugar
Oats
Desiccated coconut
Vanilla powder

Print

Apple and Berry Crumble (Cheat's Version)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Brenda Janschek

Ingredients

• 3 medium green apples peeled, cored and thinly sliced or chopped
• 1 cup mixed frozen or fresh berries
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• A pinch of nutmeg
• Cream to serve
• Crumble
• 1 cup spelt flour
• ¼ cup rapadura or coconut sugar
• 1 cup oats
• 1 cup desiccated coconut
• ½ teaspoon vanilla bean powder or vanilla extract
• 150 grams butter melted

Instructions

• Preheat oven to 180 degrees fan forced
• Combine the apples, berries, spices, lemon juice in a bowl and pop into an ovenproof dish with 1/3 cup of water.
• To make the crumble, place all the ingredients in a bowl and mix to combine.
• Spread the crumble mixture over the fruit, then pop into the oven and bake for 30 - 40 minutes or until the top is golden brown.
• Serve with a big dollop (or two!) of thick, fresh cream and a sprinkling of chopped macadamia nuts.

Notes

This is also delicious served cold.
Make extra crumble topping, pop on a baking tray and bake until golden brown. The topping is handy to throw on top of fresh fruit, served with yoghurt for a quick breakfast, snack or lunchbox idea. Just store in the fridge or freezer.

Enjoy!

Bren x

Real Food for Hungry Teens

Created by certified health coach, Brenda Janschek, and her hungry food son Orlando, this eBook contains a rich variety of over 20 nourishing, real food recipes designed to satisfy the tastebuds and growth requirements of developing teenagers.