Hi Friends, Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing my easy and delicious Salmon, Dill and Potato Patties (or fish cakes..whatever you want to call them). Since falling pregnant I have done my best to incorporate fish 2-3 times per […]
Hi Friends, Welcome back to another Kiah’s Kitchen post! Today I am sharing something a little different, specifically around budgeting and food. I grew up in a single parent household and money was considered scarce and hard to come by, this attitude and fear towards […]
Hi Friends! Welcome to another recipe post! It was my mums birthday this weekend and to celebrate I had her and my sister over for lunch. I love to cook for and feed others, it’s my way of showing love and generosity. I think I […]
Hi Friends, Welcome to another Kiah’s Kitchen recipe post! This delicious and creamy pumpkin, mushroom and spinach risotto came about because I am really focusing on minimising food waste and being frugal in the kitchen. I had a butternut pumpkin (I think in America this […]
Unfortunately it has been quite a while since my last post! For those of you that don’t know, I am actually pregnant with my first baby (21 weeks as I am writing this) and life has been a little hectic which hasn’t left me with much time or energy for blogging.
However, I am back today to share my healthy Mandarin, Almond and Honey muffin recipe. These little morsels of goodness are perfect for that 3pm pick me up and make a great snack for school or work lunch boxes.
For those you that know me, you know I like to shop seasonally, generally if you are buying in-season your produce has travelled less kilometers, it is fresher and more affordable. I have been getting some fresh fruit and veggies delivered from a local family run business who work with farmers to provide in-season produce boxes. It is winter in Australia right now and mandarins have been on point, my weekly deliveries have been packed with them, so much so that I actually found myself with a bit of an excess of mandarins, way more than we could possibly eat in a week.
I hate wasting food (or wasting anything really) so I set myself the task of turning these mandarins into something before they went bad. Maybe it’s my pregnancy cravings or maybe thats just an excuse, but my mind went immediately to something sweet. I had a look around for some mandarin muffin recipes and couldn’t find anything that really sparked my interest, so I decided to just wing it and make up my own. I think they turned out pretty well! I used blanched almond meal which gives a bit of a different texture and adds a nutty undertone to the muffins, I also added in some honey for sweetness which combined with the mandarins gave a really yummy flavour.
This recipe makes 12, I actually decided to glaze four of them just for fun, and the rest I left unglazed as I wanted a bit of a healthier option for our work lunches during the week.
Anyways, enough of me rambling on, the recipe is below I hope you enjoy it! If you happen to make these I would love to see a photo, just tag me on Instagram @kiahs.kitchen!
Until next time, stay warm, healthy and happy!
Mandarin, Almond and Honey Muffins
A delicious healthy muffin recipe, perfect for work or school lunches!
- 1 heaped cup plain flour
- 1 cup blanched almond meal
- 1/2 cup rolled oats, blended
- 2 tsp baking powder
- 1 tsp salt
- 6-8 small mandarins
- 1/2 heaped cup brown or coconut sugar
- 1.5 tbsp honey
- 1/4 cup coconut oil
- 1 cup almond milk
- 2 whole eggs (or substitute flax eggs if vegan)
Optional Glaze (makes them slightly less healthy)
- 2-3 whole mandarins
- 1/2 - 1 cup icing sugar
Preheat oven to 180 degrees Celsius (fan forced)
In a large bowl, combine flour, almond meal, baking soda, salt and blended oats (I used whole rolled oats and blended them in the NutriBullet for 30 seconds)
Peel and remove any visible pips from mandarins, place flesh into NutriBullet or other food processor/blender and blend until smooth
Add the sugar, honey, coconut oil and almond milk to the blender with the mandarin and process for another 30 seconds or so until all combined
In a small bowl, whisk the two eggs until lightly beaten
Create a well in the centre of the dry ingredients and pour in the blended wet ingredients and eggs
Gently fold mixture through until just combined
If mixture is too runny, add a little bit more flour until you reach the preferred consistency (it should be like a thick soup/paste that requires two spoons to get it into the muffin tins)
Line muffin tin and evenly distribute mixture between each muffin cup
Bake in oven for 20-25 minutes until a toothpick inserted into the middle of the muffin comes out clean
Allow to cool in muffin tin for 10 minutes before transferring to a cooling rack
Serve with fresh mandarin slices on top
Peel de-seed and blend additional mandarins until smooth
Slowly stir in icing sugar until glaze reaches desired consistency
Spread glaze over each muffin and top with fresh mandarin wedges
Muffins can be stored in an airtight container in the refrigerator for 4-5 days or can be individually frozen. Great addition to school or work lunch boxes for an afternoon pick me up, these are delicious with or without the glaze, obviously if you are looking for a healthier treat, omit the glaze and have the muffins as they are.
Welcome to another Kiah’s Kitchen recipe post. I recently read a book called Food for the Seasons: Eat Well and Stay Healthy the Traditional Chinese Way by Lun Wong, it was a gift from my mum for Christmas and I loved it! I have actually been getting fortnightly acupuncture treatments since around October last year from Nashira at Middle Path General Practice of Chinese Medicine. I have already made some changes to my diet based on the Nashira’s advice and have been feeling a lot better for it. Reading this book really helped me to understand why some of these changes were necessary for me and provided great foundation knowledge of the role diet plays in Chinese Medicine overall.
According to the principles of Chinese Medicine, autumn is the time for nurturing and supporting our organs, fluids and blood as we transition into the cooler weather. It is important to move away from summer salads to more warming foods – both in temperature and in qualities. It is a great time to start introducing soups and stews, the longer food is cooked for the more warming it is and the easier to digest, so time whip out the slow cooker!
The recipe I am sharing today is a Slow Cooker Mushroom and Barley Stew which is perfect for this seasonal transition time. I created this recipe to address some of my own health objectives, however I feel it is a great option for anyone looking to nourish their body and energy at this time of year. The stew contains barley which is great for building strength, blood and supporting yin, mushrooms which benefit the lungs and stomach, carrot which strengthen the spleen and boosts digestion, celery to benefit the spleen and liver and reduce the effects of wind which can be felt in autumn, and potatoes to strengthen the liver yin and benefit the spleen and qi. The stew is cooked over a period of 5-8 hours making it more warming and easily digested.
Health benefits aside, this stew is a great autumn staple, it is full of flavour and so easy to make, you can throw everything in the slow cooker in the morning, set it on low and come back at dinner time to dig in. I do hope you enjoy this recipe!
If you make this delicious stew, please let me know how you liked it in the comments below, and if you share it on social media, please tag @kiahs.kitchen or #KiahsKitchen so I can check out your creations!
Until next time, enjoy the plentiful fruits and veggies that autumn has to offer, stay healthy and take care of yourselves!
Slow Cooker Mushroom and Barley Stew (Vegan)
Warming, nourishing and delicious autumn stew, as simple as throwing everything in the slow cooker, set and forget!
- 1 cup pearl barley
- 4 cups salt reduced vegetable stock
- 2 cups water
- 400 grams mushrooms
- 150 grams oyster mushrooms
- 3 large carrots
- 2 stalks celery
- 4 medium potatoes
- 3-4 cloves garlic
- 1 large leek
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce or tamari
- 2 whole bay leaves
- 1 pinch salt and pepper to taste
- 1 bunch parsley (for serving)
Clean and slice the leek, carrots, celery stalks and mushrooms and add to a large slow cooker
Wash the potatoes, dice into 2 cm pieces and add to the other vegegtables
Add all remaining ingredients to the slow cooker and stir everything through
Cook on low for 8 hours or on high for 5 hours (until barley is cooked through and vegetables are soft)
Serve immediately with fresh parsley and cracked black pepper
Leftovers can be stored in an airtight refrigerator for up to three days or frozen for up to one month to ensure maximum freshness. I cooked this on high for around 5.5 hours and it turned out perfectly, different slow cookers may vary, adjust based on yours.