Simple Apple Pie Breakfast Oatmeal

If anyone ever wanted to know what I eat on a daily basis, this is it.

My go-to breakfast, snack or post-workout meal. In one of my first posts on the blog, I told you all about my (un)healthy obsession with oatmeal. The strange part is that I never really got round to showing you all the wonderful ways in which oatmeal can be consumed. From overnight oats, to granola bars to streusel topped apple cakes, the options are endless!

This recipe could not be easier, if you find yourself in a tough spot in the mornings, then this is the perfect fix. It takes less than 10 minutes to prepare, so you can easily leave the oats on the stove whilst you shower and get ready for the day and by the time you’re ready to leave, breakfast will be on the table!

Simple Apple Pie Breakfast Oatmeal                                                                        serves 1-2


  • 1 cup rolled oatmeal
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 Granny Smith apple, grated
  • 2 tbsp maple syrup (optional, but I don’t usually find it necessary to sweeten)
  • 1 and ½ cups almond milk


Add all the ingredients to a medium saucepan and stir well with a wooden spoon to combine. Bring the oatmeal to a bowl then reduce heat to low and cook until the oats have absorbed all the liquid, about 5 minutes. Serve immediately.



Lemon Ricotta Blueberry Pancakes

Happy Shrove Tuesday!

Personally, I don’t need an excuse to make pancakes on any day. Soft pillowy cakes of heaven layered with a sweet berry sauce, what could be possibly be better on this planet?!

Last year, I dedicated a post to all things pancakes and gave you my science-backed top tips for the BEST Saturday morning pancakes. Today I decided to incorporate some of those top tips into these luscious pancakes. They are incredibly soft and fluffy as well as being light and airy on the inside. I find that ricotta greatly improves the flavour of pancakes as well as lightening the texture. I made a YouTube video last year about how you can make it at home if your wallet isn’t ready to commit.

A couple of weeks ago I did a Berry Waffles Breakfast In Bed for Valentine’s Day and since then I’ve been itching to do something under the same theme. There’s just something about enjoying  warm comfort food in Egyptian cotton sheets that rings all the bells for me. Lucky for me, there was half a bottle of champagne in the fridge that I could use as a prop here. Even though Valentine’s Day has passed, it doesn’t mean you can’t surprise your loved one this weekend with a romantic gesture. Today is the last day of February, but we still have many more holidays to look forward to such as Mother’s Day, Women’s Day and even looking so far as Thanksgiving! This is the perfect way to express gratitude whether it be to your parents, your lover or even your best friend!

It doesn’t have to be pricey, it’s the thought that counts. I found this wooden tray amongst the other household junk that was thrown out and decided to keep it knowing that it would come in handy later. I harvested a couple of roses from the garden and set them up with a vase and water. We’ve already spoken about the champagne and I just used a ramekin of fresh strawberries and the champagne as decoration. Don’t limit your creativity lovers, inspiration is everywhere!

Lemon Ricotta Blueberry Pancakes                                                                       serves 4 


For the pancakes:

  • 2 eggs
  • ½ cup milk of your choice or buttermilk
  • ½ cup ricotta (may substitute with more buttermilk)
  • ¼ cup lemon juice
  • 2 tbsp melted butter
  • 1 tsp vanilla essence
  • 1 cup self raising flour
  • 2 and ½ tsp baking powder
  • 2 tbsp castor sugar
  • ½ cup blueberries

For the berry sauce:

  • ½ cup chopped strawberries
  • ½ cup blueberries
  • 2 tsp maple syrup
  • 2 tsp lemon juice
  • 1 tsp cornflour + 1 tsp water


To make the pancakes: 

In a large bowl, whisk together the eggs, milk, ricotta, lemon juice, butter and vanilla essence until combined. Sift in the flour, baking powder and sugar and gently stir to combine. Drop in the blueberries and gently stir again until the blueberries are evenly distributed. Allow the batter to rest 10 minutes whilst you heat up the frying pan and prepare the berry sauce (instructions below).

Once the frying pan is hot, brush with a little melted butter. Drop the pancake mixture ¼ cup at a time into the hot pan and cook until bubbles start forming on one side before gently flipping over and cooking for another 2 minutes before removing from heat. Repeat until you’ve used up all the batter. Top with berry sauce and enjoy!

To make the berry sauce:

To make the blueberry sauce, add the strawberries, blueberries, maple syrup and lemon juice to a medium saucepan on low heat. Heat gently and once the mixture is at a rolling boil, pour the dissolved cornflour in and stir until the mixture has thickened. Remove from heat and layer over warm pancakes.

Berry Waffles Breakfast In Bed

There is honestly nothing better on this planet than having a plate of warm waffles and a cup of strong coffee delivered to you in bed. Am I wrong?

This is a ridiculously easy way for you to spoil your loved one this Valentine’s Day. Even if you’re baeless, it doesn’t mean that you can’t show love to someone close to you. For example: on a particularly chilly Saturday morning, I emptied the contents of a can of tinned tomatoes and washed it before dumping some fresh flowers in it. I then whipped up a batch of waffles, some berry sauce and a pot of freshly brewed coffee. 3 minutes later, I was sitting in bed with my sick mother.

Just because Valentine’s Day is over, it doesn’t mean you can’t do a sweet gesture for a loved one. What better way to show them you care by making their favorite breakfast and serving it in their cozy bed?

Shari’s Berries has created a helpful guide which shares tips, recipes and tray ideas for the perfect breakfast in bed surprise.Your loved one’s morning will bright and sunny, no matter what the weather is outside.You don’t have to do something grand to make someone’s day. Even the smallest of gestures can bring happiness to your loved ones.

Berry Waffles Breakfast In Bed                                                                                      serves 2

For the waffles:

  • 1 egg
  • ¾ cup milk
  • ½ tsp vanilla essence
  • 2 tbsp melted butter + extra for brushing waffle iron
  • ½ tsp cinnamon
  • 2 tbsp castor sugar
  • ¾ cup flour
  • ½ tsp baking powder
  • a pinch of salt

For the berry sauce:

  • ½ cup fresh/frozen strawberries
  • ½ cup fresh/frozen blueberries
  • 1 tbsp castor sugar
  • 1 tbsp lemon juice
  • 1 tsp cornflour + 2 tsp water


  • Maple syrup for the waffles
  • Flowers for your honey bunch sugarplum darling
  • Newspaper for aesthetic
  • Coffee/tea – an absolute MUST


Make the waffles:

In a large bowl, whisk together the egg, milk, vanilla essence and melted butter until incorporated. Add the sugar, flour, baking powder and salt and mix until just combined. Be careful not to overmix. Heat your waffle iron and brush with melted butter. Follow the manufacturer’s instructions for cooking the waffles. I usually add a ¼ cup measurement of batter and cook for 3 minutes, or until golden brown. Remove to a plate and repeat until you’ve used up all the batter. Top with berry sauce and maple syrup.

Make the berry sauce:

Add the berries, sugar and lemon juice to a saucepan and warm on medium heat. Dissolve the cornflour in the water and add to the berries, stirring until thickened. Spoon over warm waffles.

Curry Vegetable & Potato Latkes with Herbed Yoghurt

Shalom all ye readers! Hanukkah was a whole month ago but I’m still reeling over latkes in February (is that strange?).

Throwback to when I made these last December. No, we don’t still have a Christmas tree up in February, that’s madness. 
This photo was taken this morning, a whole month later. It’s amazing to see how much my photography skills have improved in such a small space of time
This week, I’ve decided to pay homage to the Jewish people in my life with these curry vegetable and potato latkes. My first attempt at latkes was in March last year and it was an absolute disaster. They were thick (and hadn’t cooked in the middle), rubbery and had 0 flavour whatsoever. At that moment, I put down my spatula, retired to my bedroom and decided that that was that. 2 weeks later, I tried a different aspect of Jewish culture and managed to produce a perfect loaf of Challah Bread. Score.

Last December, I decided to put away my sissy pants and give latkes another try. And my god were they UH-MAZING. Top it with a soft fried egg and you will be in breakfast heaven. In 2017, I’m pledging to give up less, and learn to give things another try. In the spirit of trying new things, give these latkes a go!

Curry Vegetable and Potato Latkes                                                                                makes 6 


For the herbed sour cream:

  • 2 garlic cloves
  • ¼ cup fresh mint
  • ¼ cup fresh rosemary
  • 1 tbsp olive oil
  • ½ cup sour cream (may sub Greek yogurt for less calories)
  • a crack of salt and pepper

For the latkes:

  • 1 large Russet potato, peeled
  • 1 medium carrot, washed
  • ½ yellow onion, peeled
  • 2 baby marrows
  • 1/3 cup flour + extra for dusting
  • 1 tsp of the following spices: salt, black pepper, chilli powder
  • *½ tsp of the following: ground cumin, ground coriander, ground turmeric, garlic powder and onion powder
  • 1 egg
  • ¼ cup vegetable oil

Essential utensils:

  • 2 large pieces cheesecloth/muslin or 1 large clean dishtowel
  • Deep saucepan + ½ cup vegetable oil for frying
  • Grater


Make the herbed yogurt:

Add the garlic, mint, rosemary and olive oil to a mortar and pestle and crush. If you don’t have a mortar and pestle then you can just chop the herbs and garlic finely. Add the herbs to the sour cream and stir.  Let sit at room temperature and infuse whilst you prepare the latkes.

Make the latkes: 

  1. Grate the potato through the larger divisions of a cheese grater. Transfer the peeled potato to the centre of the cheesecloth. Wrap the potatoes tightly in the cheesecloth and squeeze as much moisture out of the potato as you can. I got about a cup worth of water. Remove the potato to a large bowl and discard the cheesecloth.
  2. Grate the carrot, onion and baby marrows and transfer to the second piece of cheesecloth**. Try to squeeze as much moisture as possible out of the vegetables (I got ½ cup worth) before transferring to the same bowl as the potatoes.
  3.  Toss the mixture together with your hands to evenly distribute the vegetables. Add in the flour and spices and toss until the vegetables are completely coated in the spices. Crack the egg into the bowl and use a fork to work the egg into the dry mix. Stop mixing when the veggies are coated in egg.
  4. Wet your hands with water and grab a handful of batter and shape into a flat pancake. If the mixture won’t hold together because it’s too wet, add 2 tbsp of flour and try again. Try to make them as flat as possible. Repeat until you’ve used up all the batter.
  5. In a deep saucepan, heat the oil to 350°F. Shallow fry the latkes in batches, for 2-4 minutes on each side or until deep golden brown on the outside. Serve immediately with the herbed yogurt and consider adding a fried egg on top!


*If you want a quick cheat then you can sub 2 tsp of curry powder here

**I know that you are secretly thinking about squeezing the potatoes and the vegetables together in the same piece of cheesecloth because Andrea is totally crazy if she thinks that I’m honestly going to waste 2 whole pieces of cheesecloth! I’m not your mum, you don’t have to listen to me, do what you want. I tried this and it was difficult to get a piece of cheesecloth large enough to fit everything. It was also more difficult to squeeze water out because of the bulk of the vegetables. But hey, you can go your own way if you wish.

‘Lean Green Fat Burning Machine’ Smoothie Bowl

I have so many words of praise for this smoothie. It’s as if everything good in the world was blended to combine this lush green paradise.

For those of you who read my last post, you may be a bit confused. My reply: get you a girl who can do both. If she can sip green smoothies with the grace of a goddess but still tear up sticky ribs like a carnivore then she is a keeper.

Styling this was like going back to a Grade 1 art lesson. Minus all the shouting, paint throwing and screaming of course. But throw in all the creativity, fun and general excitement of exploring new territory. Having styled several plates before, this didn’t feel completely out of my breadth, but there was just something completely different about building a smoothie bowl. A swirl of coconut milk here, a sprinkle of chia seeds there and the touch of a flower in just the right spot. I just felt like I had more control here, and I was able to put every single little thing in place.

This was such a breath of fresh air. Give your intestines a break today from all the binge eating. Do yourself a favour and make this now! This is best served with some homemade granola, and extra fresh fruit.

‘Lean Green Fat Burning Machine’ Smoothie Bowl


2 cups of chopped spinach, fresh or frozen

1 small mango, diced into ½ inch cubes

1 small avocado, deseeded and all the flesh scooped out

1 cup coconut milk

2 cm of fresh ginger, or 1 tsp ground ginger


Throw the spinach, mango, avocado, coconut milk and ginger into a blender and pulse for 4 minutes. Transfer to a bowl. Top with extra diced mango, chia seeds, shredded coconut,  homemade granola, edible flowers or whatever takes your fancy.

Easy Peasy Lemon Crepes

Everybody always talks about whether pancakes or waffles are better. Nobody ever bothers to include crepes in the equation. The answer became obvious to me this week: crepes would always win. Crepes have the flexibility of an Olympic gymnast. Breakfast or dessert, sweet or savoury, hot or cold, crepes have got your back. The French scored a huge W with these guys, and you’d be surprised how simple it is to get a hotel worthy breakfast on your table in less than 30 minutes.

Also I have a new YouTube video up and these babies make a sneak feature! I just happened to be shooting these crepes before getting the idea to get up and film this video. No planned outline, no script, this is pure freestyle. Make sure to like and subscribe to my channel!

Easy Peasy Lemon Crepes                                                                                     makes 12 crepes


1 cup flour

300 ml milk

2 eggs

2 tbsp melted butter + extra for cooking

½ tsp salt

2 tbsp castor sugar

2 tbsp lemon juice

about ½ cup lemon curd, homemade or storebought

optional: ¼ cup icing sugar for dusting


  1. Add the flour to a large bowl and make a well in the centre. Add half of the milk, and use a wooden spoon to gently draw the flour into the milk, mixing it in bit by bit until you have a thick dough. Stir the eggs into the mixture before adding the melted butter, salt, castor sugar and lemon juice. Continue stirring whilst you gradually pour in the rest of milk. The mixture should be runny*.
  2. Heat a large non stick pan on high and brush the pan with some of the extra melted butter. Be careful not to over-grease the pan because then the crepes won’t spread properly. Add a ladle-full  (about 3 tbsp) of batter to the hot pan and tip the sides of the pan so that the batter spreads evenly. When the edges of the crepe start to curl up, use a spatula (or your fingers) to gently flip the crepe over. Reserve to a plate and keep warm in the oven.  Repeat until you’ve used up all the crepe batter.
  3. To serve, dollop a tablespoon of lemon curd onto a crepe and spread evenly, leaving a ¼ inch border around the edges of the crepe. Fold the crepe in half, then in half again. Dust with icing sugar and serve warm or at room temperature.


*The original recipe called for resting the crepe batter for at least an hour before cooking. I can honestly tell you that I did try this and did not notice a considerable difference between the rested batter and unrested batter. In any case, who would want to wait 1 hour to have crepes?!

Apricot Almond Chia Granola Bars with Yogurt Drizzle

Confession Time: I have loathed peanut butter since I was 7 years old.

Before I was 7, I loved peanut butter and put it on virtually everything I ate. From crackers to sandwiches to rice (it’s a Zimbabwean delicacy along with kale and peanut butter) I could not get enough of the stuff. Until one unfortunate occasion when my peanut butter addiction punished me with an upset stomach. From that day onward, peanut butter was my mortal enemy. Reese’s Peanut Butter Cups stopped being enjoyable, my PB & J sandwiches were PB deficient and Heaven knows what I would do when presented with a stir fry drizzled with peanut sauce.

I was perfectly happy to condemn myself to a nut butter-less life until I came across the most wonderful granola bars ever. And the worst part is: they were peanut butter flavoured. You can only imagine how confused my taste buds were. All the work I had put into disliking peanut butter in the previous 10 years had gone to waste. Feeling guilty, I decided to give it another chance.

And that opportunity led itself to where we are today, with these wonder-bars. With an apricot jam filling, every bite is jam-packed (haha) with that sweet fruity flavour and you don’t have to feel guilty because there is NO SUGAR in these bars. Bonus: they’re also paleo, vegan and full of everything that could ever be good for you on Planet Earth. We got almonds, we got chia seeds, we got oats, these bars will make your tummy so happy. The bars are the perfect balance of chewy and crunchy, so your teeth won’t break when you bite into them, but your jaw won’t get tired from chewing them. Have I got your attention yet?

Apricot Almond Chia Granola Bars with Yogurt Drizzle                                        makes 8 bars


Granola Bars:

2 cups oats

1 cup almonds, sliced or whole is fine, you could use pecans if desired

1 cup dried apricots, any other kind of dried fruit is okay

¼ cup chia seeds

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

½ cup peanut butter

½ cup honey

1 tsp vanilla essence

½ cup apricot jam (optional)

Greek Yogurt Drizzle: 

½ cup Greek yogurt

2 cups icing sugar

1 tbsp honey


For the granola bars:

  1. Grease an 8×8 baking pan and line with parchment paper
  2. In a large bowl, combine the dry ingredients for the granola bars and stir until well combined. In a saucepan over medium heat, heat together the peanut butter and honey, stirring often until blended together. Remove from heat and stir in the vanilla essence. Pour the peanut butter and honey mixture into the dry oat mixture and mix well until fully coated. You’re welcome to use your hands to make sure to really incorporate the wet ingredients.
  3. Press half of the granola bar mixture into the greased baking pan. Make sure that the base is fully covered. Press down to make sure you have an even layer. Microwave the apricot jam on high for 30 seconds to make sure it’s pourable. Pour the hot jam over the first layer of the granola bars and use a butter knife to make sure it’s spread evenly. Cover with the remaining granola bar mixture and press down to make sure you have an even layer. Freeze for 2 hours, then slice into 8 bars and return to freezer.

For the Greek Yogurt Drizzle:

  1. In a small bowl, combine all the ingredients for the Greek Yogurt Drizzle and mix until combined. After cutting the bars, drizzle the drizzle (fo’ shizzle) over the bars and freeze for 30 minutes or until set. If desired, you could dip the bars into the drizzle and let set, drizzle side up. Store these bars in the refrigerator for up to a month.

This recipe was adapted from these Blueberry Vanilla Greek Yogurt Granola Bars by Half Baked Harvest.