Breakfast at Fayme's in the Kitchen; Pumpkin Muffin

Belle of the ball, home before 12, these whole wheat pumpkin muffins are an healthy version of dessert or even perfect for breakfast since they are high in protein and "lower" carb.

~Happy Sunday~ 

 What you need;
- 1/2cup walnut flour (you may use all purpose flour)
- 1/2cup whole wheat flour
- 1/2cup brown sugar
- 1 teaspoon salt
- 1 teaspoon pumpkin spice (or cinnamon)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1cup pumpkin puree (when using fresh boiled, let is sit in a cheese cloth to strain excess water)
- 1/2cup milk (or almond milk)
- 2 eggs
- 1/4cup honey
- 3/4cup quick cook rolled oats

Ok, lots of ingredients, but easy to make;

Mix all dry ingredients together and all wet ingredients together then add together and mix well. Scoop mixture into lined muffin tin and decorate with a walnut on top (you could also add chopped nuts to the mixture for extra bite).

In pre-heated oven of 180*C, pop the muffins in for +/- 25-30 mins or until toothpick comes out clean.

Et Voila! Enjoy your Pumpkin Muffins

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Left over Sweet Potato Pancakes with Home-made Cranberry Jelly

Gobble, Gobble! Happy Thanksgiving! 

Here is my breakfast edition (the morning after!) for mashed sweet potato left overs; Pancakes!

I used my standard pancake mix which is 

-1cup of milk

-1cup flour

-1 egg

-1/2 teaspoon baking soda + a splash of white vinegar

- Start off with your mashed sweet potatoes and season them with 1teaspoon of cinnamon or 5spice (if they are not seasoned yet).

-Stir in the milk, the egg, baking soda and vinegar and slowly add in the flour. 

-Bake pancakes

As a topping I made cranberry jelly, it is nice and tangy with the soft taste of the spiced sweet potato pancakes. 

What you'll need;

-Fresh cranberries

- An orange or mandarin

- Orange blossom honey (about 1/2 to 1/3 cup)

1. Start off with boiling your berries until they pop.

2. Strain the water and add in half squeezed orange or mandarin + grade the peel in for extra zest.

3. Pour in the honey and let it simmer until thickened up. 

Et Voila! Your left overs put to good use the morning after

Bon Apetit!

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Breakfast at Fayme's in the Kitchen; Spiced Pumpkin Bread

Tis the season for pumpkin everything! What I miss about being in the states around fall and the holidays is that everything is available in pumpkin spice flavor (my favorite!), here in the Netherlands not so much...

Me and my undomestic self made this spiced pumpkin bread (from a pack), but I am sure "this", "this", or even "this, gluten free" recipe is as easy and yummy if your determined for your spiced pumpkin bread :)

I did however make my own thyme honey cream-cheese, to slather on top once the spiced pumpkin bread is cooled off. add some fresh springs of thyme and some toasted pumpkin seeds on top. 

Et Voila! Bon Appetit! 

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No-bake Nutty Coconut and Date cookies

Ok I have a serious sweet tooth and if I want I can bake a batch of cookies whenever I like and eat them too! These are an healthier take on something sweet, packed with protein naturally sweet and filling, so you'll only eat one at a time (maybe).

What you need;

-Sticky dates

-Nuts (pecans, almonds or macadamia)

-Unsweetened shredded coconut

1. Pop the dates in the food processor first, then add the nuts and shredded coconut

2. I just made them by feeling the "batter", when crumby and sticks together when pressed, it's good.

3. You can make balls, patties or bars which ever you like best!

Et Voila! Your no-bake nutty, coconut and date cakes

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Stuffed Bell Pappers 4 Ways

Happy Monday

On request of an old friend of mine, I share this recipe.

Bell Peppers are awesomely versatile, and the variety of colors and tastes that they come in! They are summer vegetables, so get your hands on them while you still can!

A fun way to serve your dinner is, by stuffing the bell pepper either if your having dinner alone or with friends!

You can basically stuff it with what ever you like, but here are some tips;

Latin; black beans, coriander, rice or quinoa, queso blanco (white cheese)

Greek; tomatoes, olives, feta, quinoa

Middle-Eastern; cous cous, ground meat, raisins, dash of cinnamon (it's deeelish!)

Mexican; chili con carne topped with cheddar

It is also a fun alternative in case you have left overs. For example yersterday I made a Latin inspired bell pepper with left over black beans

Simply cut the top off, take out the seed part.

fry your veggetables and cook either your rice, beans or quinoa or cous cous etc.

Make a mixture with all ingredients, stuff the pepper and pop in the oven.

Pre heat the over, set to 180*C and leave in for 15-25 minutes

Et Voila! Bon Apetit!

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Home-made Pasta with Roasted Rainbow Tomatoes

 Last Sunday I made fresh pasta (as you could have seen on Instagram). One of my favorite and oh, so easy recipes is this one; oven roasted tomatoes, eat them with fresh pasta or even on a toasted baguette, yum! It's all about the freshness of the pasta and the quality and taste of the different tomatoes (from the organic market).

 What you need;
- Different cherry tomatoes (look for them at your local farmers market)
- Fresh sage
- Garlic
- Olive Oil
- Salt & Pepper

1. Cut (or keep them whole), Season and drizzle olive oil over the tomatoes
2. pop them in the oven on a high temrature (180*c/200*c) until the tomatoes are roasted
3. Serve them over your fresh (or store bought) pasta

Et Voila! Bon Appétit! 

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Asparagus Fritata

One of spring's seasonal vegetables I look forward to are asparagus. The are so delicious, even all on their own as a mid-day snack! For brunch I made a wholesome asparagus fritata with goat cheese. 

Perfect for upcoming weekend!  

What you need;
- Asparagus
- Red Onion 
- Crumbled Goat Cheese
- 2 Eggs (beaten with a splash of milk)
- Spring Onion
- Potato; sliced thinly(optional)

1. Fry the onions and asparagus with some garlic oil, season with salt & pepper.

2. Fry thinly sliced potato till golden brown. 

3. Add onions and asparagus back in, pour egg mixture, crumbled goat cheese and spring onions

4. Cover with lid on a low fire, until fritata is done. 

Optional; Top off with fresh corn and cucumber salad

Et Voila! Bon Appétit!

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