At one stage I was blogging regularly about the past weeks menu. Here's the link to the last one I posted, well over a year ago. I don't plan to start this regularly again but thought I'd share some of what's been on our menu in the last 10 days or so. Some of my… Continue reading Some Menu Offerings
Last week was a fairly big week, baking wise. I made No-Bake Walnut Cookies (which are stored in the freezer), raw brownie bites (don't tell my husband what's in them!), apple cinnamon muffins, Banana Blueberry Buckwheat Muffins (the recipe uses raspberries but I used blueberries instead), my version of My Kind of Bliss Bliss Balls, chocolate slice and passionfruit slice. The… Continue reading Last Weeks Menu – 15 Feb
As my son returned to school last week. I did some baking in preparation for that. For lunches I made Pizza Scrolls. He only went to school for 3 days so I had some left for today. I also made some Choc Crunch Granola, Seed Toast, chilli roasted trail mix (I used some almonds as well… Continue reading Last Weeks Menu – 1 Feb
Last week I got back to making my own almond milk again by simply used soaked almonds and blending with chilled water, straining in a nut milk bag and using. I used this with breakfast some days or in some of my baking/cooking. This week I made another GF spiced sultana bread to take to a… Continue reading Last Weeks Menu – 19 Oct
My week involved less baking as I ended up working on more days than I thought I would. Fortunately I still had some baked goodies in the freezer. As it was a public holiday here last Monday I made melting moments and sultana bread which has been useful for breakfast as well as snacks. I… Continue reading Last Weeks Menu – 12 Oct
As we were away at the Sunshine Coast for part of last week I didn't do much baking but we ate some of what I had baked the week before. I continued with Caralee's Breakfast Challenge. So in the last week I've had Green Breaky Bowl (pictured); Choc Crunch Granola (with dried fruit, banana & coconut milk… Continue reading Last Weeks Menu – 5 Oct
