I’m not sure where the term ‘Eggs in Purgatory’ originated. Does it refer to the bubbling red tomato sauce? I’m not sure. However, this recipe is perfect for cooking in the camp oven over a campfire. Perfect for an Aussie bush brunch, this dish is high in protein and super tasty.
1 Tablespoon oil
1 Red onion, finely chopped
3 Cloves of garlic, finely chopped
1 Can of tomatoes, chopped
1 teaspoon of dried Italian herbs
1/2 – 1 Teaspoon dried, crushed chilli
1/2 Teaspoon beef/veg stock powder
1 Can of mixed beans
4 Eggs
Grated cheese
Cracked black pepper
Method
Heat the camp oven in the campfire* and heat oil. Add onion and garlic, and sauté until onion is translucent.
Add the tomatoes, herbs, chilli and stock powder, and cook for a few minutes until tomatoes start to thicken.
Add the beans and cook for a few more minutes.
Crack eggs into the tomato bean mix, and sprinkle with grated cheese and black pepper.
Put the lid on the camp oven. Top the camp oven with hot coals and cook at moderate temperature until eggs are cooked to your liking.
*Sautéing over the fire in a camp oven can be uncomfortably hot. There are several ways I cook with an open pot, depending on what sort of fireplace we have (e.g. iron fire pit or open fire). One way is to hang your camp oven over the fire with a tripod or, in our case, a star-dropper. Another way is to take a shovel load of coals from the firepit and, in a safe place near the fire, place them on the ground, put your camp oven on top and cook over the coals.
Like this recipe? Please share or PIN using the image below… thank you!
Pudding for breakfast? Yes, please! I love this delicious, super nutritious breakfast dish. What’s not to love? I love how easy it is to make; I love how tasty it is, and I love how simple it is to dress it up and add different flavours. I also love that this breakfast is packed full of superfood goodness. This is my simple recipe for Chia Seed Pudding and a few simple modifications to add variety as well as ideas to increase the fibre!
Layered chia seed pudding with chopped mango.
Before we look at the recipes, please note I have not added any sweetener. This is precisely how I like it. However, it is simple to make this ‘pudding’ sweeter. Experiment with adding honey, maple or sugar syrup.
Making it even easier! I don’t know about you, but I love things to be simple in the morning. I am a morning person, but I like to sit with the computer, write and drink tea. That is when my brain is at its best, and I get the most done. So having breakfast prepared and ready to eat is super handy. I also have a ready-mix of chopped nuts, seeds and coconut, which I keep in an airtight container. This makes topping my chia breakfast pudding quick and easy!
Chia Seed Pudding with blackberries and natural yoghurt
Basic Chia Pudding
Serves 2
Ingredients
1/4 cup Chia seeds
1 cup milk – almond milk, coconut milk or cows milk
Method
Mix the chia seeds and milk well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight.
I refrigerate mine overnight. It will keep in the fridge for a few days. So I make several breakfast puddings at one time.
*Alternatively, you can mix as above and pour into individual serving dishes (after the second mix) before refrigerating.
To serve
Divide the chia seed pudding between two serving dishes and top with yoghurt, berries and nuts and seeds. Get creative!
Chia seed breakfast pudding set in individual bowls and topped with yoghurt, blueberries and a nut and seed mix
Some of our favourites!
Choc Berry
1/4 cup Chia seeds
1 cup almond milk
2 Tablespoons of cocoa
Fresh or frozen berries
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate overnight. Serve topped with berries, nuts, seeds and desiccated coconut.
Choc berry chia pudding topped with coconut, nuts and seed… the seeds and nuts are full of goodness and help make this a filling breakfast
Choc Coconut
1/4 cup chia seeds
1 cup of almond milk
1 teaspoon vanilla essence
1 Tablespoon cocoa
1 Tablespoon coconut
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. Serve topped with coconut, and chopped nuts.
Tropical Fruit Salad
1/4 cup chia seeds
1 teaspoon vanilla essence
1 cup almond milk
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. In the morning I layer chia seed pudding and chopped tropical fruit (mango) in several layers. Top with tropical fruit such as mango, dragon fruit, passionfruit, pineapple and banana.
Chia seed pudding with tropical fruit
For a bigger fibre hit, I use Psyllium.
Banana Berry
2 Tablespoon chia seeds
180ml almond milk
1/2 cup water
3/4 – 1 cup mashed ripe bananas
1 tablespoon desiccated coconut
2 tablespoons psyllium husk
1 teaspoon vanilla essence
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix well again with a fork, and pour into serving glasses. Cover and refrigerate overnight. Top with berries and yoghurt, a sprinkle of coconut and seeds.
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight. I then serve this in bowls topped with banana, coconut, seed and nut mix.
Chocolate Chia Seed Pudding with Banana
Do you like this recipe? Pin for later using the image below or share with friends on social media. Sharing is caring…. Thank you!
This scrumptious low fat poached chicken looks and tastes so good, you can easily use this recipe for a special occasion! Experiment with different ways of plating it up and match it with tasty vegetables.
Ingredients
4 x 170g single chicken breast fillets.
¼ cup finely chopped fresh chives
¼ cup finely chopped basil
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
1 teaspoon olive oil
200g thinly sliced leg ham
4 spring onions, thinly sliced.
Pound chicken breast between two sheets of plastic wrap (Glad, Saran, Cling wrap etc) until they are 1 cm thick. Combine herbs, garlic, rind and oil in a small bowl (or process in a food processor for a few seconds). Spread a quarter of the herb mixture on each chicken fillet and top with ham. Starting from one long side, roll chicken pieces tightly, enclose in plastic wrap and twist ends to seal. Wrap each layer in one more layer of plastic wrap to secure them.
Bring a saucepan, or large fry pan, of water to the boil. Add the prepared rolls, reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove rolls and allow to cool for 5 minutes. Discard poaching liquid.
Meanwhile make the dressing by combining ingredients in a jar, securing top and shaking well.
Remove plastic wrap and slice rolls to about 1cm thick. Divide slices among serving plates. Sprinkle with spring onion, drizzle with dressing and serve with steamed veg.
Do you like this recipe? Please share and pin using the image below… thank you!
There are so many bliss, energy, and health ball recipes online, you’d think I would have found the perfect one for me. Well, I didn’t, so I made my own. I thought about the ingredients I wanted to include and then went for it. I wanted to make a tasty snack packed full of fibre and this is the result…
Ingredients
3/4 cup of quick oats
1/2 cup chia seeds
1/2 cup psyllium husk
1/ 4 cup cacao powder
340g pitted prunes
1/2 cup raisins
1-3 Tbs of liquid – water, juice or even rum!
2 Tbs of coconut (optional)
Honey (optional) I don’t have a sweet tooth, so if you want to make these balls sweeter use a little honey. Add it to the food processor when you add the liquid.
Method
In a food processor blend the oats, cacao powder, psyllium and chia seeds until it is a coarse powder. Remove from food processor and put into a bowl.
Add the raisins and prunes to the food processor and mix until well chopped. Add dry ingredients back into the blender and mix well adding the liquid as needed.
Should end up with a very firm dough. Roll into balls and coat in coconut if desired. Store in the fridge. Will keep for a couple of weeks.
Oats – High in fibre, helps reduce cholesterol and is high in antioxidants.
Prunes – excellent source of fibre, vitamins and minerals.
Psyllium Husk – fibre! and can help manage cholesterol levels.
Chia Seeds – massive amounts of nutrients with very few calories! Excellent source of fibre and antioxidants. High in protein and omega-3 fatty acids and helps lower the risk of heart disease.
Cacao Powder – packed full of antioxidants, improve your memory, reduce heart disease, boost immunity,and increase your bliss – hence bliss balls!
Like this recipe? Please pin or share with family and friends… thank you!
Gourmet from the galley! 