AUTHORS
EMILY
COMMERFORD Emily is an Accredited Practising Dietitian and Accredited Sports Dietitian . As founder of Melbourne Nutrition Services , Emily is on a mission to take the fear and confusion out of eating ! You can learn more at
www . melbournenutrition . com . au
SARAH VINEY Sarah Viney is an Accredited Practising Dietitian who runs an online private practice specialising in Women ’ s Health and IBS . Instagram : wholelife . nutrition web :
wholelifenutrition . com . au
GOURMET MAPLE ROASTED SWEET POTATO & GOATS CHEESE
Bake up a batch of these delicious savoury muffins from dietitian Emily , and fill your house with amazing smells this spring .
Makes 14 muffins
INGREDIENTS
} 1 medium sweet potato , peeled and diced } 1 tbsp maple syrup } 1 tsp cumin seeds } 10 sprigs of thyme } Pinch of salt } 2 cups self-raising flour } 5 eggs } ¼ cup extra virgin olive oil ( plus extra for roasting ) } ⅓ cup milk } 150g spinach leaves } ½ cup chopped flat-leaf parsley } 250g plain soft goats cheese } ½ cup pepitas } 60g marinated goats cheese
METHOD
1 . Pre-heat oven to 180 ° C .
2 . Line two muffin trays with either grease-proof wrappers or grease well with olive oil .
3 . Line a baking tray with grease-proof paper . Spread the diced sweet potato out evenly on the tray , drizzle with some extra olive oil and the maple syrup . Top with cumin seeds and half the thyme .
4 . Bake in the oven for about 40 minutes or until nice and soft .
5 . Meanwhile , place the spinach in a saucepan over medium heat . Add a dash of water and stir until wilted .
6 . To make the goats cheese mixture , add the goats cheese to a small bowl along with 1 teaspoon of the milk and the remaining thyme leaves . Whisk well with a fork until smooth and creamy .
7 . Sift the flour into a large mixing bowl . 8 . In a separate mixing bowl , add the eggs , olive oil and remaining milk . Whisk until well combined .
9 . Make a well in the flour and add the egg mixture in the middle of the well . Gradually work the wet ingredients into the flour .
10 . Add the roasted sweet potato , parsley and spinach and season with salt .
11 . Place a teaspoon of mixture at the bottom of each muffin tray , then place a dollop of the goats cheese mix ( about a teaspoon ). Cover with the remaining muffin mix .
12 . Top each muffin with some crumbled marinated goats cheese and pepitas .
13 . Bake in the oven for 35-45 minutes or until the tops are golden brown .
BAKED APPLE , PECAN & CINNAMON OATMEAL
Get on the baked oats bandwagon with Sarah ’ s Moreish cinnamon , apple and pecan creation .
Serves : 6
INGREDIENTS
Dry ingredients } 2 cups whole rolled oats } 1 cup pecans ( chopped ) } 1 tsp baking powder } 1 tsp ground cinnamon } ¼ tsp salt } 2 apples ( skin on , diced )
Wet ingredients } 2 cups milk of choice } 2 eggs } 1 tsp vanilla } ¼ cup maple syrup } 1 tbsp butter or margarine ( melted )
METHOD
1 . Preheat oven to 180 ° C / 370 ° F . 2 . In a bowl , combine dry ingredients .
3 . In a separate bowl , combine wet ingredients except for butter / margarine .
4 . Add wet to dry ingredients and mix through . Pour into a baking dish , then pour melted butter over the top , sprinkle with a few extra pecans and apple slices . Bake for 50 mins until golden .
5 . Remove from oven , cut into pieces and serve with yoghurt . Enjoy !
YMCA HEALTHY LIVING MAGAZINE 7