The yummiest banana and coconut bread

One of my favourite things to bake is banana bread (also known as banana loaf) because it’s one of those recipes that you can adapt, and throw together and it pretty much turns out perfectly.  This version is a banana and coconut bread that started with some sad looking banana halves sitting in the fridge and ended up as something totally delicious that makes the perfect nourishing snack if you’re feeling like something sweet. My girl Elise usually has half a banana for a snack or with lunch and often I’ll forget that I’d already cut one the day before so I end up with random odd bananas in the fridge! So instead of wasting them, I make banana bread.

This banana and coconut bread uses coconut flour,  coconut oil and desiccated coconut to really give it an amazingly delicious coconut flavour that complements the banana really well.

Here’s the recipe:

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Banana Coconut Chia Seed Bread

Ingredients

  • 2/3cupyoghurt
  • 2bananas + 1 extra for the top
  • 1/3cupoats
  • 1/3cupcoconut flour
  • 1/4cupdesiccated coconut
  • 1cupplain flour
  • 2heaped desert spoons coconut oil
  • 1tspcinnamon
  • 2.5tablespoonschia seeds
  • 2tablespoonsof honey
  • 1tablespoongolden syrup
  • 2teaspoonsbaking powder

Instructions

  1. Preheat oven to 180 degrees Celsius
  2. Place the bananas and yoghurt in a blender and blend until smooth.  Add the remaining ingredients, blend until mixed.  You may have to scrape down the sides.  If you don’t have a blender, mash the banana, mix with the yoghurt, then melt the coconut oil, mix and add remaining ingredients.
  3. Line a loaf tin with baking paper and pour in the banana loaf mixture.   Slice the remaining banana and place on top.  Bake for 30-40 minutes until cooked through.  Top with coconut chips for decoration.

 

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Tropical Raspberry ‘Ice Cream’

The past week we’ve had beautiful weather that’s got me in the mood for more summery foods – smoothies, salads and this delicious frozen dessert made mainly from fruit.  Topical Raspberry ‘nice cream’ is basically blended up bananas with some tasty extras such as mango, coconut cream and raspberries.  Frozen bananas have the texture of ice cream and it’s a tasty way to get some fruit into your day.  I recommend using the freeze dried raspberries -they go all soft and chewy and taste amazing! 

Here’s the recipe:

Tropical Raspberry ‘Ice Cream’

5 bananas, chopped and frozen
1/2 cup coconut cream
1-2 tablespoons freeze dried mango (or use 1/2 cup fresh or frozen mango pieces)
1 handful of freeze dried raspberries
2-3 tablespoons coconut flakes

Place the frozen bananas, coconut cream and mango in a blender and blend till smooth.  Pour into a small dish.  Stir through the freeze dried raspberries, reserving some to sprinkle on top. Sprinkle the coconut and remaining raspberries on top and place in the freezer for 2-3 hours.  You may need to leave it out of the freezer for 5 minutes to soften enough to scoop out.

Enjoy!

Serves 4.



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Smoky paprika garlic chicken

Succulent, flavourful smoky paprika garlic chicken has been a hit in my house this week.  It’s especially a huge hit with me because it’s been so easy to prepare thanks to my Crock-Pot slowcooker. Simply pop it on in the morning then enjoy a delicious meal at the end of the day with little fuss or preparation.

This smoky paprika garlic chicken is coated in a simple but tasty herb and spice blend, then served with a yummy yoghurt feta sauce on the side.

With the Crock-Pot Sear & Slow CHP700, you can use the insert over a stovetop so you can sear your meat without creating extra dishes. I seared my chicken thighs first which helps lock in the flavour. This Crock-Pot model also has a cooking timer so you can set this and it will then revert to the ‘keep warm’ function once the cooking time is over.  It’s super handy for those days when you might be running a little late or need to keep it warm for others who are coming home later.

And the good news is you can WIN a CrockPot for yourself too (details to follow…)

Smoky paprika garlic chicken

½ teaspoon dried thyme
1 teaspoon dried oregano
3 teaspoons smoked paprika
1 teaspoon garlic powder
Zest from one small lemon
Juice from one small lemon
Salt and pepper
4 skinless chicken thighs, bone in
½ tablespoon olive oil

 

For the yoghurt feta sauce:

¼ cup Greek yoghurt
Finger sized piece of feta cheese
¼ teaspoon smoked paprika
2 teaspoons of lemon juice

 

In a small bowl, add the herbs, spices, salt, pepper and lemon zest.  Mix to combine and rub on the chicken thighs.

Place the Crock-Pot insert on an element over a medium heat.  Add the olive oil.  Once the oil is hot, place the chicken thighs in, ‘good’ side down to sear for 2-3 minutes.  Remove from the element and place the insert in the Crock-Pot.  Flip the chicken thighs so the fleshy side is facing upward.  Squeeze the lemon juice around the chicken.

Turn the Crock-Pot to low and cook for 7 hours.

To make the sauce, crumble the feta and mash with a fork so it is finely broken up. Add the feta and the remaining ingredients into a small bowl and mix well. Store in fridge until dinner is ready to serve
Serve the chicken with a dollop of the sauce along with roast vegetables and some greens.

WIN WIN WIN

I’ve got a Crock-Pot to give away to one lucky reader.  To be in the draw simply comment below with your favourite Crock-Pot recipe. You can check out the Crock-Pot website here for inspiration.

Competition closes 20th June  and winner will be published on this post and notified by email.

CONGRATULATIONS TO VANESSA E!

This post was sponsored by Crock-Pot

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Chocolate Nut Bliss Balls

 

Chocolate nut bliss balls are an easy to make, nourishing sweet treat that have been my go to lately as a quick snack if I feel like something sweet.. This version uses three different types of nuts to provide a range of nutrients – including selenium from Brazil nuts and omega 3 fats from the walnuts.

I created this recipe before I had baby using mainly 1/3 cup measurements so I could remember it off the top of my head!!  The result is a chunky style bliss ball that’s chocolatey, crunchy and delicious – and easy to eat with one hand which you need to do when you’re breastfeeding!  I’ve made a couple of batches now and I keep them in the freezer. The nuts are really crunchy that way and they taste kind of like truffles.  My husband eats them too which is always how I know that something must really be nice as he’s not always a fan of my healthier sweet treats!

I used medjool dates for this which are softer and larger than dried dates, but also more expensive.  You can also use dried dates, just soak them in boiling water for about 10 minutes before hand and make sure you drain them really well.  I have done it both ways and they both taste delicious.

Chocolate Nut Bliss Balls

Ingredients:

1/3 cup Brazil nuts

1/3 cup walnuts

1/3 cup almonds

1/3 cup coconut

1/3 cup muesli

2 tablespoons cocoa

7 medjool dates or 1/2 cup tightly packed dates, soaked in boiling water and drained very well (use a few more if the mixture doesn’t come together well)

Optional – 30g dark chocolate to melt and drizzle on top, or extra coconut to roll them in

Method

Place all the ingredients (except chocolate and extra coconut) in a high powered blender (I used my Vitamix) or a food processor and blend until the mixture comes together.  If you want a finer bliss ball, keep blending until the nuts are fine – I left mine quite chunky as I like the texture.

Roll into small balls. You can leave them as is, or drizzle over melted chocolate, or roll in coconut.

Store in an air tight container in the fridge or freezer.

If you’re a fan of bliss balls I’ve also got another  yummy recipe using dried apricots here. Enjoy!

 

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Easy ideas for creating the ultimate entertaining platter

Creating beautiful platters filled to the brim with delicious food is an easy way provide nibbles when entertaining.  While I love having people around, I also love to make it as fuss free as possible since  it’s about spending time with your friends, not fluffing around in the kitchen. Platters are the easy way to do it!

Today I thought I’d share with you how to create the ultimate entertaining platter and some quick easy nibble ideas.

Creating a delicious & good looking platter:

I like to put together a mixture of sweet and savoury items on my platter for a variety of tastes and textures.  I find a mixture of sweet, savoury, salty and crispy items as well as some delicious hummus provides a mixture that people love.

Hummus for dipping/spreading:  On my platter I’ve used Lisa’s Beetroot Hummus and Lisa’s Toppings Hummus with Dukkah & Roasted Pistachio.  Lisa’s have a wide range of hummus dips. I always used to just pick the same ones, but I’ve been trialling a few new flavours lately, so take a look through the whole range to find something that suits the type of platter you want to create. I chose Lisa’s Beetroot Hummus because I love its delicious flavour and it also adds colour, whilst the Lisa’s Toppings Hummus with Dukkah & Roasted Pistachio has all the great taste of original hummus but with a yummy crunchy topping. You can find out more about Lisa’s Hummus here and you can easily pick them up at your local supermarket.

Fruit:  I love grapes, strawberries and dried (or fresh) figs on a platter as these all go well with cheese. Figs can be cut up and added to crackers along with cheese – it’s such a delicious combination.  Fresh figs are also delicious when in season.

Chocolate: As far as I’m concerned, most things are better with a little chocolate and adding some squares of top quality chocolate adds a nice touch to a platter.

Cheese: It’s up to you if you have cheese on your platter or what cheeses you use, but I tend to use two to three including a blue and a strong cheddar, and for the third option I go for something creamy like a brie.

Other platter fillers: For the rest of the platter, nuts, olives, gherkins and cherry tomatoes add colour and interesting flavours and textures.  Then to finish off, simply add your favourite crackers and you’ve got a delicious platter that contains something to please everyone.

Decoration:  Adding a swirl of greenery or flowers through the middle of your platter looks pretty and if you use something like jasmine, it smells amazing too. Other ideas are fresh herbs like rosemary.

I also create mini wrap bites and bruschetta as no fuss entertaining snacks that look impressive but are easy to make.

Here’s a couple of my favourite recipes:

 

Simple Hummus Herb and Dukkah Bruschetta

This bruschetta is one of the easiest things to make. The hummus comes with a sachet of roasted pistachios mixed with Dukkah, you just sprinkle this on top which adds a delicious flavour boost and texture too. Plus it looks good too!

Ingredients:

Sourdough bread stick, or French bread
Lisa’s Toppings Hummus with Dukkah & Roasted Pistachio
Fresh Rosemary (if you can get it in flower even better)

Cut the bread into slices. You can either brush with olive oil and lightly grill or leave fresh.

Spread with a generous amount of Lisa’s Hummus and sprinkle over the roasted pistachio and Dukkah. Top with some freshly washed rosemary leaves and flowers.

 

Chargrilled Capsicum and Feta Mini Wraps

6 tablespoons Lisa’s Chargrilled Capsicum Hummus
4 preserved roasted capsicum, split open and patted dry
100g feta cheese
2 large wrap breads

Spread wrap breads with the hummus. Slice the capsicums in half and cover the wraps with the roasted capsicum. Slice the feta into thin slices and place on top. Gently roll up the wraps, aiming to get a tight roll. Slice each wrap into rounds. Top with some fresh herbs.

 

Chargrilled Capsicum, Tomato and Avocado Bruschetta

Sourdough bread stick, or French bread
Lisa’s Chargrilled Capsicum Hummus
Cherry tomatoes
Avocado
Fresh lemon
Fresh herbs

Cut the bread into slices. You can either brush with olive oil and lightly grill or leave fresh.

Spread each slice with a generous amount of hummus. Top with a slice of avocado which has been coated in a little lemon juice. This stops it from going brown. Add a cherry tomato half to each one and top with some fresh herb leaves.

I hope this helps you in creating the ultimate entertaining platter and nibbles over summer. Happy entertaining guys and good luck with the competition!

 

WIN WIN WIN

Thanks to Lisa’s Hummus, I’ve got a $50 supermarket voucher and a 1 year subscription to Taste Magazine to give away so you can be inspired and create your own delicious platter at home.

To be in the draw to win,  just comment below with what flavour of Lisa’s Hummus you’d use on your platter and head over and follow them either on Facebook or Instagram. I couldn’t get hold of my last winner so I have extended the competition!!  Competition will be drawn on 15th December 16th November 2016 and is open to NZ residents only.

CONGRATULATIONS to Karen Mabey. Check your emails 🙂

This post was made possible thanks to Lisa’s Hummus.

 

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Two delicious healthy overnight oats recipes + WIN

Oats are one of my favourite breakfast options, but as it gets warmer porridge becomes slightly less appealing and I’m always ready for a change in options.

Overnight oats – also known as bircher muesli – is a delicious way to enjoy oats when the weather is warmer.  You simply soak oats in a milk of your choice overnight, then mix through your favourite fruits, seeds, nuts and yoghurt plus other bits and pieces to create a delicious summery breakfast.   This combination provides a nutritious start to the day – some slow release carbohydrate, fibre and protein to help keep you full, plus some healthy fats.  And did I mention it tastes amazing too?   I’ve come up with two delicious recipes for breakfast – banana blueberry overnight oats and passionfruit, coconut and raspberry overnight oats

I’ve  been trialling a couple of new UNCLE TOBYS oat products  and these have been the base of my overnight oat recipes. UNCLE TOBYS Ancient Grains Oats is oats with a bit of a twist. It also contains rye, millet and quinoa which makes a tasty change to original oats as well as adding a bit of a different nutritional profile.   I’ve also been using UNCLE TOBYS Steel Cut oats. Instead of being rolled flat after the husk is removed like rolled oats, steel cut oats are oven toasted then cut into pieces using steel discs – hence their name!  They have a nutty taste, a hearty texture and have a low glycemic index to give you a nice slow release of energy.

A good breakfast is one way to be on the path to wellness, but there are lots of other ways too.  If you want some tips on how you can improve your wellness, thanks to Nestlé you can take a quiz here and get your own wellness score plus tips on how you can improve your wellbeing. The quiz looks at an overall picture of wellness and will give you your results and some relevant tips around happiness, sleep, alcohol, exercise, healthy eating etc. It does talk about weight which is something I don’t tend to focus on, but there are lots of useful tips for healthy eating and building healthy habits.

And in the meantime, here’s my two delicious, nourishing recipes for some new breakfast inspiration.

Blueberry banana overnight oats


½ cup UNCLE TOBYS Ancient Grain Oats
2 tsp chia seeds
½ cup milk (cow milk or almond milk)
½ cup blueberries (I used frozen)
½ cup yoghurt
1 banana

Place the oats, chia seeds, milk, ¼ of the cup of the blueberries and ¼ cup of the yoghurt in a bowl and mix together.  Place in the fridge and leave overnight.

In the morning, cut the banana in half and mash. Stir through the oats.

Spoon half the oats into a glass, then add the rest of the yoghurt, then the rest of the oats. Top with the remaining half of the banana cut into slices and the remaining blueberries.
Tip:  If you prefer things a little sweeter, stir through a teaspoon of maple syrup through the oats.

Passionfruit, coconut and raspberry overnight oats

1/3  cup UNCLE TOBYS steel cut oats
1/3  cup milk
1 tablespoon coconut milk
½ cup yoghurt
2 tablespoons coconut threads + extra for topping
1 tablespoon passionfruit pulp
1/3 cup raspberries

In a small bowl, mix together the steel cut oats, milk, coconut milk, ¼ cup yoghurt and the coconut threads.   Place in the fridge overnight.

In the morning, top with passionfruit pulp, raspberries and remaining yoghurt and add an extra sprinkle of coconut threads.

WIN – WIN -WIN

I’ve got a yummy prize pack full of the UNCLE TOBYS oat range to give away to one lucky winner! To be in the draw to win, simply comment below with your favourite way to eat oats plus hit the Facebook like button at the top or bottom of this post.  And don’t forget to check out the quiz here

Open to NZ residents only. Competition closes Friday 14th October.

Congratulations Catherine, you are the lucky winner! Check your emails

This post was made possible thanks to Nestlé and the UNCLE TOBYS Team

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Plum, Cashew and Coconut Granola (Muesli)

 

I’ve never been one to skip breakfast.  Most mornings I wake up feeling pretty hungry and I look forward to enjoying a delicious, wholesome breakfast.  Generally on rotation in my house it’s granola or muesli; (whatever you want to call it); smoothies, porridge, sometimes weetbix with oats and in the weekends I’ll often have eggs if I’m having a later breakfast.   Granola/muesli is my current favourite and since I had run out at home, I thought I’d give a new recipe a go.

What I came up with was this super delicious plum, cashew and coconut granola.   It’s very lightly toasted, has lots of cashews and almonds, plus coconut threads amongst a few juicy sultanas and some flavour rich freeze dried plum slices.  It was too good not to share.

PS: The freeze dried plum slices aren’t cheap, but a bag lasts quite a long time and a little goes a long way flavour wise.  It’s worth it!

Here’s the recipe:

Plum, Cashew and Coconut Granola (Muesli)

Ingredients:

3 1/2 cups whole oats
3/4 cup coconut threads
1 cup raw cashews
3/4 cup almonds
1/4 cup sunflower seeds
2 tablespoons cashew nut butter (I used Pics, but if you want you can use peanut butter)
3 heaped teaspoons honey
1 teaspoon coconut oil or a neutral flavoured oil
3/4 cup sultanas
1-3 to 1/2 cup freeze dried plum slices

Preheat oven to 160 degrees Celcius.  On a large oven tray with sides, add the oats, coconut, cashews, almonds and sunflower seeds and mix together.    In a mug or small bowl, place the cashew nut butter, honey and oil.  Microwave for approximately 30 seconds and mix together well.  This should be slightly runny but it won’t be pourable.

Spoon the honey/cashew butter mix over the granola ingredients and with clean hands rub it around to lightly coat the ingredients.

Place in the oven for 15 minutes, turning every 5 minutes so you don’t over brown the mixture.  Remove from the oven and leave to cool on the tray. Once cool, stir through the sultanas and the freeze dried plum slices.

Store in an air tight container.

 

 

Excuse the crappy instagram photo. But here it is served with yoghurt and berries. Yum

 

 

 

 

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Creating the perfect salad

If you’re a salad lover but want to devour the entire fridge when you get home from work, you might need to re-evaluate what goes into your salad. While vegetable packed salads are very nutritious, for a lunch time meal you need to make sure you get the balance right to stop you from feeling starving an hour or two later. So while there’s no such thing as a ‘perfect’ salad (only one that’s perfectly delicious for you!),  here are some guidelines to create a salad with some balance.  Utlimately, choose what fits best with you and what makes you feel good.

Here’s how to create the perfect salad with some balance.

  1.  Vegetable base

    Pick your favourite non starchy vegetables and aim for 1-2 cups. To keep it interesting, think of texture when you create your salad.  I personally like a bit of crunch in my salad, so I’ll mix red cabbage, red onion, capsicum or cucumber or a mix of these with some leafy greens.Some of my favourite mixes are:

    •  Finely sliced red cabbage, red onion or spring onion,  italian parsley, grated carrot and finely sliced capsicum
    • Baby beetroot, red onion and baby spinach
    • Shredded lettuce, spring onion, fresh herbs, baby spinach and cucumber
    • Finely chopped red onion, tomato, cucumber and herbs

  2. Protein

    Protein is the king when it comes to helping keep you full.  Having a serve of protein at most meals helps with maintaining body composition as it provides amino acids for muscle repair.

    Protein can come from both animal and plant sources.  I will often have boiled eggs, chicken or left over meat from dinner in my salads, and sometimes I’ll add legumes such as chickpeas for a plant based protein.  Legumes like chickpeas, black beans and lentils not only provide protein, but also a source of slow release carbohydrate and fibre so they’re great for helping keep you feeling full.

  3. Healthy fats

    Nuts, seeds, avocado, cheeses and good quality dressings fit here.   They make your salad super tasty and add fats that provide beneficial nutrients.  Some vitamins need fat for your body to absorb them, so to best utilise the vitamins in your vegetables, a little fat is needed.  Fat is energy dense so for most people a small serve is all you need.  For example, 1/4 to 1/2 an avocado or a small handful of nuts.
  4. Carbohydrates

 I like to have a serve of carbohydrate with my salad.  Sometimes I add fruit (grapes or mango can be yummy) or eat it separately afterwards.  Legumes, grains such as quinoa or brown rice are nice on the side, and starchy vegetables such as potato, kumara, parsnip and corn taste great mixed through. You could also have it with some good quality bread.   Not everyone is a fan of carbs at lunch, but personally I find my energy levels are better if I include carbohydrate, especially If I’m planning on exercising after work.  If you’re not going to have the carbohydrate, you could increase your healthy fats a little to help keep you feeling full.

Here’s two of my favourite salad recipes:

Citrus chicken salad with macadamia nuts and avocado

Roast vegetable salad with crispy chickpeas

What is your perfect salad combination?

Coconut Macaron Ice Cream Sandwiches

 

I love Donna Hay’s recipes, photography and food styling.  I was flicking through one of her recipe books  at mums and I found a really delicious looking recipe for chewy coconut macaron ice cream sandwiches.  I thought this would be an easy recipe to modify to be healthier, yet still super delicious so I gave it a go.  And what do you know, it worked!  Don’t you love it when that happens?

I switched out most of the sugar for stevia in the biscuits and replaced ice cream with banana berry or banana chocolate ice-cream (aka frozen fruit!).  There’s something quite magical about a crispy coconut biscuit filled with an icy cold sweet filling.  It’s the perfect combination.

The best thing is these are really easy to make.  The only fiddly bit is making the nice rounded macaroons and even doing that isn’t hard.

These make a yummy treat on a warm day and biscuits are also yummy by themselves (would be delicious dipped in a little dark chocolate too!).

Here’s how to make them:

Ingredients for  Coconut Macaron Ice Cream Sandwiches

For the chewy coconut macarons:

2 egg whites
2 cups desiccated coconut
1/4 cup stevia
2 tablespoons caster sugar

Preheat oven to 160 degrees Celsius. Place the egg whites, coconut, stevia and sugar in a bowl and mix to combine. Line a baking tray with non stick baking paper.   Place an egg ring or a large cookie cutter on the tray and add 2 tablespoons of the mixture (or a little more if need be). Press the mixture down evenly and firmly with the back of a spoon and remove the egg ring/cookie cutter.  Repeat with the remaining mixture to make around 10 macarons.

Bake for 10-12 minutes. Don’t let them get too brown, they should just be starting to turn a very light golden colour.  Leave to cool on the oven tray.

For the “ice cream”:

Healthy berry banana ‘ice cream’:
2 large frozen bananas
1/2 cup mixed berries

Chop the banana into chunks and place in a food processor with the mixed berries.  Blend until smooth and creamy.

Healthy chocolate banana ‘ice cream’
2 large frozen bananas
2 heaped teaspoons cocoa
1 teaspoon maple syrup
1/2 teaspoon vanilla

Chop the banana into chunks and place in a food processor with remaining ingredients.  Blend until smooth and creamy.

You may need to pop the ice cream mixes back into the freezer to harden a little.  If you leave it for too long it will go really hard and be difficult to scoop, but if this happens just leave out to soften for a little while.

To serve:

Scoop out the banana ice cream and sandwich between two macarons.  Eat, enjoy and try not to drip ice cream down your top 🙂

 

 

 

New food reviews – what I’ve been trying lately

It’s been a while since I shared with you some of the new products I’ve tried, so I thought I’d share with you what I’ve been testing out lately.

  1. Sirena Tuna Slices

I’m trying to practice what I preach and make more of an effort to eat two serves of fish a week – this habit has slipped a little over winter. Tuna is an easy lunch option and I’m enjoying these Sirena tuna slies.   This tuna is a little fancier than your usual tuna.  It’s packed in slices rather than flaked and I’m loving this style as it’s nice to bite into and it doesn’t fall off all over the place.  The tuna is also sustainably caught.  It was a bit more expensive than your normal tuna, I can’t remember exactly how much, but I think it was around $3.50 which is pretty reasonable anyway.

2.  Genoese Chunky Pesto Dip

 

 

This is my number one favourite pesto.  Stirred through mushrooms, spread on toast, added to scrambled egg – there are so many ways to use it and its worth the price.  It’s made with olive oil, cashews, basil, parmesean cheese and garlic and it tastes fantastic.  There are no preservatives.  A large 250g punnet costs about $9 but it lasts quite a while.  It comes in a smaller size too.

3. Gourmet Garden Lightly Dried Herbs and Spices

I received these in the mail yesterday which is good timing because my herb garden is looking a bit sad since it’s winter.  These herbs and spices are lightly dried – so kind of an in between fresh, in between dried, and they last for four weeks once open when stored in the fridge.  I had the basil and parsley on my eggs this morning and they added a great flavour.  Check them out at your local supermarket.

4.  Foundation Foods Chicken Stock

This is a good quality chicken stock made with no added salt or flavour enhancers, and it’s a similar price to your supermarket stocks.  I’ve used this in soups and the beef one in casseroles and it adds a great flavour.  I bought this at Moore Wilsons, but I think it is also stocked at some supermarkets around the country, including Pak n Save.

4. J Friend and Co Honey

This range of honey is something I’m loving right now.  Each jar has the name of the bee keepers and where it came from which is a nice touch.  The flavours are delicious – each tastes slightly different to the other.  At the moment, my favourite is the lightly flavoured creamy kamahi honey. It’s delicious on hot crunch, Vogels toast for a bit of a treat. You can buy it online here.

5. Mother Earth Peanut Butter

This has been out for a wee while now and it was on special so I thought I’d give it a go. I was impressed with the flavour and also with how the oil was fairly evenly distributed.  Because natural peanut butters have no emulsifiers, the oil separates from the nuts sometimes and I find often by the time I get to the bottom of the jar, it’s really dry, but this stayed pretty well mixed.  Also the shape of the jar makes it easy to stir the peanut butter.  Would definitely buy this again. Nice crunch factor 🙂

Have you tried any of these products? What are your thoughts?