Mothers Day Breakfast Recipes (and a love letter to the mums in my life)

With Mothers Day fast approaching in Australia (next Sunday 8 May, people!), I thought I’d get in early with some breakfast ideas… Not just for those readers who will be cooking for their own mothers or the mothers of their children, but more likely: for those of you who ARE mothers, who might want to pass on some gentle suggestions!

Below are some breakfast recipe ideas (all relatively healthy and low-sugar), including my recipe for an extremely easy Zesty Orange French Toast; which might be a perfect option for someone less confident in the kitchen or who doesn’t really like cooking. I’ve also provided links to some other delicious sweet-ish and savoury breakfast options. I’m on a bit of an avocado-and-eggs thing at the moment, and nearly ended up with a list of only avocado-and-egg recipes. But I’ve managed to restrain myself to just one. This time. 🙂 Continue reading →

In the interest of transparency: My new affiliations

Well, I do say on my ‘About Me’ page that I’m an over-thinker, and I’m sure this is no exception. But in the interest of transparency and honesty…

I’m very happy to say that I am now officially affiliated with two online businesses that have had a strong influence on my own health ‘journey’ over the last two years: I Quit Sugar, and Well Nourished. It’s an odd coincidence that this has happened in the same week! Being an ‘affiliate’ means that I will now receive a small commission from IQS and Well Nourished sales purchased via this website. I’m hoping this will help to cover (some of) the costs of maintaining this blog – which is a labour of love, but at times, an expensive one!

I am occasionally invited by companies to promote their products and services, in return for payment. Early on into my blogging, I decided that I wouldn’t do this – unless it was for a product that I already used, loved, and felt strongly about. While I was at the Eat Drink Blog conference last year, one speaker said:

“Don’t do it if it gives you that ‘icky’ feeling in your stomach.”

Sound advice, which has guided me well. Although it wasn’t a hard decision to turn down the offer to promote take-away pizza.

Regular readers will know that I have written often about both IQS and Georgia from Well Nourished over the last two years, both here and on Instagram and Facebook, sharing my experiences of the I Quit Sugar 8 Week Program, as a participant and then an Ambassador (an unpaid support role); and my favourite recipes and articles from Georgia, particularly those on raising healthy kids. Both IQS and Well Nourished have influenced the way I eat and feed my family, my understanding and appreciation of real food, and subsequent experience of improved health.

I deliberated over whether I should become an affiliate for I Quit Sugar, while I am still partway through my Simplicious Challenge – my challenge to cook all 306 recipes from Sarah Wilson’s book Simplicious; a challenge I will likely not finish until next year. But to be honest? I already love the book. The challenge is a personal one, rather than a ‘book review’ – to explore the impact it has on the way I buy, cook, consume and waste food (while making a bunch of delicious recipes along the way!).

If you do choose to purchase your IQS or Well Nourished products via this website (simply by using the links to their website from this blog), I thank you VERY much for your support.

Erin xx

 

Chocolate Raspberry Brownies

I feel like saying a bunch of terribly cliched, not-really-real words, that I’ve never before said in my entire life: whoa, ermagod, amazeballs!

It’s going to become apparent that I’m a big fan of the recipes of Georgia Harding of Well Nourished. I have loved all the recipes I have tried so far – but I’m not sure how she will top this sweet treat.

As Mothers’ Day approaches in three weeks time, my sister and I are planning A (Mostly) Fructose-Free High Tea for our diabetic mother. This chocolate raspberry brownie, free from refined sugar, gluten and grain, will definitely be on the menu. Continue reading →