'the muesli' knock-off

For several years, I've enjoyed following the blog 'I quit sugar'. Sarah Wilson is an inspiring woman on a sugar-quitting mission (fructose to be precise)! It was there I saw a link for 97% sugar free muesli. I love muesli but don't eat it due to dried fruit & filler in commercial varieties. I've made my own (awesome recipe here) for years, but never thought to try one that was like this.

"The Muesli" looks like they are making a great product, but it is pretty expensive for my cereal budget and it's only for sale in Australia; so I came up with my own version. 

Yield: about 13 cups

Nuts mix:
1 cup raw almonds
1 cup raw cashews
1 cup raw walnuts
1 cup raw hazelnuts
1 cup raw brazil nuts

Seeds mix:
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup hemp hearts

4 cups large flake oats
1 cup rice puffs (not rice crisps as they have sugar, I used Nature's Path) optional
1 1/2 cups coconut flakes (or shredded...but flakes are nice texture)

1. Pulse nuts in a food processor (I did each nut separately since they are different sizes, they require different amounts of pulse time) until there are some small pieces & some bigger pieces left.
2. Put everything, including the processed nuts in a large bowl and mix.
3. Store in airtight container in the fridge. I store in mason jars.

Serve with milk or yogurt. My favourite way is yogurt + a few frozen blueberries and put in the fridge overnight. The next day, it makes a great breakfast, snack...lunch.

Bonus Carrot Cake!  I tried one of 'the Muesli's' recipes, carrot cake with cream cheese icing (it uses 3/4 cup of 'the Muesli'). I craving this cake after the first time I saw it. It is what made me want to make 'the muesli' in the first place. I can report back the cake was delicious. It might not be what you expect, giving there is nothing sweet in it, except carrots and a few drops of liquid stevia. The cream cheese icing alone was the best part and I nearly ate it all on it's own. It was better after a night in the fridge. Makes good breakfast.

Southeast Asian inspired peanut sauce

Travelling in Southeast Asia years ago, I ate a lot of gado-gado in Indonesia. It was my favourite thing (along with noodle soup). Basically it's steamed veggies, peanut sauce and usually an egg on top. When I got home, I worked to recreate a peanut sauce that would come close to the amazingness of the ones I had there. It's only in the past year or so, that I've perfected my peanut sauce. We like it just like this, but feel free to tweak it to your own taste. For example, this one is not super, super spicy. If you like more heat, add more chilli sauce. 

Yield: 2 cups


200 grams natural smooth peanut butter
100 grams miso paste (aka miso/white rice)
2 cloves minced garlic
1 tsp powdered ginger or fresh
1 tbsp garlic chilli sauce (I use the one with the rooster on it and no sugar in ingredients list)
Juice of half a lime
1 cup water 


1. Mix all ingredients in a medium bowl except water
2. Add about half the water and combine well. Slowly add more water until desired consistency is reached. I like it fairly thick and use just slightly less than 1 cup. Use a stick blender to smooth out any lumps.
3. Store in the fridge.  I'm not sure how long it keeps because I use it within a week (it calls my name until it's finished). I'd venture to say it would keep for at least 2 weeks or longer. 

What to do with it? More like, what can't you do with it. Personally, I can eat it on anything, but a basic fav is with fried or steamed veggies, rice and some sort of protein. Drizzle a few tablespoons over the hot cooked items right in your bowl and toss or add the sauce to the pan while cooking the veggies or protein. If you add it to the pan, add it near the end as it will evaporate and burn if left on high or medium heat for too long.

*Actually I had these ideas to take photos of all these different dishes I ate with peanut sauce...but sadly (or happily) we ate it all and I didn't get around to taking any. Sorry! You will have to take my word for it that it goes great on pretty much everything (if you like your peanut sauce like I do, it won't last long).

Quick burrito bowl

Can there be a more perfect medley of flavours and textures than burrito fillings? Throw it all in a bowl and it's even faster than wrapping (and you save the wrap!!). I often make Food babe's burritos for lunch and a similar version for Craig (with meat). But, if I'm not packing one for a lunch, we prefer a bowl. It comes together in less than 30 minutes (way less if you have leftover cooked rice or quinoa on hand).

If going meatless, add more veggies, grilled or fried tofu and/or beans. 

Yield: 2-3 servings


1 398 ml can Amy's refried beans, heated (or any kind but those are nice)

1 cup (approx) of cooked ground beef (or cooked diced chicken, grilled or fried tofu, or ground pork)
(cook/fry or grill one of your protein choices above with 1 tbsp oil, 2 tsp chili powder, 1 tsp chipotle powder, 1 tsp garlic powder and 1/2 tsp salt)

1 ripe avocado
generous squeeze of lime
1-2 grated garlic cloves
pinch of salt to taste

1 cup cooked brown rice (or quinoa or even a handful of corn chips)
1 cup chopped fresh tomato (or homemade or store bought salsa)
1/2 cup grated cheese (I used organic mozzarella)
2 tbsp chopped fresh chives (optional)


1. Make the guacamole by combining the avocado, lime juice, garlic & salt to taste in a small bowl and mash with a fork until well mixed.
2. Arrange all the ingredients in 2-3 serving bowls-depending how large you want your servings. 

Related Posts Plugin for WordPress, Blogger...