Making bread crumbs yourself is no hard task. I believe that most people can make them in minutes! I didn't use to do it, because the thought of bringing down the food processor was a drag! We have one of those all in one, do it all machines that means you have to wash nearly everything in your kitchen when you're done ... until now!

Just so you know, this isn't a sponsored post!

I recently came into the possession of a handy little kitchen mate ... The Kambrook Mix & Store Stick Mixer. Oh. My. Goodness! This thing is amazing!

So, one night when cooking some chicken schnitzel, i realised that I had run out of bread crumbs (as I always do) and just as i was throwing a tantrum in the kitchen because I have to go to the supermarket again -with four children in toe, right at dinner time with every other mum in the area- I had a brain wave ... I'll try the stick mixer on the old bread I have ... and wouldn't you know it, it worked a charm!

I believe making bread crumbs yourself is a much healthier way to go, plus no more wastage on the old bread that would usually see the bottom of the bin! I like to season my crumbs too for a little variety, using some dried herbs you can spice things up with some chilli flakes, or be a little more subtle with flavours like garlic or rosemary.

Home Made Bread Crumbs

Ingredients

Old bread (watch for mould!)
If you wish to season your bread crumbs, add desired seasoning.

Method

 1. Take your bread and remove the crusts, unless you like your crumbs chunky!

2. Tear apart and place in your jug from the Mix & Store.

3. Take out your anger on the day old bread until at the right consistency.

4. Add seasoning if you so desire, I like a combo of dried rosemary and garlic salt.

The master tool for every kitchen! Easy to assemble and easy to store!

Ok Vegemite lovers, you don't want to miss this super quick and easy way to fill the kids up after school or to sneak into their lunch boxes when you are old mother hubbord (Me most days!) This is seriously the easiest snack to make and takes little prep and you can even let the kids go nuts without worry!

Vegemite Scrolls

Pre-made puff pastry

Vegemite

Method

1. Defrost the puff pastry sheets so they are still a little firm (makes it easier to spread the vegemite)

2. Completely cover the sheet in vegemite. 

3. Roll the sheet in on itself so it forms a spiral inside. Slice into bite sized pieces.

4. Place the slices on a tray sprayed with oil and bake for 10-15 minutes on 175˚C

And VOILA! You have a super yummy snack everyone will love! A good alternative is to also add some cheese and make cheese and vegemite scrolls ... mmm ....

Green Breakfast Smoothie

Ingredients

100ml coconut water        

150mL water

1 large celery stick   

1 cup baby spinach

¼ cup parsley 

100g strawberries 

1 tbsp lime juice

1 small nodule of ginger (around the size of a thumbnail)

Smoked Salmon & Strawberry Carpaccio

Ingredients

400g Smoked Salmon     

1 tbsp Olive Oil

Pinch salt and pepper

1 tbsp capers

½ cup rocket 

1 cup fresh strawberries 

Method

1. Arrange salmon onto a flat plate, distribute capers, salt and pepper and olive oil over the salmon.
2. Slice strawberries into halves of quarters, and distribute around salmon pieces.
3. Sprinkle rocket evenly over the centre of the salmon.
4. Serve, and enjoy! It also tastes great with poached eggs – just be sure to add them to the carb count!

Serves 4

2.5 grams of carbs per serve

For details about the Atkins Nutritional Approach log onto www.atkins.com 

Coconut & Vanilla Bean Pikelets with a Buttery Berry Coulis

Ingredients

Pikelet mixture:

1/3 cup coconut flour

1/3 cup almond flour

4 eggs

1 ½ cups coconut milk

5g vanilla bean

1 tbsp butter

Berry Coulis:

1 cup fresh or frozen mixed berries

1tbsp butter

½ tsp vanilla

¾ cup coconut oil

Yummy Beef Burgers

This is my go to recipe for a quick, easy dinner. I love that there is no bread crumbs and the finished product isn't dry like some recipes are. This is yet another recipe you can play with, I have tried adding garlic and chilli powder to the meat and they both turned out delicious!!

Sausage & Onion Gravy

4  Medium potatoes, peeled & diced

½ cup Milk

40g Butter, softened 

Salt & pepper to taste

1 tbs Olive oil

8 Thick beef sausages

1 Large red onion

1 tbs   Plain flour

¼ cup Dry red wine

1½ cups Beef stock   

¼ cup Chopped parsley

Steamed broccoli and baby carrots to serve

Method

1.     Cook the potatoes in a large pot of a medium high heat for 15 minutes or until tender. Drain, return to pot and add the butter. Cover and leave to stand for 5-10 minutes. Mash potatoes with milk.

2.     Whilst potatoes are cooking, heat oil in a thick based pan over medium high heat. Add sausages and reduce heat. Cook for 8 minutes or until cooked through. Remove from pan  and cover with foil to keep them warm.

3.     Using the same pan, cook onion until browned. Ad flour, stirring for 1 minute. Remove from heat and gradually add the red wine and beef stock then return to heat, cooking for five minutes or until sauce thickens. Add parsley and stir. Return sausages to the pan.

4.     Spoon potatoes on the serving plates and dish sausages on top.

This recipe is low in Tyramine. Be cautious with onion, spring onions can be a better substitute. 

Recipe from Taste.com.au

Spaghetti Sauce

One of the most loved meals in our house is the good old spag bog! It is versatile and you can use what ever you have at home, spice it up or keep it plain; the choices are endless! I hope you enjoy this version of the traditional Spaghetti Bolognese sauce.

Yeast Free Pretzels

2 Eggs, separated
1/4 cup Softened margarine
2 cups Plain flour
Salt and pepper
Milk
Coarse salt

Method
1. In a small bowl beat the egg whites until stiff, but not dry
2. In a separate bowl, beat the egg yolks until lemony
3. In a large bowl work the egg yolks and margarine into the flour with your hands or a spoon
4. Fold in the egg whites and season with salt and pepper to taste
5. Roll out the dough, then slice and shape into pretzels on a greased baking sheet
6. Brush with milk and sprinkle with coarse salt. Bake at 180 for about ten minutes turning once.

Thank you to the Migraine Cookbook for this snack!

Loonie Pancakes

2 Eggs, seperated
1cup Milk
1tbs Oil
1cup Plain flour

Method
1. In a large bowl beat the egg whites until stiff
2. Mix the milk and egg yolks in a blender. Add oil until mixed through. Add flour and continue mixing
3. Fold the mixture into the egg whites.
4. Heat a non stick fry pan on medium heat and cook until bubbles form on the top, flip and let them brown a little. And serve!

Thank you to The Migraine Cookbook for this recipe.