A few staple recipes.

Over at The Emerging Dietitian HQ it has been a whirlwind of cooking, cleaning (seriously how much mess can a tiny human make?!?), working and preparing for the changes which are upon us in the coming weeks.

I’ve fallen into a little bit of a routine with our meals. This isn’t a bad thing, simply an observation. There are lots of quick, simple meals often with pasta, as this is a favourite of Emilia’s. Amongst these meals, a few staple recipes have emerged which I thought I must share with you.

I’d love to see you replicate these or hear if you have any suggestions to make these even better.

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So now onto the recipes…

Simple spiced, wholemeal spelt, ricotta pancakes

  • Servings: 2 adults + 1 hungry toddler
  • Difficulty: Easy
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  • 1 cup wholemeal spelt flour (or any flour you wish)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • A pinch of salt
  • 1/3 cup ricotta
  • 2/3 cup of full cream milk (you can use more/less of ricotta/milk depending on what you have available, just ensure the total volume of these two ingredients equals 1 cup)
  • 1 egg
  • 1 tablespoon of maple syrup
  • 1 tsp coconut oil for frying


  • In a large bowl, combine flour, baking powder, cinnamon and salt
  • In a separate bowl, whisk ricotta, milk, egg and maple syrup to combine
  • Make a well in the dry ingredients, slowly pour in the wet ingredients
  • Be careful not to stir the mixture too vigorously as spelt flour can become glutinous rather quickly
  • Melt coconut oil in a frypan over medium heat
  • Ladle 1 tablespoon of the pancake mixture into the pan
  • Cook for 2-3 minutes or until small bubbles appear on the surface
  • Flip pancake and cook for a further 2-3 minutes
  • Serve with greek yoghurt, seasonal fruit and an extra drizzle of maple syrup


I was getting a bit bored with morning tea and afternoon tea options for Emilia. I decided it was time to make my own kind of convenience food. These 5-ingredient* granola bars which I modified from The Minimalist Baker have been an excellent addition to our repertoire.

* Note these bars now have more than 5 ingredients.

Fruit and nut granola bars

  • Servings: 10-12
  • Difficulty: Easy
  • Print

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  • 1 cup of dates
  • 1/4 cup maple syrup
  • 1/4 cup of nut butter (I used peanut butter but use whichever you have at home… or make your own.. see my favourite recipe here.)
  • 1 cup of unsalted mixed nuts (I used a combination of almonds and walnuts)
  • 1 & 1/2 cups of rolled oats
  • 1/4 cup pepitas
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins
  • 1 tablespoon chia seeds

Optional extras: desiccated coconut, chopped dried apricots, spices, chocolate chips etc!


  • Blend dates in a food processor for approximately 1 minute (similar to if you are making bliss balls)
  • Toast your oats and mixed nuts in the oven for approximately 15 minutes. Be sure to turn them at about the half-way mark. This will create a lovely roasted flavour. If short on time, simply omit this step.
  • Place dates, oats and nuts in a large mixing bowl. Set aside.
  • Warm maple syrup and nut butter in a small saucepan over low heat until combined.
  • Lightly toast pepitas and sunflower seeds in a small saucepan over low heat until just golden.
  • Add maple syrup mixture, toasted seeds, raisins and chia seeds to large mixing bowl with oat mixture. Combine thoroughly.
  • Line a slice tin or baking tray with baking paper
  • Spread granola mixture on baking tray. Be sure to press down firmly to ensure bars hold together.
  • Cover and refrigerate for 20 minutes.
  • Slice into bars and store in an airtight container.



Tessie xxx

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