by Steffani on February 6, 2018
Powered by Youth Support + Advocacy Service (YSAS), febfast is the great Australian pause from alcohol, sugar or something of your choice for the month of February in support of disadvantaged young people aged 12-25 across the country. At Eat Smart, we turned out minds to how we can help the environment throughout febfast, by going without take away coffee cups! Here is our review on 3 of the different types of reusable coffee mugs we use in our office!
Acrosteel Drinkware Mug $9
Now this is the basics of all basics when it comes to reusable coffee mugs. The Acrosteel coffee mug is made of double wall glass, and a silicone lid and band. These mugs can be found on your daily grocery shop at Woolworths, and are sticking to a budget whilst saving the environment. This mug definitely serves it’s purpose, though we do have reports that the silicone lid does get loose after a few months, so if you plan on sipping your cappuccino in the car on the way to work… don’t wear white! (We know from experience).
Keep cups! $15 – 35
If you have a keep cup, you know you are a little bit hip, and a little bit trendy. Keepcups come in small, medium and large and fit under most coffee machines. The original keep cup was made of plastic, though this got some bad reviews saying the plastic isn’t giving the coffee connoisseur the flavour they were after. In 2014 Keepcup bought out a a glass model. KeepCup’s Brewcup is made with tempered soda lime glass, a silicone lid and a plastic or cork band. Eat Smart dietitians who use the Keepcup say it is the perfect size, doesn’t drip and fits perfectly in their car coffee holders when on the go!
Frank Green Reusable smart cup $25- $35
Now there is no argument that the Frank Green coffee cup is aesthetically pleasing, the sleek rounded edges of the cup give the cup a modern and clean look. The Frank Green ‘smart cup’ reusable coffee cup is made from a BPA free and non-toxic plastic that claims to be stain and odour resistant. There is also a thermo plastic outer layer which keeps your coffee hotter for longer and has a nice grip feel to it. But lets talk about the really impressive thing here, the smart cup is also installed with a cafépaychip so you can literally swipe your cup to pay for your drink. Faaaaaancy. Though be warned, one Eat Smart team member has mention that the cup is not the easiest to drink out of!
by Steffani on January 19, 2018
Healthy Meat Pie
Recipe:
- 300g sirloin steak (or your favourite cut will do)
- 150g grilled mushrooms
- 2 onions (pan fried until golden and soft)
- 1 cup cooked spinach
- 4 cooked carrots (diced)
- 1 cup frozen thawed peas
- 3 tbs gravy powder
- 1 sheet puff pastry
- 1 egg
- Sea salt and pepper
Method:
1. In a hot frypan place a little oil, season the steak with sea salt and pepper and cook it for 2 mins on each side until rare. Set aside to cool.
2. Mix together in a large bowl steak (and any juice in the bottom of the bowl), mushrooms, onion, spinach, carrots and peas. Sprinkle over the top gravy powder and combine.
3. Place mixture into 4 oven safe ramekins.
4. Cut circles of puff pastry to fit ramekins, and brush with beaten egg.
5. Cook in a fan forced oven on 180 degrees until golden brown.
Healthy Lamingtons from “The Healthy Chef – Teresa Cutter”
Cake:
6 organic eggs
1 teaspoon vanilla bean paste or 2 teaspoons vanilla bean extract
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
¼ cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil, butter or olive oil)
½ cup (70 g / 2 ½ oz) coconut flour (see notes)
2 teaspoons gluten free baking powder
1 cup (150 g / 5 ¼ oz) fresh or frozen raspberries
1 cup (75 g / 2 ½ oz) shredded or desiccated coconut for rolling
Chocolate ganache:
100 g good quality dark eating chocolate 70 % cocoa – finely chopped
100 ml coconut milk or pouring cream
METHOD
- Preheat your oven to 160 C / 320 F.
- Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
- Pour in the macadamia nut oil with the eggs still whipping and mix well.
- Add the coconut flour and baking powder and mix until combined.
- Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
- Sprinkle the raspberries evenly over the top.
- Bake for 35 – 40 minutes or until cooked through.
- Cool for 30 minutes before lifting out from the tin to completely cool.
- Divide cake into 25 mini squares.
Make your chocolate ganache:
- Heat the cream or coconut milk in a small pan until almost boiling. Turn off the heat.
- Add the chocolate and allow to sit for 2 minutes without stirring.
- Stir the mix until you have a smooth silky ganache.
- Spread or dip each square of leamington with a little chocolate ganache.
- Roll in coconut and place onto a tray lined with baking paper to set.
https://www.thehealthychef.com/2013/01/my-healthy-lamingtons/
