Tag Archives: Almonds

WIAW Australian Style

31 Jul

Happy Wednesday!

It’s Kayla checking in again. Devon and I thought it would be fun to feature a WIAW post Australian style.


To be honest, Australian food is pretty American. Despite the occasional kangaroo burger you may find in the grocery store, it’s mostly filled with typical American food.

While making the decision to study in Australia I knew I would be living in a dorm again. Although I am not a huge fan of dorm life my favorite part about this program was the fact that I was not required to have a meal plan. Instead, each dorm is equipped with industrial kitchens so that students can prepare their own food.

Although we have community refrigerators, I opted to purchase my own bar fridge for my dorm room. What can I say, I like my food right where I can see it.

Although at home I prefer to eat at least one salad a day, sometimes that isn’t possible here. Instead I try to fill my plate with a huge serving of vegetables, some type of whole grain, and a protein. Meat is pretty expensive here, so it is good I am not a big fan. Instead I have been surviving off of tuna, canned beans, lentils, and brown rice.

For breakfast I usually have either oatmeal with fruit and peanut butter or cottage cheese with fruit and nuts.


Sandwiches for lunch have been super easy as well as filling. My favorite combinations include:

Scrambled eggs, feta, mixed greens, and hummus


Tuna and hummus

Smashed chickpea and avocado

Cottage cheese and tuna


Hummus, feta, and mixed greens

I always pair my sandwiches with carrots and some piece of fresh fruit.

Last week I visited the Victoria Market in downtown Melbourne and was able to score tons of cheap fruit including 5 pink lady apples for 90 cents as well as a huge bag of Australian oranges for $3, amazing.

Veggie burger salads have been my go- to dinners. They are simple, quick to throw together, and super filling. I found Australian chickpea and sunflower seed veggie burgers at the grocery store. They rock.


Huge bowls of random goodness have been enjoyed a lot as well. This one includes brown rice, cauliflower, kidney beans (they are there-I promise) and avocado.


I have not been able to find any granola bars I like lately so I’ve been snacking on nuts and fruit as well as yogurt topped with raw oats and buckwheat groats.


Eating out in Melbourne is expensive. Yet again, everything is pretty expensive in Melbourne. So far I’ve tried to limit my eating out to once a week if at all possible. Most of my friends are broke exchange students too, so that works out nicely.

Finally, our school provides a bus free of charge on Saturday morning that runs from campus to a local shopping center. The shopping center has a large grocery store as well as an Aldi. I’ve tried to buy the majority of my food fresh and here is a picture of my latest grocery haul!


A cashew, almond, hazelnut & coconut cereal, pearl barley, balsamic vinegar, mixed grain bread, mixed greens, spinach, bananas, carrots, apples, avocados, chickpeas, rice cakes, greek yogurt, cashews, hummus, lentils, cottage cheese, tofu, tuna, sardines, and a Chobani greek yogurt (sadly at $2/piece they are a luxury item).

Although I definitely prefer my American kitchen with a fully stocked pantry and fridge, i’m definitely getting by just fine!

Do you have any questions about my stay in Australia that you would like for me to answer? 

Coconut Date Energy Bites

17 May

As of this morning, we have successfully competed our first full week of Body Pump classes! There is no greater feeling than getting in an awesome work out before most people have even rolled out of bed.

Body pump is a barbell class that sculpts and tones your entire body! It focuses on low weight loads with high repetition movements to help you burn fat, gain strength, and quickly produce lean body muscles.

We are loving this class and if you think it seems like something you’d enjoy too, you should check out this website to see if there is a class taught in your area!

Although 5:30 am is a little too early for our typical big breakfast we still like to at least put something nutritious in our body before our workout. Late Sunday night we were brainstorming what we could make to grab quick in the morning before our first Body Pump class. With a container of dates that needed to be used and inspiration from our favorite food bloggers Kylie from immaeatthat and Emily from the Daily Garnish these were created.

Coconut Date Energy Bites (makes 23 tablespoon sized bites)


1/4 cup of almonds
1 cup of rolled oats
10 dates, pitted
1 tablespoon of hemp seeds
2 tablespoons of ground flax
1 teaspoon of vanilla extract
1/4 cup of textured vegetable protein (TVP)
8 tablespoons of unsweetened shredded coconut (reserve 2 tablespoons for rolling)
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/4 cup of water


1. Pit your dates and chop them into bite sized pieces.
2. Combine all ingredients in blender or food processor, excluding water and 2 tablespoons of shredded coconut. Allow the mixture to blend for a minute or so to break down the ingredients.
3. Once the mixture is slightly dry and crumbly slowly add in 1/4 cup of water and continue to mix or blend together until the mixture becomes sticky and wet.
4. Scoop out tablespoon sized portions and roll them into balls.
5. Roll balls in shredded coconut and place in refrigerator or freezer.

These bites are super easy to make and you can basically substitute any ingredients for ones you have on hand. Any type of nut, peanut butter, or dried fruit would be a great addition to these energy bites. These are perfect to grab on the go and average about 65 calories per bite with almost 2 grams of protein! We usually grab 2-3 bites before our work out! These are definitely a new staple in our house.

A close up shot of these babies, yum!

What is your go-to snack before you workout?

Have You Heard of the “Life-Changing Bread?”

10 May

Something has got to be pretty good if the title includes both the words life and changing, together, in the same phrase, don’t you think?

Well, we tend to get these thoughts in our heads that we’re not good enough bakers to successfully make good bread. Good bread that’s worth all of the time, effort, and ingredients it entails. So when we hear bread, we instantly assume there is going to be a complicated process involved. Activate the yeast. Wait a few hours. Make sure your water is at exactly 65 degrees Celsius. We aren’t coordinated enough to do all of those things. So up until now, we haven’t even tried.

But you see we were up to trying this “life-changing” bread recipe because it was deemed to be that good. We were still kind of nervous we would mess it up, but then we decided we needed to take a leap of faith and try something new. So we leaped, and we quickly bought all the ingredients necessary so we would be able to make it the following day (no lie, when we get excited about things and we must make them ASAP).

The glorious thing about this bread though is that it doesn’t involve yeast, four different types of flour, or making sure your water is an exact temperature. It’s actually sort of fool-proof. The list of ingredients include nuts, seeds, coconut oil, and water. Crazy!? When we decide to take a leap of faith and attempt to make homemade bread we actually find ourselves with a pretty easy recipe. Next up on our list is immaeatthat’s cinnamon raisin bread. Another we are interested in attempting are these strawberry banana oat muffins. Five grams of protein per muffin!? We love our protein points. You see, aren’t we getting brave? Now that it’s officially summer for the next few months, why not spend some extra time in the kitchen anyways?

Until we have the news about the others on our to-make list, try this one out.

Life Changing Bread
(Adapted from both my new roots and immaeatthat)
Yields 14 slices

1 cup unsalted sunflower seeds
1 ½ cups quick oats 
½ cup flax seeds
¼ cup raw almonds 
¼ cup pecan halves, slightly chopped
2 tbsp chia seeds 
4 tbsp psyllium husk seeds 
1 tsp salt 
1 tbsp honey 
1.5 cups of water 
3 tbsp coconut oil, melted

1. Mix together sunflower seeds, quick oats, flax seeds, almonds, pecans, chia seeds, psyllium husk seeds, and salt.
2. In another bowl, combine honey, water, and melted coconut oil.
3. Add the wet ingredients into the dry and stir until mixed thoroughly.
4. Line a 9 x 6 loaf pan with foil. Spray foil with cooking spray. Then pour mixture into the pan and flatten the top with the back of a spoon.
5. Let mixture sit, covered, for 3-10 hours. We let ours sit overnight and it worked out perfectly.
6. The next morning preheat the oven to 350 degrees. Put the bread, uncovered, in the oven for 20 minutes. Then carefully remove the loaf from the pan and place the loaf face down on the oven rack for an additional 30-35 minutes. When done the bread will sound hollow when knocked on.
7. Remove the loaf from the oven and allow it to COMPLETELY COOL before cutting. This may be a bit difficult but necessary! If you do not wait, it will fall apart as you cut it.
8. Enjoy, as your life is about to be changed forever. 

Egg-tastic Sandwich

8 Mar

Happy Friday 🙂

We had a very successful day yesterday.

We started the day off right.

With some Greek yogurt, chia seeds, blueberries, banana, Uncle Sam’s cereal, and slivered almonds.

Hello breakfast heaven.

Then we pampered ourselves a little.

Stole a few things from our mom’s house (sorry mom).

And came home to find a package with our new letters in it! Eeeeeek

And had a little fun in the kitchen.

Hello maple sesame toasted almonds.

Hello blog friends.

Now here’s our favorite sandwich from this week.

We want to share this awesome combination with you all.

Cranberry Egg Sandwich


2 slices Trader Joe’s Multigrain bread

1/4 avocado, mashed

1/4 cup egg beaters, scrambled

cranberry sauce


red onion

and lots of love


assemble, eat, and wish you had more.

What was your favorite sandwich combination this week?

Greek Yogurt Dipped Bananas

16 Oct

Here’s another perfect snack for anyone who needs to get their daily banana fix. A day is not fully complete without a banana. Tonight we coated a medium sized banana with 1/4 cup Greek Yogurt (we used plain but any kind world work) and sliced some almonds on-top of the banana. Next we put it on a plate, placed it in the freezer, and patiently waited for 2 hours for it to freeze. We had TONS of homework to occupy us in the meantime, but had a little break so we could enjoy our delicious creation! Two thumbs up.. I’d definitely make it again.