Stacey Clare is a health coach and online content creator.
She runs a food blog and recipe platform called Stacey Clare Health Coach.
On Friday, she visited Sunrise to share how to make breakfast berry slice, meatball frittata, and satay chicken.
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Recipe below:
Breakfast
Slow Cooker Breakfast Berry Slice Recipe
SERVES – 12 | PREP – 10 MINS | SLOW COOK LOW – 3 HOURS
SLOW COOK HIGH -2 HOURS | OVEN – 180 FOR 45MINS
Base:
2 large bananas
2 eggs
2 cups oats
1 cup milk
3 tbsp almond butter
2 tbsp almond flakes
1 scoop protein powder or hemp seeds
1 tbsp white chia seeds
Topping:
2 cups frozen raspberries
2 tbsp white chia seeds
2 tbsp honey
50g butter
Serve With:
Maple Syrup
Yoghurt.
STEP 1: In a bowl, mash the banana with the eggs.
STEP 2: Next, stir in the remaining ‘base’ ingredients.
STEP 3: Grease your slow cooker with butter and flour, and then pour the banana mixture into the base. Smooth it over so the top is even.
STEP 4: Spread the frozen berries evenly over the bars and top with the honey, chia seeds and butter. Half an hour into cooking, I squish the raspberries with a fork. That way, it looks like a ‘jam’ on top of the bars. Of course, you could heat the raspberries with the honey, butter, and chia seeds and pour it on top if you don’t want to do that step. Or even leave it as is!
STEP 5: Pop a tea towel under the lid and leave to cook on high for 2hrs. Then let the ‘keep warm’ function on your slow cooker come on overnight.
STEP 6: The bars are done when they feel firm to the touch. Of course, I let mine cool for 15 minutes before chopping into them, but you do you!
Lunch
Slow Cooker Healthy Frittata Recipe
SERVES – 12 | PREP – 10 MINS | SLOW COOK LOW – 8 HOURS
SLOW COOK HIGH – 5 HOURS | OVEN – 180 FOR 45 MINS
Into The Cooker:
400g sausages made into mini meatballs
1 red capsicum
1 punnet baby tomatoes, halved
1 brown onion, sliced
1/4 cup olives
200g cottage cheese
3 handfuls of baby spinach
½ cup milk
7 eggs
1 tbsp dried garlic granules/powder
1 tbsp thyme leaves
1 tspn dried onion powder/flakes
S & P
STEP 1: To pull the sausage, push the meat out the end of the casing and roll them very loosely into small 1cm balls. I then fry them off so they have a little colour from a hot pan.
STEP 2: Grease your slow cooker with oil or butter. Then, start layering the frittata. I start with the sausage and follow with the vegetables.
STEP 3: Spoon tbsp-sized pieces of the cottage cheese over the top. I use 1/2 the amount of cottage cheese for this; the rest I stir into the egg mixture.
STEP 4: Whisk the eggs with the milk, herbs and remaining cottage cheese. Then pour that over the top of the veggie mix and pop the lid on, with a tea towel under it to cook.
STEP 5: It is done when set in the middle. If it is all soft and wet on top because of your cooker, go ahead and take the lid off for the last 30 minutes. Then, I leave it cool for 30 minutes with the lid off, if you can, before slicing.
Dinner
Healthy Slow Cooker Satay Recipe
SERVES 6 | PREP 10 MINS | SLOW COOK LOW – 6 HOURS
SLOW COOK HIGH – 4 HOURS | COOKTOP FOR 45 MINS
5 chicken thighs or breast, whole (500g)
1 large onion, diced
1 red capsicum, finely diced
3 garlic cloves, minced
5cm fresh ginger, grated
1 large carrot, grated
1 handful of baby spinach
⅓ cup crunchy peanut butter
3 tbsp tamari or soy sauce
2 tbsp Worcestershire sauce
2 tbsp sugar of your choice
1 cup bone broth, stock or water
200ml coconut milk
S & P
STEP 1. This recipe is easy. Add all your sauce ingredients, including the broth and coconut milk, to your slow cooker and stir until all the lumps are removed.
STEP 2. Now, add all the vegetables and chicken. There’s no need to cut the chicken; just pop it whole. Put the lid on your slow cooker and leave to cook.
STEP 3. When the time is up, you can use a silicone spoon to shred the chicken in your slow cooker or pull it out and slice it finely on a chopping board. When that is done, stir the chicken through the sauce and serve your yummy satay with rice and, extra peanuts and chilli flakes on top!