A super speed dinner solution!

I think everyone regularly has the problem where you're stuck for what you are going to have for dinner. 

You don't have much time or your fridge and pantry are looking pretty bare.. 

I thought I'd share a delicious recipe with you that might fix that problem for you, 

or maybe even inspire your dinner one night this week! 

This pasta dish is quick, easy and can use up whatever you have in your fridge. 

This dish was inspired by some products sent to me from Global Organics

Global Organics products are sourced worldwide to give you quality organic food in your kitchen for your every day use. 

Their tomato range includes;

tomato paste - perfect for adding a rich tomato flavour to dishes

pesto rosso - a delicious addition to sandwiches, pasta dishes, vegetables or whatever you fancy

tomato passata - a super easy base for pasta dishes or use in casseroles, as a pizza sauce etcetc.

Global organics also have the only Organic Black Beans on the market.

They're perfect for adding to mexican or latino style dishes and are packed full of fibre and antioxidants.

Global Organics traditional Italian style pestos are incredible - the basil pesto comes in two varieties, vegan pesto verde and basil pesto siciliano with the addition of delicious italian cheeses.

They're perfect for stirring through freshly cooked pasta for a simple meal. 

The pesto siciliano is most definitely my favourite and something I'll be sure to keep in my pantry.

Global Organics mustards come in both a wholegrain mustard and a strong dijon mustard

which make the perfect addition to sandwiches or served alongside roasted meat or vegetables. 

  Olive paste or tapenade, as it's also known, is perfect for serving as a tangy spread for fresh bread and vegetables or used as an addition to cheese plates or to give your meals a burst of flavour

Global Organics Maple Syrup is delicious. 

It's pure maple syrup, unlike the artificial Maple "flavoured" syrup you can find, so it has a delicious full flavour that's perfect for topping pancakes, ice cream or using in desserts.

It's even great with savoury dishes, try roasting carrots or vegetables in some maple syrup for a change!

 But back to the pasta, you want the recipe - right?! 

Well here it is! Remember, you can easily adapt it to suit whatever you have on hand at the time!

Super Simple Southwestern Black Bean Pasta

1 can black beans, drained and rinsed

1 1/2 - 2C tomato passata

1 tbsp olive oil 

1 clove of garlic, minced

1 small onion, finely diced

Optional: any vegetables you might have in your fridge - carrots, celery, capsicum etc.

1 1/2 tsp cumin 

1 tsp dried oregano
Mexican chili powder, to taste
Salt and pepper, to taste
250g pasta, cooked al dente and drained (this can be increased/decreased to suit how many you're serving)
Grated cheese/coriander/shallots to top 

In a medium saucepan, saute onion over a medium high heat until soft. 

Add garlic and spices and saute for a further minute.

Stir in the tomato passata, gently stir through black beans. 

Add pasta to the pan and toss through the sauce.

Add your desired toppings and enjoy! Simple as that.

Now, can you get any easier than that?! 

The Global Organics range is available at a number of stockists around the country, to find the closest to you check here! 

So tell me, 

on rushed nights what's your go-to meal? 

Kristy received Global Organics products courtesy of www.globalorganics.com.au

If you'd like a review of your products, send an email to ksayerphotography@gmail.com 

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Back, with breakfast!

Why hello there! 

I've been missing from here for a while now and I'm sorry!

Don't worry though, I haven't fallen off the face of the earth and I'm not dead - I've just been veeery busy. 

I was recently reminded that I need to spend more time with my loved ones as well as helping them out wherever possible.

My sister had an almost one month stint in the hospital (and was even interviewed by Kyle and Jackie O)

and I became the stand-in mum - washing/cooking/cleaning/you name it - as well as trying to be at the hospital as much as I possibly could.

Because of that (and my incredible boyfriend coming for Christmas) I decided to take December off completely. 

No work, no blogging, no plans.

It's been incredible to relax and spend some serious quality time with my family 

but I've been getting a little restless (and it wasn't ants in my pants!) and feeling the need to be productive once again - SO I'M BACK!

So for my first blog post of 2012, I wanted to share my favourite breakfast with you. 

It's gluten free, DELICIOUS!, super easy and perfect for weekends or that special treat.

It can also be made in advance and frozen so you can have a yummy baked breakfast any day of the week!

Banana Buckwheat Bake

gluten free, can be vegan, can be eggless and totally personalisable.

Adapted from Ashley @ The Edible Perspective 

1/4 cup buckwheat flour

1 tbsp Buckwheat groats (see notes) 

1 tsp vanilla extract

1 tbsp Milk (whatever you like)

1 medium banana

1 egg/1 chia/flax egg/egg replacer (see notes)

1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

Optional: spices/chocolate chips/cocoa powder/fresh fruit/dried fruit/nuts/whatever you fancy

Preheat oven to 190*C. 

Mash 3/4 of the banana, leaving 1/4 aside to slice and add to the top - Mix in milk and vanilla. 

Add buckwheat flour, groats, baking powder, baking soda and salt to wet ingredients and mix until combined.

Pour mix into a non-stick baking pan (single serve), slightly greased ramekin or muffin cups. 

Top bake with banana slices and bake for 30-40 minutes until cooked through.

Then add whatever toppings you desire - I love adding nut butter, cream cheese, yogurt or fresh fruit - it's up to you!

Make sure you view my new blog, Southern In-Law for lots of delicious healthy recipes

Notes: 

Buckwheat flour is readily available at supermarkets as well as health food stores, or you can grind your own from raw buckwheat groats/kernels

Raw buckwheat groats are also readily available at supermarkets/health food stores. Sometimes you'll find them labelled as "buckwheat kernels" or "buckwheat grain" - just make sure you get the RAW version not the toasted kind. 

Chia/flax egg - Whisk 1 tablespoon chia seed/bran or ground flaxseed and 2 tbsp warm water until it "gels" and has an egg-like consistency.

If you like things sweet add in some maple syrup/honey/sugar to your tastes

If you don't have buckwheat it works fine with oats - just use oat flour (ground from oats) and whole rolled oats instead of the buckwheat flour/groats. 

So there you have it! The best breakfast you will ever make!

But do tell me, 

How was your holidays?

and What's your ultimate breakfast?  
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