Here’s a delicious way to eat fruit and rolled oats! It’s not as healthy as porridge but as far as desserts go it gets a big healthy tick from me! That is so long as you don’t drown it with cream (40% fat). Try a small scoop of ice-cream (about 11% fat) or Greek yoghurt (about 8-10% fat).

• 3 Granny Smith apples, grated (leave skin on)
• 1 cup frozen berries
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon mixed spice
• 3/4 cup sugar
• 75g lite dairy spread
• 1/2 cup rolled oats
• Place grated apple and berries in a shallow oven dish.
• Mix flour, spices and sugar into a bowl. Rub in dairy spread until crumbly. Add rolled oats.
• Sprinkle mixture over fruit.

Bake at 190C (380F) for 45 minutes until topping is golden brown.

Finally as promised here is the recipe for meatloaf as described in the ‘Men in the Kitchen’ post. It’s adapted from an Alison Holst recipe – with more vegetables in it!

• 600g lean beef mince
• 2 onions, finely chopped
• 2 carrots or 1 large carrot, grated
• Handful of baby spinach leaves, chopped
• 1/4 cup tomato sauce
• 2 tablespoons soy sauce
• 1 egg
• 1/2 cup rolled oats
• Herbs to taste

Mix all ingredients together. Shape into two loaves. Place on baking paper on a baking tray. Smear top with tomato sauce. Bake at 180 for 40-45 minutes until firm.

Serve with salad. It tastes just as good the next day.

Here’s my recipe for Hot Cross Buns. Today we had them for morning tea with freshly brewed coffee sitting on the balcony in perfect weather – not too hot, not too cold. We always invite family or friends to share them. Delicious!

1 teaspoon dried yeast

1 teaspoon sugar

325 ml warm water

1 teaspoon salt

2 tablespoons olive oil

500g (3-3.5 cups) flour  (I used a 7-grain flour from the health food shop)

1 tablespoon mixed spice

1/2 cup raisins or currants

That half-used pack of quinoa in my pantry was crying out to be used. I finally got around to it the other night but cooked way too much. Next time I’ll remember – a little goes a long way! Mixed with chicken, dried fruit, nuts and seeds with a citrus dressing, it tasted good – and it’s healthy too! As with all salads, adjust the amounts to suit your taste and what you can find in your pantry.

1/2 cup quinoa

400g skinless chicken breast

1/3 cup pumpkin seeds

1/3 cup whole almonds

1/2 cup mixed dried fruit (I used the berry mix from ‘Alison’s Pantry’ help yourself bins at Pak n’Save)

Baby spinach leaves