Veguary day 5: raisin d’etre

Veguary is rocking my socks. I’ve made a lot of exciting new recipes over the past few days, as well as adjusting my stock-standard easy weeknight meals to be vegetarian, which is forcing me to be a little bit creative! But this post is not about that. This post is about the meal I’ve had by far the most feedback on: my muesli. Oh man, do I love muesli. I happily eat it pretty much every day – during summer, at least. The thought of caramelised bananas and delicious yoghurt is what gets me out of bed in the morning. But change is good, and the other day I was reminded of an amazing breakfast I had in Perth at a super-cute little cafe called Toast. So, I tried my hand at recreating it (with a bit of a healthy makeover, as usual)! Presenting:

Loaded Raisin Toast!


  • 2 slices raisin bread (try to steer clear of bread that’s sliced super-thickly, sometimes sold as ‘cafe style’, or you’ll add a fair few more calories)
  • 1 banana
  • 100g strawberries
  • 25g light ricotta
  • 5g honey
  • 5g flaked almonds
  • dash of nutmeg

Lightly saute strawberries in a pan until they’ve softened a bit. Toast your raisin bread. Spread ricotta onto the toast, drizzle honey and sprinkle a bit of nutmeg, then load up with banana slices, strawberries and almonds.

I’m not a huge fan of toast in general, mostly because it’s usually served with a bit of spread and not much else. It means that your morning meal – the one that’s supposed to fuel you up to get on with the day – is pretty much all carbohydrate. I try to eat most of my meals according to the quarter plate rule, where half the plate is fruit or veggies, a quarter is protein and a quarter is carb. This take on toast, with the added ricotta and almonds for protein, gets a bit closer to that ideal! It comes out at a nice square 400 calories, too – not bad for a good, filling breakfast!

Light ricotta is pretty brilliant, too – 25g is only 23 calories, and it adds a great creaminess to the dish. I bought it with the intention of making more baked ricotta but it’s awesome with fruit on toast! I may try making ricotta pancakes next – pancake day is coming up, after all…

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