Monday, 27 March 2017

Super food unicorn bars! 2 ways

OMG, I'm so proud of these! This recipe is actually quite low in sugar with lots of healthy fats from nuts, seeds, coconut and some protein powder. Plus the colours can be achieved from many different fruits so this recipe is super easy to make, don't be thinking you won't be able to find half the ingredients, this one is quite versatile.

Super food unicorn bars 2 different ways!

I've made the topping for these 2 different ways so that if you can't get hold of the coconut yogurt (Coyo) which I used (I got it in a big Tesco) which is my first choice for best results, then you can still make them using a full fat can of coconut milk which you can get in any supermarket. It must be full fat as you need to use the solid parts to make it set. I prefer and used Biona organic coconut milk as they have more coconut than water, other brands can be more dilute so you might not get the right amount of solid coconut that you need, plus they don't have preservatives either.
Coyo 250g coconut yogurt-this gave the best results

The fat at the top of the can is what you need

You can also use whatever fruit/powders you have in your kitchen to create the colours, I made this a few times and used a variety of foods such as:
-turmeric powder
-matcha/spirulina powder
-beetroot juice
-blended berries/mango/cherries



Wednesday, 22 March 2017

Creamy chocolate "notella" pudding that's 1/5 a day + how to nourish your cravings

A creamy chocolate "notella" pudding that's just as tasty as a nutella pudding but healthier, nourishing and counts as 1/5 a day!

Chocolate hazelnut avocado pudding

How I choose to nourish, not punish 
It's recipes like this that make it really easy for me to stick to a healthy, nutritious eating pattern and to resist processed snacks/desserts, after all, it's sweet, creamy, chocolate flavoured and rich, so how could I feel denied?

When  I eat food like this I remember all the good things about the ingredients and how they're benefiting my body:
*good fats for soft skin and heart health
*antioxidants for overall health
*fibre from the avocado and nuts for a good digestive system and slow energy release
*natural sweetness

Guilt free nourishing chocolate indulgent dessert

Wednesday, 15 March 2017

Cheesy garlic green St Patrick's day omelette

Why simply add spinach to your omelette when you can blend it and make it a St Patrick's day green! A great way to start your St Patrick's day (or a healthy breakfast for the morning after when the effects of the festivities begin to take their toll!)

Plus it'll be funny to see the looks on peoples faces when you tuck into a green omelette & they're wondering how the heck you made it green, go on, you know you want to!

Green cheesy St Patrick's day omelette

Thursday, 9 March 2017

Sweet & smokey squash with creamy cashew butter drizzle

Such a simple, no fuss, delicious, nourishing meal. Full of fibre, vitamin A and good fats!

This has been one of my go to meals for a while now. I've used a nice contrasting combo of sweet honey (or maple if vegan)  and smokey paprika to give flavour to the butternut squash but it gets even better when you taste it with the creamy cashew butter 😍

I personally wanted a different kind of flavour with this dish which is why I chose the paprika but feel free to go with cinnamon if you prefer, I've tried it both ways and they're just heaven!

simple sweet & smokey squash with creamy cashew butter

Tuesday, 7 March 2017

Added protein peanut butter & "jelly" cups

A healthier, grain free version of the classic PB & J!
How do you make a PB & J combo healthier? Well I used real food ingredients and I added extra protein into these cups to help with post workout recovery and to balance out the fat a little more.

Healthier protein peanut butter & jelly cups

A simple, homemade chia berry jelly/jam provides the sweet filling without using a refined sugar loaded jam. You’ll have some leftover as well to use the next day on whatever you like e.g. porridge, pancakes etc.

Thursday, 2 March 2017

Unrefined chocolate topped peanut butter maca cookies

Gluten free, vegan unrefined chocolate PB cookies!

These cookies are so rich in flavour that one per serving would do most people but they were so delicious and had all of my favourite flavours there that I'll be honest and admit that I found it hard to stop at one, this picture pretty much sums it up.

Source: jillianmichaels facebook


Snacks with benefits!
This recipe avoids refined ingredients in favour of wholegrain, nutritious versions such as oats and brown rice flour (which are both gluten free too) with some maca powder (which gives a rich malty flavour) and peanut butter for creaminess.

The best bit in my opinion is the unrefined chocolate topping which uses one of my latest favourite ingredients, cacao liquor buttons! I love these beauties as they allow me to make homemade chocolate while controlling the sweetness. Plus, they give you the option of going hard core and using them unsweetened in recipes that can handle the flavour e.g. a recipe that is already sweet enough such as banana bread.

Unrefined chocolate buttons-cacao bliss!


Peanut butter maca cookie recipe (makes 9/10 cookies)
-175g oats  (use GF as needed)
-70g brown rice flour (GF as needed)
-30g maca powder++
-80g natural Peanut butter 
-65ml honey/maple syrup
-200ml milk of choice 
++Note: Maca can have hormone balancing effects so if on any hormone treatments or pregnant then remove the maca and replace with flour

Unrefined chocolate topping
-15g cacao liquor buttons*-roughly chopped
-1 Tbspn coconut oil
-1 Tbspn maple syrup/honey 

*I used Bulk powders cacao liquor buttons but if you don't want to buy these then you can make your own chocolate (but it'll be slightly runnier) by mixing together 1 Tbspn melted coconut oil, 1 to 2 tspn liquid sweetener and 1 heaped tspn cacao powder then leave it at room temp for a few minutes to thicken before spreading it on the cookies or melt a few squares of your favourite chocolate.
For diabetics/tooth friendly version, try to use a naturally sourced xylitol based chocolate rather than ones filled with numerous artificial sweeteners, although remember not to go overboard with xylitol as it can cause digestive discomfort if too much is consumed.


Directions
1-Preheat the oven to 160C
2-In a large bowl, stir together the dry ingredients for the cookies then mix the milk, PB and sweetener in a separate bowl until combined and smooth
3- Pour this wet mix into the dry ingredients then stir well until the mix holds together when pressed
4- Shape the cookies using tablespoon amounts and squishing them into the palm of your hands then place on a lined baking tray and bake for 15min then remove and leave to cool


5-Once the cookies have cooled you can begin the chocolate topping by melting the cacao buttons and coconut oil in a bowl over simmering water, next, stir in your sweetener & remove from the heat then spread 1 teaspoon onto each cookie
6- Refrigerate or freeze any leftovers

P.S I find these are best enjoyed with a lovely cup of tea during some chill time

Thursday, 23 February 2017

Soft, savoury & moist cottage cheese pancakes

Ok, I know what you're thinking, "cottage cheese in pancakes?!".
Yes!
This works so well, it gives a guilt free creaminess & lots of moisture to the pancakes, plus when they cook they remain soft and moist on the inside, trust me, when you bite into creamy, cheesy goodness you'll not regret making these.
Seriously, this is one you have to try in order to see how good it is, so please try them.


Soft, savoury, moist healthy protein cottage cheese pancakes


This is perfect for a post workout meal due to the protein and good fats, plus the cottage cheese is naturally lower in fat than other cheeses & also a good option for those on pancake Tuesday who don't have a sweet tooth.
I used chilli and mushrooms in the recipe but you can bulk yours out with whatever you like.