Archive of ‘Recipes’ category

Stuffed Peppers – Mexican Style!

I love Mexican food and these healthy peppers have all those delicious Mexicana flavours!

 You’ll need…
– 3 cups cooked quinoa
– 2 green chillies
– 1 cup corn kernals
– 1/2 cup canned black beans, drained & rinsed
– 1/2 petite diced tomatoes
– 1/2 cup grated Monterey Jack cheese
– 1/4 cup crumbled feta cheese
– 3 tablespoons chopped fresh coriander
– 1 teaspoon cumin
– 1 teaspoon garlic powder (or crushed garlic clove)
– 1/2 teaspoon onion powder (or chopped onion)
– 1/2 teaspoon chilli powder
– freshly ground pepper and salt to taste
– 6 x bell peppers, tops cut, stemmed & seeded. (Either cut the tops off of and stuff them whole, or you can half them and stuff the halves, whichever takes your fancy!)

Instructions:
1. Preheat oven to 180c.  Line a baking dish with parchment paper.
2. In a large bowl combine the quinoa, green chillies, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion, and chilli powder, salt and pepper to taste. (Add a little extra cheese on top if you wish).
3. Spoon the filling into each pepper. Place on a prepared baking dish, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

They’re full of good plant based proteins so they make an ideal complete meal – delicious!

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Cashew + Date Balls

If you’re in search of a healthy snack then these balls are just perfect and they only contain 2 ingredients!

cashew & date balls

1 cup dates (pre-soak for 15 minutes, drain well)
1 cup cashew nuts (pre-soak for 4 hours or overnight, drain well)

Blend both dates and nuts in a food processor then take a tablespoon and scoop out small amounts and form into small balls.  Place in fridge for approx. 1 hour then you can either eat them as they are or roll them in toasted sesame seeds.  Enjoy!

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Chocolate Quinoa Nests

As a kid did you LOVE those chocolate rice krispie nests as much as I did?  Well these are a healthier version of those and they’re pretty good I have to say!

chocolate quinoa nests

1 ½ cups of popped/puffed quinoa
1/3 cup raw cacao powder
6 tablespoons pure maple syrup
5 tablespoons coconut oil
2 tablespoons almond butter

Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat for a few minutes until smooth and melted. While this melts, pour the quinoa pops into a mixing bowl.

Pour the mix over the quinoa pops and stir together until all the quinoa pops have been covered in chocolate.

Scoop the mix into small cupcake holders and place them in the fridge for approx. an hour, then serve and enjoy!  (makes approx. 15-20 depending on the size of your cases.)

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Banana Coconut Loaf

One of my favourite things to do is have tea and cake!  There is nothing like taking time out to sit down for tea & cake and a natter, and this loaf cake makes a welcome addition to any tea party…

loaf1/2 cup coconut oil
1/2 cup honey
3 ripe bananas, mashed
2 cups desiccated coconut
1 cup spelt flour
1 tsp baking powder
4 free range eggs
Zest of 2 lemons
Pinch of salt

Method:
Preheat oven to 180c.
Gently melt honey and coconut oil together in small pot.  Use fork to mix mashed bananas, coconut, flour, baking powder, honey mixture, eggs, lemon zest and salt together in a large mixing bowl until well combined.
Pour into lined loaf tin and bake for 1 hour or until a skewer coming out clean.
This loaf is delicious served warmed with some butter!  (It freezes well too!)

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Night-time Milkshake

milkshake1 ½ cups (unsweetened) almond milk
2 frozen bananas
1 tablespoon cacao
2 tablespoons sunflower seed butter
4 dates
1/4 teaspoon cinnamon
Pinch of cayenne or ginger for some zing (optional)

Combine all ingredients in a blender.  Blend and enjoy! (Serves 2)

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Xmas Gingerbread & Raw Chocolate Infused with Orange & Cinnamon Essential Oils

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XMAS GINGERBREAD (Gluten-free & Refined Sugar Free)
Preheat oven to 160c (320f)
Ingredients:
1 tbs ground ginger powder
1 egg lightly beaten
100g melted butter
1/2 tsp mixed spice powder
pinch of sea salt
1/2 cup maple syrup
1/2 tsp baking powder
1 cup brown rice flour
1 cup gram flour (chickpea flour)
Method:
Mix all ingredients in a bowl until it forms together in a pastry ball. Dust the bench top with some rice or gram flour and roll out into a thin layer. If you think your pastry is too moist, massage some more gram flour into the pastry. Cut into shapes and gently lift onto your baking tray, rolling out the remainder, dusting surface with flour and repeating. Bake for 15 minutes or until edges are browned. Allow to cool for 5 minutes on the tray before serving. Sprinkle some icing sugar or arrowroot flour if you want to keep them sugar free. Enjoy!

RAW CHOCOLATE INFUSED WITH ORANGE & CINNAMON ESSENTIAL OILS
Ingredients:
100g raw cacao butter
6 tbs raw cacao powder
4 tbs maple syrup (more if you like them sweeter)
1 small pinch sea salt
2 drops cinnamon essential oil (optional)
2 drops orange essential oil (optional)
Method:
Melt raw cacao butter in a pyrex bowl/jug sitting over some boiled water in a large pot (just so long as it’s big enough for the pyrex jug to sit on the bottom). It’s important to melt it slowly and under 40 degrees in order to keep it’s nutrients. Once the butter has melted then add the raw cacao powder, maple syrup, sea salt, and essential oils. Stir until all blended then pour into moulds. Place in freezer to set for 20-30 minutes then store in fridge but I doubt they’ll last long – they make a delicious and nutritious after dinner treat!

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My Favourite (gluten-free) Blueberry Loaf Cake

Not everything I make is a winner in this household but not this cake… I’ve never seen a cake disappear so fast!  It makes sitting down for an afternoon cuppa all the more delicious…

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1 1/2 cups rice flour
2 tsp baking powder
1/2 teaspoon salt
1 cup natural yogurt
1 cup Xylitol or Natvia (you can use refined processed sugar but these sweeteners will be way better for your health!)
3 large eggs
1 tsp vanilla extract
1/2 cup olive oil
1 1/2 cups blueberries (I used frozen)

Preheat the oven to 160°C.  Line a loaf pan with parchment paper.

In a medium bowl, sift together the flour, baking powder and salt. In a separate large bowl, whisk together the yoghurt, chosen sweetener, eggs, vanilla and oil.  Slowly whisk the dry ingredients in to the wet ingredients until well combined. Mix the blueberries carefully in to the batter but try to avoid over-mixing.

Pour the batter in to the prepared pan and bake for about 50-60 minutes, or until a skewer comes out clean.  Allow the loaf to cool in the pan for around 15 minutes before lifting out on to a cooling rack.

This cake is best served warm but is still completely delicious when cooled. Enjoy!

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Healthy KFC!

Need some dinner inspiration for the kiddies? How about some KFC? ‘Say what!?’ I make this healthy chicken ‘KFC style’ for my boys and they love it!!

healthykfc

So easy… just get some strips of chicken (I use about 300g), put approx. 2-3 cups gluten free cornflakes (you can use normal if you wish) into the food processor until broken up, dip the strips into whisked up egg, then coat them in the ground up cornflakes. Then just shallow fry them in 100% Rice Bran Oil.

I serve them with sweet potato mash and broccoli. The usual response is: “Can we have those again mummy?”

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A Taste of Summer Smoothie

This is so delicious and refreshing for a warm summers morning… a dose of summer in a glass!

summersmoothie

Ingredients:

1 cup coconut water
1 banana
1 mango cheek
1 heaped tablespoon Kefir yoghurt (this is a good probiotic yoghurt but you can use any natural yoghurt)
1 dessertspoon ground flax seeds
1 dessertspoon chia seeds
1 heaped teaspoon maca powder
Juice ½ lime

Instructions:

Throw all ingredients into a blender and blend until smooth. Leave to sit for at least 20 minutes to allow the chia seeds to soften and thicken the smoothie.

My boys drank this in seconds and I think children are pretty good judges when it comes to flavour!

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Best Fudgey Brownie

I LOVE a good brownie, I mean who doesn’t? But I’ve struggled to find a brownie made with whole-foods that tastes just as good as the processed version… until now!!!

brownie

OMG how good are these!? SO GOOD! In fact I’d even go as far to say they’re better than the real thing, seriously.

Ingredients

180g organic coconut oil
130g medjool dates, pitted
150-200g (depends how chocolately you like them) Green & Black’s 70% cocoa chocolate
30g coconut flour
4 eggs
½ tsp vanilla extract
Big pinch sea salt

Instructions:

Preheat oven to 190c.

Melt chocolate pieces in jug over boiling water then wait till its room temperature. Do the same with coconut oil (if it’s not melted already in warm weather). Then add to food processor with all the other ingredients, whizz till blended then pour into lined baking dish and bake for 15-20 minutes (depends on your oven power!)

Let them cool then cut into pieces and dive in because they’re that good!  (Can be stored in refrigerator)

Note: if your dates are room temperature they should be soft enough for the blender.

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