Berry 'Oat free' Porridge

An easy on the go recipe, can be prepared in minutes and left in fridge overnight to expand and grow ;)

Ingredients

• 2 Tbsp Chia Seeds
• 1/3-1/2 jar Almond milk
• 1 scoop protein powder ( i used vanilla )
• handful of chopped berries
• handful of chopped hazelnuts
• 1 empty jar - optional ( could be one of your left over nut butter jars )

Method

• Put all the ingredients into the jar.
• Place the lid on the jar and shake it up.  ( extra exercise in here )
• Continue until all the ingredients are combined. 
• Put the lid on the jar and place in the fridge overnight to set.
• In the morning take out the jar, and eat. 

You could also place a few berries and chopped nuts on top for serving. 

I prefer to eat this cold but it could be heated up.

Again with this you can add any flavours you want, play around with it and find a combination that you like.

For high carb days i would use mashed banana instead of berries with walnuts and cinnamon. 

Another ingredients option would be chopped strawberries, flaked almonds and a Tbsp of natural yogurt. 

Coconut Pecan Bites

So if any of you have tried nakd bars and liked them, then this ones for you. I tweaked a few ingredients and tried out a few flavours and this one is really nice and works well. I added protein powder too, to give it a good long lasting punch :)

Ingredients

• 1/2 cup pecans
• 1/2 cup dates
• 1/4 cup desiccated coconut
• 3 TBsp coconut oil melted
• 1 scoop vanilla protein powder

Method

1. Add the pecans to the food processor and blend till fine consistency.
2. Add the dates to the food processor and combine with pecans until fine.
3. Add the coconut and protein powder and combine.
4. Melt the coconut oil and add to and combine all together. 
5. Take out the mixture and place between two pieces of baking paper. 
6. Roll out the mixture to about 1/8 inch think.
7. Place in the freezer to set.
8. Remove from freezer and break into bite sized pieces.
9. You can place them back in the freezer to store. 
10. Ideal for on the go snack or with a cup of tea.

Almond Butter Eggs ( like Copycat Reese's bites)

One great source of recipes for trying out new things for me is Melissa on My Whole Food Life . Amazing recipes and lovely food too :-)

So for easter i tried out her Copycat Reese's "Peanut Butter" eggs and they were lets just saw OMG :) Yumm

I had to reduce the recipe on her site because i'm the only one that was going to eat them and well i know it was easter.. but i still would have been in a food sleep.

Ingredients
Filling

• 1/4 Cup Almond Butter
• 3/4 Tbsp Maple Syrup 
• 1 Tbsp Coconut flour

Chocolate Coating

• 2 Tbsp dark chocolate
• dash Almond milk

Method

1. In a food processor combine the filling ingredients.
2. Roll the filling into small egg shapes.
3. Place the eggs on a lined baking sheet and place in the freezer to firm up.
4. 
5. In a bowl over hot water melt the chocolate and almond milk mixture.
6. Take the eggs from the freezer.
7. Roll each of the eggs in the chocolate mixture till covered. 
8. Place them back on the lined baking sheet and place back in the freezer for 1-2 hours.
9. 
10. Store these in the freezer. 
11. 

Easter Egg Bites without the guilt

These are sooo simple. They taken even less time it would take to go to the shop and buy a calorie filled easter egg. 

A friend posted a comment today on how many burpees would equate to balance out some easter treats.

1 creme egg - 120 burpeess..

1 regular easter egg - 524 burpees.

So for this year i'm skipping the regular easter eggs, but i'm going to have these instead. A little treat for easter.

Ingredients

• 1/3 cup hazlenuts
• 1 Tbsp cocoa powder (i used green and blacks)
• 1/2 Tbsp agave (maple syrup or raw honey)
• 4 dates pitted

Method

1. Combine all the ingredient in a food processor and blend up until fine.
2. 
   
   
3. Take a heaped teaspoon of the mixture and roll and compact into egg or ball shapes.
4. Eat :-0 

Yes its that simple.. HAPPY EASTER 

Choco Coco Sweet Potato Cookies

Perfect with a cup of herbal tea when friends pop over for a chat.

Ingredients

• 1 medium sweet potato mashed (approximately 1 cup)
• 2 tsp cinnamon
• 1 Tbsp vanilla extract
• 1/2 cup dark chocolate chips ( or carob chips)
• 2 Tbsp coconut oil melted
• 1/2 tsp salt
• 1/2 cup desiccated coconut
• 2 eggs, beaten

Method

1. Steam the sweet potato for 20 minutes or until soft.
2. Combine the cinnamon, vanilla, egg, coconut and dark chocolate chips in a medium bowl.
3. Mash the sweet potato in a separate bowl.
4. Add the melted coconut oil, to the sweet potato. to give the mixture a creamy consistency.
5. Preheat the oven to 190degC.
6. Combine the sweet potato to the remaining ingredients and stir until everything is fully combined.

1. On a large lined baking sheet spoon out the mixture, in heaped teaspoon sizes.
2. You can flatten them out or leave as is.
3. As thèse don't really spread out you can pack them close together.
4. Bake in the oven for 10-12 minutes , until firm and slightly browned at the bottom.
5. Remove from oven and let cool before eating.

And above all enjoy :-)

Almond Cracker Biscuits

Ingredients

• 3/4 cup almond flour
• 2 tablespoon flaxseed , ground
• 1/3 cup arrowroot powder
• 1/4 tsp gluten free baking soda
• pinch of salt
• 2 Tbsp coconut oil, melted
• 1 Tbsp coconut milk, full fat
• 2 tsp vanilla extract
• 2 tsp raw honey

Method

1. Combine almond flour, flaxseed meal, arrowroot flour, baking soda and salt in a bowl.
2. In a separate bowl combine the wet ingredients, coconut oil, coconut milk, vanilla and honey.
3. Mix dry ingredients and wet ingredients together to form a batter and place in the fridge for 30minutes.
4. Place the chilled batter between 2 sheets of parchment paper, and roll the dough into a 1/8th inch thickness using a rolling pin.
5. 
6. Remove the top sheet of parchment paper and cut dough into 3 inch squares with a knife, but don't separate the pieces,
7. Lift parchment paper onto a baking sheet and bake at 180degC for 9-11 minutes or until lightly golden on the edges.
8. 
9. Remove from oven and immediently cut each square again.
10. Leave until cool before separating the pieces.
11. Let cool on baking tray over a wire rack

Crackers can be eaten as is or topped with homemade Almond 'Nutella'.

Almond 'Nutella'

Ingredients

• 1 heaped Tbsp Almond Butter
• 2 tsp cocoa powder
• 1/4 tsp vanilla extract
• 1-2 tsp coconut oil, melted
• 1/2 tsp coconut palm sugar

Method

1. Mix all the ingredients together thoroughly and store in an air tight container.

Turkey and Broccoli Stir Fry

A simple but tasty stir fry which even tastes better the second day

Ingredients

• 300g Turkey Breast Steaks
• 2 garlic cloves, crushed
• 3-4cm piece fresh ginger, finely chopped
• 1/4 tsp dried chilli flakes
• 3-4 spring onions, finely chopped
• 1 tbsp sesame oil
• 6-8 florets broccoli , halved
• coconut oil for frying

Method

1. Cut the turkey into thin strips and put them into a large bowl.
2. Add the garlic, ginger, chill, spring onions.
3. Add the oil and stir well. 
4. Cover and leave to marinade for few hours.
5. Lightly steam the broccoli.
6. Heat a large pan until very hot and add some coconut oil.
7. Put the marinated turkey and ingredients into the pan and add the broccoli.
8. Stir fry the ingredients together until the meat is cooked through.

Could serve this on its own or with the Cauliflower Rice

Cashew Cookie Dough Bites

So.. had a dilemma this morning. Was meeting a few friends and didn't want to arrive empty handed. So i had to raid my presses and time was of the essence so i couldn't really afford to bake anything,

Hey presto. no bake cookie dough bites. The beauty again of this recipe is the speed at which it can be made and its one that can also be varied with different ingredients.

Ingredients

• 1/2 cup cashew nuts
• 1/2 cup dates (pitted)
• 1 Tbsp carob chips (optional)

Method

1. Put the cashews into a blender and blend until very small pieces, but not quite flour consistency.
2. Put the dates into the blender and blend until combined and dates chopped up.
3. Add in the carob chips and mix together with a spoon to ensure they are spread evenly through the mixture. 
4. Take a tablespoon of the dough and roll in your hands to form a ball.
5. 
   
   
6. Continue until all cookie dough is used. 
7. Store in an air tight container in the fridge. 
8. 
   
   

Paleo Vegetable Rice

In honesty i wasn't sure aout this one, as i'm not a lover of cauliflower. I take it or leave it, but on Paleo its commonly a good replacement for mash or rice. So i thought i'd give it a go.
I got the inspiration and core recipe from Elana's Pantry Paleo Dirty Rice, with a few modifications.
And i was MORE THAN pleasantly surprised. I have leftovers for tomorrow and i have frozen some too.

Ingredients

• 2 TBsp coconut oil
• 4 cloves garlic, crushed
• 1 bunch scallions, chopped
• 1 green pepper, diced
• 1 red pepper, diced
• 2 cups cauliflower, riced in your food processor
• 1 bay leaf
• 1/2 tsp himalayan rock salt
• 1/2 tsp pepper
• 1/4 tsp chili flakes
• 1/2 tsp cumin seeds
• 2 cups chicken stock (gluten free)

Method

1. Heat the oil in a large frying pan over a medium heat.
2. Add garlic, scallions, and peppers and sauté until soft.
3. Stir in riced cauliflower, adding bay leaf, salt pepper, chili flakes and cumin seeds.
4. 
   
   
5. Add in the chicken stock
6. Allow to simmer over a medium heat for about 30 minutes or until liquid is cooked down.

Strain any remaining liquid through a sieve. Eat on its own or serve with stri-fry or chicken fillet.

Beef Stir Fry

A simple stir fry recipe that keeps in the fridge or freezer. in case you've any leftovers

Ingredients

• 1 red pepper sliced
• 1 green pepper sliced
• 1 yellow pepper sliced
• 4-6 spring onion sliced
• 1 packet broccoli
• 4 cloves garlic crushed
• thumb sized piece of ginger finely chopped
• 500g rib eye steak - sliced
• tumeric
• 1 Tbsp cinnamon
• 2 Tbsp coconut oil
• himalayan rock salt
• pepper

Method

1. Mix salt, pepper and turmeric on a plate and cover the beef strips well until yellow.
2. 
   
   
3. In a pan heat coconut oil.
4. Add the garlic, ginger, spring onion and peppers and cinnamon. 
5. Fry on a high heat for about 2 minutes.
6. Add the beef.
7. Mix it all well and cook the beef to taste. 
8. Add the broccoli and fry for a few minutes.

Serve with salad or cauliflower rice. Or have it on its own :)

'Breaded' Chicken Fillets

For those who yearn or just like chicken in breadcrumbs ( or fish for that matter ), this is a simple replacement recipe and works wonders.

Ingredients

• 2 Tbsp coconut flour
• 1 egg beaten
• 1 clove garlic crushed
• zest of 1 lemon
• 4 Tbsp ground almonds
• a few sprigs of parsley finely chopped
• 2 chicken breasts
• 1 Tbsp coconut oil

Method

1. Preheat the oven to 200degC.
2. Mix the crushed garlic, parsley, lemon zest and ground almonds on a plate.
3. On another plate put the 2 Tbsp coconut flour.
4. On a third plate put the beaten egg.
5. 
    
6. Dip a chicken fillet in the flour ensuring all parts are coated. 
7. Next dip the chicken fillet in the egg ensuring all parts are coated.
8. Finally dip the chicken in the ground almond mixture ensuring all parts are coated.
9. In a hot frying pan on high heat melt the coconut oil and flash fry the chicken breasts on each side, for about 2 minutes a side. This seals the coating on the chicken.
10. Place the fillets in the oven and bake for about 20 minutes or until cooked through.

Gluten Free Irish Fruit Scone Loaf

It was St Patricks Day yesterday so i thought it fitting to make this today. I got it from Elana's Pantry

Ingredients

• 2 and 3/4 cup of ground almonds
• 1/4 tsp himalayan rock salt
• 1 and 1/2 tsp of gluten free baking powder
• 1/2 cup raisins

• 2 Eggs
• 2 Tbsp agave syrup
• 2 Tbsp apple cider vinegar
• handful of sunflower seeds

Method

1. Preheat the oven to 180degC.
2. In a large bowl combine all the dry ingredients, almonds, salt, baking powder and raisins
3. In a small bowl combine the wet ingredients, eggs, agave, apple cider vinegar.
4. Mix the wet ingredients into the dry ingredients.
5. Place the dough onto a piece of parchment paper and roll out to about 8 inch diameter and 1-1.5 inch thickness.
6. Score the top of the dough with a serrated knife forming a cross :)
7. Sprinkle sunflower seeds over the top.
8. Place on a baking tray and bake in the oven at 180degC for 20 minutes
9. Turn off oven and leave in for a further 10 minutes.
10. Cool bread for about 30 minutes and slice and serve.

Could also be served with butter and jam .. Or nut butter :-)

Monster Beets Cupcakes

I'm not a fan of beetroot so even trying this one was a step out of my comfort zone.
Having said that, they worked and were delicious.

Ingredients

• 260g beetroot, grated and finely chopped
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of himalayan rock salt
• 150g ground almonds
• 3 Tbsp of cocoa powder ( i used green and blacks)
• 3 Tbsp coconut oil , melted
• 1/4 cup maple syrup (raw honey or agave)
• 1/2 cup Dates, chopped
• 1 tsp gluten free baking powder

Method

1. Preheat the oven to 160degC
2. Combine all the ingredients into a large mixing bowl(or blender) until everything is combined.
3. Spoon into paper lined cupcakes
4. Bake in the oven for 45 minutes or until cooked through (toothpick in the centre comes out dry)
5. Remove from the oven and cool completely in the tray
6. 
   
   

To serve - 
Alone or topped with yogurt and fruit