Blog Archives

17/2/2017 0 Comments

Filling Winter Walnut Smoothie

This is a seriously yummy breakfast smoothie that is both sustaining and seriously good for you. It feels decadent but know it is doing you so much good!

INGREDIENTS

Approx. 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie
1/3 cup of walnuts, or about 20g
1/4 of an avocado
2 tbsp chia seeds
1 tbsp raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon).
2 heaped tsp maple or rice malt syrup, or sweetener of choice, to taste
1 heaped tsp maca powder (optional)
1 heaped tsp raw cacao nibs
1/4 tsp cinnamon
Pinch of vanilla powder (or essence)
Pinch salt

METHOD

Leave half the walnuts and cacao nibs aside. Throw the rest of your ingredients into the blender and blend until really smooth.
Top with the cacao nibs and remaining walnuts.
I would recommend making this the night before or at least half an hour before you eat it to allow the chia seeds to soften.

Adapted from and compliments: http://www.foodmatters.com

0 Comments

17/2/2017 0 Comments

Barbara's Nutty Protein Bread / Gluten-Free / Protein Bread

Ingredients:

2 cups mixed almonds and pumpkin seeds - pulse in food procesor till fine.
2 tablespoons coconut flour
¼ cup golden flaxmeal
2 tbsp hemp seeds
3 tbs chia seeds + 6 tbs water (put chia in a cup + the water and leave 15 mins till it gels)
2 large eggs (to make it vegan just add two more tablespoons chia seeds + 4 tbsp water)
¼ teaspoon Himalayan pink salt
½ teaspoon baking soda
1 tablespoon apple cider vinegar
1 tbsp dried thyme (or other herb of choice - rosemary also suits it quite nicely + cracked black & pink pepper)

Instructions:

Pulse almond & pumpkin seed flour, coconut flour, flax, hemp, gelled chia seeds, salt, thyme and baking soda in a food processor
Pulse in eggs and vinegar, until combined
Transfer batter to a greased (olive oil) 7.5 x 3.5 loaf pan.
Bake at 180C for 30 minutes
Cool in the pan for 20-30 mins
Serve

0 Comments

15/2/2017 0 Comments

Healthy Apple, Carrot and Flaxseed Muffins / Healthy Kids & Adults

Ingredients

1 1/2 cup – flour, whole wheat
3/4 cup – flaxseed, ground
3/4 cup – oats, dry
1/2 cup – brown sugar
2 teaspoon – baking soda
1 teaspoon – baking powder
2 teaspoon – cinnamon
2 cup grated – carrot
2 cup, grated – apple
3/4 cup – milk (can use almond milk or other alternative milk)
2 large – egg
1 teaspoon – vanilla extract
1 cup – cranberries, dried

Directions

Make oat flour by grinding oats in blender. Grate or puree carrots (will need two cups.) Grate apples.
Combine dry ingredients.
In a separate bowl, mix milk, eggs, vanilla. Add to dry ingredients just until moistened.
Stir in cranberries.
Fill muffin papers.
Bake at 350 for 10 minutes (mini muffins) or 15 minutes, large muffins.

Compliments: Super Healthy Kids

0 Comments

13/2/2017 0 Comments

Quinoa Chia Seed Protein Bars

Ingredients

1/2 cup dry quinoa - any colour
1/2 cup chia seeds
2 Tbsp. ground flax seeds
1 cup rolled oats
1/4 tsp. pink Himalayan salt
1 tsp. cinnamon
1 tsp. cardamom
1/2 cup raw almonds; coarsely chopped
2 Tbsp. organic honey (use 100% pure maple syrup to make vegan)
1/4 cup organic brown rice syrup or barley syrup
1/2 cup almond butter or other nut butter

Instructions

Preheat oven to 350F.
In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
Bake on middle rack of oven for 15 minutes.
When finished, remove from oven and let cool for 10 minutes.
After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
Cut finished bars with a sharp, non-serrated knife or pizza cutter 4 times horizontally and 4 times vertically to create 8 bars total.
Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.

Compliments : Danielle Krueger

0 Comments

13/2/2017 0 Comments

Savoury Quinoa Muffins / Gluten Free / High Protein Breakfast or Snack

These savory, gluten-free muffins are easy to make, and a great breakfast to eat on-the-go. They can be cooked ahead of time, wraped separately in waxed paper, frozen, and then defrosted and heated to be eaten when wanted.

Ingredients

1 cup vegetable broth
1/2 cup quinoa
1 cup fresh cooked spinach or frozen chopped spinach, thawed and drained
4/5 Cup fresh anari cheese or ricotta, mizithra, cottage cheese
1/5 Cup feta cheese or halloumi
2 large eggs
1/2 cup bacon bits (optional for meat eaters)

1/2 teaspoon onion powder
1/2 teaspoon minced garlic or garlic flakes
1 dash Worcestershire sauce
1 pinch salt
1 pinch ground white pepper

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.
Cook vegetable broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
Mix quinoa, spinach, cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Note: I fast tracked the process and boiled the quinoa and frozen spinach together.

0 Comments

YOUR CART

Filling Winter Walnut Smoothie

Barbara's Nutty Protein Bread / Gluten-Free / Protein Bread

Healthy Apple, Carrot and Flaxseed Muffins / Healthy Kids & Adults

Quinoa Chia Seed Protein Bars

Savoury Quinoa Muffins / Gluten Free / High Protein Breakfast or Snack

Archives