This little concoction recently got me through my winter sniffles. I say sniffles, I was an absolute snotty mess. It was revolting. This drink is creamy, indulgent but the kick of ginger definitely gives it a medicinal quality. The perfect drink when trying to beat the winter bugs.
Grate the ginger and then put in to a blender with the rest of the ingredients, whizz for 30 seconds or so. Then transfer to a saucepan and gently heat until it is hot but don’t let it boil. Serve in your favourite mug and relax. And that is it. Easy and delicious.
I have no idea why I haven’t made this before, but I think it is one of the best things I’ve made for a while! This is pecan nutbutter. So simple and so delicious. I definitely don’t think I’ve made enough though, as every time I’ve passed the jar of it in the kitchen I’ve been spooning it straight in to my mouth. Haha.
This will be a pretty short blog post as it’s so simple to make. Here’s what you will need to make this yourselves – pecans, coconut sugar and a food processor. Ingredients
1.5 cups of pecans
2 tablespoons of coconut sugar Method
Preheat oven to 180 degrees.
Spread pecans across a baking tray and put in the oven to roast for about 8-10 minutes. Take out of the oven and allow to cool down.
Once they have cooled place pecans in the food processor and whizz around until they crumble. Then add the coconut sugar. Whizz around again until the mixture is beginning to become more wet in consistency. Depending on how powerful your food processor is it should blend together for about 3 minutes. Stop blending once it is completely blended and smooth and runny in consistency. That is literally it!
Providing you don’t eat this in one sitting it should last a week in an airtight container. There’s no nasties in this so you know exactly what you’re eating. Pecans are a great antioxidant and help to prevent the hardening of arteries.They are rich in healthy fats (oleic acid) with plenty of B3 so perfect at combating fatigue, if you’re feeling the slump reach for the nutbutter!
Enjoy and let me know if you make this – tag me in your creations, comment on one of my posts and feel free to let me know of any questions you might have. I’m already thinking about all the things I’m going to add it to or eat it on : )
So, I teamed up with VITL to come up with a few recipes incorporating their VITL Greens superfood powder. Their superfood powder is fantastic as it is a plant-based blend of 16 nutrient dense super foods and it comes in a handy sachet that can easily be added to smoothies, soups, sauces and even cookies!
I’ve already added the super convenient sachet to smoothies, a ratatouille type sauce I made and had with pasta and now I’ve discovered it goes amazingly well in this cookie creation I’ve just made. And already demolished (not entirely by myself), ha.
Full of protein, iron, calcium, zinc, copper and potassium these cookies are bursting with goodness and make a great post-workout snack, or just as an afternoon pick-me-up with a cup of tea. Which is exactly what I did this afternoon.
Enjoy, and be sure to let me know if you make them.
Melt the coconut oil in a saucepan, once melted add the cacao powder to the saucepan and make sure both ingredients are nicely combined and smooth. Mash the bananas in a separate large mixing bowl. Then add the maple syrup, coconut oil/cacao mix, VITL Greens sachets and almond butter to the banana mix and ensure it’s all combined. Finally add the oats to the wet ingredients and make sure it’s completely combined and gooey.
Grease your baking tray with coconut oil. Next you’ll need to spoon out the mixture and form round cookie like shapes in your hands and put on to the baking tray. You can squish the mixture a little bit once it is on the tray to ensure they are all evenly spread. The cookies can be as large or as small as you like. I made 12 cookies. Once you’ve transferred all your mixture to your baking tray they can go in the oven for 15-17 minutes. Once you take them out the oven leave to cool and set for 5 minutes.
These cookies are incredibly simple to make and work really well for lunch boxes or as a quick snack if you are on the go. Equally, these make a great afternoon pick me up with a cup of tea with friends or as a cheeky little dessert if you fancy something sweet after dinner.
I make a couple of batches of these a week. Oli and Amelie LOVE them so we do get through them quite quickly. Just as a quick note – when I’m making up the cookie mixture I put a little bit of it aside before I add the pecans so that Amelie (20 months old) can have the cookies minus the crunchy pecans.
They are so delicious and I’m currently munching on one before heading off to the gym. They make a great snack prior to a work out just to keep your energy levels up.
1 tablespoon of raw organic cold pressed coconut oil
1 & 1/2 mugs of organic oats
1/2 mug of pecans
Preheat the oven to 180 degrees. Mash up the bananas in a mixing bowl. Once they are mashed add the nut butter, honey & coconut oil and give the mixture a good stir. Then add your oats and pecans. At this point grease up a baking tray or two with coconut oil. If you are making the cookies for little ones don’t add the pecans or spoon out a little of the mixture before adding the nuts. Next, spoon out a heaped tablespoon of mixture at a time on to the baking tray forming little cookie shapes. Make sure the cookie shapes are nice and compact, if you want larger cookies you can add mixture to your cookies a little bit at a time. The mixture should be quite gooey. I usually make about 15 cookies out of this mix. Place in the oven for about 15 minutes or until golden brown.
Remember, all the ingredients in these cookies are clean, unrefined, unprocessed, additive-free foods. They are also dairy-free and my oats are gluten-free. Please check all your ingredients and know exactly what you are putting in to your body. Some brands are fantastic at marketing but aren’t always good for you! These cookies are packed with good fats, vitamins, fibre and plant protein which will keep you energised and aid your digestive system. So please enjoy, guilt-free : )
I seriously LOVE these pancakes. I saw a similar recipe a while back and I’ve been making variations ever since. The core ingredients of this pancake is one mashed banana and one egg. Sometimes I add cinnamon to the mixture, sometimes mashed raspberries, just depends how I feel and what’s in the cupboards. Really quick, really easy and really tasty!!
Mash one banana in a bowl, fold in 1 egg to the banana mix, add a teaspoon of cinnamon (if you fancy). Melt a spoonful of coconut oil in a pan. Add pancake mixture to the pan, cook on both sides. Plate it up, add a drizzle of lemon, (sometimes I also add a drizzle of 100% maple syrup), dollop or drizzle on cashew nut butter (@meridianfoods or @pipandnut or make your own) & then berries of your choice 👌
You’ll be making these all the time. You’re welcome 🙂
I have a lot of smoothies throughout the week and sometimes it’s nice just to mix them up a bit. Lots of people ask for smoothie inspiration so I thought I’d share this little gem with you. It’s so sweet it will make a great afternoon pick-me up, sweet dessert treat, or if you’ve been up half the night with your children (or partying) a sweet healthy shake will kick start your day!
This shake provides a great source of fibre, potassium, protein and magnesium. Magnesium is such an overlooked mineral, yet most of us are deficient in it. When my hair was falling out after I stopped breastfeeding I was recommended to take a magnesium supplement or better still try to get it from the foods I was eating. Hence the overhaul of the foods I was eating, because I wasn’t fuelling my body very well.
Literally throw it all in to the blender for a few minutes just make sure you take the stones out the dates and slice the banana first. Also makes sure your almond milk is cold, this makes it extra refreshing! Takes 3 minutes max to make.
I can’t believe I haven’t made granola until now! I love granola but shop bought granola is filled with so much refined sugar and other additives. This is so easy to make and if you make a big batch and put it in an airtight container it will last a few weeks. If you do make a batch of it you have a really easy and healthy breakfast on hand for when time is tight. You can add almond milk for a delicious cereal in the morning or add it to natural yogurt and berries for a delicious snack or dessert. Full of protein, omega-3 and vitamin E, not to mention other great mineral sources, and the slow burning fibre in the oats will ensure you’re full until lunch! I will be having this tomorrow morning : )
1 cup of pecans
1/2 cup of almonds
1/2 cup of hazelnuts
1/2 cup of pumpkin seeds
1/2 cup of sunflower seeds
1 cup of oats
4 tablespoons of honey
2 tablespoons of coconut oil
2 teaspoons nutmeg
This is so easy to make and sooo yummy. Melt the coconut oil in a pan on a medium heat and then add the honey. Take off the heat and literally just add all the dry ingredients and stir until it is covered in the sticky mixture. Transfer the mixture to a baking tray and bake for 20 minutes on 180c. Make sure you give the ingredients a stirred so that all the mixture gets toasted and make sure it doesn’t burn.
Take from the oven and allow to cool. Once cooled you can transfer to an airtight container.
These pancakes are delicious, and with Pancake Day fast approaching you can indulge as much as you like because they are full of goodness.
Made from oats, banana and spinach, so if you eat too many of these the only thing you’ll be gaining is nutrients! I love these pancakes, and they really do taste better than they look and sound.
Spinach is packed full of health boosting nutrients – one cup of spinach gives you TEN TIMES your recommended daily amount of vitamin K. I had never really heard of vitamin K until Amelie was born, and then suddenly I was very aware of how important it was. It helps keep your bones strong and healthy and maintains healthy blood sugar regulation. It’s also packed with vitamin A which helps to build your body’s immunity against infection as well as promoting strong and healthy skin, hair and nails! Other nutrients include iron, vitamin C, magnesium, manganese, potassium, B vitamins, fibre and protein all working to keep your body healthy and disease free.
Serves 6 pancakes
-1 banana – 1 egg – 2 tablespoons of organic oats – 1 handful of spinach – 1 teaspoon of cinnamon – 1 teaspoon of baking powder (get gluten free) – 1 teaspoon of coconut oil ( for cooking)
Topping – 2 tablespoons of natural yogurt – some blueberries – some raspberries – a drizzle of 100% maple syrup (check nothing nasty has been added)
Slice the banana and put into a blender or food processor. Add the oats, spinach, cinnamon, baking powder, and egg to the blender and whizz for a minute or two.
In a frying pan you need to melt the coconut oil on a medium to high heat. Add roughly two tablespoons of your pancake mix to the frying pan. The mixture isn’t as runny as your normal pancake mix so with the back of the spoon you’ll need to spread the mixture a little. However, don’t spread the mixture too thinly. When the pancakes are bubbling, flip them over.
You then need to top your pancakes with yogurt, berries and maple syrup. So tasty – enjoy!!!
A dessert reminiscent of summertime – Nice-cream Chia Sundae. It’s called nice-cream because the texture is like ice-cream but all the ingredients are natural, so they’re nice to your body. I had this for breakfast this morning. It was meant to be for dessert tonight but I got too excited – I know – I’m sad and need to get out more!
There is a little bit prep to this but it’s so easy to make and packed with goodness… Check my ingredients page for the health benefits of the ingredients I used!
Half a dozen strawberries (mine were quite large)
I also used 1 teaspoon Maca powder (@organicburst) but that’s not essential.
Slice your bananas and strawberries and put them in the freezer overnight or the best part of the day. Once they are frozen put your frozen fruits in a blender. Blend until smooth and resembling the texture of ice-cream. You may have to keep stopping the blender and pushing the ingredients down. But once it’s smooth you have your nice-cream. It’s as simple as that!
Making Chia Pudding
2 tablespoons of chia seeds
2 tablespoons of natural yogurt or 4 tablespoons of unsweetened almond milk
Mix the above ingredients together, place in a bowl, leave in the fridge overnight or for at least 4 hours. The chia seeds will expand : )
Creating the Sundae
To bring the sundae together I scooped the chia seed pudding I had soaked overnight into a bowl. I then made a layer of pumpkin seeds and pistachio nuts on top of my chia seeds. I then filled the rest of the bowl with my strawberry and banana nice-cream. I topped it off with a sprinkle of desiccated coconut and a few more pistachio nuts. So easy and so good for you – protein, omega 3, fibre, potassium, vitamin C, iron, magnesium, calcium and zinc!
The best part of the pudding was when the nice-cream began to mix with the chia seed pudding, it had a lovely creamy texture with a subtle nutty flavour.
Have a go, eat and enjoy guilt free and let me know what you think!
Anyone that follows my Instagram will see that I love oats for breakfast. Not only are they the most simple thing to make they are also delicious, really nutritious and so versatile. They are packed with so much fibre they will keep you full up for longer, helping to avoid any sugar crashes that leave you sluggish and potentially grabbing more sugar or caffeine, a cycle I found extremely hard to get out of. They will move through your digestive system so effectively, helping to reduce the amount of time harmful bacteria lingers in the bowel. They contain beta-glucan, which studies have shown to lower cholesterol, reduce the risk of high blood pressure and will boost your immune system helping you to fight bacterial infection. Other benefits include selenium which is great for cell repair, fighting and preventing cancers and also dementia.
Try and get organic oats that have nothing else added to them. I cook my oats in almond milk to make a delicious creamy porridge, put them in my fruit smoothies or even use them to make treats and desserts. Below are some extra things you could add to your porridge for an extra dose of goodness:
Almonds – source of protein, vitamin E, magnesium and heart healthy fats.
Pecans – great source of vitamin E which will give you healthier hair and skin, also monounsaturated fats to keep your heart healthy.
Pumpkin Seeds – high in antioxidants, full of zinc and protein.