Peanut butter and Popcorn Chocolate Bites
1 cup of cocoa butter
3 tbsp of cacao powder
1/4 cup of sweetener of your choice (I used coconut nectar but maple syrup, raw honey or coconut sugar will do)
½ a cup of peanut butter
1 cup of cooked popcorn
Melt on a low heat the cocoa butter… adding in the cacao powder and sweetener as the butter melts. Continuously stirring, ensure it doesn’t start boiling. Place peanut butter and cooked popcorn into muffin tins lined with baking paper, greased with coconut oil or cupcake patty pans. Then once the chocolate is fully melted and evenly stirred, pour chocolate over each cupcake holder (over the peanut butter and popcorn) until at desired size. Place in freezer for 1-2 hours. Remove from freezer and store in fridge once set. SO YUMMY!
While we were in France, we stayed in a beautiful little self contained apartment on the beach at Hossegor. Instead of eating out most nights like we usually do while were away we cooked, as I’m on a special diet and it’s hard to translate my dietry requirements not to mention France is the country of delicious gluten, sugar and dairy fueled food. The way I’ve been eating doesn’t leave much room for variety so we had to get a little creative with the things that I could eat so I wasn’t get bored of eating the same thing every day. Here is a recipe that we created while on the road… it’s a little strange but very quick and easy as well as really delicious for anyone who likes weird healthy food like me.
Seaweed and Quinoa San Choy Bow
2 sheets of Yaki nori (sushi seaweed)
2 sticks of celery
1 medium sized can of tuna in springwater
1 whole avocado
1-2 cups of quinoa cooked
All these amounts of ingredients are just an estimate… they can be changed to your preference… this makes around 2 serves depending on how much quinoa you make.
Cook the quinoa in a saucepan (2 cups of water to 1 cup of quinoa). Dice the avocado, celery and lettuce, then mix through the cooked quinoa. Drain the tuna and add to mixture, stirring it through evenly. Place the nori in a bowl and serve the quinoa into the middle of the seaweed evenly (as seen in the photo above). Garnish with spring onion if you desire and ta daaa, nutritious and delicious. Eat with a fork or if you don’t mind getting messy rip pieces of the nori up and wrap the qunioa up and dig in… just like san choy bow, but healthier!
With pancakes usually comes guilt…. but if you read ahead, you’ll find this recipe is far from a cheeky treat. I came across this Teresa Cutter recipe many years ago and only re discovered it today.
A great source of protein, potassium, antioxidants and carbs to help your body refuel, these pancakes make a great breakfast after a hard exercise session. I eat them with a dribble of 100% pure maple syrup or honey, and a some fresh fruit on top. They are dairy and gluten free and have no added sugar or sweeteners as they’re sweet enough from the berries and cinnamon. Bon appetit
Banana and Berry Pancakes
Makes 6 pancakes
Time it takes: 15 minutes
100 g (1 cup) ground almonds
1 tablespoon ground linseed (flaxseed)
1/2 teaspoon gluten free baking powder
1 teaspoon ground cinnamon
250 g – 2 ripe bananas, smashed
2 free range eggs
125 g mixed berries (optional)
Combine smashed banana and eggs.
Add almond meal, linseed, baking powder and cinnamon.
Fold in blueberries if using.
Rest for 5 minutes.
Heat a pan over a low heat and add a little olive oil.
Spoon pancake batter into rounds onto the pan and flatten slightly with the back of your spoon.
Cook over a very low heat. Take your time and don’t rush.
Flip over and finish cooking.
Serve and enjoy alone or with a little honey and natural yoghurt.
Gluten free – low GI – protein rich
This is my beautiful Mum’s secret recipe for a muesli that is absolutely delicious and it really doesn’t get much healthier. It’s quite expensive to make because of the ingredients but it’s worth every cent. This should make a decent sized tub that will last you a couple of weeks at the very least. Enjoy.
3 cups of rolled oats or barley
2 cups of nuts (I use walnuts, hazelnuts and almonds)
1 cup of pepitas (pumpkin seeds)
1/2 cup of chia seeds
1 cup of sunflower seeds
2 cups of puffed quinoa or millet
Handful of Goji berries
Handful of Cranberries
Handful of dried blueberries
1 cup of Currants
Pure organic maple syrup
Grape seed oil
Place the nuts, the seeds and the oats on large baking tray lined with baking paper. Splash over some grape seed oil and maple syrup and work through with a fork until the ingredients are lightly coated. Put it in an oven at 150 degrees celcius, for approximately 45 minutes… check at 30 minutes and turn mixture so it toasts evenly. Cool, and then combine the remaining ingredients and store in an air tight container.
*Interchange all these ingredients to suit your taste.
* I eat it with rice milk or almond milk, strawberries, banana, a dash of protein powder sprinkled through and some fresh blueberries… YUM.
One of my favorite recipes, easy, delish and healthy… nom nom nom.
1 cup quinoa (cook- simmer on low with 2 cups of water until water dissolved)
1 small cucumber diced
1 punnet cherry tomatos warmed
1 avocado diced
1/2 cup toasted almond slivers
1/2 cup currants
1 cup celery
2 cup sweet potato
juice of one or two lemons (to taste)
1 large handful rocket diced
Toss thru fresh chopped mint if you like
Add Goats fetta to serve