Super Green Gammon & Veggie Soup

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If it’s green it’s either mouldy or good for you, right? πŸ˜‰ Well this is good for you soΒ no need to worry πŸ˜‰ *giggle* πŸ˜€

I love soups in the Winter but I find that whenever I buy shop bought ones, they are always laden with either cream or potato which for the health conscious among us,Β are not great ingredients. Potato for most people is ok in small doses but it really doesn’t agree with me unless it’s sweet potato. So if I want a nice warming bowl of soup, I have to make my own. And it’s soo easy, there’s really no reason not to. It also means there aren’t any additives or nasty preservatives in it and it’s as fresh as you can getΒ πŸ˜€

Made with an abundance (I can always hear David Attenborough’s voice when I say ‘abundance’ and feel like it should be followed with something about wildlife…just me? πŸ˜‰ ) of veggies and goodness, this soup is definitely a winner for the cold Winter months πŸ™‚

Ingredients for 2 ppl

  • Gammon – pre-cooked x 1 cup
  • Spinach x 2 cups
  • Peas x 1 cup
  • Broccoli x 2 cups
  • Reduced salt bouillon x 3 tsp (or chicken / vegetable stock cube if you prefer)
  • Black pepper x 1 tsp
  • White pepper x 1 tsp
  • Water x 1.5 cups
  • Coconut cream x 200g

Directions

  1. Dice and pop the gammon in a saucepan on a low heat on the hob
  2. Add the water, spinach, peas and broccoli and leave until the veggies have softened
  3. Add the bouillon, black and white pepper and coconut cream
  4. Leave to simmer gently until thickened
  5. Serve with aΒ slice of wholewheat bread and butter (soup isn’t soup without bread and butter πŸ˜‰ )

Enjoy πŸ™‚

With love, Tash x

 

Healthy Rocky Road

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Food porn alert!! These are amazing! πŸ˜€ We couldn’t stop eating it and went through almost the entire batch in one day ha ha!:D

Ingredients

  • Coconut oil (melted) – 1/2 cup
  • Cacao powder – 1/2 cup
  • Honey – 1/4 cup
  • Sugar Free Caramel syrup – 1/4 cup
  • Vanilla extract – 2 tsp
  • Coconut sugar – 2 tbsp
  • Mini marshmallows – handful
  • Raisins – handful
  • Dried cranberries – handful
  • Mixed nuts – handful
  • Cacao nibs – handful

Directions

  1. Mix the melted coconut oil in a pan with the cacao powder, honey, caramel syrup, vanilla extract and coconut sugar
  2. Add in the other ingredients and stir well
  3. Spoon the mixture into a dish
  4. Pop into the freezer for 20 minutes
  5. Take out and cut up into chunks and devour!!!

Enjoy πŸ™‚

With love, Tash x

Peanut Butter, Blueberry, Almond & Dried Raspberry Toast

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If you are a fan of Instagram, (I am obsessed), you’ll know there is such a thing as #toasttuesday πŸ™‚ I love toast so the fact that it has it’s own day has made me very happy HAHA πŸ˜€

This is a yummy toast recipe that is fab for breakfast or as a snack anytime during the day πŸ™‚

Ingredients

  • Wholemeal seeded bread (or any bread of your choice)
  • Peanut butter
  • Frozen blueberries (defrosted in a pan or the microwave)
  • Sliced almonds
  • Freeze dried raspberries

Directions

  1. Toast the bread
  2. Add the peanut butter first
  3. Spoon on the blueberries
  4. Sprinkle the almonds and freeze dried raspberries

Enjoy πŸ™‚

With love, Tash x

Caramel, Cacao & Chocolate Protein Oat Bakes

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These little squares of heaven are so delicious, it’s hard to believe there’s no refined sugar in them πŸ™‚

Ingredients

  • Oats – 2 cups
  • Coconut oil (melted) – 2 tbsp
  • Cacao powder – 4 tbsp
  • Caramel syrup – 1/2 cup
  • Almond milk – 1/2 cup
  • Chocolate protein powder – 1 scoop
  • Sliced almonds – 1/4 cup
  • Raisins – 1/4 cup
  • Cacao nibs – 1/4 cup

Directions

  1. Line a baking tray with grease proof paper or grease a baking dish with coconut oil
  2. Pre-heat the oven to gas mark 5 / 190 degrees
  3. Mix the oats with the coconut oil to ensure even coverage
  4. Add in the caramel syrup and almond milk and stir well
  5. Add the cacao powder, protein powder, sliced almonds, raisins and cacao nibs
  6. Spoon mixture into the baking dish and pat down
  7. Bake in the oven for 25-35 mins or until the top has become harder

Enjoy πŸ™‚

With love, Tash x

Peanut Butter Cookies

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If you love peanut butter (let’s face it, unless you have an allergy, who doesn’t love PB???), you are going to love these cookies πŸ™‚ They didn’t last long in my house! πŸ™‚

Minimal ingredients and so quick to make, these are the perfect healthy treats πŸ™‚

Ingredients 

  • Oats – 1 cup
  • Melted coconut oil – 2 tbsp
  • Peanut butter – 5 tbsp
  • Cacao nibs – 1 tbsp
  • Sliced almonds – 1 tbsp

Directions

  1. Grease a baking tray
  2. Pre-heat the oven to gas mark 5 / 190 degrees
  3. Mix the oats and the coconut oil in a bowl
  4. Add in the peanut butter and ensure even distribution
  5. Add the cacao nibs and sliced almonds
  6. Mould into cookie shapes and place on a greased baking tray
  7. Pop in the oven for 30-35 minutes or until firm to the touch

Enjoy πŸ™‚

With love, Tash x

Egg & Veggie Fried Rice

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Who doesn’t love egg fried rice? Is there anyone?Β Nope, didn’t think so πŸ˜‰

This version of egg fried rice is healthier because i’ve used wholewheat basmati rice instead of plain white rice and I’ve thrown in so many veggies, it simply has to be good for you πŸ™‚

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Ingredients

  • Tilda wholewheat basmati rice – 1 microwaveable pack
  • Spinach – handful
  • Peas – handful
  • Green beans – handful
  • Sweetcorn – handful
  • Cajun spices – 2 tbsp
  • Soy sauce – 2 tbsp
  • Worcester sauce- 1 tbsp
  • Salt & pepper – to taste
  • Coconut oil – 1 tsp

Directions

  1. Follow the instructions on the microwaveable pack of rice (open one corner and pop in the microwave for 2 minutes usually)
  2. Heat the coconut oil in a pan or wok
  3. Pop the rice in the pan and add the other ingredients mixing well
  4. Serve

Enjoy πŸ™‚

With love, Tash x

Banana, Apple, Cinnamon & Raisin Breakfast Muffins

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These muffins are made with oats as well as wholewheat flour so they are perfect for a filling and nutritious breakfast πŸ™‚ Also yummy eaten any other time of the day too, I should add… (as my hubby will confirm) πŸ˜‰ HA HA!

Ingredients (for 6-7 large muffins)

  • Mashed bananas x 3
  • Melted coconut oil – 1/3 cup
  • Egg yolks x 2
  • Maple syrup – 1/2 cup
  • Honey – 3 tbsp
  • Caramel syrup – 2 tbsp (I use Monin sugar free syrup that I also put in my coffee sometimes) πŸ™‚
  • Apple puree – 5 tbsp
  • Cinnamon – 2 tsp
  • Coconut sugar – 3 tbsp
  • Gluten free apple and cinnamon porridge oats (if you don’t have these, just add some chopped apple and more cinnamon and use normal oats) – 1 cup
  • Wholemeal self-raising flour – 1.5-2 cups (until a thick dough like consistency)
  • Bicarbonate of soda – 1 tsp
  • Baking powder – 1 tsp
  • Salt – 1 tsp
  • Vanilla extract – 1 tsp

Directions

  1. Pre-heat the oven to gas mark 5 / 190
  2. Pop some muffin cases into a muffin tray ready to be filled
  3. Add all of the above ingredients into a mixing bowl in the order they are written in stirring thoroughly whilst adding them
  4. Pop the mixture into a jug
  5. Pour into muffin cases
  6. Bake in the oven for 35-40 mins or until a knife comes out clean when poked into the centre

Enjoy one warm with a nice cuppa and keep the rest in a sealed containerΒ for brekkie / snacking πŸ˜€

With love, Tash x