Category Archives: Recipes – easy & healthy home cooking

Superfood Brownies

 

Yup, you read right… superfood brownies made with cacao! 😀 And even better, they are dairy free, refined sugar free and gluten free – YAY! 😀

 
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These brownies are so good, they are perfect to have in the house for when the sweet cravings hit. The chocolate topping works perfectly when cooled and gives them a fudge-y caramel-y taste and texture… yum! 😀

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Ingredients

Brownie Mix

  • 3/4 cup – melted coconut oil
  • 3/4 cup cacao powder
  • 6 tbsp. honey
  • 6 tbsp. sugar free caramel syrup
  • 1.5 tbsp. coconut sugar
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. bicarbonate of soda
  • 2 eggs
  • 1/3 cup coconut flour

Chocolate Icing

  • 8 tbsp. melted coconut oil
  • 3 tbsp. honey
  • 3 tbsp. sugar free caramel syrup
  • 1 tsp. vanilla extract
  • 5 tbsp. cacao powder

Directions

Brownie mix

  1. Pre-heat the oven to gas mark 5 / 190 degrees
  2. Pop all the ingredients into a bowl in the order shown above mixing really well each time you add something
  3. Spoon the mixture into cupcake cases and pop in the oven for 25-30 mins or until firm to the touch (keep checking they aren’t burning)
  4. Take out of the oven and let cool before icing

Chocolate Icing 

  1. Pop all the ingredients in a bowl in the order shown above and mix well each time you add something
  2. Let the mixture thicken slightly by leaving it to stand for 10 mins or so
  3. Once the brownies have cooled, spoon the icing on top and decorate with whatever you like or just leave them plain. I used wafer daisies 🙂
  4. If the icing starts to melt a little, (they shouldn’t as the brownies should be cool enough) just pop them in the fridge

Prep time – 15 min | Baking time – 30 mins | Total = 45 mins

Enjoy lovelies 😀

With love, Tash ❤

 

Rocky Road Peanut Butter Pots

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I made rocky road yesterday and thought that it would probably be really nice made into a pot with a peanut butter surprise 😀 and I was not wrong!!! Sooo good! I’m off to make some more after I write this up for you guys! 😉

Ingredients 

Chocolate

  • 1/2 cup melted coconut oil
  • 1/2 cup cacao powder
  • 2 tbsp. honey
  • 2 tbsp. sugar free caramel syrup
  • 2 tbsp. sugar free butterscotch syrup
  • 2 tbsp. maple syrup
  • 1 tsp. coconut sugar
  • 1 tsp. Vanilla essence 

You can use more honey and maple syrup if you don’t have the other syrups but to get the caramel fudgy taste, the caramel and butterscotch work really well and I would recommend getting your hands on some 🙂

Rocky Road Bits – you can mix and match these and add whatever you like 🙂

  • 1-2 tbsp. cacao nibs
  • 1-2 tbsp. flaked almonds
  • 1-2 tbsp. raisins
  • 1-2 tbsp. glacier cherries
  • 1-2 tbsp. mini marshmallows (refined sugar in these)

I’ve put 1-2 tbsp. because it depends on how chunky you like your rocky road 😀

Peanut Butter 

  • 1 tbsp. peanut butter per pot (you could add more or less but it depends on the size of your pot and how much you love PB) 😉
    • I always use organic and sugar free pb…

Directions

  1. Melt the coconut oil in a pan or a cup and pop in a mixing bowl and let cool slightly
  2. Slowly add the cacao powder and mix in well
  3. Add all the other ingredients mixing well into a smooth creamy chocolate consistency. Sometimes you may need to add more cacao or more coconut oil to get the right silky texture but mixing for a good few minutes helps get the right consistency 😋
  4. Add your rocky road ingredients and mix well
  5. Pop some PB in the bottom of your pots
  6. Pour the mixture of rocky road over the top
  7. Pop in the fridge until hardened but still a little bit fudgy to the touch

Enjoy 😀

With love,

Tash ❤ x

Perfect Healthier Rocky Road

I’m always trying to improve my recipes and with this one being made regularly in my house, I have plenty of opportunity to master it 😀

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This recipe has mini marshmallows in it but that’s the only refined sugar you’ll find 😀 and of course, you can leave those out if you prefer 🙂

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These are so creamy and delicious you can’t tell that there isn’t any refined sugar (apart from the mini marshmallows) or dairy in them!

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Ingredients

Chocolate

  • 1/2 cup melted coconut oil
  • 1/2 cup cacao powder
  • 2 tbsp. honey
  • 2 tbsp. sugar free caramel syrup
  • 2 tbsp. sugar free butterscotch syrup
  • 2 tbsp. maple syrup
  • 1 tsp. coconut sugar
  • 1 tsp. Vanilla essence 

Rocky Road Bits – you can mix and match these and add whatever you like 🙂

  • 1-2 tbsp. cacao nibs
  • 1-2 tbsp. flaked almonds
  • 1-2 tbsp. raisins
  • 1-2 tbsp. glacier cherries
  • 1-2 tbsp. mini marshmallows (refined sugar in these)

I’ve put 1-2 tbsp. because it depends on how chunky you like your rocky road 😀

Directions

  1. Melt the coconut oil in a pan or a cup and pop in a mixing bowl and let cool slightly
  2. Slowly add the cacao powder and mix in well
  3. Add all the other ingredients mixing well into a smooth creamy chocolate consistency. Sometimes you may need to add more cacao or more coconut oil to get the right silky texture but a good few mins of stirring is needed to get a smooth and silky texture 😋
  4. Add your rocky road ingredients and mix well
  5. Pour into silicon dishes
  6. Pop into freezer for an hour or so. You can also just pop them in the fridge for a couple of hours if you prefer it slightly softer
  7. Once hardened, they can be taken out and kept in the fridge

Hope you like the new improved recipe guys! This is definitely my new obsession! 😀

With love,

Tash ❤ x

Egg & Kale Pitta Pizza

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Say whaaat? Look at those perfect soft boiled eggs 😀

This egg and kale pitta pizza is the perfect lunch when you fancy something quick, healthy and easy and you have a hankering for pizza 😉

Ingredients

  • Wholemeal pitta
  • Tomato & olive pesto (I used Sacla) – 1-2 tbsp depending on how much you like
  • Curly kale – handful
  • Soft boiled egg x 1
  • Cheddar cheese – sprinkle
  • Chilli flakes – sprinkle
  • Salt & pepper – sprinkle
  • Chilli rapeseed oil – to drizzle – optional (I just looove chilli rapeseed oil)!

Directions

  1. Boil an egg for 5-7 minutes – depending on how runny you like the yolk (I sit on the fence and go for 6 minutes) and pop in a bowl of cold water to stop it cooking
  2. Cut the wholemeal pitta in half and lightly toast
  3. Spoon the pesto on the pitta
  4. Sprinkle the cheese
  5. Wash the kale and pop it on top
  6. Chop the soft boiled egg and add it to the pitta
  7. Sprinkle the salt, pepper and chilli flakes
  8. Pop under the grill for a few minutes until the cheese has melted
  9. Drizzle the chilli rapeseed oil over the top
  10. Devour!!!

Enjoy! 😀

With love, Tash x

Fajita Turkey, Kale & Feta Burgers

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This recipe has been used by a few of my followers on Instagram and they love it 🙂 It makes me sooo happy when someone makes a recipe I’ve created and they like it 🙂

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Turkey mince is a great versatile meat to use for burgers when you are adding strong flavours. For these ones I added some delicious crunchy kale and some creamy crumbly feta. As you can see, I left the feta out of the bottom 2 burgers are they were for hubby and he is dairy free.

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I served ours in Warburton wholemeal thins (bread), topped with rocket salad and with a side of sweet potato wedges 🙂 Seriously good!

Ingredients for 4 burgers

  • 400-500g turkey mince
  • 2 tbsp. fajita seasoning
  • 2 tsp. sundried tomato pesto
  • 1.5-2 cups kale
  • 1 tbsp. breadcrumbs
  • Handful of crumbled feta

Directions

  1. Wash and then saute the kale in a pan with some olive oil to soften slightly
  2. Pop the turkey mince into a large mixing bowl
  3. Add the fajita seasoning and stir
  4. Add the sundried tomato pesto and stir
  5. Pop in the kale and mix well
  6. Sprinkle the breadcrumbs and feta in and mix
  7. Use a burger maker or manually form burger patties
  8. Fry in a griddle pan until cooked through
  9. Serve

Enjoy! 🙂

With love, Tash x

Healthy Blueberry, Banana & Chia Muffins

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I love making muffins – as you can tell 😀 they are so easy to make! These refined sugar free and dairy free blueberry, banana and chia muffins are really good and as always with my recipes, they are made using one bowl, one tablespoon, one teaspoon and one cup (along with muffin cases and a baking tray of course 😉 ) so it’s super easy to follow the recipes and make them 🙂

Ingredients 

  • 3 x mashed bananas
  • 2 tbsp. coconut oil
  • 1/2 cup blueberries
  • 2 x egg yolks
  • 1/3 cup maple syrup
  • 5 tbsp. honey
  • 5 tbsp. sugar free caramel syrup
  • 3 tbsp. coconut sugar
  • 1 cup oats
  • 1.5 cups of self raising wholemeal flour
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. bicarbonate of soda
  • 1/2 cup dried cranberries
  • 2-3 tbsp. flaked almonds
  • 2-3 tbsp. walnut pieces
  • 4 tbsp. chia seeds

Directions

  1. Pre heat the oven to gas mark 5 / 190 degrees
  2. Pop some muffin cases into a muffin tray
  3. Add all the ingredients in the order of the list into a mixing bowl mixing after each item has been added
  4. Pour the mixture into the muffin cases either from the bowl or transfer the mixture into a large jug if easier
  5. Bake in the center of the oven for 30-40 mins – keep checking them
  6. You can check whether they are done by inserting a knife into the middle of one and when it comes out clean, they’re done 🙂
  7. Leave to cool and then devour 😀

Hope you enjoy them 🙂

With love, Tash x

Super Green Gammon & Veggie Soup

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If it’s green it’s either mouldy or good for you, right? 😉 Well this is good for you so no need to worry 😉 *giggle* 😀

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, 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 get 😀

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? 😉 ) of veggies and goodness, this soup is definitely a winner for the cold Winter months 🙂

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 a slice of wholewheat bread and butter (soup isn’t soup without bread and butter 😉 )

Enjoy 🙂

With love, Tash x

 

Egg & Veggie Fried Rice

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Who doesn’t love egg fried rice? Is there anyone? Nope, didn’t think so 😉

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 🙂

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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 🙂

With love, Tash x

Super Green Pesto Pasta

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A fab simple and healthy pasta dish for those times when you need something quick and nutritious 🙂

It’s getting really dark and cold here in the UK and my body is craving alll the CARBS! It wants to pack on a layer of fat or two to keep me cosy in the Winter! My bikini is a long forgotten memory already 😦 I do love all the Seasons though for all the different things they bring and especially the different foods you want to eat (always thinking about food)! 😉 Eating seasonal veggies in Winter and fresh fruits in Summer is one of life’s simple pleasures 🙂

Ingredients – 2 ppl

  • Wholewheat pasta – 2 cups (more if you want leftovers 😉 )
  • Green pesto – 3 tbsp
  • Pine nuts – small handful
  • Spinach – handful
  • Garden peas – handful
  • Cherry tomatoes – handful
  • Avocado – 1 large
  • Extra virgin olive oil
  • Salt & pepper – to taste
  • Baby leaf salad (if you want to make it look like the pic and pop it on top)
  • Parmesan – to taste

Directions

  1. Boil the pasta until cooked
  2. Whilst pasta is cooking, cut up the avo and cherry tomatoes
  3. Stir in the pesto
  4. Add in the other ingredients and mix well
  5. Pop it in the bowls
  6. Salt & pepper to season
  7. Pop the baby leaf salad on top
  8. Drizzle the olive oil
  9. Sprinkle the parmesan

Enjoy 🙂

With love, Tash x

Banana, Blueberry & Peanut Butter Toast

Peanut butter on toast is my go-to snack of choice 😊 You just can’t beat it 😋 Add some refined sugar free blueberry jam and banana and you’ve got yourself a delicious creamy, crunchy and tangy nutritious snack 🙂 😁

Ingredients

  • Wholemeal seeded toast
  • Peanut butter (I use Biona Organic)
  • Blueberry jam (refined sugar free)
  • Banana

I don’t even have to explain how to make it 😉

Enjoy 🙂

With love, Tash x