Tag Archives: clean eating

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

Avocado, Chia, Baobab & Protein Smoothie Bowl

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I’ve come to the conclusion that if you want your smoothie bowl to be thick and creamy enough to pop other ingredients on top without losing them when they sink into the mixture, (can you tell this has been a long trial and error journey?!)  you need to add half an avocado 🙂 It’s the best thickening ingredient 😀 and it’s also DELICIOUS! 😉

Ingredients

(liquid measurements may vary depending on the size of your smoothie maker)

  • 1/2 avocado
  • 1 scoop protein powder – I used The Organic Protein Company protein
  • 1 tsp. baobab powder
  • 1 tbsp. chia seeds
  • 1/2 cup frozen raspberries
  • 1 cup almond milk

Directions

  1. Pop all the ingredients into your smoothie cup and blend using your smoothie maker
  2. Pour into a bowl
  3. Top with anything you like to give it some crunch 😀 I used granola, freeze-dried strawberries and desiccated coconut

Enjoy 😀

With love, Tash ❤ x

Creamy Protein Smoothie

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A delicious smoothie combination made using nourishing ingredients that keep you full and fuel your body 🙂

Ingredients

  • 1 scoop – protein powder – I used The Organic Protein Company Whey Protein
  • 1/2-3/4 cup – unsweetened almond milk
  • 1/3 cup water
  • 3 tbsp – honey Greek yogurt – I used Rachel’s Organic Greek Yogurt
  • 1 tbsp – chia seeds –  I used Chia Charge seeds
  • 1 pack – frozen smoothie mix – kale, spinach, mango & kiwi – available in most supermarkets

Whizz up in a blender and then top with granola and dried raspberries for a delish crunch 😀

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

 

Healthy Rocky Road

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Food porn alert!! These are amazing! 😀 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 🙂

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 🙂 Also yummy eaten any other time of the day too, I should add… (as my hubby will confirm) 😉 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) 🙂
  • 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 container for brekkie / snacking 😀

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

Chicken, Lentil & Spinach Curry

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I love a nice curry and aside from the obvious Italian food cravings (being half Italian) this is the food I crave the most. I grew up eating curry as my Mum’s side of the family is of Indian heritage and whilst I’ll never be able to cook them as well as my Mum and Grandma, I do my best 🙂

This is a delicious chicken, lentil and spinach curry – hope you like it 🙂

Ingredients (for 4 people)

  • Chopped onion – 1 whole
  • Chopped garlic – 1 clove
  • Chopped ginger or ginger seasoning – 1 tsp.
  • Mushrooms – 1 cup
  • Diced chicken – 500g
  • Brown lentils – 1/3 tin
  • Broccoli – I used a cup of frozen
  • Spinach – I used a cup of frozen
  • Tomato puree – 1 tbsp.
  • Cumin – 1 tbsp.
  • Tumeric – 1 tbsp.
  • Tandoori spice – 1 tbsp.
  • Hot chilli powder – 1 tsp.
  • Paprika – 1 tsp.
  • Dried coriander – 1 tbsp.
  • Chopped tomatoes – 1 can
  • Coconut cream – 1 carton / tin (I prefer the thickness of the cream rather than coconut milk)!
  • Honey – 1 tbsp.
  • Coconut oil – 1 tbsp.

Make it

  1. Heat the coconut oil in a wok or frying pan
  2. Add the onions and mushrooms and sauté until slightly browned
  3. Add the garlic and the chicken and stir through
  4. Add the spices and seasonings and stir well
  5. Spoon in the tomato puree and mix
  6. Add the tomatoes and coconut cream and mix
  7. Pop in the spinach and broccoli and mix until softened
  8. Add the lentils
  9. Add the honey
  10. Let simmer for 1 hour or until the sauce has thickened

Serve with rice, naan, whatever you fancy! Enjoy 🙂

With love, Tash x