I don’t know about you, but there is something fascinating about what I eat in a day type content – I always enjoy these videos on YouTube, and blog posts detailing what a given person has consumed on a given day. Maybe I am just super nosy, but the enjoyment these bring me signalled that […]
A few months ago I saw a video of Jamie Oliver making a pie with phyllo dough. I loved the versatility of phyllo dough and made me use it more. So with my son’s help I made a spinach and feta cheese pie like Jamie made in that video. I don’t remember his ingredients so […]
Thought these recipes were Great!
Total time: 5 minutes
1 packet (2 scoops) vanilla protein
1 cup water
1 cup raw chopped kale
1 orange, peel and seeds removed
1/2 teaspoon of spirulina powder
1 pinch of ground cinnamon
1 pinch of ginger powder
- Combine all ingredients in a blender and mix until smooth.
Total Fat: 4.3g
Total Carbs: 45.3g
Dietary Fiber: 11.6g
Serves: 4 – 6
Total time: 45 mins
- 1[1/2] cups unsweetened almond milk
- 1 cup honey
- ½ cup coconut milk
- 2 teaspoons vanilla extract
- 2 eggs, beaten
- 4 cups strawberries
- ½ teaspoon lemon juices
- In a medium saucepan, combine the almond milk, ½ cup of honey, coconut milk and vanilla extract. Whisk the ingredients over medium heat. Once it is hot, slowly drizzle the beaten egg into the saucepan vigorously whisking. Continue to whisk for 3 to 4 minutes, pour into a large bowl and set aside to cool.
- Meanwhile, add the strawberries, remainder of the honey and lemon juice to a large saucepan over medium heat. Frequently stir the strawberries as the fruit breaks down. Continue to cook and reduce the strawberries down until they are a jam-like consistency, about 10 minutes.
- Add the strawberries to the large bowl with the ice cream base and whisk in the strawberries. Let the ice cream base come to room temperature. Once it is at room temperature, add the ice cream base to your ice cream maker.
- Cals: 163
- Fat: 10g
- Saturates: 1g
- Carbs: 17g
- Sugars: 17g
- Protein: 2g
- Fibre: 0g
Total time: 30 mins
Use specialist flour for those on a gluten-free diet
- 125g gluten-free plain flour
- 1 egg
- 250ml Milk
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
- Cals: 119
- Fat: 3.5g
- Saturates: 1.8g
- Carbs: 16.1
- Sugars: 1.9g
- Fibre: 0.1g
- Protein: 6g
- Salt: 0.1g
Amazing sweet potato black bean burgers bulked up with brown rice and seasoned with smoky cumin and paprika. Sweet, tender, flavorful, so healthy, and delicious.
Total time: 1 hour 30 mins
- 2 cups mashed sweet potato (~2 large sweet potatoes – organic when possible)
- 1 cup cooked salted black beans, rinsed and well drained (if unsalted, add more salt to the burgers)
- 1 – 1 1/2 cups cooked brown rice* (or sub cooked quinoa* with varied results)
- 1/2 cup walnut or pecan meal (or very finely chopped)
- 1/2 cup finely diced green onion
- 2 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper (to taste)
- 1/4 tsp chipotle powder
- 1 Tbsp brown sugar (for added sweetness)
- Sliced avocado
- Sprouts, lettuce or parsley
- Sliced onion
- Whiskey BBQ ketchup
- Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees F (190 C).
- While potatoes are baking, cook rice or quinoa (see notes for instructions).
- Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
- Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
- Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
- Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get – up to preference. I went for around the 35 minute mark.
- Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa.
- Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.
Per serving: 1 burger
- Calories: 172
- Fat: 3.8g
- Carbohydrates: 30g
- Sugar: 1.2g
- Sodium: 135mg
- Fiber: 3.3g
- Protein: 4.7g