Well I never eat late at night, but tonight I am so hungry. My metabolism must be going a million miles an hours, I have burning the calories like you wouldnt believe lately and I guess not refuelling right. What to make that was nice and clean and to help fix a sweet tooth the healthy way. I really like macaroon slice and was thinking of making a clean version at some stage but thought why not create a clean macaroon inspired mug cake…..so I was on it stat!! The result……holy moly….heaven!!! I want to make another 10!!! The yummy topping was awesome I love when I get inspired to make something and it works out lol!! You can omit the protein powder too if you like and add a teaspoon of honey or rice malt syrup but you might not need it with the banana. It’s heaven in a mug I tell ya!!!
(toast your coconut and almonds in the oven or in a fry pan, I like to use my oven, only takes 10 minutes)
Berry Macaroon Mug Cake
with a Frozen Berry Yoghurt and Toasted coconut Almond Topping
1/4 banana mashed
1 Tbsp vanilla protein powder
2 Tbsp toasted shredded coconut (plus extra to garnish)
1 Tbsp flaxmeal
1 Tbsp almond meal
1/2 tsp cinnamon
1/4 tsp vanilla (use 1/2 tsp if not adding protein powder)
2 tsp toasted flaked almonds
1/2 frozen mixed berries.
1 Tbsp chobani plain greek yoghurt
(optional for topping is 1 tsp rice malt syrup or honey if you find the berries a bit tart or add a little vanilla or berry protein powder if you need more protein in your snack. I didnt use any sweetener as I really enjoyed just the berries and yoghurt together)
In a bowl add the banana, egg and vanilla and mix well. Then add your coconut, flaxmeal, almond meal and cinnamon and a few frozen berries and mix well. Grease a mug with coconut oil and pour the mug cake mixture into the mug and put in the microwave for about 1 minute 20. (1000 watt). Allow to cool.
In a glass bowl add the rest of your frozen berries and using a stick blender mix until relatively smooth. Add yoghurt and you and mix to combine, you can do this with a spoon. Pour berry topping over your mug cake and top with the remainder of the toasted coconut mixed with some of the flaked almonds that you crush using your fingers and keep some flaked almonds whole to top for extra garnish . Eat immediately and totally enjoy every bite!!!
I am in love…..I have seen this so many times on instagram and every time baked oats looked so yummy. I decided late last night I’d prep some for thismornings breakfast so at 10pm I am baking my baked oats and the smell of them baking ooooh so divine!!! So simple and once winter hits I know what the kids and I are having daily!!!! I didnt add any sweetener, its the reason why I put some banana in for its sweetness. My berries werent to tart either so that was good. Use almond or rice milk and omit the yoghurt for a dairy free option or you could use water instead of milk but i think personally a milk alternative would be tastier. You can buy gluten free oats too if you wanted a gluten free option.
Baked Berry Oatmeal
1/3 cup rolled oats (uncooked)
1/3 cup milk of choice
1/3 banana mashed
1 egg white
1 tsp cinnamon
1/2 tsp vanilla essence or you can use a little vanilla bean
1/4 cup mixed frozen berries
1 Tbsp chopped or flakes almonds
Preheat oven to 180 degrees C. Mix together in a bowl and pour into a baking dish suitable for 1 serving. A ramekin for example, I used a tiny square casserole dish thats one serving. Bake in the oven for about 20-25 minutes.
Top with a little chobani yoghurt mixed with protein powder (I used berry flavour 100% whey) but you could omit that and add a little honey to sweeten with a little cinnamon and vanilla.
Just a quick post…..My Kitchen Rules is about to start……..My dinner tonight was a chuck together meal and it ended up tasting awesome. I made a smaller serving (for 2) but double or triple for a family serving.
Tuna & Vegetable Quiche
2 full eggs plus 2 egg whites beaten
1/4 cup grated zucchini (squeezed to get juice out)
1/4 cup grated carrots
1/4 cup baby spinach finely chopped
1 small tin of tuna in springwater, drained
2 Tbsp grated cheese, or lactose free cheese plus extra for topping
1 Tbsp fresh chives, chopped
pepper to taste
Mix together in a bowl and pour into a mini square casserole dish greased with coconut oil or olive oil spray. Sprinkle a little cheese ontop and Bake for about 20 to 25 minutes on 180 degrees C.
Add other seasonings you like, I love cumin powder so added that. Dont worry about salt as there is enough sodium in the tuna. Allow to cool slightly then carefuly cut in half and serve.
Here’s a simple toasted museli recipe thats really yummy for a summer’s day breakfast. Really quick and easy to prepare.
1 cup rolled oats
1/2 cup puffed brown rice (or amaranth or millet)
1/4 cup pumpkin seeds
1/4 cup finely chopped nuts of your choice
1/4 cup shredded coconut
1 tsp cinnamon
1/4 cup rice malt syrup or honey
1/2 tsp vanilla essence
Preheat oven to 180 degrees CMix together in a bowl, dont be scared get in and use your fingers to rub the rice malt into the museli. Sprinkle in a baking tray lined with grease proof paper and bake for about 12 minutes so its lightly toasted. Allow to cool. One serve is 1/2 a cup of museli. Mix 1 Tbsp of vanilla protein powder (or your fave flavour) with 1/3 cup unsweetened almond milk (or milk of choice) and pour over museli top with fresh fruit.
This recipe I discovered on paleomg.com and with a few alterations I started prepping for this late last night ready to have for my breakfast. At 10pm I was roasting my pumpkin seeds and pumkin and it was about 11pm I was all done and my bread was cooling. This isnt paleo with the protein powder, thats totally optional. For those that want Paleo just omit it, I am not 100% paleo but wanted to up the protein a little more as its before a weight training work out. I thoroughly enjoyed this especially having the chobani greek yoghurt on the side. All I did was added cinnamon, vanilla and topped it with berrries and their juices, eating the bread with the rice malt syrup and the yoghurt together was a massive party for your taste buds. Its my recommended way of eating this one!! The effort to make this is totally worth it!! And for those that are Paleo you must check out her amazing paleo recipes!!
Pumpkin Bread French Toast
1 cup roasted or toasted pumpkin seeds (toast in fry pan or in the oven, I did mine in the oven on 180 degrees C for about 15 minutes)
1/3 cup Pumpkin Puree (I roasted my pumpkin in the oven for 20 minutes then mashed it)
6 dried pitted dates
2 tablespoons Coconut Flour
2 Tbsp vanilla whey protein powder (optional)
2 tablespoons melted Coconut Oil
1 tablespoons Rice Malt Syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking powder
pinch of salt
Blend your pumpkin seeds in a food processor until very fine, kind of like flour or a ‘meal’ consistency. Add your dates and blend. Now add the dry ingredients and pulse to combine. Now add your wet ingredients and blend until smooth. (Mix wont be dough like so dont worry that its sloppy).
Pour into a loaf tin lined with grease proof paper and bake on 170 degrees celcius (approx 375 F) fan forced (180 not fan forced) for about 30 minutes. Allow to cool. And cut into 2cm strips.
1 egg beaten
1/4 cup unsweetened almond milk
1/2 tsp cinnamon
dash of vanilla (or a little vanilla bean)
(optional 1 Tbsp vanilla whey protein powder)
Whisk all together in a bowl.
Put your pumpkin bread slices (2-3 per serve) in the egg mix for a minute and turn over for another minute. They wont soak up much of the mixture. In a fry pan melt some coconut oil over medium heat and add your bread, cook one side til golden and flip over for another couple of minutes until golden the other side. Serve with rice malt syrup, honey or maple syrup or a little Chobani plain 0% fat greek yoghurt infused with vanilla and cinnamon topped with berries!!! Absolultely amazing breakfast and very filling!!!
Was wanting something different to do for dinner using my turkey breast I had. So thought maybe some kinda wrap using similar recipes to protein pancakes. Turmeric has many health benefits and I love to use it, and goes great with eggs!!
Turmeric is effective in treating cancer since it increases liver function. The liver helps to eliminate toxic substances from your body. Given its antibacterial properties, turmeric is beneficial in treating many types of cancer, most noticeably: Breast Cancer • Colon Cancer • Lung Cancer • Leukemia Turmeric hampers the growth of cancerous cells. This is just one of the many turmeric health benefits.
The liver helps by detoxifying your blood through the production of enzymes. These enzymes break down and eliminate the toxins found your body By using turmeric in recipes it increases the production of these vital enzymes, thus increasing liver function. As an anti-bacterial and anti-inflammatory agent, turmeric works to heal wounds, cuts and other skin injuries. Its also healps arthritis, Alzheimers, Cardiovascular Disease and even Diabetes: Turmeric, along with many other spices, helps to moderate your insulin levels. If you consume a heavy sugary or white bread snack or meal, including turmeric will reduce how extreme your insulin response will be. Turmeric will by no means totally eliminate the sudden sugar intake shock on your body. Limiting sugar consumption and eating whole grains is the best approach to maintaining balanced levels. http://turmerichealthbenefits.org/
So here’s a great way to get some Turmeric into your meals….(these are approx measurements, I have a habbit of chucking things together and not measuring lol)
Turmeric Eggwhite Wraps
1 Tbsp rolled oats
1 Tbsp almond meal
1/4 tsp turmeric
approx 2 tsp approx almond milk (if your mix is looking runny enough you may not need it)
Blend in a food processor and pour into a frypan coated in olive oil spray, organic butter or coconut oil. Spread it out if needed to make a thin but not too thin crepe. As you dont want it to tear. Cook both sides, carefully flipping over.
Add any ingredients you want, I added shredded turkey breast a little grated low fat cheese and cucumber. Filling ideas are endless. Secure with a tooth pick if needed. Adding a 3rd eggwhite might help too to make a bigger crepe to wrap your filling.
I have had some fun creating in the kitchen, this was my breakfast thismorning and holy cow was it amazingly amazing! Yep that is possible!!!
So easy and quick to make. This is 100% clean and so decadent, a yummy breakfast, snack or dessert!!
Nutty Choc Banana Protein Pancake
1 egg white
1/4 scoop cookies and cream protein powder
1/2 ripe banana, mashed other half sliced
1 tbsp almond meal (optional)
2 tbsp rolled oats
1/2 tsp cinnamon
2 tsp pure unsweetened cocoa powder
2 squares 85% greens dark chocolate chopped plus 1 square grated for topping
4 almonds (or cashews or peanuts) chopped for topping
1 tsp unsweetened coconut for topping
2 tsp rice malt syrup (honey or maple syrup)
Whisk together in a bowl. Heat a pan and add either a little butter or coconut oil and pour all batter into hot pan and cook over a medium heat. Makes 1 pancake. Spread with almond butter (or peanut butter) top with sliced banana, drizzle with rice malt syrup and grate 1 square of dark chocolate over the banana and top with crushed nuts.
I absolutely loved this, my fave protein pancake to date!!
This was breakfast the the kids and I thismorning the kids loved it that they made me cook it again for dinner tonight!!!! Its so simple and very yummy and really you can have so many different kinds of fillings!
Almond & Cream Cheese French Toast Filling
2 slices of wholemeal bread (or GF Bread)
1 tsp almond butter
1 tsp low fat cream cheese
Spread one side of bread with almond butter and the other with cream cheese and sandwich together and prepare egg mixture. (see below)
Peanut Butter & Banana French Toast Filling
2 slices wholemeal bread (of GF bread)
2 tsp natural peanut butter
1/2 banana, sliced
spread peanut butter on both pieces of bread, layer one slice with banana and top with other piece of bread.
French Toast Egg Mixture
This is for one sandwich..
2 Tbsp almond milk
1/4 tsp cinnamon
optional 1/2 scoop of your favourite protein powder
Whisk all ingredients in a bowl that fits your size bread.
Lay the sandwich in the egg mix until coated and then flip over to coat the other side. Preheat a fry pan or sandwhich press. Use coconut oil to grease or a little butter if needed. Cook on a medium heat on both sides until golden brown. Sprinkle with extra cinnamon to serve.
Here’s a new bread I have been playing around with and think I finally have got it right, I do love a little crunch to my bread but you can leave out the pumpkin seeds if you wish. I’m really happy with this bread, the flavour is yummy and it toasts great too. Gluten free bread making can be a little hit and miss and frustrating at times but with a little tweaking here and there each time finally it all comes together and you get a really yummy bread. So I’d love to share my new recipe with you all…..
Sorghum and Pumpkin Seed Bread
1.5 cups sorghum flour
1/2 cup millet flour
2/3 cup tapioca starch
1/3 cup amaranth flour (or you can use rice flour)
1 Tbsp coconut flour
2 tsp xanthan gum
1 packet active dry yeast
1 tsp sea salt
1/4 tsp cream of tartar
2 Tbsp rice malt syrup
1 cup warm water
2 eggs, beaten
1/4 cup rice bran oil or coconut oil
1/2 cup roasted/toasted pumpkin seeds (Roast in oven for about 10-15 minutes or toast in fry pan til they start to go a little golden in colour)
Preheat oven to 200 degrees C. Line a bread pan with grease proof paper, make sure it hangs over the sides so its easier to lift out. (or you can put all wet ingredients in your bread maker then you dry and put on gluten free setting). In a bowl combine yeast, warm water and rice malt syrup and leave for 5 minutes to go a little frothy. In a mixing bowl combine flours, salt, xanthan gum, cream of tartar and mix with a fork to thoroughly combine then add pumpkin seeds and mix to evenly combine. To the yeast mixture add oil and quickly mix and pour into the flour mixture and add the beaten eggs. Mix to make a dough. Shape to fit your bread pan, place in your bread pan and cover with a clean tea towel or glad wrap for about 30 minutes and let it rise. I like to slice the top diagonally about 4 times then place in the oven for about 50-60 minutes. Gently lift out and allow to cool on a wire rack (although this bread is yummy warm with a little dairy free butter!!)
I have been a little quite of late, still flat out cooking although been baking alot of things already on my blog. Not to mention dealing with sick kids.
Heres one new recipe the kids and I really loved…low carb too! I have been trying out recipes with coconut flour…with many failures, its not as easy to work with as I thought. But this one is really yummy!
Coconut Flour & Banana Bread
1 cup coconut flour
2 ripe bananas
1/4 cup coconut oil, melted
1/4 cup rice malt syrup (or maple syrup)
1/4 tsp sea salt
1 Tbsp cinnamon
1 Tbsp vanilla
1/2 tsp baking soda
Preheat oven to 160 degrees C. Line a loaf tin with grease proof paper. Mash up the bananas and in the same bowl add syrup, oil, vanilla and eggs and mix well. In a seperate bowl combine the flour, salt, baking soda and cinnamon. Mix in the dry ingredients with the wet until just combined. Pour the mixture into your prepared loaf tin and bake for about 60 to 75 minutes. Allow to cool slightly in the pan then remove.