Nutty Lemon Truffles (Clean Eating, Gluten Free, Dairy Free, Paleo, Vegan)

I am always making some kind of chocolate flavoured protein balls or truffles….well today I thought I’d be different, a totally different flavour!  Why not have a nice tangy refreshing flavour in ball!!  Introducing a Lemon inspired truffle and its goooooooood!!!   A nice healthy treat for the kids too.  My almost 12 year old loves lemon flavoured sweets so these she loved!!

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Nutty Lemon Truffles

1 cup mixed nuts (I used a mix of cashews, macadamia’s and almonds)

10 pitted dried dates

2 Tbsp shredded coconut plus extra for rolling

zest of one lemon

2-3 Tbsp lemon juice

In a processor add the nuts, dates and coconut and process until it recembles even smallish crumbs (a little bigger than bread crumbs).  Add Lemon zest and 2 tablespoons of juice and pulse to combine.  This should make the dough rollable and not too wet but enough to have coconut coat the balls.  Taste the mixture, if you want more lemon or need the mixture more wet add another tablespoon of lemon juice.  Roll into 12 balls (well it should make 12 if you dont keep eating the mixture lol…oops) Coat in coconut and let harden a little in the fridge or freezer.  Store in freezer and the balls will last a couple of month in an air tight container.

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Tuna & Veg Quiche (Clean Eating, Gluten Free, Lactose Free option)

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.

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Sunflower Butter Balls or Peanut Butter Balls (Clean Eating, Paleo, Vegan, Gluten Free, Nut and Dairy Free options, Protein Powder Option)

This treat my girls and I made thisarvo for their after school snack. One of many ideas I have floating around in my head.  We  did 2 options so I could trial a lunch box (nut free) option so the kids can take them to school. Both are super yummy. The nut free option uses sunflower seed butter (which has sort of peanuty flavour, my almost 12 year daughter has freenut butter (sunflower seed butter) on her sandwhich for school everday!! Also for those who want more of a protein packed ball I have added some options for protein powder too. This is a bit of a change too from all my chocolate based balls!! This is a smaller style recipe as this was my trial today but you can double it to make more. It makes approx 6 balls.  I was calling the nut free option Freenut butter balls as thats the name of the sunflower seed butter but the girls liked the sound of sunflower butter balls instead 🙂

I really hope you all enjoy these ones as much as we all did.

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Sunflower Butter Balls or Peanut Butter Balls

4 Tbsp rolled oats
2 Tbsp Freenut butter (Sunflower seed butter) OR Peanut Butter depending on if you want it nut free or not.
2 Tbsp Chobani Greek Yoghurt* see note
2 tsp shredded coconut plus extra for rolling
1/2 tsp organic vanilla essence
1/4 tsp cinnamon
1 tsp rice malt syrup or honey

Simply mash all together with a spoon until well combined and roll into balls and then roll into the coconut, put in freezer to get slightly hard, store in the fridge or freezer (they will last longer in the freezer)

Notes:
* can use a soy based yoghurt for a Dairy Free option Or add extra nut butter or 1 Tbsp coconut oil (not melted instead)
* Add 1 Tbspn of vanilla or cookies and cream protein powder, you may need an extra tsp of chobani or seed or nut butter.
* option is to add roughly chopped dark chocolate about 1 Tbsp to the mix.

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Choc Mud Mug Cake with Rich Chocolate Yoghurt Frosting (Clean Eating, Gluten Free, Lactose Free)

Here’s another fun mug cake recipe for you all.  These, like protein pancakes and protein balls are so fun and easy to create.  This one is yummy and moist and even better with my yummy clean eating frosting!!  Give it a try, this was my afternoon tea that I took with me on the school pick up run and ate this in the car!  I called this a mud mug cake (bit of a mouthful hey?!)  as it has 3 forms of chocolate flavouring.

 

Choc Mud Mug Cake

1 egg, beaten

1/4 banana, mashed

1 Tbsp flaxmeal

1 Tbsp chocolate protein powder

1.5 tsp cocoa

1/4 tsp cinnamon

1/4 tsp vanilla essence

1 Tbsp plain chobani greek yoghurt

1 Tbsp melted 85% dark chocolate

 

Mix all ingredients together and transfer to a greased mug (grease with coconut oil).  Cook in microwave for about 1 minute 20 seconds (1000 watt microwave).   If you dont want protein powder I would just replace this with extra flaxmeal or almond meal.

 

Rich Chocolate Yoghurt Frosting

1 Tbspn plain chobani yoghurt

1 Tbsp almond butter

1 tsp cocoa

2 tsp chocolate protein powder (or use 1 tsp honey if you wanted to avoid protein powder)

 

Mix ingredients together and spread over the top of your cake (or eat from the bowl…..its so yummy!!)   This should be the consistency of a thick peanut butter.

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Mini Caramel Tart (Clean Eating, Vegan, Paleo, Gluten Free, Dairy Free)

One of my most favourite sweet treats is caramel slice/tarts, yummy biscuit base with sweet smooth caramel and a chocolate topping. After being inspired by a couple of images on Instagram lately I decided that I’d experiment myself and play around and see how I would go doing one the my clean plate way. I found that I had my biscuit base too thick so have adjusted the recipe now accordingly to omit a tiny bit of the coconut flour to help make it a little thinner! This is so sweet and its amazing how eating clean/vegan/paleo you can make your caramel flavour using dates and basically making a paste!!! I just made this for the kids and I for dessert and WOW!! So sweet, you only need a little piece but the kids were absolutely impressed. I didnt tell them it was one of my healthy recipes, I just said we have caramel slice for dessert. I cut this into 8 pieces as its quite sweet a little goes along way. And ofcourse I have to make it into a cute little tart!! But you can use this in a small square dish for a slice. I used a mini spring form pan.

You know the most amazing part…..IT’S GUILT FREE!!  Full of fibre,  protein, healthy fats….isnt that enough to put a smile on your face!!  Your taste buds will be thanking you too!!

So here is my version of a mini caramel tart. (I did use 2 Tbsp of coconut flour but have omitted one Tbsp to make the base thinner)

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Mini Caramel Tart

Serves 8

Base:
1 Tbsp coconut flour
1 T almond meal
1 tsp coconut oil, melted
1 tsp honey
1/2 tsp cinnamon

Mix together (add a tiny bit of water if needed to make a dough, can be a little crumbly but still quite wet to stick together) and press into mini spring form pan or small square oven proof dish thats lined with baking paper. Bake in a preheated oven for 10 minutes on 160 degrees C fan forced. Let cool slightly. Tip: wet fingers or back of a spoon to press into dish.

Caramel:
3/4 cup dried pitted dates
1 Tbsp coconut oil
2 Tbsp Almond butter
1/2 tsp cinnamon
1 tsp vanilla
optional 1 Tbsp honey or rice malt syrup

Put all caramel ingredients in a blender and blend until smooth, this should be a thick paste like you could spread it on toast. Dates are pretty sweet so you probably wont need the honey in this at all, have a taste test and see what you think but be careful as you might not want to stop at one little taste test!! If too runny add a little almond meal or if too thick add a little more coconut oil. Grease the edges of the pan with coconut oil so the caramel layer comes away nicely. Once you have the right consistancy and its nice and smooth press over tart coconut base. Wet the back of the spoon this will stop it from sticking and let you smooth the layer out perfectly.

Chocolate Layer:

Now you can either just use some dark chocolate over the top, which is quicker option or make your own chocolate topping, it will be Paleo then too.

1.5 Tbsp Almond butter
2 tsp coconut oil
1 tsp honey or rice malt syrup

Blend in a small bowl making sure your coconut oil isnt lumpy and all blended well. Pour and spread evenly over the top and place in the freezer for an hour or so. If you can wait that long!

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Almond Zucchini Pizza Crust (Low Carb, Gluten Free, Clean Eating Paleo)

Getting a little creative again for dinner time tonight. I was wanting a lower carb and super healthy pizza crust! And ofcourse having a vegetable in there of some kind would be an added bonus so with my little almost 4yr old helper we got creating in the kitchen for tonights dinner. Here’s what we came up with and it was really really yummy!!  Something a little different too!!

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Almond Zucchini Pizza Crust

makes 1 9 inch pizza

1 cup almond meal
1 egg, beaten
1/3 cup grated zucchini (squeezed to get all the juice out)
1 Tbsp parmesan cheese, finely grated
1 Tbsp italian dry herb mix (oregano/basil)
1/2 tsp smoked paprika
1/2 tsp cumin powder (I love this spice!)
optional 1/2 tsp onion powder and 1/4 tsp garlic powder (I cant have these, but if my body could handle it then I would have added them in)

Basically combine everything in a bowl to form a dough. And press on a baking tray lined with grease proof paper into a 9inch circle. Bake for 10 minutes at 160 degrees. Add your fave toppings (We added cheese and shredded turkey breast) and bake another 10 minutes. Tip: wet your fingers so the dough doesnt stick to your fingers while pushing it down.  If too stick add a tablespoon of coconut flour.

pizzacrust

Triple Layer Cookie Dough Slice (Clean Eating, Gluten Free, High protein)

Well if you all loved the snickers bar slice then this will quickly become your newest favourite guilt free clean eating treat. I love cookie dough and do have a bit of a sweet tooth (but prefer to get my sweetness from natural ingredients not the yukky refined sugars). I love the clean eating chocolate recipe thats on my blog so thought I could adapt that somehow. I have seen cookie dough balls before and thought I’d adapt this idea and mingle the two together and voila the most rich and decadent slice to match the yumminess of the snickers bar slice. This slice has 3 layers of absolutely awesomeness!!! I will refer to 2 options, one with protein powder and another without. Enjoy!!

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Triple layer Cookie Dough Slice

Chocolate Layers (this will form top and bottom)
1/3 cup almond butter
1/4 cup coconut oil (not melted!!)
1 tsp vanilla
1/2 tsp cinnamon
1-2 Tbsp rice malt syrup, honey, maple syrup or preferred sweetener to taste
3 Tbsp pure cocoa powder

Mix all ingredients in a bowl making sure the coconut oil is all squished and not lumpy, you can blend it all in a food processor if you wanted to do it quicker.
In an 8×8 inch or equivalent rectangle size if you dont have square, line with glad wrap so it wont stick. And press about half of the chocolate mixture in the bottom, wet your fingers so it wont stick to your fingers. Save the remaining mixture for the top

Cookie Dough Layer
3/4 cup almond meal or flour (if not using protein powder then use a full cup)
1 scoop of cookies and cream whey protein powder or vanilla protein powder (omit and add extra almond meal as mentioned just above)
1 tsp vanilla

1/2 tsp cinnamon
1-2 Tbsp plain greek yoghurt (I use Chobani 0% fat free, plain) this helps to make it more soft and dough like
optional is roughly chopped dark chocolate.

Combine all the above ingredients. Press over the first layer of chocolate. Then carefully press the remaining chocolate mixture. Place in freezer for about an hour and cut into 16 pieces. Or could do 12 larger ones.

Now to try to stop at just one!!! Its not easy!! Store in the fridge or freezer, if placing ontop of one another place grease proof paper between them. I am hiding mine in the back of the freezer from myself. These could be dangerous….lucky its all clean and healthy fats!!!

 

cookiedoughslice

Pumpkin Bread French Toast (Clean Eating, Gluten/Grain/Dairy/Nut Free, Paleo Option)

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!!

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Pumpkin Bread French Toast

Serves: 3

Bread:
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
3 eggs
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.

 

Egg Coating

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!!!

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