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.
I have lots of bananas to use up that are ripening way too fast so I thought I’d freeze some to make smoothies, make some banana muffins for the kids for school and make some mug cakes for me to freeze. I made banana nut flavour with a chocolate frosting. Yummy! You can just omit the protein powder to, just add probably an extra teaspoon of coconut flour or or extra couple of teaspoons of almond flour (Dont over do it on the coconut flour it loves soaks up all the moisture so you dont want to add too much).
Banana Nut Protein Mug Cake
1/3 banana, mashed
1 Tbsp coconut flour (could use almond flour if you prefer)
1 Tbsp vanilla or cookies and cream protein powder
2 tsp of chopped almonds or pecans or walnuts
1/2 tsp vanilla essence
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking powder
Mix all ingredients together in a bowl and transfer to a greased mug. Cook in microwave for approx 1 minute (I have a 1000 watt microwave).
2 tsp almond butter
2 tsp low fat quark german cottage cheese or plain chobani greek yoghurt
1 tsp pure cocoa powder
2 tsp protein powder (chocolate preferred but can use vanilla or cookies n cream)
Mix together in a bowl and spread over top of mug cake. You can omit the the protein powder but if you do add sweetener to taste, I would just add a little rice malt syrup but you can use stevia or your preferred sweetener, I find with the protein powder I dont need to add sweetener.
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!!
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.
I had pumpkin to use up so I roasted it, mashed it and was left wondering what I would make. I decided on seeing what pumpkin bread I could create thinking it might be nice for breakfast or just a little snack topped with chobani yoghurt infused with vanilla and cinnamon and covered in berries. YUMMMMMMM! Its just cooled enough for me to cut it and taste test it and OMG!!! Its so yummy. My older 2 who are still awake even got to taste test it and they loved it too!! So I will share it with everyone….
Nutty Pumpkin Bread
makes 8 slices
1 cup almond meal 1/2 cup coconut flour 3/4 cup mashed roasted pumpkin 3/4 cup plain 0% fat chobani yoghurt (greek yoghurt) 1/2 cup rice malt syrup (or honey) 2 Tbsp coconut oil 2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1.5 tsp baking powder 2 tsp vanilla essence 1/4 tsp salt 1/3 cup roughly chopped almonds (or walnuts or pecans) 2 eggs
Preheat oven to 160 degrees C (fan forced) and line a loaf tin with grease proof paper. In a food processor blend all ingredients except chopped nuts until smooth mix in nuts. Evenly spread into the prepared loaf tin and bake for approx 50 minutes. Insert a skewer or knife, when it comes out clean its ready. Let cool before cutting into 8 pieces.
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.
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.
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)
* 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.
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.
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)
Mini Caramel Tart
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.
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.
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!
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!!
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.