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 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.
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.
Was up last night playing around with making mugcakes, I always make a chocolate one but this time was wanting something a little different. I have cookies and cream whey protein powder here so thought that would make a nice flavour topped with some sort of creamy topping. This mugcake can be ofcourse made in any flavour, what ever flavour protein powder you have. If you dont want to use protein powder then just replace it with almond meal or another option is omit the protein powder and half the almond milk might work too but I would justdouble the vanilla and cinnamon for flavour and definately add the sweetener. The topping is simple, no fat Chobani plain greek yoghurt, berry flavour protein powder and frozen berries. It really helped moisten the cake too. For those lactose intolerant use a lactose free yoghurt or soy based yoghurt if you not allergic to soy.
Cookies & Cream Mug Cake
1 egg, beaten
1 Tbsp almond meal
1 Tbsp cookies and cream whey protein powder (could use any flavour really)
1 tsp coconut flour
1/4 tsp cinnamon (I dont measure but just shake it in so its about 1/4 to 1/2)
1/2 tsp vanilla
1 Tbsp unsweetened almond milk
option 1 tsp honey or rice malt syrup (definately use if not using protein powder)
Mix all ingredients and pour into a greased (using coconut oil) mug and microwave for about 1 minute (I have an 1000 w microwave). Push on the top of the cake and if it springs back its done!
Creamy Berry Frosting:
1/4 cup plain no fat Chobani yoghurt
approx 3-4 Tbsp frozen mixed berries
1 Tbsp berry whey protein powder (optional) but I had a sample pack so used it
Using a stick blender process til blended and pour some over the top of your mug cake, you might not want to add all of it its up to you. I made extra so I have some as a snack later in the day.
OMG!!!! Well thats how I have to start this post. This slice is seriously out of this world!!! Totally clean eating and it really does taste like a snickers bar just without all the bad fats, sugars etc. I was really impressed. This recipe is adapted from a recipe I found on Instagram by @tastyhealth, she used peanuts but as my tummy doesnt like peanuts so much I decided to try it with some freenut butter and cashews instead and I love love love the flavour! Ahhhhhhhhhhhhhmazing!!!! I used a slightly larger square dish so my slice is a little thinner. Each piece tastyhealth says is just under 70 calories, 3.5 grams of protein, 4 grams carb and 4 grams of fat. TRY IT!!
Clean Eating Snickers Bar Slice
Makes 24 little pieces
1/3 cup almonds
1/2 scoop cookies and cream whey protein powder (can use vanilla or chocolate)
2 tsp pure cocoa
1 Tbsp unsweetened shredded coconut
(1-2 tsp water or coconut oil optional if needed to make it a little stickier)
Put all above ingredients in a food processor and blend. Push into a square dish lined with glad wrap or grease proof paper.
1/3 cup freenut butter (or peanut butter)
1 scoop cookies and cream whey protein powder (or vanilla)
1/4 cup roughly chopped cashews (or peanuts)
1/4 cup water
(I personally dont think a sweetener is needed but its personal preference)
Mix together in a bowl and spread over crust.
4 rows of greens organic 85% dark chocolate
(optional 2 tsp rice malt syrup) but again I didnt use it, but thought I’d mention it incase you have a sweet tooth!
Melt chocolate and pour over filling. Refridgerate or place in the freezer if you want to try this quicker!! Until chocolate is set.
I do have a fully clean eating chocolate recipe on my blog, you could use this as the top layer.
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.
For all those peanut butter lovers out there, I have to have peanuts sparingly, my body doesnt like them. Pity as my taste buds do!! But my kids love peanut butter so this little treat was a big hit!!
So simple to make. Kinda like a peanut butter cup they have in the US, I dont even know if we get them in Australia???
Mini Chocolate Peanut Butter Pie
1/2 cup of raw nuts (cashews/Almonds I used)
2 Tbspn unsweetened shredded coconut
8 pitted dates
1 Tbsp water
2 tsp pure cocoa
Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan and place in freezer.
Approx 1/3 cup natural peanut butter (I just did a couple of dessert spoonsful, maybe 1/3 cup)
1 Tbsp rice malt syrup or honey or sweetener of choice
Mix together and pour over crust and pop in the freezer while you prepare chocolate
2 rows of greens organic 85% dark chocolate melted
(or to be completely clean….1 Tbsp almond butter, 2 tsp coconut oil, 1 tsp pure cocoa and about 1 tsp of rice malt syrup or honey (sweeten to taste) mix together and pour over peanut filling and freeze for an hour)
So simple, just pour melted chocolate over the peanut filling and freeze for an hour!