SPRING RAINBOW RADISH SALAD

Ok this one has become a bit of a favorite of mine as it's so insanely easy (I'm talking it's going to take you all of ten mins) but looks like an actual dream. Ticks all the health boxes too ! INGREDIENTS:

2 cups spinach  

1/2 avocado  

1/2 cup egg whites  

3 x rainbow radishes (we are aiming for this to be as colorful AF so the more diff types the better!)  

1/4 cup flaked almonds  

HOW:  

 - Let the slicing begin! Take a mandolin slicer and set it quite thin (watch those fingers!) and start slicing you radishes. Once done set aside. 

 - slice avo with a knife, also quite thin. 

- roughly chop spinach and place in a bowl. Add avo, almonds and radish and toss ever so gently.

- pre heat fry pan, spray lightly with coconut oil and pour in egg whites. Keeping these moving around with a wooden spoon while cooking is key for these bad boys. As they start to cook and fluff up take them off the heat and add to the salad. 

- toss all ingredients in the bowl together, serve the salad naked or add a touch of lemon juice and you are good to go! 

LAVENDER ACAI BALLS

100g acai

1 cup almond meal

1 cup Purely inspired vanilla protein 

2 tbs coconut oil

2 tbs Apple sauce

1 cup raw cashews

2 tbs egg white protein

2 tbs water

2 tbs dried lavender

Edible stars (completely optional but I'm a sucker for magical food!)

• Soak cashews in Luke warm water and set aside, this will soften them up.
• Combine all dry ingredients in a medium size mixing bowl (only use half of the lavender)
• Place all wet ingredients in a Nutribullet and blend until combine.
• Drain cashews and add them to the Bullet and blend again.
• Add wet mix to mixing bowl and stir until a dough like mix is formed.
• Start ballin! Take 1 tbs of the mixture at a time and roll into balls, sprinkle with dried lavender and edible stars.
• Store in an airtight container in the fridge and ENJOY!

UNICORN PEANUT BUTTER BALLS

An adaption from my Peanut Butter Cookie Dough Balls, these guys are not only delicious but magical too. Because everyone needs some sparkle in their life, right?!

Using beetroot powder and blue algae to flavor and color the balls with their superfood goodness and edible glitter to make them shine, these are one of those instagrammable treats that are good all around.

UNICORN PEANUT BUTTER BALLS

INGREDIENTS:

1/2 cup cashews
1/2 cup peanuts
1/2 cup pb2 powder
1/4 cup coconut oil
3/4 cup apple sauce
1 tbs lacuma powder
3/4 cup vegan vanilla protein
2 tbs desiccated coconut
1/4 cup almond meal
2 tablespoons beetroot powder
2 tablespoons blue algae

HOW:
- Take the peanuts and the cashews and give them a quick 5 Sec whiz in a bullet Bullet blender. The idea is to keep them rough and chunky, this will keep your balls texturally exciting. Transfer them to a medium sized mixing bowl.
- Add the remainder of the dry ingredients to the mixing bowl and stir until combined.
- Add the apple sauce and get mixing! The mixture should start to be getting a little dough like. You want this to stay on the dryer side but still mould-able. If it's too dry add 1 tbs of water and stir again.
- It's now time to be a baller and get Rollin'! Divide your batter into three bowls, adding the beetroot powder to one batch, the blue algae to another and keeping one third of the batter plain. Mix well.

- Aim for balls about 1 inch or so in diameter. The mix should make around 15-17 balls depending on size.

-Mix up your glitter and roll the balls through it! More glitter, less bitter!
- Store in an air tight container in the fridge and enjoy!
 

RAW SALTED ROSE CHOCOLATES

Roses and cacao, does it get any more loved up than that?! Whether it's for a loved one or just to show yourself some serious selflove these collagen filled, super food chocolates are where it's at this Valentine's Day. 

INGREDIENTS:

1/2 cup Cacao butter

1/2 cup coconut oil

1 &1/4 cup Cacao powder

1/4 cup collagen peptides

3 dates soaked (optional)

8 drops rose oil

1/4 tsp cinnamon

Garnish:

Cacao nibs

Pink Himalayan sea salt

HOW:

- Soak dates in 3 tbs of hot water and leave to the side.

- Melt cacao butter and coconut oil together, I would do this Bain marie style, (sauce pan of boiling water, with a bowl of the cacao & coconut floating on top) This technique will gently melt the ingredients without spoiling them. Once melted transfer to a bullet blender.

- Drain the dates, add to the bullet along with all other ingredients. Blend until this is thoroughly combined and looking super glossy.

- Pour mix into choc molds or you can do what i did and use a rubber ice cube tray. Sprinkle with cacao nibs and a touch of pink Himalayan sea salt and these bad boys are ready for the fridge.

- depending on the thickness, these could take anywhere from 20-60 mins to set.

- Once set pop them out, give them to your loved ones or give yourself some love and enjoy this decadent treat. Store in the fridge in an airtight container.

PUMPKIN SPICE VEGAN PROTEIN BALLS

PUMPKIN SPICE VEGAN PROTEIN BALLS

2/3 Cup Soaked cashews
2/3 cup Pumpkin Puree
1 tsp Pumpkin spice
2/3 cup flaked coconut (extra for rolling)
1/2 cup Vital Proteins Vanilla Collagen peptides
1/2 cup Vanilla Vegan protein powder
2 Tbs coconut oil

 HOW:

- Soak cashews in luke warm water for 20mins, drain.

- In a bullet blender combine the soaked cashews, pumpkin puree and coconut oil until smooth. Take contents of the bullet & pour into a medium sized mixing bowl
- Add the remaining ingredients and mix thoroughly until a dough like form is made, balls should be on the sticky side.
- Time to ROLL! Take 1 tsp of the mix at a time and roll into balls then roll in the coconut, repeat until all balls are made
- Store in the fridge in an air tight container, this will made sure the coconut oil is set and will keep the balls firm

ENDLESS SUMMER ENERGY BALLS:

Uh oh it's that time of year. Did you know that about six percent of us suffer from seasonal affective disorder (S.A.D.)? The “winter blues” can cause extreme tiredness, an intense craving for carbs (especially sweets), irritability, weight gain, and the desire to avoid social situations. 

Luckily we can go into damage control and agreat way to combat S.A.D. is through your diet! Avoiding sugars, eating lots of Omega-3 fats, foods containing Tryptophan, folic acid, lean proteins, and unprocessed foods are excellent for boosting your mood and energy. Here are the top foods that you should be sneaking into your daily diet.

Dark leafy greens

Dark chocolate

Blueberries

Walnuts, sunflower seeds, flaxseeds

Salmon, Trout, Mackeral

Turkey, chicken breast, pumpkin (all great sources of Tryptophan)

Sooooo here comes my endless summer balls to save the day.

INGREDIENTS:

1/3 cup sunflower seeds

1/3 cup flaxseeds

1 cup walnuts

1 cup blueberries

1/2 cup shredded Coconut

1 scoop (21g) of Collagen beauty greens by Vital proteins (this can be substituted for another brand green supplement)

2 scoops (60g) vanilla vegan protein powder

HOW:

• take a medium size mixing bowl and combine the collagen greens, coconut and protein powder
• In a bullet quickly whiz around the seeds, walnuts and blueberries until combined.
• All the contents of the bullet to the bowl and mix throughly.
• Time to start ballin'! Take a tbs of the mixture at a time and start rolling the balls, the balls should be about 1 inch in diameter. After they are rolled roll them again in cacao powder to help seal them up.
• Store in an airtight container in the fridge and say a giant buh-byeeeeee to S.A.D

HEALTHY PALEO BUFFALO CAULIFLOWER

Yes you actually read that correctly, HEALTHY BUFFALO!!! Just because you are bing healthy doesn't mean missing out on you fav things and this one, well, I feel like you'll be thanking me from now on.

Before I reveal all the buffalo sauce secrets, let's have a quick look at ghee. Ghee is clarified butter, it's made from separating the milk solids from the butter leaving the fatty parts that are actually good for you. (Yes this is another fat is your friend thing)

Quick benefits of Ghee:

• Has a High Smoke Point.
• Rich in Fat Soluble Vitamins A, D and E.
• Casein and Lactose intolerant people friendly
• Ghee Made From Grass-Fed Cows Contains CLA.
• Ghee Contains Butyrate, an Essential Short-Chain Fatty Acid.
• Ghee Tastes like BUTTER!!!

This sauce can be used on everything from chicken to spicing up your favorite vegetable dish, it's a winner amongst friends and all round comforting AF.

Ingredients

3 tbs ghee

4 cloves of garlic

1/3 cup Sriracha

1/2 tsp smoked paprika

Juice of one lemon

2 tbs Bragg liquid aminos

Pinch Himalayan pink salt and black pepper

1 head of Cauliflower

How:

•Preheat oven to 350 degrees F.

 •Wash Cauliflower and chop into bite size pieces, place on a baking tray, lightly spray with coconut oil and bake for 25 mins

•While this is baking, it's time to work on that gamechanging buffalo sauce.

 •Preheat frypan on a medium heat, add garlic and ghee, simmer for a min or two, add sriracha, paprika, liquid aminos, lemon juice, salt and pepper. Take a wooden spoon and gently stir the mix to combine all ingredients as it continues to simmer for another 5 mins.

 •Take frypan off the heat and transfer mix to a bullet blender, blend for 30 Sec or so it is completely combined and sauce like.

•Now let's put these bad boys together.

•Your Cauliflower should be roasted and ready to rock, place Cauliflower in the frypan (over a low heat) that you previously used for the sauce, pouring the buffalo sauce on top. Keep the Cauliflower moving, make sure it's completely coated in the buffalo sauce, once coated you are good to go!

Serve as a GUILT FREE appetizer, a side or even a game day snack!

Serves :4

Calories 193

Fat 12.1

Carbs 13

Sugar 6.5

Protein 8.3

CHARCOAL BERRY DETOX SMOOTHIE:

Ok so you are looking at this saying wtf is she up to now, before you run away from this black goodness let me explain! It's Fall , time to get into serious detox self love mode post summer craziness

Activated Charcoal is a game changer in the detox world and has so many uses, everything from a teeth whitener to a water filter but before I go off on a tangent today we are focusing on its detox properties!

Activated charcoal helps to bind to toxins and chemicals and remove them from the body. Therefore drinking it is a powerful way to help your body detox and remove these nasties in your bod and ITS COMPLETELY TASTELESS!!

This smoothie has a super clean collagen protein and turmeric as an anti inflammatory making it a perfect way to sneak CHARCOAL into your system! *Please note because this packs a punch it's recommended you have it in the afternoon so it doesn't effect any medication, it can be used daily however give your body one rest day from it per week.

1/2 tsp turmeric

1 tsp activated charcoal

2 scoops of vital proteins collagen peptides (all my plant based babes out there can use a vegan vanilla protein instead)

3/4 cup unsweetened almond milk

1/2 cup water

3/4 cup frozen raspberries

HOW:

• Add all ingredients to a Bullet blender
• Blend
• Serve in a glass, top with turmeric and a raspberry and BOOM. Detox heaven.

Calories: 175

Carbs: 18g (10 of which are fiber)

Sugar: 8g

Protein : 20g

Fat: 2.8

MOCHA ENERGY PROTEIN TRUFFLES:

These delicious balls of goodness may just win the award for the most fool proof snack to make EVER. Seriously easy and seriously delicious. Packed full of ALLLLLL the superfoods (Maca powder, cacao & coconut oil) to give your energy levels and your metabolism a lil boost pre workout or to pick you up and fill that choc craving in the afternoon. These guys are high in the good kind of fat that help your body lean down, so essentially another GUILT FREE treat to add to the list!

INGREDIENTS:

1/2 cup cashews

1 cup vegan choc protein (I used Vega sport performance)

1/4 cup coffee grinds

1/4 cup melted coconut oil

1 tbs Maca powder

3 tbs Almond meal

1/2-3/4 cup water

2 tbs cacao + 1 tbs for rolling

• Add all ingredients into your Nutribullet or blender and blend until combined . Start off with 1/2 cup of water and add more as needed. The goal is for it to come out looking like breadcrumbs so this may take a full 3/4 cup of water.
• Once ingredients are combined it's time to get ballin'! I wasn't lying when I said this was easy! Haha.
• Take a tbs of the mix and roll into a ball, then roll in cacao powder, repeat until the mixture is gone, this should make roughly 15-18 balls.
• Store balls in an air tight container in the fridge.

Serves 15-18

Per serve

Calories 100

Carb 2.2

Fat 7

Protein 6.5

Sugar .5

RAINBOW VEGGIE PLATE:

Fall has finally hit, which means we are in search of more nurturing and comforting things to eat. We are start to cook a little more, start to introduce those delicious fall flavors, roast things and really embrace alllllll the delicious things more than ever. So what better time to ditch the beige food and embrace all the colorful things and give your metabolism a boost along the way. This dish can be a side for any lean protein shared for two or an entire meal for all those plant based foodies out there. Studies have shown that eating "rainbows" or colorful foods is amazing for your metabolism, so don't be shy, get experimental if you like, the more color the better with this one.

INGREDIENTS:

1 1/2 cup cauliflower rice

4 rainbow carrots

20 asparagus spears

1/2 pomegranate

2 tbs tahini

Handful of fresh dill

35 g dry roasted almonds (handful )

1 pinch chilli flakes

HOW:

• Pre heat the broiler on high.
• Cut the bases off the asparagus spears and set aside
• Peel carrots and cut into spears length ways, I would try and keep them a similar size to the asparagus, this will ensure things all cook at a similar rate.
• Take two pans and spray lightly with coconut oil, place the asparagus in one, carrots in the other and lightly spray with coconut oil again then place under the broiler. Set a timer for 5 mins, once timer is up turn veggies over and repeat. The goal here is slightly roasted looking veggies so if they need another min or two on each side depending on the strength of your broiler.
• While this is cooking get started on the rest of the Prep and the cauliflower mix. Start by chopping the almonds and taking the seed pods out of the pomegranate. Set these aside and now move on to the cauliflower.
• Lightly spraying a pre heated fry pan with coconut oil, add cauliflower and chili flakes and lightly sauté for a couple of mins. Transfer to a small bowl, add the tahini, dill and stir throughly until combined.
• Take the carrots and asparagus out from under the broiler and now you are ready to putting it all together!
• Take the cauliflower mix and spread it about 1/2 inch thick on a plate to create a base, follow this with a layer of the carrots and the asparagus, followed by almonds, pomegranate and some fresh dill annnnnnd you've got yourself one impressive looking side for two or main meal.

Serves 2

Calories: 275

Fat: 17.5g

Carbs: 17g

Sugar: 11g

Protein: 10g

SWORDFISH CEVICHE

​Summer may have come to an end however my love of fresh meals that leave you feeling oh so good will never die. Ceviche will always be a favorite of mine; it's healthy, it's super simple but impresses friends and lovers and tasty AF. What is it? It's originally a Latin American recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice "cooks" the proteins in the fish, it appearing opaque and cooked but essentially it's raw. This is another recipe that can be an entire meal if made for two or served as a pre dinner snack to impress friends with corn chips and a killer sangria, I mean there's just so many options!

INGREDIENTS:

1 lb raw swordfish

Juice of 2 limes

1 jalapeno finely sliced

1/2 cup freshly chopped cilantro

1/2 cup freshly chopped mint

7 oz lite coconut milk

1/4 cup shaved coconut

HOW:

- Take a super sharp knife to the swordfish fillet and slice it as thin as possible, cutting into pieces roughly an inch in length and 1/8 of an inch thick. Place in a medium sized bowl.

- Cover the swordfish with the lime juice, add the sliced jalapeno, stir and leave for 20mins.

- While this is "cooking" in the lime juice , take a frypan heat to a medium heat and "toast" the coconut. This process is actually quite quick so keep an eye on it. As soon as the coconut flakes start to change in color and lightly brown take it off the heat and place in a bowl to cool, this will also insure that it won't continue to cook in the hot pan even though the heat is turned off.

- Once the 20mins is up, add the coconut milk, cilantro and mint and make sure it is all stirred through. Yup this bad boy is ready to serve- how easy was that?!

- Serve in stemless wine glasses or drinking glasses (this has a super impressive effect while portioning it perfectly) Top the ceviche with the toasted coconut and you are ready to rock! This can be served with alone in a glass or with a side of tortilla chips and eaten together.

if serving 2:

Calories: 352

Protein : 45

Carbs: 6

Sugar: 2.5

Fat: 15

GLUTEN FREE COOKIE DOUGH CUPS

This one doesn't need any words except GET IN MY FACE. I was on a mission to create something insanely delicious yet still keeping me on point with my eating, I mean we are in our last weeks of summer, why ruin the beach body now?! After playing around in the kitchen who knew the answer was chickpeas and protein powder and believe it or not but these tick all the healthy boxes; Sugar free, vegan, gluten free, raw, dairy free, grain free so yes I have literally made magic happen haha. Oh and did I mention that this is another easy bendable thing too?! 🙈 So now there's no excuse to not make these immediately.

INGREDIENTS:

Paper/foil Cupcake trays X 8

1 can of chick peas

1 scoop vanilla or choc protein powder (this can either be vegan or whey and which ever flavor you decide on will just slightly flavor the cookie dough so this can be whatever give like!)

1/3 cup almond meal

2 tbs flax meal

1 tsp baking soda

1 cup almond milk

Chocolate:

1/3 cup cacao powder

1/4 cup melted coconut oil

HOW:

- Rinse and drain the can of chick peas and add to bullet blender.

- Add almond milk and blend until smooth.

- Add all other ingredients and blend again.

- Sample this bad boy, assess if you need to add more protein powder or not. If you need a slightly sweeter taste then add another tbs and blend again (you could also use stevia if needed),  then praise me for being a genius and then put the container in the freezer while you start on the cups. 

- Combine the coconut oil and cacao in a small bowl until a smooth chocolate is formed.

- Lay out paper cupcake trays and start to fill one at a time with the chocolate. Use 2 tbs of the choc per tray, swirl the choc around the tray so the base is covered and it runs up the sides 3/4 of an inch high. Set the other half of the choc mixture aside, you'll need this for the tops in 5 mins.

- Place choc moulds in freezer to set for 5 mins

- Take out both the choc moulds and the cookie dough. One mould at a time spoon 1 tbs of the cookie dough into the cupcake mould patting it down as flat as possible, continue this for all 8

- Now for the tops! Take 1 tbs of the choc and drizzle on top of the cookie dough, spread it around to create a "lid" on your cup.

- Place in the freezer for 5 mins, then transfer to the fridge until ready to eat. Enjoy!

NUTRITION INFO per serve

SERVES 8.

CALORIES 135

CARBS 12.5

FAT 4.4

SUGAR 0.2

PROTEIN 8.4

CHOC CHIA MOUSSE

 😍 Healthy people love chocolately things too and Ahhhh talk about easy, once again this is a blend blend blend kinda thing. This guy can be a dessert to keep you on track and focused on those goals or an even awesome brekky (I mean high in protein, good fats and fiber, sounds pretty perfect to me) to make the night before when eggs seems oh so hard in the morning. It's vegan, paleo, sugar free, dairy free and gluten free and bound to keep all food requirements focused tummies happy.

INGREDIENTS:

1/3 cup chia seeds

1/3 cup cacao powder

2 cups almond milk

1/4 cup choc vegan protein powder

1 tbs coconut oil

HOW:

- Place all ingredients in the blender and BLEND BLEND BLEND

- Open bullet container, give it a stir and blend again!

- Place into ramekins and into the fridge for about an hr and tadaaaaaaa chocolately dairy free guilt free goodness.

Serves 3

Calories per serve 240

Carbs 18g (13 of which are fiber!)

Fat 16

Protein 13

Sugar 0

PALEO CAULIFLOWER DOLAMDES

Yup I'm still Mykonos dreaming 💭 and going to all lengths to create that little bit of Greece at home. I've played around and created a Paleo friendly, low carb version of the traditional Dolmade. Yes this may have my Greek friends looking at me in disgust however this recipe makes this classic guilt free and means I can eat them erry damn day if I want to.

INGREDIENTS:

2 cups cauliflower heads

1/4 cup freshly chopped parsley

1/4 cup freshly chopped dill

1/4 tsp sumac

Juice of one lemon

2 tsp of lemon rind finely grated/

2 tbs Tahini

1 tbs olive oil

Pinch of black pepper

Pinch of Himalayan pink sea salt

10 vine leaves (you can get these on Amazon if you can find them in a grocery store, they usually come in a jar)

HOW:

- take the cauliflower and chop up super fine as if it were "rice". You can also use the pre packaged Cauliflower rice from Trader joes to save time of need be.

- Once rice is chopped, pre heat fry pan and lightly spray with coconut oil. Add the chopped cauliflower to the pan and sautée on a low heat with the lemon juice, sumac, salt and pepper. Remove from heat as the cauliflower begins to turn slightly transparent.

- Place cauliflower in a medium mixing bowl. Add the tahini, olive oil and herbs and mix thoroughly. You mix is now ready to rock!

- Take you vine leaves, rinse them thoroughly and lay flat shiny side down.

- Take 2 tbs of the cauliflower mix and place in the middle of the base of the vine leaf. And now it's time to roll!

- Bring the two sides into the center and begin to roll your Dolmade up tight, keeping it compact the entire time.

- Place the stuffed vine leaf opening down on a plate and move on to the next one. Repeat this until the mixture is gone.

- Now that they are rolled, lightly spray /or drizzle the Dolmades with olive oil, sprinkle with dill and the remaining lemon rind and you have yourself a delicious Greek treat.

- Store in the fridge in an air tight container.

- These can be served as an appetizer among friends or as a great snack.

Serves 8

Calories 50

Fat 4

Carbs 3

Protein 1

Sugar 0

SUPER SIMPLE PEANUT PROTEIN POPS:

Makes 8

As the temperature continues to rise so does my need for ice cream. I created these bad boys on the remnants of my cupboards, not only are they so high in protein they could double as post workout recovery but they are also the perfect dairy free healthy (sugarfree) sweet treat. Annnnnnnnd the best bit?! They are so insanely simple to make these are quickly going to become your go to.

Ingredients

4 scoops vanilla protein (this can be vegan or whey protein powder)

3 tbs pb2

3 cups unsweetened vanilla almond milk

1/2 cup coconut oil

1/2 cup cacao powder

HOW:

- In a bullet blender add 3 tbs coconut oil, protein powder, pb2 and almond milk and blend until combined

- Pour in to ice pop moulds

- Freeze for 2 hrs

- Take out of the freezer and set aside for 5 mins

- Mean while in a ramekin combine 5 tbs of coconut oil and the cacao powder until a melted chocolate type consistency is formed.

- Take pops out of the moulds and dip into the choc one by one and place in mould upside down to set.

- Store in the freezer in an air tight container

Serves 8:

Per serve...

Calories 216

Carbs 6

Fat 15

Sugar  .5

TURMERIC GOLDEN BALLS

Turmeric is a super food that you need to get friendly with! It works as an anti-inflammatory, packed full of anti oxidants, great for gut health, to strengthen your immunity, boost energy levels all while lowering your blood sugar.

Ahhhh sign me up. Turmeric on EVERYTHING!

INGREDIENTS

4 scoops vanilla vegan protein

1 cup apple sauce

2 tbs coconut oil

1/2 cup raw cashews

1/3 cup of desiccated coconut 

1/4 cup flaked almonds

1 heaped tbs turmeric + extra for rolling

2 tsp ginger powder

2 tsp cinnamon

2 tbs almond meal

1 pinch of black pepper

HOW:

- Combine all dry ingredients except the nuts in a medium mixing bowl

- Roughly chop the raw cashews & sliced almonds, add to the bowl and combined thoroughly. These are going to be key for texturally exciting balls.

- Add wet ingredients to the bowl and mix until a dough like mix is formed.

- Now it's time to start Rollin'. Take a heaped tbs of the mix, roll in to balls about 1 inch in diameter. After you've rolled your balls lightly dust the balls/coat them in the remainder of the turmeric.

- Store the balls in an air tight container in the fridge, this will keep them fudge like.

- Enjoy the balls as a guilt free pre or post workout snack or just on the go.

GLUTEN FREE SAVORY SWEET POTATO PANCAKES

Pancakes are something I could literally eat for breakfast, lunch, and dinner erry damn day. So as this obsession of mine has continued I've become quite creative with variations but this would by far have to be my savory favorite and once again like the theme you see in most of my recipes SUPER EASY!

Pancake mix:

1/2 cup egg whites

1 cup sweet potato purée

1/4 cup nutritional yeast

2 tbs coconut flour

Pinch of Himalayan pink salt

Pinch of Black Pepper

Pinch of baking powder

1/4 cup of freshly chopped Dill

1/4 cup freshly chopped Chives

TOPPING:

4 Brussel sprouts quartered

4 mushrooms sliced

1/4 cup sliced almonds

4 chicken tenders poached and shredded

2-3 tbs of your Fav hot sauce

2 tbs tahini mixed with 2 tbs of water.

PANCAKE BATTER:

- start with the sweet potato purée. You can buy this pre puréed or do it yourself, I like to do it myself because it's simple but either works. If DYI it's as simple as boiling the sweet potato pieces in water until soft, draining and blending in your bullet /blender

- To the bullet/ blender add all the ingredients for the pancake mix minus the dill and chives and blend.

- Take half of the dill and chives and add to the mix but only stir through.

- Set aside.

While that is resting, this is where you prepare your toppings for these glorious pancakes. Remember you can have WHATEVER YOU LIKE on them, I went with the poached chicken option but your options are endless.

TOPPINGS:

- Pre heat pan and lightly spray with coconut oil, Cook mushrooms and sprouts until golden

- Add sliced almonds and cooked chicken to the veggies in the pan and cook for two mins, I like to add a couple of splashes(or more depending on how adventurous I'm feeling 😉) of my fav hot sauce to this bit for some extra kick, it also works to lightly coat all ingredients nicely.

- Set pan aside.

Cooking your Pancakes:

- Pre heat pan number 2, lightly spray with coconut oil and begin to cook your pancakes. spoon 3 tbs of batter per pancake, I usually try and do three pancakes per pan. Cooking time will vary from 5-7 mins

Putting it all together!

- It's all about the layers! I have a bit of a system.... Pancake, spread tahini, spoon Veggie and chicken mix, sprinkle with chives and dill, place pancake two on top and repeat!

Serves 2 

NUTRITION INFO: note this includes toppings etc

Calories 450

Carbs 38

Fats 16.5

Protein 44g

Sugar 1

PEANUT CHOC CHIP COOKIE DOUGH BITES

Cookie dough bites that are good for you?! Umm whaaaat?! Yup, this Another one that falls into the glutenfree, sugar free, paleo, vegan and chemical free categories. Generally I'm a huge fan of a protein ball but I have to admit that these would have to be up there with the best that I've had. Packed full of protein and good fats these balls are a great energy boost and free of any nasties. Super quick and easy to make annnnnnd they taste so god damn good it might be hard to keep them around for long.

INGREDIENTS:

1/2 cup cashews
1/2 cup peanuts
1/2 cup pb2 powder
1/4 cup coconut oil
3/4 cup apple sauce
1 tbs lacuma powder
3/4 cup vegan vanilla protein
2 tbs desiccated coconut
1/4 cup almond meal
1/4 cup cacao nibs

HOW:
- Take the peanuts and the cashews and give them a quick 5 Sec whiz in a bullet Bullet blender. The idea is to keep them rough and chunky, this will keep your balls texturally exciting. Transfer them to a medium sized mixing bowl.
- Add the remainder of the dry ingredients to the mixing bowl and stir until combined.
- Add the apple sauce and get mixing! The mixture should start to be getting a little dough like. You want this to stay on the dryer side but still mould-able. If it's too dry add 1 tbs of water and stir again.
- It's now time to be a baller and get Rollin'! Aim for balls about 1 inch or so in diameter. The mix should make around 15-17 balls depending on size.
- Store in an air tight container in the fridge and enjoy!

Nutritional info:
Serves 17
Calories: 112
Carbs: 5
Fat: 8
Protein: 6
Sugar:2

MINI NO BAKE VEGAN LEMON & BLUEBERRY "CHEESECAKE"

God damn talk about delicious. This one will have you shocking guests when you tell them it's free of any nasty things and waistline friendly (yes this is one of those fat is your friend things) I'm telling you, it's THAT good.

This is pretty much entirely made in a NutriBullet / Blender and takes no more than 20mins (excluding fridge time). I'm a complete sucker for an easy, low fuss recipe and this is one of them. Not to mention that it ticks all those healthy boxes : Paleo, Dairy free, Gluten free, Sugar free and raw.

Serves 6

Remember this guy is super dense so it serves 6, I love making mini single serve cheesecakes in ramekins or cupcake trays because I love individual portioned desserts and it makes presentation and serving sooo much easier when having guests over for dinner.

INGREDIENTS:

2 cups raw cashews

1/2 cup apple sauce

1/2 cup frozen blueberries thawed - save a couple for topping

3 tbs lemon juice

4 tbs coconut oil - melted

4 tbs of grated lemon rind

1/2 Pinch of Himalayan pink salt

Crust:

1/3 cup golden flaxseed

2 tbs coconut oil

1/3 cup raw almonds 

2 medjool dates

1 tbs lacuma powder

1/2 tsp cinnamon

HOW:

"Cheesecake Filling":

• Soak cashews in water for a minimum of 20mins, ideally 1 hr. The longer you soak them the creamier they will be.
• Take soaked cashews (make sure you've drained them) and place them in a bullet/blender. Blend til smooth.
• Add the blueberries, apple sauce, lemon juice to the cashew mix and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN.
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base!

Crust:

• Once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

PUTTING IT TOGETHER:

• Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!
• Take a ramekin about 2" wide and 2" deep or a glass and press 1/6 of the crust mix into the bottom for your base.
• Spoon 1/6 of the cheesecake mix on top and spread the top smooth.
• Top this bad boy with anything you like! I went with the semi lazy yet effective blueberries and lemon rind twist
• Repeat this X 6
• Place cheesecakes in the fridge for at least 30 mins and BOOM ready to serve. Prepare to have to have your mind blown.

NUTRITIONAL INFO:

Serves : 6

Calories per serve: 300

Fat: 22

Carbs: 15

Sugar: 7

Protein: 7

FUDGEY BERRY PROTEIN BARS

Ok so you all know I'm a huge fan of a protein ball and over the weekend I thought woaaaaaah what if I mix it up and made my own insanely delicious dessert like FUDGEY BERRY PROTEIN BARS!! Mind blown annnnnnnnd it got the huge thumbs up from all the family.

INGREDIENTS:

1 cup vanilla vegan protein

2 cups of defrosted frozen berries (don't drain them as the juice works really well in this)

1/2 cup almond meal

1/2 cup cashew butter

1/4 cup melted coconut oil

1 vanilla bean pod

1/2 cup freeze dried raspberries

HOW:

• Blend the berries in a bullet blender until smooth. Add the cashew butter, coconut oil and the inside seeds of your vanilla bean and blend again. Pour contents into a medium mixing bowl.
• Add almond meal and protein powder to mix in the bowl and stir through.
• Take half of the freeze dried raspberries and gently fold through your mix, this looks a lot better chunky and works as little flavor explosions in the slice. Set mix aside.
• Line a medium sized brownie baking tray with waxed paper
• Add mix to the tray, spread about 1 inch thick.
• Sprinkle the remaining freeze dried raspberries on top, place in the freezer for 20mins
• Once hard, cut into squares 2x2 inches and these bad boys are ready to rock!
• Store in an airtight container in the fridge or freezer, I kinda dig the frozen vibes on a super hot day but either option is pretty god damn delicious.

SERVES: 9

CALORIES : 215

CARBS: 7

FAT: 17

PROTEIN: 11

SUGAR: 2