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! 

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.

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

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

ZUCCHINI AND DILL FRITTERS

Breakfast is without question my favorite meal of the day. Zucchini fritters are right up there on the list of fav breakfast food too, however it's rare to come across gluten-free friendly versions of these bad boys. Here's a recipe that's so insanely easy that you'll have no excuse not to have a Sunday brunch at home.

INGREDIENTS:

1 med zucchini grated

3 tbs coco flour

1/4 cup egg whites

2 eggs

1 tbs goats cheese

Handful of fresh dill chopped

Pinch of Salt and pepper

Pinch of baking powder

HOW:

- Place all ingredients in a mixing bowl and mud thoroughly with a wooden spoon

- Pre heat frying pan and spray lightly with coconut oil

- It's time to cook these bad boys! Take 3 tbs of the zucchini batter on to the pan like you would to cook a pan cake.

- Brown on both sides, this should take about 3-5mins each side and BOOM.

- Serve with all the breakfast treats or do what I have done above and use them as breakfast burger buns!

GLUTEN FREE, PALEO CAULIFLOWER PIZZA CRUST

Beeeeeeecause everyone needs PIZZA!!

INGREDIENTS:

1 cup raw cauliflower blended finely/ puree 

I cup tiger nut or coconut flour 

2 tbs chia

2 tbs flax

2 eggs

1 tbs nutritional yeast 

1 tbs chopped rosemary

1 punch of salt and pepper

HOW:

• Pre heat your oven at 400 degrees f.
• Take the the raw blended cauliflower / purée and lightly sauté it for 5 mins in a pan over a mild heat. Take it off the heat and place in a Muslin cloth (or a thin tea towel) and wring out any fluid. Yes this is the most annoying step but removing the fluid will make sure your base turns out nice and crispy!
• Place the moisture free purée in a bowl, combine with all the ingredients and make a dough like mixture. 
• Line a baking tray with wax paper or aluminum foil and spray lightly with coconut oil.
• Split the mixture into two balls. And flatten into two pizzas about a 1/4 inch thick. 
• Cook bases in oven for 5-7 mins until the edges are lightly browned. 
• Take them out of the oven, top with all the delicious things you want on your pizza and return to the oven to cook for another ten mins. 
• Fuck yesssssss. It's pizza time.
  
  Enjoy babes xxx

SALTED CARAMEL BREKKY BOWL

This bowl of goodness can be either a Brekky Bowl or a Post workout treat as its packed full of protein to help repair those muscles after a serious sweat sesh!

INGREDIENTS:
1 scoop quest Salted Caramel protein
1 pinch cinnamon
1 cup water
1 tsp flax oil
1 tbs chia seeds
1 cup water

HOW: 
- place all ingredients in a bullet blender and blend
- place blended mix in the freezer for 10mins (this will help the mix get cold and the #chia to expand) 
- take mix out of the freezer and pour into a bowl, top with #berries, mulberries, hemp seeds and #coconut and BOOM!

GLUTEN FREE CRISPY CHICKEN TENDER BITES!!!

Ok, I've nailed it. It's healthy but tastes like it shouldn't be, super tasty and GLUTEN FREEEEEE!!!! The secret is the crispy coating! Helloooo Enlightened Sriracha Fava bean crisps blended up with a touch of salt and pepper and nutritional yeast. 
Seriously next level.
 

INGREDIENTS:
6 Chicken tenders chopped into inch long bite sized pieces
1 cup of Enlightened Sriracha Crisps
1 tbs Nutritional yeast
1 pinch of Salt and Pepper
1/2 cup egg whites

HOW:
- Blend Enlightened Crisps, nutritional yeast and salt & pepper until the consistency of bread crumbs
- Take bites size chicken pieces, coat in egg whites, then coat in crisp mix
- Heat Fry pan, lightly spray with coconut oil
- Cook chicken bites until golden and crispy.

Stupidly easy but my god you will thank me for this one.
 

VANILLA CINNAMON DAIRY FREE CHIA PUDDING

Guilt free, vegan, paleo, sugar free, gluten free and dairy free this guy ticks all the boxes!

Chia seeds one incredibly nutrient dense "super food" high in fibre, protein, omega 3's and antioxidants they are certainly bang for buck as far as calorie spend is concerned. 

This pudding can be a dessert / breakfast / snack / I'm hangry and need something to fill me up and make me feel like I'm eating something treat like (really this couldn't be further from a treat so what a win!) 

 HOW: 

4 tables spoons chia seeds 

1 cup almond milk 

1 tsp cinnamon 

1 tsp organic vanilla essence 

2 tablespoons of organic shredded coconut 1 tsp stevia (completely optional, I would make it without it first to taste, then add if you need) 

 

Mix all ingredients in a bowl and leave for 15-20mins in the fridge while the seeds expand. 

 

Chop up a super ripe and delicious nectarine for garnish.

 

Transfer pudding into a glass, top with the nectarine slices and some shredded coconut and you've got it! 

CACAO CINNAMON BEET BROWNIES!!

Ahhhhh did someone say DESSERT? 
How about Sugar Free, Paleo, Gluten Free and Vegan BROWNIES?!
Deliciously layered Brownie with a Sticky Cacao fudge, this guy is a heart breaker.

INGREDIENTS:
1 cup Pureed Beets
1/4 cup Cacao powder
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 Flax egg (see note below on how to make it)
1 tbs Cinnamon
6 Medjool Dates
3 tbs Almond Butter

HOW:

FOR THE BROWNIE:
- Combine Beets, Cacao powder, Coconut Flour, 2 tbs Coconut oil, Cinnamon, Baking Powder and Almond milk. Mix until a batter is formed.
- Pre heat oven to 400' F.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1/2 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

FOR THE STICKY CACAO FUDGE:
- Sautee the Medjool dates in 2 tbs coconut oil, add Almond Butter and 2 tbs Cacao Powder until roughly combined.
-Take off heat and place in Bullet blender, blend till smooth and fudgey. 

PUTTING IT TOGETHER:
You are so close to dessert HEAVEN!!!
- Combine 2 tbs Coconut oil with 2 tbs cacao powder and spread thinly on brownie and allow to set.
- Cut into squares of even sizes
- Place one square on plate, get 1 tbs of fudge mix and place on top of brownie, place brownie square on top and sandwich together. 
- Top with cacao nibs and YAHHHHHHHHHHS ITS FINALLY READY!!!

*Flax egg:
2 tbs ground flax meal
4 tbs water
- Combine and leave to set until a gel like mix is formed.
 

ALMOND BUTTER & RASPBERRY COOKIE SANDWICHES

I finally was introduced to Apple flour, my god, this could certainly be a game changer in healthy sweet treats. I had a play and a little experiment and BOOM. These guys were created in typical bec style (easy, no fuss, all ingredients in kinda style) and then very quickly eaten, they were that good. 

INGREDIENTS:
3/4 Cup Apple flour (I used "Anti-grain" brand)
1/4 Cup Coconut flour
1/2 tsp baking soda
3 tbs ground flax
1 cup almond milk
1 tsp cinnamon
1 cup of fresh raspberries
1/2 cup organic almond  butter (opt for one thats sugar and salt free)

HOW:
- Pre heat oven to 400 degrees F.
- Combine all dry ingredients in a mixing bowl, add almond milk and form a dough like constistancy 
- Line tray with baking paper, spray lightly with coconut oil
- Begin to make the COOKIES!! Get a heaped teaspoon of the mix, roll into a ball, place on baking tray and flatten. Keep about a half an inch between each cookie.
- Bake for 10-15 mins until lightly golden.
- Allow cookies to cool
- Now the fun bit!! Pair them up, Flatten two raspberries, 1 tsp of almond butter, sandwich them together and you got it!!

SUNDRIED TOMATO & BASIL CAULIFLOWER RICE

Beaches, bikinis, sunshine and sand. Miami in less than three weeks, ITS HAPPENING!!! 
Any excuse to get super fit and bikini ready!!

This cauliflower rice ticks all the boxes; its Gluten free. Paleo, Vegan, super low carb and the perfect meal to help contribute to that bikini bod!

INGREDIENTS:
2 cups of Cauliflower florets
10 cherry tomatoes chopped
1 cup of green beans chopped into small segments
1/2 cup sundried tomatoes
3 tbs of flaxseeds
1/2 cup freshly chopped basil
Juice of one lemon

HOW:

-Blend the cauliflower florets in a bullet blender til it forms a super fine "rice" - not a puree!
- Place cauliflower "rice" in a pan, on a low heat and slowly remove the moisture
- Add all veggies, juice and seeds to cauliflower except for the basil, keep simmering  and stirring on a low heat until the lemon juice disappears
- Once the moisture is gone turn off heat, add the fresh Basil and stir through
- SERVE!!
 

GLUTEN FREE - PALEO - VEGAN : BASIL BROCCOLI BREAD

I love a veggie substitute in place of flour, my usual suspects are using Cauliflower or Zucchini but with an overload of Broccoli in the fridge, Broccoli Bread sounded like a great idea!

2 Cups of blended Broccoli (I blanched it pre blend so i was easier to blend)
1/2 cup blended flax seeds  
1/4 cup blended chia seeds
1/4 cup coconut flour 
1/4 cup chick pea flour (use coconut flour for paleo version) 
3 tbs coconut oil 
1/4 tsp black cracked pepper
1/4 tsp Himalayan salt 
1 tsp baking powder 
1/2 cup almond milk
2 Tbs of freshly chopped Basil

HOW:

Pre-heat oven to 400deg F.
Combine all ingredients in a bowl until a dough like consistency is formed. 
Place in a bread tin, sprayed lightly with coconut oil and cook for 30-40mins. 

Not exactly a difficult recipe to follow. I served the Broccoli bread with Tahini and it was RIDIC.