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.

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

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

PALEO & VEGAN CREAMY PESTO SAUCE:

Ok so yes I love a quick meal, life's busy, works crazy and I tend to get HANGRY. Meaning when I get home from a marathon day of sessions, meetings and workouts I usually need to eat pretty god damn quickly.

So there I was in this state, HANGRY, tired and craving all the comfort food, pretty much on the pesto vibes so bad I could have rolled around in it. Gimme gimme gimme. There's something magical about pesto. It's one of those instant gratification tastes, comforting and almost like a cuddle. However us health conscious babes don't need pesto to mean diet suicide, I mean all we wanted was a little comfort right?

So I've messed around and nailed it. This pesto ticks all those endless health boxes and should keep you babes looking and feeling good!

INGREDIENTS:

1/2 cup almond milk

2 tbs almond meal

2 tbs of nutritional yeast

1/2 cup or two handfuls of fresh basil

Pinch of Himalayan sea salt

Pinch of black pepper

HOW: 

- Combine all ingredients in a bullet blender and blend until smooth.  

- The sauce can now be added to any cooked protein in a pan and heated, used as a sauce for ZOODLES or even left raw as a salad dressing. Soooooo many options!! 

Enjoy! Xx

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

CACAO ROSE BEET BROWNIES

I crave chocolatey treats just as much as the next person, hard to believe that these guys are #sugarfree, #paleo, #vegan (optional) and #glutenfree! Talk about a win!

INGREDIENTS:
1 cup Pureed Beets
1/4 cup Cacao powder & 3 tbs Cacao for icing
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 egg or Flax egg (see note)
1 tbs Rose water
3 Medjool Dates
Rose Petals

HOW:

FOR THE BROWNIE:
- Pre heat oven to 400' F.
- Combine Beet puree and dates in a blender til both a super smooth.
- Add Cacao powder, Coconut Flour, Egg, 3 tbs Coconut oil, Baking Powder, Rose water and Almond milk to the beet mix and combine until a batter is formed.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

ICING:
- Combine 3 tbs Cacao Powder, 1 tbs coconut oil, 1 tbs hot water to make icing thick. Add more coconut oil if you would like a harder chocolate icing as the final product.

- Take Brownie out of pan once cooled
- Spread icing over Brownie
- As it sets spritz with rose water and cover in rose petals.

*Flax egg is 2 tbs of ground flax meal combined with 2 tbs of hot water.
 

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! 

NUTTY COCONUT CACAO BARK

Ok so I had some serious chocolate needs that had to be dealt with but was also on a mission to keep up with the whole healthy, paleo, sugar free "Need to keep my abs visible" eating plan annnnnnnd this is the result of that.

This recipe makes 2 serves- treats in small doses to stop a hungry choc-o-holic monster suddenly appearing from within and the next thing you know its disappeared. If making for guests I would suggest doubling the mix.

INGREDIENTS:
1/4 Cup Organic virgin Coconut Oil
3 tbs "Naked Chocolat" by The Healthy Chef (this stuff is RIDIC but if you can't get a hold of it substitute for 2tbs Cacao, 1 tbs Mesquite, 1 tsp Stevia)
1 tbs Mesquite powder
3 tbs Raw Cacao powder
1/2 cup slivered almonds
1/4 cup cacao nibs
1/4 cup roasted and smashed up almonds


HOW:
- Combine all ingredients except the almonds and nibs together to form a melted chocolate type consistency.
- Add in the 1/2 cup of Silvered almonds
- Spread choice mix super thin on baking paper, before it sets sprinkle with cacao nibs nd roasted almonds
- Place in freezer for 10 mins
- Break in to pieces and you've got yourself one crazy delicious healthy choice treat. 

xx
 

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.
 

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.

PALEO & VEGAN ZUCCHINI COCONUT BREAD

Smashed Avo is something us Aussies do best, sorry it really is true. 
So being a gluten-free, grain-free, egg-free fitness freak with eyes on a bangin' bikini bod this is something I miss out on until TODAY. 

ZUCCHINI COCONUT BREAD! 
Inspired by @wheretogowhattoeat, I tweaked it to suit my allergies and yahhhhs!
I did it.
It actually has the texture of REAL bread.
It's vegan, paleo, low fat, lowcarb and completely guilt free. 

RECIPE: 

1 med zucchini grated (once grated put in fabric and drain out any moisture) 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

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 35-45mins. 
If you don't have a bread tin, why not make rolls? Roll dough into palm size balls and cook on a baking tray for 20mins (cook time will vary on size so check frequently after 15mins.) 

Top with smashed avocado, freshly chopped radishes and hemp seeds. Ahhhhhh hell yessss!