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

APPLE PIE AMAZE-BALLS

Getting right into these #fall flavours but am flat out refusing to let the cold and seasonal food mess with my clean eating.
So say hello to....

APPLE PIE AMAZE-BALLS! 

INGREDIENTS:
2 scoops vanilla #protein powder
3 heaped tbs pb2
1 cup almond meal
1/2 cup apple sauce
1 tbs golden flax seeds
2 tsp pumpkin pie spice
2 tbs dedicated coconut

HOW:
Combine all ingredients in a bowl and stir till thick and dough like. Roll in to balls, cover in toasted coconut chips, refrigerate for 20mins and you are good to go!  #glutenfree #paleo

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!!

EAT WITH BEC HAS ARRIVED!

I am so super excited to announce that EAT WITH BEC is finally here!!

Did you realise that 75% of weightloss is attributed to what you eat? Pretty much if you want results, your food game needs to be on point, so this is where EAT WITH BEC is here to help!

Years ago I found out I was allergic to ERRYTHANG, well not quite but it may as well had been in my eyes at that time, I was forced to break up with some food groups and it was devastating. After some severe mourning over my loses, I developed a fascination with food and the affects it has on the body which then led to many food experiments and playing in the kitchen. I soon realised that this wasn't something to be mourning about, its a CHALLENGE and I LOVE A CHALLENGE.

Then it begun; Gluten-free, sometimes Paleo, Grain-free, Egg-free, Soy-free, occasionally Vegan, healthy versions of all my favourite foods, the options were endless! So whether you need Food-spiration, fit food ideas or step by step healthy recipes to recreate at home to bring some excitement to your health kick, EAT is here to help you shape up your lifestyle. Home cooking doesn't have to be difficult or a giant production, it should be accessible and fun and makes eating clean and healthy anything but a chore.

Happy cooking! 

xx Bec