PUMPKIN PIE CHIA PUDDING

I'm a sucker for seasonal food not to mention ALLLL things pumpkin spice, however giving up my year's worth of hard work in the gym to indulge and embrace the season is a little bit of a turn off. This guy is definitely the answer. Sugar free, Paleo, Dairy free and packed full of all of the favourite seasonal flavours, this Chia pudding works perfectly as a snack, breakfast or dessert. Enjoy! 

Ok so this one really is stupidly easy.....
INGREDIENTS:
1 &1/4 cup almond milk
5 tbs chia seeds
2 tsp pumpkin spice
2 tbs fresh ginger (grated)
1 cup pumpkin purée
3 drops of stevia (optional)

HOW:
- Combine all ingredients in a bowl and and leave in the fridge for an hr waiting for seeds to expand and magic to happen
- Once seeds have expanded stir again
- Spoon into glass and serve, top with walnuts, coconut and serve.

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.
 

SMOKEY BABA GANOUSH

Still dreaming of being back in Turkey eating ALLLL the delicious things so continuing to recreate my favourites and this one ticks all the #healthy boxes! #Paleo, #glutenfree, #vegan annnnd #sugarfree.

INGREDIENTS:
1 large eggplant
1 tsp "liquid smoke"
3 tbs tahini
1 tbs Sumac
3 cloves of Garlic (grated)
Juice of 1 Lemon
1/2 tsp Cumin
1 pinch of chilli flakes
2 tbs olive oil
1 handful of roughly chopped Parsley
1/3 cup of chopped Pumpkin seeds
1 pinch Himalayan Pink Salt

HOW:

Pre-heat the oven to 400 degrees F.

Use a fork to pierce the eggplant skin multiple times all over. Using tongs or a fork hold the Eggplant over an open flame (I use the gas jet on my stove top, ahhhh why not?!) for around 5 minutes, turning constantly, until the skin is charred.

Place the Eggplant in a baking dish and continue to cook for a further 20mins, until soft. Remove from the oven and allow to cool completely. Charring the eggplant over the flame first speeds up the cooking process and adds a charred flavour, you can opt to just roast it in the oven instead.

Cut the eggplant in half and scoop out the flesh into a large bowl. Add the tahini, sumac, 1 tbs chopped parsley, liquid smoke, salt, lemon juice, garlic, chilli flakes, cumin and pepper. Stir all ingredients in with a fork and leave to cool in the fridge.

Once cooled, transfer Baba Ganoush to a pretty presentable bowl, stir a circle with the fork in the top to make an indent. Add Olive oil drizzle, pumpkin seeds and parsley on top of "circle", add a pinch of chilli and Sumac to the middle and HOLY SHIT you are about to be transported to middle Eastern dip HEAVEN!

Serve with veggies, as a condiment for any protein or as a salad topper.

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

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.
 

DAIRY FREE TOASTED COCONUT STRAWBERRY SWIRL ICE CREAM!

When you are allergic to everything, on top of being healthy, pigging out on ice cream is still sometimes SOOO important. I had a moment where it was 100% necessary, hence this recipe being created! 

1 scoop vanilla protein powder (I wanted it super healthy and to pack a punch. 👊I am currently using @proteinworld Slender blend, if you are #vegan #dairyfree or #Paleo I would use @vega_team Protein and greens) 

- Blend 1/2 cup of strawberries with 1/4 cup of almond milk

- take 3 tbs of strawberry mix and place it into the coconut yoghurt mix

- stir once so it doesn't quite blend, this will create a swirl 🌀

- Place in freezer for two hrs or until frozen❄️

- Once ready to serve scoop out, top with toasted coconut and BOOM. Dairy free, Paleo, Gluten free, Sugar free goodness. 😁🍧

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.
 

CHOC PEANUT VEGAN ENERGY BALLS

Super rich, fudge like consistency, these guys are packed full of goodies. Raw, Gluten-free, paleo, Vegan, refined sugar free sooooooo pretty much ticking all the boxes. Perfect pre workout or as a mid afternoon snack to help you power through.

INGREDIENTS:
8 Medjool dates
1/3 cup ground Flax
1/4 cup peanuts
1 tsp cinnamon
1/4 cup PB2 (powdered peanut butter)
3 tbs chia seeds
1/3 cup water
Cacao nibs/ flaxseeds / cinnamon to roll balls in

HOW:
- Heat Dates in a pan over a low heat until sticky and tacky
- Combine all dry ingredients with the dates
- Slowly add the water and mixing the ingredients together, keep adding water until a dough like form is made.
- Scoop mix into tablespoon sized balls, roll with hand and roll in Cacao/flax mix to seal.
 

Remember these guys are refined sugar free and good for you  but still should be treated as a sweet treat. Enjoy!!

xxx

CACAO CHERRY COCONUT AKA "CHERRY RIPE" SMOOTHIE

"Cherry Ripe" classic Aussie chocolate and this smoothie is about as close as it gets as far as a smoothie goes. Not a bad post workout recovery treat at all, so thick you'll need to eat it with a spoon (HUGE WIN!) annnnnnd with zero guilt. This bad boy will have to make a regular appearance I think. 

INGREDIENTS:

1/2 cup of Frozen Cherries
1 cup of water
1 scoop of Vega protein and greens
1 tsp Cacao powder
1 tbs Cacao nibs
1 tbs shredded coconut

BLEND!!

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!!

JALAPENO SPICED TAHINI WITH FLAX

Ahhhhh this stuff is the business. Seriously next level delicious. It's Paleo, Gluten Free, Dairy Free and Vegan annnnnnnnd a blendable recipe meaning sahhhh easy and bitches love easy.

INGREDIENTS:
1 Jalapeno (chopped and seeded)
1 cup of sesame seeds
1/2 Flaxseeds
1 tsp black pepper
1/2 cup water

HOW:
- Throw all ingredients in to a Bullet blender and start blending.
- As mixture combines and thickens add more water little by little until the consistency is to your liking and "dip" like.
- Refrigerate until cool and you got it!

I found this guy to be particularly good with Parsnip chips, oh hell yessssssss!
 

CARROT CAKE BATTER SMOOTHIE

Ok so its been a while since my last recipe upload, shit has been CRAY. 
Still no excuse, so here's a super simple smoothie to kick start the recipe influx! Yewwwwwwwww!!
 

Here's how: 

1 scoop Slender blend @proteinworld OR vega protein @vega_team (for Paleo and Vegan version)
1 cup water 
1 Carrot 
1/2 apple (peeled and chopped)
1/2 tsp of Cinnamon  
1 tbs flaxseeds 
1 tsp of fresh chopped Ginger
Ice
BLEND!!

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!!
 

BALSAMIC STRAWBERRY MINT SALSA

I'm a bit of a Tilapia fiend and why not - its so easy to cook, super delicious, high protein and low calorie. So many wins!
I decided to freshen up my blackened Tilapia, strawberries are out in full force, spring has sprung- so time to get experimental!

INGREDIENTS:
1 cup of Strawberries
1 & 1/2 cups of Balsamic Vinegar 
1/2 cup of freshly chopped Mint
Juice of 1 lime

HOW:
- In a saucepan combine the Balsamic vinegar and lime juice, simmer until it starts to thicken. Turn off heat.
- Chop up strawberries
- In a bowl combine strawberries, mint and balsamic mix
- Cool in fridge for 2 hours.

By this stage you super delicious salsa is ready to top your Tilapia/ Chicken or salad.
YAHHHHHHHHS!!
 
 

VANILLA BLUEBERRY ACAI BOWL

BOWL HEAVEN. I will never tire of a smoothie bowl they are just too god damn good and the perfect post workout reward.

WHAT YOU NEED:
1 scoop Quest nutrition Vanilla Whey protein (use Vega vanilla protein for vegan and paleo version)
1 cup of almond milk
1 packet of frozen Acai
1 baby banana
1/2 cup fresh blueberries
Seeds nuts and berries to garnish! I use flaxseeds, almonds, dried pomegranate, blueberries and banana.

HOW:
-Blend all ingredients in a Nutri Bullet blender except for toppings
-Pour in bowl, decorate and make it look pretty and TA-DAAAA!

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.

PINEAPPLE BASIL PROTEIN BOWL

It's here, it's here! SPRING has finally hit NYC and I am beyond excited about it, so excited I celebrated with house flowers haha. 

This guy is fresh, delicious and takes all of maybe 3 mins to make.

INGREDIENTS:
1 cup chopped frozen Pineapple
1 scoop of Protein World Slender Blend (use a vegan protein for vegan & paleo option)
1/2 cup lite coconut milk
1/2 cup water
1 tbs freshly chopped Basil
1 tbs Chia seeds
1 tbs hemp seeds
1 tbs chopped dried young coconut

HOW:
- Combine Pineapple, protein, milk and water in a blender, blend till smooth.
- Pour in Bowl
- Garnish with Basil, Chia, Hemp seeds and coconut and ENJOY!

It's that simple.