This little guy is such a healthy sweet treat to have when you’re craving sugar. But, it does take a couple of hours to set so plan ahead chocolate lovers! The dark chocolate hardens when mixing with the other ingredients and creates a nice crunchy-ish textures and the raspberry and a slight tartness which really compliments the chocolate (check me out sounding like a food critic…)
Hello my lovely readers! I decided to share this recipe with you to celebrate the fact that I have reached 20,000 views on this website! I started this blog in Oct 2014 and it is now June 2015. In the space of 8 months I have had 20,000 views which averages 2,500 views per month (very cool!!). Continue reading
So I have decided to start making youtube videos to go alongside my blog, i hope you guys enjoy them, i am still getting to grips with the technical side of it all.
This recipe is for my protein power balls, they are delicious and a great on the go or post work out snack.
Just whipped these little babies up- decided to do them meat free as I’m trying to eat a vegetarian diet Monday-Saturday however you are welcome to use meat instead of Quorn but obviously, its gonna take slightly longer than 10 minutes that way.
This meal is super healthy and low-carb (contains no wheat either- YAY!) so you can enjoy these without the guilt! Not that there should be any guilt if it wasn’t healthy, but you know what I mean.
This recipe actually features a guest chef *drum roll* my boyfriend! ha ha. We were in a bit of a rush so he whipped up this little piece of deeelish-ness in about 15 mins.
You can easily make this vegan by simply omitting the meat (perhaps replacing with a quorn alternative)
Measurements don’t really matter here- it depends how many you are cooking for.
Lean pork, (any cut you fancy) chopped,
3-4 tbsp of sweet chilli dipping sauce (ok SCDS isn’t that healthy as it has a lot of sugar in but we’re only using a small amount),
4-5tbsp of soy sauce,
Wok ready rice noodles
Heat the chicken in a wok or pan until cooked.
Add veg, sweet chilli dipping sauce and soy sauce and cook for a further 6 mins, stirring occasionally.
Add the rice noodles for 2 more mins (or according to instructions on pack)
See, dead quick, dead easy.
If you enjoyed this post, please like/comment/share. Thank you x
Today I tried gluten free pasta for the first time. I had been a bit wary about trying it (and wasting time cooking it only to be disappointed and hungry when it tasted shit) but I was pleasantly surprised. (Yes I realise the pasta I bought is swirly pasta and not spaghetti pasta- sorry!)
I bought the pasta from Waitrose- it’s made with rice flour, white maize flour and yellow maize flour. It took about 15 mins to cook and I could hardly tell the difference between that and normal pasta.
I am also very happy to have found a dairy free cheese which is totes amazeballs and probably the closest match to real hard cheese that you’re gonna get. It’s called violife original and it’s main ingredients are water coconut oil and starch. Seriously. Any vegos out there- you HAVE to try it.
With the quorn mince just be aware that some brands do add egg into the mixture. Iv found the supermarket own brands don’t.
Pasta- however much you want
Quorn mince (again however much you want)
Tbsp olive oil
1 onion, diced
1 garlic clove (minced)
Tin of chopped tomatoes
Vegetable stock cubes (oxo has wheat in so go for knorr)
Dash of lea perrins
Dash of balsamic vinegar
Salt and pepper to taste
Boil the kettle, add the pasta to a pan, cover with boiling water and simmer until cooked.
In a separate pan heat oil, add onion and soften.
Add mince and stir occasionally. Once the mince has softened add garlic and tomatoes.
Place the stock cube in a mug and mix with a small amount of boiling water (roughly 2-3 tbsp). Stir and add to the mince.
Add balsamic vin, lea perrins and salt and pepper and leave to simmer for 5 mins.
Serve with some vegan cheese grated on top.
So, I’m just catching up on the latest episode of New Girl and thought I’d write a post about my new delicious (even if I do say so myself) creation: Cornflake Cake.
Yesterday I went out for lunch with Mummy Hem and a friend to a popular little place in town. They are known for their awesome cakes and pastries. Unfortunately, I have recently been advised to cut out dairy, gluten and a couple of foods to see if it sorts out my allergies- needless to say I couldn’t eat any of it 😦
What I would have devoured had I been able to is a chocolate cornflake cake. They are seriously amaze balls and full of chocolate gooey-ness. Ugh. Anyway, instead of being super grumps about the fact I couldn’t have any, I decided to create my own gluten and dairy free version.
Let me just be clear IT IS dairy free BUT it contains marshmallows. So unless you know some magical place that sells animal, gelatine-free marshmallows, it IS NOT vegan.
5tbsp of coconut oil
180g of dark chocolate
Melt the coconut oil and marshmallows in a pan on low heat. Once melted, add the chocolate and stir until melted.
Turn off the heat and stir in the cornflakes until covered in the chocolatey mix.
Line a deep sided baking tin with grease proof paper, spoon in the mixture and flatten slightly.
Freeze for 30 mins/ refrigerate for a couple of hours, remove, cut into pieces and enjoy. As my house is freeeeezing, I left it out and it was fine. However, if your fortunate enough to have a warm house then store in an airtight container in the fridge.
This recipe creates a quite chewy but still crumbly cornflakes cake. If you’d like it to be more chewy then I would recommend adding 50-100g more marshmallows.
Hope you like it- give me your feedback if you make it! 🙂
This is my healthy, clean, wheat and gluten free granola recipe.
This was super easy to make and incredibly yummy- such a great snack on its own, eaten as cereal or served with a smoothie bowl.
So, you will need:
2tbsp of coconut oil
125ml maple syrup
2tbsp of honey
1tsp vanilla extract
50g sunflower seeds
50g pumpkin seeds
100g dried berries (I used cranberries and apricots)
50g desiccated coconut
1. Heat the oven to 150C
2. In a bowl mix all the ingredients except the dried fruit and coconut.
3. Line a baking tray with grease roof paper or baking parchment and spread the mixture out onto evenly.
4. Heat in the oven for 15mins
5. Remove from the oven and in a bowl mix all the ingredients together (including the dried fruit and coconut)
6. Return to the baking tray (spreading evenly) and cook for a further 10mins
7. Remove and allow to cool
Store in an airtight container. It will last ages- or not that long if you’re as greedy as me!