Butterscotch Coconut Cupcakes (Vegan)

Butterscotch Coconut Cupcakes (Vegan)

tempImageForSave

Butterscotch Coconut Cupcakes with a Lotus Biscoff glaze..

Looking for something light, delicious and full of goodness to satisfy that sweet tooth of yours?

Give these a go, they’re so easy, it would be rude not to 😉

 

 Ingredients:

-100g Banana puree

-10g Coconut Oil (I use The Good Stuff)

-30g Coconut Flour (I use The Good Stuff)

-10g Butterscotch Jell-o

-30g Almond flour (I use Sukrin)

-10g Maca powder (I use VivoLife)

-10g Sweetener

2 egg whites or Flaxegg (vegan option)

-Pinch of Baking powder

-50ml almond or coconut milk

Method:

1.Measure out all your dry ingredients then mix. Add your banana puree, egg whites, coconut oil then slowly stir in the milk till you have a thick cake batter consistency.

2.Divide by however many silicone cupcake moulds you desire then pop in the oven at 150 degrees for 15 minutes.

3. Remove, allow to cool and decorate with something a little indulgent 😉

You can even make 2 large cakes like i’ve done below!

The recipe is so easy, you can get as creative as you like with it!

Enjoy you lovely lot 🙂

Love as always,

logo

 

Red Velvet Cupcakes 

Red Velvet Cupcakes with a Cream Cheese Frosting 

Deliciously soft, tasty and moist red velvet cupcakes with a sugarfree, low fat, cream cheese frosting…

Almost too good to be true (almost) that’s were making simple ingredient swaps and smarter choices re-create a classical recipe into something totally ‘guilt free’ and actually healthy for you!

tempImageForSave

Ingredients (Makes 10):

-100g Butter beans

-50g Beetroot

-1 egg

-30g Oat flour

-30g Coconut flour (I use The good stuff)

-20g Cacao powder (I use The good stuff)

-30ml Coconut milk (I use Alpro)

-20ml Red Velvet TRKG Skinny Syrup 

-1/2 TSP Baking Powder

Sukrin Icing Sugar

-Low fat cream cheese

Method:

1.Puree together the beans, beetroot, egg, milk and syrup then pop to one side

2.Mix your remaining dry ingredients well then stir through the wet ingredients

3. Half fill your silicone cupcake moulds then pop in the oven at 150 degrees for about 13-15 minutes (use a thin knife to check the middle). Once cooked allow to cool.

4. Combine your cream cheese with icing sugar to taste, ensure the cupcakes are cool before smoothing on the topping as it will slide off if they are not!

I strongly suggest decorating with sprinkles too 😉

Hope you love this recipe,

logo

 

Chocolate Acai Bowl (Vegan)

Chocolate Acai Bowl

tempImageForSave

Now i’m sure you’ve seen these everywhere as they’re all the craze right now!

Acai puree is actually very expensive to buy in pouches so Vivolife have literally changed the game with their new Acai & Blueberry Perform powder.

Call me predictable but an Acai bowl recipe was simply obligatory with this new stuff 😉

You HAVE to give it a go, its an antioxidant party in your body 😀

tempImageForSave

Ingredients:

1 Scoop Vivolife Acai & Blueberry

-150g Frozen blueberries

-1 Frozen Banana

-1 TSP Cocoa or Cacao powder (I use The good Stuff)

-1 TSP Maca powder (I use Vivolife but can be ommitted!)

-1 TBSP Maple syrup or honey

-200ml Coconut milk/ Soy Milk/ Almond Milk/ Skimmed milk

Method:

1.Throw everything into a blender for around 20 seconds, pour into a bowl, admire, then top with whatever your heart desires 🙂

As simple as that guys, isn’t is easy?

Hope you love this recipe, don’t forget to tag me when you give it a go!

All my love,

logo

Coconut & Almond Parfait (Vegan)

Coconut & Almond Parfait (Vegan)

tempImageForSave

Healthy indulgence, the perfect description for this dreamy Almond & Coconut parfait!

Packet full of goodness, high in fibre, good fats and brimming with flavour too, you simply must give this one a go 😉

tempImageForSave

What’s more, its sugar free, vegan AND features an incredible new product from the wonderful guys at VivoLifeUK– Plant based, BCAA Coconut water in a dreamy Blueberry Baobab flavour! The absolute first of its kind on the market 😉

tempImageForSave

Ingredients (makes 2):

Almond cream layer

-100g Tinned Coconut Cream

-10g Almond Flour (I use Sukrin)

-50g Smooth Almond Butter (I use Hognuts Creme Brule, use plain Almond butter to keep it Vegan)

Coconut cream layer

-100g Tinned Coconut cream 

-15g Vivo Life Coconut Water BCAA’s 

-10g Coconut sugar 

Chocolate layer

-20g Cacao powder (I use The Good Stuff)

-10g Coconut Oil (I use The Good Stuff)

-15ml Coconut Syrup or 10g Coconut sugar 

Method:

1.For the first layer, whisk together the coconut cream, almond flour then stir in the almond butter. Layer into a parfait glass and freeze for half an hour.

2.For the next layer, whisk together the BCAA’s, coconut cream and coconut sugar. Layer onto into the glass then pop back in the freezer for half an hour.

3.Finally, melt together your coconut oil and syrup then mix through the cacao powder. Pour onto the middle layer then cool for 2 hours.

Remove and enjoy!!

tempImageForSave

If you’re vegan and looking for BCAA’s to try; you’d be silly not to give these a go! Plus, just as with protein shakes, you don’t always have to drink them either, get creative and make something with them 😀

Please tag me if you give this a go!

logo

Baked Proats (Smaller version!)

My Baked Proats recipe Revised! 

This slideshow requires JavaScript.

Hello my lovelies!

Now I know how much you all love my baked proats (almost as much as I enjoy eating them everyday) but I get a lot of DM’s from you with regards to a smaller portion size as the original recipe uses 100g of oats which may seen a lot to some.

Click here for the original 😉

I have also worked out the liquid quantity for you if you choose to use Vegan protein as using Whey generally differs!

Ingredients (for one portion):

-50g Oats (I use Mornflake)

-30g Whey protein (any flavour of choice!)

-10g Coconut flour (I use The Good Stuff)

-1/2 TSP Baking powder

-100g Fruit puree (Apple/ Banana/ Pear/ Sweet potato)

-150ml Milk or Water

If using Vegan Protein

-50g Oats (I use Mornflake)

-30g Vegan protein (I use VivoLife)

-10g Coconut flour (I use The Good Stuff)

-1/2 TSP Baking powder

-100g Fruit puree (Apple/ Banana/ Pear/ Sweet potato)

-100ml Almond Milk

Method:

1.Either puree your fruit or buy pre-made, I’ll admit I mainly buy pre-made these days as it’s pretty quick and cheap if you buy from Lidl/Aldi.

2.Weigh out all your dry ingredients and mix, add your fruit puree then your milk or liquid and give it a good stir.

3. Either leave to soak for a few hours first or cook right away- pop in the oven at 150 degrees for 35/40 minutes.

When they’re ready, they’ll have a golden ‘top’ thats firm to touch.

Imagine a cakey texture that’s gooey on the inside!

Get creative with your toppings, chocolate and nut butter are a personal favourite 😉

The recipe is so healthy & good for you that it would be rude not, am I right?

Hope this version suits all your needs,

All my love,

logo

 

Cambodian Khmer Coconut Fish

Cambodian Khmer Coconut Fish

tempImageForSave

 

This time of year has me lusting over my travels through South East Asia in 2014.

Cambodia, specifically Phnom Penh, is probably one of my favourite places in the world and I cant recommend it enough if you’d like to travel there.

This recipe is a very popular dish we ate a lot out there, specifically with chicken in fact so I thought i’d recreate it with fresh Basa Fillet!

It’s full of flavour rather than spice, unlike the majority of their dishes (if you’ve been, you’ll know how much they love their chilli!) and makes the perfect dinner party showstopper too!

Ingredients: 

-A fillet of fresh Basa

100ml Light Coconut Milk (I use Blue Dragon)

1 TBSP Coconut Oil (I use The Good Stuff)

-A Pack of Coconut rice (I use Tilda)

1/2 TSP Coconut sugar (I use The Good Stuff)

1 Small Shallot

1/2 Clove of Garlic

1 TBSP Lime

1 TBSP Fresh Galangal or Ginger

1/2 TSP Turmeric

2 Stalks Lemon grass

-Spring onion to season

-Salt to taste

Method:

1.Pan fry your Basa fillet in coconut oil then pop to one side

2.Sautee your garlic and finely diced shallots with the galangal, sugar, turmeric and lime in the same pan you used for your fish, then add the coconut milk and lemon grass. Add 2 tablespoons of water then reduce and allow to simmer for 8 to 10 minutes. Add salt to taste if needed.

3.Heat your rice, place your Basa fillet on top, then pour on your coconut curry sauce.

Delicious, fragrant and incredibly easy, don’t you agree? 😉

I can’t recommend the use of fresh herbs enough, especially the galangal. You’ll find everything in ethnic food shops so don’t be afraid to explore what they have to offer!

Do let me know what you think 🙂

Lots of Love,

logo

 

Tzatziki with Cajun spiced wedges 

Tzatziki with Cajun spiced wedges 

tempImageForSave

Tzatziki is one of those dips that makes the most perfect accompaniment to almost any dishes!

It’s refreshing, delicious and totally universal.

Traditional middle eastern Tzatziki is made with full fat yogurt which by default is quite high in fat however this recipe is virtually fat free and much higher in protein too!

I’ve chosen to make some sweet potato wedges to dip into the Tzatziki but you can literally enjoy it with anything you fancy so without further ado let’s get cooking!

Ingredients:

For the Tzatziki 

-300g Quark

-Fresh lemon

-1/2 Cucumber

-1 TSP Dried parsley

-Fresh Parsley

-A garlic clove

-Pinch of Salt

-TBPS Olive oil

-1 TSP Pepper

-1 TSP Paprika

For the wedges 

-400g Sweet Potato

-2 TBSP Liquid aminos

1 TBSP Cajun seasoning

-Frylight Spray (the buttery one is my favourite!)

Method:

1.Slice your sweet potato then toss them in the liquid aminos and cajan seasoning. Spray them with a little frylight then pop them in the oven at 200 degrees for 35 minutes.

2.Finely grate your cucumber and mix it with the quark then add a squeeze of fresh lemon and a TBSP of olive oil. Add your dried parsley, garlic, paprika, salt and pepper to taste then throw on some fresh parsley leaves.

3.The most important step, enjoy it! 🙂

Why not give this a go to accompany a BBQ this summer?

You can enjoy it with whatever your heart fancies!

Best of all, you could double the quantities and store in the fridge to add to lunches or dinners all week 🙂

All my love,

logo

 

Choc Chip Banana Bread

Chocolate Chip Banana Bread

tempImageForSave

STOP RIGHT THERE
Don’t throw away those bananas, I know they may seem too ripe to eat which is why you should give this a go instead 😉

The easiest, high protein, most delicious banana bread you’ll ever make. I promise you!

Minimal ingredients too because no one had the time nor the money to stock up on fancy expensive things that’ll only get used the once.

You can even switch the chocolate chips for nuts or dried fruit (or even omit them all together!) Let’s get started shall we?

tempImageForSave

Ingredients:

-50g Banana whey protein (Vanilla will also work!)

-2 Very ripe medium bananas

-3 Medium eggs

-90g Oat flour or fine oat bran (just grind regular oats)

-2 TBSP Honey or Maple syrup or Agave nectar

-1 TSBP Coconut oil (I use The Good Stuff)

-½ tsp Baking powder

-1 tsp Cinnamon

-1 tsp Vanilla extract

-Handful of chocolate chips

Method:

1.Now the easy bit, pre-heat your oven to 130 degrees then blits together the wet ingredients (banana, eggs, honey, vanilla and coconut oil).

2.Mix together the dry ingredients (whey, flour, baking powder, cinnamon and chocolate chips) then combine the two mixtures.

3.Line a loaf tin with baking paper, pour in the mixture then place in the oven for 30/35 minutes (until a knife comes out clean from the centre).

tempImageForSave

I topped mine with an easy chocolate glaze made up of cacao and Alpro yogurt… Seriously so soft and irresistible, I dare you not to eat the entire loaf.

But then if you do, i wont judge cause i totally did 😉

Don’t forget to please tag me when you give this a go,

All my love,

logo

Thai Style Pineapple Fried Rice

Thai Style Pineapple Fried Rice

pineapple

Thai Style Pineapple Fried Rice, an incredible guest recipe by my beautiful friend Tara Coltman-Patel, otherwise known as Tara’s Transformation on social media ❤

Tara has recently returned from a trip to Thailand which spurred the inspiration for this dish! You guys know how special my time in Thailand was when I was travelling so as soon as I saw this recipe on her page, I fell in love and it brought back so many memories!

I’ll let her take it from here 🙂

The concept of pineapple fried rice might be a strange one to get your head around. However, like many other strange combo’s; chocolate and chilli, maple syrup and bacon, courgette and oats … it’s weird but it works!

This meal is a great way to mix things up if you’re getting bored of your usual meals. It’s a total winner on a nutritional level and the mixture of sweet and savoury with a hit of chilli will definitely get your taste buds tingling. 

Ingredients (Serves 1):

  • 1 cup of chopped pineapple
  • ¼ Red onion
  • ½ Pepper
  • ½ Cup peas
  • 2 TBSP sweetcorn
  • 2 Eggs
  • 175g Cooked brown rice (I use instant packets)
  • 3 TSBP Teriyaki sauce
  • 2 TSP Thai 7 spice

Method:

1.Finely chop the onion and pepper. In a pan on a low heat, sauté them, the peas and the sweetcorn in the teriyaki sauce and Thai 7 spice for about 7 minutes, stirring it regularly.

2.Mix in the rice and the pineapple and cook for a further 2 minutes.

3.Whisk the eggs together and make a whole in the middle of your rice mixture. Pour the eggs into the whole and begin scrambling the eggs. Mix everything together and hey presto … you have the weird but wonderful pineapple fried rice!

pineapple

How good does it look, am I right?! Massive thank you to Tara for sharing this beautiful recipe!

I can’t wait to try it myself too! Be sure to check more of her vibrant and delicious meals on Instagram; @Taras_Transformation (but i’m sure you’re following her already 😉 )

Also be sure to tag us both when you re-create this dish so we can both see your creations 🙂

Lot’s of Love,

logo

Single Serve Coconut Matcha Cheesecake (Vegan)

Single Serve Coconut Matcha Cheesecake  tempImageForSave

Fancy a single serve raw cheesecake that’s actually good for you? 😉

Then read on to find out more..

This cheesecake is packed full of antioxidants, flavour, good fats and best of all, totally vegan and sugar free too, not your average cheesecake eh 🙂

The wonderful people behind MeMatcha sent me some of their organic, Japanese matcha to try and I thought what’s better than getting a little creative and making something with it?

I’ve already shown you how easy it is to make latte’s with matcha but this cheesecake is something else!

So before we begin, let’s talk a little about the vast array of health benefits of Matcha;

What exactly is Matcha?

Matcha comes from Japanese tea leaves grown in the shade to increase chlorophyll content. These chlorophyll-rich leaves are then handpicked, steamed, dried and ground into a fine green powder.

The history  of the tea is interesting, but what matters most to health enthusiasts is its antioxidant content. One cup of matcha green tea has as many antioxidants as 10 cups of regular tea!

Just read these stats:

  • 6.2 times that of Goji Berries
  • 7 times that of Dark Chocolate
  • 17 times that of Wild Blueberries
  • 60.5 times that of Spinach

Incredible right?

So what are some of the main health benefits?

  • Improves your cardiovascular health by lowering ‘bad cholesterol’
  • Improves cognitive function
  • Enhances energy
  • Helps the Liver detoxify and cleanse the blood
  • Helps improve your immune system thus reducing the risks of infections

If that hasn’t sold you over, just wait till we make the recipe..

tempImageForSave

Ingredients:

-6g MeMatcha powder

-20g Coconut Flour (I use The Good Stuff)

-10g Coconut Oil (I use The Good Stuff)

-20g Crushed Almonds

-50ml Full fat coconut cream 

-10g Truvia

Method:

1.Firstly, you’ll need to find yourself a small glass ramekin like the one pictured above! Then, mix together the crushed almonds and coconut flour with the melted coconut oil

2.Press down firmly at the base then begin making the next layer. Mix together your coconut cream, truvia and the most important part; the Matcha powder.

3.Pour onto the base then chill to thicken for 2 hours. Remove and enjoy!

tempImageForSave

Told you it was simple!

Lots of love,

logo