You know those moments where your guests come round for morning or afternoon tea and you know they are expecting some sort of a guilty treat and coffee? You who is trying to stick to a clean and healthy lifestyle – well don’t fret no more because you could whip these up in next to no time and nobody would know they are good for you unless you tell them!!
So if you love your cakes (and want to be able to eat them too) you will love these Clean Apple and Cinnamon Muffins!!
* 1 apple, cored and diced (I think that next time I will try grating the apple)
* 1 cup almond meal
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 cup coconut flour
* 3 eggs, whisked
* 1/4 cup coconut oil, melted
* 2 tablespoons rice malt syrup
* 1 heaped tablespoon cinnamon
* pinch of salt
What to do
1. Preheat your oven to 160 degrees Celsius.
2. In a large mixing bowl add your dry ingredients (almond meal, baking powder, baking soda, cinnamon and salt) and mix together.
3. Throw in your eggs, oil, rice malt and apples and mix thoroughly.
4. Evenly distribute into your lined muffin tins and bake for 25 – 30 minutes.
5. Let them cool before sitting back and enjoy one or two!
This made 10 muffins for me and trust me, it’s hard not to eat these all in one sitting but remember, whilst these are a great, clean alternative to normal muffins, all good things must be enjoyed in moderation!!
I am a huge fan of avocados. Not only do they taste great but they have some amazing health benefits! They are high in folate (23% of your recommended daily intake in one cup!) which studies have shown diet high in folate may reduce the risk of heart disease. They are high in oleic acid which helps prevent breast cancer and by adding an avocado to a salad it can help the body to absorb up to 5 times the nutrients – why would you not love these.
So from the moment I came across this recipe I knew I had to give these a whirl (or a taste?) and here is how they turned out..
For one person you will need –
* 1 ripe avocado
* 1/2 cup of almond meal
* 1/4 cup of milk of your choice (I used soy milk)
* Dash of lemon juice
* Any combination of herbs and spices you like (I used oregano and parsley)
* Salt and pepper to taste
1. Preheat oven to 175C and line an oven tray with baking paper.
2. Peel and pitt your avocado and slice into ‘fry’ sized pieces.
3. Add the dash of lemon juice to the milk (this should form a buttermilk).
4. Mix the almond meal, spices, salt and pepper together.
5. Set up an assembly line so you can dip your avocado fries in the milk then the almond meal mix. One at a time, dip your avocado wedges into the milk, then roll them around in the almond meal mix and place on your baking sheet.
6. Bake for about 20 minutes (turning sides mid bake).
NOTE: These do cook quickly so make sure you keep an eye on them otherwise you may be eating Charcoal Avocado Fries instead.
I am a massive pesto fan and this would have to be my favourite pesto recipe I have ever tried (well actually it’s about 5 different recipes combined) and is to die for!
When I make pesto I tend to use it on everything, from wraps, to ‘health'(ier) pizzas and focaccias. If you are going to give pesto making a go I would strongly suggest you try out this one!!
This recipe has been requested by a few friends so I thought I would finally get it up here!
* 1/4 cup pine nuts
* 1/4 cup cashew nuts
* 1 punnet fresh basil leaves
* 2 small garlic cloves
* 3/4 cup shredded parmesan cheese
* 5 tablespoons olive oil
What to do:
1. Preheat oven to 180°C. Spread the pine nuts and cashew nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
2. Place the pine nuts, cashew nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
Since I was home late tonight I just wanted something simple, quick and easy for dinner but it still had to taste great of course.
As I already had turkey mince and chicken breast of the freezer I knew it had to be one of the two and I opted for Mexican Turkey Meatballs! Sitting here with a full belly, I am definitely thinking I made these right choice now!!
I also threw together some mint yoghurt sauce which topped these off nicely.
1. Combine mince, taco seasoning mix, breadcrumbs, chives and coriander in a large bowl. Mix well. Roll teaspoonful of mixture into balls.
2. Spray a lightly heated fry pan with olive oil and place balls in pan. Pan fry until balls until cooked right through.
For the mint sauce this is just a taste thing, I used two dollops of greek yoghurt, mint sauce to taste and a dash of lemon juice to taste.
Everyone it seems is on the ‘I Quit Sugar’ diet at the moment. Quite personally, I don’t like the word ‘diet’ in this context as I believe that healthy eating for the right reasons should become a lifestyle choice, however, I do strongly believe in Sarah’s views and her approach intrigues me greatly.
I thought I would give it go, eliminating all sugar but I got stuck when I couldn’t eat my morning muesli because of the dried fruit in it – apparently, it is best to cut out fruit due to the high levels of fructose. I have however made a conscious effort to reducing the sugar in my life – yes it is hard and yes I still eat my fruit but hey everything in moderation right?! I can tell you, refined sugars (like the kind in sweets, chips, processed and packaged foods) are now mostly eliminated in my ‘diet’!
One thing that I found had a LOT of sugars was your every day tomato sauce so I decided to put my skills to the test and see how I go making my own any boy, it is even better than Masterfoods Tomato Sauce!!
* 1 tablespoon extra virgin olive oil
* 2 garlic cloves, minced
* 1 large onion, diced
* 1/4 cup apple cider vinegar
* 1/4 cup red wine vinegar
* 1/4 cup honey
* 1 teaspoon salt
* 800g can tomato puree
* 340g can tomato paste
* 1/2 teaspoon ground cloves
* 1/2 teaspoon oregano
1. Start by heating the oil and sauté the garlic and onions until softened.
2. Add the vinegars, honey and salt to the saucepan.
3. Once boiled as the tomato puree and paste and again bring to the boil.
4. Throw in the cloves and oregano and simmer on a reduced heat until the sauce thickens (this took me about 20 minutes).
5. Allow to cool for a few minutes and then blend your sauce to a smooth consistency.
This makes heaps!! I almost filled a 1 litre jar (lucky it’s so tasty). Apparently this lasts for up to a month in the fridge and can be frozen. I think next time I will make a half or quarter batch though.
Today has been one of those days where all I can think about is food. I knew I had some chicken in the fridge and that I wanted to try something new so I spent a good part of today researching “Paleo” chicken recipes and at last I came across Once A Month Mom Paleo Chicken Kiev and I knew I just had to give it ago. I never in my wildest dreams thought I would find a healthy Chicken Kiev recipe!!
For two people you will need:
* 1/2 cup soy milk (you could use any milk though)
* 1 teaspoon lemon juice or vinegar
* 1/4 cup almond meal
* 1/2 cup coconut flour
* Cracked pepper, to taste
* Sea salt, to taste
* 1 tablespoon onion powder
* 1 tablespoon fresh parsley, finely chopped
* 2 cloves garlic, crushed
* 2 tablespoons coconut butter (at room temp so it’s soft but still solid)
* 1 large chicken breast
What to do:
1. Preheat your oven to 175 degrees Celsius.
2. In a shallow bowl add you milk and lemon juice or vinegar and let sit for about 10 minutes to make a buttermilk (alternately your could buy premade butter milk and you could use any milk).
3. In a second bowl combine all your dry ingredients (almond meal, coconut flour, salt, pepper and onion powder).
4. In a third bowl, combine the coconut butter, garlic and parsley and mix together well. If it is a bit cold and the coconut butter is to hard, microwave it for about 10 seconds to soften.
5. Butterfly slice the chicken breast then dredge in the buttermilk mix and coat in the almond / coconut crumb.
6. Divide the coconut butter mix in two serves and place this on the chicken breast and roll. Secure the rolled breast with a couple of wooden tooth picks and bake for 20 minutes or until cooked right through.
This was so good that even the hubby rated it a 9 out of 10!