The Ultimate Breakfast Smoothie


This is my go-to breakfast smoothie almost every day. This recipe was originally posted over at the Pure Form Fitness Kitchen. It’s full of goodness and absolutely delicious. It’s so important to have breakfast but sometimes it’s hard to eat a big meal early in the morning, especially if you workout early. This smoothie is perfect pre-workout fuel – light enough to make sure you don’t feel sick but satisfying enough to keep you going. It’s great to grab on the go too. The protein powder keeps you full and the L-glutamine is great for muscle recovery.

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You can change things around with this – use different nut butters if you like, add other bits and bobs eg frozen berries, guarana, chilli powder, chia seeds etc but this is my favourite base.

This mixture usually makes 2 – 3 shakes and it’s fine in the fridge for a few days.

You will need:

2 cups non-dairy milk (almond, soya, oat etc)

2 large or 3 medium Bananas

1 tbsp Cashew nut butter

4 scoops  Protein Powder (I use About Time vegan protein powder – but you can use any one you like)

2 scoops L-glutamine powder (optional – but great for muscle recovery. I use MyProtein L-glutamine powder)

2 tsp ground Cinnamon

2 tsp Coffee (decaf or caffeinated – your choice)

1 – 2 tbsp raw Cacao powder

1 cup Ice

Sprinkling of Chia seeds

Put all the ingredients in to a blender and blend until smooth.


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Pour into glasses and sprinkle the chia seeds over or pour into protein shakers and pop in the fridge if not drinking immediately. Enjoy!

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Amazing Protein-Packed Flapjacks – dairy and gluten free


I get hungry, especially after a workout and I love a good flapjack or energy bar but I hate the fact that so many of the store bought ones are just full of sugar. Many of the ‘healthier’ versions I’ve bought are tasteless and unappetising so last Saturday, after a full on day, I thought I’d create some homemade protein flapjacks – full of good things!

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I thought I’d do a little video to show you them in the flesh – so here goes:

and the finished product:

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These don’t take long to put together and you can always substitute things if you don’t have them in the cupboard or don’t like them.

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You will need:

300g rolled porridge oats (gluten-free or spelt if you want)

100g desiccated coconut

100g flaked almonds

100g Pumpkin seeds

215g dried, soft Prunes

315g dried dates

175g Almond butter (or your nut butter of choice)

100g Liquid sweetener (I used rice malt syrup but you can use agave, maple syrup, honey etc)

2 tbsp Coconut oil (measured when solid)

4 tbsp Vanilla protein powder (any brand you like – or you can also omit this)

4 tbsp Water

2 generous tsp Cinnamon

1/2 tsp Salt

Preheat the oven to 170 C.

Line a baking tin (I used a 20 x 20cm one) with baking paper. Mix the oats, almonds, pumpkin seeds and coconut together and pour into the baking tin. Place in the oven for 20 mins or until starting to brown. Make sure you turn regularly with a wooden spoon so the whole mixture gets toasted.

While that’s in the oven pop the dates and prunes into a blender or food processor and blitz to a paste. You may need to keep stopping to scrape the mixture back down in to the bowl. It doesn’t need to be completely smooth – a few lumpy bits are good!

Remove the oats from the oven and stir the protein powder through the mixture. Allow to cool.

Put the date mixture, nut butter, liquid sweetener, coconut oil, water, cinnamon and salt in to a large saucepan and heat very gently. Stir and allow the mixture to come together. Remove from the heat and pour the oats into the liquid mixture and mix really well.

Using a spatula scrape the mixture back into the lined baking tin and press down firmly. Then allow to cool and pop in the fridge. Do make sure you lick the saucepan (once it’s cool enough!!!) because the mixture is divine when warm! 🙂

Once it’s chilled you can cut in to slices. It makes the perfect post workout snack on the go and is great to pop in to lunchboxes too!

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Blueberry and Lemon Curd with a surprise ingredient – dairy and egg free!


My lemon curd recipe (here) has gone down a storm so I thought I’d have a little go at some more curd! I’ve had some blueberries in my freezer for the last few months waiting to be used for something so I decided a blueberry and lemon curd was the one to try!

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This curd is lovely! It’s especially yummy smothered on sourdough fruit toast 🙂

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What’s this surprise ingredient then? Well it’s certainly not something you’d expect to find in a fruit curd! The problem with blueberries in baking is that they do tend to lose their flavour and I didn’t want to overpower them with the lemon. After a bit of research I discovered a nifty little trick to enhance the blueberry flavour; the addition of coriander seeds! Trust me you will not taste the coriander at all but it does bring out the blueberry flavour. This is because they both contain a similar compound so adding the coriander gives the blueberry flavour a real boost!

So you will need:

approx 400g Blueberries (don’t worry if you have a few more or less – it’s not critical)

1/2 cup Water

12 Coriander seeds ground (or a 1/4 tsp ready ground coriander)

Up to 1 cup of Lemon juice (see below) – I used 4 very large lemons

3/4 cup of unrefined raw Sugar (but adjust to taste)

10 tbsp Cornflour

zest of 2 – 3 Lemons

4 tbsp Dairy-free margarine

12 tbsp Coconut milk (or other non dairy milk – almond milk or soya milk will also work)

Pop the blueberries in to a saucepan with the water and heat gently until the blueberries are softened.

While the blueberries are softening you can juice and zest your lemons. You only need the zest from 2 – 3 lemons but it’s worth zesting all of them and keeping the remaining zest in the freezer to use in other recipes later.

Once the blueberries have softened add the ground coriander seed, stir well and heat for a further 2 minutes. Remove from the heat and pass the blueberries through a sieve. Use a wooden spoon to push as much through the sieve as you can. You will be left with a small amount of skin and pulp. Save this and use it in a smoothie! 🙂

Measure your blueberry juice out  – you need a total amount of liquid of 3 cups. The blueberry juice will be about 2 cups or so,  so make it up to 3 cups with the lemon juice. Place it all in to a cold saucepan. Add the cornstarch and whisk to dissolve. Add half the sugar and turn on the heat. Continue to whisk as you bring the mixture to a boil slowly. Taste as you go and add more sugar until you get to a sweetness that suits you. Once boiling allow it to boil gently for one minute without stirring.

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Add the rest of the ingredients, whisking the whole time, and cook for 3 minutes. Remove from the heat, pour into a bowl or jars and allow to cool. Place in the fridge once cooled. Then enjoy! 🙂

Easy Lemon Curd – dairy and egg free (vegan)


I’ve been on a bit of a lemon obsession lately so decided I would have a go at making some homemade lemon curd. The curd you buy in the shops is full of refined sugars, dairy and eggs so this is a much healthier option. It was super easy to make too!

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This is divine mixed with some natural soya yoghurt, or of course it will make the perfect filling for a lemon meringue pie (recipe here)!

You will need:

1 1/4 cups of Lemon juice (I used 6 very large lemons)

Zest of half of the lemons used (freeze the rest of the zest for use later)

1/2 cup of Cold water

1 3/4 cups unrefined raw Sugar (adjust to taste)

5 tbsp Cornflour (corn starch)

2 tbsp non-dairy margarine

6 tbsp Almond milk (you could also use soya or coconut milk)

Juice and zest your lemons. You only need the zest from half of the lemons but it’s worth zesting them all and keeping the remaining zest in the freezer to use in other recipes later.

Place the lemon juice and water in a cold saucepan. Add the cornstarch and whisk to dissolve. Add the sugar and turn on the heat. Continue to whisk as you bring the mixture to a boil slowly. Once boiling allow it to boil gently for one minute without stirring.

Add the rest of the ingredients, whisking the whole time, and cook for 3 minutes.  Have a little taste – if it’s not sweet enough for you then stir in some more sugar. Remove from the heat, pour into a bowl or jars and allow to cool. Place in the fridge once cooled. Then enjoy – right off the spoon! 🙂

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Malt loaf muffins! Dairy and Gluten free!


After seeing a post of some delicious looking malt loaf muffins my friend Vicky made I decided I simply had to have a go at gluten and dairy-freeing them! I love the spicy richness of malt loaf so was sure these would be divine. These also super easy to make and make a great grab and go brekkie if you’re on the run. Thank you for the inspiration Vicky! 🙂

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You will need:

1 2/3 cups gluten-free Oat bran (if you don’t need to go gluten free then go with wheat bran)

1 cup and 4 tsp Coconut sugar (or other raw, unrefined sugar)

2 tsp Rice malt syrup (or Agave)

2 cups Raisins and currants

2 tsp ground Cinnamon

2 tsp Allspice

1/8 tsp ground Cloves

1/8 tsp ground Nutmeg

pinch of Himalayan rock salt

2 cups of Almond or other non-dairy milk

2 cups of Gluten free flour (or Spelt flour)

2 tsp Baking powder

This mixture will make approx 12 medium sized muffins and 6 mini ones.

Pop all the ingredients apart from the flour and baking powder in to a large bowl and mix well. Allow to soak for a couple of hours so the bran absorbs the milk and forms a wet mush!

Preheat the oven to 180 C.

Mix the flour and baking powder together really well and then add to the wet ingredients. Combine thoroughly and then pop in to muffin cases, sprinkle some coconut sugar over the top and bake for 20 – 25 mins, or until a skewer comes out clean.

These are delicious straight out the oven while still warm or will keep for a few days in an airtight container. You can also freeze them to eat later.

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Persimmon Spiced Muffins


I have to confess that until a few weeks ago I’d never even heard of a persimmon fruit, let alone eaten one or cooked with it! I do like a challenge though and these little fruits are very popular at this time of year in the States so I thought I’d experiment.

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The fruit itself is like a cross between and apple and a pear, and it’s lovely eaten on it’s own, or chopped and served in a salad. It’s also lovely to cook with. This recipe is for some yummy, healthy muffins which would make a perfect afternoon snack or even something you could grab for a brekkie on the go!

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Before you start the first thing you need to do is make some oat flour. Simply take 4 cups of porridge oats (make sure they are gluten-free oats), pop them in a processor or blender and process until they form a flour. You will need 2 cups of actual flour for the recipe so you will have some extra to use later 🙂

You will need:

2 cups Oat flour

1/2 tsp Bicarbonate of soda

1/2 tsp Baking powder

1 cup Persimmon flesh

3 tbsp Apple puree (recipe here)

1/2 cup Coconut oil (melted)

1 cup Coconut sugar

1 tbsp Chia seeds

1 cup of Raisins

1/2 tsp Vanilla extract

1/2 tsp ground Cinnamon

1/2 tsp ground Cloves

1/2 tsp ground Nutmeg

1/2 tsp sea salt

Makes approx 12 – 14 muffins

Preheat the oven to 180 C and line a muffin tray with paper liners (or just grease the tray).

Put the oat flour in to a mixing bowl, add the bicarbonate of soda and baking powder and mix well and leave to one side.

Put all the other ingredients apart from the raisins in to a food processor and blend for a few minutes until well combined.

Add the wet mixture to the dry and stir gently. Finally fold in the raisins.

Take approximately 2 tbsps of mixture and add to each cake liner. Sprinkle with coconut sugar and pop in the oven for 20 – 25 minutes or until the tops have browned and a skewer comes out clean. These are very moist muffins so they will seem quite loose.

These are divine whilst still warm from the oven! or allow to cool and enjoy later 🙂

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Apple, Date and Coconut Granola – sugar-free!


Why waste your money on nasty, sugar-filled shop-bought granola when you can make your own! This is divine and uses only fruit sugars so there’s no added sugar of any type at all!

If you are a cinnamon fan I highly recommend adding a generous few teaspoons in to this mix as well! Nom nom nom! 🙂

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2 cups Spelt porridge oats (or normal oats if you prefer)

1 cup Almonds

1/2 cup Pumpkin seeds

1/2 cup Sunflower seeds

1/4 cup Chia seeds

1/4 cup Flax seeds (Linseed)

1/2 cup Desiccated coconut

1/2 cup dried Fruit (I used a mix of different raisins)

1 cup chopped Dates

1 cup Apple purée (recipe here)

Preheat the oven to 200 C

Add all the ingredients except the apple purée to a large bowl and mix well together. Add the apple purée and make sure everything is well coated. Then transfer to a large roasting dish and pop in the oven.

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Check after 10 minutes and turn. Keep checking after that every 5 minutes and ensure it isn’t burning. The apple purée makes this quite moist so you need to let it roast for as long as possible. Once the oats and nuts have browned turn the oven off and leave the granola in there while the oven cools to further dry it out. Make sure it is completely dry before you remove (if not just roast a bit longer!).

Store in an airtight container and it will last for weeks (unless you’re like me in which case it will last days as you won’t be able to stop eating it! 🙂 )

Then enjoy with some soya yoghurt and compote for brekkie! 🙂

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