Specialising in Nutrition, Health, Weight Loss & Well-being
-1 cup almond butter
-1/2 maple syrup
-1/2 cup virgin coconut oil
-2 cups oats
-1 cup unsweetened coconut flakes
-3 tbsp almonds
-3 tbsp dried unsweetened chopped cherries
-1 1/4 tsp vanilla extract
-1 1/4 cups 70% dark chocolate chips
- Line an 8 x 8-inch baking dish with baking paper
- In a medium saucepan on low, combine almond butter, maple syrup and virgin coconut oil;heat until melted, stirring frequently.
- Remove from heat; add oats, unsweetened coconut flakes, almonds, dried unsweetened chopped cherries and vanilla extract.
- Stir in dark chocolate chips; transfer to prepared dish and refrigerate until bars are set, about 4 hours. Use parchment to lift bars out of dish and cut into 8 bars. Refrigerate in an airtight
container until ready to serve
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Muffin frittatas are a super easy way to eat good food. They’re dinky enough to make the perfect snack, too, and are a dream for picnics and lunchboxes.
-2 large pinches of sea salt
-a large pinch of black pepper
-3 carrots or courgettes (or a mix of both), roughly grated
-a handful of chopped veg (like chopped red pepper, fennel or peas)
-1 onion of leek, or some spring onions (all very finely diced, chopped or snipped as you’re not frying them)
-1 large garlic clove, finely diced
any spices or herbs, fresh or dried (we like 1tsp dried oregano and a small handful of fresh parsley)
-a large handful of grated cheese (like mature cheddar, gruyere or parmesan)
Preheat the oven to fan 190°C. Grease a muffin tray well with a little butter/ghee or use paper cases or parchment paper.
Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic and any spices or herbs. You are looking for a ratio of around 50 per cent egg to 50 per cent raw veg.
Pour the mixture into the prepared muffin tray.
Bake for 12 minutes, then crumble the cheese on top and turn on the grill. Grill forabout a minute until the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the grill and just cook in the oven for 14 minutes.
To check if they are done, give the muffin tray a wobble – the frittatas should be just set in the middle. You can always put them back in the oven for another 1–2 minutes if you think they need cooking any longer.
Remove the frittatas from the tray and leave to cool on a wire rack.
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As its officially the first day of Autumn I thought why not kick off by sharing one of my recipes for my 30 day Autumn Challenge.
Makes 15 slices (1 slice = 1 portion)
-4 tsp salt
-2 tbsp maple syrup
-200g buckwheat flour
-1 tbsp baking powder
-50g brown flaxseed
-50g pumpkin seeds
-50g sunflower seeds
-3 tbsp mixed seeds (to sprinkle)
1. Soak the quinoa overnight in double the volume of water and 2 tsp salt. In the morning, drain and rinse well before using.
2. Preheat the oven to 180C. Line a 2lb loaf tin with baking paper / loaf liner.
3. Place the quinoa into the food processor with the maple syrup and whizz to a smooth batter. Add the flour, baking powder, and the remaining salt, and whizz again until combined. Gradually add 240ml water.
4. Transfer to a large mixing bowl and add the seeds. Stir to combine before folding in the eggs.
5. Pour into the prepared loaf tin and sprinkle with the additional seeds.
6. Bake for 1 hr or until golden brown and a knife inserted into the centre of the bread comes out clean.
7. Leave to cool in the tin for 5 mins before turning out and cooling on a cooling rack fully before slicing.
Almond butter and crushed fresh raspberries
Poached egg and smoked salmon
Smashed avocado and boiled egg
Once cooled, this bread can be frozen in slices and defrosted easily when required.